FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

QUAIL PIE

The Bounty Of Central Florida by Valerie Hart

Yield: 6 Servings

 

INGREDIENTS

    • Baking Powder Dough (below)
    • Approximately 6 quail, 1¼ pounds total weight
    • 3 tablespoons Port wine
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon nutmeg
    • 1 teaspoon powdered basil
    • 6 slices thick cut bacon
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • 1/2 cup sweet German Riesling wine
    • 1 cup coffee cream
    • 2 tablespoons heavy cream
    • 1 cup smoked ham, coarsely chopped
    • 1 tablespoon scallion greens, minced
    • 1 pound tiny white button mushrooms
    • 6 ounces small cooked Belgian carrots
    • 10 ounce package baby green peas
    • 1 pound tiny pearl onions
     

DIRECTIONS

1. Dip the quail into the Port. Remove and shake off excess.

2. Combine salt, pepper, nutmeg and basil and rub into the quail.

3. Wrap a slice of bacon around each and secure with a toothpick.

4. Preheat oven to 450°F.

5. Set the quail in a shallow pan. Bake 20 minutes. Remove from oven.

6. Melt butter. Stir in flour, wine and creams and cook over low heat until sauce thickens. Remove from heat.

7. Stir in ham, scallions, mushrooms, carrots and peas.

8. Pour boiling water over onions. Leave 10 minutes. Peel and add them to the sauce.

9. Cut quail into fairly large pieces. Chop bacon. Add to the sauce.

10. Roll out pie crust and cut into 2 circles to fill the bottom and cover the top. Spoon in quail mixture. Cover the pie tightly with the top circle of crust. Cut slits to allow steam to escape.

11. Bake 15-18 minutes, or until nicely browned. Allow to stand at room temperature 10 minutes before serving.

Note: Wood Duck and Cornish Hen will necessitate longer cooking time.
 

BAKING POWDER DOUGH
Yield:
Top and bottom crusts for meat or poultry pies

    Ingredients
    • 2 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 2½ tablespoons solid shortening (vegetable or lard)
    • 3/4 cup 2% milk

Directions
1.
Preheat oven to 450°F.

2. Sift dry ingredients together. Blend in the shortening with a pastry blender or fork.

3. Make  a well in the center and add the milk all at once. Stir only until the flour is moistened.

4. Set on a lightly floured surface and work into a ball. Flatten. Turn one side over the other. Flatten again. Roll 1/2-inch thick into two circles. Continue at #10 above.
 

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.