Yeast-risen pancakes with quail egg & asparagus

There are a couple of girlie Hollywood movies adopted from British books that I found very cute, like Bridget Jone's Diary (from the novel of the same name) and The Wedding Date (from "Asking for Trouble" by Elizabeth Young). I'm thinking, will the popular "Shopaholic" series (by Sophie Kinsella) have a chance to hit the silver screen as well? Before it happens, I've already seen an irresistible impulse hitting me, this time wasn't about handbags or fancy place mats, but quail egg. I was at a supermarket's check-out, holding a box of quail eggs (2 dozens). While I was wondering if that was too much, a trendy and young lady came after me, awaiting to pay her 3 boxes of quail eggs (72 nos!!!). I checked her over from head to toe ... you know I'm nosy, she didn't look like having an army to feed. Mmm... maybe she want to make a mosaic artwork or something - dotting these little cuties onto a hot mountain of coarse salt ... well, I don't make this part up, such a "mosaic" was used to be seen at food vendors back to my home country. Maybe, I should make one mosaic center-piece too... a dinner party could always be arranged later. Or maybe, I could also look that trendy and young if I was holding 72 quail eggs? Or maybe... why I needed a reason for? Quail eggs are just cheap and delicious! Finally, the cashier ringed up two euros times 3...

Now you know why I had so many "odds and bites" that needed to get rid of before my trip last week. But no regret, they are delicious! And they remind me a lot about my childhood. Our ma-ma used to make (hard-boiled) them as often as moms these days making pop-corn.

I particularly like to talk about the pancake. The leavening agent is yeast instead of the popular baking powder, so it will yield bread-alike aroma and texture. Just like bread, these pancakes can go savory, or sweet, or plain. I like mine savory ... and complex; therefore my batter consists of whole grain flour and poppy seeds. After the cakes are made, topped with sour cream and chives, dotted with hard-boiled quail egg and blanched asparagus. It is a nutritional and nostalgic meal to me.

Recipe of yeast-rise pancakes with quail egg& asparagus (yield 4 servings)

*styling idea and recipe courtesy Sale & Pepe maggio 2006*

• 100g plain flour
• 100g whole grained flour
• 1 - 2 tablespoon(s) poppy seeds
• 50 g butter
• 2 (chicken) eggs
• 3 g dry yeast
• 20 g sugar
• 3 dl whole milk (I used American measuring cup... 1 + 1/4 cups)
• 2 stalks of asparagus
• 6 - 8 quail eggs
• spoonfuls of sour cream
• some chives, finely chopped
• salt and pepper

How-to:

To make the pancakes:

• In a small pot, slowly warm up the milk and butter. Until the butter all melts, turn off the heat and wait until the liquid be lukewarm. Dissolve the yeast in the liquid for 5 minutes. Then whisk in the (chicken) eggs.
• Well-combine the yeast mixture with the two flours, poppy seeds and sugar. Cover, ferment the mixture in room temperature for an hour. After that, deflate it and stir again, now you are ready to make the pancake. The procedure is the same as ordinary pancake's: pre-heat a non-stick skillet, brush a bit of oil/butter, pour spoonfuls of batter in, cook both sides until golden brown. Cover the cooked cakes with a tea towel while you proceeding the rest of batter and the following steps.

To cook the eggs - place the eggs in a small pot, fill up with water. Once the water boils, turn the heat off and let the eggs sit for 3 minutes. Drain, then rinse with cold water, peel the shell and halve the eggs.

To blanche the asparagus - bring a pot of water to boil, add a pinch of salt and a bit of oil, place the asparagus in for a couple minutes. Drain, until it cools to touch, slice.

To assemble: stake up three pancakes, drop a big spoonful of sour cream on top, sprinkle some chopped chives, dot a halved egg, stick some slices of asparagus around. Salt and pepper to taste.

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