Fiddlehead Recipes
Gail Said:
How to cook FIddle Head ferns?We Answered:
I love fiddleheads - and sadly they have a very short season and are not so easy to find where I live! I just simmer about 2 cups of them in an inch of water or so, in a covered pan. Drain, and set aside. Saute a bit of garlic in some olive oil (or a bit of butter, if you prefer), until the garlic is softened. (about 5 minutes). Add your steamed fiddleheads and toss - add a bit of fresh black pepper and salt and cook for just another 2 to 3 minutes...they are delicious!Nicholas Said:
Morel mushrooms--got a recipe?We Answered:
Yummy! Morels have an earthy, meaty taste. We use them particularly (in winter) for soups, stews, stir fry, most anything, actually. Here is a fabulous recipe that we really like:Morels & Asparagus with Cappelini (Angel Hair Pasta)
24 med. asparagus spears, trimmed, peeled as necessary & tied in a bunch for cooking
2 tbsp. unsalted butter
3/4 lbs. morel mushrooms, stems trimmed & cleaned
2 c. heavy cream
3 tbsp. freshly squeezed lemon juice
1 tbsp. lemon zest (finely grated lemon peel)
1/2 lb. angel hair pasta
1/4 c. fresh snipped chives
3 tbsp. fresh grated Romano cheese (may substitute grated Parmesan)
Salt & coarse ground pepper to taste
Fill a medium saucepan with enough water to cover asparagus and bring to a boil. Add salt to taste. Add asparagus, cooking until al dente, about 3 minutes. Remove to colander and cool until cold running water. Remove the string and cut asparagus on an angle into 1" pieces.
In a large skillet over high heat, add butter, heating until it just begins to brown. Add morels; cook until tender, about 5 minutes. Add cream, cooking until thickened to coat the back of a spoon, about 10 minutes. Add lemon juice and zest. Adjust salt and pepper to taste. Keep warm over low heat.
In a large amount of boiling water, cook the pasta until al dente. Transfer to a strainer, rinse with warm water, and drain well. Add asparagus and pasta to skillet and toss until evenly coated. If sauce seems too thick, lighten with an additional few tablespoons of cream or liquid. Distribute to serving plates and top with chives and cheese. Serve immediately.
They also make a wonderful soup. Try this one:
Creamy Morel Soup
1/2 lb. morel mushrooms, chopped
1 c. leeks, chopped
1 c. parsley, chopped
1 tbsp. flour
1 (14 oz.) can beef or chicken broth
1 c. heavy cream
1 tbsp. buttermilk
Salt to taste
Saute morels, onion and parsley over high heat in buttered skillet until all juices evaporate. Stir in flour. Remove from heat and blend in broth. Bring to a boil and stir. Cool. Pour mixture into a blender and mix at high speed. Add cream and buttermilk, a little at a time. Reheat just before serving.
As for fiddleheads-try them this way-the easiest!
Trim the brownish ends of the fiddleheads with a sharp knife. (This discoloration is caused by natural oxidization as when apple is cut). Wash the product in cold water, using several water changes, briskly swishing the fiddleheads about. Bring a pot of water to a vigorous boil (use about 3 cups water for each pound). Add the fiddleheads to the boiling water and simmer until just tender (12-15 minutes). Drain and serve with butter, salt and pepper to taste. Vinegar may also be used. A cheese or hollandaise sauce over fiddleheads, served with fish or poultry is delicious!fiddlehead recipes?
We Answered:
1 pound fiddlehead ferns3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper
Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.