Quail with Rice (Cailles au Riz).
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- เผยแพร่เมื่อ 21 ก.ย. 2021
- The elegant Quail with Rice is a tremendously simple and relatively rapid preparation. The quail are coloured and then added to the rice half way through its cooking. This version comes from the Bible of French bourgeois cookery, La Bonne Cuisine de Mme. E. Saint-Ange from 1927.
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Love this new series. The recipes and the videos are both beautifully made. I’m still shocked this channel doesn’t have more subscribers: it certainly deserves them
Thank you for your encouraging words Sean. We'll get there one day!
I love these old school recipes. I can get Quail from my butcher....
As usual, thanks for watching and for your kind comment.
Looks fabulous!
Looks so delicious!
Delighted to watch your videos! Old-school at its finest!
Old-School! Yay!
You are really into the volaille atm, aren´t you Pete? Another lovely one. Btw. sent you the pidgon pics to your facebook page in messanger.
Neat!🔥🔥🔥🔥🔥
Perfect recipe for a Valentine's day
love the classic casio watch, and the food of course!
Casio!
Confession.... The rice in the video was overcooked - you can see that it is fluffy. (Too much faffing about with cameras to cook correctly!) Make sure your rice remains "al dente".
I noticed, but a lovely recipe nontheless . I can't wait to try it, thankyou.
Quail with rice sounds so humble but this beauty is any but, not heard of this one before. i've got a couple of poussin in the freezer I think I'll try this technique with those, my lady should be very happy.
I’m really enjoying the classic recipes, still love the peasant food more though
Pete, for some reason when two of the largest poultry producers in Brazil merged they eliminated quail from their portfolio of products. In Brazil, quail eggs are as common as chicken eggs and are quite common as an appetizer in restaurants (they say that they are aphrodisiacs??). It appears that the production costs of plucking, cleaning, prepping and packaging the little birds outweighs the reasonable selling price. I have found only one seller of frozen quail in country but that is life. I love quail.
Greg, have you got a link to your restaurant or anything? I appreciate someone from the métier sharing with us!
Makes sense what you say about quail production... I can't believe they are still a dime a dozen over here.
Mon cher ami Pierre! Oui je parle français aussi. I am an American but I have lived in Mexico, France, The Netherlands (10 years), several places in Africa, Saudi and of course Brazil where I retired. When I was in college I was a sous chef to a Spanish chef who trained at Le Cordon bleu. I have always played in the kitchen and watch hours of chef and cooking videos each day ( the joys of retirement). I do not have a restaurant. amitées
Thank you for the quail recipe. I cannot wait to execute this one. Stellar job as always chef! It looks delicious!
Cheers! Love to know how you get on. I hope you don't overdo the rice like I did!
I shall try, either way you did a great job! Me and my wife thoroughly enjoy your presentations, Thanks again. Cheers!
Hi Pete, I was talking a couple of days ago about cooking channels on YT that I like and I remembered your brilliant videos. So it's been a while since I checked in and I'm glad I did.
Any way hope you are well and planning new cooking tutorials
Thanks for checking in Matt. I've just been over to your website and read your story. I wish you every success for your channel - I loved the latest ham recipe - made me nostalgic for home! I grew up in Warminster - not far from you.
@@Petespans thanks for that Pete
So happy you are covering Classic French dishes! Mouthwatering :-)
It's where my journey started and heart belongs (sshh, don't tell the Spanish!)
@@Petespans haha, it'll be our secret
@@artfulcookingwithdawn9000 ssshhhh!
This was one of those “I could murder a gin and tonic” days but this video brought some much needed civility into it! The dish looks wonderful and quite right you were to include the sauce. The wine labels were brilliant…couldn’t help but laugh out loud when seeing them! 🥂
Kimberly, you brought a smile to my face too!
Yet another great video demonstration. It seems a long time since I’ve had this particular dish, but if I can get some good quality Cailles, it won’t be long before I’m following your recipe. By the way I managed to get some good quality Sole today at a reasonable price, and I thought Pete’s Pans, but I don’t think you have covered sole dishes yet, so may I make plea for a classic sole dish.
Hey Andrew. What a great idea. The queen of fish, (or was it king?) I did one years ago but one of my first attempts at video.... Have a look if you like but it needs redoing. Watch this space...
Thanks for your prompt reply, I’ll have a look. I love the Schubert by the way.
What temperature should the oven be?
Do you have to wash the rice?
You're quite right - better to do so. There's sometimes a kind of starchy dust on the rice which is best removed.
@@Petespans I often do that.
Mr. Hanley, do you know how bloody good this video is? I just watched it I don’t know how many times and I am more blown away each time. I have been looking at your stuff through a different lens lately and I know that this was no mean feat to have pulled this off under the conditions you were working under. You filmed it in such a way that when I first saw it I didn’t realize this was filmed outside in the dark, right? This wasn’t in a regular kitchen. I realized I was hearing crickets when you were cutting the pork belly! This was marvelous and I ain’t just saying that…you’re getting the business end of me on this one. Ummm…and why aren’t you using the case of wine with your channel information on the labels at the end of all of your newer videos to encourage people to subscribe? I said that it was brilliant the first time around and I meant it…I laughed when I saw it, but I wasn’t laughing thinking “village idiot”, I laughed because it was BRILLIANT and I really liked that you thought of it! USE IT! I should probably mind my own business but I can’t help it, I know a good thing when I see it. That’s what caught my eye in the first place. 👍
Wow. I will reply once I watch that video again...
Kimberly, firstly it is great to have your support. Sometimes I don't see all of your comments...
It means a lot to have someone really taking an interest. Your comments really inspire me. I'm just scared of producing something that is below your expectations!
Yes, these are outside. I want to do more but it's freezing and blowing a gale for the last week :)
I will use that case in all my videos from now on.... I forgot about it entirely.
I would love to get more views and subscribers, but in the meantime, I'm so encouraged by your support.
How interesting that you worked in wine! I would like to film in wine festivals in villages around France and Spain. ... So many dreams, so little time.
Are you in NYC? I went to Juilliard for 4 years so know the upper west side quite well.
Un saludo.
@@Petespans Peter, you keep on producing whatever is in your heart and mind to produce and you won’t be letting me down! Promise! I will be honest with you, I really don’t know how I came across your channel, but I am very glad that I did. I have had many years in the wine industry (which thanks to Covid has been a challenging thing recently for not only myself but many food and wine professionals in the city), but I started out in the food end of the business and I have done a LOT of things in both areas over the years. Recently, New York has been feeling like a culinary dessert to me…maybe I have just become jaded! There was something about your videos when I first discovered them that really caught my attention, and trust me that’s saying a lot because I take in a lot of what is out there and just through osmosis here in the city I pick up a lot. I confess that when I first started watching it was just really good eye candy as they are so beautiful, but very refreshing and I liked your style (not an egomaniac and who doesn’t love an English accent), and the recipes tugged at my heart. This may seem a little silly to say to you, but your videos have been awakening a side of me that I was losing touch with and is so important to me. I can’t help myself, when I watch them now I look at them from a more professional lens and yes, I do praise you a lot, but I do have a little mental list of a few thing…
Yes, I am here in Manhattan, not far from your old stomping grounds…I am in Hell’s Kitchen (ironically) closer to the theatre district. I have been in NYC since a few days after 9/11. I am very curious, what did you study at Juilliard? I am very impressed! I love the opera, classical music and ballet.
I’ve taken the trouble to go back to some of your videos posted over the last five years (all very good - informative , entertaining, and inspirational), and I note that you sometimes refer to the complete written recipe being available at petespans.com, but it doesn’t appear to be available; am I doing something wrong? It would be good to see the written recipe.
Sorry Andrew - I am working on the new website, I hope to have it up soon. Right now there is nothing.
Lucky for the English France is close ….