Bytes to Bites

Sauteed Fiddleheads
May 20, 2012, 5:04 am
Filed under: Side Dishes, Vegetables


Fiddleheads are the curled, edible shoots of the ostrich fern (Matteuccia struthiopteris). They are considered a seasonal delicacy in many parts of Canada. Fiddleheads are collected in the wild, sold as a seasonal vegetable or served in restaurants. They are a source of Omega 3 and Omega 6. As well, fiddleheads are high in iron and fibre.

Information on the internet suggests fiddleheads can be a cause of foodborne illnesses and should be boiled for 15 minutes or steamed for 10 to 12 minutes before eating, sautéing, frying, baking or making other foods (e.g. soups, casseroles) using fiddleheads.


2 cups fresh Fiddleheads

1/4 cup butter

1 tsp minced garlic (or fresh)

salt and pepper to taste


1. Boil Fiddleheads in a pot of water for 15 minutes (or steam for 10 to 12 minutes). Drain.

2. Heat butter in a pan. Add minced garlic to melted butter and stir. Add Fiddleheads. Saute Fiddleheads until the ferns are tinged lightly brown and tender, about 5 minutes.

3. Season with salt and pepper. Remove from heat and serve.


Interesting, tasty vegetable.

Our Home Rating? 3/5 bites



Orzo Pilaf with Mushrooms
May 20, 2012, 4:54 am
Filed under: Pasta, Side Dishes | Tags: , ,


I love orzo!! This is a good, easy recipe.


2 tbspns olive oil

1 onion, chopped

8 oz mushrooms, sliced

2 cups canned low-salt chicken broth

1 cup orzo

3 tbspns pinenuts, toasted


1. Heat oil in heavy large saucepan over medium-high heat. Add onion and mushrooms and sauté until golden brown, about 10 minutes.

2. Add broth and bring to boil. Stir in orzo. Reduce heat to medium-low. Cover and simmer until orzo is tender and has absorbed all liquid, stirring occasionally, about 15 minutes. Remove from heat.

3. Stir in pine nuts. Season to taste with salt and pepper and serve immediately.


I like to add a 1/4 cup of parmesan cheese as well and stir it in about the same time as the pine nuts.

Our Home Rating? 3.5/5 bites


Three Cities of Spain Cheesecake
May 20, 2012, 4:50 am
Filed under: Desserts - Cakes | Tags: ,


Delicious! Good on it’s own or served with a fruit topping.


For Crumb Cake Base:

1 1/2 cups finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps

5 tbspns unsalted butter, melted

1/3 cup sugar

1/8 tsp salt

For Cake:

3 (8 oz) packages cream cheese, softened

4 large eggs

1 tsp vanilla

1 cup sugar

For Topping:

16 oz sour cream

1 tbsp sugar

1 tsp vanilla


1. Crumb Cake Base: Stir together crust ingredients and press onto bottom and 1 inch up the side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

2. Preheat oven to 350 degrees F.

3. Cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.

4. For Topping: Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.


I’ve made this twice before and for a cheesecake newbie, it’s pretty easy and has turned out great both times. My husband raved about it!

Our Home Rating? 5/5 bites