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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Roast Squabs with Porcini and Country Bread Salad

serves
prep time: 10
cook time: 46

ingredients

  • 12 garlic cloves, peeled
  • 1 tablespoon fine sea salt
  • 1 (10 inch) round or oval sourdough loaf (1 1/2 pounds), crust discarded
  • 9 fresh porcini (cè,pes, 3/4 pound), trimmed
  • 3 (1 pound) squabs
  • 3 large sprigs fresh thyme
  • 3 tablespoons garlic confit puré,e
  • 1/3 cup strained duck fat (from garlic confit puré,e)
  • 1/3 cup loosely packed fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice, or to taste
  • Special equipment: kitchen string

directions

Preheat oven to 450 degrees.

Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.

Cut bread into 0.25 inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.

Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.

Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.

Heat 2 tablespoons duck fat in a well-seasoned 10 inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.

Add 1 1/2 more tablespoons duck fat to skillet and sauté, porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 4 1/2 teaspoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.

Put a 13- by 9 inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155 degrees for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 7 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.

Toss bread salad with parsley and lemon juice and serve with squabs.

Cooks' notes:

Squabs may be stuffed and tied 1 day ahead and chilled, covered. Pat dry just before browning.

Bread may be toasted 2 days ahead, cooled completely, and kept in an airtight container at room temperature.