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1
Preheat the oven to 400 degrees F.
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2
Place 1 truffle shaving and 1 shallot into the cavity of each quail.
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3
Season the quail with salt and pepper.
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4
Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet.
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5
Place the quail in the skillet breast side down and cook until the skin is golden brown in color.
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6
Turn the quail and cook for 3 more minutes.
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7
Place the skillet directly in the oven and roast for approximately 10 minutes.
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8
Let the quail rest for 5 minutes before serving.
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9
1 tablespoon unsalted butter
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10
1 tablespoon olive oil
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11
1/2 cup finely chopped white onion
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12
1 shallot, finely chopped
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13
1 clove garlic, finely chopped
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14
1 cup quinoa, rinsed well, see Cook's Note*
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15
1 teaspoon kosher salt
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16
3 cups water
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17
1/2 cup sliced prosciutto, julienned, see Cook's Note**
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18
1 tablespoon chopped fresh thyme leaves
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19
1 teaspoon lemon zest
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20
Heat the butter and olive oil in a skillet over medium heat.
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21
Add the onion, shallot and garlic and cook until translucent.
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22
Add the quinoa and toast until golden, stirring to brown evenly.
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23
Add the kosher salt.
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24
Add 1 cup of water and simmer the quinoa until all the water is absorbed.
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25
Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
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26
Remove from the heat and stir in the prosciutto, thyme and lemon zest.
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27
*Cook's Note: An ivory colored grain high in protein and unsaturated fats.
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28
It can be purchased in natural food stores.
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29
**Cook's Note: Fresh cured and air-dried Italian ham
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30
Preparation Time: 15 minutes
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31
Cooking Time: 40 minutes
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32
Date and Fig Chutney :
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33
3/4 cup apple cider
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34
3/4 cup white wine vinegar
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35
1/2 cup brown sugar
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36
1 1/2 cups dried dates, chopped
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37
1 Granny Smith apple, peeled, cored and cubed
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38
3 cloves garlic, finely chopped
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39
2 teaspoons grated fresh ginger
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40
3 fresh figs, chopped
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41
1 teaspoons paprika
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42
1/2 teaspoon ground cardamom
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43
1/2 teaspoon kosher salt
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44
Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
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45
Bring to a boil, stirring until the sugar has dissolved.
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46
Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger.
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47
Cook for 15 minutes or until most of the liquid has been absorbed.
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48
Stir in the fresh figs, paprika, cardamom and kosher salt.
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49
Cook for 5 minutes.
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50
The chutney will keep for several weeks stored in the refrigerator in an airtight container.
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51
Preparation Time: 10 minutes
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52
Cooking Time: 30 minutes
