braised quail with figs

There are nights when I do not wish to put anything complicated together.  Or go out.  We go out so rarely anymore because I do not really enjoy it and I think I could make whatever we are having better then what we are served.  There are exceptions:  blow a tire on the travel trailer, have a hole in the floor, and do not what expect in the dark.  We ate out that night.  But an average night.  Something like this is easier then going out.  

I picked up four quail at lunch.  We had some figs that needed to be used.  Salt.  Pepper.  Potatoes in boiling water to be mashed.  A bit of gravy.  This type of dinner takes less then thirty minutes.  Easy, easy.  And so much nicer then going out.

braised quail with figs

Note:  I served this with mashed potatoes and gravy but it would also have been good with a green salad or some polenta.

2 quail per person

3 figs per person, washed, the stems cut off, and quartered

olive oil

salt 

pepper

In a medium pan, set over medium high heat.  Add the olive oil.  Add the quail.  Sprinkle with salt and pepper.  Add the figs.  Let the quail cook about five minutes until that side is brown.  Turn.  Stir the figs around a bit.  Sprinkle with salt and pepper again.  When that side of the quail is brown, cover and lower heat.  Let cook about 15 to 20 minutes.  The quail should be cooked through and the figs will have gone soft with some caramelized bits.

Quail are not really that large so they cook fast.  I was thinking I need to try over the fire at some point.  You do really need to use your fingers on all those little bones but it is worth the effort.

i was wrong

Yesterday's failure was not.  The chocolate set up in a warm kitchen.  It just took more time and patience then we were willing to give it yesterday evening.

This is what I came home to today.  A spoon sitting in the tart pan and the tar in the shape of a crescent moon.  It was really MUCH better the second day.  The chocolate tart would be something to make for company (if you wished to share).  It is very decadent and hard to take just one bite.

I am going to share some of my baking adventures here today.

I let Small Mister help me break bread.  I find I have more patience as a Grandmomma then a Momma.  I do believe it has a lot to do with getting sleep.  The Tall Short Person still does not sleep well to do this day.

I do believe it also has something to do with being a different child.  Small Mister is very curious on how everything works.  Like my sewing machine.  Or my spinning wheel.  Or what is Grandmomma making in that bowl.  It took him a bit to put his hands in and touch it but when he did....  We were making rye bread for his Grandpoppa.  Sourdough rye.

I gave him the wooden spoon when it was time to knead so I could put him down.  It was an adventure.

But it brought so much joy!  It is my fault if Small Mister grows up to be a baker or chef.  I will take full responsibility.  

chocolate pear tart (gluten free)

I always find it interesting that many food bloggers are unwilling to write or show their failures.  If it is inedible, I do understand.  But if it not quite right but tastes good?  Why not share?  Maybe you will give me some ideas on how to change it!

I had some lovely pears that I ripened on the window sill.  I decided I wished to combine them with chocolate and I really like pears cooked better then raw.  I chose to make a chocolate pear tart.  It was inspired by a recipe of Nigel Slaters.  The chocolate did not set up the way it was supposed to be we also rushed the eating.  It may setup after it cools or if it refrigerated.  Any case, it tastes lovely.  I would eat just a little though because it is very sweet.

chocolate pear tart

3/4 cup millet flour

3/4 cup sorghum flour

3/4 cup arrowroot flour

3/4 cup teff flour

10 tablespoons butter 

1 egg

10 tablespoons butter

1/2 cup spun or creamed honey

2/3 cup sugar

1/3 cup heavy cream

1/8 teaspoon vanilla

5 ounces dark chocolate

2 pears, cored, peeled, and sliced.

Butter a 9" tart or springform pan.

In a large bowl, mix 10 tablespoons of butter into the millet, sorghum, arrowroot, and teff flours.  It will be crumbly.  Mix in the egg.  Press the dough into the pan.  Refrigerate for 20 minutes.  

Preheat oven to 400 degrees Fahrenheit.  Remove the pastry from the refrigerator.  Place parchament paper on top and feel with beans.  Bake for 10 minutes.  Remove from oven and remove the parchament paper and beans.  Bake for another 5 minutes.

While the crust is baking, melt 10 tablespoons of butter in a medium pot.  Add the honey and sugar.  Over medium high heat, let the sugars dissolve into the butter.  Add the cream and vanilla.  Bring to a boil.  Let boil for 2 minutes.  Remove from heat and mix the chocolate in.  Make sure the chocolate is melted.  Pour into the crust.  Place the pears on top.

Bake for 30 minutes.  Let cool at least 30 minutes.  I would say much longer but that is when we ate it.

You should have heard the song my Beloved was singing as he was scooping this on the plate.  It was pretty funny.  It was tasty and it hit the spot.  I was working in the garden again.  Two more mums to plant and then it is time for the vegetable beds. 

But with a bit of this (even when not quite right) and a cup of tea, I should do quite well!

mushroom potato soup

It is lunch time and I already feel like I put in a full day.  There was the farmer's market and the grocery store.  Breakfast was made.  Dinner has been started.  Jam was made.  Brioche is started.  I take pictures of my kitchen and the range top just to show how much is going on.  I rarely put them here.  

All this does not include the sewing I wish to do or the work I want to do in the garden.  I NEED flowers.  I am going to start my winter garden today and plant many more flowers then I did for the spring garden.  I also get to go back to the hardware store for shopping.  I like to shop at the hardware store!

I even started dinner for tomorrow.  A mushroom soup for the basis of risotto.  I made enough for lunch today.  Instead of straight mushroom, I added some potatoes that were too much for the pot yesterday.  They were already cut up so I needed to use them.

mushroom potato soup

2 to 4 tablespoons olive oil

1/2 onion, peeled and chopped fine

6 cloves of roasted garlic

1 small oyster mushroom (about 1/4 pound), cleaned and chopped to your liking

1 large handful shikate mushrooms (about 1/4 pound), cleaned and chopped to your liking

1 large handful crimin mushrooms (about 1/4 pound), cleaned and chopped to your liking

1 large russet potato, peeled and chopped fine

1 large pinch salt

1 large pinch ground black pepper

1/4 to 1/2 cup white wine (I used a Reisling), optional

enough water to cover.  (You can make this a thinner or thicker soup by how much water you add)

In a large heavy pot (dutch oven), heat the oil over medium heat.  Add the onions, mushrooms, garlic, and potatoes.  Let them saute until you see some brown edges.  Season with the salt and pepper.  Add the wine and let cook a bit.  Add the water and bring to a boil.  Turn down and let simmer for a hour.

Use in risotto.  Eat with toast.  Enjoy.

bean and pumpkin soup

It is not autumn here yet.  And it does not really feel like home yet either.  That is the land now.  Even with bears and cougars.  But this is where we are.  When I am not feeling well or feeling down, soup is my go to meal.  It is really easy in the slow cooker.  I needed a pot of soup to help me through.  It was dinner last night.  It was lunch today.  I tried another soup today that just did not turn out as well.  But this one is good.

bean and pumpkin soup

1 to 1 1/2 cups midnight beans

1 cup white beans

1 pint canned pumpking chunks with the water

1 small onion, peeled and chopped

4 cloves garlic

1/4 teaspoon ground ancho chili

1/4 teaspoon ground chipollte chili

1/2 teaspoon paprika

water or vegetable broth

1 teaspoon black pepper

2 teaspoons salt

In a slow cooker, put your beans.  Wash slowly and well.  Make it a prayer.  Put everything else in but the salt.  You want fluid to about a 1/2 to 1 inch from the top.  Turn on low and let cook for eight hours.  Blend.  Add salt to taste.

I like serving this with tortilla chips but fresh tortillas would be good too.  It is just what I needed.