Too much fresh dill
I've got three huge bunches of dill - we're talking a whole produce bag full - from a few weeks of CSA delivery, and I've run out of ideas of how to use it. Any suggestions? Thanks!
Two thoughts - either make a green sauce for cold poached salmon or freeze it. Dill freezes well - just throw all of it, washed well and shaken til it's mostly dry, into the Cuisinart and process it fine. Throw it into a freezer bag and churck it in your freezer. Then you can use small amounts throughout the winter when it's so expensive to buy.
Bruise it up and add to a jar with vinegar, water to cut the acidity, sugar, salt and cracked garlic cloves and peppercorns. Add cucumber slices, and allow to marinate for a few hours to several days. Really refreshing in hot weather.
Add to scrambled eggs. Or cooked carrots.
Add chopped fresh dill to cottage cheese and blend up for an easy raw vegetable dip. Or use it to flavor a loaf of cottage cheese bread.
Roast a whole fish (like salmon or snapper) stuffed with bunches of fresh dill and cirtus slices. Or bake fish fillets on top of beds of dill.
What have you used it for so far?
This disappeared at a party a couple of weeks ago. I should have made 3 lbs.
Make your favorite version of Nuoc Cham for dipping.
Take a pound of fresh squid (I buy it already cleaned and cut into rings and tentacles and frozen...I get it at Asian groceries and can get it in my Kroger too). If you want to do it the hard way buy squid that are about 5-6 inches long, skin, remove the guts, cut off the beak and then cut the bodies into rings and tentacles and place in a bowl. If using frozen dump the bag into a bowl and add 2 tsp. fish sauce, 2 minced cloves garlic, freshly ground black pepper and 2 Tbs. chopped fresh dill (not the flowers save them for making hot dilly beans). Allow to stand and marinate for a half hour. Meanwhile heat oil in a heavy skillet, wok, or fryer to 365 F. Dredge the squid rings and tentacles in corn starch shaking off any extra. Working in batches deep fry for one minute and then drain on paper towels. When you are ready to serve re-heat the oil to 375 F and fry 3 minutes, they will take on some color but will not really brown. If you cook them any longer they will toughen. Serve hot or room temp works too with the dipping sauce.
Maybe I'll go to plan B tonight and have that with some leftover Vietnamese Chicken salad. It was going to be burgers but this recipe is calling to me. It is addictive. It has all of the hot, sour, spicy, sweet stuff going for it along with crunch.
Wash, soak, and drain 1 cup arborio rice. 3/4 pound eggplant - dice and deep fry until golden and drain on paper towel. Saute 1 large diced onion in some olive oil with 2 tbls. pine nuts until golden add 1 peeled and chopped tomato, 1/2 tsp. ground allspice, 1/2 tsp. cinnamon, 1/2 tsp. ground black pepper, 1/2 tsp. salt, 1/2 tsp. sugar - cook for 3-5 minutes. Stir in drained rice and cook, stirring 3 minutes. Add 1.3/4 cups stock or water, the fried eggplant and finally 1/2 cup chopped dill - stir gently, cover and simmer for 20 minutes or until liquid is absorbed. Remove from heat and let sit covered for another 20 minutes. Stir gently and garnish with some chopped fresh dill.
I like new potatoes with garlic, dill, butter and salt. Parboil new potatoes (use small ones), keep small ones whole or slice in half; in a saute pan over med-low heat, saute butter, chopped garlic, salt and lots of fresh chopped dill; turn off heat and add new potatoes and toss gently.