Posted: May 14, 2012
Our favorite way to have fiddleheads, nice and simple, allows you to really appreciate the fiddlehead flavor.
Preparation: Trim the base of your ferns (the tough part, could be browning), leaving only a tiny...
Posted: May 11, 2012
Ingredients:
½ lb fiddleheads
1 garlic clove, finely minced
1/8 cup butter or extra virgin olive oil
1 tbsp finely chopped parsley
Preparation: Trim any brown ends off of the fern shoots and wash in cold water, pulling the paper-like brown skin off as you go. Drain and pat dry. Crush the minced garlic with...
Posted: May 8, 2011
Ingredients:
4 4tsp tsp(18 mL) (18 mL) butter
1-1/2 cups fresh fiddleheads ,
1 clove garlic , minced
1/4 tsp salt
1/4 tsp pepper
6 eggs
1 tbsp mlk
1 tbsp chopped fresh chives
Preparation: In 8-inch (20 cm) nonstick skillet, melt half of the butter over medium-high heat; sauté fiddleheads, garlic...
Posted: May 8, 2011
Ingredients:
3 carrots
2 tbsp butter
1 tbsp finely chopped fresh chervil
1 tsp granulated sugar
Salt
Pepper
1/3 cup water
2 cups fiddleheads 2
1/2 cup whipping cream
Preparation: Cut carrots into strips 2 x 1/2 inch (5 x 1 cm).
In large heavy skillet, melt butter over medium heat. Add carrots; sprinkle...
Posted: May 8, 2011
Ingredients:
1 1/2 lbs fiddleheads
1 garlic clove (sliced thin)
Sauce
1 tablespoon cornstarch
1 cup fat free buttermilk
1 tablespoon Dijon Mustard
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Preparation: Clean and prepare...
Posted: May 8, 2011
Ingredients:
1 pound fiddleheads
6 ounces linguine, uncooked
6 cups water
1-3/4 pounds shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 pound fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons...
Posted: May 8, 2011
Serves 4 to 6
Ingredients:
1 pound Fiddleheads cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
3 teaspoons Dijon-style mustard
3 tablespoons finely chopped Wild Leek greens
Preparation: steam the fiddleheads over boiling water for 5 minutes,or until...
