Currently viewing the tag: "dill"
This is not so much a recipe as it is a whole around a few ingredients. These are variations of a favorite breakfast/lunch/snack/light dinner with salad, party appetizer of mine. The core of this “dish” is a sushi roll called the Norway Roll from when I had a sushi bar which was cucumber sticks, thin slices of smoked salmon and Meyer lemon, the dill cream cheese, and dill scattered on the outside of the roll.
Continue reading »
Very simple, but with bright flavor that is great with lightly smoked fish such as salmon, trout, sable, etc. It is excellent on toasts with avocado or with cucumber, and crackers. It was originally part of a sushi roll called the Norway Roll from my restaurant. The roll had this, smoked salmon, cucumber spears for crunch, paper thin slices of Meyer lemon, and additional dill minced and scattered on the outside of the roll. Once made, the dill flavor will permeate the cream cheese.
Continue reading »
Yes, yes, it sounds weird. Everyone tells me so. And then they try it. And really, really like it. Sautéed cucumber is milder than zucchini with deeper flavor. If watched carefully, it maintains a crunchiness that is wonderful. The trick is to cook it just until it heats through and is turning translucent. This dish is a wonderful combination that goes well with fish or chicken, or as a foil to something richer like brisket braised in porcini stock.
Continue reading »
This soup is a riff on borscht, with kale filling in for the cabbage, and the vinegar on the roast beets filling in for the things that are often pickled in borscht. Some borscht uses sauerkraut, some have chopped pickles, some use a soured broth or kvass as the base. Although written as a hot soup, it could easily be chilled and served cold with yogurt or labne.
Continue reading »
Tagged with: beets • carrots • dill • kale • mushrooms • parsley • rainbow carrots • Red Russian kale • soup
This basic dressing uses lemon juice bolstered with vinegar for acid. The vinegar adds balance to the lemon juice, which can sometimes be harsh, especially when combined with a sharp Tuscan style extra-virgin olive oil. If your lemons are really tart, you could use all lemon juice. You can also use water to lower the acidity if you do not want to use a vinegar.
Continue reading »
This dressing goes with the Filet Beans, Radish, and Butter Leaf Salad, but will go with lots of other things as well. Salads and light slaws will pair with this, but this will also be good with cold shrimp and cold smoked or cured salmon as well as chicken dishes.
Continue reading »
Although the recipe calls for red radishes, you could use others of a similar shape and size. Also, after a day, the radishes lose their red rims and the entire radish turns a pale magenta. They lose the hot edge of a radish, and will smell a little like sauerkraut, but will not taste as strong. These quickles are not a subtle flavor, but they go well with things like braised beef, corned beef sandwiches, and are great with smoked salmon and especially herring pickled in white wine.
Continue reading »
Although called Spanish Radish, these are well-liked in places like Russia where the winters are harsh and the ground is cold. These radishes store really well if kept cold. The recipe takes its inspiration from Russian cuisine. This salad would be a nice accompaniment to gravlax, borscht, or braised beef.
Continue reading »
This is a good thing to have in the freezer as it can be used as a “spread” out of the refrigerator for things like sandwiches and crackers with smoked salmon, or use it to top grilled salmon or steamed chicken as an instant sauce. Slip thin slices under the skin of a chicken to be roasted and you get a moist buttery chicken with lots of fresh herb flavor. It is great for making a pan sauce as well; after sautéing some scallops or fish, de-glaze the pan with some white wine and/or lemon juice and add small cubes of this compound butter to form the sauce.
Continue reading »
This is my version of the basic recipe for gravlax, which is a traditional cured salmon from Scandinavia. Easy to do, and less expensive than store bought, it also tastes better. Once you have this down, you can start playing with other flavorings, like adding thyme or mint. The fattier the salmon, the better for gravlax, by the way. Remember, don’t eat salmon raw. It should always be cured, smoked, frozen, or cooked to avoid possible parasite problems.
Continue reading »
This is a variation of Haricot Vert Salad that has a little more “pop” to it due to the lemon and yogurt in the dressing. Combined with the aromatic dill, this salad has plenty of presence. If you get tomatoes in your box, add some dice tomatoes to the mix, or see suggestions in Chef’s Tips. If you wish, you can substitute potatoes for the filet beans. If you get tomatoes in your box, go ahead and seed one or two (to yield a cup) and cut them into ¼ inch cubes and fold into the salad after everything else has been finished.
Continue reading »
Tagged with: beans • dill • filet beans • gluten-free • labne • potatoes • shallots • spinach • tomatoes • vegetarian
This is a variation of Mustard Crusted Salmon. A little mayonnaise is used to bind the breadcrumbs rather than mustard, and the seasoning is dill and lemon. This recipe would work quite well with something like halibut in lieu of salmon. This dish would go well with Sautéed Cucumbers or summer squash cooked in the same manner.
Continue reading »
This dish is based on something from, I think, a Pierre Franey book a roomie had 30 or more years ago. I am not a huge fan of mayo on sandwiches, but I do love to use it as part of other things like dressing or this lovely golden glaze for fish. Really, there is only a little mayo per person, so it is not such a bad thing, and it glazes beautifully under the broiler. This dish can be prepped and cooked in the amount of time it takes to cook a pot of rice, and is a great way to show off the unique flavor of dill.
Continue reading »
Another one from my “You can cook that?!” file. To many, the idea of cooking cucumbers seems radical, but to me it just seemed right. They are, after all, related to squash. Try these when you are looking for something light. They sometimes have a tinge of bitterness to them that makes them a good foil for things like grilled salmon or poached chicken. Accompanying flavors should be things like dill, tarragon, mint, or a little lemon zest. Avoid more pungent herbs like thyme, rosemary, and oregano. Marjoram can work if you use a light hand. This recipe is very simple, so it is about timing and balance to show off the cucumber flavor. I have other cucumber recipes that sauté the cucumbers until browned a little with onions and are seasoned more aggressively with garlic and herbs, but I love this one for it’s subtlety and ease.
Continue reading »
Search High Ground Site
High Ground Favorites Cloud
apples arugula basil beets braise broccoli carrots cauliflower celery chard cheese cilantro dressing fennel fish herbs kale leeks lemon lettuce Meyer lemon mint mushrooms nuts onions oregano parsley peppers pork potatoes quickles radishes salad sauce saute scallions soup strawberries summer squash tomatoes topping vegan vegetarian vinaigrette winter squash