Tumbleweed: Certainly we must be approaching Spring if the topic has turned to Fiddleheads. With its' quirky little shape and tastes evocative of a recent rain and early spring poppers, how could you not like this little fern? Although the first time I served them to my three men in the house, they raised their eyebrows, gave each other "the look" and wondered if mom was hitting the sauce and rooting around in the back yard for dinner. I do concur with all articles that the least amount of tampering with, the better. After blanching, a simple vinaigrette with fresh herbs and added to a salad with perhaps some fresh pansy petals would be a treat. Or working it into some other fresh dish would be suitable.
I was working with a caterer once who wanted me to grill an inordinate amount...I should have taken more precautions as it just didn't work too well that time. Perhaps had I given them a quick steaming or blanching first, to moisturize, topped with an oil based marinade and then a quick grilling, it may have worked. But, a straight grilling wasn't worthy of the fiddlehead. Simplicity taken to the next step is my way to go here.

comment left Mar 20, 2008