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Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Pan Saute of Fiddleheads, Garlic and Bacon
Pan Saute of Fiddleheads, Garlic and Bacon
Trim the dark ends from the stems and wash the fiddleheads in a coarse strainer
using a strong stream of water. Place them in a large bowl of water and swirl
them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a
kitchen towel, rubbing off any remaining chaff.
Heat oil in a sauté pan over medium – high heat. Add the bacon or pancetta, if
using, and cook, stirring until lightly browned. Add ferns and garlic and cook,
covered, for 3 – 4 minutes. Uncover and cook for an additional 3 – 4 minutes or
until they are tender but still are slightly crunchy. Add salt and pepper to taste
and swirl in some butter if you wish. Serve immediately. If you make extra, they
make an interesting addition to a mixed salad or soups and stews. Because they
are fully cooked, add them at the last minute to hot dishes. Any way you serve
them, you will be enjoying a true New England treasure.
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Salad Dressing Recipes for Green Leaf and Arugula Lettuces
Salad Dressing Recipes for Green Leaf and Arugula Lettuces
Citrus Vinaigrette
Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad. Yield: 1/2 cup.
Strawberry Vinaigrette
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.
Italian Herb Dressing
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
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Beefsteak Tomato Gratin
Beefsteak Tomato Gratin
Preheat oven to 450 degrees F. Core the tomatoes. Cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the parsley, thyme and garlic, and season with salt and pepper.
Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining parsley, thyme and garlic; salt and pepper; and 1 tablespoon of the oil.
Bake for 35-40 minutes, or until tomatoes are soft and a little browned. Remove from the oven and sprinkle with the bread crumbs and Parmesan, then drizzle on the remaining oil. Bake 8-10 minutes longer, or until the crumbs are toasty. Remove from oven and let sit briefly to cool a bit before serving.
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