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
Foraging Fiddlehead Ferns For Food #youtubeshorts #warriorbrosfarms #shorts #fiddleheads
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
Pako! Fiddlehead Fern Salad Recipe
Hello guys, today I will show you how to make Fiddlehead Fern salad. Fern is also a nutritious food.
If you like my video please like and subcribe
Thank you for visiting and watching God bless everyone.
Ingredients
Fiddlehead Fern
Lemon
Black pepper
Fish sauce
Red chili
Toppings
Boiled egg
Tomato
Onion
Cucumber
#Pako
#filipinofood
#filipinostyle
#fiddleheadfernsaladrecipe
#insaladangpako
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Recipe Savoury Bread Pudding With Fiddleheads & Mushrooms
Recipe - Savoury Bread Pudding With Fiddleheads & Mushrooms
INGREDIENTS:
-3 cups fiddleheads
●2 tablespoons butter
●2 cups sliced mushrooms
●1 medium onion , chopped
●salt
●fresh ground pepper
●5 eggs
●1 cup milk
●6 ounces crusty baguette , day old, cut in
●1/2 inch rounds or 6 ounces other crusty bread, cubed
●1 cup Fontina cheese , shredded (or Oka)
●2 tablespoons fresh herbs (tarragon, basil, chives, chervil)
Cream of Fiddlehead Soup | Picking Fiddleheads | Keeping Produce Fresh
Today, I am making cream of fiddlehead soup. This video is sponsored by Epare' Produce Bags. You can save 10% on your purchase of Epare' products by using my unique code 10JULIEKOMH. Just click the link below.
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10 Minutes Korean Spinach Salad 2 Ways (Sigumchi Namul)
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make. Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!
FULL RECIPE: