I have Dill. Lots and lots of dill coming in my garden - I think it's my gardens way of making up for getting annihilated last year from rain, snow, hail and earwigs (yuck!) My favorite part of dill isn't using the dill weed but, waiting for the dill seeds to plump up, turn brown and shake off! I really liken fresh dill seeds to a similar taste - rye seeds. Last year I had to settle for buying dill seed from a store and let me say - there is NO comparison! Fresh is so much MORE tasty and full of flavor! In this recipe I used both dill weed and seed. it's a nice compliment to a fish dinner too... In this recipe - I use my 'Homemade Baking Mix' (link in recipe below) If you cannot grow or find fresh dill weed/seed in the stores - check with your local Farmers Market - a lot of purveyors will have it for you to buy... ~Enjoy! Diane
Dilly Drop Biscuits Ingredients: 2 1/4 Cups of Homemade Baking Mix 2/3 cup of milk 1/2 cup cheddar cheese, shredded 1 heaping Tbs fresh dill seeds 1/4 cup fresh dill weed, chopped 1/2 tsp parsley flakes, crushed 1/4 tsp garlic powder Directions: Preheat oven to 450 F. Combine all ingredients in a mixing bowl with a large spoon, until a raggy dough forms, drop by spoonfuls onto parchment lined baking sheet and bake until golden brown - approx 8 mins. Brush with melted butter and bake an additional 2 minutes, remove from oven and serve warm. Makes 9 Biscuits. #recipe #baking #biscuits
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Most of you all know, we love to use our grill. My husband finds it a personal quest to make the best out of grilling and salmon is no exception. We've tried salmon so many different ways: cooking methods and marinades, this one has been moved to #1 in the ranks! I made a fresh lemon, dill white sauce while he marinated the salmon in a similar lemon, dill mixture. If you don't prefer the sauce, the salmon eaten just with the marinade grilled into it is just as excellent as there is a slight hint of honey coating as well... Enjoy! Diane
Lemon Dill White Sauce Ingredients: 1/2 cup minced shallots or onion 1 teaspoon minced garlic 1/2 cup dry white wine Juice of one lemon (approx 3 Tbs) 1/4 cup chopped fresh dill 1 teaspoon Dijon mustard 1/2 cup heavy cream 5 tablespoons butter**, cubed Salt and pepper to taste **you can use unsalted butter and adjust for salt once sauce is completed. In a saucepan, combine the shallots or onions, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt** and pepper. Yield: about 2/3 cup Recipe adapted from: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, 1993. Lemon Dill Marinade Ingredients: 1 Tbs olive oil 1 Tbs chopped fresh dill weed 1 tsp grated lemon peel ** 3 Tbs lemon juice ** 2 Tbs honey 1/2 tsp garlic powder 1/4 tsp black pepper 1 lb salmon fillets, cut into 2 pieces (8 oz each) In 8-inch square, glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap and refrigerate at least 20 minutes before cooking. To grill salmon, place skin side down on lightly oiled tin foil: place on grill and let cook until fish is flaky - our grill runs approx 350 and we cook our salmon for about 20 minutes as we like it thoroughly cooked. SO MANY recipes say it takes 10 minutes on a grill and we have yet to have ours fully cooked, and flake easily with a fork at that timing. We do 20 minutes - it's your preference. To broil salmon, place skin side down on sprayed rack in broiler pan; broil with top 4 to 6 inches from heat using times above as a guide, brushing with marinade during last 8 minutes of cooking time. **You can substitute lime peel and juice for the lemon in the sauce and marinade for a refreshing lime flavor. Recipe Adapted from: Betty Crocker Grilled Salmon with Lemon Dill. Fresh Cucumber Salad Dressing Ingredients: 3/4 cup buttermilk 1/2 cup mayonnaise 1 Tbs chopped dill 3 Tbs chopped parsley 2 Tbs chopped chives 2 Tbs sour cream 4 teaspoons white wine vinegar or lemon juice 1 medium garlic clove, finely chopped 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper Add to Dressing: 1 small red onion, thinly sliced 2-3 larger pickling cucumbers, sliced Directions: Whisk together all ingredients in a bowl. Taste and season with additional salt and pepper if needed. Refrigerate until chilled and the flavors have blended, about 1 hour. Fold dressing into bowl of sliced cucumber and red onion. This should last up to 3 days in the refrigerator. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3 I was watering my 'Wee Garden' today and noticed a rather large pickling cucumber that escaped me until now and I decided that the tomatoes that were now ripe and the cucumber needed to be put to good use. I found a nice yolo green pepper in my garden and a small jalapeno and added them into the 'mix'. I thought about making relish or pickling slices. Then my husband said "how about just something un-pickled and 'tasting like Summer in a Jar'. There you have it!! I decided to NOT pickle with vinegar's or sugars and to just let the flavors speak for themselves - they don't just whisper in this dish - they scream and it's a YAY! One of the easiest and tastier "salad/slaws" I've made to date - Enjoy! Diane Garden Fresh Tomato Toss Ingredients: 4-5 heirloom tomatoes, ripe 1 small green bell pepper 1 small jalapeno, seeded 1 large pickling cucumber 1 tsp kosher salt dash of course ground black pepper 1 tbs olive oil Fresh Garden Herbs: handful of garlic chive 6 leave of sweet basil handful of parsley few sprigs of Dill 2 small pinches of oregano Dice all veggies and place in mixing bowl. Add all herbs, with salt & pepper to Cuisinart and blend. Stream in just about 1 Tbs of olive oil until blended. Mix Herbs into veggies until well blended and refrigerate until serving. Make approx 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3 I think these are so much better then buying in the store because you control how much garlic you want, dill and even if you want them spicy or not! I've been making these for a few years now and love them! 3-4 large pickling cucumbers makes one quart. Sometimes I slice them in half, sometimes into quarters but, they are always super tasty! Enjoy ~ Diane Refrigerator Kosher Dill Pickles When you've finished the jar, don't dump the juice. You can add more cukes. After the second use, the brine gets a bit thin, so don't reuse it more than once. Recipe: Yield. 1 quart jar Preparation time. 90 minutes, aging time 1-2 weeks. Ingredients: 1 cup distilled white vinegar 1 1/4 cup distilled water 2 tablespoons Morton's kosher salt 1 pound firm pickling cucumbers (about 4) 1/2 serrano chile, stem removed 6 medium garlic cloves, peeled and sliced in half 4 tablespoons dill seeds 1/2 tablespoon whole black peppercorns Buy pickling cukes. They are usually 4-6" long and have small seeds and crunchy skins. They should be cut lengthwise into halves or spears. You can leave them whole, but they will take longer. About the water. You can usually find distilled water in the grocery or drug store. Distilled water is best because it it purer and impurities can impart odd flavors, but, unless you have strong tasting tap water, it usually works fine. About the salt. If you use table salt you must to cut the quantity in half! About the chile pepper. The idea here is you want just a little heat in the background so 1/2 a serrano works perfectly. I often use 4 to 6 small hot chiles per quart, each no bigger than a marble, usually Black pearls or fiestas, which we grow outdoors in pots in the summer, and bring indoors over winter. But they are hard to find, so serranos or jalapeños will work fine. If you can't find fresh peppers, you can use 1/2 teaspoon of red pepper flakes. About the vinegar. You must use distilled vinegar. Any other vinegar imparts too many odd flavors. Method: 1) Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath. 2) Add the garlic, dill seeds, and peppercorns to the jar. 3) Thoroughly wash the cukes and slice them in halves or spears. Cram them in the jar leaving about 1/2" - 3/4" of space at the top. 3) Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. 4) Pour the hot brine over the cukes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 1 week in the refrigerator. Beware. The brine will taste very salty at first, but don't panic. The juices from the cukes will dilute the concentration of salt in a week or 2. Recipe Adapted from: Amazing Ribs Photos by: Diane Baker for Canning and Cooking at Home |