Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!howland.erols.net!math.ohio-state.edu!news.cis.ohio-state.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Fiddleheads Steamed in Lemon Oil Followup-To: poster Date: 27 Apr 1999 21:34:03 -0500 Organization: none Lines: 15 Approved: arielle Message-ID: <7g5s2r$26p@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32514 Fiddleheads Steamed in Lemon Oil 1 cup water 2 tablespoons lemon oil 3 cups trimmed and cleaned fiddleheads salt freshly ground black pepper Combine the water and lemon oil in a pot with a steamer insert. Bring to a boil. Reduce toa simmer. Place the fiiddleheads in the steamer basket; cover and steam until tender, about 6 minutes. Remove from heat and season with salt and pepper. Divide among 4 plates and serve immediately. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!dispose.news.demon.net!demon!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Veal with Fiddlehead and Shiitake Sauce Followup-To: poster Date: 28 Apr 1999 02:08:41 -0500 Organization: none Approved: arielle Message-ID: <7g6c5p$7de@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Lines: 25 Xref: swen.emba.uvm.edu rec.food.recipes:32515 Veal with Fiddlehead and Shiitake Sauce 3/4 cup cubed pancetta 4 small veal cutlets pepper 2 tablespons flour 1 teaspoon unsalted butter 2 cloves garlic, minced 1/2 cup sherry 8 shiitake mushrooms, stemmed and cut into 1/4pinch slices 1/4 cup trimmed and cleaned fiddleheads Place the pancetta in a large skillet over medium heat. Cook until pancetta turns light brown and fat is rendered. Remove pancetta from the skillet and drain on paper towels. Season the veal cutlets with pepper and dust with flour. Add to the skillet and saute until just cooked through, about 3 minutes per side. Remove veal from pan. Melt the butter in the skillet. Add the garlic and cook for 1 minute. Add the sherry and deglaze the pan. Add the shiitakes, fiddleheads and reserved pancetta and cook for 5 minutes. Divide the veal among 4 plates. Spoon the sauce over and serve immediately. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.flash.net!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Flounder with Fiddleheads and Carrots Wrapped in Lettuce Followup-To: poster Date: 28 Apr 1999 02:15:19 -0500 Organization: none Lines: 17 Approved: arielle Message-ID: <7g6ci7$7ia@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32516 Flounder with Fiddleheads and Carrots Wrapped in Lettuce 2 flounder fillets, cut in half lengthwise salt and pepper 2 carrots, peeled, finely julienned and steamed 1 cup trimmed and cleaned fiddleheads, steamed 4 large lettuce leaves, blanched 4 scallion stems, blanched Season the flounder with salt and pepper. Make a later of carrots and then a layer of fiddleheads down the length of each strip of flounder. Tightly roll up each strip. Wrap each flounder roll in a lettuce leaf to make a neat package and tie with a scallion stem. Steam of 10 minutes. Slice the packages in half and divde among 4 plates. Serve immediately. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Potato Soup with Fiddleheads, Garlic Croutons and Parmesan Followup-To: poster Date: 28 Apr 1999 02:29:22 -0500 Organization: none Lines: 25 Approved: arielle Message-ID: <7g6dci$7pt@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32517 Potato Soup with Fiddleheads, Garlic Croutons and Parmesan 3 medium baking potatoes, peeled and cut into 1/2-inch cubes 1 1/2 cups broth 1/4 cup cream salt freshly ground pepper 2 tablespoons olive oil 2 cloves garlic, mionced 6 thick sliced stale Italian bread, cut into 1/4-inch cubes 3/4 cup trimmed and cleaned fiddleheads, blanched until tender 4 tablespoons shaved Parmesan cheese Cook the potatoes in water until tender. Drain and pass through a ricer. Place in a medium saucepan over medium heat and stir in the broth and cream. Season with salt and pepper and simmer until heated. Heat the oil in a skillet. Add the garlic and cook a few seconds. Add the bread cubes and saute until golden crisp. Ladle the soup among 4 bowls. Garnish with fiddleheads, croutons and Parmesan shavings. Serve immediately. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.flash.net!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Sauteed Fiddleheads with Pancetta Followup-To: poster Date: 28 Apr 1999 02:32:40 -0500 Organization: none Lines: 15 Approved: arielle Message-ID: <7g6dio$83n@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32518 Sauteed Fiddleheads with Pancetta 4 cups trimmed and cleaned fiddleheads 8 ounces pancetta, cut into 1/4-inch cubes freshly ground black pepper Bring a pot of lightly salted water to boil. Add the fiddleheads and blanch for 5 minutes. Drain. Place the pancetta in a skillet over medium heat and cook until pancetta is browned. Add the fiddleheads and saute for 2 minutes. Season with pepper to taste. Serve immedately. Makes 4 servings. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!209.191.0.18.MISMATCH!nntp-out.monmouth.com!newspeer.monmouth.com!logbridge.uoregon.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Fiddleheads with Morels and Lobster Followup-To: poster Date: 28 Apr 1999 02:36:18 -0500 Organization: none Lines: 17 Approved: arielle Message-ID: <7g6dpi$86u@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32519 Fiddleheads with Morels and Lobster 4 cups trimmed and cleaned fiddleheads 2 teaspoons olive oil 2 cups fresh morels, cleaned 2 1 1/2-pound lobsterss, steamed, tail and claw meat removed and cut into 1/2-inch pieces salt freshly ground black pepper Bring a pot of lightly salted water to boil. Add the fiddleheads and blanch for 5 minutes. Drain. Heat the olive oil in a skillet over medium heat. Add the fiddleheads and the morels and saute for 5 minutes. Add the lobster meat and saute for 2 minutes longer. Season with salt and pepper. Serve immediately. Makes 4 servings. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Fiddlehead, White Bean and Shrimp Salad Followup-To: poster Date: 28 Apr 1999 01:53:12 -0500 Organization: none Lines: 16 Approved: arielle Message-ID: <7g6b8o$6dr@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32531 Fiddlehead, White Bean and Shrimp Salad 1 pound cooked shrimp 15-ounce can white beans, drained and rinsed 1 cup trimmed and cleaned fiddleheads, blanched until tender 1 cup diced red onion 3 tablespoons rice wine vinegar salt 4 teaspoons chopped parsley freshly ground black pepper Combine all ingredients except parsley in a bowl. Referigerate for 1 hour. Toss in the parsley. Divide among 4 plates and serve with crusty French bread. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!newsfeed.berkeley.edu!newsfeed.stanford.edu!news.ems.psu.edu!bonkers!not-for-mail From: arielle@taronga.com (Stephanie da Silva) Newsgroups: rec.food.recipes Subject: Fiddlehead and Black Olive Salad Followup-To: poster Date: 28 Apr 1999 02:04:15 -0500 Organization: none Lines: 17 Approved: arielle Message-ID: <7g6btf$7as@bonkers.taronga.com> NNTP-Posting-Host: bonkers.in.taronga.com X-No-Archive: yes Xref: swen.emba.uvm.edu rec.food.recipes:32532 Fiddlehead and Black Olive Salad 2 cups trimmed and cleaned fiddleheads 1/4 cup pitted and sliced Kalamata olives 1/4 cup fresh lemon juice 1 tablespoon olive oil salt 1 tablespoon chopped chives Bring a pot of lightly salted water to boil. Add the fiddleheads and blanch for 5 minutes. Drain. While the fiddleheads are still warm, toss them with the olives, lemon juice, olive oil and salt. Let cool to room temperature. Divide among 4 plates, sprinkle with chives and serve.