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Yield:
8 appetizer servings
Pie Dough
- 1
1/2 cups all-purpose flour
- 1/2
cup semolina flour
- 1
teaspoon salt
- 6
ounces butter, chilled and cut into 1/2 Tablespoon sized pieces
- 5
Tablespoons cold water
Toss
the flours and salt together in a bowl. Pour onto a counter in a
mound. Add the butter and work into the flour using your fingertips,
until the butter is pea size. Make a well in the center of the flour.
Add 4 tablespoons of the water and toss through the flour. Add more
water if needed. When squeezed together in your hand, the dough
should just hold together and crumble easily. Make a wall with the
dough and smear across the counter with the heel of your hand. Repeat
and form into a flat cake. Wrap and chill.
- 8
quail, boned and sleeved
- 16
small shallots, peeled
- 4
small purple-top turnips, peeled and cut into quarters
- 16
baby carrots, peeled
- 16
button mushrooms, cut in half
- 2
1/2 cups spinach leaves, chopped
- 1
Tablespoon thyme leaves
- 1/2
teaspoon sage
- 8
prunes
- 1/4
pound pancetta, diced
- 2
teaspoons garlic, chopped
- 1
1/4 cups port
- 2
cups chicken stock, homemade or low-sodium canned
Salt
and freshly ground black pepper to taste
Roll
out the dough and press into a large heavy ceramic dish 12 inches
in diameter. Crimp the edges, line the dough with foil and then
fill with weights. Pre-bake at 425°F for 10 minutes.
Toss the prunes with 1/2 teaspoon thyme leaves, 1/2 teaspoon garlic,
salt and pepper and 1/4 cup port. Allow to macerate for a half hour.
Place a prune with the seasonings into the cavity of each bird.
Render the pancetta in a large sauté pan over medium heat
until transparent, but not crispy. Remove from the pan. Increase
the heat to high. Add more oil if needed and add the shallots, turnips,
carrots and mushrooms. Season with salt and pepper. Sear until golden.
Add the remaining garlic and cook. Add the thyme leaves and remaining
port. Reduce to a glaze. Add the stock and cook until the vegetables
are tender and the juices are syrupy. Remove from heat.
In a large clean sauté pan, heat 3 tablespoons olive oil.
Season the quail with salt and pepper. When the pan is hot, sear
the quail on both sides, about 4 minutes per side. They should remain
rare. Transfer to a plate. Add the spinach to the pan, season with
salt and pepper, and wilt.
Strain the vegetables from the sauce and toss with spinach. Arrange
half of them on the bottom of the pastry. Set the birds on top.
Distribute the remaining vegetables over the birds. Drizzle with
1/2 the sauce.
Bake at 375°F for 20 minutes or until the quail are done. Let
rest 5 minutes. Sprinkle with remaining sauce and serve.
Wine Suggestion
Anderson’s Conn Valley Vineyards Pinot Noir Napa Valhalla
Vineyards 1997
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