Donna's Daily Dish
Inspiring people to create every day recipes
The recipe takes only 40 minutes to prepare. The quail is rubbed with extra-virgin olive oil then seasoned with salt and pepper. The balance of the ingredients makes a sauce that is brushed on the quail prior to roasting and then midway through. The birds took a little longer than the 20 minutes as they weren’t fully defrosted. After a bit more time in the oven, we were ready to eat. The preparation was tasty, however, these little quails were a bit tough. The last time we had them, they were better, these may have been older.
For our intimate Thanksgiving, my daughter found online a recipe for chocolate brownie pudding from the website “What’s Gaby Cooking.” The recipe takes one hour and ten minutes from start to finish. You’ll need unsalted butter, eggs, granulated sugar, Dutch cocoa powder, all-purpose flour, Kahlua, vanilla extract and coffee extract. The Kahlua and coffee extract can be omitted or you can substitute one ounce of expresso. Gaby wasn’t clear when questioned as to whether to use fresh brewed espresso or ground espresso. As I had instant expresso powder in my pantry, I diluted one teaspoon into one ounce of hot water. Also, the pudding is baked in a cast iron skillet, I used a ten inch and I’m glad I did. While Gaby says you can use a glass baking dish, the results may not be quite like hers.
Follow the tips that Gaby gives for preparing the recipe. Also, she says that after 60 minutes, the pudding may look under-baked, mine didn’t. I left mine on the counter all day and served at room temperature.
How was it? Oh my goodness, to die for! Soft with a little chew around the edges, rich chocolate flavor, not sweet, decadent, indulgent and sensational. Everyone had seconds. My three-year-old granddaughter said, “My plate is empty, can I have more?” This was an easy to make recipe. If you’re looking for that ONE chocolate dessert to serve during the holidays, this is it.
Quail Roasted with Honey, Cumin and Orange Juice
By Mark Bittman
The New York Times Cooking app
Featured in: Tiny, Simple And Flavor Packed: A Bird With A Hint Of The Wild
8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin
Chocolate Brownie Pudding (whatsgabycooking.com)
Chocolate Brownie Pudding
Prep Time: 10 minutes
Cook Time: 1 hour
Total time: 1 hour 10 minutes
1 cup unsalted butter
4 large eggs
2 cups white sugar
3/4 cup Dutch cocoa powder
1/2 cup all-purpose flour
1 tablespoon Kahlua
2 teaspoon vanilla extract
2 teaspoons coffee extract
Vanilla ice cream for serving
Can be eaten warm or allow it to totally set up
Can leave out Kahlua and substitute 1-ounce espresso
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.