A while back, noted offal-smith Fergus Henderson of St. John Restaurant in London shlepped his sweetbreads stateside for a one-day-only nose-to-tail extravaganza at Jonathan Waxman's Barbuto in New York City.
Entrail enthusiasts including Food & Wine's Dana Cowin and Chef David Chang tucked into plates of tripe gratin, deviled kidneys and bone marrow salad - and bewitchingly enough, these fiddlehead ferns in a wonderfully pungent anchovy dressing that sliced through the richness of the game.
Eatocracy hadn't launched yet, so resigned ourselves to sitting on this photograph until next fiddlehead season as it's wickedly blink short. But, seeing as there was a heap of them on sale at the local Whole Foods last night, we're figuring they're still fair game.
Nose to Tail at Home has the Anchovy Dressing recipe
Each weekday, Lick the Screen will showcase a food photo that sets our stomach rumbling. If you'd like your work to be featured, submit your pictures to the Eatocracy Flickr pool or leave a link in the comments. We'll get in touch if what we see makes us weak at the knees.
I read somewhere that the only edible fiidleheads are the Ostrich fern from upstate New York. The rest I have been told are poisinous. Is this true.
I just LOVE fiddlehead ferns. I'm not driving this year so I've not had the pleasure of the aroma of garlic on my hands, but I do look forward to it again.
Does anyone here have the recipe for Cottage Pudding? It's a warm cake, but then covered with a warmish solution of plain vanilla pudding.
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