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Fiddleheads are here

m
mikeb May 10, 2003 04:55 PM

For those of you who love them, Ontario fiddleheads are now in season and very available. The best price/quality that I've seen so far was down at the St Lawrence Market today--$6.99/lb for some good looking ones.

  1. h
    Heather May 10, 2003 05:45 PM

    Thanks for the tip, mikeb! Will head over to the Market very soon.

    I enjoy fiddleheads in salads or miso soup - can anyone suggest other applications?

    8 Replies
    1. re: Heather
      e
      Elizabeth May 11, 2003 10:08 AM

      I fry pancetta til crisp then pan fry the fiddleheads in some of the pancetta oil and butter.

      One thing I do before frying the fiddleheads (after washing them by repeatedly rinsing them) is to blanch them for about 2 minutes in chicken stock. I've tried them both ways (with and without blanching) and prefer the blanched method - the fiddleheads are creamier but still crisp.

      I also like fiddlehead soup - you can pretty much use the same basic recipe as Asparagus soup and substitute fiddleheads - reserving a few whole ones for garnish.

      I bought fiddleheads, morels and chanterelles yesterday at St Lawrence market - (unfortunately no wild leeks yet - rats!) so tonight will be broiled salmon trout with parsley, fiddleheads and pancetta and wild mushroom risotto - I love spring!

      1. re: Elizabeth
        b
        Bob Libkind May 11, 2003 12:50 PM

        Great combinations, Elizabeth. I agree, spring is divine. Must be all that enforced abstinence over wnter.

        1. re: Bob Libkind
          h
          Heather May 11, 2003 03:25 PM

          Thank you, Elizabeth and Bob, for your lovely suggestions. You both sound like excellent cooks.

          1. re: Heather
            b
            Bob Libkind May 11, 2003 05:02 PM

            I wish I knew the Latin for:

            I eat, therefore I cook.

            1. re: Bob Libkind
              d
              dt May 11, 2003 07:33 PM

              alo alere alui altum
              comedo -esse -edi ?esum
              adorno

              1. re: Bob Libkind
                d
                dt May 11, 2003 07:33 PM

                alo alere alui altum
                comedo -esse -edi ?esum
                adorno

                1. re: Bob Libkind
                  d
                  dt May 11, 2003 07:33 PM

                  alo alere alui altum
                  comedo -esse -edi ?esum
                  adorno

          2. re: Heather
            b
            Bob Libkind May 11, 2003 12:49 PM

            Blanch briefly (add some lemon or vinegar to water to help hold color), then sautee with your favorite onion-family member: I prefer shallots or garlic. Then use as a base upon which to serve any number of different proteins. Lately I've used scallops.

            They go well in combination with other spring things, morels in particular.

            Basically, I think any way you serve asparagus is more likely than not appropriate for fiddleheads. I've even used them in Chinese stir-frys.

          3. d
            doggie2u May 11, 2003 11:04 PM

            I had fiddleheads on my pizza in downtown Guelph in a small pizzaria years ago. They were good!

            Today I saw fresh fiddleheads at Longo's in Mississauga. They were also $6.99/lb.

            1. g
              Gourmando May 12, 2003 06:35 AM

              My brother and I happened upon the fiddleheads at the St. Lawrence market on Saturday morning. We were planning a mushroom quiche, among other things, for Mother's Day brunch. Instead, we went with one half cremini mushrooms, and one half fiddleheads: Delicious! We simmered them covered for 10 minutes along with the mushrooms and green onions in butter, lemon juice, and salt, and then boiled off the liquid uncovered, before adding to the custard base for the quiche. Mum was happy.

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