How To make Fiddleheads On Toast
Fiddlehead ferns Toast
Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of toasted bread or on toasted English muffin halves. Pour rich white sauce with diced, hard-boiled eggs added over all. Serve sprinkled with paprika. Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added. Fiddleheads on Toast III: Cook fiddleheads; drain. Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over. Add cheese to the white sauce, if desired. From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
How To make Fiddleheads On Toast's Videos
ঢেকীয়া শাকৰ বৰ ঔটেঙাৰ লগত / Fiddlehead Ferns recipe with Elephant apple
Assamese Fiddlehead ferns recipe. In Assam its call Dhekia Xaak. An unique recipe with Elephant apple or Outenga.
#fiddleheadfernrecipe
#dhekiaxaak
#assameserecipe
#satyaskitchen
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Crisp Fiddlehead Pickles
Fiddlehead pickles can be good-I used to serve them throughout the summer on a relish tray at my first restaurant. If you don't have a walk in cooler though, you can't cold-pickle them to keep them crisp. Water bath canning, just like ramps, will make them mushy, so I use the same trick here.
This recipe is for ostrich ferns (Matteuccia struthiopteris). You can probably do it with lady ferns (Athyrium filix-femina) too, but I wouldn't do it with bracken fern.
You can flavor your pickles any way you like. I have two different recipes I use depending on what I'll use them for: one with salt only and herbs, and a sweet and sour bread and butter version that I demo here. Both recipes are linked in the comments.
If you're new to them, I'd try the bread and butters first. The spice blend and proportions I use here were given to me by my old sous chef who worked for an acolyte to the grand master of Southern Cooking: Chef Paul Prudhomme- one of the first and biggest celebrity chefs to come out of Louisiana.
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Cream Of Fiddlehead Soup
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Chakawk Siamdan Awlsam/Fiddleheads Fern Recipe/Mizo Eisiam @RosysKitchenMizoram
Three Sisters Inspired Succotash with Fiddleheads by Chef Joe Robbins
Penobscot Chef Joe Robbins is catalyzing change within and beyond Indigenous foodways with a deep-rooted connectedness to the land and water and a vision for the future of contemporary Indigenous culture that knows no bounds. In his life and work, Robbins is changing the conversation to put Native American food on the map in ways that transcend its complex history as a source of survival to show that cultural preservation is not locked in the past, but is emerging and evolving in dynamic ways. When he’s not in the kitchen, Robbins is creating a ripple effect with the next generation by collaborating to develop Indigenous-based educational programming in the classroom and community to shift the paradigms of the past toward a new vision for the future.
This recipe was developed as part of a project through the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative through which NĀTIFS works with partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program. This video was developed for the Northeastern region and highlights the forageable plant fiddlehead ferns.
The written recipe to accompany this video can be found at
Chapters:
00:12 Joe Intro
1:17 Prepping the Veggies
4:56 Cooking Squash and Carrots
5:58 Foraging Fiddleheads
7:12 Cooking the Rest of Veggies
7:39 Adding Apple Juice
8:10 Adding Butter and Honey and Jalapeños