Cook in the Moment: Boiled Quail Eggs with Meyer Lemon Sea Salt & Chives

Boiled Quail Eggs with Meyer Lemon Sea Salt & Chives (c)2012

April is National Poetry Month. I was going to tell you that I don’t read poetry, put my head down in shame and admit to the fact that I don’t know much about poetry at all. I’ve never been good at posturing, impressing others with obscure quotes. Ask me my favorite anything: poem, painter, band, etc., and I panic. My mind goes blank. The doubt crawls in and I’m definitely feeling uncool. But then I realized poetry is an inextricable part of my life, always present. Poetry is in the everyday and the momentous occasions. Kind of like cotton, it’s the fabric of our lives.

I learned that April is National Poetry Month because I read the blog Eat This Poem. Okay, so I do read poetry. Nicole announced National Poetry Month and asked readers to share their favorite poem. For once, my answer came to mind immediately. I grew up reading Shel Silverstein, famous for his illustrations and poetry. I’ve carried a tattered, coverless copy of Where the Sidewalk Ends with me since I was a little kid. Silverstein’s writing is a mix of ridiculous silliness balanced by loving guidance and a dash of melancholy. As a kid I turned to Where the Sidewalk Ends for comfort and respite from the anxiety of living in a world I couldn’t predict. I’ve always walked to the beat of my own drum, and reading Shel Silverstein’s poetry reassured me that my music was worth playing. My favorite Shel Silverstein poem from Where the Sidewalk Ends:


10 Ways Tuesday: Quail Eggs

Quail Eggs (c)2012

I’ve got creative recipes for cooking with quail eggs during spring:

1.  Simple Boiled Quail Eggs with Flavored Salts

My favorite way to cook with quail eggs is the simplest: boiled with a fun flavored salt garnish and fresh herbs. Kids love the tiny shape for it’s whimsy, adults love them as a cute one-bite appetizer with a glass of wine. This week at la Domestique, I’ll be sharing a recipe for Boiled Quail Eggs with Meyer Lemon Sea Salt and Fresh Chives. This is a great opportunity to show off a favorite salt blend whether flavored with herbs, smoke, hot peppers, or curry. I used the citrus salt recipe from 101 Cookbooks.

2.  Poached Egg on Toast with Sorrel

With the arrival of spring comes sorrel, a plant with long lemony tasting leaves. The tart flavor of sorrel pairs beautifully with rich poached eggs. I found a recipe for Poached Egg on Toast with Sorrel from The River Cottage Cookbook that would be lovely with quail eggs. The sorrel is sautéed in butter, seasoned with salt and pepper, a dollop of crème fraîche stirred in. Place a poached quail egg on a small piece of toast and spoon over the sauce. Simple spring snack or breakfast.


Ingredient of the Week: Quail Eggs

Quail Eggs (c)2012

This week at la Domestique we celebrate Easter, and spring, with quail eggs as ingredient of the week! Green-tinted and tan, speckled with brown spots, quail eggs are tiny compared to chicken eggs. Some may call them fussy, but I prefer whimsical and fun. If you’ve never cooked with quail eggs, it’s time to try something new. Not as exotic as they may seem, quail eggs can be found at farmer’s markets and some grocery stores. For this week I picked up my quail eggs at the Asian market, Pacific Ocean Marketplace, in Broomfield, Colorado, where I can always count on an interesting selection of quail, duck, and chicken eggs. Tiny quail eggs have a flavor that’s milder than chicken eggs. The same rules apply to cooking and storing all eggs, which you can find by taking a look at my egg tips from last year. I learned something reading Darina Allen’s Forgotten Skills of Cooking, and it’s that quail eggs can keep for up to 6 weeks in the refrigerator before going bad. Store quail eggs in their carton pointy side down.