fiddleads, duck & brussels sprouts

Last time A. came to visit she was very pregnant. This time she was with her adorable six-week old. Something special was in order. We had duck breast marinated in red wine and ground mustard seeds (brown/yellow) with a raspberry melomel (mead) reduction, fiddleheads sautéed in duck fat and a few pickled brussels sprouts (they were embedded in some sauerkraut from the fall!). I was quite happy with the result.


A. also brought Prosecco and pomegranite juice which were mixed to create a cocktail that went wonderfully with the duck. It was really good. And that we finished off with a pear-hazelnut torte (from Deborah Madison's Local Flavors):

spring is here

Fiddleheads feel like definitive proof that Spring has sprung. (75º weather, on the other hand, suggests it may have already passed us by). These hail from the same spot off the bike path where I found them last year.

fiddleheads, chiffon

Wednesday, while on the bike path, I passed a patch of ferns and thought "shit, is it too late?"; On the way back I passed two friends harvesting fiddleheads! Obviously, it just took it little more work than a quick pass. I went back last night, since Wednesday I was without bag or pockets, and collected some.

I boiled them for the sake of pulling out any potential toxins (I did some research, and these should be the Ostrich ferns, whereas the Bracken have been tied to stomach cancer), and then sautéed them in butter and ate them with toast and 4-minute eggs. It was really good. Very green, very earthy.

I'm also making a birthday cake (for my Dad), a strawberry chiffon (from Tartine's recipes)... the chiffon cake rose (& fell) like a soufflé. It cut into rounds well. I halved a 10-in recipe into a 7-in (10in² is roughly twice 7in²). It's two layers of cake soaked with strawberry purée with strawberries in a layer a pastry cream and whipped cream. This is the first real cake I've made... we'll see.