FIddleheads are popping up at farm markets and grocery stores now and The Macdonald Notebook will feature fiddlehead recipes in the next few editions
Maritime Recipe: Chicken With Fiddleheads & Roasted Peppers
Ingredients:
½ lb fiddleheads
½ tbsp olive oil
½ tbsp butter
½ lb boneless chicken breasts, cut into ½ inch strips
2 tbsp finely chopped shallots
1/4 cup white wine
1 small roasted red pepper, cut into 1.4 inch strips
1/4 cup heavy cream
1 salt to taste
Method:
1. Cut off brown stems and boil fiddleheads for 15 minutes,
2. Drain well under cold running water until cool
3. Heat olive oil and butter in saute pan over moderately high heat
4. When butter begins to brown, add the chicken and cook for two minutes, stirring constantly. Chicken strips should be mostly opaque
5. Lower heat to medium, add the shallots and cook for two more minutes
6. Raise heat to high and add the white wine
7. Cook until it has almost completely evaporated
8. Add fiddleheads, roasted pepper and heavy cream
9. Cook for five minutes until vegetables are heated through and the cream barely clings to the chicken
10. Add salt and white pepper to taste
Enjoy!
Fiddleheads should be boiled for 15 minutes or steamed for 10 minutes.
