Cooking at its best with Johanne McInnis

My name is Johanne McInnis and although I was born and raised in Campbellton I have made the Saint John area, more specifically Quispamsis, my home for the last 16 years. I have two daughters, I work as a civil servant for the federal government and in my spare time, what little spare time I find, I love hiking, reading but mostly cooking.

One of the reasons I thought Jo’s kitchen was a great idea is because I love to cook and most of my recipes are simple, quick and healthy. I do not buy anything that comes in a can, box or wrapper and everything I make is from scratch.

Most of the recipes I have were clipped from magazines, borrowed from friends or copied out of books but I usually end up putting a personal twist on the recipe and it turns out to be a Johanne “original”. So, I encourage you to try them out for yourself, if you like any of my recipes let me know and feel free to send me one in return.

If you do please email me at maryjo_35@hotmail.com

Bon appétit!

Johanne

Recipes

This is probably the second easiest Fiddlehead recipe you're likely to come across, right after boiling and serving with butter. Again, this simple preparation brings out the wonderful, fresh flavor of the Fiddlehead with a minimum of muss, fuss or bother.

SAUTEED FIDDLEHEADS WITH PARSLEY AND GARLIC

1-pound Fiddleheads
1 or 2 garlic cloves, minced very fine
¼ cup butter or extra-virgin olive oil
2 tablespoons finely chopped fresh parsley
1. Trim any brown ends off of the fern shoots and wash them in cold water. Drain and pat dry.
2. Heat half of the butter (or olive oil) in a large skillet over medium heat. Add the fern shoots and turn the heat up to medium-high. The fiddleheads should sizzle, but don't allow the butter to burn. Toss and stir for about 5 minutes. Add the butter (or oil), the garlic, and the parsley. Continue cooking for one minute longer, or until you can smell the garlic and the fiddleheads are tender.
3. Season with salt and pepper and serve immediately on hot plates.