This will possibly be the last dish featuring peaches for the rest of the year as the local peach crop is dwindling. I might be able to squeeze one more in, we'll see. This is a very sad time for me seeing my favorite food disappear for 10 months. Luckily apples are arriving at the market including the king of apples, the honeycrisp. This is how eating seasonally works, one amazing fruit goes away and another steps in to fill the void.
I started off here by breaking down my quail which can be a bit daunting. These birds are really small and can be difficult to work with, it takes some patience. The breasts, like the rest of the bird, are little so I employ a technique that fuses both of them into one. I removed the bone from one and placed it on top of the other. I vacuum sealed the breasts and chilled them which somehow causes two to become one. I then cooked them in the bags in a water bath at 145 degrees for 15 minutes. Cooking them like this, "sous-vide" ensures that the entire breast is a perfectly pink medium rare. I finished the breast by searing them to crisp up the skin and then glazing them with soy sauce and peach nectar.
I made the puree by cooking diced peaches with onion and garlic in some cane vinegar. I blended the peaches with butter and heavy cream. At the same time I cooked diced sweet potatoes in water, vinegar and bourbon with whole five spice. I added the peach puree to the sweet potatoes (after draining and discarded spices) and blending it all.
I cut some small skin-on pieces of peach and tossed them in sesame oil. I roasted them in a 400 degree oven for about 10 minutes. I boiled whole edamame pods and removed the beans. I then sauteed these pork fat just before serving. The sauce is a quail jus, made with the bones which I roasted, that was reduced to a syrupy consistency. I finished the plate wit
Product:
Quail - Griggstown Farm
Sustainably Raised Peaches - Three Springs Farm
Organic Edamame - Queen's Farm
Organic Shiso - Queen's Farm
Organic Beauregard Sweet Potatoes - Culton Organics
I started off here by breaking down my quail which can be a bit daunting. These birds are really small and can be difficult to work with, it takes some patience. The breasts, like the rest of the bird, are little so I employ a technique that fuses both of them into one. I removed the bone from one and placed it on top of the other. I vacuum sealed the breasts and chilled them which somehow causes two to become one. I then cooked them in the bags in a water bath at 145 degrees for 15 minutes. Cooking them like this, "sous-vide" ensures that the entire breast is a perfectly pink medium rare. I finished the breast by searing them to crisp up the skin and then glazing them with soy sauce and peach nectar.
I made the puree by cooking diced peaches with onion and garlic in some cane vinegar. I blended the peaches with butter and heavy cream. At the same time I cooked diced sweet potatoes in water, vinegar and bourbon with whole five spice. I added the peach puree to the sweet potatoes (after draining and discarded spices) and blending it all.
I cut some small skin-on pieces of peach and tossed them in sesame oil. I roasted them in a 400 degree oven for about 10 minutes. I boiled whole edamame pods and removed the beans. I then sauteed these pork fat just before serving. The sauce is a quail jus, made with the bones which I roasted, that was reduced to a syrupy consistency. I finished the plate wit
Product:
Quail - Griggstown Farm
Sustainably Raised Peaches - Three Springs Farm
Organic Edamame - Queen's Farm
Organic Shiso - Queen's Farm
Organic Beauregard Sweet Potatoes - Culton Organics