808. BACON and BARLEY RISOTTO with SQUAB and CURRY-APPLE FOAM

a.k.a Squab Through a Window

yields 2 servings


Barley Risotto:
½ teaspoon shallots, finely diced
10 roasted pearl onions, peeled
1/2 teaspoon garlic, chopped
1 ounce smoked bacon, finely chopped
4 ounces barley, cooked al dente
4 ounces chicken stock
1 ounce heavy cream
1 teaspoon unsalted butter
2 sprigs thyme, picked
salt and pepper
2 squab breasts

Curry-Apple Foam:
1 teaspoon curry powder
1 cup unfiltered apple cider
½ shallot, finely diced
2 tablespoons tapioca starch


For the Barley: Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.

For the Curry-Apple Foam: Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.

To Assemble: Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.


courtesy of: Chef David Gilbert, Luqa Restaurant, 1217 Main Street, Dallas, Texas 75202, 214-760-9000