Saturday, March 26, 2016

Cauliflower Bubble & Squeak :: Chef Mark Cleveland @ Hungry Harvest ::


Difficulty: Easy

Time: 25 mins,

Servings: 4 to 6



A favorite in the UK, what kid wouldn’t want to try Bubble & Squeak, even if it is made w/ cauliflower.  Ours is paired w/ tomato salsa for an extra burst of tangy flavor.  The nasturtium flowers in the photo add edible beauty & a peppery bite.



Amount
Measure
Ingredient
Prep Method
1
Large head
Cauliflower

1/3
Cup
Evoo

2
Tablespoons
Toasted hazelnut oil
Or organic unsalted butter, toasted walnut, pistachio or sesame oil, or coconut oil



Be strategic in the kitchen.  While you prep the cauliflower, heat the evoo, butter (or nut oil) and sesame seeds over medium heat in the skillet.  Slice the stem of the cauliflower so it sits firmly on your board.   Cut into thin slices (1/4 inch).   


Then cut the slices into about 1 ½ inch cubes.   


Add the cauliflower & cook over medium high heat until you stir up color.  10 mins. 

Add



1
Pound
Grated russet potatoes
Peeled or not
1/3
Cup
Sweet marsala
Or sherry or broth



Either scrub or peel the spuds.  I peeled them to keep a crisper white & deep red color to the dish.  Cook for 5 mins until you stir up color as the photo shows.   
 

Add the



½
Teaspoon
Sea salt

½
Teaspoon
Pepper

1
Cup
Favorite sausage
sliced



Cook for about 5 mins until spuds are tender. 



Meanwhile prep the kale and scallions.



1
Bunch
Red kale
Chiffonade
1
Bunch
Scallions
Thin slice



Stir in the kale & scallion & sauté another 5 mins until the kale is cooked.  Cook longer if you like a more crispy texture. 



Plunder your garden or culinary potted plants for edible flowers and herbal garnishes.  It’s nasturtium season here in Cali.  The peppery petals are gorgeous and add flavor to our springtime fare.  



TOMATO YELLOW MANGO SALSA GARNISH



Amount
Measure
Ingredient
Prep Method
1 ½
Cups
Diced tomato

1
Cup
Radicchio
Chiffonade
½
Cup
Cucumber
Diced
2
Medium
Scallions
Thin slice
1
Clove
Garlic
Minced
1
Small
Chili pepper
Or chili flakes to taste optional
1 ½
Tablespoons
Evoo

1
Medium
Yellow mango
Peeled & diced opt
½
Teaspoon each
Sea salt & black pepper

1
Small
Citrus
Blood orange, Meyer lemon, tangerine, lime



Combine all the salsa ingredients in a medium mixing bowl.   


Chiffonade is a culinary term meaning cutting leafy greens & herbs into long thin strips.  Any flavorful citrus will do.  Today I used a blood orange, but Meyer lemon, key lime or grapefruit would work well too.  Stir well to combine.  Let macerate while you complete your squeak

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Eating Healthy & Delicious is a Win Win Win Situation!
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Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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