Recipe Find

Cheesy Pinwheels with Italian Dip...

I had a couple moments this evening to simply meander through some blogs and see what new things I could find. When I came across this pic and recipe, I knew just by looking, that it would become a favorite in our house. The recipe and picture are from the blog Making a House a Home, one of the many blogs I happened upon by chance today. Enjoy!

I will post pics when I get a chance to make them.

Spring Food Finds

I love when I go the market and find great seasonal ingredients - this weekend was no exception. I came home from the market on Saturday with fresh local fiddleheads, sun chokes, rhubarb, spring dug parsnips, organic eggs, and a huge bag of mixed salad greens (mine are not quite ready for picking).

While doing a search for fiddlehead recipes I found this great recipe:

Spring Wild Harvest Ragout With Fiddlehead Greens & Morels

Ingredients: 1/2 pound fiddleheads, cleaned (link) 1/2 pound "baby" pattypan squash, trimmed 1/2 pound baby carrots, trimmed 3/4 cup shelled fresh peas 1/2 stick (1/4 cup) unsalted butter 1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled, and trimmed 2 thyme sprigs 1 bay leaf 1 cup chicken broth 1/4 pound fresh morels, cleaned and trimmed and sliced 3 tablespoons minced fresh parsley leaves 1 large garlic clove, minced Boil the fiddleheads in salted water for 4 minutes, or until they are crisp-tender. Drain and plunge in ice water to stop the cooking. When cool, drain in a colander. Repeat the process of boiling and cooling with the squash and the carrots. Boil the peas for 2 to 3 minutes, or until they are just tender, and drain them. In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the fiddleheads, the squash, the carrots, and the remaining 1/4 cup broth and simmer the mixture, covered, for 1 minute. Add the peas, the parsley, the mint, and the garlic and simmer, covered, for 1 minute. Stir in the remaining 2 tablespoons butter, stirring until the butter is just melted. Discard the bay leaf and season with salt and pepper. Serves 6

It even has morels as an ingredient- which I used to forge for with my grandparents when I little. I haven't had them in years but sure would love to find some for this recipe. The website has several more recipes you can check out here.