From: Zobby
Date: Tue, 19 Feb 2002 12:11:22 -0500
At 07:40 AM 2/19/2002 -0800, Etaoin Shrdlu wrote:
>Woodchuck recipes are bad. The flesh of the 'chuck is poisonous. Quail, on
>the other hand, is quite tasty. Use about two quail per person. Brush
>lightly with olive oil, and season delicately with paprika. Back at 375 for
>20-25 minutes. I recommend a side dish of winter squash, and wild rice.
>Mmmmmmm.... Tasty.
I concur, quails are great. As a matter of fact, I had some this weekend.
The quails were brined for a couple of hours (water, salt, sugar). This
added much taste and moisture. They were also cooked with a few figs for
caramelization.
Side dish: small Yukon Gold potatoes, cooked in butter.
Wine: Mourgues de Gres, Costiere de Nime.
Appetizer: caramelized onions (onion jam), roasted bell peppers, cornichons
(French baby pickles), baby black olives, on slices of baguette.
Cheese: Valancay (fresh goat cheese), unknown raw cow milk cheese (looked
like Pont l'Eveque or Maroilles, or maybe Taleggio).
Wine with cheese: Alsacian Riesling. Yes, a white wine. It turns out that
white wines usually go well with cheese.
Desert: chocolate souffle. (Ribbonned yokes and sugar, Lindt Excellence
chocolate, folded whites).
Wines, quails, cornichons, olives, bread etc... were from local Brooklyn
stores. The cheeses were from Murray's, in Manhattan. The souffle used a
piece of Guanaja chocolate, from Varhona, that was bought on the web.
Mmmm...
Zobby.
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