Comments on: Fiddleheads — Leading the Parade http://cuisinecanadascene.com/2009/05/08/fiddleheads-%e2%80%94-leading-the-parade/ On line. In season. Mon, 07 Nov 2011 19:06:38 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Micheline Mongrain http://cuisinecanadascene.com/2009/05/08/fiddleheads-%e2%80%94-leading-the-parade/comment-page-1/#comment-62 Micheline Mongrain Tue, 12 May 2009 00:38:50 +0000 http://cuisinecanada.wordpress.com/?p=503#comment-62 My husband and I picked our first fiddleheads on Mother's Day. As mentioned by Nancy I boil them in two casseroles. After 4 minutes I drain them and add the to the second boiling water casserole. We had them garnish with a dab of butter to accompany a moose steak. As with many vegetables I like to prepare soup and freeze the soup, a good way to preserve their flavor. I do not like them when frozen unless I add them to a bechamel in the midst of the winter. My husband and I picked our first fiddleheads on Mother’s Day. As mentioned by Nancy I boil them in two casseroles. After 4 minutes I drain them and add the to the second boiling water casserole. We had them garnish with a dab of butter to accompany a moose steak. As with many vegetables I like to prepare soup and freeze the soup, a good way to preserve their flavor. I do not like them when frozen unless I add them to a bechamel in the midst of the winter.

]]> By: soupnancy http://cuisinecanadascene.com/2009/05/08/fiddleheads-%e2%80%94-leading-the-parade/comment-page-1/#comment-61 soupnancy Mon, 11 May 2009 04:32:26 +0000 http://cuisinecanada.wordpress.com/?p=503#comment-61 The original recipe from the Bas du Fleuve is: Onions, water, salt pork, fiddleheads. Period. Sweat onions with salt pork, add some water (not too much), simmer say 10 min, add blanched fiddleheads and simmer for 30 min., let sit overnight. Shred up the salt pork and reheat to serve. I think it called for a longer cooking time, but it's best when the fiddleheads are soft, wanting to unwind, but still intact, lime green in colour, and imbedded with salt pork flavour. I often use stock instead of water, add garlic, thyme and chili or smoked paprika, as well as a squeeze of lemon or shot of cider vinegar. The original recipe from the Bas du Fleuve is:
Onions, water, salt pork, fiddleheads. Period.
Sweat onions with salt pork, add some water (not too much), simmer say 10 min, add blanched fiddleheads and simmer for 30 min., let sit overnight. Shred up the salt pork and reheat to serve.
I think it called for a longer cooking time, but it’s best when the fiddleheads are soft, wanting to unwind, but still intact, lime green in colour, and imbedded with salt pork flavour.
I often use stock instead of water, add garlic, thyme and chili or smoked paprika, as well as a squeeze of lemon or shot of cider vinegar.

]]> By: amyproulx http://cuisinecanadascene.com/2009/05/08/fiddleheads-%e2%80%94-leading-the-parade/comment-page-1/#comment-60 amyproulx Mon, 11 May 2009 02:38:38 +0000 http://cuisinecanada.wordpress.com/?p=503#comment-60 Yum indeed, I was out fiddlehead hunting at my mom's over the weekend, and found a really good stash, my secret place, locked away in my mind for next year. The fiddleheads with porc salée sound so very good. If not the recipe, could you at least drop a hint about its basic composition. Yum indeed, I was out fiddlehead hunting at my mom’s over the weekend, and found a really good stash, my secret place, locked away in my mind for next year.

The fiddleheads with porc salée sound so very good. If not the recipe, could you at least drop a hint about its basic composition.

]]> By: Heather Travis http://cuisinecanadascene.com/2009/05/08/fiddleheads-%e2%80%94-leading-the-parade/comment-page-1/#comment-59 Heather Travis Fri, 08 May 2009 15:56:04 +0000 http://cuisinecanada.wordpress.com/?p=503#comment-59 Nancy, thank you so much for this great info. I love love love fiddleheads! I was always leery of how to cook them and usually ended up cooking them for too long. Thanks for the helpful tips - I will be looking for them this weekend at the market. Hopefully they will join some fresh butter and garlic beside a nice steak:) Nancy, thank you so much for this great info. I love love love fiddleheads! I was always leery of how to cook them and usually ended up cooking them for too long. Thanks for the helpful tips – I will be looking for them this weekend at the market. Hopefully they will join some fresh butter and garlic beside a nice steak:)

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