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Thread: dill recipes
07-27-2002, 01:23 AM #1SUSANGuest
Tomato Dill Soup
1/2 cup butter
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
2 tsp. minced garlic
1 tsp. fresh basil
1 tsp. fresh thyme
1 tsp. fresh tarragon
1/2 cup all-purpose flour
3 cups chicken broth
1 can (35-ounce) tomatoes, chopped with liquid
21/2 cups tomato juice
1 cup heavy cream
1 tsp. sugar
1 tbs. fresh dill
Melt butter or margarine in a large saucepan over medium-high heat. Add
onions, carrots and celery; cook until softened, 8-10 minutes. Stir in
minced garlic, basil, thyme and tarragon. Cook 1 minute. Stir in all-purpose
flour and cook 4-5 minutes, stirring occasionally.Add chicken broth,
tomatoes with liquid and tomato juice. Bring to a boil. Reduce heat and
simmer 10 minutes. Stir in heavy cream and sugar. Cook 5 minutes until
Just before serving, stir in chopped fresh dill.
From "Collected Herbal Favorites," published by The Herb Bunch, Lexington
(S.C.) Family and Community Leaders
Festive Layered Salmon &Amp; Dilled Cheese Torta
16 ounces cream cheese, softened
1 tbs. shallots, minced
1 tbs. fresh lemon juice
5 tbs. fresh dill, finely chopped
1 tbs. Dijon mustard
2 tsp. prepared horseradish
1 tbs. whole mustard seeds
4-6 ounces smoked salmon
2 tbs. capers
2 green onions with some tops, chopped
For garnish: feathery dill sprigs, thick stems removed
In a food processor, mix the cream cheese with the shallots, lemon juice,
dill, Dijon mustard, horseradish and whole mustard seeds.
Line a 4-cup loaf pan or bowl with plastic wrap, leaving a 1-inch overhang.
Spread half the cream cheese mixture on the bottom, making sure to get
enough in the corners. Be patient, as it will pull away from the plastic
Sprinkle the cream cheese with 1 tablespoon capers, half of the chopped
onion and several sprigs of dill removed from the thick stems.
Add a layer of salmon, reserving the prettiest slice for the top layer;
press down gently.
Spread remaining cream cheese on top of salmon with a spatula. Arrange the
reserved piece of salmon with dill sprigs on top and sprinkle with the
remaining capers and green onions. Cover and chill overnight.
Unmold the torta onto a platter and garnish as desired with dill, capers,
caviar, herb blossoms, finely chopped red onions or cucumber slices. Serve
as an appetizer with party pumpernickel, pita crisps or cucumber rounds; or
serve individual slices as a first course.
From "The Herb Garden Cookbook" (Gulf Publishing Co., 1998, $24.95
Creamy Dill And Mustard Sauce
2 tbs. chopped shallots
1/2 cup dry white wine
1 tbs. tarragon vinegar or white wine vinegar
1/2 tsp. freshly ground white pepper
1 cup heavy cream
1/4 pound unsalted butter, divided into 4 pieces
2 generous tbs. chopped fresh dill
2 tsp. chopped chives
3-4 tsp. Dijon mustard
Salt, to taste
In a medium saucepan, combine the shallots, wine, vinegar and white pepper.
Bring to a boil, uncovered, and reduce by half.
Add cream and reduce again by half. (Sauce should be slightly thickened.)
Lower heat and whisk in butter, one piece at a time. Quickly add the dill,
chives and mustard and salt, to taste.
Sauce will be rich and creamy. Serve with broccoli, cauliflower, carrots,
new potatoes, asparagus, fish, chicken or veal.
From "The Herb Garden Cookbook"
Red-Skin Potato Salad With Honey Dill Dressing
11/2 pounds small red new potatoes
4 strips bacon
1 medium red onion, diced
6 tbs. honey
6 tbs. apple cider vinegar
1/2 tsp. cornstarch
1/2 tsp. water
2 tbs. chopped fresh dill, or 1 tbs. dried dillweed
1 bunch watercress, washed and chopped
In a large pot, boil whole potatoes in salted water until tender but firm.
Drain and cool.
While potatoes are cooling, sauté bacon until crisp in a large frying pan.
Remove bacon and set aside. Add onion to bacon drippings; cooking until
soft, about 3 minutes.
Add honey and vinegar to pan; stir to combine and bring to a boil.
Blend cornstarch with water; stir into honey mixture. Cook until mixture
thickens. Remove from heat.
Crumble bacon and stir bacon and dill into dressing.
Cut cooled potatoes in half; leave skins on. In a large bowl, combine
potatoes and watercress. Pour dressing over salad. Toss gently and serve.
1/2 pound whole green beans, trimmed
11/2 cups packaged, peeled baby carrots
1/2 cup cider vinegar
1/4 cup water
1 tbs. chopped, seeded fresh red chili peppers
2 cloves garlic, minced
1/2 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh dill or 1 tbs. dried
2 pickling cucumbers, cut into spears
In a large saucepan, cook green beans, covered, in a small amount of boiling
water for 2 minutes. Add carrots and continue cooking, covered, for 2
minutes more. Drain; transfer to large bowl. In the same saucepan, combine
vinegar, water, chili peppers, garlic, salt and crushed red pepper. Heat
just to boiling. Remove from heat; stir in dill.
Add cucumber spears to green beans and carrots in bowl. Pour hot vinegar
mixture over vegetables. Let stand at room temperature 30 minutes. Transfer
vegetables and vinegar mixture to a plastic bag set in a deep bowl. Close
bag. Marinate in refrigerator for 4 hours or up to 3 days, turning the bag
Creamy Shrimp And Dill Puffs
1/3 cup whipped cream cheese
1/2 tsp. fresh dill or 1/4 tsp. dried
1/8 tsp. ground ginger
1 tbs. chopped green onions
1 can (8 ounces) crescent rolls
1 cup chopped cooked shrimp
Dill, for garnish
Preheat oven to 375 degrees. In a small bowl, mix cream cheese, dill and
ginger. Stir in green onions. Set aside. Unroll crescent dough; separate
into 8 triangles. Cut each triangle in half to make 16 triangles. Place
crescent triangles into muffin pans so the bottom of each muffin cup is
covered and crescent corners are lying outside the cups.
For each cup, spoon 1 teaspoon chopped shrimp into bottom. Top with 1/2
teaspoon of the cream cheese mixture. Loosely fold dough corners into
center; pinch corners together and twist to seal tightly. Lightly sprinkle
tops with additional dill. Bake 15-17 minutes.
Potato Dill Soup
3 pounds new red potatoes
1 large onion, chopped
2-3 tbs. fresh dill, chopped
2 tsp. black pepper
2 tbs. butter
1 cup sour cream
Salt, to taste
Dill, for garnish
Cut peeled or unpeeled potatoes into 1-inch cubes. Cover potatoes and onion
with water and boil until potatoes are soft.
Add dill, pepper, butter, sour cream and salt. Stir well. Bring to a simmer
From Shirley Sease
Source : Messenger-Inquirer Owensboro, Ky