tag:blogger.com,1999:blog-4239397445147727815.post8731882469075842003..comments2023-11-02T08:50:49.371-04:00Comments on Buy the Farm . . . Share: Oh, Fiddleheads!Jenhttp://www.blogger.com/profile/06518419186187444463noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4239397445147727815.post-15684048081817571712010-04-29T07:45:42.924-04:002010-04-29T07:45:42.924-04:00Last year I enjoyed the fiddleheads. I think it w...Last year I enjoyed the fiddleheads. I think it was the exception that proves the rule.Anonymoushttps://www.blogger.com/profile/10888928791540109694noreply@blogger.comtag:blogger.com,1999:blog-4239397445147727815.post-11704380927333406472010-04-23T18:57:19.218-04:002010-04-23T18:57:19.218-04:00I thought fiddelheads were a sick joke perpetrated...I thought fiddelheads were a sick joke perpetrated by Maritimers against Upper Canada. <br /><br />Heard them rapturously spoken about in hushed tones, ate some, never again. Figured out that I never saw the people who spoke so glowingly about them actually ever order or eat a fidlehead. Decided it was a big practical joke, people eat them once, find out they are terrible but then are compelled to pass along the joke like a long chain mail.<br /><br />Or in some cases eat them 15 times, each time with a sense of wonderment.uberlourshttps://www.blogger.com/profile/16214151921692390181noreply@blogger.comtag:blogger.com,1999:blog-4239397445147727815.post-75404036050761584292010-04-23T10:16:39.762-04:002010-04-23T10:16:39.762-04:00Interesting. Well, I never really give recipes be...Interesting. Well, I never really give recipes because I don't use any recipes. I don't have amounts but I can tell you how I made this.<br /><br />(Note: the fingerlings had been roasted the night before with a little olive oil, salt and pepper at 425 degrees for about 35-40 minutes -- the fingerlings had been sauteed in a little olive oil, butter, and garlic for about 3-5 minutes until they start to change color)<br /><br />1.) I chopped up two strips of bacon, then rendered them in a pan over medium heat until they started to crisp up.<br /><br />2.) Added a small pat of butter and a drizzle of olive oil.<br /><br />3.) Removed muscles on scallops, tossed in a little olive oil, salt, pepper, and Old Bay seasoning.<br /><br />4.) Turned up heat on pan and seared the scallops until browned on both sides (about 2 minutes per side)<br /><br />5.) Removed scallops from pan. Added potatoes, and fingerlings, for maybe about 5 minutes, tossing until hot.<br /><br />6.) Added scallops back to pan, tossed together and served.<br /><br />Voila!Anonymoushttps://www.blogger.com/profile/10888928791540109694noreply@blogger.comtag:blogger.com,1999:blog-4239397445147727815.post-30099656739395000322010-04-23T09:31:14.616-04:002010-04-23T09:31:14.616-04:00i think it would be helpful for readers if you pos...i think it would be helpful for readers if you posted precise instructions on how to make these delicious-sounding and -looking dishes. i'm just saying.Melhttps://www.blogger.com/profile/17793430591685743992noreply@blogger.com