293017 Mon Jun 02 09:59:48 -0700 2003 11 27 General Chowhounding Topics 0 1601483 got some this weekend- anxious to try them. I have the cookbook from the Fiddle Head restaurant in Alaska - but they have only one recipe for them in there? And what would you serve with them Mon Jun 02 09:59:48 -0700 2003 0 cocoagirl 1 1601490 My sister just visited me from upstate New York and brought us a whole quart jar of fiddlehead ferns she picked and pickled herself. I have no idea what to do with them. Mon Jun 02 11:45:51 -0700 2003 1601483 0 Gary Soup 2 1601494 My sister sent some commercial pickled fiddleheads from Maine. Just eat them straight up as you would with any other pickle. Appetizer, snack, garnish, relish tray, whatever. Daniel Mon Jun 02 11:56:39 -0700 2003 1601490 0 Daniel 1 1601496 I generally just saute them in olive oil or butter as a side dish. They're also terrific in combination with other spring veggies and mushrooms. Last weekend I sauteed them with morels and fresh garlic tops. Asparagus goes well also as do ramps, if you can get your hands on some. Enjoy! Daniel Mon Jun 02 12:00:11 -0700 2003 1601483 0 Daniel 2 1601501 Serve them with anything you would serve with asparagus, from hollandaise to lemon zest to orange zest or balsamic vinegar, and observe the same wine rules-- something flinty and white, like a nice Sancerre. I like them best sauteed in butter, with a splash of tarragon vinegar, fresh tarragon, and black pepper. Mon Jun 02 12:26:19 -0700 2003 1601496 0 Erika 1 1601503 However you prepare them, I recommend a light steaming first. Takes away some of the bitterness they can have, and also helps you keep the bright green color. This is a quick pasta I came up with last F-head season: Clean @ 3 cups fiddleheads and steam for 2 or 3 minutes in well-salted water. Drain, refresh with cold water and set aside. Sauté until translucent 2 cloves minced fresh garlic in 3 TBSP clarified butter. Add 2 TBSP fresh squeezed lemon juice and let reduce slightly. Add fiddleheads to the pan a shake to coat and reheat. Toss with 3/4 lb. fusilli, cooked, and 3/4 cup grated parmesan & the grated zest of 1 lemon. Season to taste with S & P. Mon Jun 02 12:42:19 -0700 2003 1601483 0 GG Mora 2 1601505 I think you had posted this recipe a while back (a year ago or so?) because I had saved it and finally made it a few weeks ago when fiddleheads came into season. It was really very nice. Thanks. I recommend this dish. Mon Jun 02 12:46:15 -0700 2003 1601503 0 Lulu 3 1601517 Indeed I did. And thanks for the positive feedback -- glad you liked it! Mon Jun 02 14:31:14 -0700 2003 1601505 0 GG Mora 1 1601571 they are often served as a cold dish before the meal here in northern china. steam them lightly toss with a mixture of good olive oil rice vinegar sugar to taste and loads of chopped garlic yumm, jill Mon Jun 02 18:27:58 -0700 2003 1601483 0 jill 1 1601637 Blanch or parboil for a a few minutes and then add to and sauté with bacon and shallots. Spice with salt and pepper as you will. Fiddleheads and bacon really compliment each other. A couple more ideas are linked below. Link: http://www.chowhound.com/topics/show/98916#536300 Tue Jun 03 10:16:56 -0700 2003 1601483 0 mikeb 1 1603882 Can I get the address/phone number for the Fiddle Head restaurant? We've heard about it but don't know where it is. Thanks Sun May 14 16:03:58 -0700 2006 1601483 0 Linda 2 1603883 Since it is an Alaskan restaurant, I put that info on the 'Elsewhere in America' board Link: http://www.chowhound.com/topics/show/259346#1371331 Sun May 14 19:15:15 -0700 2006 1603882 0 rworange