About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing | Main | Roast Duck »

Pan-Roasted Squab Pigeons

I thought Chris liked squab. I thought I liked squab. I definitely thought, at the very least, we'd eaten squab before, so when Deborah was looking to escape cooking and eating it realized she'd be too busy to cook and eat it, I volunteered.

I may be wrong though. We may never have eaten squab before. That might have been some other small, plump, bird.

I say that because Chris didn't like the squab, and I thought it okay. The squab, not the recipe, mind you. And honestly, I'm not sure, having no real basis comparison, that we had "good" squab. Though we did buy the squab from D'Artagnan Gourmet Foods and I do trust their products. I found the squab gamier than I expected (this did not "taste like chicken"). Chris described the flavor as almost liver-like and I think I may have to agree with him there. Of course, that liver flavor could have been imparted by the liver stuffed into the cavity of the squab (along with sage and pancetta). Now I'm a fan of the familial chopped liver, so again, a liver-flavored bird didn't bother me, but it bothered him.

All that said, the recipe was easy peasy and if you like squab, I would definitely give it a go.

So let's talk about the recipe for a moment.

The hardest part, and it wasn't too hard, was finding the squab. As I said, I ordered it from D'Artangan, and gave them the date I needed it to arrive, and it arrived right on time, fresh and packed with 1/2 dozen reusable ice packs. It also came with livers, so I didn't need to purchase any extra chicken livers as Marcella suggests (phew). I only ordered two though because I didn't think four would fit in my pan (Marcella tells you to fit them in a pan without overlapping), though they were much smaller than expected, so I definitely think three would have fit fine.

Pan Roasted Squab
Squab versus tape measure (with a lime too to grasp the size)

We had plenty of fresh sage from the garden, and pancetta in the freezer, so other than the squab, I had everything I needed right on hand.

From start to finish, the process took maybe 90 minutes, 30 minutes of prep and browning (if that), and 60 minutes for stove top roasting. I liked the process, and may try it again but next time with a different small, plump bird.

Pan Roasted Squab
Browned Bird

Oh, and Marcella, yes, yet again we had acorn squash with the squab. I know, not traditional but I got a bunch of squash from my CSA, and need to use it up. This time though, I tossed in some of the left over pancetta, in a small dice, and it was fabulous!

Pan Roasted Squab
Finished product (with squash)

Comments (2)

Thank you for doing this for me Kim. You saved my sanity this week. I didn't know how I was going to accomplish a dish and get ready for a trip to the Chicago marathon. You, however -- let's just say Wonderwoman has nothing on you.
I do plan to try squab sometime soon, however. Not just with the pressure of reporting on it.

Marcella Hazan:

I understand about the reaction to the taste of game. I am not a fan of most game, I don't care for boar, venison, and I have mentioned elsewhere that I don't like grouse, which my contrarian husband enjoys. Squab's gamy flavor is of a different sort, deep, rich, with no pungent edges. I also like quail. After life in a country where I could get fresh squab anytime I wanted it, I had forgotten about D'Artagnan, thank you for reminding me. You have done a most commendable job of this. I am puzzled by the pancetta in the freezer. Why do you do that, it's not good for it. Do you freeze it already sliced? I buy a huge whole pancetta from Paul Bertolli and it keeps perfectly in the fridge for months. It may even keep for a year, but it has never lasted that long. I hope you don't freeze parmesan or olive oil. I have no objection to squash, I love the zucca barucca we serve in Italy. It's the maple syrup, sweet stuff with meat, like cranberry sauce with turkey, I can't swallow it.

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This page contains a single entry from the blog posted on October 5, 2010 6:00 AM.

The previous post in this blog was Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing.

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