ICE student wins Fiddlehead Culinary Competition

Boswell Scott, a student at the Institute of Culinary Education in New York City, took first place in NorCliff Farms Inc.'s Second Annual Fiddlehead Greens Culinary Contest. Students and two-year graduates had until May 6 to submit recipes online that incorporated fresh or frozen fiddlehead greens.

Scott prepared his winning recipe for sautéed coconut curry fiddleheads and chicken (recipe follows) at a Fiddlehead Festival on May 13.

Sautéed Coconut Curry Fiddleheads and Chicken

Boswell Scott, Institute of Culinary Education, New York City

Yield: 4 servings

3 T. olive oil
4 T. curry powder, divided
8 oz. fresh NorCliff fiddlehead greens or 10 oz. frozen fiddlehead greens
Half an onion, chopped
2 cloves garlic, minced
1 1/2 oz. carrots, julienned
4 T. sweetened coconut flakes
4 boneless chicken breasts, cut into thick julienne
Salt and pepper, to taste

Method (1) In a large saucepan, heat oil. While heating, add 2 t. of curry powder to hot oil. (2) When the oil is heated, turn down the heat to medium-high, add chicken and cook for 2 minutes. (3) When the chicken is perfectly seared and has taken on the color of the curry (yellowish green), add fiddleheads, onion, garlic and carrots. (4) Add the rest of the curry powder and sweetened coconut flakes, stir well and cook for an additional 2 minutes. Finish off with salt and pepper to taste. Serve immediately.