Boned Quail with Pear, Leek and Brioche Stuffing, Pointed Cabbage, and Rosemary-Thyme Jus


I have been fighting off the cranky. This usually means maniacally cooking something, or several somethings, until I am no longer cranky or I am asleep. Hence this meal, conceived at five, served at eight. Continue reading

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Tunnel-Boning Quail

Lately, I have been fixated on the idea of tunnel-boning quail. For the uninitiated, this means carefully removing the bones from the bird, while leaving the meat and skin intact, so that you can then stuff it and make it look like it has all its bones. Clear? It’s actually a rather nice thing to do, Continue reading