When was the last time you tasted fiddle heads. How did you cook them?!
Answers:
As a former chef from Canada I have used and eaten them alot, they are nice blanched and cooked with bacon and onions, the battered ideas is a good suggestion, I went once picking them, but that is more than I can handle not, I have even pickled them at the end of the season, as when the start to open the picker stop harvesting them, in Nova Scotia and New Brunswick Canada, there are fields of the and along railway tracks, here in Ontario, I use to have guys come to the back door of my restaurants and sell me boxes of them, a bit tricky to clean, but are nice while in season, frozen ones are nice but tend to be mushy!.Www@FoodAQ@Com
I haven't had fiddleheads for at least a year, but you can substitute them in just about any recipe calling for asparagus!. I drizzled a bit of olive oil and balsamic with a dash of salt and throw them on the grill!. May sound odd, but give it a whirl and you will be very happy!.Www@FoodAQ@Com
The Chef Instructors at my school got some of them for us a few months ago, but we could only taste them raw!.
But I've eaten them sauteed with butter and garlic!.
And battered and fried!. I dipped them in some marinara sauce!.Www@FoodAQ@Com
But I've eaten them sauteed with butter and garlic!.
And battered and fried!. I dipped them in some marinara sauce!.Www@FoodAQ@Com
Last week, battered and fried, although I have had cream of fiddlehead soup that was delicately seasoned with tarragon!.!.!.wonderful!Www@FoodAQ@Com
Dipped 'em in flour and fried 'em in butter, but they're good steamed, too! Last Spring, naturally!.Www@FoodAQ@Com
Last spring, steamed with butter & salt!.Www@FoodAQ@Com
steam them then drain, then saute with butter salt and pepperWww@FoodAQ@Com
last spring, dipped and friedWww@FoodAQ@Com