tocharian wrote: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.

Scandinavians also have some great dishes incorporating dill.

For anyone looking for a good borscht recipe, I recommend the one in [url=http://www.amazon.com/Victory-Garden-Cookbook-Marian-Morash/dp/039470780X\]The Victory Garden Cookbook[/url]. It's by far the best borscht I've tasted, and it's just a generally useful cookbook all around.

Dill is awesome with fish. Get some tilapia or other non-steaky fish. Melt some butter with chopped dill, lemon juice, black pepper/salt and capers. Drizzle on the fish. Put under a broiler for 5 minutes or so (until flaky).

Add a bit of dill to your chicken soup.

Stuff your next roasted chicken with dill, garlic, and lemon.

Make some pickles.

Dill goes nicely with fennel root, in my opinion.

Tartar sauce.

Crab cakes.

Veggie Dip.

yaledelay wrote: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.

Tried this the other night. Not bad, but not much on the dill. Of course, I'm of Irish stock so it's hard to get be to say anything bad about the potato.

= Justin

steve wrote: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.

This was good, but my wife didn't care for the mustard taste of it. I'll give the sprouts a shot next, although I am a bit worried about the consequences you suggest.

= Justin

I won't attempt to spell the word for the greek yogurt based sauce who's name is "tatziki". It is lovely on fish, as a dressing for salad, as a thick spread for a sandwich, as a dip for other vegies, etc. Here's one ersatz version:

1 lb. plain yogurt. (I like the whole milk kind, maybe you like lo-fat)
2 cucumbers
some fresh dill
salt

get some cheese cloth and lay it in a collander. Dump the yogurt in the cloth and let it drain, preferrably overnight. You can get aggressive in the morning by gathering the cloth about the yogurt and gently squeezing some extra moisture out.

Peel cukes, cut in half lengthwise, and remove the seeds. Grate the cukes on the large holes of yer standard box grater. Put the cuke in either more cheese cloth or in a fine strainer and let them drain overnight just like the yogurt. Maybe add just a pinch of salt to get the cuke to dewater a bit more. Like the yogurt, you may choose to squeeze some extra moisture out in the morning.

Discard the moisture from the yogurt and cukes. Mix up the yogurt and cukes, chop the dill and add that too. It takes a fair amount of dill, and will likely take some salt too. Unfortunately, you need to let the mixture fester for a few hours at minimum in order to judge if you've added enough dill and salt. So go slow. I have no measurements for you in this regard. sorry...

I love making gravlax with fresh dill. If they won't eat fresh salmon, fuck 'em.

Justin from Queens wrote:

steve wrote: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.

This was good, but my wife didn't care for the mustard taste of it. I'll give the sprouts a shot next, although I am a bit worried about the consequences you suggest.

= Justin

Skip the mustard, it's not necessary. Don't worry about the supposed gas, it never happens to me with the sprouts/cabbage/cruciferous family.

This is Bilbo's Famous Dill Dip. My first job was prepping at Bilbo's Pizza and I made this stuff by the vat. You can make it in any amount, but it looks most impressive when you have a vatful.

Gallon of mayo
Gallon of sour cream
1/4 to 1/2 cup of dill, maybe more, make it well saturated with dill
1-2 tbsp onion powder (to taste)
1-2 tbsp garlic powder (to taste)

Serve with warm chappati:

A bunch of chappati flour, salt, follow the directions to make roti-style flat rounds. Make in skillet or griddle, or if you have a pizza stone make it on that. You can make them ahead of time then warm in the oven.

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.

Your farts will be voluminous and acrid.

Tried this last night, even though the holidays were over. Turns out my wife (who is quickly becoming the Achilles Heel in this whole business) doesn't care for the sprouts. I enjoyed them without the consequences you note, thankfully. I improvised on the amounts of stuff, but butter, salt, lemon and dill are a forgiving combination.

On the tatziki - the labor involved in this exercise makes me happy that I like in a Greek neighborhood. I can buy it and enjoy it quicker than you can say cheesecloth.

I'm thinking I should revisit potatoes, here. Potatoes and dill. Lemon, butter, dill, potatoes ... this may be the simple magic that I've been looking for all along.

= Justin

zom-zom wrote:I love making gravlax with fresh dill. If they won't eat fresh salmon, fuck 'em.

I was trying to think of a polite way to express my thoughts on this matter, but zom-zom beat me to it.