Cookaholics Bulletin Board

Besides pickles, and they don't really use a lot.

The reason I am asking is because I have three plants growing, and two of them just took off, and are growing up into the light, and, like I found out with other types of herbs, I really only need one plant when they are growing hydroponically.

One is a variety a lady sent me a couple of years ago that she labeled a Thai Dill, figuring I'd like anything Thai. I haven't seen much Thai stuff calling for it - it's probably from the area bordering Laos. I did find some Laotian recipes that call for 1/2-1 c of chopped dill, but haven't tried them yet. I read somewhere that they use it almost like a vegetable, and this must be what they were referring to. I'll try one, and let you know.Both had fish sauce, lime leaves, and lemongrass, and looked pretty much like Thai recipes, except for that dill.

Dave,

I've made Garides Saganaki with 1/3 cup of dill, and quite liked it:

http://www.saveur.com/article/Recipes/S ... s-Saganaki

(replace the mint in the recipe with a bunch of dill).

You can also add quite a bit of dill to tzaziki and change its flavor as a dip, or make a sauce for fish involving 1/4 cup dill, 1 bunch minced green onions, 1 clove garlic, salt and 2 cups yogurt.

Hi Dave I like dill and have quite a few recipes that use it. We can't seem to keep it alive so I envy you. Here are 3 recipes that use more than 2 TBS. I also have about 20 more that use about 2 TBS. Let me know if you want any of the recipes.
Capellini with Salmon and Lemon-Dill-Vodka Sauce, ½ cup
CHEDDAR DILL CORNBREAD 1 cup
CUCUMBER, FRESH DILL, AND SWEET ONION SALAD ½ cup

Thanks Fuzzy and Alina, and yes, I would love to have those recipes. That cornbread recipe lookds especially interesting; dill seems to have an affinity to cheese and yogurt. That bread would probably be good to serve on a menu including fish, since that is another food diil is often paired with.

I cannot help with a recipe which uses a lot of dill but I am intrigued about hydroponic operation. What's involved besides light & water & plants? Photos?

You need fertilizer! LOL

I'll start a new thread for you in the gardening section, and post my albums of photos from the hydroponics.

Today I made that Laotian chicken dish with the dill, and it turned out really good. It had a lot of lemongrass in it, as well, and an equal amount of mushrooms to chicken. Another recipe in the book has just the mushrooms, but otherwise the same ingredients, for the most part. I would not have thought of pairing dill and mushrooms, but then, they go well with all the other herbs I have ever used with them.

Here you go, enjoy:
EXPORTED FROM LIVING COOKBOOK

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE Servings: 4

Preparation Time: 15 minutes Cooking Time: 1 hour Total Time: 1 hour and 15 minutes

1 medium onion
1 TBS. olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
½ tsp. salt
½ cup fresh dill
1½ tsps. lemon zest
2 TBS. lemon juice
¼ tsp. black pepper coarsely ground
2 cups Broiled Salmon with Citrus Yogurt Sauce flaked
10 oz. capellini (angel-hair pasta )

Finely chop onion, should have about 1 cup. Chop dill. Finely grate lemon zest.

Cook onion in oil in a 3 qt. heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve ½ cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.

While fish is heating, cook pasta in a 6 to 8 quart pot of boiling salted water until al dente. Reserve ½ cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

Recipe Type: Fish and Shellfish, Fresh Dill, Gourmet, Lemon, Main Dish, Pasta

Author: Romulo Yanes
Source: Gourmet
Web Page: http://www.gourmet.com/recipes/2000s/20 ... withsalmon

BROILED SALMON WITH CITRUS YOGURT SAUCE

This recipe serves 4 as a main course after you set aside one third of the fish to make the CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE. Otherwise, it serves 6.
If reserving some salmon to make the capellini , set aside one third of cooked fillet and separate into large (about 1½") flakes, discarding skin and any dark flesh. (You should have about 2 cups.) Cool to room temperature, then chill, covered with plastic wrap, up to 2 days. If you can't find Greek yogurt, buy regular plain whole-milk yogurt and drain it in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.

Servings: 4
Yield: 4-6 servings

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes

FOR SALMON
3 lb salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
3/8 tsp. salt
1/4 tsps. black pepper
FOR SAUCE
1 cup low-fat plain Greek yogurt
2 TBS. extra-virgin olive oil
2 TBS. water
1 TBS. finely grated fresh lime zest
1/2 tsp. finely grated fresh orange zest
1 tsp. fresh orange juice
3/4 tsp. salt
1/4 tsp. mild honey (up to ½)

Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.

Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4" from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.

While salmon broils, whisk together all sauce ingredients in a bowl until combined.

Serve salmon with sauce.

Recipe Type: Fish and Shellfish, Gourmet, Greek Yogurt, Main Dish, Orange

Author: Melissa Roberts
Source: Gourmet
Web Page: http://www.gourmet.com/recipes/2000s/20 ... iledsalmon

CUCUMBER FRESH DILL AND SWEET ONION SALAD Servings: 8

Will keep well in a covered glass bowls in the refrigerator for a week. Use a slotted spoon to get out of bowl and eat it as is or put on fresh lettuce.

Preparation Time: 10 minutes Inactive Time: 50 minutes Total Time: 1 hour

3 English Cucumbers, halved lengthwise and thinly sliced on the diagonal. I peel mine and use the 4mm disc in the Cuisinart.
1 Medium sweet onion such as Vidalia, halved crosswise and thinly sliced.
½ cup Fresh Dill coarsely chopped.
3 TBS. Olive oil
3 TBS. Fresh lemon juice
2 TBS. White Wine Vinegar
Kosher salt
freshly ground pepper to taste
I add Splenda to taste as well.

In a large bowl toss together cucumbers, onion, dill, oil, lemon juice and vinegar; season with salt, pepper and Splenda. Toss and taste and adjust seasoning if needed. Refrigerate to let the flavors meld.

Recipe Type: ALINA'S ADAPTATION, BEST, Fresh Dill, Onion, Salad, Splenda

Source: Adapted EF 5/2008

CHEDDAR DILL CORNBREAD Servings: 6 Yield: 12 large pieces

Oven Temperature: 350°F

Preparation Time: 15 minutes Cooking Time: 35 minutes Inactive Time: 40 minutes Total Time: 1 hour and 30 minutes

3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 TBS. baking powder
2 tsp. kosher salt
2 cups milk
3 extra-large eggs -- lightly beaten
½ lb. unsalted butter -- (2 sticks) melted, plus extra to grease the pan
8 oz. aged extra-sharp Cheddar -- grated, divided
1 cup minced fresh dill

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9" X 13" X 2" baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Recipe Type: Bread, Cheese, Food Network, Fresh Dill, Ina Garten

Author: Ina Garten
Source: foodnetwork.com
Web Page: http://www.foodnetwork.com/recipes/ina- ... index.html

Thanks so much Alina! All of those look very good, and I copied them to use with that dill down there. That bread looks heavenly! I'll probably cut the recipe in half, unless I try it when others are around (but do I really want to? ).

Shouldn't gravlax use up a large quantity of dill?

Great idea, Paul! I didn't think of it probably because it has been so long since I made it, but I do like it.