Pigeon Breasts with Pine Nuts and Lemon

Ingredients

6 young pigeons
2 oz tritto (see recipe below)
2 oz pine nuts
4 tbsp olive oil
juice and rind of 1 lemon
2/3 cup marsala wine

Method

  1. Remove the breasts from the pigeons. Keeping the blade very close to the high-ridged breast bone, a swift stroke of the knife from back to front will have the breast hanging on by the skin only. Cut through the skin.
  2. Brown the tritto in a very large pan. Roughly chop the carcasses. As the tritto browns, add them, cover with water and bring to the boil. Allow to simmer.
  3. In a frying pan (skillet) containing no oil, toast the pine nuts until they begin to brown. Remove them from the heat immediately – they will continue to cook a little of their own accord.
  4. Heat the olive oil in a heavy pan and drop in each pigeon breast. Cook for no more than 10 seconds on each side. The breasts will puff up. Remove the skin then slice each breast through across the horizontal – i.e. flat – plane. Seal the raw sides of each breast for a further 2-3 seconds in the hot oil.
  5. Pour away most of the oil and return the pan to a high heat. Add the lemon juice, rind and the marsala and reduce until you have a thick syrup, about 5 minutes.
  6. Stir in 2/3 cup of the pigeon broth made from the carcasses and reduce again.
  7. Toss the breasts into the sauce and re-heat for half a minute. Remove the breasts from the pan, pour the sauce over them, and sprinkle the browned pine nuts on top.

Makes 4 servings.


Tritto

Ingredients

1 medium onion
1 carrot
1 glove garlic
1/2 stick celery
1 bay leaf
1 sprig rosemary
6 fresh sage leaves
enough olive oil to cover when the ingredients are packed

Method

  1. Very finely dice all the ingredients into 1/8-inch dices with a food grinder or food processor. Sift the pieces together so they are thoroughly mixed.
  2. Cover with olive oil. THe tritto should be packed quite tightly. Do not use for at least 12 hours.

Source: The Complete Italian Cookbook


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Sautéed Foie Gras

Ingredients

10 oz small baking potatoes, peeled
1 tbsp butter
1 lb fresh foie gras, cut into eight 3/4-inch thick slices
3-4 tbsp sherry vinegar or white wine vinegar
salt and freshly ground black pepper
fresh chives, to garnish

Method

  1. Cut the potatoes into 1/16-inch slices and cover with cold water if not using immediately.
  2. Pat the potatoes dry.
  3. Melt the butter in a large frying pan over a medium heat. Make four 5-inch rounds of overlapping potato slices in the pan and press them down. Season with salt and pepper and cook for 6-8 minutes until the bases are well browned.
  4. Turn and brown the other side, for 5 minutes. Transfer to a baking sheet and keep warm in a low oven.
  5. Season the foie gras with salt and pepper.
  6. Heat a large non-stick frying pan over a high heat and cook the slices, in one layer or in batches, for 3 minutes for 3/4-inch slices, less for thinner slices, turning once.
  7. Place the potato cakes on warmed plates and top with slices of foie gras.
  8. Pour the vinegar into the frying pan and boil briefly, scraping the base of the pan, then pour the sauce over the foie gras, dividing it evenly. Garnish with chives.

Makes 4 servings.

Source: French Delicious Classic Cuisine Made Easy


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Quail in Brandy with Peas

Ingredients

8 quail, 4 to 6 oz each
4 oz butter
about 1/2 cup brandy
1/2 onion, chopped
1-1/4 shelled fresh peas
chicken stock
salt and freshly ground pepper
8 oz prosciutto, cut into strips

Method

  1. Wash the quail, pat dry and truss each with a skewer.
  2. Melt half the butter in a pan, put in the quail and cook briskly for 15 minutes.
  3. Moisten with brandy and let this evaporate almost completely.
  4. Transfer the quail to a serving dish with the cooking juices, remove the skewers and keep hot.
  5. In a separate pan, fry the onion in the remaining butter, add the peas and a little stock, season with salt and pepper, cover and cook until tender.
  6. Just before removing the peas from the heat, add the prosciutto. Garnish the quail with peas and prosciutto and serve immediately.

Makes 4 servings.

Source: The Complete Italian Cookbook


Today’s Comic

Freekeh and Turkey Sloppy Joes

Ingredients

1/2 cup uncooked cracked freekeh
2 tablespoons canola oil
3/4 cup finely chopped onion
5 garlic cloves, minced
8 ounces ground turkey
1 tablespoon chili powder
1 tablespoon brown sugar
1/8 teaspoon ground red pepper
2 cups canned crushed tomatoes
1/2 teaspoon kosher salt
6 Bibb lettuce leaves (optional)
6 (1-1/2-ounce) whole-wheat hamburger buns, toasted
6 (1/8-inch-thick) slices red onion

Method

  1. Cook freekeh according to package directions.
  2. Heat a large skillet over medium-high heat. Add oil to pan. Swirl to coat. Add onion and garlic. Sauté 5 minutes.
  3. Add turkey to pan. Sprinkle with chili powder, sugar, and pepper. Cook 6 minutes or until turkey is done, stirring to crumble.
  4. Add cooked freekeh and tomatoes. Reduce heat to medium, and cook 10 minutes or until mixture thickens.
  5. Stir in salt. Remove from heat and let stand 5 minutes.
  6. Place 1 lettuce leaf on bottom half of each bun, if desired. Spoon about 2/3 cup freekeh mixture over lettuce. Top each sandwich with 1 onion slice and top half of bun.

Makes 6 servings.

Source: Everyday Whole Grains



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Italian Grilled Turkey Sandwich

Ingredients

1 lb boneless turkey breast, roasted & thinly sliced
1 large red onion, thinly sliced
1 (14 oz) can artichoke hearts in water, drained and sliced
1/2 cup roasted red peppers, drained and thinly sliced
2 tsp butter
1 tsp olive oil
8 slices of rye or multigrain bread
3 tbsp softened butter
4 tsp old fashioned grainy mustard
3 oz Provolone, sliced

Method

  1. Heat butter and oil in a heavy bottomed skillet over medium-low heat.
  2. Slowly sauté onions and artichokes, stirring frequently until they are golden brown.
  3. Add red peppers and set aside.
  4. Butter one side of four slices of bread. Place bread butter side down in a medium-hot skillet. On the other side of each slice of bread, spread mustard.
  5. Top each slice of bread with 1/4 of the onion, artichoke and peppers. Add turkey and cheese to each sandwich.
  6. Butter the remaining four slices of bread and place butter side out on top of each sandwich.
  7. Grill sandwiches on both sides, until lightly browned and cheese is melted.
  8. Serve warm.

Makes 4 servings.

Source: Chef Jason Wortzman


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