(recipe from Ottolenghi.co.uk)
3 Tbsp. lemon juice
1 Tbsp. sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 Tbsp. olive oil
1 1/2 tsp. caraway seeds, toasted and lightly crushed
1 tsp. maple syrup
Salt and black pepper
10g picked dill
75g arugula
3 medium ripe pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved (I omitted this)
Mix the lemon juice and vinegar in a large bowl. Add the fennel and leave to soften for about 45 minutes, stirring from time to time.
Put the oil, caraway, maple syrup, 1/4-tsp. salt, and some black pepper into a small bowl. Strain in the lemon and vinegar from the fennel bowl and stir well.
Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.
(A tasty and distinctive salad! Be sure to cut the ingredients into desired pieces - I found the pear wedges to be tedious, and ended up cutting them smaller.)
Showing posts with label dill. Show all posts
Showing posts with label dill. Show all posts
Tuesday, May 24, 2016
Tuesday, June 9, 2015
Bean Salad with Fresh Salmon and Dill
(recipe from Food & Wine magazine)
1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained
1 small onion, halved
1 carrot, halved
4 garlic cloves, lightly smashed
2 bay leaves
1 medium fennel bulb, finely diced, stalks, core and fronds reserved
Salt and freshly ground pepper
1 Tbsp. chopped fresh dill
1/2 cup good fruity olive oil
Two 8-oz. skinless salmon fillets
Place the beans in a large pot. Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core. Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour. Season the beans with salt and pepper during the last 10 minutes of cooking.
Drain the beans and discard all the cooked vegetables. Coarsely chop the fennel fronds. Transfer the beans to a large serving platter and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 Tbsp. of the olive oil. Season with salt and pepper and toss gently to combine.
In a medium nonstick skillet, heat the remaining 1 Tbsp. of olive oil. Season the salmon on both sides with salt and pepper, add the fish to the skillet and cook over moderate heat on 1 side until brown and crusty, about 3 minutes. Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes. Transfer the salmon to a plate to cool slightly. Break the salmon into large flakes and toss gently with the beans. Serve the salad warm or at room temperature.
(A nice hearty salad with great flavor. Beware of overcooking the beans - check that they're not turning too mushy. I cooked mine an hour and they were a bit overdone. Also, I'm not a fan of throwing out the onions and carrots and garlic - perhaps may be nice to chop them a bit and keep them in the salad? Might give it a try next time... I did not use so much olive oil - can add to your liking. Also, instead of fresh salmon, I added the thick smoked salmon to mine, which tasted nice.)
1 1/2 cups dried cannellini beans (10 ounces), soaked overnight and drained
1 small onion, halved
1 carrot, halved
4 garlic cloves, lightly smashed
2 bay leaves
1 medium fennel bulb, finely diced, stalks, core and fronds reserved
Salt and freshly ground pepper
1 Tbsp. chopped fresh dill
1/2 cup good fruity olive oil
Two 8-oz. skinless salmon fillets
Place the beans in a large pot. Add 2 quarts of water and the onion, carrot, garlic, bay leaves and the reserved fennel stalks and core. Bring to a boil, reduce the heat to very low, cover and simmer until the beans are tender, about 1 hour. Season the beans with salt and pepper during the last 10 minutes of cooking.
Drain the beans and discard all the cooked vegetables. Coarsely chop the fennel fronds. Transfer the beans to a large serving platter and, while still warm, add the dill, diced fennel bulb, fennel fronds and all but 1 Tbsp. of the olive oil. Season with salt and pepper and toss gently to combine.
In a medium nonstick skillet, heat the remaining 1 Tbsp. of olive oil. Season the salmon on both sides with salt and pepper, add the fish to the skillet and cook over moderate heat on 1 side until brown and crusty, about 3 minutes. Gently flip the salmon and cook on the other side until just cooked through, about 4 minutes. Transfer the salmon to a plate to cool slightly. Break the salmon into large flakes and toss gently with the beans. Serve the salad warm or at room temperature.
(A nice hearty salad with great flavor. Beware of overcooking the beans - check that they're not turning too mushy. I cooked mine an hour and they were a bit overdone. Also, I'm not a fan of throwing out the onions and carrots and garlic - perhaps may be nice to chop them a bit and keep them in the salad? Might give it a try next time... I did not use so much olive oil - can add to your liking. Also, instead of fresh salmon, I added the thick smoked salmon to mine, which tasted nice.)
Sunday, May 31, 2015
Carrot, Dill & White Bean Salad
(recipe from 101cookbooks.com)
1/4 cup olive oil
3 Tbsp. fresh lemon juice
1/4 tsp. fine grain salt
1/2 cup thinly sliced shallots
more olive oil for cooking (or ghee) - (I used coconut oil)
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 Tbsp. brown sugar (or honey)
1/3 cup sliced almonds, toasted
Combine olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
In your largest skillet over medium-high heat, toss the carrots with a splash of olive oil or a spoonful of ghee. Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
Add the beans and dill to the skillet and cook for another five minutes, or until the beans are well heated through. If you are using beans that weren't canned, you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan, do so.
Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the lemon-shallot mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
(Comes together easily. Tangy and hearty. I enjoyed eating this salad over arugula accompanied with some sliced avocado.)
1/4 cup olive oil
3 Tbsp. fresh lemon juice
1/4 tsp. fine grain salt
1/2 cup thinly sliced shallots
more olive oil for cooking (or ghee) - (I used coconut oil)
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 Tbsp. brown sugar (or honey)
1/3 cup sliced almonds, toasted
Combine olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
In your largest skillet over medium-high heat, toss the carrots with a splash of olive oil or a spoonful of ghee. Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
Add the beans and dill to the skillet and cook for another five minutes, or until the beans are well heated through. If you are using beans that weren't canned, you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan, do so.
Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the lemon-shallot mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
(Comes together easily. Tangy and hearty. I enjoyed eating this salad over arugula accompanied with some sliced avocado.)
Thursday, June 5, 2014
Dill Pickle Potato Salad
(recipe from Food52.com)
3 lbs. small potatoes, halved or quartered
1 jar leftover pickle brine, strained and divided
2 Tbsp. minced shallot
2 to 3 Tbsp. mayonnaise (I used Vegenaise, the low-fat kind without canola oil)
1 tsp. celery salt (I used celery seed)
2 Tbsp. chopped dill
1 tsp. ground coriander (optional)
Freshly ground black pepper and coarse salt, to taste
Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
Drain the potatoes and immediately toss them with 1/4 cup pickle brine and the shallot. Set aside to cool.
Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You can serve immediately, but the flavor is better after a night in the fridge.
(What a neat idea! The pickle brine makes the salad so tangy! I found the dressing to be a little watery, and would probably add a tad more mayo next time 'round.)
3 lbs. small potatoes, halved or quartered
1 jar leftover pickle brine, strained and divided
2 Tbsp. minced shallot
2 to 3 Tbsp. mayonnaise (I used Vegenaise, the low-fat kind without canola oil)
1 tsp. celery salt (I used celery seed)
2 Tbsp. chopped dill
1 tsp. ground coriander (optional)
Freshly ground black pepper and coarse salt, to taste
Set aside 1/2 cup of pickle brine. Strain the rest into a large pot, add enough water to boil your potatoes, and salt it well. Bring it to a boil, then add your potatoes. Cook for 12 to 15 minutes; your potatoes are ready when you can easily pierce them with a fork. Just be sure they don't turn to mush.
Drain the potatoes and immediately toss them with 1/4 cup pickle brine and the shallot. Set aside to cool.
Mix your dressing: combine mayonnaise, 1/4 cup pickle brine, celery salt, dill, salt, and pepper. Taste; add more salt and pepper if necessary, and toss in some coriander if you'd like. Once your potatoes have cooled, toss to combine. You can serve immediately, but the flavor is better after a night in the fridge.
(What a neat idea! The pickle brine makes the salad so tangy! I found the dressing to be a little watery, and would probably add a tad more mayo next time 'round.)
Thursday, April 10, 2014
Baba's Borscht
(The recipe is a photocopied newspaper clipping... Perhaps from The Philadelphia Inquirer?)
[Note: The original recipe calls for beef to be included in this dish. I left that out, of course. This is my modified version.]
2 Tbsp. olive oil
2 quarts vegetable stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium fresh beets, skinned and shredded
2 cups cabbage, shredded
1 small can tomato paste
Juice of 1 fresh lemon
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground pepper
In a large pot over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until softened. Pour in the stock and reduce the heat. Add the beets, cabbage, and tomato paste and simmer on low for 2 hours. Add water if the soup is too thick.
Toward the end of the cooking time, add the lemon juice, dill, and parsely. Season with salt and pepper.
(This makes a ton of soup!! You could go with smaller beets for less mass. I peeled the raw beets with a vegetable peeler and shredded them in a food processor - very quick and less messy than chopping by hand. As with most things containing beets, this soup has a startling (bright red) appearance, but tastes absolutely delicious. Keeps well in the refrigerator.)
[Note: The original recipe calls for beef to be included in this dish. I left that out, of course. This is my modified version.]
2 Tbsp. olive oil
2 quarts vegetable stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium fresh beets, skinned and shredded
2 cups cabbage, shredded
1 small can tomato paste
Juice of 1 fresh lemon
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground pepper
In a large pot over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until softened. Pour in the stock and reduce the heat. Add the beets, cabbage, and tomato paste and simmer on low for 2 hours. Add water if the soup is too thick.
Toward the end of the cooking time, add the lemon juice, dill, and parsely. Season with salt and pepper.
(This makes a ton of soup!! You could go with smaller beets for less mass. I peeled the raw beets with a vegetable peeler and shredded them in a food processor - very quick and less messy than chopping by hand. As with most things containing beets, this soup has a startling (bright red) appearance, but tastes absolutely delicious. Keeps well in the refrigerator.)
Monday, March 31, 2014
Lemon-Dill Pollock
(recipe from Cooking Light magazine)
1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 Tbsp. olive oil
4 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. sugar (I used honey)
1/4 tsp. ground black pepper
1 garlic clove, minced
4 (6-oz.) pollock or other firm white fish fillets (I used haddock)
Combine all ingredients in a large zip-top plastic bag; seal and marinate in the refrigerator for 20 minutes. Remove fish from the bag; discard marinade.
Prepare grill or broiler.
Place fish on a grill rack or broiler pan coated with cooking spray (or covered with parchment paper). Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
(I used the broiler. An effortless and delicious fish preparation! I spooned some of the marinade over the fish before broiling, so my fish was moist and juicy.)
1/3 cup minced fresh dill
1/4 cup fresh lemon juice
1 Tbsp. olive oil
4 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. sugar (I used honey)
1/4 tsp. ground black pepper
1 garlic clove, minced
4 (6-oz.) pollock or other firm white fish fillets (I used haddock)
Combine all ingredients in a large zip-top plastic bag; seal and marinate in the refrigerator for 20 minutes. Remove fish from the bag; discard marinade.
Prepare grill or broiler.
Place fish on a grill rack or broiler pan coated with cooking spray (or covered with parchment paper). Cook for 4 minutes on each side or until fish flakes easily when tested with a fork.
(I used the broiler. An effortless and delicious fish preparation! I spooned some of the marinade over the fish before broiling, so my fish was moist and juicy.)
Saturday, March 29, 2014
Carrot Fennel Potage
(I think this came from the LearnVest website... ?)
One large fennel bulb (about 1 lb.), trimmed, halved lengthwise, and thinly sliced
Four medium carrots (about 1 lb.), peeled, halved width-wise, and quartered
One medium Spanish onion, quartered
1 tsp. sea salt, divided
Olive oil
One medium Yukon gold potato (about 1/2 lb.), peeled and diced
3 Tbsp. Pernod or dry white wine
1 quart vegetable stock
1/4 cup fresh dill leaves
Preheat the oven to 450 F. Line two baking sheets with parchment paper.
In a large mixing bowl, toss the fennel, carrots, and onion with 2 Tbsp. olive oil and 1/2 tsp. salt. Divide among the baking sheets and spread in an even layer. Roast in the oven until caramelized, about 40 minutes, swapping the pans halfway through cooking. Note: The vegetables can be roasted up to two days in advance.
Add the roasted veggies to a medium stockpot along with the raw potato and the remaining salt. Pour in the wine, stock, and 1 cup water. Bring to a boil, then turn the heat down to medium-low, cover and cook until the potatoes are tender, about 20 minutes.
Puree the soup using an immersion (or regular) blender. Add more liquid if necessary to reach your desired consistency.
Meanwhile, combine the dill and 1/4 cup of olive oil in a food processor or blender and puree until smooth, adding more oil as necessary.
Ladle the soup into bowls and drizzle with the dill oil. Garnish with some croutons or a few nuts.
(This is a thick, flavorful soup. I'm trying to avoid too much oil, so I just blended the dill right into the soup at the end.)
One large fennel bulb (about 1 lb.), trimmed, halved lengthwise, and thinly sliced
Four medium carrots (about 1 lb.), peeled, halved width-wise, and quartered
One medium Spanish onion, quartered
1 tsp. sea salt, divided
Olive oil
One medium Yukon gold potato (about 1/2 lb.), peeled and diced
3 Tbsp. Pernod or dry white wine
1 quart vegetable stock
1/4 cup fresh dill leaves
Preheat the oven to 450 F. Line two baking sheets with parchment paper.
In a large mixing bowl, toss the fennel, carrots, and onion with 2 Tbsp. olive oil and 1/2 tsp. salt. Divide among the baking sheets and spread in an even layer. Roast in the oven until caramelized, about 40 minutes, swapping the pans halfway through cooking. Note: The vegetables can be roasted up to two days in advance.
Add the roasted veggies to a medium stockpot along with the raw potato and the remaining salt. Pour in the wine, stock, and 1 cup water. Bring to a boil, then turn the heat down to medium-low, cover and cook until the potatoes are tender, about 20 minutes.
Puree the soup using an immersion (or regular) blender. Add more liquid if necessary to reach your desired consistency.
Meanwhile, combine the dill and 1/4 cup of olive oil in a food processor or blender and puree until smooth, adding more oil as necessary.
Ladle the soup into bowls and drizzle with the dill oil. Garnish with some croutons or a few nuts.
(This is a thick, flavorful soup. I'm trying to avoid too much oil, so I just blended the dill right into the soup at the end.)
Sunday, June 10, 2012
Not-Tuna Salad
(recipe from WholeFoodsMarket.com)
1 15oz. can (or equivalent cooked dried) garbanzo beans, rinsed and drained
1/2 apple, cored and chopped
1/4 cup finely chopped celery
1/4 cup chopped pecans
2 Tbsp. dill relish
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh dill
2 Tbsp. fresh lemon juice
1 tsp. kelp granules (I just used some herby salt)
ground pepper to taste
Pulse the garbanzo beans in bowl of a food processor until coarsely chopped. Transfer to a medium bowl and add apple, celery, pecans, relish, red onion, dill, lemon juice, and kelp granules. Stir until well combined. Season with pepper and chill until ready to use.
Perfect for sandwiches, wraps, or spread on crackers.
(I ate this within whole wheat wraps, spread with a little Dijon mustard, along with a few small kale leaves. I love dill, so I thought this had marvelous flavor. Oddly tuna salad like in texture and taste... So easy, and so delicious.)
1 15oz. can (or equivalent cooked dried) garbanzo beans, rinsed and drained
1/2 apple, cored and chopped
1/4 cup finely chopped celery
1/4 cup chopped pecans
2 Tbsp. dill relish
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh dill
2 Tbsp. fresh lemon juice
1 tsp. kelp granules (I just used some herby salt)
ground pepper to taste
Pulse the garbanzo beans in bowl of a food processor until coarsely chopped. Transfer to a medium bowl and add apple, celery, pecans, relish, red onion, dill, lemon juice, and kelp granules. Stir until well combined. Season with pepper and chill until ready to use.
Perfect for sandwiches, wraps, or spread on crackers.
(I ate this within whole wheat wraps, spread with a little Dijon mustard, along with a few small kale leaves. I love dill, so I thought this had marvelous flavor. Oddly tuna salad like in texture and taste... So easy, and so delicious.)
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