Recipe courtesy of Sam Gassira, Focaccia Restaurant.
ingredients
Arugula and Pistachio Pesto
Quail
Bread Pudding
Chocolate Sauce
directions
Preheat oven to 350 degrees F.
Grind pistachios in a food processor. Add remaining ingredients and puree. Adjust seasoning.
Rub the quail with the pesto. Add canola oil to a skillet and brown the quail 3 to 4 minutes each side.
Melt 1 tbsp. butter in a sauté pan. Put apples into pan. Cover apple slices with a piece of aluminium foil or parchment paper. Cover the pan tightly with a lid. Cook over low heat for 5 to 7 minutes. Place baguette, sage, apples, salt and pepper in a bowl. Mix together and set aside.
In a pot add milk, cream and chocolate. Heat only to simmering stage. Stir pot to ensure chocolate has melted.
In another bowl whip egg yolks with salt and pepper. Temper egg yolks with half the hot milk mixture. Add tempered egg mixture to bread mixture and toss. Slowly add remaining half of hot milk to bread to allow for absorption. Turn into casserole dish and bake 30 to 40 minutes.
In a saucepan sweat shallots. Add chocolate and red wine and reduce by a little more than half. Add demi-glace and sugar and bring to a boil. Simmer for 30 seconds. Adjust seasonings. Strain sauce through fine sieve and return to saucepan. Whisk in butter in stages until fully incorporated. Serve over bread pudding.