Fiddlefern Omelette

I really like it when the tindera (saleslady) at the market knows her product/s well.

We went to the weekend market to buy specific items, quickly finishing our errands and heading out into the parking lot when a tindera called my attention to her wares... Fiddlehead ferns, or pako in the vernacular.  I politely declined, saying that we were not in the mood for salad (which is the usual way that I know).  The tindera then informed me (with a slight indignation, I might add) that the pako can be prepared and cooked many other ways... sauteed with shrimps or dried fish, or simply with butter and garlic; as part of a ginataan (coconut cream) dish, especially crabs (!); or an elegant omelette...  that did it - I bought a bundle!  I wanted to make pako omelette!

First step, as always, is to trim the ferns from the stems.  The second step is to blanch the ferns briefly and then put them in an ice bath.  The last step in preparation is to dry to the ferns thoroughly.  Only then are the ferns ready.

Saute about 3 large cloves of garlic, grated, in about 1/4 cup of salted butter.  Set aside when done.

Meanwhile, beat 6 extra large eggs with 3 tablespoons of whipping cream and a large pinch of salt (or to taste).  Pour into a skillet (at least 10 inches, preferably 12 inches) and cook over medium heat.  Lift the edges of the omelette to let uncooked eggs slide underneath.

When the top of the omelette is almost set, place the sauteed fern tips in the middle and top with slices of white cheese (the local kesong puti is best).

Fold one side of the omelettle over...

Then fold the other side...

Transfer (carefully) to a serving platter and serve!

We found this dish to be super delicious, with the ferns still crunchy!  Now I can't wait to buy more ferns next weekend and prepare a ginataan dish... I hope I can find decently priced crabs as well!

Pako Fern Salad

Pako ferns (or fiddleheads) are back in season.    We usually find these when the rainy season starts.  They're best eaten the same day that they're purchased as they deteriorate rather quickly.

I don't know any other way to serve this except as a salad and we used to eat them raw.  But I've since been told (by the market vendor, no less) that the pako ferns, while edible, should be blanched, as they have some form of mild poison.  Since then I've blanched them briefly in boiling water for a few seconds and then immediately put them in an ice bath.  Afterwards I spin them in a salad spinner to remove excess water.

The recipe:

2 to 3 bundles of pako fern, blanched and chilled
2 large tomatoes, sliced into slivers (seeds removed)
1 large red (Spanish) onion, sliced thinly
2 red (salted) eggs, chopped coarsely
kesong puti, crumbled (or feta)

Toss all ingredients, except the kesong puti, together, . Chill in the meantime.

Meanwhile make the "vinaigrette".  Place the ingredients in a shaker and shake shake shake!

1/4 cup native vinegar
juice from 1 calamansi
1 tbsp. olive oil (optional)
1-2 tbsp. crushed mixed peppercorns
2-3 pinches of Himalayan pink salt

Toss with the salad, top with grated kesong puti and serve!

Other ingredient suggestions include cucumber, slivered green mangoes, and/or garlic chips.