So now I'm wondering what to do with them. I have some clues (sauteed in olive oil with a bit of garlic and pinch of salt) but am looking for more, as well as some basic tips in regards to cleaning and prep. How do you do it?
I've heard things about blanching once, blanching twice, and other random stuff, but nothing really solid.
I'm planning on cooking them up for my lady friend tomorrow with some thinly sliced red potatoes tossed in olive oil, minced garlic, rosemary, and then baked. I'm trying to figure out another dish, and if you have any great inspiration, throw it at me!
But mostly, I'd love to hear about your fiddlehead creations.