Friday, April 16, 2010

Recipe of the Week: Fiddleheads

Ostrich fern fiddleheads pair very nicely with grilled fish and horseradish cream sauce.

To Prepare Fiddleheads: Trim stems and rinse removing brown sheath from plant. Boil for 10 minutes in salty water or steam for 20 minutes (according to the USDA to insure safety when consuming unregulated food) or cast USDA caution to the wind and boil at roiling for one minute, plunge into cold water to keep color then stir fry in cast iron pan. If grilling, par-boil and use screen to avoid dropping fiddleheads onto fire. Serve with salt and butter.