Fiddlehead Ferns Steamed With A Creamy Dijon Sauce Recipes

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

SAUTEED FIDDLEHEAD FERNS

Steps:

• Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
• On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
• Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

COUNTRY SAUTEED FIDDLEHEADS

Steps:

• Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
• Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
• Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.

SAUTE THOSE FIDDLEHEAD FERNS

Steps:

• Wash fiddleheads, cut off ends, remove any brown spots.
• Boil in salted water for 10 minutes.
• Saute onions in oil for 3 minutes.
• Add mushrooms, garlic and ferns.
• Saute for 5 minutes.
• Stir in Sundried tomatoes.
• Add salt and pepper to taste.
• Turn heat to low.
• Cover and cook for 5 minutes.

DEEP FRY THOSE FIDDLEHEAD FERNS

Steps:

• Wash and clean all brown spots off ferns. Trim stems.
• Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
• Mix flour, salt and baking powder in small bowl.
• Stir in oil and milk.
• Beat to a smooth, creamy consistancy but do not overbeat.
• Heat 1/2 cup oil in small skillet over high heat.
• Dip fiddleheads in batter, then inot hot fat.
• Turn over until golden brown on both sides.
• Drain on paper towels.
• Serve hot.

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)

Steps:

• Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
• Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
• Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
• Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
• Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.

STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE

Steps:

• In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
• To clean fresh-picked fiddleheads
• Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Steps:

• Wash fiddleheads and remove skins; trim off the ends.
• If using fresh fiddleheads, cook in 4 quart rapidly.
• boiling, salted water for 20 seconds. Refresh under.
• cold water and drain.
• To prepare escargot butter, cream butter and gradually.
• whisk in remaining ingredients. (Recipe can be.
• prepared ahead to this stage.) Just before serving,.
• melt escargot butter in a large frying pan over high.
• heat. Add ferns, either cooked or canned (drained, if.
• canned) and saute for 1 to 2 minutes, or until.
• thoroughly heated.

CREAMY CHICKEN AND FIDDLEHEADS

Steps:

• Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
• Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
• Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
• Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
• Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.

FIDDLEHEAD FERNS STEAMED WITH A CREAMY DIJON SAUCE

Steps:

• Clean and prepare fiddleheads:.
• Remove scales and wash thoroughly. Place fiddleheads in a vegetable steamer over boiling water sprinkle garlic over them.
• Cover and steam 20 minutes or until tender, but still crisp. Set aside, and keep warm.
• Sauce:.
• Combine cornstarch and buttermilk in a small saucepan; stir well. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat; stir in mustard, lemon juice, tarragon and pepper.
• Arrange fiddleheads on a serving platter, spoon sauce over fiddleheads. Granish with lemon slices.
• Serve immediately.