Thursday, June 22, 2017

Winner

Fiddlehead ferns with Thai chili, garlic, Thai basil, rice noodles and toasted peanuts. This marvelous dish was the winner of our contest! YUMMY. Thanks  @brooklynvegetarian  for participating and congratulations.  Head over to our Instagram page to see the runner ups.

Fiddlehead Fishcakes


Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad.
Ingredients:                                                                        
130 grams fiddleheads
312 grams ling cod
15 grams horseradish
2 lemons
210 grams riced baked potato
4 eggs
2 cups of flour
4 cups of panko
½ of an avocado
1 stalk celery
1 shallots
½ bunch of chives
Extra virgin olive oil
1 bunch of dill
Salt and pepper
1 lt of spring water
1 large egg yolk
1 tsp Dijon mustard

200 ml veg oil
200 ml bacon fat
6 strips of bacon.

Method: For fishcakes:
·         In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx .2 minutes.        Refresh in ice bath.
·         In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste.
·         Form paste into 1.5 oz balls with your hands. And place on a baking tray.
·         In three mixing bowls, have one for each, place eggs, flour and panko.
·         Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet.
·         Have a deep fryer set at 350 degrees F.
·         Fry fish balls until golden brown and cooked throughout. Lightly season.

For Dill Gel:   
·         Bring 1 lt of spring water to a simmer whisk in 8 grams of agar agar. Until fully dissolved. Set aside in heat proof container and place in fridge. Let set.
·         Bring another pot of water to boil and blanch 40 grams of fiddle head and 1 bunch of dill. Refresh in ice bath.
·         Break down with a knife the dill and fiddle heads and place into a high speed blender.
·         Break apart agar and blend into dill puree. Adding water to reach desired consistency.
·         Season to taste

For Baconaise:
·         Cook of bacon until crispy and fat is rendered. Reserve the fat. And dice bacon into bits.
·         In mixing bowl whisk your egg and mustard.
·         Slowly start to incorporate your fat and oil alternately.
·         Whisk the entire time until a mayo consistency is reached. If too runny add more oil.
·         Season to taste.
·         Fold in bacon bits

For Salad:
·         Fine dice celery stalk
·         Finely chop chive
·         Brunoise shallot
·         Cut avocado into medium dice chunks
·         Mix in bowl with extra virgin olive oil and a squeeze of lemon
·         Season with salt and pepper
·         Finish with chive

For Garnish:
·         Sautee remaining fiddleheads with olive oil

Brunch!

Brunch! Russian pumpernickel toast with herbed sheep milk cheese, Scottish lox, poached eggs, fiddleheads and shiitakes, finished with ramp pesto. 
Taken from our Instagram contest.  Thank you to all the wonderful people who participated, the dishes all looked beautiful. 


The perfect snack for summer. These would be a great addition to a BBQ, or a day spent by the pool.  Check out the original recipe here. 
INGREDIENTS
  • Dredge
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1 tablespoon Salt
  • Batter
  •  cup cornstarch
  •  cup rice flour
  •  cup all-purpose white flour
  • 1 tablespoon Korean chili powder
  • 1 tablespoon Kosher salt
  • 1 tablespoon onion powder
  • 355 ml carbonated beer (regular beer not Guiness, something you enjoy drinking)
  • 250 ml ice cold tap water no ice cubes
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Kimchi Mayo
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup ramp-chi
  • 1 tablespoon rice vinegar
This beer battered fiddlehead recipe is easy to make and brings out the natural creamy flavor of fiddleheads.

Instructions 
  1. Dredge fiddleheads and shake off excess mixture.
  2. For batter whisk together first five ingredients.
  3. Add in beer and water and whisk to incorporate
  4. Add sesame oil and soy sauce and mix.
  5. Strain through fine mesh strainer
  6. Batter everything in sight!
  7. Fry at 365F until golden.
  8. Serve immediately.