Thread: What's Cooking?

Thanks Mick. The success of the scaloppini is (almost) all in the bread crumbs. The cast iron pan makes a lot of difference too because of the low temperature you can cook at since it holds the heat so well. I make Carmines' recipe for the bread crumbs pretty closely except I double the Romano cheese and the garlic. It gives it a good twang. The marinara I follow the recipe almost exactly...or I did. I do it all by memory now.

The big difference is that Carmines serves their scalopini on a bed of sauce and browns the cheese on top in the oven. I bake mine in sauce with the cheese on top of the sauce.

Fresh Fiddleheads...Rotisserie Sirloin Tip Roast..wicked good Pasta salad..mozzarella balls, cherry tomatoes, Gaahlick..cup of fresh Basil, olive oil , white balsamic vinegar

Fiddleheads. Now thats a new one for me. Had to google em.

We have them growing all over the garden. Wildlike.
My daughter harvested and enjoyed them.
I’ve never tried them personally.
What would you compare the flavour too?
Transplanting a bunch this spring cause I’m making a bbq pad off the kitchen this year.
After they unfurl they make terrific perimeter plants and choke out weeds.

Be careful which fern you are gathering the fiddleheads from. Not all are poisinous but some are. Usaully they are from the Ostrich fern. I have tried a few others and I am still typing!

I am not a big fan of them and I think that the appeal for them is that they are early in the spring.
Sort of like Ramps, one of the first things to harvestafter the long winter.

Also cook them don't eat them raw.

Most of us in this thread probably know this but a lot of this is for the Aussie in the group.

I put the cleaned FiddleHeads in a pan of cold water...then bring to a boil ,then lower heat to and simmah for 5 minutes.

Drain fiddleheads into a colander.....then refill the pan with cold water ,add Fiddleheads and bring to a second boil.then simmer for 5 minutes. Drain ..butter ..Parmesan cheese..enjoy.

Tastes like spinach and asparagus...with a smooth buttery feeling on the tongue

Probably to late this next weekend but if I find some I will try your recipe.

The good lady wife and the oldest are out at a concert tonight, and I got the kids off to bed, so I'm indulging a guilty lillte pleasure of mine, the mixed grill.