Fiddlehead Pasta!

I'm not much of a pasta-eater for someone of Italian descent, but I couldn't think of a more delicious way to try my first fiddleheads than with butterfly pasta. My friend K.K suggested that I cook them with lemon butter, and the notion of eating these in a light, clear sauce stuck with me. I adapted this recipe from one I found online, adding a couple of things I enjoy.

The first step was to blanch the rinsed fiddleheads in boiling salted water for 2 or 3 minutes. Then I rinsed them in cold water and added my butterfly pasta to the already boiling pot.
When the pasta is 2 or 3 minutes away from being al dente, saute 3 or 4 cloves of garlic, sliced, in 3 tbsp butter or margerine, until just brown.
At this point, I added some dry chilis because I love a little kick to my pasta, especially if it's a light dish.
Drain the pasta and rinse in cold water. Then add the juice of 1/2 a juicy lemon to the margerine and garlic and allow to thicken (it will likely take only a few seconds)
Add the fiddleheads and toss, then add the pasta and toss. Keep on the heat, tossing, until the pasta is coated and most of the liquid is absorbed.
At this point you can season with salt, pepper, or cheese if you like.
Deeeelish.

Chap Chae - Korean-style clear noodles with vegetables

I'd had Chap chae many times at Korean and Japanese restaurants before I tried to make it myself, and I was delighted to discover how easy it is.

The most difficult part (which is barely difficult) is finding the right noodles. This recipe calls for bean thread noodles, also known as cellophane noodles, glass noodles or mung bean noodles. These can be a bit tricky to find, but I've substituted rice vermicelli and it's still very delicious.
Mung bean and sweet potato starch noodles look a little scary in the package. They're stiff and greyish purple, but trust me, they're delicious (and see-through!)

For the Sauce:
1/4 cup low salt soy sauce (or regular soy mixed with a little water)
1 1/2 tbsp sesame oil
1 1/2 tbsp sugar
2 cloves chopped garlic
For the rest:
1/2 package bean thread noodles
1/2 tbsp sesame or vegetable oil for the pan
1/2 an onion, sliced
1/4 block of medium firm or firm tofu, sliced into strips
And a handful each of thinly sliced zucchini, carrots, pepper, snap peas, mushrooms, or any other vegetable you feel would be delicious in this mix.

Chop the garlic and combine all ingredients in a food processor. Process until blended.
Meanwhile, prepare the noodles according to the package directions. Mine had to sit in boiled water for 10 minutes.

Next, sautee the harder chopped vegetables (onion and carrot) and the tofu in oil until tender. Add the rest of the vegetables and cook for another couple of minutes.










After all of the vegetables are done and the noodles are cooked, drain the noodles and add the noodles and sauce to the pan, stirring.






Stir everything together and continue cooking until it has combined and most of the sauce has been absorbed. I like to eat a bit when it's hot and a little later when it is room temperature. I've usually had it served cool, and the flavours are stronger when it's had a chance to settle.