So, we made it.
After one of the longest weekends of my life, we are in our new apartment, our life piled high around us in teetering boxes, taunting us constantly.
I don’t always adjust to change well. I like my routine and I get a bit loopy when it gets adjusted. I feel a bit out of control and my anxiety starts weighing heavier than usual. Saturday night I made myself walk the dog in order to remind my brain that I was in the same city, the same neighbourhood (we moved one block over… ridiculous, I know), and there was no need to feel so overwhelmed. I came home feeling more relaxed and ready to start settling into our new home. It’s a slow process and we’re trying to find a balance between wasting ourselves by getting it all done in a matter of days, and being too lax about it and living with boxes for 6 months. I didn’t think it was possible to love a place more than our old apartment, despite seemingly being the only one who felt such joy from it, but our new place is open and airy, bright and welcoming. It’s on a main floor and just feels so much more like home than living on the 2nd floor. We’re anxious to get everything settled but I remind myself to enjoy the process of nesting, designing, organizing… it really is the best part of moving.
I made our first home cooked meal last night, Bang Bang Chicken Salad, but didn’t have the brain-capacity to focus on photographing or writing anything down when I made it. So today, while rummaging the crisper, I found some fiddleheads I bought last week. Not wanting them to go bad, I thought today was a good day to use them. But I didn’t want them in pasta, or in a salad… I wanted more for them. I wanted to pop them into my mouth like popcorn chicken and dunk them into a creamy dipping sauce. And so I did.
Breading fiddleheads is really simple and makes a great appetizer or snack (for yourself, as was my case, or for guests) in a hurry. The breadcrumbs are seasoned with lemon and paprika and the creamy Greek yogurt dipping sauce is good enough to eat with a spoon. I think you’re going to like them and I’m thrilled to share them as my first recipe in our new home. Eat them in good health, friends.
Crispy Baked Fiddleheads with Spicy Lemon-Sumac Yogurt Dipping Sauce
serves 4 as appetizer, 2 as a snack
Sumac is a tangy, crimson coloured spice that’s added to many Middle Eastern dishes to give them a lemony kick. You can find it in some well-stocked grocery stores but otherwise, look in Middle Eastern markets for it.
1 1/2 cups whole wheat breadcrumbs
1/2 tbsp lemon zest
1/4 tsp paprika
pinch salt & fresh ground pepper
Scant 2 cups fiddleheads, rinsed 3x and trimmed
2 eggs, lightly beaten
Lemon-Sumac Yogurt Dipping Sauce
1 cup plain Greek yogurt
1/2 clove garlic, minced
juice from 1/2 lemon
zest from 1/2 lemon
1 tsp sumac
1/2 tsp cayenne pepper (less if too spicy)
For the bread crumbs:
Stir all ingredients together or pulse in food processor for a uniform consistency. Set aside.
Preheat oven to 400.
Have the beaten eggs in one bowl and a plate with the breadcrumbs nearby. Place the cleaned and dried fiddleheads into the egg mixture and then coat them in breadcrumbs. Place on a rack set above a cookie sheet (this ensures even cooking). Repeat until all fiddleheads are on the rack. Place in the oven and cook for 10-12 minutes or until golden brown and crisp. Let cool.
While the fiddleheads cook, whisk all the dipping sauce ingredients together. Taste and add more salt, lemon or cayenne if needed.
Serve the fiddleheads on a platter with the dip.