So, I no longer am working in the food industry. Since my last post in November, after a true false start, I got and quit a job at a cafe/caterer. Food is back to being a fun hobby instead of a stressful job, and I'm very excited. So, in order to occupy my potentially idle mind and get back to cooking and baking yummy things, I am going to try again with this blog. My plans are to post about one baking and one cooking attempt per week, with other things sprinkled in as well. Maybe I'll get to a point of original recipes, but mostly it will be trying things out from other blogs and recipe sites. Keep an eye out for rhubarb coffeecake.
Meanwhile, another spring dish. I cooked Fiddleheads for the first time last spring, and I was desperate to catch them in their short, early spring growing season this year. And thanks to the Fair Food Farmstand at the Reading Terminal Market, I did! So, a couple of weeks ago, I used them in a Maggie original recipe. I cooked scallions in a combination of (a lot of) butter and olive oil, then added the fiddleheads and cooked for seven or eight minutes, then added shiitake mushrooms. I seasoned it with salt, pepper, and thyme, and served it all over fresh egg fettucine, also from RTM. It was a great combination of flavors and textures, and I highly recommend trying out these yummy, unusual vegetables next year. Here are some pictures: