Ingredients with Measurements:
- 2 squabs, cleaned and deboned
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 2 apples, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until caramelized, about 15 minutes.
3. Add the apples to the skillet and cook for an additional 5 minutes.
4. Season the squab with salt, pepper, thyme, rosemary, and sage.
5. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the squab and cook until browned on both sides, about 5 minutes per side.
6. Add the chicken broth to the skillet with the squab and bring to a simmer. Cook for an additional 5 minutes.
7. In a small saucepan, heat the heavy cream over medium heat until it begins to thicken.
8. Roll out the pie crust and place it in the pie dish.
9. Layer the caramelized onions and apples on top of the pie crust.
10. Place the squab on top of the onions and apples.
11. Pour the chicken broth over the squab.
12. Pour the thickened heavy cream over the top of the squab.
13. Cover the pie with another layer of pie crust, crimping the edges to seal.
14. Cut a few slits in the top of the pie crust to allow steam to escape.
15. Bake for 45-50 minutes, or until the crust is golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 550mg
Sugar: 10g
Substitutions for ingredients:
- Squab can be substituted with chicken or turkey.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped bacon to the onions and apples for a smoky flavor.
- Use different herbs to season the squab, such as oregano or basil.
- Add chopped walnuts or pecans to the filling for a crunchy texture.
Tips and tricks:
- Make sure to debone the squab properly to avoid any small bones in the pie.
- Use a sharp knife to slice the onions and apples thinly.
- Brush the top of the pie crust with an egg wash for a shiny finish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side of roasted vegetables.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Roasted Brussels sprouts or sweet potatoes.
Troubleshooting advice:
If the crust is browning too quickly, cover it with foil to prevent burning.
Food safety advice:
Make sure to cook the squab to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Squab has been a delicacy since ancient times, and was often served at feasts and banquets.
Flavor profiles:
The caramelized onions and apples add sweetness to the savory squab, while the herbs and cream add depth of flavor.
Serving suggestions:
Serve the pie as a main course for a special occasion or holiday meal.
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Taste: Savory, Sweet, Tangy, Rich, Caramelized