Roasted Squab With Poached Garlic, Garlic Cream Potatoes Recipe

Roasted Squab With Poached Garlic, Garlic Cream Potatoes Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2: Squab, stuffed with mirepoix
, 1 -1 1/2 pounds each
Olive oil,
Essence,
8: Garlic cloves,
1 tsp: Salt,
Salt and pepper,
Garlic Cream Potatoes:,
2 cup: Diced peeled potatoes, (1/2
Inch dice),
3 cup: Water,
2 tsp: Salt, in all
1/2 cup: Heavy cream,
4 Cloves: lightly roasted,
Garlic,
1/2 tsp: White pepper,
3 tbsp: Unsalted butter,
1/2 cup: Vinegar meat jus,, (veal
Stock or dark chicken stock,
With the,
Drippings from the squab,
Balsamic vinegar, salt and
Pepper,

Directions:

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

ESSENCE OF EMERIL SHOW #EE2273


Source from luhu.jp