Fiddleheads - What are they and how do you cook them?
This week on the podcast, we're cooking with fiddleheads. These are the furled fronds of a young fern plant, harvested for use as a vegetable. You may have seen them in the spring growing in the wild or packaged in your grocery store. We'd never tried them so this whole episode is an experiment and we learned quite a lot about fiddleheads.
First of all, whether you forage or buy your fiddleheads, they're not safe to eat raw. You'll need to wash and then boil or blanche the fiddleheads to remove toxins. Then they're safe to eat and are wonderful in salads or simply sautéed. We decided the flavour is something like a mild asparagus, but with better texture (nothing stringy here!).
Heather took it a step further with inspiration from a favourite cook book (Bisous & Brioche ( by Rebecca Wellman and Laura Bradbury) to make a fiddlehead and leek cheese tart. It's a par baked pie crust (puff pastry would also be fantastic, and easy), with sautéed leaks and fiddleheads. Egg holds it together and then a pile of shredded emmental and Gruyère cheese finishes it off. The fiddleheads hold their shape, look beautiful and just taste so fresh on this tart.
After recording, Erin made a fiddlehead quiche that got rave reviews from her family. Fiddleheads would also be fantastic on flatbread or baked into focaccia. If they're new to you, give them a try next time they're in season where you live!
Episode Links ~~~~ ~ Fiddlehead and Leek Tart Recipe ( ~ Fiddlehead & Bacon Quiche Recipe ( ~~~~
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Last Stardew Valley Skull Cavern Guide You Will Ever Need
The Skull Cavern In Stardew Valley Can be really difficult, but it really doesn't have to be. With some practice and some preparation, you can absolutely conquer the skull cavern and reach the utter depths where you will find an exceptional amount of iridium ore. I Hope that this Skull Cavern guide helps out! and good luck on your Skull Cavern Journey.
Check Out These Other Stardew Videos! Game Changing SDV Tips: Mistakes To Avoid In Stardew Valley: Strange SDV Tips And Tricks: _______________________________________________________________________ Socials : ???? - Instagram : ???? - Twitter : ???? - Discord : ♥ - VOD Channel : ???? - Twitch ???? : _____________________________________________________________________ Chapters: 0:00 Intro 0:08 Benefits Of Getting Deep In The Skull Cavern 0:30 The Best Healing Items In Stardew Valley 1:11 Buffs For Conquering the Skull Cavern 2:13 Don't Underestimate Your Pickaxe 3:07 Bombs Are Your Friends 4:01 The Use Of Staircases 5:09 Importance of Warp Totems 5:51 Sleeping Is Overrated 6:47 Iridium ore priority 7:53 The Most Important tip In This Video 8;10 Thanks For Watching the Video _____________________________________________________________________
Simply Sarap Filipino Food of this Episode: Pako and Pinakro
The third episode of Simply Sarap presents Filipino dishes from the mountains -- Pako and Pinakro. Made of simple ingredients such as Pako (Fiddlehead Fern) and Plantain, the dishes show the resourcefulness of the Filipino people in creating flavorful and filling dishes from their surroundings.
Taste the simply sarap tangy and sweet flavor profiles in these dishes that are borne from the creativity of the Filipino people under difficult circumstances.
Catch Simply Sarap every Thursday, 11:00 a.m. (PH Time) at the official Facebook, Instagram, and YouTube pages of the DFA and its Foreign Service Posts!
Simply Sarap is a project of the DFA to promote Philippine culture and history through food. The promotion of Philippine culture and arts abroad, and fostering cultural relations with other countries is part of the Philippines' cultural diplomacy which is in support of political and economic diplomacy.
#SimplySarap #CulturalDiplomacy #FoodDiplomacy
--- Pako and Pinakro
Pako Salad Ingredients: 1 bunch Pako (Fiddlehead Fern) or Lato (Grape Seaweed), cut up 6 pcs. Tomatoes, wedged 20 grams Fish Spleen 1/4 cup Spiced Coconut Vinegar 1/2 teaspoon Sugar 2 Bulbs Shallot, minced Oil
Pinakro Ingredients:
5 pcs. Plantains (Saba Bananas), sliced into thick sticks 1 1/2 cup Coconut Milk Salt
Fiddlehead and Mushroom Galette With Caramelized Onion Ricotta
Buttery crust with a creamy ricotta and caramelized onion filling with mushrooms and fiddleheads
See full recipe:
Photography gear that we use: Great starter camera: Versatile lens: Great Macro Lens: RF Adapter: