"We are what we believe we are."
C.S. Lewis

Wednesday, June 20, 2018

Fiddleheads

Fiddlehead season is over and once again I haven't lived up to my solemn vow to eat lots of fiddleheads while the going is good.  Instead, we had them exactly one time.

This season I really wanted to incorporate fiddleheads into some kind of pizza topping.  I tend to like them roasted rather than steamed or sautéed so this was a good method, and the pairing with smoked salmon (lots of it) and plenty of capers was perfect.

I buy our pizza dough now from our favourite bakery, it's just so much better than my homemade stuff, and the purchased dough made this a really easy dinner.  This might be my favourite sort of dinner to throw together theses days, because I literally threw the toppings on the rolled dough and shoved it in the oven.

A nice sprinkling of a good olive oil over the top meant the fiddleheads were crispy and not charred.

I'm having one of those phases in the kitchen when I need inspiration... it's time to hit the cookbooks today.
If you have any easy dinner ideas please share them!
xoxDani


27 comments:

  1. That looks delicious. We run a short order kitchen around here with all of the allergies, so I'm forever in need of ideas. I like sheet pan cooking right now with a bunch of chicken thighs, broccoli, and cut up potatoes with some teriyaki or some such sauce glopped on and baked. I wish I could just eat cereal most nights. I'm really not a cook! I've not done pizza in a while. This inspires me. XO

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    1. Jen getting dinner out every night is no small chore. Especially with a houseful! The allergies and restrictions add another layer of difficulty that's for sure. xxx

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  2. Hello! I had to look up "feedleheads" because I had not idea what they were. I didn't know that was edible. To fight my lack of kitchen inspiration, I subscribed to an organic, vegetarian meal kit and I like it (so far). I keep the recipe cards and write the things I would change/add to the recipe. FYI, the Brora sales are up. I bought a few things and the cobalt coat again in a size 10, so if one of your readers is interested in the coat in a size 12, please let me know. Enjoy summer and your garden. Chocolate

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    1. Choc I saw that the Brora sale is up! Did you keep your size 12 of that coat too? Can you return it? I like the idea of those meal kits and they seem to be really balanced too. Even if you don't do it forever you'll have new ideas. Yes those fiddleheads are delicious, a bit odd but so good! xxx

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  3. This may make you laugh but I'm not kidding. An Instant Pot;). Beans no longer require soaking or hours of cooking!

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    1. Lisa I've heard people swear by those instant pots! That would come in handy with the bean cooking. xxx

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  4. https://www.foodandwine.com/recipes/red-rice-and-quinoa-salad-orange-and-pistachios

    I add ginger and cilantro - everyone loves this! Enjoy and that pizza looks divine! Anna26x

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    1. Anna thank you for that recipe sounds so good! xxx

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  5. I haven't ever tried them! I need to do that at least once. I guess this means a trip back to Canada, though it sounds like I must time it right in order to get some. The pizza looks divine.

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    1. SD yes there is about a three week window! That pizza was a good one. xxx

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  6. Never tasted fiddleheads...they look quite pretty.
    A maindish salad is my go to when in a rush or feeling lazy...summertime we grill a lot and eat simple salads using the Farmer's Market stands fresh harvested veggies for inspiriation.
    Janet at the gardener's cottage was reading a book she recommended The French Laundry cookbook...I am eager to see what its like...have you read it?

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    1. Hostess I haven't read it but I think I will thanks to Janet's recommendation. I always thought it would be too technical for me. Maindish salads are so good in the summer and also easy. I like things I can put together ahead of time these days. xxx

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  7. What’s a fiddlehead? In a pinch we simply do a potato bowl. Baked potato with whatever leftovers we may have on top with a fried egg...it’s good. I microwave the potatoes and the leftovers so very quick.

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    1. BB honestly I think baked potatoes are severely underrated so this is such a good idea! Fiddleheads are really the beginning of small ferns I think, they are very popular here and in Eastern Canada too, but have a super short season. Thanks BB xxx

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  8. One of our current favourites is a white bean and tuna salad; last night we had it with green salad and also a lovely cucumber salad. Very easy. I'm not a fan of fiddleheads, maybe I should try them roasted some time!

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    1. Patricia yes try them like that, I think sometimes people tend to overcook them! Your salads sound perfect thanks for that idea. xxx

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  9. When we spent summers on the east coast, I'd make fiddlehead ferns every night that they were in season - I love them roasted. The pizza looks amazing.

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    1. Kathy every night is more like it! Can't believe we only had them once as I love them. Must get it together next year. xxx

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  10. I have NEVER eaten a FIDDLEHEAD!!!!!What do they taste like?

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    1. Rather like asparagus without the strong flavour. Or a cross between asparagus, okra and green beans. A delicate flavour, very lovely. Note that other types of ferns are poisonous and some are carcinogenic. Although found in southern Ontario and Quebec, it is an eastern Maritime Canada specialty although they are found in parts of all Canadian provinces and in some New England states. They have to be harvested when small otherwise they are too bitter to eat. They are one of my favourite delicacies. A true sign of spring!

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    2. Ellie that is an absolutely perfect description! xxx
      Contessa I think you'd love them. xxx

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  11. I love fiddleheads. When I lived in Montreal, we used to have a spring dinner. Fresh wild Atlantic salmon, poached in white wine with lemon slices, fiddleheads (make sure they are well-washed of course and once steamed throw away the water and rinse them again --that's important!), a salad, fresh strawberries (sometimes with meringues, sometimes not). Delicious company menu. Alas, allergies mean I can no longer eat fish. I also liked a poached white fish like sole, I think in white wine again, with frozen green grapes rolled in sugar as a garnish. Now I love a chicken casserole with skinless, boneless chicken thighs, dredged in flour, browned in a little oil. Put them in a casserole dish with 2 little jars of artichokes (or of course 1 large jar) (I use the liquid too), then drizzled with a little Cointreau or Grand Marnier. Bake at 350ºC for ??? 45 minutes. Serve with a salad, fresh fruit for dessert. I think it would be fun to serve it with an orange flavoured rice but have never done so. It is based on a recipe from the Blue Flame Kitchen but I think I've modified it a little. Other things could be added such as mushrooms, a sweet onion etc but I like my simplified version.

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    1. since it is important to remove the brownish water after boiling/steaming, because it removes a toxin, I am wondering how the same is accomplished if they are baked. Recently, warning labels have been put on packages warning people to discard cooking or steaming water and to rinse them. The Government of Canada at canada.ca has tips on the safe way to prepare fiddleheads. There have been cases of food poisoning with improperly washed or undercooked fiddleheads. Also, please note that many unfurled fern heads are poisonous. Only that certain specific fern used for fiddleheads is edible.

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    2. EllieFriend your dinner ideas are so good! I didn't know this about rinsing the water etc and the potential poisonous thing. Uh oh. Good question about this issue when roasting the fiddleheads. I'll look into this for next year!
      Thanks EF xxx

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  12. I have been to the market and plan to go this Sunday where I am buying fresh Alberta asparagus. I have been putting it on a slice of buttered bread in the oven, covering the bread with asparagus and cheese and baking it for a short time. This asparagus is so tender it can be eaten raw. The season is so short but is one of my greatest enjoyments. Because of warm sunny days and cool nights, it has a bit more sugar an is sweeter than some asparagus.

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    1. EF I really like the smaller asparagus too because it needs so little cooking and can top things int he oven as you're doing... delicious! xxx

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