Subject: Fiddleheads Steamed in Lemon Oil
From: [email-masked] (Stephanie da Silva)
Date: 27 Apr 1999 21:34:03 -0500
Newsgroups: rec.food.recipes

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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Veal with Fiddlehead and Shiitake Sauce
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Date: 28 Apr 1999 02:08:41 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Flounder with Fiddleheads and Carrots Wrapped in Lettuce
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Date: 28 Apr 1999 02:15:19 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Potato Soup with Fiddleheads, Garlic Croutons and Parmesan
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Date: 28 Apr 1999 02:29:22 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Sauteed Fiddleheads with Pancetta
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Date: 28 Apr 1999 02:32:40 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Fiddleheads with Morels and Lobster
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Date: 28 Apr 1999 02:36:18 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Fiddlehead, White Bean and Shrimp Salad
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Date: 28 Apr 1999 01:53:12 -0500
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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.

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From: [email-masked] (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: Fiddlehead and Black Olive Salad
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Date: 28 Apr 1999 02:04:15 -0500
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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.