Wild Forage September Dinner Menu And Recipes

Last week, I held my first Wild Forage monthly dinner party.  I shared with you the dishes I was going to prepare and promised the recipes.  The following is a copy of the menu and the recipes for each of the meals.    The dinner and the menu items turned out great and I recommend that you try some of these recipes in your own kitchen soon.

Endive and Walnut Salad – From Saveur Magazine


1 tsp. Dijon mustard

2 tbsp. sherry vinegar

6 tbsp. extra virgin olive oil

1 large shallot, peeled and cut into paper-thin rounds

1 clove garlic, peeled and minced

Sea salt and freshly ground black pepper


4 large Belgian endives

6 oz. Comte cheese, cut into small cubes

1 cup wanults, finely chopped


1.  Make the vinaigrette: In a large bowl salad bowl, whisk together the mustard and the vinegar.  Add the olive oil in a fine stream, whisking constantly until the mixture is emulsified.  Add the shallot and the garlic, whisk, and then season to taste with salt and a generous amount of black pepper.

2.  Make the salad: Cut the endive into thin crosswise slices.  Add the endive, cheese, and walnuts to the vinaigrette and toss thoroughly.  Season to taste and serve.

Wild Mushroom Ravioli with a Red Pepper Cream Sauce

I bought my wild mushroom raviolis at the store.


Wild mushroom ravioli

2 red bell peppers

2 tablespoons minced garlic

1 tablespoon dried basil

1/2 cup green onions chopped

3 tablespoons olive oil

2 cups heavy cream

1 cup grated Parmesan cheese

1/2 cup fresh parsley chopped

4 tablespoons butter

1/4 cup white wine

Salt and pepper to taste

1 cup fresh tomatoes diced for garnish


Pre-heat broiler. Lightly coat the red peppers with vegetable oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.

Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.

Cook Ravioli as directed.

In a skillet, cook and stir the garlic, basil, green onions and red peppers in 3 tablespoons olive oil over medium-low heat. Cook for 10 minutes, so that the flavors mix.

Stir in the cream and heat. Puree with an immersion blender to desired consistency.  Add the butter, and stir until melted. Simmer for 2 minutes. Add the wine & stir. Add the parmesan, and stir until melted. Add the parsley. Season with salt and pepper to taste. Simmer for 5 minutes.

Tip in the Ravioli & mix.

Garnish with fresh Tomatoes, parsley & parmesan

Roasted Winter Vegetables with Cannellini Beans – From Martha Stewart


1 large leek, sliced

5 garlic cloves, peeled

1/2 small rutabaga, peeled and chopped

2 parsnips, peeled and chopped

2 carrots, peeled and chopped

1 sweet potato, peeled and chopped

8 brussels sprouts, trimmed and halved

3 tablespoons olive oil, plus more for drizzling

1 tablespoon plus 1 teaspoon balsamic vinegar

Coarse salt and pepper

1 1/2 cups cooked and drained cannellini beans




Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.


Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.


Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

Roasted California Quail with a Balsamic Vinegar Reduction – From Simply Recipes


4 whole quail

1 Tbsp olive oil


1 celery stick

1/2 cup chicken stock

1/2 cup inexpensive balsamic vinegar


1 If you are working with frozen quail, either defrost overnight in the refrigerator, or place the package in a large bowl and cover with a couple inches of room temperature water for 20 minutes.

2 Pre-heat the oven to 450-500°F. Truss the quail with kitchen string. Cut off a length of string about 18 inches long. Cross the middle of the string over the quail’s legs and bring the string around to the front of the bird, making sure it holds the wings close to the bird’s flanks. Tie the string tightly around the neck.  Allow the quail to come to room temperature for at least 20 minutes.

 3 Pat the quail dry with paper towels. Coat the quail with the olive oil and salt well. When the oven is hot, arrange the quail, breast side up, in a small roasting pan. Use pieces of the celery stick to keep the birds upright while they roast. Cook for 10-12 minutes. Remove the birds from the pan and set aside on a plate to rest for 10 minutes, loosely tented with foil.

4 As the quail are resting, make the sauce by putting the roasting pan on a burner set to medium heat. Discard the celery sticks. Add the chicken stock and deglaze the pan by scraping all the browned bits off the bottom. Bring this to a simmer and pour into a small pot or sauté pan. Add the balsamic vinegar, increase the heat to high and boil down to a syrup. Halfway through the boil, pour any accumulated juice from the resting quail into the sauce. When the sauce thickens and will coat the back of a spoon, it’s ready.

Serve the quail with the sauce drizzled over everything.

Roast Quail with Balsamic Reduction (photo)
Quail pictures from Simply recipes

Warm Polenta Cakes with Blue Cheese

1 cup polenta

2 cups water

2 cups milk

2 tbsp butter

Kosher salt and fresh black pepper.


In a large sauce pot bring the water and cream to a simmer.  Slowly pour in the polenta, whisking constantly.  When the polenta boils turn it down it a very low simmer.  Let the polenta cook slowly for about 20 minutes, whisking frequently to make sure it is not clumping.  When it is thick remove it from the heat. Stir in the butter.  Taste for seasoning and adjust with salt and pepper.  Pour the polenta onto a lined sheet pan and chill it in the refrigerator until firm (at least one hour).

To assemble:

1 cup crumbled bleu cheese

Chilled polenta

Preheat your oven to 350°F.

Using a ring cutter, cut small cakes from the chilled polenta and lay them out on a lined baking sheet.  Top each caked with 1 tbsp of crumbled bleu cheese.  Bake the cakes  for 15 minutes or until the polenta is warmed through and the cheese has melted.   Serve immediately.

Wild Blueberry Crumble- From Wild Forage

The recipe for this dessert is located on this blog at https://wildforage.wordpress.com/2014/08/15/wild-blue-berry-crumble-recipe/



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