I stole the marinade in this recipe from my husband. That strange combination of ingredients—toasted bay leaves, coriander, white pepper, honey, and sherry—lends an exotic and aromatic quality to the squab. Farro, Kabocha squash, and cavolo nero are three of my favorite things on earth, so in this dish, I just give in, sautéing them all together into a slightly labor-intensive but super-delicious “stir-fry.” I could eat it for lunch (or dinner!) every day. Embellished with a jewellike pomegranate salsa, this dish is a foray into the Near East.

　　

Ingredients

6 bay leaves

　　3 tablespoons coriander seeds

　　1/2 teaspoon white peppercorns

　　1/3 cup honey

　　1/3 cup sherry

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon thyme leaves

　　6 squab, broken down into breasts and whole legs

　　Farro with Kabocha squash and cavolo nero (recipe follows)

　　Pomegranate salsa (recipe follows)

　　Kosher salt and freshly ground black pepper

　　

Farro with Kabocha Squash and Cavolo Nero

2 1/2 cups 1/2-inch-diced Kabocha squash

　　3/4 cup extra-virgin olive oil

　　1 tablespoon plus 2 teaspoons thyme leaves

　　1 pound cavolo nero, cleaned, center ribs removed

　　1/2 sprig rosemary

　　2 chiles de árbol, crumbled

　　1 cup sliced onion; plus 1/2 onion, cut into 3 wedges, root end attached

　　2 cloves garlic, thinly sliced

　　1 small carrot, peeled, cut into 3 pieces

　　1 stalk celery, cut into 3 pieces

　　1 bay leaf

　　1 1/4 cups farro (spelt)

　　1/4 cup sherry

　　2 tablespoons unsalted butter

　　3/4 cup 1/4-inch-sliced shallots

　　Kosher salt and freshly ground black pepper

　　

Pomegranate Salsa

3 tablespoons finely diced shallots

　　1 teaspoon lemon juice

　　1 tablespoon pomegranate molasses

　　1/4 cup extra-virgin olive oil

　　1/2 cup pomegranate seeds

　　1 tablespoon sliced flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　

Step 1

Toast the bay leaves a minute or so in a small pan over medium heat, until they release their aroma. Repeat with the coriander seeds.

　　

Step 2

Using a mortar and pestle, crush the coriander and white pepper coarsely. Crumble the bay leaves with your hands.

　　

Step 3

Transfer the spices to a medium bowl, and add the honey, sherry, olive oil, and thyme. Toss the squab breasts and legs in the marinade to coat well. Cover, and refrigerate at least 4 hours, preferably overnight.

　　

Step 4

Light the grill 30 to 40 minutes before you’re ready to cook, and remove the squab from the refrigerator to allow it to come to room temperature. Take the squab out of the marinade, and pat the legs and breasts lightly with paper towels.

　　

Step 5

When the coals are broken down, red, and glowing, season the squab on both sides with salt and pepper. Place the legs, skin side down, on the grill. (They will take a little longer than the breasts to cook.) After a few minutes, place the breasts on the grill, skin side down, and cook the legs and breasts about 5 minutes more, rotating them once or twice, until the skin is crisp. (If the flames flare up, move the squab so they don’t get charred. The skin should render and crisp up, but not be blackened or burned.) Turn the squab over and move them to a cooler part of the grill. Cook about 3 more minutes, until the legs are just cooked through and the breasts are medium-rare.

　　

Step 6

Arrange the farro with Kabocha squash and cavolo nero on a large warm platter. Place the squab on top, and spoon over the pomegranate salsa.

　　

Farro with Kabocha Squash and Cavolo Nero

Step 7

Preheat the oven to 425°F.

　　

Step 8

Bring a large pot of heavily salted water to a boil over high heat.

　　

Step 9

Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper. Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until it’s tender.

　　

Step 10

Blanch the cavolo nero in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out the excess water with your hands.

　　

Step 11

Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles. Let them sizzle in the oil about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper. Cook 2 minutes and stir in the sliced garlic. Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.

　　

Step 12

Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Turn off the heat, and set the pot aside. When the ingredients have cooled, remove the rosemary and chile.

　　

Step 13

While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes. Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf. Cook the vegetables about 5 minutes, until they’re golden brown and softened.

　　

Step 14

Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil. Add the sherry and 6 cups water. Bring to a boil over high heat. Turn down the heat to low, and simmer the farro about 30 minutes, until it’s tender. Drain the farro, and spread it out on a baking sheet to cool. Discard the vegetables.

　　

Step 15

Heat a large sauté pan over high heat for 2 minutes. Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt. Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes. Add the farro, and sauté, stirring continuously, for another 3 to 4 minutes, until it’s slightly crispy. Add the squash and greens, and stir well to combine. Taste for seasoning. Serve immediately, or keep warm in the oven.

　　

Pomegranate Salsa

Step 16

Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.

　　

Step 17

Whisk in the pomegranate molasses and then the olive oil. Stir in the pomegranate seeds and the parsley. Taste for balance and seasoning.

　　

Note

Step 18

Ask your butcher to break down the birds into quarters: breasts with wing tip attached, and whole legs (legs and thighs attached). Or, if you know how to butcher a chicken, this is simply a miniature version of that process.

　　

Step 19

Marinate the squab overnight.

　　

Step 20

To save time, you can make all the elements for the farro with Kabocha squash and cavolo nero the day before. Right before you grill the squab, “stir-fry” the farro and vegetables together, and keep them warm in the oven. You can make the omegranate salsa an hour or so before serving.

　　Cooks' Note

　　Ask your butcher to break down the birds into quarters: breasts with wing tip attached, and whole legs (legs and thighs attached). Or, if you know how to butcher a chicken, this is simply a miniature version of that process.<br/>Marinate the squab overnight.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)