Tag Archives: local

Recipe: Fiddleheads, Fiddleheads (Pasta…)

6 Jun

Oh, the fiddlehead. What a strange little veggie. I had literally never seen them until a few weeks ago when I walked into Whole Foods and they were situated right in front of the produce section. I thought they were very cool looking, and the sign said that they tasted like asparagus. Plus, they were LOCAL! Hooray! I bought about 1/2lb ish.

I read a few articles about how best to prepare and cook them. I don’t usually have to do this but these little buggers are baffling. Plus the Whole Foods sign had warned about them being slightly poisonous if eaten raw, and I didn’t want to take any chances.

At least one of the articles said to trim the outer stem up to the coil, and then to cook them it was recommended that you steam them first, then stir fry in butter or olive oil and herbs, garlic, what have you.

Trim. If your fiddleheads have long handle-like stems, cut them to just where they begin to tightly coil. Discard the stems.

Rinse the coils with some water, because they can have little particle bits caught in them.

Steam them using a veggie steamer if you have one. If you don’t, that’s ok. You can just put them in a frying pan with a very little bit of water-let the water boil then put in the fiddleheads and cover with a lid. If you’re using a veggie steamer, fill a pot with an inch or two of water, put your fiddleheads in the steamer basket, put the steamer basket in the pot and set the pot at medium-high and cover.

Veggie steamer! So Sci-fi.

I steamed them for about 10-12 minutes, and I think that was too long. I would go for 7.

I made them into pasta, and it was quite delicious. If you want to go this route, have some water boiling for pasta. Boil whatever kind of pasta you like according to the package directions, but shave 2-3 minutes off of the cooking time.

When the fiddleheads are done steaming, put them in a big frying pan with about 2 TB olive oil, 1-2 tsp garlic, some parsley, about 1tsp lemon, and salt to taste. Stir fry them around for a minute or so, then add the cooked pasta and 1C chicken broth (or veggie broth if you want to keep it vegetarian-friendly). Keep it on medium-high heat and cook until the broth has reduced to about 1/2-1 inch.

Serve with lots of parmesean cheese and pepper.

Yummy yum yum!

❤ Stef

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The BrokeAss Gourmet Good Vibes Giveaway Post: Recipe: Asparagus with Lemon, Parmesan and Prosciutto and Rolled Lasagna with Bechamel Sauce

23 Apr

I am so very, very excited to have won! You can read all about the contest and the prize at both BrokeAss Gourmet and at Good Vibes. OMG!

Anyway, I wanted to write a more detailed post about my submission. So, here you have it! The step by step instructions, pictures included, of how to make my winning 3 course sexy locavore meal! (Well, 2 courses, anyway. The Molten Chocolate Cake has already been published in my blog. You can find the recipe here.)

Oh, and just a quick note, I have the recipes listed here in order of course, but if you actually make all 3 courses you should make the lasagna first, pop it in the oven, then start on the asparagus. If you plan on making dessert, I’d cook the cakes halfway then put them in the oven after you eat the asparagus so that by the time you’re done with dinner, the cakes are ready to go!

Asparagus with Lemon, Prosciutto and Parmesan

Ingredients:
1 small bunch asparagus tips
1/2 lemon
2 thin slices prosciutto, chopped into big pieces
1-2 TB parmesan, to top
salt
pepper
1 tsp olive oil

Cut the very bottom off of the asparagus, but leave whole otherwise.
Cook in a shallow pan with 1″ of water for 3-5 min, just until bright green. This is about what 1″ of water looks like.
This is what they will look like when you need to turn off the heat. Bright green! See the color difference?
Strain the water. Add 1/2 lemon of juice and about 1/4 tsp salt and a few turns of a pepper mill. Cook for another 3-5 minutes, until asparagus is cooked as you like it. (I like mine crisp, so I would cook for about 3 min, but you may like yours more well done.) Remove to a plate. Crisp prosciutto in the pan for about 1 minute. Top the asparagus with the prosciutto, parmesan, cracked pepper, and the olive oil. Serve. Yes, it tastes as good as it looks!

Rolled Lasagna with Bechamel

Ingredients:

Lasagna Rolls:
1/3 C chopped onion
1 clove garlic
1/2 C ricotta
1/2 C jack cheese
1.5 C uncooked chard, leaves and stems
2 oz prosciutto (3 thin slices)
6 lasagna noodles
1 TB olive oil
1/2 tsp salt
pepper

Sauce:
1 TB butter
1 C milk
1 TB flour
Pinch of nutmeg
1/2 tsp salt
pepper

Rolls:
Set oven to 400. Cook noodles according to package directions, cutting the cook time by about 1/4. We don’t want the noodles to be cooked all the way, because we will be finishing the dish in the oven.
Mix together ricotta, jack cheese, salt and pepper.
Saute onion and garlic in olive oil. When translucent, add chard and 1/4 C water.
Cook until reduced by half. Add more water throughout cooking if needed. Cut the prosciutto pieces in half lengthwise. When the chard and noodles are done, you’re ready to roll. (Ha!) Lay the noodles on a flat surface.
Divide all ingredients by 6; there should be about 1 TB for each noodle. Smooth 1 TB of cheese, 1 TB chard, and a piece of prosciutto on the noodle.
Gently roll and place in an oiled casserole dish seam
side down.
Make sauce.

Sauce!:
Melt 1 TB butter in a pan. Add 1 TB flour; whisk to make a roux.
Slowly add 1 C milk, allowing ingredients to incorporate before adding more. This is what the sauce will look like when you add the milk.
Then you should whisk to fully incorporate the milk, and it will look like this.
Then add some more milk, and repeat until you’ve added all the milk. When you’ve added all the milk, add the salt, pepper and nutmeg. When adding the nutmeg, remember, a little really does go a long way! Don’t over do it or the sauce will taste like Christmas, which isn’t what we’re going for here. 🙂
Allow sauce to simmer for about 5 min. You want the sauce to be thick enough to coat the back of a metal spoon.
Turn off heat, pour sauce over noodle rolls. Top with parmesan.
Bake for 20 min. After 20 min, turn heat up to broil and bake for another 5 min to brown the top.
Yum! Serve, and enjoy!
I adore lasagna rolls. They feel so much more fancy than normal lasagna, and they are actually really easy (and cheap!) to make.

Thanks again to everyone heading over from BrokeAss Gourmet and Good Vibrations Magazine. If you had any questions about the recipes, please don’t hesitate to email me at sefarros at gmail dot com.

Happy Eating!

❤ Stef