51°
Some clouds
SAT
 58°
 35°
SUN
 58°
 35°
MON
 54°
 34°
TUE
 51°
 34°
WED
 55°
 32°

Pan-Roasted Quail Salad with Smokey Apple Cider Vinaigrette

  • Ellen Landis tastes a syrah wine during the Harvest Fair wine judging, Wednesday Sept. 25, 2013 at the Sonoma County Fairgrounds in Santa Rosa. (Kent Porter / Press Democrat) 2013

<i>Makes 2 to 4 servings</i>

4 boned quail, preferably local (see note below)

— Kosher salt

— Black pepper in a mill

2 tablespoons apple juice or cider

2 tablespoons apple cider vinegar

3/4 teaspoon ground smoked poblanos

6 tablespoons extra virgin olive oil

1 tablespoon creme fraiche

3 medium carrots, preferably white or yellow, peeled, cut into thin diagonal slices and steamed


comments powered by Disqus
© The Press Democrat |  Terms of Service |  Privacy Policy |  Jobs With Us |  RSS |  Advertising |  Sonoma Media Investments |  Place an Ad
Switch to our Mobile View