Please,

The holidays are coming and I have to cook for relatives. I love dill, but am dissatisfied with what I've been able to come up with so far.

Please, Electrical friends. Please with the help.

= Justin

Man I don't envy you.

Poles and Russians have lost of amazing recipes with dill. Ever tried making vegetarian borsht? I ain't got a recipe for it (mine has chicken), but I bet it's worth a Google.

What about a dill pesto?

It would allow you to use dill as a primary flavor, but give you the flexibility to work with some other things that you might cook really well.

I bet you could make one hell of a lasagna using a dill pesto.

Dill goes great in Potato Salad and gravy...miso gravy. Actually thats all it goes great in 'round here.
I don't know about dill pesto, as the dill flavor, to me, was always a better compliment than main attraction. Now cilantro pesto, on the other hand, goes great on a spaghetti squash.

NEW POTATOES WITH DILL

1 lb. new potatoes, unpeeled
2 tbsp. butter
2 tsp. fresh dill
1/2 tsp. seasoned salt

Wash potatoes; cut into 3/8-inch thick slices. In a 12 inch x 7 1/2 inch x 2 inch baking dish, arrange potatoes in thin layer. Dot with butter; sprinkle with dill and salt. Cover and bake at 425 degrees for 25 minutes or until tender; stirring after 15 minutes. Yield: 4 servings.



I make this for the vegitarian GF... if you wanted to make it vegan just switch the butter for olive oil.

Here you go.

-A

i few weeks back i had a pesto/spinach veg. lasagna. i bet a little dill would go a long way there!

ginger, carrot, and dill make an excellent soup.

dill pickles are excellent in a bloody mary.

shit man, i just threw your party!

If you can eat eggs, make a dilled aoli. In a bowl with a whisk, beat an egg yolk together with a little prepared mustard, some salt, pepper, vinegar and a clove of crushed garlic. When smooth, begin dribbling in good olive oil, a little bit at a time. When you have a smooth mayonnaise consistency (thicker than vinaigrette) about quadrupled in volume from the starting ingredients, taste and adjust for seasoning. It should be pretty tangy and taste noticeably of garlic. Stir in a bunch of finely chopped dill and refrigerate for a couple of hours to let the flavors mature.

Serve it over steamed broccoli, grilled or roasted asparagus.

Or fuck it, just boil and shock some Brussels sprouts, drain them, then dress them by tossing in a bowl with melted butter (or olive oil), lemon juice, coarse sea salt, black pepper and a bunch of chopped dill.

Your farts will be voluminous and acrid.

steve wrote:Or fuck it, just boil and shock some Brussels sprouts, drain them, then dress them by tossing in a bowl with melted butter (or olive oil), lemon juice, coarse sea salt, black pepper and a bunch of chopped dill.

I'd like to add that you can roast them, pre-dill.
Use the olive oil if you're going to do this.
Let the edges get a little crispy, add the dill, then add the sea salt last, so there is a little crunch.
Toss. Serve.

Also, before you boil, cut a shallow "x" into the base of the sprout.

Your farts will be voluminous and acrid.

Only thinly sliced, raw turnips trump a brussels sprout fart. It's true. You'd better stay home that night.

-A