We are squarely in the middle of winter. The holidays feel long gone but spring is not even remotely around the corner yet, and from now until the end of March there are so many root vegetables to eat and get tired of eating. In the name of mixing things up in the bleakest time of the year, I’m working on cooking more meat – roasting and braising. It’s not as though I don’t eat meat (I would say I prepare it once a week but eat it maybe every other day), but when I do it’s not usually the centerpiece of the dish – more like just another ingredient. So in the name of a challenge, I decided that instead of starting out with the goal of perfecting a roast chicken like a normal, reasonable person, I’d make stuffed quail.
