The menu: Pan-seared quail with a Mediterranean spice rub, puree of Jerusalem artichoke and apio root with pancetta, sautéed broccolette with pancetta, and roasted red peppers.
No recipes were used so I’ll do my best to remember what we did and how we did it. There won’t be amounts for anything but you’ll get the idea.
Phase 1: We began our adventure at the Dekalb Farmer’s/World Market. It’s a great place for anyone who likes to cook because of the amazing variety but I also like it because it’s so affordable. We browsed, found interesting things, and planned our menu around the odd things we found. After creating our menu and making our purchases we headed home to begin the feast.
Phase 2: We roasted our red pepper and set it aside.
Phase 3: We boiled our roots, pureed them in the food processor, and added cream and crispy pancetta.
Phase 4: We sautéed the broccolette with more crispy pancetta in the pancetta grease.
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| I flapped its tiny featherless wings. |
Phase 5: In the meantime I rubbed the quail with a special top-secret spice blend. It’s special and top-secret because I don’t remember what was in it. Delicious though.
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| Searing quails and bending the frying pan. |
Phase 6: The quails were pan seared and finished in a nice hot oven.
Phase 7: Then we plated our masterpiece, took pictures for this purpose, and enjoyed.
It was one of the greatest meals I’ve ever had. I truly loved the puree of Jerusalem artichoke and apio root with pancetta and sautéed broccolette. The quail was tender and well flavored. The roasted red pepper added a completely different dimension to the meal and a splash of red to the plate. Success! Although I still smelled like pancetta a week later.
The plating picture kind of looks like a small, roasted, decapitated person with a pool of white blood. Frightening, yet delicious.
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