Tag Archives: dill

Jane Grigson’s Celery Soup from food52.com

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  • 4fc5fbd0-b1b7-44ee-8bc7-7df3b3140ad6--2014-0107_genius_simple-soup-0161/2 pound celery, chopped (outside stalks or celeriac — about 2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced potato
  • 6 tablespoons butter
  • 4 cups veggie stock
  • 1/2 to 1cups milk (optional)
  • About 1teaspoons dill weed (2 teaspoons for fresh dill)
  • 2 1/2 tablespoons cream
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
  2. Blend or purée the soup. Pour through a strainer into a clean pan (to remove the last few threads of celery), adding a little milk if too thick. Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
  3. Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.

 

Creamy smoked salmon pasta with dill from whole foods

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  • 189610 ounces dried linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot , finely chopped
  • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
  • 3/4 cup half and half
  • 1 cup frozen peas
  • 1 package smoked salmon , cut into thin strips
  • 1/4 cup finely chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

 

Cucumber Salad with Sour Cream and Dill Dressing from Martha

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cucumber salad with sour cream and dill dressing_vert

 

  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)
  • Coarse salt and ground pepper
  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

  1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.

  2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

 

Terry’s Dilled Potato Salad

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5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.

Tzatziki Sauce by Chef John

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1 large English cucumber, peeled and grated
1/2 teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
1/2 lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish

Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.

Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

smoked fish pate, carol sanders

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a1 c smoked trout, trimmed and flaked
1 tbsp fresh lemon juice or lime
2 oz butter at room temp
2 tsp grated horseradish
1 tsp fresh dill weed finely chopped
2 oz scallions, finely chopped
salt and pepper to taste

In a broad, medium bowl, using the tines of a fork, mash the smoked trout. One by one add each of the ingredients as listed, mashing and blending.Balance tastes and seasons. Aim to store this for s day or two since it will taste better after the ingredients have mingled together.

Makes 2 1/2 c.