Bubble and squeak gets its name from the sound it makes as it is cooking. It is a popular breakfast or supper dish in England, made from the leftovers of a roast beef dinner, and often served with bacon and eggs. Also known as "bubble and scrape" or "fry up."

3 to 4 servings

Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings. In England, the same dish is called Suffolk red cabbage.

4 to 6 servings

This recipe is the handiwork of the James Beard Award-winning chef at Atlanta’s Restaurant Eugene and Holeman & Finch.

Linton Hopkins’ Brown-Butter Creamed Winter Greens

For the béchamel sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

2 tablespoons minced shallot

1 small bay leaf

6 black peppercorns

For the greens:

6 ounces slab bacon, rind trimmed

4 tablespoons unsalted butter

1 cup finely chopped onion

3½ pounds baby winter greens (such as collards, mustard greens or kale), stemmed and coarsely chopped

béchamel sauce

½ cup heavy cream

2 garlic cloves, minced

½ teaspoon dried hot red pepper flakes

¾ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon apple cider vinegar, or to taste

To make the béchamel sauce: Melt the butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk. Add the shallot, bay leaf and peppercorns.

Raise heat to medium-high and bring to a boil, whisking constantly. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Strain the sauce through a fine sieve into a bowl. Press parchment paper or plastic wrap directly onto the surface of the sauce and set aside.

To make the greens: Cut the bacon into ¼-inch slices. Cut the slices into ¼-inch-wide sticks. (Note: If you can’t find slab bacon, use the thickest bacon you can find. End pieces cut into chunks work well.) Cook bacon in a Dutch oven or heavy pot over medium heat, stirring occasionally, until golden brown but not crisp, about 8 minutes. Transfer the bacon to paper towels to drain; then pour off the fat from the pot and wipe it clean.

Heat the butter in the pot over medium-low heat until brown and fragrant, about 2-3 minutes. Add the onion and cook, stirring constantly, until softened, about 5 minutes. Increase the heat to medium-high and stir in the greens one handful at a time, letting each handful wilt before adding the next. Stir in the béchamel sauce, cream, garlic, pepper flakes, salt and pepper.

Cook, stirring, until the greens are tender and coated with sauce, about 10 minutes. Stir in the bacon and vinegar. Season with salt and pepper and serve hot. 

• 3 tablespoons olive oil

• 1 large onion, thinly sliced

• 2 cloves garlic, minced

• 4 cups fresh okra, ends trimmed and halved lengthwise

Directions

Caribbean Cabbage in Wine Sauce

Beets and Carrot Curry with Coconut Milk

Ingredients:

Serves: 2-3

4 red beets, boiled & cut into bite size pieces

3-4 carrots, sliced

1 tablespoon extra virgin olive oil

1 small onion, chopped

1 clove garlic, crushed

1 green chili, sliced

1 tsp whole cumin seeds

1/4 tsp turmeric

1/4 tsp cayenne chili powder

1/2 tsp salt

1 small 4 oz can of coconut milk

cilantro, chopped for garnish

Method:

heat olive oil and add chopped onions, saute until translucent.
add the crushed garlic and saute some more.

add cumin seeds and saute for a minute so the flavor comes out.

add cayenne, turmeric & salt, mix well.

add sliced green chili and saute.

now add the boiled and cut up pieces of beets and saute’ for 2 minutes.

add the carrots and saute for 5 minutes.

let the curry cook for another 5 minutes until carrots are tender.

add the coconut milk and let the curry simmer for few minutes.
garnish with chopped cilantro.
you can serve with rice or any flat bread.

Isa Chandra Moskowitz' Veggie Broth

1 T olive oil

1 large onion

2 large carrots

2 parsnips

3 cloves garlic, smashed

2 leeks, 

1 cup parsley or cilantro

1 cup dill (less if using dried)

9 cups water

1 t salt

[All veggies coarsely chopped]

In stockpot, heat oil. Saute onions 5 min. Add everything else and bring to boil. Reduce heat and simmer for 1 1/2 hours, uncovered.

Let broth cool, then strain out veggies. Use firm pressure to get broth out of 'em.

Korean Glass Noodles – Jap Chae

This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. I love making this dish in the summertime, because you can serve these noodles at room temperature or even slightly chilled.

You can find them at Asian markets or online at Komart. Just boil the dried noodles for 5 minutes, drain and toss with sesame oil so that they don’t stick together:

Korean Glass Noodles

You can use any type of fresh mushrooms, like shitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the dried wood ear mushrooms in warm water for 15 minutes, drain and they’ll be ready for your stir-fry. The spinach was shy – didn’t want to jump in the group shot.

Vegetables

Stir fry the carrots and onions until softened, oh…about 1 minute…but it really depends on how thin you slice your onions and carrots:

Carrots and onions

Add garlic, scallions and mushrooms. Fry 30 seconds:

Then add spinach, noodles, soy sauce, sugar, fry 2-3 minutes until noodles are heated through. Turn off heat, toss with sesame seeds and remaining 1 1/2 tsp of sesame oil:

Korean Glass Noodles – Jap Chae/Chap Chae

Serves 4-6 as part of multicourse meal

1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds

Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.

In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

*rehydrate your mushrooms if you are using dried

Korean - Dried Mushroom Stir-Fry adapted from The Korean Kitchen by Copeland Marks

Ingredients

* 20 Medium Dried Mushrooms -- soaked
* 3 Tablespoons Soy Sauce
* 2 Teaspoons Sugar
* 1 Tablespoon Garlic -- finely chopped
* 6 Large Scallion -- chopped
* 1/2 Pound Chives -- finely chopped
* 1 Teaspoon Sesame Seed Salt
* 1/4 Teaspoon Black Pepper
* 1 Teaspoon Sesame Oil
* 2 Tablespoons Olive Oil

Directions Chop mushrooms caps and discard stems. Put all ingredients in bowl except olive oil. Mix well and let stand for 15 minutes. Heat olive oil in skillet, add mixture and stir fry for 4 minutes or until cooked enough for your personal taste. Serve over rice.

South American - Ecuadorian Spiced Potato Cakes adapted from hot & spicy latin dishes

Ingredients

* 4 Cups Potatoes -- peeled and cubed
* 1/2 Teaspoon Salt
* 1 Medium Egg Yolk
* 2 Tablespoons Cornstarch
* 1 Large Onion -- chopped
* 2 Tablespoons Margarine
* 1/2 Cup Parmesan Cheese -- grated
* 1/2 Cup Lowfat Cottage Cheese
* 3 Medium Chopped Aji Chiles -- or wax chiles
* 1/4 Cup Olive Oil

Directions place potatoes in large saucepan, cover with water and add salt. bring to boil and cook until tender about 15 minutes. drain and mash. add egg yolk and cornstarch. mix well and set aside. saute onions in margarine until golden. add cheeses and chile. mix well. shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball. refrigerate for 30 minutes. flatten balls slightly and saute in hot oil until well browned on both sides.

South American - Locro De Ecuador adapted from hot & spicy latin dishes

Ingredients

* 2 Tablespoons Butter
* 2 Medium Onions -- chopped
* 2 Cloves Garlic -- finely chopped
* 1/2 Cup Tomato Juice
* 1/2 Cup Water
* 1 Cup Corn
* 2 Medium Aja Chiles -- or wax, chopped
* 1 Cup Peas
* 1 Teaspoon Salt
* Pepper -- to taste
* 4 Medium Potatoes -- peeled and cubed
* 16 Ounces Pumpkin -- canned
* 1 Cup Milk
* 3/4 Cup Gruyere Cheese -- grated
* Rice -- cooked

Directions saute in butter, onions and garlic until golden brown. add tomato sauce, water, corn, chile, peas, salt and pepper. bring to a boil. lower heat, cover, simmer 10 minutes. add potatoes, pumpkin, and milk. cover and simmer over low heat for 45 minutes to hour. stir in cheese and remove from heat. serve with rice.

Mexican (Jalapeno) Cornbread Recipe
Jalapeno Cornbread may not be a traditional Old South dish but, it is just so good we had to include it.
Ingredients
* 2 cups white cornmeal
* 6 tablespoons flour
* 1 and 1/2 tablespoons baking powder
* 1/8 tablespoon baking soda (omit if you use regular milk rather than buttermilk)
* 1/4 tablespoon salt
* Dash of black pepper
* 1 cup buttermilk
* 8 tablespoons of cooking oil (I prefer corn oil but you can substitute)
* 1/2 cup grated medium cheddar cheese
* 1 cup cream style corn - DRAINED WELL
* 1 medium jalapeno pepper, diced (fresh is good but you may use canned or bottled. Adjust the amount to your taste; one whole pepper will be just a little tangy. Use 3 for "hot").
* 1/3 cup onion - diced

Directions
1. Preheat the oven to 400 degrees
2. Prepare the skillet by placing the oil in the skillet and roll the skillet or use a paper towel to coat the sides of the skillet with oil. Place the skillet on the stove top burner on medium heat
3. In a medium size bowl, combine all the dry ingredients and mix well. Add corn, cheese and jalapeno pepper and mix.
4. Add 3/4 of the buttermilk and stir.
5. Slowly, add the hot oil from the skillet, stirring well.
6 Turn stove top burner low and place skillet back on the stove top burner.
7. Watching the consistency of the corn meal batter carefully, add remainder of buttermilk while stirring. The consistency of the batter should appear as a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal.
8. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Immediately, place skillet in pre-heated oven.
9. Bake at 400 degrees approximately 25 minutes. Watch the cornbread after about 20 minutes and cook until the top is golden brown. This may take from 25-40 minutes according to the consistency of batter you finished with.

Green Curry Paste

1 ts Cumin seeds
1 ts Coriander seeds
6 Fresh green chilies, chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

Curried Tofu

1 block of medium firm tofu (450 gr)
1 large onion
3 garlic cloves
1 1 inch knob of ginger
1 400 ml can coconut milk
1-2 tbls of good Madras curry powder
1 Habanero seeded, stemmed and minced

First weight the tofu for about half an hour to remove excess water, and then cut it into 1" squares(approx)and let these sit and dry some more while you finely chop the onion...use a big onion. Mince the garlics, and finely chop the ginger, and the hab(use mittens, or be prepared to face the consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil, in batches over high heat, until it is all a little browned, then set it aside to get rid of the excess oil and any more moisture. In a pan or pot, stainless is good, place about 2 tbls of peanut oil on low heat and dump in the onion, garlic, ginger, and minced hab. Let this simmer over low to medium heat, and add the curry powder, and salt to taste. Cover this and let it go for awhile on LOW...do not let it burn. The secret to a good curry, either vegetable or animal, is long slow cooking of the onion curry mixture. Now you can stir in the reserved tofu, raise the heat to medium high and add the can of coconut milk. Do not cover, but let this simmer until reduced quite a bit...taste for seasoning, add a little sugar and more salt to taste.

Serve this with Thai rice, or any good long grain rice.Great veggie food! Cheers, Doug in BC

Vindaloo

Paste:
2 tomatoes, small
1/2" ginger
6 garlic cloves
pinch turmeric
1 tsp. cumin
2 onions, small, chopped
3 chiles, dried, red

salt to taste Remaining ingredients:
1/2 onion, sliced
oil
1-2 Tbs vinegar or tamarind water, or more to taste
meat, cut up (e.g. into cubes)
potatoes, cut up

Fry the sliced onion in oil. Add the spice paste and vinegar/tamarind and bring to a boil. Add meat and potatoes and fry for 10 minutes, then add a little warm water and cook until done.

Rajmah , a hot bean and dairy curry

500 gms red kidney beans, soaked overnight and boiled [ed.--or canned, drained and rinsed]
2 tomatoes, chopped
Green chiles [ed.--pref. green cayennes] to taste, slit lengthwise
Powdered red chile to taste (Thai-Cayenne type)
1 onion, finely chopped
1 teaspoon cumin seeds
1 Tbsp. finely ground coriander seeds
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 cup cream
1 1" piece ginger, minced
1/2 cup plain yogurt
1 1/2 Tbsp. oil
salt to taste

Heat the oil in a pan. Add cumin seeds and fry for a minute. Add ginger, chiles and onion. Fry till onions become translucent. Add turmeric, garam masala, powdered chile and coriander and cook for a minute. Add tomatoes and cook till pulpy. Add kidney beans. Mix well and cook for a while on medium flame. Add beaten yogurt and cream and season with salt. Simmer a few minutes.

Potato Vindaloo

Paste:
2 tomatoes, small
1/2" ginger
6 garlic cloves
pinch turmeric
1 tsp. cumin
2 onions, small, chopped
3 chiles, dried, red
salt to taste Remaining ingredients:
1/2 onion, sliced
oil
1-2 Tbs vinegar or tamarind water, or more to taste
meat, cut up (e.g. into cubes)
potatoes, cut up

Fry the sliced onion in oil. Add the spice paste and vinegar/tamarind and bring to a boil. Add meat and potatoes and fry for 10 minutes, then add a little warm water and cook until done.

Malai Kofta Potato Curry

6 medium potatoes, boiled, peeled and mashed
[Numerous] green cayennes, finely chopped
2 teaspoons cayenne powder, or to taste
8 medium tomatoes, blanched
1 1/2 tablespoon cooked rice, slightly mashed
4 Tblsp n + 3 Tblspn fresh cream
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
1 teaspoon finely ground coriander
1 1/2 Tblsp n + 2 Tblspn chickpea flour [ed.--AKA _besan_--see Indian groceries.]
Seeds of 12 small cardamoms
15 raisins, finely chopped
1 Tablespoon toasted cashews
2 Tablespoons ghee
2 teaspoons white poppy seeds (_khus-khus_)[ed.--optional]
1 thread [small pinch] mace
2 Tablespoons sour cream [originally called for yogurt, but Indian yogurt normally has way more fat than ours]
a pinch of nutmeg
salt to taste
oil for frying

METHOD: Mix the potatoes, rice, 1 1/2 tbsp. chickpea flour,salt, and green chiles and knead together. To 4 tblspn cream, add raisins and half the cardamon seeds (finely ground).

Make small balls of potato mixture. Make a depression with a finger in each and gently spoon some cream into it. Seal the depression so that the cream mixture is completely covered by the potato mixture. Roll the balls in chickpea flour and deep fry in hot oil till golden brown.

FOR THE GRAVY: Grind cumin seeds, remaining cardamom seeds, mace, nutmeg and poppy seeds. Puree the blanched tomatoes and strain puree. Heat ghee in a pan. Fry the ground masala. Add puree and cook for a minute. Add turmeric, cayenne, coriander pwd and salt. Cook for a while. Add the sour cream and remaining cream and mix thoroughly. Add the sugar and cook on a low flame till the ghee separates.

Just before serving, pour the gravy into the serving dish and place the koftas in it. Drizzle some gravy over the koftas. Garnish with cashews [and chopped red chiles].

Eggplant-Spinach Curry

1/4 c Oil
1 t Black or brown mustard seeds
12 Garlic cloves; minced
2 lb Spinach; rinsed, dried and finely chopped
1 md Eggplant cut into 1/2" cubes
1 Piece ginger root (1"), peeled and grated
Green serranos or cayennes to taste, chopped
1/4 t Turmeric powder
1/4 t Paprika
1/2 t Ground coriander
1/2 t Ground cumin
2 md Tomatoes, ripe, finely chopped
Salt

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender.

Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Serve over Basmati rice.

Atjar Tjampoer (Veggie Fry)

100 gram Carrots Salt
100 gram Green beans
4 Scallions
100 gram White cabbage
2 Toes of garlic
1/4 Cucumber
1 tablespoon Oil
150 milliliter Vinegar
100 gram Bean sprouts/shoots
1 tablespoon Sugar
1 teaspoon Powdered ginger
1 teaspoon Kunjit/kurkuma
1 teaspoon Sambal ulek

Yield: 1 batch Cut carrot into the size of matches. Cut beans in 1 " pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger. Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot vegetables in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.

Sambal ulek / Sambal Olek
[INDONESIA]: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens. This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the refrigerator for a few days.

Alu Gobhi (Potatoes, Tomatoes, Cauliflower)

2 lbs. potatoes, cut into 1/2" cubes
4 oz. ghii (or 1 stick butter)
1/2 C. oil, mustard (or as little as 1/4 C.)
1/2 tsp rai (black mustard seeds)
1 onion, medium, chopped
2 Tbs. ginger, fresh, finely slivered
2 tsp. amchoor, ground (dried green mango)
1 1/2 tsp haldi, ground (turmeric)
1 1/2 tsp dhania, ground (coriander)
1 1/2 tsp jeera, ground (cumin)
1 tsp. paprika, powder
1 tsp. mirch, lal, powder (cayenne)
1/4 tsp hing, powder (asafoetida)
3 lbs. cauliflower, cut into flowerets
2 tomatoes, fresh, ripe, peeled, diced
salt to taste

In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter.

Pour in the mustard oil. [To prepare mustard oil for cooking, heat until oil just begins to smoke, then let cool a bit. Reheat and begin cooking.] When the oil is hot (but not smoking), add the mustard seeds. Almost immediately they will begin to pop. Stir in the onion and toss until lightly browned. Reduce heat and add all remaining spices. Cook, stirring constantly, until lightly toasted.

Add cauliflower and fry a little bit, until cauliflower is to the point that it and potatoes both need the same amount of cooking time to be fully cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water to keep everything from sticking/burning, but this probably wouldn't be necessary if I used non-stick cookware.]

Add potatoes and tomatoes, cover, and cook until done.
Add reserved ghii/butter and salt to taste.

Hard Cider Mustard

Ingredients

About 1/4 cup plus 3 tablespoons (2 1/2 ounces) brown mustard seeds
Scant 1/4 cup (1 1/4 ounces) black mustard seeds
About 1/4 cup plus 2 tablespoons (1 1/4 ounces) mustard powder
1/2 cup cider vinegar
3/4 cup flat hard apple cider
1 1/2 teaspoons kosher salt
2 1/2 tablespoons sugar
1 Granny Smith or similar tart apple, peeled, cored and finely chopped

1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the cider vinegar and hard cider. Set aside, covered (but not sealed airtight), for 24 hours.
2. Place the mixture in a food processor along with the salt and sugar, and process for 1 to 2 minutes until the seeds are coarsely ground. Add the chopped apple and pulse a few times to incorporate. This makes about 1 2/3 cups mustard.
3. The mustard will be very pungent at first. Cover and refrigerate for a few days (or to taste) before using.

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Sichuan Dipping Sauce

Ingredients

1-1/2-inch piece fresh ginger, minced
2 large garlic cloves, minced
3 tablespoons soy sauce (Kikkoman is a personal choice)
1-1/2 tablespoons Shanxi vinegar, or balsamic vinegar
2 teaspoons rice wine, or dry sherry
2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon hot red pepper flakes, or to taste
2 tablespoons Vietnamese Chile sauce (Ingredients should read Chile Garlic, Sugar, Salt and Vinegar)

Blend.