5256 sauteed fiddlehead ferns basic Recipes
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shortening, sugar, brown sugar, all-purpose flour and12 Moreshortening, sugar, brown sugar, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, quick-coooking oatmeal, uncooked, corn flakes or 2 cups cereal, of your choice, basic cookie mix, egg, lightly beaten, fresh grated orange rind, orange juice , plus, orange juice (lemon rind and juice or spices may be substituted for orange rind and juice), chopped pecans or 1/2 cup walnuts25 min, 16 ingredients
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asian short-grain white or sushi rice, water and15 Moreasian short-grain white or sushi rice, water, flat-leaf spinach , stems discarded, fresh soybean or mung-bean sprouts, trimmed, carrots, zucchini, trimmed, drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional), vegetable oil, fresh shiitake mushrooms , stems discarded and caps cut into very thin slices (2 cups), chopped garlic (from 4 cloves), salt, asian sesame oil, sesame seeds, toasted and coarsely chopped, eggs, korean hot-pepper paste (sometimes labeled gochujang ), by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors, accompaniments: packaged cabbage kimchi (korean spicy pickled cabbage) or other vegetable kimchi1 hour 15 min, 17 ingredients
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Basic Cole Slaw Dressingmayonnaise, cider vinegar, sugar, milk, celery seed and2 Moremayonnaise, cider vinegar, sugar, milk, celery seed, i usually add some extra grated carrot ; sometimes green pepper or pineapple, this is just a good basic dressing7 ingredients
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Basic Brown Saucebutter or margarine, all-purpose flour, basic brown stock and2 Morebutter or margarine, all-purpose flour, basic brown stock, salt, pepper5 ingredients
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Sauteed Foie Gras with Apple Juliennecider reduction (about 2 cups apple cider reduced to a sy... and14 Morecider reduction (about 2 cups apple cider reduced to a syrupy thickness), sherry vinegar, reduced chicken stock (about 2 cups chicken stock reduced to a syrupy thickness), unsalted butter, salt, green peppercorns , in brine (canned), granny smith apple , cut into 1/8 julienne on mandoline, extra virgin olive oil, lemon juice, frisee lettuce (curly endive-preferably as yellow as possible), mesclun greens, foie gras (ny state duck), about 3 oz each, wondra flour for dredging foie gras, vegetable oil for sauteeing, salt and pepper30 min, 15 ingredients
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Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choycarrots, peeled and chopped and12 Morecarrots, peeled and chopped, knob of ginger, peeled and chopped, chicken stock, wondra flour for dredging, old bay seasoning, cornmeal, milk, soft shell crabs, cleaned, lemon, halved, baby bok choy, washed, butter, chopped garlic, canola oil for sauteeing13 ingredients
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Sauteed Apple Pancakesflour, granulated sugar, baking powder, baking soda, salt and3 Moreflour, granulated sugar, baking powder, baking soda, salt, egg lightly beaten, buttermilk, sauteed apples finely chopped10 min, 8 ingredients
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Sauteed Crabmeat With Beurre Brun Sauce On Toastbeurre brun sauce, marsala wine, heavy cream and14 Morebeurre brun sauce, marsala wine, heavy cream, sprinkle of kosher salt, butter, minced parsley, minced basil, sauteed crabmeat, lump crabmeat, tb breadcrumbs, sprinkle of old bay seasoning to taste, heavy shake worcestershire sauce, squirt of prepared mustard, sprinkle of white pepper, tb mayonnaise, tb butter, toast10 min, 17 ingredients
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Roasted Young Rabbit with Gnocchi and Fricasse of Spring Vegetables,Spinach Puree, and Morel Foamsalt and pepper, rabbit loins, pure olive oil and23 Moresalt and pepper, rabbit loins, pure olive oil, unsalted butter, black truffles, sliced for garnishing, pea sprouts , for garnishing, olive oil, butter, prepared gnocchi, fresh morel mushrooms , sauteed in 1 tsp of olive oil and butter with 1 tsp chopped shallots and 1/2 tsp chopped garlic, spring onion, sliced and caramelized in 1 tsp of olive oil and 1 tsp butter, fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath, fava beans, fiddlehead ferns, wild leeks, washed and cut into 1 1/2 inch strips, minced garlic, minced shallots, chicken stock, parsley, heavy cream, grated parmesan, truffle oil, salt, freshly ground black pepper, morel foam , recipe follows, spinach puree , recipe follows1 hour 10 min, 26 ingredients
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Spicy Wok Stirred Blue Mussels with Rhubarb-Birch Syrup and Alaskan Potatoes (Ming Tsai)butter, red onion, cut into 1/4-inch dice and16 Morebutter, red onion, cut into 1/4-inch dice, rhubarb, peeled, finely diced, birch syrup, white wine, lemon, juiced, grapeseed oil, chopped garlic, chopped fresh ginger, alaskan mussels , scrubbed, beards removed, thai bird chiles, stemmed, and minced, korean chile flakes, fiddlehead ferns, blanched, korean chile flakes, chopped chives, potatoes from alaska, unpeeled, washed, and halved, minced garlic, olive oil1 hour 15 min, 18 ingredients
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Yankee Fiddlehead Pieeggs, milk, fiddleheads cooked and chopped and6 Moreeggs, milk, fiddleheads cooked and chopped, leeks chopped and cooked, parsley chopped, mild cheddar cheese shredded, salt, pie crust partially baked, whole cooked fiddleheads40 min, 9 ingredients
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Brook Trout and Fiddleheadsbrook trout, cleaned with heads removed (8 in .), flour and4 Morebrook trout, cleaned with heads removed (8 in .), flour, bacon, fiddleheads, cleaned (ostrich ferns matteuccia struthiopteris), water, salt and pepper, to taste20 min, 6 ingredients
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