ROASTED QUAIL WITH RED GRAPES AND PEARL ONIONS
Categories Fruit Onion Roast Dinner Vinegar Quail Winter Honey Thyme Grape Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 12
Steps:
- Clarify butter:
- In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
- Roast quail:
- Preheat oven to 475°F.
- In a small saucepan boil vinegar, honey, and thyme sprigs over moderate heat, stirring occasionally, until reduced to about 1/2 cup, about 5 minutes. Pour glaze through a fine sieve into a small bowl, discarding thyme, and reserve. In another small bowl stir together 2 tablespoons reserved glaze and 2 tablespoons clarified butter.
- In a saucepan of boiling salted water blanch onions 3 minutes. Drain onions and peel.
- Heat a flameproof roasting pan, 15 by 10 by 2 inches, in oven 10 minutes. In heated pan toss onions with remaining tablespoon clarified butter, chopped thyme, and salt and pepper to taste and roast in upper third of oven, stirring occasionally, about 15 minutes.
- While onions are roasting, prepare quail. Rinse quail and pat dry. Season inside and out with salt and pepper. Brush quail inside and out with about one third glaze-butter mixture and tie legs together with kitchen string.
- Add grapes to pan and toss with onions. Arrange quail, breast sides down, over onions and grapes and roast 15 minutes. Turn quail over and baste with about half of remaining glaze-butter mixture. Roast quail, basting with remaining glaze-butter mixture, 10 minutes more, or until juices run clear when fleshy part of a thigh is pierced.
- Discard string from quail and transfer to a platter. Arrange grapes and onions around quail using a slotted spoon and keep warm.
- To pan add reserved glaze and on stovetop boil over high heat 5 minutes, or until thickened and reduced to about 1/2 cup. Season sauce with salt and pepper and drizzle over quail.
- Garnish quail with thyme and serve with baked wild rice amandine.
ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES
This easy method seals ingredients into a caramelized crust. Here, peppers and fennel take particularly well to high-heat roasting, while juicy grapes bring a welcome burst of sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
- Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
- Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.
Nutrition Facts : Calories 349 g, Fat 17 g, Protein 7 g, Sodium 156 g
ROAST QUAILS WITH CARROTS AND ONIONS
Provided by Moira Hodgson
Categories dinner, main course
Time 1h25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Marinate the quails for an hour in two tablespoons of olive oil, thyme and pepper.
- Preheat oven to 400 degrees.
- Heat remaining oil in a cast-iron pan or heavy casserole. Saute the the carrots and onions until golden brown. Remove with a slotted spoon and set aside. Brown the quails.
- Return the vegetables to the pan and place in the oven, uncovered. Roast the quails, starting breast down, and turning occasionally, for about 15 minutes, or until cooked. Season to taste with salt and serve.
Nutrition Facts : @context http, Calories 752, UnsaturatedFat 33 grams, Carbohydrate 36 grams, Fat 47 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 1423 milligrams, Sugar 16 grams
QUAIL AND GRAPES
Provided by David Tanis
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
- Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
- Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
- Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 600 milligrams, Sugar 13 grams
ROASTED GARLIC & PEARL ONIONS WITH HERBS
I've made anything from 1 bulb to a whole bag full at one time. When I make a bag full I squeeze all the garlic into a jar then cover with olive oil and refrigerate till I need it. Which is very soon! Use as a spread on bread, potatoes, roasts, Add to butter or olive oil. Put into dressings. Mashed potatoes just love them!!!In the picture is the roasted garlic and the Roasted Garlic Spread #92370 Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226006 of different versions of roasting garlic.
Provided by Rita1652
Categories Spreads
Time 1h15m
Yield 1 Big Jar full, 30 serving(s)
Number Of Ingredients 6
Steps:
- Cut pointed end off garlic bulb & pearl onions.
- Rub olive oil on garlic and onions sprinkle with remaining ingredients.
- Wrap in foil keeping top open (so they caramelize not steam) or place in a heavy bottom pan and bake 375 for 1 hour. Baste with oil from the bottom of pan 1/2 way through.
- Use freely with whatever you desire.
- Options --.
- I remove all the garlic and onions from the skin(which you can save the skin to make a stock with)then place the garlic and onions in a container and freeze or.
- In the pan you roasted it in pour olive oil in and simmer while loosening all the bits of goodness from the bottom of the pan. Cool the oil then top the garlic and onions. Refrigerate to use on everything.
- Mash and add to home made dressing.
- Toss into day old bread cubes for croutons.
- Spread on fresh crisp bread (My personal favorite).
- you really have to check out my recipe for roasted garlic mashed potatoes!
- Enjoy!
Nutrition Facts : Calories 75.5, Fat 2, SaturatedFat 0.3, Sodium 6.8, Carbohydrate 13.2, Fiber 0.8, Sugar 0.4, Protein 2.5
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