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.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash