While were list making…
1) Sour Cream and Dill Cucumbers
2) Cucumber and dill sandwiches
3) Pickles
4) Veggie Dip
5) Help me figure out more!!
Top Five Culinary Uses for Dill
dill goes nice with fish-samon with dill sauce
pickled okra
dill bread (which i need a better recipe for)
Tzatziki sauce! Delicious.
Dill is a must in potato salad.
Oh yeah, dill bread. I use the recipe from Phyllis Shaudys' book.
Dill bread, that sounds awesome. Recipes please!!! I did not deadhead my blooms last year and I have a bumper crop right now!!!
From Phyllis Shaudys', "The Pleasure of Herbs"
Annie's Dilly Bread in a Casserole
1 pkg active dry yeast
1/4 c warm water
1 c cottage cheese
2 T sugar
1 T dried minced onion
1 T butter
2 t dill
1 t salt
1/4 t baking soda
1 egg, beaten
2 1/4 - 2 1/2 cups flour
Soften yeast in warm water. Heat cottage cheese to lukewarm and combine with yeast mixture. Add rest of ingredients, except flour and blend together. Add enough flour, in several additions, beating well after each, to form a stiff dough. Cover with buttered wax paper and a linen towel. Let rise in warm place until doubled in size. Stir down dough and turn into a well-buttered 8" round ceramic casserole dish. Cover and let rise again in a warm place, until doubled. Bake in preheated 350 oven for 40-50 minutes until golden brown. Brush with melted butter and sprinkle lightly with salt.
Also favs:
In Salad dressing
In Fochachia Bread
In sauces for fish or just on fish or (by itself with fish on the side LOL)
try these i haven't made them yet but found a recipe for them yesterday
flaky dill biscuits
yield: 9 biscuits
2 cups all purpose flour
3 tsp. baking powder
2-3 tsp. dill weed
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup cold butter
2 eggs beaten lightly
1/2 cup plus 1 Tbsp. half and half cream, divided
NOTE: If you dont have half and half you can substitute 4 1/2 tsp melted butter plus enough whole milk to equal 1 cup.
in large bowl, combine flour, baking powder, dill, salt and pepper. cut in butter until mixture resembles coarse crumbs. with a flork, stir in eggs and 1/2 cup cream just until moistened.
drop onto ungreased baking sheet. brush tops with remaining cream. bake at 450 degrees for 10-12 minutes or until golden brown.
I throw a few dill seeds (or weed if I don't have the seeds) in potatoe salad.
Pam
I make heart healthy mayo with dillweed. It's really good in salmon salad and potato salad.
When my daughter was a babe and suffered from tummy pains, I would make her dill water. Simply very diluted dill weed tea. It helped her pass gas and get on with baby stuff like cooing.
wow!
I make a great dip with canned salmon, cleaned. Add 1/2 c. mayo, squeeze 1/2 large lemon, 3 - 4 Tbsp. fresh dill and 2 - 3 Tbsp. capers. Mix well. Put in a plastic lined fish mold and refrigerate. Topple onto a pretty plate. Garnish with more capers, fresh dill sprigs and lemon slices. Serve with bagel toasts. It's delicious and elegant.
Great in tuna salad or pimiento cheese as well.
i used to make a dill dip and put it in a hollowed out round bread--then the bread that was removed was cut into cubes to dip in the dip--
mmm, always good!!!
ok friends it's bedtime and now I'm starved LOL!
Scrambled eggs. Mmmmmmmm.
KNolan, have you tried the vacuum packages of wild salmon? No cleaning needed, and it's really good.
I use dill in fritattas. Another favorite is on tilapia, along with Emeril's Bayou Blast, garlic powder and lemon and orange zest. I cook the tilapia in olive oil.
Try fresh pasta with a sauce made of fresh cream, dill leaves, champignons, and a bit of reggianito cheese.
That sounds deliciosa!
In a creamy white sauce on potatoes
Here is a good yeast dough version of dill bread..
Potato Dill Rolls
Rolls:
2 small potatoes (5 oz)
1 package dry yeast
1 tablespoon sugar
1 cup warm water including potato liquid Lukewarm (105 - 110 degrees)
2 cups bread flour
1 cup regular flour
1 tablespoon canola oil
1 teas. dried dillweed (or 2 tsp. fresh)
Glaze
1 egg
1/2 teas. salt
Preheat oven 375 before baking.
Cook potatoes in water until soft. drain, reserving both potatoes and liquid. Let the liquid cook slightly.
Stir yeast and sugar into cooking liquid (potato liquid combined with warm water to measure 1 cup) set aside until foamy.(about 5 minutes)
Put potatoes and the flours into a food processor fitted with the metal blade. Mix until the potato is crumbled. With the processor running, add the yeast mixture, oil, dill & salt. Mix until the dough just cleans the sides of the work bowl. If the dough is too sticky, add more flour by the tablespoon, working it in before adding more. If the dough is dry and crumbly, add more water by the tablespoon, again working it in before adding more. Once the desired consistency is achieved, (moist, but not sticking to the sides) mix the dough until well kneaded, uniformly supple and elastic, about 40 seconds. Place in greased bowl and cover. Let rise in a warm place until doubled in bulk. ( 1 1/4 hour). Punch the dough down, place on a floured board. Cut into 12 equal pieces. Shape each piece into a ball by pinching one end. Place, pinched side down on a greased baking sheet, spacing them 2 inches apart. Lighlty drape oiled plastic wrap over the rolls and let them rest in a warm place until puffy, but not quite doubled. (about 30 minutes) For the glaze, use a fork to mix the egg and salt in a small bowl. When rolls have puffed, lightly brush the surface with glaze.
Bake until rolls are well browned (about 20 minutes). Transfer them to a rack to cool. Serve warm
Dough is also suitable for baking as a baguette or a standard loaf.
(I simply smash the potatoes a bit, and go the bread-dough machine route, the dough setting does a great job of incorporating all the ingredients, with just a little tweaking to get the correct water/flour ratio.)
Oooohhh, these sound so good!! I don't normally have dill because it bolts before I get to it. But I do love it!! I am surprised no one mentioned TUNA or tuna salads!!!
Tomato-dill soup or sauce for zuchini, yogurt-dill dressing for salads or veggie sides, and with carrots. I see carrots paired with mint but I prefer with dill. With deviled eggs, or just as a garnish for kind of sald greens or vegetables. Not picky here.
'Scuse me while I wipe the drool with my hanky.
Biv - I have't seen the salmon in that packaging but I will definitely find it!
KN, the package label says no draining is needed, but there's a bit of liquid in the envelope. I don't mind the liquid if I'm making salmon patties, but it needs to be drained for salad. I made salmon salad yesterday, as a matter of fact. It tasted better today as the flavors had melded. I made it with a combination of 1/3 chipotle mayo and 2/3 dill mayo.
Biv....just once, i would love to come to your house for dinner. OK...that's a lie. If I lived close to you, I would be begging you to invite me at least once a week. We'd be in good company and I'd bet we'd be up all night long talking.
Can you tell me where you are purchasing the salmon at?
We grilled a great teriyaki salmon last week (and I'm not a teriyaki fan). But it was great and made a good salad with baby greens for lunch the next day.
Sorry to go off topic!