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green peas salt oats unsalted butter extra-virgin olive oil shallot garlic yellow squash zucchini grape tomatoes quail Chanterelle mushrooms thyme
Viewed: 53 - Published at: 9 months agoIngredients
- 1 cup shelled fresh or thawed frozen green peas
- Salt and freshly ground pepper
- 1/2 cup steel-cut oats (not old-fashioned or quick-cooking oatmeal)
- 2 tablespoons unsalted butter, softened
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1 large garlic clove, minced
- 1 small yellow squash, quartered lengthwise and thinly sliced
- 1 small zucchini, quartered lengthwise and thinly sliced
- 1 1/2 cups grape tomatoes, halved
- 8 partially boned quail, rinsed and patted dry
- 1/4 pound chanterelle mushrooms, thinly sliced
- 2 thyme sprigs
Method
- If using fresh peas, blanch them in a medium saucepan of boiling water until tender but still bright green, about 5 minutes; drain.
- In a blender, puree half of the blanched or thawed frozen peas with 2 tablespoons of water until smooth.
- Season the green pea puree with salt and pepper.
- Rinse out the saucepan.
- Add 2 1/2 cups of salted water and bring to a boil.
- Add the oats and cook over moderately low heat, stirring frequently, until al dente, about 25 minutes.
- Stir in the pea puree, butter and the remaining whole peas and season with salt and pepper.
- Meanwhile, in a medium skillet, heat 1 tablespoon of the olive oil until shimmering.
- Add the shallot and garlic and cook over moderately high heat until softened, about 1 minute.
- Add the yellow squash and zucchini and cook over moderate heat, stirring occasionally, just until tender, 6 to 7 minutes.
- Add the grape tomatoes and cook for 3 minutes, crushing them lightly.
- Season with salt and pepper and keep warm.
- Heat 2 tablespoons of the olive oil in each of 2 large skillets until shimmering.
- Season the quail with salt and pepper and add 4 to each skillet, breast side down.
- Cook over moderately high heat until crisp, about 3 minutes.
- Turn and cook for 1 minute longer.
- Transfer all the quail to 1 skillet, breast side up, and continue cooking for 2 minutes longer, until cooked through and the skin is very crisp.
- Meanwhile, heat the second skillet until almost smoking.
- Add the chanterelles and thyme sprigs and cook over high heat, tossing, until the mushrooms are browned, about 5 minutes; discard the thyme sprigs.
- Rewarm the sweet pea oatmeal and mound on 4 large plates.
- Arrange the vegetable ragout and the chanterelles around the oatmeal and top each serving with 2 quail.
- Serve right away.
