For this week’s dinner, my brother asked for quail (which he remembered eating four years ago at a friend’s house). The recipe I used was not the same, but it was similar. I made quail from Suzanne Goin’s Sunday Suppers at Lucques cookbook, page 257, so I knew it was going to be good. Quails are small, which means the recommended amount is two or three per person.

The ricotta pudding did not turn out so well. It didn’t set properly, so it didn’t have the right texture. This may be due to water getting into the pudding mixture when it was transported to the oven. The pudding cooks in a baking dish that is placed in a water bath. It might have been that the oven temperature was off. But we haven’t had problems with our oven before, so I think it was more likely the water. In any case, it tasted good but the consistency was a little off.