Fiddlehead ferns Toast Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of toasted bread or on toasted English muffin halves. Pour rich white sauce with diced, hard-boiled eggs added over all. Serve sprinkled with paprika. Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added. Fiddleheads on Toast III: Cook fiddleheads; drain. Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over. Add cheese to the white sauce, if desired. From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
How To make Fiddleheads On Toast's Videos
Foraging Fiddlehead Ferns For Food #youtubeshorts #warriorbrosfarms #shorts #fiddleheads
Kasrod ka Achar | Fiddlehead Fern Pickle Recipe | Fiddlehead Fern Recipe by Healthy Kadai
Kasrod ka achar / Brunei Maccha Achaar is another very famous Jammu delicacy which is usually made in dogri homes. It can be eaten with chapatti or paratha or bread. Written recipe at Follow us on social media :
Love our AirFryer Recipes? Follow them also :) #HealthyKadai #Indianpicklerecipe #PickleRecipe
Three Sisters Inspired Succotash with Fiddleheads by Chef Joe Robbins
Penobscot Chef Joe Robbins is catalyzing change within and beyond Indigenous foodways with a deep-rooted connectedness to the land and water and a vision for the future of contemporary Indigenous culture that knows no bounds. In his life and work, Robbins is changing the conversation to put Native American food on the map in ways that transcend its complex history as a source of survival to show that cultural preservation is not locked in the past, but is emerging and evolving in dynamic ways. When he’s not in the kitchen, Robbins is creating a ripple effect with the next generation by collaborating to develop Indigenous-based educational programming in the classroom and community to shift the paradigms of the past toward a new vision for the future.
This recipe was developed as part of a project through the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative through which NĀTIFS works with partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program. This video was developed for the Northeastern region and highlights the forageable plant fiddlehead ferns.
The written recipe to accompany this video can be found at
Chapters: 00:12 Joe Intro 1:17 Prepping the Veggies 4:56 Cooking Squash and Carrots 5:58 Foraging Fiddleheads 7:12 Cooking the Rest of Veggies 7:39 Adding Apple Juice 8:10 Adding Butter and Honey and Jalapeños
Recipe Savoury Bread Pudding With Fiddleheads & Mushrooms
Recipe - Savoury Bread Pudding With Fiddleheads & Mushrooms
INGREDIENTS:
-3 cups fiddleheads
●2 tablespoons butter
●2 cups sliced mushrooms
●1 medium onion , chopped
●salt
●fresh ground pepper
●5 eggs
●1 cup milk
●6 ounces crusty baguette , day old, cut in
●1/2 inch rounds or 6 ounces other crusty bread, cubed
●1 cup Fontina cheese , shredded (or Oka)
●2 tablespoons fresh herbs (tarragon, basil, chives, chervil)
Cream Of Fiddlehead Soup
How to make Cream Of Fiddlehead Soup
Fiddleheads
It's fiddlehead season here in Maine. #fiddleheads #maine #newengland #fyp #mainerecipe #foraging #shorta