Monday, August 15, 2005

Use dill for more than just pickles

Many agree that dill has a distinctive flavor, and that it is a perfect match for pickles. But the feathery leaf of the fresh dill plant has a variety of uses, from sauces to salad dressings to seasoning meat.

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Although you can use this sauce on many types of fish, it is terrific on salmon.

Mustard Dill Sauce

1/2 cup sour cream
1-1/2 tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Whisk together sour cream, mustard, lemon juice and dill until well blended. Cover and refrigerate at least 2 hours before serving. Makes 4 servings.

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Dilly Pork Chops

6 boneless pork loin chops (1/2 inch thick)
1/4 cup butter or margarine, melted
1 tablespoon Dijon mustard
1 to 1-1/2 teaspoons dill weed
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Preheat oven to broil. Prick pork chops with a fork. In a small bowl, combine butter, mustard, dill, Worcestershire sauce, and garlic powder; spoon over both sides of chops. Place on a broiler pan; broil 4 to 6 inches from the heat until juices run clear, about 4 minutes on each side. Makes 6 servings.

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Serve this spread with an assortment of hearty crackers or toasted French bread for an appetizer or snack. To serve with vegetables or chips, thin the spread with a little sour cream until it reaches desired consistency.

Dilly Cheese Spread

2 8-ounce packages cream cheese, softened
1 8-ounce package garlic and herb flavored feta cheese, crumbled
2 tablespoons chopped fresh dill

In a medium bowl, thoroughly blend cream cheese, feta cheese, and dill with an electric mixer. Cover and refrigerate at least 4 hours or overnight. Makes 24 servings.

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Cucumber Salsa

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dill weed
1/2 teaspoon salt
Tortilla chips

In a bowl, combine cucumbers, tomatoes, green pepper, onion, garlic, lime juice, parsley, cilantro, dill weed, and salt; cover and refrigerate for 1 hour. Serve with chips. Makes about 4 cups.

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Pantry Pointers

For a quick topping for fish, combine minced fresh dill with softened butter and allow to chill in the refrigerator for at least two hours. This spread also is good on bread.

If a recipe calls for 1 teaspoon of dried dill weed, try substituting 1 tablespoon chopped fresh dill.

The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com

Posted by Tammy on 08/15 at 12:00 AM
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
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