Sonoma Squab with Potato-Onion Galette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A fragrant blend of seasonings infuses this roasted squab. The tender squab is then nestled among crisp potato galette wedges for a great contrast of flavors and textures.

Ingredients

For the Squab:
4 fresh squab (1 lb. each)
5 juniper berries, crushed
2 bay leaves, crushed
1⁄2 tsp. dried thyme, crushed
1⁄2 tsp. kosher, sea, or coarse salt
1⁄8 tsp. freshly ground black pepper
1⁄2 cup sweet white wine

For the Galette:
3 medium onions, sliced very thin
2 bacon strips (11⁄2 oz. each), cut into 1⁄4-in. pieces
1⁄4 cup clarified butter or duck fat
3 potatoes, peeled and thinly sliced and sprinkled with salt and freshly ground white pepper, to taste
1 1⁄2 lb. leeks, white part only, cut into 1⁄4-in. rings
2 tbsp. olive oil
2 tbsp. butter
1 shallot, finely minced
1⁄4 oz. chives, finely minced
4 oz. chopped chevril or flat leaf parsley

Steps

1. Rinse, dry, and tie each squab.

2. Combine juniper berries, bay leaves, thyme, and salt and pepper in a small bowl; mix well and sprinkle over birds, then sprinkle each bird with 2 tbsp. wine. Cover; refrigerate to mari­nate for 4-6 hr. before roasting.

3. Roast in preheated 450°F oven for 10 min. Reduce heat to 325°F and roast another 40-45 min., basting frequently with pan juices and additional wine, until juices are clear and birds are done.

4. For galette, lightly salt onions and cook, covered, until soft. Uncover and raise heat, stirring frequently, until golden brown. Blanch bacon in boiling water for 30 sec.; drain and mix with onions. Set aside in warm place.

5. Preheat oven to 375°F. Melt clarified butter or duck fat in 12-in. skillet, then layer potato slices, overlapping slightly. Sprinkle with salt and white pepper. Repeat for 3 layers. Cover with buttered parchment or wax paper; place a smaller skillet on top to weigh and press cake as it cooks. Cook over moderate heat until bottom is golden brown. Remove weight and paper. Turn over; place in oven and continue cooking until crisp around edges, tender and golden brown. Remove from oven and keep warm.

6. Just before serving, blanch leeks in boiling, salted water until tender, about 4-5 min. Drain and toss with 1 oz. each butter and olive oil. Season to taste with salt and white pepper. Stir in minced shallot. Set aside. Immediately spread onions over potato cake. Layer with buttered leeks and sprinkle generously with chives. Cut into wedges. Arrange squab and galette wedges on a serving plate. Sprinkle with fresh chevril.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources