I used fiddleheads, asparagus, wild leeks, wild garlic, spinach and sorrel from my garden.
Not exact matches
Fiddleheads were a lovely first treat, and then the egg production picked up, and now we're onto harvesting just enough from the garden that it warrants the
use of a basket.
Chefs including Jeremy Lieb, Julie Francis, and Stephen Williams
use nonpareil ingredients such as
fiddlehead ferns, Périgord truffles, and squid - ink fromage blanc to match wits with avant - garde visual artists.
It turned out that these two strongly flavoured vegetables were a terrific match.If you have fresh artichokes, by all means
use them, perhaps grilling them first and then adding them to the
fiddleheads, otherwise
use a jar of them.
First of all, I removed the chicken to make a vegetarian dish, I didn't have any
fiddleheads, I
used ramps rather than shallots, I
used fresh, rather than bottled artichoke hearts, I
used way more than a splash of white wine, I
used water rather than chicken stock, I
used fresh thyme rather than fresh rosemary and I dropped the Parmesan cheese altogether.
If you are not going to float your
fiddleheads in my vichyssoise, or
use them instead of leeks, making my most delicate Cream of
Fiddlehead Soup, perhaps invite your guests to share the
fiddleheads as a side dish, drizzled with just a little of my warm blue cheese salad dressing.
Just one idea of many:
Use my vichyssoise recipe (see below) and float on each wide, flat, deep soup plate, the properly cooked, coiled
fiddleheads.