Posts Tagged ‘dill’


Cucumber Dill Slaw

November 12, 2010

Cool,creamy and made with my favorite herb, fresh dill. After having some,and some more, Micaela said “I want to eat it all but I know you want some”. Next time I will make double!

  • 3 fresh,hard cucumbers, peeled and seeded
  • 1/4 C. sour cream
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • 1 T. white wine or Champagne vinegar (I used a garlic white wine vinegar)
  • 1/2 t. white pepper
  • 2 heaping T. fresh dill

Using a julienne slicer on your grater,or a mandolin if you are lucky enough to own one,cut cucumber into 1/2 inch wide strips.some will stay as long as the cucumber,some will break as the cucumber gets smaller. A paring knife is also fine for this step.Place the strips in a colander and sprinkle a scant amount of Kosher salt on them,knead to soften. rinse and squeeze out as much water as you can.

Whisk sour cream with vinegar,shallot,and garlic.Season with white pepper.

Fold cucumber and dill in gently.

Refrigerate at least an hour if not more. (The second hour after I made it… was gone!)


Baked Potato Fans

November 11, 2010

If you are a fan of baked potatoes, but want to kick up the taste without kicking up the calories you will love these.Fun to make, and a different and pretty presentation. A great way to get the kids to eat the vitamin rich skin, with no arguements.

  • 1 baked potato per person
  • 1 T. butter per potato

For two potatoes you will need the following amount of seasonings:

  • 1 T. paprika
  • 1 T. onion salt
  • 1 T. garlic salt with parsley
  • 1 T. dried dill

Make a horizontal slice in your potatoes,going about 2/3 down,DO NOT CUT ALL THE WAY THROUGH!!! You can lie a knife next to the potato to use as a guide.

Microwave about 5 minutes for 2 potatoes. Remove from oven and using a knife as a guide, continue to make horizontal slices across the potato about 1/4 inch wide,never cutting all the way through.

Wrap the bottom portion of the potato in foil.Butter the potato,making sure you open the slices gently allowing the butter to seep in.

Blend your seasonings and sprinkle on top,again making sure to get the seasonings in between the slices.

Bake in 350 degree over for 20-30 minutes for a large potato.

Remove from foil gently and fan out on the plate,here keeping a bone in rib eye company.  Nicely seasoned and no need for extra butter or sour cream. A fresh salad with a bit of blue cheese crumled on top would round this out nicely.