Fiddlehead ferns

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, May 15, 2011.

  1. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,574
    Likes Received:
    2,816
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    How do I cook these?
     


  2. Slewfoot

    Slewfoot Senior member

    Messages:
    4,505
    Likes Received:
    557
    Joined:
    Jul 18, 2008
    Location:
    New York
    Mmm...fiddleheads. After cleaning them, I've simply sauteed them in olive oil, salt and pepper on medium-high heat for a few minutes stirring them around every so often until they have some browning around the edges. One could probably add some herbs, but I prefer to let the simplicity of the ferns shine through. I just use them as a contorni for the meal. Enjoy!
     


  3. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,574
    Likes Received:
    2,816
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    Clean = just rinse or do I need to do more?
     


  4. mschm

    mschm Member

    Messages:
    9
    Likes Received:
    1
    Joined:
    Dec 14, 2010
    Location:
    Minneapolis
    Just rinsing is plenty.
     


  5. Slewfoot

    Slewfoot Senior member

    Messages:
    4,505
    Likes Received:
    557
    Joined:
    Jul 18, 2008
    Location:
    New York
    Yep. Just rinse unless you see any clumps of dirt leftover. Also add fresh lemon juice during cooking and just as they come off the heat for added spring zestiness.
     


  6. pscolari

    pscolari Senior member

    Messages:
    1,033
    Likes Received:
    15
    Joined:
    Mar 11, 2006
    Location:
    Cobble Hill
    Clean = just rinse or do I need to do more?

    I thought you were supposed to trim up the straighter ends so they are closer to the beginning of the coil?

    I saw some at the market here last week. After trimming and cleaning, I sauteed for a few minutes in olive oil and threw in a clove of garlic for the last minute.
     


  7. tattersall

    tattersall Senior member

    Messages:
    1,236
    Likes Received:
    22
    Joined:
    Oct 23, 2003
    Location:
    Canuckistan
    I find the wild ones turn the water quite brackish. I simmer them for a bit and then simmer again in a change of water and then shock in ice water. SautÃ[​IMG] in butter season with salt and a squeeze of lemon.
     


  8. SField

    SField Senior member

    Messages:
    6,278
    Likes Received:
    23
    Joined:
    Oct 19, 2008
    They remind me a bit of morels because dirt can hide in lots of little nooks and crannies, but yeah just wash them as people said.
     


  9. tattersall

    tattersall Senior member

    Messages:
    1,236
    Likes Received:
    22
    Joined:
    Oct 23, 2003
    Location:
    Canuckistan
    These are murder on wine, too.
     


  10. braised

    braised Senior member

    Messages:
    331
    Likes Received:
    4
    Joined:
    Mar 10, 2008
    Manton - taste them and follow your instincts.

    The advice above is right on, treat them like a bitter green by picking them up in a hot pan with some oil. Rinsing them adds moisture which steams to even the temperature in the pan and removes any grit. Depending on how old they are or how close to the ground they were taken, the "stem" may be more fiberous and want to be removed. The heads may be sandy and want more soaking and rinsing.

    Anything you deal with something new, cook a handful and taste to see how they are performing.

    B
     


  11. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,574
    Likes Received:
    2,816
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    Should I blanch first, then saute?
     


  12. Fuuma

    Fuuma Franchouillard Modasse

    Messages:
    25,941
    Likes Received:
    10,648
    Joined:
    Dec 20, 2004
    Clean = just rinse or do I need to do more?
    Look at an online guide, you basically need to get rid of some parts. I ate fiddlehead ferns and cream rabbit this week, miam miam. I prefer them plain and sauteed, YMMV.
     


  13. Piobaire

    Piobaire Not left of center?

    Messages:
    50,395
    Likes Received:
    13,620
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    Had them at a dinner not long ago. They looked pretty trimmed up and had been cooked in olive oil. Paired with a buffalo fillet and were pretty good.
     


  14. braised

    braised Senior member

    Messages:
    331
    Likes Received:
    4
    Joined:
    Mar 10, 2008
    Should I blanch first, then saute?

    No need to blanch first unless doing lots, in which case blanch for about 1 minute and shock in ice water to refresh and hold.

    If they have some moisture on them from the rinsing, they will saute evenly and quickly in a hot pan in about 3 minutes.

    Try one raw, you'll find that, like asperagus, they do not need much heat but benefit from cooking.

    B
     


  15. Manton

    Manton RINO Dubiously Honored

    Messages:
    41,574
    Likes Received:
    2,816
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    I liked these a lot, thanks guys.
     


Share This Page

Styleforum is proudly sponsored by