A Recipe & Random Things 002
Quail, Apples & Rose Geranium
Quail is a little bird that packs a ton of flavor. The scent of rose geranium, when combined with apples and browned butter, evokes all the flavors and aromas of fall.
SERVES 4
4 semi-boneless quail
1 Tbsp pure olive oil
3 Tbsp unsalted butter
2 small yellow onions, cut in 1” thick rings
4 tart apples, such as Gravenstein or Mutsu
1/2 cup pesticide-free rose geranium leaves, plus flowers for garnish
3 Tbsp cider vinegar
3 garlic cloves
1 rosemary branch or thyme
Kosher salt
Fresh ground black pepper
The quail should come semi-boneless. Remove the wings and then remove the thigh bones from each quail, but leave the drumsticks intact. Season both sides with salt and pepper.
In a large sauté pan over high heat, add the olive oil. Add the seasoned birds breast-side down, turning once, then add the butter and baste until browned on both sides and firm to the touch, about 5 minutes on each side. The meat will still be pink on the inside.
While the quail are cooking, halve and core the apples, but do not peel. Cut into wedges. Add the rings of onion to the pan to char hard, then add the apple wedges and sauté in the butter with the garlic cloves and rosemary. Remove the garlic and rosemary after the bird is finished. Cut the apple into julienne and set aside for final garnish.
Transfer the quail to individual plates or a platter. Add the geranium leaves to the browned butter remaining in the pan and cook, turning as needed, until browned and crisp, about 10 seconds. Pour in the vinegar and scrape the browned bits from the pan bottom, and then pour the contents of the pan over the quail and apples. Garnish with the geranium petals and apple julienne serve right away.
Losing your Mind with Chris Cosentino 2.0
I am inspired by so many people who are doing amazing things out there in our crazy world. That’s why I am excited to be back at it with an incredible list of guests; chefs, cyclists, and more. Check out my first two guests Chris Burkard & Gregory Gourdet next up is Jack The Ultra Cyclist and so many more to come. Be sure to tune in every Tuesday for my newest Guest.
Random Things
A lot of you have been asking what I’m doing and what’s next. To be honest I’m not exactly sure what the future holds. As usual, I’m doing a lot of random things I enjoy; cooking, riding bikes, doing events, and showing up on your TV.
RESTAURANTS I am currently in Houston opening Rosalie on September 16th in the C.Baldwin Hotel at the Allen Center.
EVENTS I’m cooking an event at Alila Ventana in Big Sur the weekend of 9/24. In October I’m cooking for the Gals Only CampoVelo weekend event in Napa, sign up if you like to ride bikes remember this one is women only!!
TV On September 14th Food Network Special, American Restaurant Battle, I was a judge with Maneet Chauhan & Tiffani Faison to help Scott Conant decide the winner.
CYCLING One small upside of this crazy time is I have been able to ride my bike a ton, which has helped give me balance. I recently raced Fish Rock in Boonville It hit 115 degrees on Fish Rock road!
Giving Back
September is Suicide Prevention month. Mental health & suicide prevention are serious subjects that are often brushed under the rug, especially in the hospitality industry. Now, an organization called Heard is “dedicated to the mental health and wellness of the food and beverage industry.” They offer connections to counseling, support groups, and wellness programs specifically for folks in the industry. Check the above link for more info or donate.
