{"id":11562,"date":"2017-02-08T22:59:21","date_gmt":"2017-02-08T22:59:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11562"},"modified":"2017-02-08T22:59:21","modified_gmt":"2017-02-08T22:59:21","slug":"quail-eggs-on-toast-beet-fusilli-brown-butter-pinoli-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11562","title":{"rendered":"quail eggs on toast; beet fusilli, brown butter, pinoli, cheese"},"content":{"rendered":"

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Yeah, pretty snazzy, yet\u00a0still down to earth, I’d say.<\/p>\n

I couldn’t resist these little ones. \u00a0We love quail itself, but, while I’ve had many opportunities to bring home quail eggs, there was never the kind of imperative I felt\u00a0looking at the beautiful clear plastic (yeah, well..) package of 15 while at the Union Square Greenmarket on Saturday: \u00a0They were local and they were organic-fed. That, and the opportunity of preparing\u00a0something I hadn’t before\u00a0was more than good enough for\u00a0me this time.<\/p>\n

But I had no idea what I was going to do with them.<\/p>\n

My assumption was that\u00a0they would a part of a first course, the second being a simple good pasta. Last night I put those two concepts together: The\u00a0appetizer became a dish of\u00a0fried quail eggs on toast and the\u00a0main course a beet pasta with a browned-butter sage sauce which I embroidered only slightly.<\/p>\n

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