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




All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Pintadeaux au Chou

This week for Whisk Wednesdays we made Pintadeaux au Chou or Guinea Hen with Cabbage. I was just not sure if I would like this recipe or not but I knew my husband would love it. I'm not a fan of multiple meat stew like recipes but I trudged forward and was very pleasantly surprised. I really, really liked this recipe. The polish sausage stewed along with the cabbage and hens was just delicious!!!

This is not a difficult dish to make. I thought it would take me 2 hours but in reality it took me 1 1/2 hours which is not bad. Due to the fact that we have to cut back on expenses I substituted Cornish Game Hens for the Guinea Hens but that was the only change I made.

Prepare the bacon by cutting each strip into 1/4" strips. Put the small strips into a small sauce pan and cover with cold water. Bring to a boil, reduce heat and simmer 1 minute. Drain, refresh under cold water and drain again. In a small frying pan melt 1 TBL of butter. Add the drained small pieces of bacon and fry until crispy. Drain on paper towels.

Prepare the Hens by washing in cold water and stuffing with 1 garlic clove, 1 bay leave and 1 sprig of Thyme and salt and pepper. Then rub the exterior with softened butter and season with salt and pepper. Truss the hens and pop them in the oven for about 30 minutes at 425 degrees.

Blanch the cabbage, then rinse in cold water and set aside. Over medium heat melt butter and add oil to a large casserole (I used a large frying pan). Add the onion and saute until soft. Add the carrots and cook for 2-3 minutes. Add 2 1/2 c. water. Add the cooled cabbage and Bouquet Garni and salt and pepper. Slice the sausage on a diagonal and add it to the casserole. Bring to a boil, turn down heat and simmer for about 1 hour.

Add the drained bacon to the casserole. Cut the polish sausage on a diagonal and add the slices to the casserole.

When the hens are out of the oven, carefully put them into the casserole, nestling them in with the cabbage, carrots and sausage. Deglaze the roasting pan by adding 1 1/2 c. water and add to the casserole. Cover and simmer for 20-30 minutes.






Pintadeaux au Chou
Recipe adapted from Le Cordon Bleu

1 medium head green cabbage
2 TBL vegetable oil
4 TBL butter
1 large onion, sliced
3/4 lb carrots, sliced
1 Bouquet Garni
Salt and freshly ground pepper
1/4 lb bacon, sliced

2 Guinea hens, 2 lbs each
2 cloves garlic
2 sprigs fresh thyme or 1/4 tsp dried
2 bay leaves
2 TBL softened butter
3/4 lb Polish Sausage






For our Whisk Wednesdays Post Tail we are all posting our favorite plates. I decided to post my bread plates. Well, I do usually serve bread on these plates but they also work well as small platters too. The plates range from 6-9" by 12-16".

The 2 dishes on the far left, were supposed to be a gift. I could not decide between the 2 and just bought both. I then bought something else for the gift! ;)

It is very difficult for me to pass up any unique shaped serving dish! And it looks like I like polka dots!










All Rights Reserved 2008-9 © Big Black Dog