Roasted squab with poached garlic
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Roasted squab with poached garlic
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21143. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Roasted squab with poached garlic
 Categories: Meats, E., World
      Yield: 2 Servings
      2    Squab, stuffed with mirepoix
           (1- 1 1/2 lbs each)
           Olive oil
      8    Garlic cloves
      1 ts Salt
           Salt and pepper

MMMMM-------------------GARLIC CREAM POTATOES------------------------
      2 c  Potatoes; peeled, 1/2" dice
      3 c  Water
      2 ts Salt; in all
    1/2 c  Heavy cream
      4 cl Lightly roasted garlic
    1/2 ts White pepper
      3 tb Unsalted butter
    1/2 c  Vinegar meat juice ( veal
           -stock or dark chicken stock
           -with the drippings from the
           -squab, balsamic vinegar,
           -salt and pepper)
  Preheat the oven to 400 degrees F. For the squab: Rub each squab with
  olive oil and season with Essence. Place on a roasting rack and roast
  for about 30-35 minutes.  MAke sure the squab is good and done but
  still juicy. The internal temperature should be about 165 degrees F.
  Put the squab in the oven. For the poached garlic:  In a saucepan
  with 2 cups of water and 1 teaspoon salt, bring to a boil. Blanch the
  garlic 5 times, each time letting the water come back up to a boil.
  For potatoes: In a saucepan, combine the potatoes, water, and 1/2
  teaspoon of the salt and bring to a boil over high heat. reduce the
  heat and cook until tender, about 8-10 minutes.  Remove from heat and
  drain in a colander. Place the potatoes back in the pot over medium
  heat, add the cream, roasted garlic, the remaining 1 1/2 ts salt, and
  white pepper. Mash with a potato masher until fairly smmoth, for
  about 4 minutes. Whick in the butter and remove from the heat. Remove
  squab from the oven. Place the potatoes in the center of the platter
  with the two squabs facing each other. Plkace the poached garlic on
  top of the squab and spoon the sauce over the top.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 21143 (Apr 03, 2005)

[an error occurred while processing this directive]