Farmers' Market Foraging Dinners
Menus
This dinner cancelled, due to low enrollment, but the menu was:
- Fresh trout baked in parchment with a splash of white wine, ginger and garlic
- Angel hair pasta tossed with handfuls of with herbs - mint, chives, dill, cilantro - and buttered breadcrumbs
- Gratin of spinach with hot pepper cheese
- Steamed asparagus with sesame vinaigrette
- Strawberries and cream
Don't you wish you'd been there? Join us June 30th for a backyard barbecue, before Madison's Rhythym & Booms Celebration - School Woods is convenient to Warner Park, and several prime fireworks-watching spots.
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- Bruschetta (grilled bread, rubbed with garlic) topped with chopped tomatoes, fresh basil, and olive oil
- Zucchini marinated in thyme oil and grilled
- Grilled Cremini mushroom and red onion skewers
- Grilled hot Italian sausage
- New gold potato salad with mustard, capers, and mint
- Flag Cake
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- Smoked trout appetizer, smoked trout flaked and mixed with cream cheese and horseradish, on a rye bread crumb crust, with diced cucumbers tossed with fresh dill on top. It was good, but the trout by itself on crackers might have been even better, especially with horseradish and cucumbers on the side. I put the little bites in a ring on the edges of 2 plates with a pile of sungold cherry tomatoes in the middle of each one - pretty.
- Cheese tortelloni with bacon, corn, basil and tomatoes - like an August, 2007 Gourmet recipe, but bacon instead of prosciutto
- Pounded chicken cutlets, sauteed in olive oil, topped with melon balls seasoned with lemon and chile, and wilted arugula (like the NYT recipe, "low food", 7/22/2007)
- Salad with balsamic vinaigrette
- Cherry pie - I tried to make an almond crust, it had some marzipan in it, but it was not quite short enough, not buttery enough, for me anyways.
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