If you’ve ever looked at a fern and thought to yourself, “looks tasty,” you’re not the first to think so. Fiddleheads are the tightly curled fronds of fern plants before they shoot forth and open into the recognizable plant.
This is such a comforting and soul satisfying dish for me. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. The key to this dish for me, is the quality of milk you use. There is no additional sweetness in the base of the rice porridge other than the milk itself, and it always amazes me how it comes through. Shout out to Rock Ridge Dairy for their amazing product we are so lucky to use!
The Arpège egg is a personal favorite dish of mine that was made famous by the incredible Alain Passard of L’Arpège in Paris. It’s an incredibly luxurious Chaud-Froid (literally hot-cold) that consists of an egg yolk, gently coddled in it’s own shell, topped with chives, seasoned crème fraîche and maple syrup.