Roasted Squab With Poached Garlic, Garlic Cream Potatoes
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Roasted Squab With Poached Garlic, Garlic Cream Potatoes
  Garlic    Creams  
Last updated 6/12/2012 12:59:23 AM. Recipe ID 22333. Report a problem with this recipe.
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      Title: Roasted squab with poached garlic, garlic cream potatoes
 Categories: E.
      Yield: 4 Servings
      2    Squab, stuffed with mirepoix
           (1 -1 1/2 pounds each)
           Olive oil
      8    Garlic cloves
      1 ts Salt
           Salt and pepper
           Garlic Cream Potatoes:
      2 c  Diced peeled potatoes (1/2
           Inch dice)
      3 c  Water
      2 ts Salt, in all
    1/2 c  Heavy cream
      4    Cloves lightly roasted
    1/2 ts White pepper
      3 tb Unsalted butter
    1/2 c  Vinegar meat jus, (veal
           Stock or dark chicken stock
           With the
           Drippings from the squab,
           Balsamic vinegar, salt and
  Preheat the oven to 400 degrees. 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 around 165 degrees.
  Put the squab in the oven. For the poached garlic: In a saucepan with
  2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the
  garlic five 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, for about 8-10 minutes. Remove from
  the 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
  teaspoons salt, and white pepper. Mash with a potato masher until
  fairly smooth, for about 4 minutes. Whisk in the butter and remove
  from the heat. Remove the squab from the oven Place the potatoes in
  the center of the platter with the two squabs facing each other.
  Place the poached garlic on top of the squab and spoon the sauce over
  the top.
  Yield: 2 servings

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Recipe ID 22333 (Apr 03, 2005)

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