Fiddlehead Fern And Potato Hash Food

FIDDLEHEAD FERN AND POTATO HASH

Steps:

• In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.
• Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.

FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE

Steps:

• Cut off ends of fiddleheads; Remove scales and wash thoroughly.
• Cook fiddleheads in boiling water for ten minutes and drain.
• In a nonstick skillet heat then add oil or butter and melt.
• Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
• Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
• Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
• Sprinkle lightly with extra virgin olive oil if desired.

SIMPLE FIDDLEHEAD FERN SALAD WITH MINT

Steps:

• Bring a pot of lightly salted water to a boil, then blanch the fiddleheads at a rolling boil for at least 1 minute, or until the texture is to your liking (no more than 2-3 minutes).
• Remove the fiddleheads to a tray with a slotted spoon and spread them out to cool naturally.
• Line the fiddleheads up and cut the stems into 1 inch pieces, leaving the crosiers (coiled top) whole.
• Mix the cut stems and crosiers with the remaining ingredients, taste and double check the seasoning, then adjust as you see fit for acid, pepper, salt and herbs. It is nothing to taste the salad two, three, or four times to get the balance to your liking.
• The salad can be made 15 minutes or so ahead of time, but will begin to discolor as the acid cooks the fiddles over time. To make it in advance, add all the ingredients, mixing in the lemon just before serving.

FIDDLEHEAD FERNS

Steps:

• Clean the fiddleheads by snipping off the tough 1/8-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender. Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns.
• In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon juice, season with salt and pepper and serve immediately.

FIDDLEHEAD FERNS

Steps:

• 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.

SAUTéED FIDDLEHEAD FERNS RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well-salted water to a boil.
• Trim fiddlehead ferns, removing any brown ends or mushy parts. Rinse in cool water. Do this just before cooking-the added moisture will make these delicate fronds spoil if done too far in advance.
• Transfer the fiddleheads to the water and boil until tender, about 15 minutes.
• Drain and rinse with cold water until cool, or shock in a bowl of ice water to cool, then drain.
• Arrange in a single layer on clean kitchen towels or paper towels. Pat dry.
• Heat the butter in a large skillet over medium-high heat until it melts. Add the fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 4 minutes.
• Add the garlic, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Salt to taste and serve.