This is last nights post. It is late because my home computer had “hiccups” based on some download Microsoft decided to put on it. It will be going for repair and hopefully I’ll be up and running again by Tuesday night.
The agenda for today panned out well. We went strawberry picking
Then we went golfing and I still had time to get the fiddlehead pie in the oven.
Not familiar with fiddleheads?
A Fiddlehead is an unusual looking vegetable that we don’t see very often in our markets. Here is a little bit about Fiddleheads found at wild-harvest ….
The flavor of fiddleheads goes well with cheeses, tomato sauce and oriental cuisine. Excellent with Hollandaise sauce.
Fiddleheads are versatile and easy to use. They have a mild taste reminiscent of Asparagus with an added nutty bite all their own. They are excellent marinated in vinegar and oil or as a crunchy pickle. As a featured vegetable they will please the most demanding palate. Fiddleheads can be used in similar ways to any firm green vegetable such as Asparagus or Broccoli florets. Fiddleheads will lend their delicious flavor and elegant visual appeal to many familiar dishes. Use them as a perfect featured vegetable in a simple stir-fry.
Fiddlehead Crustless Pie
- 2 TBS Olive oil
- 1 lb Fiddlehead, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 oz Dried Shiitake Mushrooms – rehydrate in water for about 1 hour, then chop. Retain 1/4 cup water.
- 1/2 tsp salt
- 1/2 tsp pepper -fresh ground
- 1 cup shredded cheese
- 1 cup EggBeaters
- 2 whole eggs
- 1/3 cup Milk
- 1 TBS Whole grain dijon Mustard
- 2 TBS flour
Preheat oven to 350 F. Heat oil in saute pan, medium high heat, and add onion, then the fiddleheads. Saute about 5 minutes. Add the garlic and saute 1 more minute. Add the rehydrated mushroom pieces – toss around with the onion-fiddlehead mix for about 1 minute then add the 1/4 cup water from rehydrating the ‘shrooms. Let the water evaporate – about 3-4 minute. Add salt and pepper.
Spray a baking dish with non stick spray and add the saute mixture. Whip together the Eggbeaters, eggs, milk, mustard and flour and pour on top of the vegetables. Tops with cheese. Bake for 40 – 45 minutes.
Hope to be back tomorrow, but this morning, it’s off to the computer repair guy to reverse what Microsoft decided to do to my computer. Ugg! Can’t stand computers and I can’t stand even more the fact that we can’t do with out them!