Cooking like Keller, Part Three: Pomegranate Glazed Quail, Caramelized Cabbage

Pomegranate Glazed Quail with Caramelized Savoy Cabbage, from the Ad Hoc cookbook

Pomegranate Glazed Quail with Caramelized Savoy Cabbage, from the Ad Hoc cookbook

The third installment of “A Very Thomas Keller Thanksgiving”

Over the course of this blog, I think we’ve established that my husband and I are practically professional eaters. There was the full lobe of foie gras downed in a single seating at Au Pied de Cochon and the time that we pre-gamed a 10-course dinner at an elegant Italian restaurant with back-to-back meals at two other restaurants…before heading to a serious pork-athon the next day.

Then there was our three-day road trip to Napa. We knew we needed to make the most of our time since we had no idea when we’d ever be back — this is always our excuse for gorging ourselves — so we planned to get in as many meals as our stomachs would allow.

We left Portland at 5 am on a Friday morning on a mission to drive nearly non-stop to San Francisco. I say nearly because we made a pit stop in Redding for my very first In-N-Out burger. Hours later, we suffered through an excruciatingly good meal at Incanto, followed by a two-course brunch at SPQR the following morning.

From there we went to Yountville where we pillaged the paté case at the Fatted Calf, a lovely charcuterie shop, before venturing on to our hours-long dinner at the French Laundry. The very next morning we hit up Thomas Keller’s Ad Hoc for brunch, stopped at the Bouchon bakery for sweet treats and then started our 10-hour drive back home.

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Butter beans and pomegranate form an unlikely friendship

Butter bean salad with pomegranate seeds

Butter bean salad with pomegranate seeds and scallions

While I have been eating in accordance to the Bon Appetit Food Lovers Cleanse for the last 2 weeks, I admit I did not follow their day-by-day menu plans. Instead I did a lot of mixing and matching depending upon what was on hand at any given time. This is sad only because it means it took me an extra week to discover the unexpectedly delicious coupling of butter beans and pomegranate seeds.

In fact, to be honest, I saw a picture of the salad (made with white cannellini beans) and immediately thought, “Oh hell no. That’s one to skip.” Even though I love a good bean salad, for some reason my brain could just not accept the combination of beans and fruit.

But then I saw reviews for the recipe — both online and on Instagram — and was surprised. People seemed to love it. And almost everyone praised the pomegranates for making the salad a success. After all, take them away and the salad is very, very basic — lemon, parsley, olive oil and green onions. Good, no doubt, but nothing to write home about.

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Winter Slaw — helping me stay sane, sated and satisfied

Brussels sprouts, hazelnuts, pomegranate seeds and Parmesan

“Get ready for the holidays” salad: Brussels sprouts, hazelnuts, pomegranate seeds and Parmesan

While I like to think it’s still technically fall (it is, right?), this salad has “winter holidays” written all over it. I’m already envisioning it as a staple for my December menu planning. It’s both red and green, the unofficial colors of December, and it uses pomegranate which is a fruit I always forget about until this time of year.

Sorry pomegranate -- it's not you, it's me!

Sorry pomegranate — it’s not you, it’s me!

Anyways I came across this salad while digging through my giant stack of “things to make someday” — pages and pages of recipes liberated from various culinary magazines. I was a bit stressed out because the past few weeks have been so busy I haven’t had time to make real meals. While I’ve managed to whip up several different desserts (just wait for the apple cider caramel post!), my savory cooking has suffered. I’ve been surviving on my favorite ramen and Amy’s frozen “light and healthy” entrees. *sigh

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