{"id":19648,"date":"2018-10-28T05:39:33","date_gmt":"2018-10-28T05:39:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19648"},"modified":"2018-10-28T05:39:33","modified_gmt":"2018-10-28T05:39:33","slug":"spice-rubbed-quail-rosemary-potatoes-treviso-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19648","title":{"rendered":"spice-rubbed quail; rosemary potatoes; treviso, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19650\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/quail_potato_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Even without an occasion, quail always seems like an occasion.<\/p>\n<ul>\n<li>a brace of pasture-raised certified organic quail from\u00a0Abra Morawiec\u2019s\u00a0<a href=\"http:\/\/feistyacres.com\/\">Feisty Acres Farm<\/a>\u00a0in Jamesport, Long Island, each weighing a little more than 8 ounces, rinsed, dried inside and out, the cavities seasoned with sea salt and freshly-ground black pepper, with one quarter of a gently squeezed organic Whole Foods Market lemon inserted in each, the legs tied together and the wings sewn close to the body, their bodies rubbed all over with a mix of spices and olive oil (a third of a teaspoon of cumin and a fourth of a teaspoon of coriander, ground together and placed in a small bowl, where a bit of powdered Nigerian cayenne and 2 tablespoons of olive oil were added) then sprinkled with a bit of salt and pepper, the birds placed breast side up in a small enameled cast iron roasting pan just large enough to accommodate both (set on top of sections of 2 celery stems from Lucky Dog Organic Farm, to keep them upright), placed in a 425\u00ba oven for about 9 or 10 minutes, at which time they were brushed with the remaining spice and oil mixture, continued with the roasting until done\u00a0(an instant-read thermometer would register 150\u00ba, and the meat should feel slightly firm, and the juices run pale pink if the bird is punctured with a skewer), then removed from the oven, covered with tin foil and allowed to rest for 5 minutes before they were arranged on warm plates, drizzled with the pan juices and garnished with chopped\u00a0parsley\u00a0from\u00a0Keith&#8217;s Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19652\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/pinto_potatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one pound of pinto potatoes from Norwich Meadows Farm, halved lengthwise, tossed with a little olive oil, sea salt, freshly-ground black pepper, rosemary leaves from from Stokes Farm, a small amount of crushed <em>dark<\/em>\u00a0home-dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, then arranged cut side down on a large\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 425\u00ba for about 20 minutes<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19574\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/treviso_Tamarack.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the central part of what had been a large head of<span class=\"s1\">\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\"><span class=\"s2\"><b>Treviso radicchio<\/b><\/span><\/a>\u00a0<\/span>from Tamarack Farms (I had used the outer leaves in <a href=\"http:\/\/food.hoggardwagner.org\/2018\/10\/23\/lemon-braised-pork-chop-braised-chestnut-treviso-thyme\/\">an earlier meal<\/a>) cut lengthwise into 4 quarters, the solid stem ends pierced with a knife to allow for even cooking, each quarter pierced with toothpicks (it was faster than tying them with string), arranged on a medium size Pampered Chef unglazed ceramic oven pan, branches of thyme from Keith\u2019s Farm cast on top, seasoned generously with sea salt and freshly ground\u00a0black pepper, drizzled with a tablespoon or 2 of olive oil, baked in a pre-heated 425\u00ba oven for 10 minutes or so, turned over and baked for another 8 or 10 minutes, arranged on the plates and drizzled with a very small amount of balsamic vinegar<\/li>\n<li>the wine was an excellent Portuguese (Douro) red,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku01809.html\">Casa de Arrochella Grandes Quintas Colheita 2009<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=32617\">Mahler&#8217;s Symphony No. 2,\u00a0Rafael Kubelik conducting the Bavarian Radio Symphony Orchestra and the Bavarian Radio Chorus, with soloists Edith Mathis and Brigitte Fassbaender<\/a><\/li>\n<\/ul>\n<p><em>\u00a0 \u00a0 Aufersteh\u2019n, ja aufersteh\u2019n wirst du,<\/em><br \/>\n<em>\u00a0 \u00a0 Mein Staub, nach kurzer Ruh!<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19673\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/alma_gustav_spaziergang.jpg\" alt=\"\" width=\"235\" height=\"170\" \/><\/p>\n<p>[image above, of Alma and Gustav Mahler walking near Toblach, from <a href=\"https:\/\/www.alma-mahler.at\">Alma<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Even without an occasion, quail always seems like an occasion. a brace of pasture-raised certified organic quail from\u00a0Abra Morawiec\u2019s\u00a0Feisty Acres Farm\u00a0in Jamesport, Long Island, each weighing a little more than 8 ounces, rinsed, dried inside and out, the cavities seasoned with sea salt and freshly-ground black pepper, with one quarter of a gently squeezed organic &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-19648","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19648"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19648\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}