Braised Quail, Fennel & Tomatoes 番茄茴香根炖鹌鹑豆子

I am still into <a href="https://teczcape.blogspot.com/2017/10/shrimps-avocado-radish-mixed-vegetables.html">salad</a> and <a href="https://teczcape.blogspot.com/2017/12/broccoli-cauliflower-chicken-quinoa-bowl.html">grain bowls</a>; but there is always more reasons to make soup, <a href="https://teczcape.blogspot.com/2013/12/chicken-barley-soup-light-stew.html">braise</a> or <a href="https://teczcape.blogspot.com/2014/12/cabbage-mushrooms-tofu-stew.html">stew</a> (<a href="https://teczcape.blogspot.com/2014/12/cabbage-mushrooms-tofu-stew.html">braise or stew</a> - what's the difference?) in this cold weather. Nothing beats a warm and hearty pot of <a href="https://teczcape.blogspot.com/2017/02/one-pot-beans-and-lentils.html">vegetables and beans</a>, worth the effort just so for the extra comfort and satisfaction in the chilly nights.<br /><br />Today, the extra effort goes to this pot of <b>Braised Quail, Beans and Tomatoes</b>. Frankly I was intimidated when I set my eyes on the pack of frozen quail in the store. Would it be too gamey? I have never handled quail in the kitchen. Not that I have not tried game meats such as quail, squab or bison, but I will order them in eateries/restaurants where they have been prepped by professional chefs.<br /><img src="https://farm8.staticflickr.com/7611/16679644558_3104da11d0_z.jpg" /><br /><br />Think of it as chicken and cook it as chicken. Does that even work? I do not know.<br /><br />Some rules never change in my kitchen, that is to keep the cooking simple; yes, even when it comes to so-called exotic game meats. The first few thoughts that came to mind was making Chinese soup (just because I have tried Cantonese-Style slow-cooked quail soup before), roasting...maybe, or perhaps, braising.<br /><img src="https://farm9.staticflickr.com/8569/16679861190_67631cb1de_z.jpg" /><br /><br />SO...NOW... the quails were frozen so I threw away the idea of making soup as I am afraid that the gamey taste might be too over-powering for a water-based soup to withstand. Then quail being small and lean, roasting might render the meat too dry, so threw away another option. I am left with braising, which suits me fine.<br /><br />Braised (slow-cooking with a large forgiving window) with aromatics and tomatoes ( I will let the aromatics take care of the "gamey-ness"), this one-pot of slow-cooked goodness should be giving me a delicious quail dish (with tender quail meat, of course). And it did.<br /><a name="more"></a><br /><img src="https://farm8.staticflickr.com/7638/16659950287_e1cfdd832f_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Braised Quail with Fennel, Tomatoes, White Beans 番茄茴香根炖鹌鹑豆子</b><br /><i>Ingredients</i>:<br />4 quail,(thaw before use, also drain away the blood from the thawed quail, pat-dry), marinated with salt, black pepper, cayenne pepper, turmeric for at least 30 minutes.<br />1 onion, roughly chopped or sliced<br />4-5 cloves garlic, minced<br />1 carrot, chopped to bite-sizes<br />1 fennel, roughly chopped or sliced<br />1 can 14.oz organic tomatoes<br />1-2 medium tomatoes, roughly chopped<br />1 can white beans<br />Assorted dried herbs - I have used oregano<br />Salt and black pepper to taste<br /><br /><i>Directions</i>; While waiting for quail to marinate, start cooking the aromatics-base of the braise. In a deep pot, Saute the onions till reduce in volume and slightly soft and translucent. Add carrot and half the fennel, saute. Add half can tomatoes, and half fresh tomatoes, half the garlic, then place the quail on top of mixture, then add remaining fennel, tomatoes (canned, and fresh), garlic. Few pinches of salt and black peppers. Simmer at medium heat for 30minutes or more till all the vegetables has reduced in volume and tomatoes are cooked to liquid. Add the white beans and allow the mixture to simmer for another 15-20 minutes. Add fresh/dried herbs, and finally a little more salt and black pepper to taste.<br /><img src="https://farm8.staticflickr.com/7599/16659950957_89bbbef7c0_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/braised+quail" rel="tag">braised quail</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div><br />

Braised Quail, Fennel & Tomatoes 番茄茴香根炖鹌鹑豆子

I am still into  salad and grain bowls ; but there is always more reasons to make soup, braise or stew  ( braise or stew - what's the...

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Dress-Itself Fennel, Radish & Orange Salad

Roast is the way to go when it comes to salads e.g. <a href="http://teczcape.blogspot.com/2017/01/oven-style-ratatouille-roast.html">Ratatouille-Style Roast</a>, <a href="http://teczcape.blogspot.com/2016/10/roasted-artichoke-mushrooms-chickpeas.html">Roasted Artichokes, Mushrooms and Chickpea Salad</a> in the winter months.<br /><br />I am often hooked on words or key words such as  "<a href="http://teczcape.blogspot.com/2016/07/martha-stewart-one-pot-pasta.html">one-pot pasta</a>", "<a href="http://teczcape.blogspot.com/2016/11/one-pot-tomato-rice.html">one-pot rice</a>", "<a href="http://teczcape.blogspot.com/2014/10/no-cook-tomato-sauce.html">no-cook tomato sauce</a>", "<a href="http://teczcape.blogspot.com/2013/03/skillet-noodles-with-shrimps-egg-kale.html">one-skillet noodles</a>", "<a href="http://teczcape.blogspot.com/2008/07/bibimbap-korean-stonepot-rice-in-rice.html">rice-cooker dinner</a>","<a href="http://teczcape.blogspot.com/2007/01/cheat-sheet-chilli-crab.html">cheat-sheet</a>", so it is not surprising when I am attracted to the concept of "dress-itself" salad.<br /><br />Simply, a salad that does not need any dressing.<br /><img src="https://farm9.staticflickr.com/8655/16025715934_3a0619f9d5_z.jpg" /><br /><br />That leaves you an easy guess to my cooking style at home. Everything has to be straight-forward, easy, simple without forgoing most importantly, nutrition and health.<br /><img src="https://farm9.staticflickr.com/8562/16025716124_1372b4a499_z.jpg" /> <br /><br />If you cook often at home, you will know what this means. It is not so much about achieving the perfect texture and/or taste but more, the feeling of comfort when food gets to the table.<br /><a name="more"></a><br />This dish is an extension from this <a href="http://teczcape.blogspot.com/2016/05/roasted-radish-fennel.html">Roasted Radish and Fennel Salad</a>.<br /><img src="https://farm9.staticflickr.com/8654/16460438368_f3ceaa8326_z.jpg" /><br /><br /><b>Roasted Fennel, Radish and Orange Salad</b><br />Preheat oven 400F. Roast for 40min, remove tray after 15 mins, moving the veg a little to make sure even-roasting, then continue to roast till the vegetables are cooked, and tender.<br /><img src="https://farm9.staticflickr.com/8620/16460438208_b7c8e92cf8_z.jpg" /> <br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/fennel+orange+salad" rel="tag">fennel orange salad</a>, <a href="http://www.technorati.com/tag/dress+itself+salad" rel="tag">dress-itself salad</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Dress-Itself Fennel, Radish & Orange Salad

Roast is the way to go when it comes to salads e.g. Ratatouille-Style Roast , Roasted Artichokes, Mushrooms and Chickpea Salad  in the winte...

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Roasted Radish & Fennel 茴香烤樱桃萝卜

<a href="http://teczcape.blogspot.com/2015/04/red-radish-soup-curry.html">Radish curry</a> paired with <a href="http://teczcape.blogspot.com/2015/04/red-radish-soup-curry.html">radish leaves spiced rice</a> can be such a warm and satisfying dinner in the chilly nights of spring time. However, when I run out of time, curry with rice is definitely not my game to play in the kitchen.<br /><br />How about putting the red-globe radish under the roast-radar? Does that save time? Yes, in my opinion, it is fuss-free cooking as I do not have to be behind a stove - stir a pot of curry and watch over another pot of simmering rice. All I have to do is to prep (rinse, cut, slice) the ingredients, and by then, 80% of the work has been done.<br /><img src="https://farm8.staticflickr.com/7651/16777491657_9824aa534f_z.jpg" /><br /><br /><a href="http://teczcape.blogspot.com/2015/06/radish-berries-with-avocado-vinaigrette.html">Raw radish</a>, crisp and refreshing, might be piquant and peppery for some of you; but roasted radish is THE complete-makeover - sweet and juicy!<br /><a name="more"></a><br /><img src="https://farm9.staticflickr.com/8709/16984864465_ed3907f5fa_o.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=XNOWZON2RRZIBD7S&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Roasted Red Globe Radish and Fennel</b><br /><i>Ingredients</i>: <br />2 bunch of red radish, about 12 globes, each globe quartered (from bigger globe) or half (from smaller globes)<br />1 fennel bulb, thinly sliced (keep the fronds for garnish)<br />Pinch(es) of sea salt and ground black pepper<br />1tbsp olive oil/canola oil to toss and coat, before roasting<br />1-2 tbsp extra-virgin olive oil and lemon/citrus juice as dressing<br />Fennel fronds and/or fresh cilantro herb as garnish (adds fresh herb accent to the roast)<br /><br /><i>Directions</i>: Preheat oven 400F. Prepare the radish, fennel on a tray and toss with olive oil, salt and pepper. Roast for 30-40 mins till radish are cooked/done. At the halfway mark (about 15th-20th min into roasting), remove the tray from oven, move the radish and fennel around to ensure even roasting, then load into oven again and continue to roast for the remaining 15-20mins. After roasting, dress with extra-virgin olive oil and squeeze of lemon juice. Garnish with fresh herbs.<br /><img src="https://farm8.staticflickr.com/7596/16777490917_afe9904a30_z.jpg " /> <br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/roasted+radish+salad" rel="tag">roasted radish</a>, <a href="http://www.technorati.com/tag/roasted+radish+fennel+salad" rel="tag">roasted radish fennel salad</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Roasted Radish & Fennel 茴香烤樱桃萝卜

Radish curry paired with radish leaves spiced rice  can be such a warm and satisfying dinner in the chilly nights of spring time. However, ...

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