Morel and Fiddlehead Fern Ragout

This is another recipe that's been adapted from one by Emeril Lagasse, and it truly is a gift from the Goddess of Springtime. Pamper yourself totally and serve it with charcoal grilled rack of lamb and baby new potatoes. Words seldom fail me, but I'm speechless at the prospect of this meal. I have just enough words left in me to warn you NOT to overcook the lamb. It should be at least pink in the center, preferably red. Toss some greens with vinegar and oil, red onion and avocado. Serve

Ingredients:

1 1/2 pounds fresh Fiddleheads, cleaned and trimmed
2 minced shallots
4 tablespoons unsalted butter
2 sprigs fresh thyme
1/2 pound fresh Morel mushrooms, trimmed and rinsed
2 cloves minced garlic
3/4 cup chicken stock
1/2 cup heavy cream
1 tablespoon shopped chives
1 tablespoon chopped fresh parsley
Sea salt & freshly ground Black Pepper
Parmesan curls, for a garnish

Preparation:
Bring 1 1/2 quarts of salted water to a boil and add the fiddlehead ferns. Return the water to a boil. Use a slotted spoon to remove the fiddleheads and dunk them in an ice bath. Drain and pat them dry.
In a medium sized skillet sauté the shallots in butter until softened. Add the fresh thyme, the morels, and the garlic. Continue to sauté until the mushrooms have softened and given up their liquid. This should take roughly three minutes. Continue cooking until most of the liquid has evaporated.
Add the chicken stock and cook until it's reduced by about half.
Add the fiddleheads and cook for about two minutes.
Add the cream, the chives, and the parsley. Season with salt and pepper. Serve hot, garnished with the Parmesan curls.

Directions:
This is another recipe that's been adapted from one by
Emeril Lagasse, and it truly is a gift from the Goddess of
Springtime. Pamper yourself totally and serve it with
charcoal grilled rack of lamb and baby new potatoes. Words
seldom fail me, but I'm speechless at the prospect of this
meal. I have just enough words left in me to warn you NOT
to overcook the lamb. It should be at least pink in the
center, preferably red. Toss some greens with vinegar and
oil, red onion and avocado. Serve crème brulee for dessert
- a remarkably delicious and simple concoction that will
impress everyone when you torch it tableside.

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Morel and Fiddlehead Fern Ragout

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