Entries from April 2015

The Cook’s Atelier || Roasted Quail with a White Wine Jus

April 30, 2015


Hello, Blissful readers! We hope you all are enjoying spring.

We want to share with you this week one of our recipes for Pan Roasted Quail. Quail is the ultimate, versatile little bird.  It cooks quickly and looks very pretty on the plate.  Here at The Cook’s Atelier, we cook quail all year long.  In the autumn and winter months, it is great with pan-seared mushrooms and breadcrumbs.  In the summertime, we pair it with a vibrant salsa verde.  As a nod to spring, this version is light and elegant with springtime baby market vegetables.  We roasted the potatoes, little tomatoes and the baby leeks separately.  For the asparagus and fava beans, our preferred method is to barely blanch them and finish them with a little brown butter. The finishing touch is the pan sauce made with white wine.  We hope you enjoy.

Roasted Quail with a White Wine Jus

Serves 6

6 whole quail

Sea salt

Freshly ground black pepper

A sprig or two of fresh rosemary, sage, thyme or marjoram

6 cloves of garlic, smashed

2 tablespoons unsalted butter, softened

Extra-virgin olive oil


For the jus

1 shallot, chopped

1 sprig of thyme

1 bay leaf

1 cup dry white wine

A knob of unsalted butter


Preheat the oven to 350 degrees F.

Cut off the feet at the knee joint and the head at the base of the neck. Rinse and thoroughly dry the bird. Season the inside of the quail with salt and pepper and stuff the cavity with herbs and a clove or two of garlic. Use your fingers to rub the softened butter all over the quail and season with salt and pepper.

In a large ovenproof skillet, drizzle some extra-virgin olive oil, just enough to coat the pan. Preheat the pan over medium high heat. Place the quail in the pan and sear on all sides for a nice, crispy skin. Slide the skillet in the oven and roast the quail until done, approximately 20 to 25 minutes.

To make the jus:

Remove the quail from the pan and set it on a warm cutting board to rest. Add the shallot, thyme and bay leaf to the pan and cook until the shallot is translucent, but not brown. Add the wine and deglaze the pan, scraping up all the little bits of browned quail. Strain the jus and continue to reduce until slightly thickened. Off the heat, add a knob of butter and swirl the pan to incorporate the butter in the jus.


Mother’s Day is just around the corner. As many of you may already know, Mother’s Day is a big deal around here. In celebration of that very special day, we are announcing another Contest/Giveaway at The Cook’s Atelier on our Instagram feed. To enter the contest, be sure to go to Instagram, follow us @thecooksatelier, locate the mortar and pestle contest photo, then tag a friend in the comments section to share the contest and help spread the love! Our Mother’s Day Contest/Giveaway ends Monday, May 4, 2015 and we’ll be announcing the winner on Instagram. The winner will receive this beautiful marble mortar and pestle crafted in Italy. Bonne chance!

Looking forward to seeing you all next time!

terracotta and brick

April 30, 2015


simply loving rodebjer’s take on terra-cotta and brick…

brick1 terracotta2 terracotta5 PicMonkey Collage B&T

i find i am becoming more and more drawn to earthy shades as of late…around me and apparently on me as well.

xo mrs. french

Sara Landstedt Photography

April 28, 2015


often times i happen upon portfolios that i would be happy to live in. such is the case with swedish photographer sara landstedt.

this is a case where it truly is all about the light…capturing it in just the right way is truly an artistic gift…

3f50279e84ec11f5815388d6c8e8e6b2 4e7a9fea547c736c4dddb3540169339d 2fea89ec1bb097717bad36dc901ce743 4c73f565520661c4a006eb1a3c5a5019 6a7f6ba9be8fe3e31acdfe1c5f3631be 8b6c7e134909dd8103fabd6fa4c1f4fb

truly no surprise at all that i found sara through niki…she seems to be an expert on light as well.

xo mrs. french

Design by Ana Degenaar + Development by Brandi Bernoskie