Whisk Wednesday -- Cailles a la Normande

Whisk Wednesdays is back from Spring Break! This week our recipe is Cailles a la Normande or Quail with Cream and Apples. This dish was so absolutely delicious and really not that difficult at all. The aroma while it was cooking was wonderful and it reminded me of Fall. Today we had an unusually warm day, 76 degrees, and I can't wait to make this dish on a crisp October day with new apples! I can taste it right now...it was so good! And to further the review, Mr. Tastebud's loved it! WOW!

I substituted Cornish Game Hens for Quail and Apple Brandy for the very expensive Calvados. Also I could not find fatback the size required so used strips of bacon which worked out very well.

Starting with this post I am going to make some changes in my blog and I have a little confession. I truly detest taking pictures of food. I hate worrying about the lighting and setting up the shots. Running around getting the right colored napkin and balancing a fork is just not something I want to do. And I am never happy with the end result no matter how much I fuss. I take 20-30 pictures and maybe 1-2 are okay,not great just okay. It's very frustrating for me. I am not a photographer and I've decided to stop trying to be one. From now on my photos are going to done my way....quick and easy.

I was very busy tonight catching up with phone calls and e-mails so I took my photos where I dined, at my messy desk and there's not even a placemat. Hallelujah! I love this photo and the $5 OFF coupon in the background!





Cailles a la Normande
Recipe adapted from Le Cordon Bleu

6 Quail, necks removed and reserved
Salt and freshly ground pepper
1 think slice fatback, 12 by 5 inches
6 Golden Delicious Apples
1/2 lemon
5 TBL unsalted butter
6 slices firm white bread
3 TBL unsalted butter
2 TBL Calvados or domestic apple brandy
1/2 c. creme fraiche or heavy cream
1/4 c. Brown Veal Stock
1 TBL sugar
1 TBL chopped parsley




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