Tag Archives: the wild kitchen

Wild Boar Video

Check out this short video from our last dinner.
http://www.flickr.com/photos/7388253@N08/3830984607/

Wild Boar Dinner

12-boars-head

Last night was fun.  We fed 40 people, ate wild boar, got to throw a dinner in a posh Van Ness victorian, and no wine was spilled on the persian rugs….all good.  My friend and guest chef Ellen (Radical Radish), cooked up a really amazing ragu of wild boar and Heirloom tomatoes.  I love eating wild meat.  As I begin to think more about the meat I eat. Where it comes from, what effect it’s having on me/the planet/the animal, I get more excited about wild game. The boar we ate last night was fed on the wild mushrooms and fresh acorns.

It lived a full life, and then it died, as all animals do.  When I eat wild game, I feel more connected with the place I live, and the animal I’m eating.  Instead of trying to block out the thoughts of the animals life, I relish in these thoughts.  I think of them walking through the forest, sniffing out chanterelles, laying in the sun. I realize this is romanticizing the issue, but for me, it really does feel better. Below is the menu from last night.  If you want to check out pictures from the dinner, go to http://tiny.cc/nCYAc, password : radish If you want to get on the list to be notified about the next one, email wildkitchen@gmail.com.

Amuse Bouche

of

Nectar Filled Passion Vine Flowers

Firsts

Wild Nettle Fritters

with

Foraged Citrus Spike Creme Fraiche

and

Marin Roots Arugula and Sweet Corn

Seconds

Local Albacore Tuna Crudo

With

Red Onions, Balsamic

and

Fried Bolinas Sea Beans

Thirds

Wild Boar and Heirloom Tomato Ragu

over

Fresh Chili, Spinach, and Egg Pasta

Fourths

Marin Roots Summer Squash Soup

and

Wild Fennel Pollan

Ends

Foraged Blueberry and Cornmeal Gallete

With

Frozen Hand Whipped Rose-Geranium Whipped Cream

Thanks!

Stilton blue and little gem salad with sauteed wild radish seed pods

Wild Radish seed pods are everywhere this time of year. When you look out over a meadow of purple/white/yellow flowers, you’re probably looking at wild radish.  The yellow flowers you see are actually wild mustard, but the interbreeding is so intense in the wild that its almost impossible to tell them apart ( and doesn’t really matter anyway).  I foraged the seed pods for mt last dinner in/around SF.  Wild radish is one of the most relaxing things to forage, mainly because there is so much of it.  Instead of scouring the leaf cover for that orange glint of the Chanterelle, you just pick.  Its all right in front of you, which gives your mind time to wander and wonder.  The best ideas are hatched wild radish picking.

The winter/spring gives us the leaves (which are a great cooked green) and the flowers.  As the weather starts to heat up the leaves fall off and we get the seed pods. At their peak, they have a great radishy bite, but with a lot more texture than the flowers, which are also edible. I think this will be the last meal for seed pods this year. As the summer progresses, the pods start to solidify and dry out, as the seeds get ready to drop.  The result is that no matter how hard you blanch or sauté them, they are going to be very tough.  Luckily I caught them at the tail end, and they were still nice and tender.  This is a really nice salad, with the tart vinegar of the blue cheese dressing set off against the spice of the seed pods and Nastertiums. Looks great too, all green, white, red…nice dish.

The Recipe: Serves 4

4-6 heads little gem greens (marin roots has the best, but not cheap)

8 Nastertium flowers

2.5 oz  Stilton Blue Cheese (about 3 Tbsp)

1 Cup wild radish seed pods

6 Tbsp cider vinegar

2 Tbsp heavy cream

1/4 Cup extra virgin olive oil

1 tsp sugar

Dressing: Add vinegar and cream, then whisk together with some salt and pepper. Whisk in the sugar until it dissolves, and then whisk in half of the cheese. Gradually whisk in the olive oil. Add seasoning to taste

Seed Pods: Heat 2 Tbsp butter over med/high heat. Saute radish seed pods until tender (about 4 minutes), add salt and pepper to taste.

Wash and dry the Little Gems.  Cut off the end, and, using your hands, toss in mixing bowl with 2 Tbsp dressing and 1/4 C seed pods.  Arrange on plate, with 2 nastertium flowers. Crumble remaining cheese on top.

That’s it! Unfortunatly I didn’t get any good pictures of this salad from the dinner, but if you make it, be sure to send me a photo, Ill put it on my site.