Archive for the ‘Fiddleheads’ Category

Sue’s Fiddlehead or Asparagus Pasta

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Here is Sue’s fiddlehead pasta

Sue’s Fiddlehead Pasta

2 cups whole wheat penne pasta

2 cubed cut tomatoes

About 2 cups of fiddleheads

½ cup olive oil

6 cloves garlic, coarsely chopped

Garden chives- chopped in ½ inch strips

Chilli pepper seeds to taste- about ½ tsp

Coarse ground pepper

Parmesan cheese

Method:

  1. Boil or steam fiddleheads 5 minutes. Drain water and rinse fiddleheads. Set aside.
  2. Heat olive oil is a large saucepan, add garlic. Sauté
  3. Add fiddleheads to saucepan and continue cooking, while adding the chives, tomatoes, chilli pepper seeds and pepper. Cook for about 5 minutes. Remove from heat before fiddleheads lose their brighter green colour.
  4. Cook pasta “al dente”. Drain. Add fiddlehead mixture and top with parmesan cheese.

This is also excellent when re cooked in a pan the next day! It is a great ‘make ahead’ meal. Add a salad and serve.

Asparagus, cut into 1 inch pieces can be used when fiddleheads are no longer in season.

Serves 4-6

 

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Freezing Fiddleheads for your winter delight

Today is May 19, 2011, and TODAY is the perfect day to freeze fiddleheads for the winter.  The season will last for about 14 days, so your small window of opportunity to get some of these green goodies in your freezer is slowly closing.

1. Wash your fiddle heads very well in cold water

2. Get a big pot of water on a rolling boil

3. Put up to 3 pounds of fiddle heads into the water.

4. Bring the water back up to a rolling boil.  Boil for 2 minutes.

5. Drain the whole lot into a sink, run cold water over the fiddle heads to stop the cooking process.

6. Let the fiddle heads dry, then bag in sizes appropriate for your family and freeze.

Fiddleheads will keep in your freezer until the next season.

Acadian fiddlehead soup.

A simple and most fabulous soup courtesy of the New Brunswick government web site.

I also enjoy making cream of fiddlehead soup using my basic cream soup recipe on this site.

Acadian Creamy Fiddlehead Soup

1-1/4 lb. (570 g) fiddleheads, cleaned well
4 cups (1 L) stock
1 cup (250 ml) evaporated milk
1 tbsp. (15 ml) garlic, minced
½ tsp. (2.5 ml) oregano
½ tsp. (2.5 ml) basil
½ cup (125 ml) celery, minced
1 tsp. (5 ml) parsley
1 cup (250 ml) applesauce
1-1/2 cups (375 ml) green tomatoes, chopped
Salt and pepper to taste

Purée all but ¼ cup (60 ml) of fiddleheads.  Chop the remaining ¼ cup (60 ml) of fiddleheads into small pieces, set aside.

Place all the ingredients in a large pot, except for the milk.  Simmer until the larger pieces of fiddleheads are tender, about 40 minutes on low heat.  Add milk and simmer 20 more minutes.  Serve piping hot with biscuits, bread or dumplings.

Cream of (insert vegetable name here) soup.

Cream of (insert vegetable name here) soup

Cream of veggie soups are ridiculously easy to make. It gets even easier if you have one of those stick hand held immersion blenders in your kitchen.

-Peel chop and sautee one onion and a few cloves of chopped garlic on medium heat. You can sautee it in olive oil, butter, margarine, whatever, it’s your soup, do as you will.

-Add about 4 cups of chopped veg of choice to the pot (broccoli works well, so does cauliflower, butternut squash, potato and leek, carrot, corn choose any one of them)

-I like to sautee the veg a bit, getting a little bit of caramelization going.

-Add a quarter tsp of black pepper if you like black pepper

-Add 4 cups (1 litre) of vegetable or chicken stock.

-Stir the whole thing up and let it simmer until your veg is cooked.
How long will it take? Depends on the veg, broccoli will be done in just 10-15 minutes, butternut squash will take longer. Test it with a fork to see how smushy things are getting.

-When your veg is soft, grab that immersion blender, plug it in and CAREFULLY start blending the veg that is cooking in the broth. You can keep your soup as chunky or make it as smooth as you would like. If you have no immersion blender you can mash everything up with a potato masher, or for a smoother texture, let the contents of the pot cool and put small batches in your blender to whisk things up.

-Return everything to the pot if you have removed things for blending

-At this point you can add dairy to make your soup as creamy as you would like. Sometimes I leave it as it and just serve it with a spoonful of yogurt or sour cream. If you are on a diet, low fat yogurt can add a nice thickness of flavour to the soup. Don’t care about the calories? A half a cup of cream will do nicely. Worried that you’ll do the wrong thing. Take a small scoop out of the pot, and try it with a little yogurt. Is it nice? No, try some with a little milk, or some cream, or some sour cream, or some creme fraiche. It’s your soup, make it how you like it.

-Taste your soup. Is it bland? Does it need more pepper? Is there a spice that you have a thought that might go well with this vegetable puree soup that you have made? I like to add some ginger to my carrot soup, sometimes corriander, sometimes I add some curry powder to my butternut squash or carrot soup. My mom likes to throw grated sharp cheddar cheese into everything (you can’t really disagree with a move like that).

Once you get the hang of it, you can churn out a pot of soup in half an hour while doing 5 other things. It’s really that easy.
Serve with toasted Ciabatta, or Alpine grain bread and tada! Lunch is served.

Fiddleheads!

Always remember to wash your fiddleheads well, and to cook your until fork tender. Raw or under cooked fiddle heads can lead to some massive stomach upset… Just ask my mom. …    Cook until fork tender and you’re good to go!

FIDDLEHEADS WITH SESAME SEEDS
A quick and easy vegetable dish that’s good warm or cold.
3 cups fiddleheads
2 Tbsps sesame oil
1 thinly sliced hot or sweet pepper, to suit taste
1 clove minced garlic
2 tsps lemon juice
seasoned salt and pepper to taste
1/4 cup toasted sesame seeds (or slivered almonds)
lemon slices to garnish
Boil or steam fiddleheads until fork tender. While cooking, heat oil in small skillet and sauté pepper and garlic until soft. Remove from heat and add lemon juice and seasonings. Drain fiddleheads and toss with the oil mixture. Sprinkle with seeds and garnish with lemon.

You can also just boil or steam the fiddle heads until fork tender,
-drain and sautee in butter and garlic until a wee bit crispy
-drizzle with lemon juice if you so choose and eat.