Sauteed Fiddlehead Ferns with Garlic & Lemon

One of my favorite spring vegetables is fiddlehead ferns. Their season is so short that if you don't buy them when you first see them at the market, chances are they'll be gone by the next time you return. This makes them a special seasonal treat that can only be enjoyed once a year.

If you've never tasted fiddleheads before, they are reminiscent of asparagus, but earthier with mossy undertones. Fiddleheads are actually fern tips, or fronds, that are picked just as they break through the earth, but before they have a chance to uncurl. I love how you can actually taste how wild they are. Dare I say they make me feel like a hobbit? Come on, they're totally hobbit food! 

While delicious, fiddleheads shouldn't be eaten raw, as they contain a toxin that causes abdominal pain when ingested. Fortunately for us, this toxin and bitterness is destroyed by heat when cooked. Fiddleheads sauteed with garlic, shallots, and a splash of lemon juice is a simple way to prepare them, but one that really lets them shine. Enjoy them while they last!

SAUTEED FIDDLEHEAD FERNS WITH GARLIC & LEMON

Ingredients:
3/4 lb. fiddlehead ferns
1 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
Half a medium shallot, finely diced
2 cloves garlic, minced
1 tbsp. freshly squeezed lemon juice, or more to taste
Salt and freshly ground black pepper, to taste

Thoroughly wash the fiddleheads under cold water. Remove any brown chaff (anything that looks papery or furry) by carefully running your finger along the inside of each fiddlehead. Trim off the brown stem ends using a paring knife and discard. The fiddleheads are now ready to be cooked.   

Fill a medium bowl with ice water and set aside. Bring a 4-quart saucepan of salted water to a boil over high heat. Blanch the fiddleheads for 1 minute, strain, and place in the ice bath to stop them from cooking. When cool, strain and set aside.

Meanwhile, heat the olive oil and butter in a medium saute pan over medium heat. Add the shallots and cook, stirring occasionally, until they are soft but not browned, about 3 to 4 minutes. Add the garlic and cook for a minute more. Add fiddleheads to the pan, tossing them with the shallots and garlic, and cook for 3 to 4 minutes, or until they are tender-crisp. Add the lemon juice and season to taste with salt and pepper. Toss and remove from heat. Serve immediately. 

Yield: 2 servings 

German Chocolate Cake

As I mentioned in a previous post, Aaron's birthday was a couple weeks ago and he requested a German chocolate cake. Usually I pile up cookbooks, magazines, and clippings for him to peruse to get ideas for which cake he'd like; it's a very serious decision. This year, however, he already knew what he wanted. I was more than happy to oblige, as German chocolate cake is one of my favorites! Growing up, my mom and I loved going to my uncle Jack's bakery, The Basque Boulangerie, to order their mini German chocolate cakes to share. As you can imagine, I was very excited to get to bake it in my own home. 

Contrary to what you might think, there's nothing German at all about German chocolate cake. In a November, 2009 issue of Saveur, Nick Malgieri writes about how the cake dates back to 1957, when its creator, Mrs. George Clay of Dallas, Texas, submitted the recipe to the Dallas Morning News. When the paper ran the recipe, it caused such a sensation that other newspapers around the U.S. began printing it as well. It makes sense. When you think about it, the ingredients are suspiciously southern, aren't they? Coconut and pecans are typical ingredients found in many southern cakes. 

So where does the German part come in you ask? Mrs. Clay's original recipe included German's Sweet Chocolate, a baking chocolate conceived by Samuel German for the Walter Baker & Co. in Massachusetts in 1852. As the popularity of German chocolate cake grew, the company capitalized on the cake's recipe and began printing a recipe for German chocolate cake on every box of chocolate. The rest is history. The recipe below is a slight variation on the official recipe. 

While I was eating the cake, I remembered how much I loved it growing up. The rich chocolate cake is separated by layers of sweet, gooey coconut frosting, and littered with chopped pecans. Absolutely delicious! I intended to take the cake to work the following day to share with my co-workers and get it out of the house so we didn't eat it all... somehow that didn't happen. All I can say is Mrs. George Clay of Dallas, Texas, knew a thing or two about baking cakes. Happy Birthday Aaron!

GERMAN CHOCOLATE CAKE
Adapted from Nick Malgieri, Saveur, December 2009

Ingredients:

For the frosting:
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
4 large egg yolks
1 (12 oz.) can evaporated milk
1 1/2 tsp. vanilla extract
2 cups roughly chopped pecans
17 oz. (about 6 cups) sweetened shredded coconut

For the cake:

4 oz. German's Sweet Chocolate (or semi-sweet chocolate), chopped

2 oz. unsweetened chocolate, chopped

2 cups flour

1 tsp. baking soda

1/4 tsp. kosher salt

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, softened 

4 large egg yolks

1 tsp. vanilla extract

1/2 cup boiling water

1 cup buttermilk, shaken

4 large egg whites 

For the simple syrup mixture (for brushing on the cake later on):

1/2 cup sugar
1/2 cup water
1 tbsp. brewed coffee 


To make the frosting, combine the sugar, butter, egg yolks, and evaporated milk in a 2-qt. saucepan over medium heat. Bring to a simmer and cook until the mixture is thick, about 12 minutes. Strain through a sieve into a medium bowl. Stir in the vanilla, followed by the pecans and coconut. Allow the frosting come to room temperature. Cover and refrigerate until ready to use. 

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter and line the bottoms with parchment circles. Grease the parchment and set aside. Combine the chocolates in a small bowl and pour in the boiling water. Let the chocolate and water sit for 1 minute before stirring until smooth. Set aside. In a medium size bowl, whisk together the flour, baking soda, and salt and set aside.

In a standing or handheld mixer, cream 1 1/4 cups sugar and the butter until light and fluffy, about 2 minutes. Add the egg yolks one at a time, allowing them to be fulling incorporated before adding the next. Add the chocolate mixture and vanilla and beat until smooth. On low speed, working in thirds, alternately add the flour mixture and buttermilk until just combined. Set the batter aside.

In a medium size bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup sugar and continue to whip to firm peaks. Using a rubber spatula, fold the egg whites into the batter until just combined. Evenly divide the batter between the three pans and smooth the surface. Bake until cakes are set, 25 to 30 minutes. Let the cakes cool in their pans for 10 to 15 minutes before inverting onto drying racks to cool completely. 

Meanwhile, to make the simple syrup mixture, combine the sugar and water in a small saucepan. Simmer over medium heat until the sugar is completely dissolved. Remove from heat and stir in the coffee. Set aside to cool.

Remove the frosting from the refrigerator and allow to come to room temperature. Brush the top and sides of each cake with the simple syrup mixture. Frost the top of each cake and assemble, leaving the sides bare. Wrap the sides of the cake in a sheet of wax paper (to keep from drying out) and tape to hold in place. The cake will keep at room temperature for several days.  Remove the wax paper before slicing and serving.

Serves 14 to 16

Ice Cream #18: Coconut Sorbet

Hello dear readers! I'm sorry I've been absent the past couple of weeks. I'm currently working as an assistant recipe tester/developer for an upcoming cookbook and it has taken up all of my free time! That means I won't be posting as many recipes as I usually do these next few weeks. That's my disclaimer for today. Now let's talk about this delicious coconut sorbet...

Aaron's birthday was a couple weeks ago and he requested a German chocolate cake. Initially I was going to make a coconut ice cream to go along with it (using coconut cream and coconut milk), but alas, I couldn't find the cream. I didn't have time to go in search of it and decided to make a coconut sorbet instead from the ingredients I already had at home. 

This coconut sorbet is light and refreshing. It's simple, yet extremely flavorful, and a perfect choice on a hot day. After taking a stroll with our dog Lady in the park, we came back to the apartment and enjoyed Aaron's birthday cake. The sorbet tied in nicely with the coconut in the cake and helped to balance the intensity of the chocolate. Yum! 

COCONUT SORBET

Ingredients:
2 (13.5 oz.) cans coconut milk
3/4 cup sugar
1/4 tsp. sea salt
1/2 tsp. vanilla extract
1/2 cup toasted shredded coconut, for garnish

Fill a large metal bowl with about 2-inches of ice water. Put a slightly smaller metal bowl inside. Place a fine mesh strainer over the two bowls and set aside. 

In a medium saucepan, combine the coconut milk, sugar, and salt and bring just to a simmer over medium heat, stirring occasionally. Pour the liquid through the fine mesh strainer into the prepared bowls. Stir over the ice bath until cool. Stir in the vanilla extract. 

Cover the bowl with a sheet of plastic wrap and refrigerate until until cold, preferably overnight. Process in an ice cream maker according to the manufacturer's instructions. Transfer to a plastic quart container and freeze for several hours. Garnish each serving of sorbet with toasted coconut. 

Yield: 1 quart

Spring Shrimp & Chickpea Salad

Spring is finally here! This is such a fun time to explore NYC as Central Park and hidden community gardens come alive is a wash of color. I thought I'd share a few photos I took while walking my pooch around the city the other day. Look at all that color!

With all this amazing weather we've been having, I've been in the mood for light and refreshing salads with zingy vinaigrettes. The other day at the market I spotted a beautiful bunch of watercress and baby spring greens and decided to make this impromptu salad. The shrimp, chickpeas, and avocado are relatively mild, so a bright cilantro-lime vinaigrette brightens everything up and adds a pop of flavor. 

This is a great weeknight meal as you can assemble everything relatively quickly. The shrimp saute in just a few minutes and all the other ingredients simply require chopping.  If you're peeling the shrimp yourself, be sure to freeze the shells and tails, as they make for a delicious seafood stock. 

SPRING SHRIMP & CHICKPEA SALAD

Ingredients:

For the dressing:

1 tbsp. freshly chopped cilantro

1/3 cup freshly squeezed lime juice (about 2 limes)

Zest from 1 lime

2 tsp. apple cider vinegar

1 clove garlic, minced

1/2 cup olive oil

Salt and pepper to taste

For the salad:

1 lb. shrimp, peeled, deveined, and patted dry with a paper towel  

Salt and freshly ground black pepper

1 1/2 tbsp. olive oil

1 bunch watercress, leaves separated and washed

4 oz. mixed spring greens, washed

1 shallot, sliced

1 large avocado, diced into large pieces

1 (15 oz.) can chickpeas, drained and rinsed

3 oz. crumbled Cotija 

2 dried red peppers, crumbled

To make the dressing:

To make the dressing, combine the cilantro, lime juice, lime zest, vinegar, and garlic in a glass jar (with a tight-fitting lid) large enough to hold the dressing. Pour in the olive oil, place the lid on the jar, and shake vigorously to mix the dressing. Add salt and pepper to taste and shake again to incorporate. Taste to adjust seasonings and refrigerate until ready to use.

To make the salad:

In a medium bowl, generously season the shrimp with salt and pepper. In a large saute pan, heat the olive oil over medium heat and add the shrimp (saute the shrimp in two batches to avoid over-crowding). Cook the shrimp for about 5 minutes, tossing occasionally. Remove the shrimp to a plate and cover with aluminum foil to keep warm.

In a large bowl, combine the watercress, mixed greens, sliced shallot, avocado and chickpeas. Give the dressing a good shake and pour (to taste) over the salad. Gently toss to incorporate. Garnish with crumbled Cotija and the dried red peppers. Taste to adjust seasonings and serve immediately.

Yield: 4 servings  

Wine Braised Spiced Rhubarb

Rhubarb is one of springs many treats. Its seasonal window is short, so I try to jump at the chance to use it as soon as it pops up at the market. Recently, I've noticed how rhubarb seems to be gaining popularity as it becomes readily available at health food stores and not exclusively at farmer's markets. It's extremely versatile as it can be used in everything from cocktails or smoothies, to cakes, pies, and jams. One of the simplest preparations is to toss it with aromatic spices and braise it.

I've often sprinkled rhubarb with sugar and roasted it, but when I spotted a fun variation in the recent issue of Saveur, I knew I had to give it a try. Adding a braising liquid to the rhubarb makes it meltingly tender and provides a beautifully flavored syrup. I've taken the liberty of adding wine, which adds some richness and depth of flavor. 

If you're new to rhubarb this is a great way to prepare it. You can use it in a number of ways, but I stirred it into my yogurt the other morning and it was delicious! Try it on ice cream, whipped into butter (for waffles and pancakes), or simply eat it straight out of the pan with a spoon. Happy spring!

WINE BRAISED SPICED RHUBARB
Adapted from Saveur, April, 2013

Ingredients:
1/2 cup red wine
1/2 cup freshly squeezed orange juice
1/4 cup honey
1/2 tsp. kosher salt
1/2 tsp. cinnamon
One 1/2-inch piece ginger, peeled and finely grated 
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 1/2 lb. rhubarb, trimmed and cut into 1-inch pieces on the bias 
8 green cardamom pods
2 star anise

Preheat oven to 400 degrees F. In a medium size bowl, whisk together the wine, orange juice, honey, salt, cinnamon, and vanilla seeds. Toss the rhubarb with the cardamom, anise, and vanilla pods in a 9" x 13" glass or metal baking dish. Pour the braising liquid over the rhubarb and bake, stirring occasionally, until rhubarb is tender, 14 to 16 minutes. Let cool to room temperature. Remove the whole spies and serve over yogurt or ice cream.

Ice Cream #17: Key Lime Pie

Since we've had a taste of summer last week here in NYC, I've been in the mood for all those cool and refreshing frozen desserts. Since Key lime pie is one of my favorites, I thought I would try turning it into ice cream. Now I can't decide which I like better: the pie or the ice cream! 

In Florida, Key lime pie is made with actual Key limes. They're smaller than regular limes and quite tart. As they're difficult to find, I've cheated and used conventional limes you can find at any grocery store. The result is still fantastic. If you're lucky enough to have access to Key limes, you can use those instead.

Using a traditional graham cracker crust as a garnish is a great addition to the ice cream. Instead of shaping it into a pie pan, I've rolled it out and cut it into wedges. The wedges of crust make a great presentation and a fun way to scoop up the ice cream. Key lime pie ice cream is bursting with flavor and the perfect treat to enjoy throughout the spring and summer.

KEY LIME PIE ICE CREAM
Graham cracker crust recipe adapted from Ina Garten, Family Style

Ingredients:

For the ice cream:
2 cups heavy cream
1 cup whole milk
3/4 to 1 cup sugar
1/4 tsp. sea salt
5 large egg yolks
1 tbsp. lime zest
1/2 cup freshly squeezed lime juice

For the graham cracker crust:
1 1/2 cups graham cracker crumbs (about 10 crackers)
1/4 cup sugar
6 tbsp. (3/4 stick) unsalted butter, melted

To make the ice cream:
Fill a large metal bowl with about 2-inches of ice water. Put a slightly smaller metal bowl inside. Place a fine mesh strainer over the two bowls and set aside. 

In a medium size saucepan, combine the cream, milk, sugar, and salt. Stir the mixture well, bring just to a simmer and remove from heat.

Meanwhile, whisk the egg yolks together in a medium bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Return the egg and cream mixture to the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a wooden spoon or rubber spatula (or when the temperature reaches 170 degrees F on an instant read thermometer).

Pour the custard through the fine mesh strainer into the prepared bowls. Stir over the ice bath until the custard is cool. Stir in the lime zest and juice. Place a sheet of plastic wrap directly on the surface of the custard and another sheet over the bowl. Refrigerate until until cold, preferably overnight. Process in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve. Garnish with a slice of lime, if desired.

Yield: About 5 cups

To make the crust:
Preheat the oven to 350 degrees. In a medium size bowl, combine the graham cracker crumbs, sugar, and butter. Stir to combine. Turn the mixture out onto a parchment-lined baking sheet. Use your hands to flatten out the crust and shape into a circle. Gently roll out the dough to an even thickness (about 1/4-inches thick). Bake the crust for 10 to 12 minutes. Remove from the oven and immediately score the crust into wedges using a knife. Let cool completely before breaking into wedges. Store crust-wedges in a plastic zip-top bag and refrigerate until ready to use.