Tuesday, September 8, 2009

Quail Stuffed with Poultry, Foie Gras and French Plums

I'm scrapping my idea of not posting dishes I've already talked about. I've been getting a lot of new visitors lately and guaranteed they haven't gone through everything on my site. So to some, this may be a completely new post. Besides, how can you pass on a meal so worthy of having it's picture taken? Actually, this version of the mouthwatering stuffed quail was even better because my husband cooked it. When I did it, it turned out quite dry. You can find these tasty treats at the Chelsea Smokehouse (yes, I believe I am spending my life savings there). But you never know, when I get old and things start to happen, I may loose my taste buds! I'd better live it up while I can! We've also tried the poultry and caramelized onions with port version. If you're stuck there staring at the two and can't decide, I have to say I was more in awe with the taste of the port one than the foie gras, but both are fantastic.

My husband also made this meal even more scrumptious by adding a blackberry mead (a gift from his dad from PEI) reduction with red onions, and some comforting squash (is it that time of year already!?) on a bed of spinach.


don said...

Oh I'm every so happy you've decided not to stop posting dishes. I learn lots about attractive plating from wandering your blog!

Only problem: It's 9:30 am and I'm craving stuffed quail and fois gras. And my mind is racing, trying to figure out what a mead reduction tastes like :)

Keep up the good work!

Rachelle said...

haha, thanks! I've craved some pretty odd things early in the morning. Glebe garage sale hot dog at 7am??

the mead reduction was similar to a port reduction – sweet, and with the addition of the onions made it the perfect accompaniment to the quail.

Anonymous said...

Beautiful dinner! Thanks again for the inspiration - and for reposting! I'll be heading to the Chelsea Smokehouse this weekend, I hope.