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  2009 Fall Farm Fresh Feature
Chef Harold Dieterle of Perilla  New York, NY
Chef Harold Dieterle
Perilla
9 Jones St
New York, NY 10014
(212) 929-6868

Roasted Squab Breast with Spaetzle, Persimmons, Winter Stone Fruit Puree, and Squab Jus
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Roasted Squab Breast with Spaetzle, Persimmons, Winter Stone Fruit Puree, and Squab Jus
Chef Harold Dieterle of Perilla – New York, NY
Adapted by StarChefs.com
October 2009
Yield: 2 Servings


INGREDIENTS

Squab Jus:
2 teaspoons olive oil
3 shallots, sliced
1pint Madeira
8 ounces roasted squab bones
2 quarts squab stock    

Winter Stone Fruit Puree:
¼ cup dried cherries                
¼ cup dried cranberries
½ cup barberry
1 pint ruby port
¼ cup pomegranate molasses
Salt and freshly ground black pepper
1 teaspoon rice vinegar

Spaetzle:
2 eggs
1 cup quark
½ cup all-purpose flour
Salt and freshly ground black pepper
1 pinch nutmeg
Vegetable oil, as needed

Roasted Squab Breast:
1 piece caul fat
4 squab breasts
1 cup blanched spinach
2 1-ounce pieces foie gras, seared
2 salsify roots, blanched
1 tablespoon ground angelica seeds
Salt and freshly ground black pepper
2 tablespoons olive oil

To Assemble and Serve:
2 tablespoons butter
1 teaspoon vegetable oil
1 Fuyu persimmon, peeled and diced
1 tablespoon sliced roasted chestnuts
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives

 

METHOD
For the Squab Jus:
Heat olive oil in a large sauce pan and sauté the sliced shallots. After shallots have begun to brown, deglaze the pan with the Madeira and cook until reduced by half, scraping the sides with a wooden spoon. Add the squab bones and the stock and reduce the entire mixture until 1 pint of liquid remains. Strain through a fine-mesh sieve to clarify. Set aside.

For the Stone Fruit Puree:
In a sauce pan on medium heat, add the cherries, cranberries, barberries, and port. Cook until the port evaporates. Add the molasses, salt and pepper and blend in a Vita-Prep blender until smooth. Add the rice vinegar and strain through a fine-mesh sieve. Set aside keeping warm.

For the Spatzele:
Bring a large saucepan of water to a boil. Add salt to taste after a boil is reached. In a small mixer with a paddle attachment, mix together the eggs and quark. Slowly sift in the flour, and then season with salt, pepper and nutmeg. Over the pot of salted boiling water, drop in the batter either using a spaetzle maker or a perforated hotel pan. Cook until the dumplings float and remove from the water. Toss with oil and reserve.

For the Roasted Squab Breast:
Preheat the oven to 350˚F. Spread the layer of caul fat on a clean surface. Next lay down the squab breasts, putting spinach, foie gras and salsify between them. Roll up the caul fat to form a tight log encasing the squab. Season the roll generously with angelica seed, salt, and pepper. Sauté the squab in a small pan over medium heat, turning to brown. Finish cooking the squab in the oven for approximately 6 minutes. Remove the squab from the oven and pan and allow to rest for 4 minutes; thenslice into 2-inch discs.

To Assemble and Serve:
Combine the butter and oil in a sauté pan over medium heat and cook until the butter begins to brown. Add 2 cups of the spaeztle and cook for 2 minutes on medium heat. Once the spaetzle begins to brown, add the persimmon and chestnuts. Cook for 1 minute, seasoning generously with salt and pepper. Remove the spaetzle from heat and finish with the herbs. Serve a spoonful of spaetzle with 2 slices of roasted squab breast with squab jus and a pool of stone fruit puree.


 
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  • 2007 Atlanta Rising Star Drew Van Leuvan
  • 2008 Chicago Rising Star Kristine Subido
  • 2009 New York Rising Star Harold Dieterle
  • 2007 Dallas Rising Star Kevin Maxey

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