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