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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources