Home > Magazine Archives > Sept. 30, 2007 Issue > Features
How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab
Issue: September 30, 2007
Note: Recipe courtesy of Charlie Trotter Whole-Roasted Squab With Shiitake Mushrooms and Buckwheat Noodles 1 1/2 tablespoons ground cumin 2 1/2 tablespoons fresh ginger, peeled and finely chopped 4 squabs, trimmed and trussed Kosher salt and freshly ground black pepper 5 tablespoons sesame oil 8 ounces buckwheat noodles 2 tablespoons soy sauce 1/2 cup dried hijiki (seaweed), soaked in cold water overnight 1 tablespoon unsalted butter 4 ounces shiitake mushrooms, thinly sliced 1 shallot, finely chopped 1 cup chicken stock Micro greens, for garnish 1.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
