April 12th, 2008 by Scott Gold
So, I’m noticing that I haven’t posted very many actual food stories on this site in quite some time, which I know is pretty sad. Luckily, I’ve been traveling (more on that soon) and getting back to the kitchen. Just this past Sunday, I spent some time with the fabulous Cathy from NotEatingOutInNewYork, talked about meat and my book, and cooked up a yet-untested recipe I’d contributed to a certain forthcoming casserole cook book. The recipe?
Pigeon Pot Pie.
Yes, pigeon. Or “squab,” if you will, which is either a young, unfledged (ie. has never flown) pigeon or dove. I cover this animal a bit in the book, mostly because it is possessed of a powerfully rich, dark and fragrant meat akin to duck, but in a package about the size of a large quail. In fact, when I picked up the birds at Ottomanelli’s, my friendly butcher exclaimed: “Oooh, squab. Can’t get much better than that!” And when a long-experienced professional butcher says something so glowing about a product, you know you’re in store for a good meal, assuming you don’t overcook or otherwise destroy your meat.
You can get the full scoop on the evening, as well as an interview with lil’ ole me, at NotEatingOutInNewYork. So for now, I’ll leave you with some tasty photos of the experience. Enjoy!
Three roasted squab, with giblets (livers and gizzards…yum!):
The meat goes into the pot with carrots, peas, onions and a rich gravy:
And into a homemade pie crust, which will then be topped with homemade biscuit dough. (NOTE: I have to say, if you’re going to be spending time in the kitchen with someone, it’s always a good thing if that person’s whole culinary ethos revolves around, well…being in the kitchen, because it usually results in loads of ingredients with that wonderful word “homemade” preceding them.)
Then topped with the biscuit dough and chucked into a 350 degree oven for just over a half hour. Et voila!
And, of course, the inevitable cross section. See how dark that meat is? Wow.
Finally, the perfect slice: