While I can't really try this exact recipe for myself, since it includes nuts, I was completely charmed by the above recipe for Stuffed Quail with Pancetta, Butternut, and Leeks with Pistachio Pesto Sauce -- led by Executive Chef David McMillan. It not only looks and sound delicious, but there's also a lot of great tips and techniques inside the 11-minute video.
It outlines how to prep the stuffing, the ingredients (butternut squash and garlic), plus all the finer points of those tiny quail and how to whip up a single-serving pesto with a mortar and pestle.
The best recipes and videos are the ones that give you more information than merely a simple recipe -- extra tips, food intricacies, cooking techniques -- and this flick definitely delivers.
What do you do when you have old, leftover pancetta that really needs to be eaten, a whole pile of tomatoes, and an insanely tasty baguette? Meaty bruschetta. Yesterday, I knew that I wanted something a bit more than just veggies on bread to go with my salad and mashed potatoes. So I decided to make things meaty, and it was beyond tasty.
Just fry the heck out of some pancetta with some diced onion until it's dark and crispy. Then toss that with some chunks of fresh tomato, a little bit of garlic, and some freshly ground salt and pepper. Meanwhile, give your baguette a preliminary toast with a little olive oil and garlic drizzled on it. When the toast is ready, throw the mixture on top, grate some cheese over that, and bake it for a little while until the cheese melts.
Have any bruschetta variations of your own? Share!
I am a sucker for risotto. There's nothing like the creamy toothsomeness of cooked arborio rice to really set my heart afluttering with joy. I'm also a huge fan of butternut squash and kale. Happily, I just stumbled across a recipe that all those items into a single, hunger-inducing dish.
This recipe is over at GastroKid, so it's designed as a way for parents to help their kids eat and enjoy their veggies. However, I don't think anyone is going to get mad at me if I make it with nary a kid in sight.
Wednesday is the Fourth of July, and we continue to bring you some recipes that you might want to try if you're having a cookout or party that day. AOL Food has a recipe from Steven Raichlen for Hamburgers with Herb Butter. There are a couple of more steps than you're probably used to when cooking burgers.The pancetta and white cheddar cheese sound like really nice touches.
I don't know who this "Herb Butter" guy is, but this sounds great. Full recipe after the jump.
Whether you are hosting the game for a crowd or just having a few people over to your house, platters of meat and cheese always go over well. You can serve them with crackers, or even set out buns with condiments so your guests can make their own sandwiches, but I find most people just like to pick away at the plates as they are.
Most grocery stores sell pre-made meat or cheese deli platters, but you can expect to pay exorbitant prices for the convenience. With a couple of easy tricks, you can make your own which will look professionally done, yet will save you some money in the end.
If you are making a meat tray, buy the deli meat at the last possible moment for maximum freshness. Once deli meat has been sliced or shaved, it is more apt to spoil so you want to work quickly and get it back in the fridge as soon as possible.
Until this dish, I was never a liver lover. Once again, I witnessed the amazing
transformative properties of bacon, actually, in this case, pancetta. The following recipe has evolved since I started
making it, and over the years I've incorporated aspects of recipes from Saveur, Marcella Hazan and Mark Bittman.
While this 'sauce' can easily serve as a fine pasta course with some pappardelle, my favorite thing to do is
turn it into a paté by blending it in the food processor with a little tomato paste. The tomato paste adds an
acidic sweetness to the liver and turns the color from that muddy paté-gray to a wonderful rust color.
Roasted beets are vibrant and flavorful tossed in salads, pastas and more. Learn how to roast them and stock them in your fridge as tasty additions to your dishes.
I am a sucker for risotto. There's nothing like the creamy toothsomeness of cooked arborio rice to really set my heart afluttering with joy. I'm also a huge fan of butternut squash and kale. Happily, I just stumbled across 
Wednesday is the Fourth of July, and we continue to bring you some recipes that you might want to try if you're having a cookout or party that day. AOL Food has a recipe from Steven Raichlen for 
Until this dish, I was never a liver lover. Once again, I witnessed the amazing
transformative properties of bacon, actually, in this case, pancetta. The following recipe has evolved since I started
making it, and over the years I've incorporated aspects of recipes from Saveur, Marcella Hazan and Mark Bittman. 
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
