2 cucumbers, thinly sliced
Dressing:
1/8 cup rice wine vinegar
1/4 cup olive oil
1 Tbsp sugar
1 Tbsp soy sauce
Fresh ground pepper (to taste)
Fresh chopped dill (as garnish)
Place sliced cucumbers in a bowl. Add in vinegar, oil, sugar, soy sauce and pepper. Stir thoroughly to coat cucumbers. Garnish with dill. Allow the salad to marinate an hour or more before serving. (The author recommends this salad with sushi or other Asian fare.)
From The Cook’s Garden website
Showing posts with label Dill. Show all posts
Showing posts with label Dill. Show all posts
Short-Term Cucumber Onion Pickles
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.
Local Flavors by Deborah Madison
Fresh Herb Salad with Edible Flower and Mustard-Dill Dressing
Serves 6
Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers
Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste
Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.
In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.
From Delicious Living Magazine
Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).
1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers
Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste
Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.
In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.
From Delicious Living Magazine
Cucumber Salad
2 to 3 cucumbers, thinly sliced
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
1/3 cup sour cream
1 tablespoon vinegar
pepper
1 1/2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill
Combine sliced cucumbers with sour cream, vinegar, pepper to taste, and chopped dill.
Garlic-Dill Pickles
Makes ~ 5 quarts
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
Cucumber Salad
1 large cucumber
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
½ teaspoon salt
½ cup sour cream
4 tsp. vinegar
½ tsp. dill
2 Tbs. chives
dash pepper
Thinly slice the cucumber and spread out on plate or platter. Sprinkle with salt and let sit for 30 minutes. Drain off excess liquid and blot with paper towels. Mix sour cream, vinegar, dill, chives, and pepper in a bowl. Stir in cucumber slices.
Chill until ready to serve.
Chilled Cucumber Soup
Makes about 2 cups
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Process:
With the shredding disk in place, shred
1 small onion, whole or halved
Change to metal blade and add to the beaker
2 c plain yogurt
2 tsp white vinegar
2 tsp olive oil
12 to 15 fresh mint leaves (or 1-1/2 tsp dried mint leaves)
1 garlic clove
1 tsp salt
4-5 fresh dill stalks (or ½ tsp dried dill weed) (or parsley)
Process until a smooth mixture is formed, about 15-20 seconds. Remove chopping blade disturbing yogurt mixture as little as possible, and reinsert shredding disk. Cover and fit cucumber into the feed tube. Shred, using moderate pressure on plunger. Transfer the soup to a bowl. Cover and chill.
Serve very cold. If desired, top each serving with freshly chopped dill or parsley.
submitted by Patti Andrews from New Recipes for the Cuisinart by James Beard and Carl Jerome
Zucchini with Mustard-Dill Sauce
3 zucchini, ends cut off
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
4 T. chopped fresh dill
2 egg whites
1/4 c. nonfat milk
1/4 t. cayenne
2 T. grainy-style mustard
1/2 c. all-purpose flour
2 T. Dijon mustard
pinch of salt, pepper
2 c. vegetable stock
vegetable oil spray
1/2 t. salt
1/2 c. diced white onion
1/2 t. freshly ground pepper
1 T. chopped fresh dill
Slice zucchini length-wise into 1/4-1/2 inch slices. Lightly beat egg whites and cayenne pepper together, set aside. Season flour with salt and pepper, set aside. Lightly spray large skillet with vegetable spray and heat.
Dip zucchini into beaten egg whites and then dredge in flour mixture. Shake off excess flour.
Brown zucchini on each side for one minute. Add all ingredients to pan with the exception of dill.
Blend ingredients, bring to boil, and reduce to simmer. Cover and cook zucchini for 20 minutes more, until sauce thickens and zucchini are slightly soft to touch.
Remove from stove and serve with rice, potatoes, or pasta. For a thicker sauce remove zucchini and cook sauce longer until reduces more. Top zucchini and sauce with the chopped fresh dill.
submitted by Lenore Cadwell
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