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.
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