1 dozen quail eggs in carton
10 ounces of mixed mushrooms, shitakes, baby bellas, cremini
1/2 stick of unsalted butter
2 teaspoons of thyme
1/3 cup dry white wine
3 cups water
1/4 teaspoons salt
1/8 teaspoons pepper
1 baguette, sliced and toasted
1 medium bowl ice water
• For Mushroom Mixture
In a large skillet, melt butter over medium heat. Add mushrooms, salt and pepper, sauté for 5 minutes. Add wine, thyme and simmer until most of the liquid is evaporate, about 5 minutes. Set mixture aside in medium bowl.
• For Quail Eggs
To prepare quail eggs for easy poaching, use a small sharp knife, gently cut tops off quail eggs and place back in tray. Bring lightly salted water and vinegar to a boil in a medium saucepan. Reduce the heat to medium low and carefully poach quail eggs until soft, about 1 minute and 30 seconds. Work in small batches placing finished eggs in bowl of ice water.
To finish, top each toast with a spoonful of mushroom and quail egg.
2 bunches of kale, rinsed and dry
2 tablespoons of extra-virgin-olive oil
1/2 teaspoon salt plus additional pinch for finishing
Remove stems from kale leaves and cut into bite size pieces. Toss with olive oil and salt. Spread in a shallow baking sheet and bake for 12-15 minutes tossing occasionally until crispy. Transfer to plate, sprinkle with salt.
Roasted Winter Squash Dip
3 tablespoons olive oil, 1 tablespoon for onions
2 tablespoons of unsalted butter
1/2 cup dry white wine
1/2 cup of heavy cream
2 medium onions, thinly sliced
1 cup grated Gruyère
1 cup grated Jarlsberg
6 pounds assorted farmer's market winter squash (or available at grocery store)
Preheat oven to 400°F
Remove top from squash by cutting a circle around the stem (1 to 1 1/2 inch from stem), reserve. Using a spoon scrape the seeds and fibers from inside of squash. Place squash and tops (stem side up) in a shallow baking pan. Season cavities with salt, brush outsides with olive oil. Roast for 45 minutes. Let squash cool completely.
While squash is roasting, melt butter with olive oil in a heavy skillet over medium heat. Add onions and salt, stirring occasionally, cook for 20 minutes, until the onions are golden brown. Set aside.
After the squash has cooled, gently scoop out pulp with a spoon avoiding getting too close to the skin; transfer to a large bowl and mash. Stir in cream, wine, onion, cheese, salt and pepper. Spoon mixture into squash bowls, cover with tops. Bake until spread is hot and cheese is melted, about 30 minutes. Using metal spatulas, carefully transfer squash to platter.
Serve toasted baguette slices.
*Winter squash purchased from Union Square Market (14th St. & Broadway, NY)