Sonoma Squab with Potato-Onion Galette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Roast squab seasoned with juniper berries, bay leaves and thyme, served with fried potato cake wedges topped with leek and shallots.

Ingredients

8 1-lb. squabs
10 juniper berries, crushed
4 bay leaves, crushed
1 tsp. dried thyme, crushed
1 tsp. sea salt
1⁄4 tsp. ground black pepper
1 cup sweet white wine
6 medium onions, thinly sliced
6 oz. bacon, in 1⁄4-in. pieces
1⁄2 cup clarified butter
6 potatoes, peeled, thinly sliced
3 lb. leeks, white part only, in 1⁄4-in. rings
1⁄4 cup butter
1⁄4 cup olive oil
2 shallots, minced
1⁄2 oz. chives, minced
8 oz. chervil, chopped

Steps

1. Rinse, dry and tie each squab. In a small bowl, combine juniper berries, bay leaves, thyme and season. Sprinkle over birds. Drizzle each bird with wine and cover. Refrigerate 4-6 hr.

2. Roast squab at 450° F for 10 min. Reduce heat to 325° F and roast 40-45 min., basting frequently with pan juices and additional wine, until done.

3. Meanwhile, in a skillet, season onions and sauté until golden brown. Blanch bacon for 30 sec.; drain and mix with onions. Set aside.

4. In a skillet, melt clarified butter and layer potato slices, overlapping slightly. Season and repeat for 3 layers. Cover with buttered parchment paper and weigh with a smaller skillet. Cook over moderate heat until bottom is golden brown. Remove weight and paper and turn galette over. Place in a 375° F oven and cook until golden and crisp. Remove from oven and keep warm.

5. Just before serving, blanch leeks 4-5 min. in salted water until tender. Drain and toss with butter and oil. Add shallot and season to taste.

6. Spread onion mixture over potato cake and top with leeks. Sprinkle generously with chives and cut into wedges. Arrange squab and galette wedges on a plate and sprinkle with chervil.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources