During the weekend, while shopping for Jade’s back to school supplies, I bought a Jamie Oliver cookbook called Jamie Oliver’s America. There were several Jamie Oliver cookbooks there but I loved the cover of this one and the recipes.
I also found some old bowls and plates at the depot-vente, a consignment shop for used items, for 3 euros a piece. Pretty happy about that!
The glazed quail and turnip-potato puree is so simple to make, yet so delicious and elegant. The seasoned and olive oil rubbed quail are first seared in a hot skillet. Brown sugar and Worcestershire sauce are then combined with bacon, piment d’espelette and butter to make a light glaze.
Sweet and juicy mirabelles for dessert.
Cailles Glacees et Puree de Navets
1/2 lb turnips, cut into cubes
1/2 lb potatoes, cut into cubes
Salt and pepper
Piment d’espelette or cayenne
Salt and pepper
8 pieces of bacon, cut into batons
2 rounded tbsp brown sugar
8 tbsp Worcestershire sauce
Boil the turnips for 5 minutes than add the potatoes and continue to boil until both are tender. Drain, then put back into the pot with some butter and coarsely mash. Salt and pepper to taste. Set aside and keep warm.
Cut the quail up the back with kitchen shears. With the heel of your hand, press down on the breast area to flatten the quail. Season the quail with salt, pepper and piment d’espelette or cayenne. Rub all over with olive oil.
In a hot cast iron skillet, sear the quail for about 8 minutes, skin side down. Turn over and cook for an additional 2 minutes. Remove from pan and set aside. Add the bacon to the pan and brown. Add the sugar, worcestershire, 1/4 teaspoon of piment d’espelette and butter, stirring to make a glaze. Add water if necessary. Put the quail back in the pan and coat with the glaze, cooking for about 5 more minutes. Put on a serving plate with the puree and sprinkle with chopped parsley.