When, and How, did you first discover the beauty of Celery Seed? And did it later lead to the seed of Dill?
For me, it was at 3 PM on a Saturday at one of the better BBQ restaurants in Memphis.
The timing of 3 PM was perfect, because the crowd had thinned, and I was somnolently examining the shards of our meal... and these tiny round things were visible in the sides of baked beans, tater salad, and slaw.
Then a chef-like dude in an apron walks out, obviously tired from the lunch slam. I offered a chair and he sat. Turned out we had common friends and places. When the talk moved to the tiny seeds in the three sides, he simply said "It's celery. Get yourself a pestle and mortar to bruise the seeds and play with them."
The Memphis BBQ wars are so heated that it is not appropriate to give the name of the restaurant. But Dang the celery seed tip was killer.
And later there was the Indian home cook who turned me on to the again bruised seeds of Dill. Larger, but still bruisable in the same mortar and pestle.
So, if you're one the celery and dill lovers, let's share our stories and our uses.
I think I have overlooked celery seeds and you are inspiring me to give them a try.
For celery flavor, we do have two lovage plants in our herb garden that are growing well and are looking forward to using them when they're bigger.
Thank you for the great tip! I have wondered if there was something more to these seeds other than just measuring a tsp or whatever and mixing it in. There never seemed to be enough punch. I though I needed to warm them perhaps. I love to cook with dill and celery seed, this makes great sense and I'll put your advice into practice.
^^^What they said!^^^
But my cole slaw dressing is the same dressing I use (adapted from Nanny, my mom's mom) for both potato salad AND chicken salad. It's probably pretty similar to what the rest of you use to dress these salads, too, but for fun, here's the recipe...
And here's THE BIG REVEAL, my chow confession, if you will. I've been making it with Hellman's, but Nanny made hers with Miracle Whip, and next round--guess what--we're heading into the wayback machine to see if I like it even better that way (bet I do). :) Here's to ya, Nanny!
Celery seeds have been part of my life since childhood. My mother used them, along with seasoned salt and paprika, in her milk poached eggs she served on English muffins, a favorite childhood breakfast. As a young bride on a tight food budget, I found celery seed extremely useful in things such as the dressing for a potato or macaroni salad when I didn't have fresh celeery in the house, then using chopped pickles or cucumbers for the crunch that was missing from fresh celery. I (very nearly always) make my own barbecue sauce from scratch and celery seed has always been an important ingredient. I've been cooking for at least sixty years now, and can't remember a time when celery seed, both whole and ground, have not been on my spice shelf.
Dill seed and weed have been critical in my kitchen for a few years less than celery seed. I tend to use dill seed more in moist cooking and pickling wheras dill weed is one of my favorite ingredients for vinaigrette, egg or tuna salad, and a whole bunch of other things. In Turkish cooking, there is an important flavor partnership in many dishes between fresh dill weed and fresh mint.
If you want to build something, you've GOT TO have the right tools! And that goes for cooking too. Herbs and spices are critical tools. I'm blessed with a pretty big tool box. '-)
My mother used an aluminum frying pan, I use an 8 inch non-stick frying pan for eggs for just me. Pour milk into it deep enough to cover the eggs. Bring to a simmer and sprinkle the top of the milk generously with season salt, paprika (I use Szeged sweet Hungarian paprika) and some celery seed (whole or ground), but NOT celery salt because the season salt has more than enough. I use Lawry's. Bring the milk to a simmer and slide in two or three eggs. Give the eggs about 20 seconds to firm up a tiny bit, then slide a rubber spatula under them to move them off their original settling place. This helps prevent sticking and promotes getting them out unbroken. Simmer for the time you would use for doneness when poaching eggs in water. Toast some English muffins, place half a buttered English muffin for each egg in a wide soup plate. And of course butter is optional, but I like lots of it! Remove poached eggs from milk and slide onto muffins. There will be seasoned and colored foam on top of the milk after eggs are removed. I spoon that and some of the milk onto the poached eggs, How much of the milk you add is a personal thing. I basically turn mine into poached eggs on milk toast! If you want to get fancy you can top the English muffin halves with bacon or ham or Canadian bacon a la eggs Benedict before topping with the eggs. I love this on a cool morning with a mug of steaming espresso (yes! Mug, not cup!). For whatever strange reason, lately I've been thinking about poaching in buttermilk... hmmm.... One of these days I may give it a shot.