Wednesday, May 25, 2011


Tasty, in theory. But after getting them out of their shells, which involved quite a bit of misogynistic behaviour on my part, and getting sprayed in the face in the process, the meat that you end up getting just seems like little reward for great effort. Well, I guess once I decide what to make with it, then I'll make that decision.

Monday, May 23, 2011

Fiddlehead Soup

Ever the person to try out new things, I decided on the weekend to pick fiddleheads while out in the country and try my hand at making something with them. Recently, my great-uncle Doug passed away and I remember him having loved them. So I thought I'd try something in his honour.

I am currently making this recipe:

Fiddlehead Soup

2 tbsp rice, long grain
460 g fiddleheads
4 tsp butter, unsalted
1 shallots, finely chopped
4 cups chicken broth
salt to taste
ground pepper to taste

Cook the rice and set aside.

Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 8 min in a pot of boiling salted water. Set them aside.

Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 min until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 min, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 min. Add salt and pepper to taste.

Purée the soup in a blender, then distribute it into bowls and serve.

So far it looks good... I'll keep you posted.

Update: so I made it. It looks creamy puree goodness. It's a bit bitter for my taste but still delicious. A nice change.