For everyone who wants to enjoy delicious food AND stay fit and healthy.
Wednesday, March 30, 2011
Last weekend I got hold of two wonderful spring treats: fiddlehead ferns and fresh porcini mushrooms. They were both at Madison's at Findlay Market. The fiddleheads are especially hard to come by and are only available for a few weeks in the spring. Brian Madison told me the ones he has now are from Portland -- didn't say if it was Oregon or Maine. Nonetheless, they are delicious to add to almost any vegetable saute, or saute on their own with a few seasonings as their own little adornment to your dinner plate. The top photo is of the delicacies themselves. The next series is what I did with mine -- sauteed with chopped fennel bulb, leeks, red and yellow bell pepper, porcini mushrooms and garlic. I served it with a side of rice and mushrooms.
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.