Squab With Mushrooms And Pears Food

MUSHROOM PEAR MELTS

Mushroom Pear Melts image

I really like mushrooms with cheese. Add pears, broil away and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. -Marla Hyatt, St. Paul, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
4 cups sliced fresh shiitake or baby portobello mushrooms (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices whole wheat bread, toasted
2 large ripe Bosc pears, thinly sliced
8 slices provolone cheese

Steps:

Preheat broiler. In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Stir in salt and pepper., Place toast slices on a rack of a broiler pan. Top with mushrooms; layer with pears and cheese. Broil 3-4 in. from heat until cheese is lightly browned, 2-3 minutes.

Nutrition Facts : Calories 421 calories, Fat 20g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 883mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 9g fiber), Protein 19g protein.

SQUAB WITH PEARS

Squab With Pears image

Provided by Barbara Kafka

Categories dinner, roasts, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup chicken stock, homemade or canned
1/4 cup dry red wine
2 tablespoons red wine vinegar
3 firm, ripe Bosc pears (about 1 1/2 pounds), peeled, halved and cored
3/4 cup bulgur
4 medium squabs (about 11 ounces each), wingtips removed
2 tablespoons pear brandy
Kosher salt to taste
Freshly ground black pepper to taste
1 tablespoon unsalted butter
1/2 teaspoon ground cardamom
2 to 3 scallions, thinly sliced on the diagonal (1/2 cup)

Steps:

Place a rack in middle of oven, and heat to 500 degrees. In a saucepan just large enough to hold pears in one layer, bring chicken stock, red wine and red wine vinegar to a boil. Add pears in one layer, and simmer, covered, for 10 minutes, turning occasionally, until cooked through. Take 2 pear halves, and cut into chunks. Keep remaining pears covered to keep warm. In a blender, puree chunks with poaching liquid.
Bring 1 3/4 cups of water to a boil. Add bulgur, and return to the boil. Reduce heat to simmer, cover pan, and cook 15 minutes.
While bulgur is cooking and pears are poaching, rub each squab with pear brandy, and sprinkle with salt and pepper. Place squabs in a roasting pan, and roast for 16 to 17 minutes, or until juices run clear.
Drain any remaining water from bulgur, fluff with fork, stir in butter, and allow it to melt. Season with salt and pepper to taste.
When squabs are roasted, remove to a platter. If pears have cooled, reheat in microwave for 2 minutes. Place roasting pan on stove over medium heat. Pour in 1/3 cup water, and boil, scraping up any browned bits on bottom of pan with a wooden spoon. Stir in pear puree and cardamom, and bring to a boil. Season with salt and pepper, and stir in scallions. Spoon some sauce over birds and bulgur, and pass the rest.

Nutrition Facts : @context http, Calories 971, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 9 grams, Protein 49 grams, SaturatedFat 22 grams, Sodium 1358 milligrams, Sugar 17 grams, TransFat 0 grams

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