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                                              Kay Goldstein
Founder of Proof of the Pudding, a popular Atlanta catering company, Paideia parent Kay Goldstein is the co-author of “A Book of Feasts.” She summers in Martha’s Vineyard and is
a free-lance writer.
It doesn’t get better than this
It doesn’t get better than this...
standing over the sink full
of peelings and scallion tops,
the still warm bowl of newly married potato salad
settling on the counter, tempering its flavors,
the everyone in the kitchen sounds
of clattering plates about the table,
telephone voices against the faint drone of a distant television,
and the earth-fresh smell of green chopped herbs.
All now in the waiting time
between empty and full,
the tender mingling of hope and having.
This meal will be good.
— Kay Goldstein
Quail with Peppercorn
This recipe from former New York Times food columnist Molly
O’Neill shows how a few, well-chosen ingredients can combine into something spectacular. You can either hunt for bobwhites in South Georgia or use frozen, cleaned quail purchased from any of Atlanta’s Asian supermarkets. (Added bonus: no risk of treating your guests to feathers and buckshot.) One recipe tester said this preparation was also great with duck and chicken.
• Rinse quail and pat dry.
• Using poultry shears, cut away feet and extra neck portions.
• Heat small skillet over medium heat, add salt and peppercorns.
Cook peppercorns for 2 minutes until fragrant and salt begins to brown. Transfer mixture to cutting board and coarsely crush
• Rub quail inside and out with crushed peppercorn mixture.
Cover and refrigerate 4 to 6 hours or overnight.
• Whisk together honey and apple cider vinegar.
• Prepare charcoal grill or preheat oven to 425°.
• To grill, place quail breast-side down on grill and brush with
honey-vinegar mixture. Grill 12 minutes, turning every 3 to 4 minutes, and baste until all sides are browned and juices
run pink.
• To roast, place quail breast-side down in roasting pan, fitted with a rack, and brush with honey-vinegar mixture. Roast for 20 minutes, turning every 5 minutes, and baste with mixture until juices run pink, about 20 minutes. Remove from oven. Cool for
5 minutes.
• Using poultry shears, cut out backs.
• Place quail on platter and garnish with tarragon.
Also, find quail in specialty markets such as Whole Foods
Market. Allay the concerns of little children by pointing out that most quail sold today are raised on game bird farms like
chickens, rather than being snatched from the wild.
Serves 4
40 minutes, plus
4-6 hours marinating
8 whole quail
11/2 teaspoons coarse sea salt
3 tablespoons mixed whole peppercorns (white, pink and green)
1/4 cup honey
3 tablespoons apple cider vinegar
Chopped tarragon leaves for garnish
                                     American Pi
ISBN 0-9744114-0-X
Recipes from Atlanta's Paideia Sπchool

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