Ingredients with Measurements:
- 1 whole squab, cleaned and deboned
- 6 slices of bacon, chopped
- 1 cup of shredded cheddar cheese
- 1/2 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of dried sage
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside.
3. In the same skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Add the heavy cream and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
5. Add the shredded cheddar cheese, salt, black pepper, dried thyme, dried rosemary, and dried sage. Stir until the cheese is melted and the mixture is smooth.
6. Remove from the heat and set aside.
7. Roll out the pie crust on a floured surface. Transfer to a 9-inch pie dish.
8. Place the deboned squab in the pie crust.
9. Pour the cheese sauce over the squab.
10. Sprinkle the chopped bacon on top.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 19g
Protein: 20g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Cheddar cheese can be substituted with any type of cheese.
- Heavy cream can be substituted with milk or half-and-half.
- Bacon can be substituted with ham or prosciutto.
- Pie crust can be substituted with puff pastry or phyllo dough.
Variations:
- Add vegetables such as spinach or mushrooms to the filling.
- Use different herbs and spices to flavor the cheese sauce.
- Add a layer of mashed potatoes or sweet potatoes to the pie crust before adding the filling.
Tips and tricks:
- Make sure the squab is fully deboned before placing it in the pie crust.
- Use a pastry brush to brush the edges of the pie crust with egg wash for a golden brown crust.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs such as thyme or rosemary.
Garnishes:
- Fresh herbs such as thyme or rosemary.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed sweet potatoes
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thin, add more flour to the cheese sauce.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure the squab is fully cooked before serving.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Squab is a type of pigeon that has been consumed for centuries. It was a popular food among the ancient Egyptians and Romans.
Flavor profiles:
- The squab is rich and gamey, while the cheese sauce is creamy and savory. The bacon adds a smoky and salty flavor to the dish.
Serving suggestions:
- Serve the pie as a main course for dinner or lunch.
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