With the help of my friend Michael I spent the better part of two days cooking.
Quail eggs are so perfectly small and beautiful. My first trip to Spain they were once served to me as a bar snack with Aioli, ever since then I’ve loved them.
Last night I served them pickled with Beet juice, cider vinegar, sweet spices, sugar and salt. They turned out great (thanks Michael!) and were a wonderful foil for the Asparagus along with Pickled Beets.
Below the menu which is missing one surprise item which I wasn’t sure I’d have the energy to make but rallied and made: Buckwheat and Cocoa Nib Madeleines made a la minute and served warm out of the oven. Tomorrow the Strawberry Tart recipe!