Things I Don't Want to Do Today, Part 2

1. Blog

But that just seems unfriendly. So here's what we had for dinner tonight. Elaine and Nona, a couple from across the street, came over. Brian and I want to be them when we grow up (not that they're any older than us, really).

From WildHarvest.com:

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

I left out the onions and garlic (Hope can't have 'em), and used dried mushrooms, with the soaking liquid from the mushrooms (plus some diced tomatoes) in lieu of broth. It was yummy, and very spring.

I also made a beet salad with creme fraiche and mustard dressing from a recipe that I cut out of the San Francisco Chronicle shortly after we moved here. If you're good, I'll type that out & post it. Someday.

The cat still hasn't come home. Come home, kitten. We miss you.