Celebrate
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celebrating fall flavors

Chef Colicchio recently appeared on “The Martha Stewart Show” to cook up a fall dish in celebration of harvest season and the launch of Quaker Simple Harvest. Here is his recipe for Stuffed Quail, Stew of Leek and Maple Vanilla Gastrique:

Stuffed Quail, Stew of Leek and Maple Vanilla Gastrique

for the poussin:

ingredients

  • 4 ea. Boneless Poussin
  • 1 oz. Cubed Dried Bread
  • 1 Granny Smith Apple or Tart Greenmarket Apple-Diced
  • 1 small onion-chopped fine
  • 2 oz. sweet sausage-from local butcher
  • 1 T ground cinnamon
  • zest of 1/2 of an orange
  • 1/2 stick of melted butter
  • 1 egg
  • 1 T of chopped sage
  • Salt and Pepper to taste

Method

  1. Over medium heat, in a sauté pan-Render the sausage until crispy, add the onions-cook until translucent, add the apple-cook until soft.
  2. Fold in dried bread, cooked, orange, sage, cinnamon, melted butter, and egg.
  3. Mix and season with salt and pepper to taste.
  4. Remove from heat and cool until easily handled.
  5. Divide Stuffing into four. Stuff the Poussin cavities with the stuffing until full and truss the Poussin for roasting.

for the Stew of Leek:

ingredients

  • 2 large Leeks, rinsed and cut into batons
  • 1/4 cup spiced pecans-chopped-recipe below
  • 1 large Yukon Gold Potato-Small Diced
  • 1/2 cup store bought chicken stock
  • 2 oz. Butter

Method

  1. In a sauté pan over medium heat, melt butter until foaming.
  2. Add leeks and cook until almost soft, add diced potato and chicken stock. Cook until soft.
  3. Remove from heat and fold in pecans and chopped sage. Season with Salt and Pepper. Reserve.

for the Maple Vanilla Gastrique:

ingredients

  • 1 cup Vermont Maple syrup
  • 1/2 cup Sherry Vinegar
  • 1 Star Anise
  • 4 Black Pepper Corns
  • 1 Bay Leaf

Method

  1. Combine all of the ingredients in a sauce pan and simmer over medium heat to sauce consistence.
  2. Strain and keep warm.

for the Spiced Pecans:

ingredients

  • 2 cups Pecans
  • 2 T Simple Syrup
  • Scant of each-Cayenne, Fennel seed, Cardamom Powder, Black Pepper, and Salt

Method

  1. In a bowl, toss pecans with simple syrup and spices and bake in a 350 degree oven until toasted and aromatic. Remove and cool.

To finish:

Method

  1. Over medium heat, using a small roasting pan, add small amount of olive oil and butter until foaming.
  2. Season the Poussin with salt and pepper and add to pan.
  3. Slow roast the Poussin on top of the stove until the juices run clear.
  4. Remove from pan and let rest. Remove strings.
  5. Serve over the Stew of Leek, Finish with the Maple Vanilla Gastrique

You can view Tom and Martha cooking up this dish at www.marthastewart.com.

  • Tips for Living Simply
  • Small changes in our daily lives can add up to big changes in the conservation of natural resources and reducing waste. Get useful tips on ways you can make simple changes.
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