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Stephanie Fretwell-Hill
  • Wells, ME
  • United States
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Alvin Keene commented on Stephanie Fretwell-Hill's blog post Fiddlehead Recipes
"I love fiddleheads.  Please consider submitting your favorite Maine food recipes for our new Maine Locavore Cookbook. Check out all the details at www.locavorecookbooks.com"
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Stephanie Fretwell-Hill posted a blog post

Fiddlehead Recipes

Sautéed Fiddleheads with Hollandaiseserves 21 egg yolk1 T vinegar1 T cold water1/2 cup clarified butter1 T lemon juice2 cups clean fiddleheads1 T olive oil or buttersaltpepperThe sauce: In a double boiler, whisk egg yolk, vinegar, and water until it looks smooth and creamy. One drop at a time, whisk in the butter. Go very slowly, especially in the beginning. Once an emulsion starts to form and your sauce starts thickening up, you can add the butter a little faster.Be sure not to let the sauce…See More
May 7, 2011
Stephanie Fretwell-Hill updated their profile photo
May 7, 2011
Stephanie Fretwell-Hill is now a member of Eat Maine Foods!
Apr 27, 2011

Profile Information

Where in Maine do you live and eat?
Wells
What issues are you or your group interested or expert in?
farmland protection, organics, health/nutrition, food justice, farm to restaurant, CSAs, farmers' markets, local foods marketing and distribution, food coops, fisheries, ocean conservation
Other info about Me (please mention any food, fishing, agriculture, or community groups you are affiliated with):
I am a freelance writer and food blogger who is interested in eating locally, sustainability issues, etc.
Website (if any):
http://www.fretwellhill.com
Website 2 (if any):
http://www.buttermilkpartycake.com

Stephanie Fretwell-Hill's Blog

Fiddlehead Recipes

Sautéed Fiddleheads with Hollandaise

serves 2

  • 1 egg yolk
  • 1 T vinegar
  • 1 T cold water
  • 1/2 cup clarified butter
  • 1 T lemon juice
  • 2 cups clean fiddleheads
  • 1 T olive oil or butter
  • salt
  • pepper

The sauce: In a double boiler, whisk egg yolk, vinegar, and water until it looks smooth and creamy. One drop at a time, whisk in the butter. Go very slowly,…

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Posted on May 7, 2011 at 9:24am — 1 Comment

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