Dill -- how do you use it?
Posted 11 June 2012 - 06:38 PM
I'm embarrassed to say, dill is just not in my repertoire. It isn't that I don't like it, I just don't understand how to use it. Any favorite recipes or foods that include dill?
Posted 11 June 2012 - 08:03 PM
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Posted 11 June 2012 - 08:08 PM
Poached salmon is lovely with a dill sour cream sauce, and salmon patties (made from leftover salmon or even canned) is perked up with a touch of dill.
Posted 11 June 2012 - 09:32 PM
Posted 11 June 2012 - 10:17 PM
Pea salad. Fresh or thawed frozen peas, scallions and chopped, fried bacon. Dress with equal parts mayo and sour cream, fresh dill and S&P. Serve in butter lettuce cups. Reminds me I should make this soon.
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Posted 11 June 2012 - 10:28 PM
Posted 11 June 2012 - 10:47 PM
Posted 12 June 2012 - 02:34 AM
Shred a cucumber, salt it and cover with dill (the more the better for me), add crushed/minced garlic and olive oil. Add good Greek yoghurt, mix well and put in a fridge for a few hours. You can either drink it (in that case add some milk to achieve more fluid consistency), use as a dipping sauce with grilled meat or vegetables (typical tzatziki use) or eat on its own. Some Bulgarians also mix in crushed walnuts, which adds a nice slightly bitter aftertaste. The dill is extremely nice in this.
Salmon (especially smoked) and dill are a natural fit.
If you have new potatoes, just steam them and mix with dill and/or parsley with olive oil for a quick fragrant spring salad.
Posted 12 June 2012 - 05:10 AM
A really simple dish to try is saganaki - works well with prawns.
If you simply sauté some prawns and add tomatoes you might have an Italian pasta sauce. But if you add some Ouzo (flambe) then throw in some fetta and some dill you end up with a distinctively Greek prawn saganaki. Takes 5 minutes to cook and is delicious.
Dill - Fetta - Ouzo = excellent combination.
Posted 12 June 2012 - 05:26 AM
Dill is also used in a number of Indian cuisines as a vegetable. Because of its distinctive aroma and taste, not everyone likes it! In Allahabad, it is often sold in combination with methi (fenugreek greens) and a common recipe is to cook it as a dry sabzi (vegetable dish) with potatoes (either along with the methi or without).
There's also a famous Sindhi dish called sai bhaji which is a mixture of vegetables cooked with greens and chana dal until tender and then mashed. The dill in it gives a distinctive flavour.
One of the dishes I make most commonly with dill is a chana dal khichdi (rice and dal dish) with dill as the main vegetable and cumin, hing, tomatoes and garam masala used in the tadka. Another dish is toor dal with dil. For this the toor dal is pressure cooked and then the dill and some chilli powder is simmered in it until done, before a tadka of mustard seeds, cumin seeds, hing and garlic is given. Both of these dishes are divine with a good squeeze of lemon.
Posted 12 June 2012 - 07:53 AM
Posted 12 June 2012 - 09:45 AM
I've eaten a couple of Iranian style rice dishes with dill in them, amongst other herbs I think. Very very good.
A long time ago, I took a class on Turkish cooking where I learned a how to make a great rice dish with dill. It's very easy -- briefly saute rice in lots of butter (1/4 C for 1 cup of rice), add about 1-1/3 C water, half a tsp of salt and 1/4 cup minced dill. Bring to a boil then cover and simmer until water is absorbed and rice starts to form a crust on the bottom of the pan (10-20 minutes). Remove from the heat and let rest for 15 minutes or so.
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Posted 15 June 2012 - 08:09 AM
And as Jason mentioned above, I always add dill to my chicken soup.
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Posted 15 June 2012 - 09:59 AM
Posted 15 June 2012 - 12:00 PM
Posted 15 June 2012 - 02:44 PM
Posted 15 June 2012 - 04:51 PM
1 cup mayo
1 cup sour cream
1 to 2 tablespoons minced onion
couple dashes seasoned salt
1 to 2 tablespoons minced italian parsley
4 to 5 tablespoons minced fresh dill
its best when it has sit for an hour or more. Its fabulous on good bread, and basically any raw veg I can think of.
Posted 15 June 2012 - 06:23 PM
Posted 16 June 2012 - 01:31 PM
one whole bunch of dill (with stems, the more the merrier)
1 cup heavy whipping cream
pinch of salt
pinch of black pepper
half a garlic clove
juice of 1/2 lemon
small chunk of shallot or bermuda onion (about 1/2 tablespoon)
blitz the ingredients with a stick blender until you get a savory whipped cream...
the garlic and shallot help to thicken the end product.
takes 30 seconds to make.
allows you to apply dill and lemon to a piece of fish, without having it all run off the protein onto the dish... concentrated goodness. lasts about 1 week in the fridge
Edited by Heartsurgeon, 16 June 2012 - 01:32 PM.
Posted 17 June 2012 - 01:15 AM
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