The joys of every season are new and unique. The season of spring (even though it feels like the New York monsoon) brings with it the promise of color, new life, hope and lush greenery. The garden has begun its peeping and poking.
By the way, if you are looking for farmers markets in Westchester, please follow the community markets website and newsletter. I don’t know about you but with the ease and spontaneity of signing up for electronic newsletters I am all too often stuck with more than my fair or even desired share of these harbingers of new, wanted or unwanted and in fact in a lot of cases unread, since you only have a limited amount of time to go through all the emails that you tend to receive. However, the community markets newsletter is one that I actually do find useful.
I did get to the Briarcliff Farmer’s market this weekend, thanks to Mike’s pitch on how good the market was and I was not disappointed. The object of my attention was . Delicate, green and fascinating I had not quite been sure how to adapt these into my spice infused world without sacrificing their delicate flavor. I took time to talk to the seller who insisted how good they were with pasta. I had also been reading about them in this blog by Canadian author, Chef Suman. I was about to sauté them when I read his cautionary note on cooking them for 15 minutes, I did not really want to do this, since I hate to overcook vegetables, I did however boil them for 3 minutes in briskly boiling water.
Fiddlehead Ferns with Andouille and Fresh Linguine
In this recipe, I used fresh linguine, nothing fancy but the fresh Buttoni variety. It was however well worth the purchase, since the softer fresher taste made a world of difference in this very basic recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
½ pound of fresh fiddlehead ferns
6-7 tablespoons extra virgin olive oil
4 pods of garlic
1 teaspoon minced thyme
1 teaspoon bruised cumin
1 cup chopped smoked spicy andouile sausage
1 pound of fresh pasta
1.5 teaspoons salt
1 tablespoon butter
2-3 teaspoons fresh cilantro, minced
Lots of Freshly ground blayck pepper
Method of Preparation
- Heat the two cups of water on medium heat until the water has reached a brisk boil.
- Add in the fiddleheads and cook for 3 minutes.
- Bring the remaining water for the pasta to a simmer on a separate pot (this takes about 6-7 minutes) and can be done while proceeding with
- Drain the ferns in a colander and immediately rinse in very cold water (I leave the water running for a while to ensure that it is nice and cold for this purpose).
- Heat the olive oil on medium heat for about 1 minute, run the garlic through a garlic press into the olive oil.
- Lower the heat and add in the thyme and cumin, followed almost immediately with the sausage.
- Cook this for until the garlic reaches a light caramel color, this takes place in about two minutes of cooking time from the original addition of the garlic.
- Add in the drained fiddleheads and simultaneously add in the fresh pasta to the boiling pot of water.
- While the fiddleheads are sautéing, cook the pasta for about 3 minutes or according to the directions of the package.
- Drain the pasta well and add the fiddlehead and andouile mixture.
- Add in the salt and the butter and mix well without breaking the pasta.
- Stir in the cilantro and the pepper and serve immediately.