I have been patiently awaiting fiddle heads here in New England and on Saturday my prayers were answered.
Saturday night I sauteed up a huge batch and gorged. I started by rinsing them well in cold water and then running thru my salad spinner to clean off the little brown flakes. I then steamed them for just under 5 minutes. I sauteed shallots and garlic in evoo and a little butter, added the fiddle heads and cooked them until they were crisp/tender. I served them with flank steak that I had first marinated in sesame oil, garlic and ginger before searing and serving rare. Starch was a simple couscous. The fiddle heads were the star of the meal and my 4 1/2 year old could not get enough!!
Sunday was Mothers day and my DH and son surprised me w/ breakfast in bed- apple smoked sausage, fresh berries and.....a fiddle head omelet made with the leftovers. Couldn't ask for a better breakfast.
Still craving so I am trying to think of a good pasta dish to serve tonight that would highlight their flavor. Any ideas??