Here is another foray into my obsession with dill. The recipe was a combination of cravings (bacon, dill and capers) and what I had in my house (asparagus, garlic ramps, and kohlrabi). This is one of those dishes that was completely random and ended up a huge success. The combination of ingredients may not be common, but let me tell you that it goes very well together.
Asparagus-Kohlrabi Fry
1 tbsp olive oil
15 3 inch strips of thick cut, peppered bacon
1 c garlic ramps cut into 1 inch pieces
1 kohlrabi, peeled, cut into quarters lengthwise and then sliced thin
1 large bunch asparagus, trimmed and cut into 2-3 inch pieces
1 tbsp dill
2 tbsp capers
salt and pepper to taste
Spread olive oil in the bottom of a cold cast iron pan. Add the bacon and then turn the heat to medium to medium-low.
Cook until the bacon is crispy, turning frequently. Remove the bacon from the pan.
Add the garlic ramps and cook until fragrant.
Add the kohlrabi and cook, stirring occasionally, until kohlrabi is soft and starts to brown.
Add the asparagus and dill and cook until the asparagus is almost done.
Add the capers, cooked bacon, salt and pepper and cook for another minute.
Remove from heat and serve hot.
Showing posts with label dill. Show all posts
Showing posts with label dill. Show all posts
Wednesday, July 4, 2012
Dilled Kale
I've recently been experimenting with dill, most likely because I love Hungarian Mushroom Soup and dill dip. Actually, the inspiration for the recipe below probably came from the hot Hungarian sausage I was using; you know, word association. I also figured if dill tastes good as a dip for vegetables, then it will probably taste good with cooked kale. And it was good. It added a subtle flavor to the dish and I think rounded it out nicely.
Dilled Kale
1 tbsp olive oil
1 hot Hungarian sausage link (about 1/3 lb)
1 c chopped onion
1 tbsp dill
2 tsp Hungarian paprika
salt and pepper to taste
Heat the olive oil in a cast iron pan over medium-high heat.
Add the sausage and cook until starting to brown.
Add the onion and cook until starting to brown.
Add the dill and paprika and cook until fragrant.
Add the kale and cook until soft, but not mushy. You may need to cover the pan for a little bit to get the kale to start wilting so that you can turn them. I use a tongs to turn.
Add tomato, salt and pepper and cook until tomato is warm.
Remove from heat and serve hot.
Dilled Kale
1 tbsp olive oil
1 hot Hungarian sausage link (about 1/3 lb)
1 c chopped onion
1 tbsp dill
2 tsp Hungarian paprika
1 large bunch kale, washed and sliced into 1 inch strips
1 tomato, choppedsalt and pepper to taste
Heat the olive oil in a cast iron pan over medium-high heat.
Add the sausage and cook until starting to brown.
Add the onion and cook until starting to brown.
Add the dill and paprika and cook until fragrant.
Add the kale and cook until soft, but not mushy. You may need to cover the pan for a little bit to get the kale to start wilting so that you can turn them. I use a tongs to turn.
Add tomato, salt and pepper and cook until tomato is warm.
Remove from heat and serve hot.
Tuesday, December 30, 2008
Creamy Winter Soup
After our delicious Christmas of starch and meat... and sweets... my body was craving some vegetables. I also want to get a greater variety of vegetables into my diet. This is something I typically forget to do in the winter months. During the summer, it's so easy; I just stop by my local farmer's market and go wild. We have some wonderful local producers who remember to provide many types of vegetables. I actually have been complimented by a couple (patting myself on the back here) for my "adventurous" selections. Once it was for simply buying rainbow colored carrots (which are so superior to the simple orange ones) and beets. Another time it was for buying kohlrabi, turnips, and possibly rutabaga.
During the winter, I tend to eat a lot of cheese, mushrooms, bread, squash, potatoes and meat. I think that this is mostly natural - those are the items that would have been available... I think... back in the day. But seeing as I have more opportunity to purchase other items year round, I should take advantage of it (to an extent - I still avoid buying fresh tomatoes in the winter since they rarely taste as good as the summer ones. Why torture myself with sub-par tomatoes?) I didn't avoid starch completely with this recipe, but I made sure to add some other nutritious vegetables to make me feel better about it.
Creamy Winter Soup
1/4 c wild rice
2 large red potatoes, cut in quarters lengthwise and sliced about 1/8 inch thick
2 tbsp butter or oil
1 small onion, chopped small
salt
1 clove garlic, thinly sliced
12 cremini mushrooms, sliced 1/8 inch thick
1 c reserved wild rice water
1 c reserved potato water
5 c water
2 tsp chicken Better than Bouillon
1 bunch kale, stems removed, torn into pieces and washed well
1/4 c half and half
1 c milk
salt and pepper to taste
1 tsp dill weed
1/4 tsp paprika
Place wild rice in a pan with plenty of water (about 4 cups).
Bring to a boil, then reduce to a simmer and cook for 30 minutes.
When rice is done, drain over a measuring cup to reserve 1 cup of the water.
Place potatoes in a large soup pot with water to cover.
Bring to a boil and cook until potatoes are tender.
Drain potatoes over a measuring cup to reserve 1 cup of the water.
Dry out the soup pot, then put over medium-high heat.
Add butter or oil to pan and heat.
When butter is hot, reduce heat to medium and add onion and sprinkle with salt.
Cook onion, stirring, until browned (be careful not to burn the onion).
Add garlic and cook for 30 seconds.
Add mushrooms and cook, stirring, for 3 minutes.
Pour in reserved wild rice and potato water and 5 cups water.
Add chicken bouillon and stir.
Add kale and bring soup to a simmer.
Cook until kale is almost tender.
Add potatoes, cooked wild rice, half and half, milk, salt and pepper, dill weed and paprika.
Heat over medium-low heat until flavors are well blended.
Serve hot.
During the winter, I tend to eat a lot of cheese, mushrooms, bread, squash, potatoes and meat. I think that this is mostly natural - those are the items that would have been available... I think... back in the day. But seeing as I have more opportunity to purchase other items year round, I should take advantage of it (to an extent - I still avoid buying fresh tomatoes in the winter since they rarely taste as good as the summer ones. Why torture myself with sub-par tomatoes?) I didn't avoid starch completely with this recipe, but I made sure to add some other nutritious vegetables to make me feel better about it.
Creamy Winter Soup
1/4 c wild rice
2 large red potatoes, cut in quarters lengthwise and sliced about 1/8 inch thick
2 tbsp butter or oil
1 small onion, chopped small
salt
1 clove garlic, thinly sliced
12 cremini mushrooms, sliced 1/8 inch thick
1 c reserved wild rice water
1 c reserved potato water
5 c water
2 tsp chicken Better than Bouillon
1 bunch kale, stems removed, torn into pieces and washed well
1/4 c half and half
1 c milk
salt and pepper to taste
1 tsp dill weed
1/4 tsp paprika
Place wild rice in a pan with plenty of water (about 4 cups).
Bring to a boil, then reduce to a simmer and cook for 30 minutes.
When rice is done, drain over a measuring cup to reserve 1 cup of the water.
Place potatoes in a large soup pot with water to cover.
Bring to a boil and cook until potatoes are tender.
Drain potatoes over a measuring cup to reserve 1 cup of the water.
Dry out the soup pot, then put over medium-high heat.
Add butter or oil to pan and heat.
When butter is hot, reduce heat to medium and add onion and sprinkle with salt.
Cook onion, stirring, until browned (be careful not to burn the onion).
Add garlic and cook for 30 seconds.
Add mushrooms and cook, stirring, for 3 minutes.
Pour in reserved wild rice and potato water and 5 cups water.
Add chicken bouillon and stir.
Add kale and bring soup to a simmer.
Cook until kale is almost tender.
Add potatoes, cooked wild rice, half and half, milk, salt and pepper, dill weed and paprika.
Heat over medium-low heat until flavors are well blended.
Serve hot.
Tuesday, December 23, 2008
Wild Mushroom Soup and Varenyky
I realized that the last "recipe" I posted for Varenyky would leave most people at a loss of where to start. So last night we made varenyky and served it with a Wild Mushroom soup. I started the recipe making as many potatoes as when I first learned the dish and increased the amount of dough in hopes that it would be enough to use up all the filling. We ended up with leftover filling (which we plan to pan fry for breakfast). The recipe that follows should get you close to equal amounts of dough and filling. Keep in mind that you can also be creative with the fillings. Spinach and cheese filling would be delicious. I tried a sweet potato, asiago cheese, and Italian sausage filling that was very tasty. The recipe that follows is more traditional, minus the addition of dill. My friend had used feta cheese in hers, but my sister-in-law is lactose intolerant, so we omitted that and added more salt. My brother helped stuff the dumplings. He had plenty opportunity to taste test the filling, since he was licking excess filling off his fingers. It's a good thing we're all family here.
Varenyky with Potato Filling
4 large potatoes, peeled and cut into quarters
3 large onions, two finely chopped and one halved and sliced into thin half moons
1/2 c olive oil
1 tsp freshly ground black pepper (or to taste)
1 tsp salt (or to taste)
1/4 tsp dill weed
2 c whole wheat flour
1 c unbleached white flour
1 c water (approximate)
sour cream (for serving)
Place potatoes in a pot filled with water and boil until tender.
While potatoes are boiling, heat 1/4 c olive oil in a saute pan.
Add the two chopped onions to the oil and fry until they start to brown.
Remove onions from the heat.
When potatoes are tender (fork inserts easily into them), drain well and place in a mixing bowl.
Use a potato masher or ricer to mash the potatoes well (you don't want any large chunks).
Add sauteed onions with oil to the potatoes.
Add ground black pepper, salt and dill and mix well.
Set aside.
Place flours in a wide, shallow mixing bowl.
Add water a little at a time, mixing well with your hands.
Once dough becomes a ball, begin kneading the dough and adding water as needed.
You should knead the dough five to ten minutes so that it is uniform on consistency. The finished dough should be slightly tacky, but not sticky.
Take a portion of the dough and roll into a 1 to 1 1/2 inch log.
Cut pieces from the log about the size of a large marble and roll into a ball.
Use your fingertips to press the dough into a circle, starting with the center of the ball and slowly working out to the edges.
The dough circle should end up covering the palm of your hand and should not be so thin as to see through it.
Place a heaping teaspoon of filling into the center of the dough. You can fill more or less depending on the size of your circle.
Fold the dough over the filling and, starting with the center of the half moon, press edges firmly together. Edges should be sealed well.
Place prepared varenyky onto a place dusted with flour.
Once you have a layer of varenyky, dust with flour and continue piling the varenyky. Dust with flour between all layers so that they do not stick together.
When you are nearly done filling the varenyky, fill a large pot with water and bring to a boil.
To cook the varenyky, add enough varenyky to the boiling water so that they do not overlap. Stir once.
Once the varenyky float to the top of the water, cook for 60 seconds longer.
Remove the varenyky from the water with a slotted spoon and place in a serving bowl.
While second batch of varenyky are boiling, heat the remaining olive oil in a pan.
Add the sliced onion and saute until starting to brown.
Pour some of this over the already cooked varenyky.
As each batch of varenyky goes into the serving bowl, pour a little more of the oil and onion over the top.
Serve warm with sour cream.
As we wanted to have a vegetable with our dumplings last night, my sister-in-law and I decided to make a mushroom soup. As I was making dinner, this posed a welcome challenge to me. I admittedly use a lot of dairy. My typical fat of choice is butter. In my favorite mushroom soup recipe, you fry the onions in butter and add half and half for a creamy texture. This would have left my sister-in-law in quite a bit of pain, so I needed to make a flavorful broth based soup. I knew that my typical recipe, which only uses portabella mushrooms, would have lacked in depth. So when we went shopping we bought fresh portabella and shitake mushrooms and a small package of dried porcini mushrooms. I used the water in which the porcini mushrooms were reconstituted as the broth for the soup. If I had thought enough in advance, I would have made the soup as it reads below. As it was, I forgot that I would not be using the stems from the portabella and shitake mushrooms. So, they are sitting in the refrigerator to be used in a future mushroom broth.
Wild Mushroom Soup
1 package dried porcini mushrooms
3 large portabella mushrooms, cleaned, stems removed and caps chopped
1 6oz package shitake mushrooms, cleaned, stems removed and caps chopped
2 tbsp olive oil
1 shallot, finely diced
2 tbsp onion, finely diced
2 c reserved mushroom broth
2 c water
1/2 tsp chicken better than bouillon
salt and pepper to taste
Bring 3 c water to a boil in a medium soup pot.
Place portabella and shitake mushroom stems in cheese cloth and tie shut.
When water comes to a boil, reduce to a simmer and add the porcini mushrooms and the cheese cloth package.
Simmer for 15 to 20 minutes, or until porcini mushrooms are tender.
Remove cheese cloth package.
Place a strainer over a liquid measuring cup and drain porcini mushrooms, reserving 2 cups of the broth (or more if you'd like).
Make sure soup pot is dry and place over a medium heat.
Add olive oil to pot to heat.
Add shallots and onions, cooking slowly until translucent (reduce heat if necessary).
Add portabella and shitake mushroom caps, sprinkle with salt and cook until mushrooms are tender.
Chop porcini mushrooms and add to the pot.
Add reserved mushroom broth, water, bouillon, and salt and pepper.
Simmer for 20 minutes and serve hot.
Varenyky with Potato Filling
4 large potatoes, peeled and cut into quarters
3 large onions, two finely chopped and one halved and sliced into thin half moons
1/2 c olive oil
1 tsp freshly ground black pepper (or to taste)
1 tsp salt (or to taste)
1/4 tsp dill weed
2 c whole wheat flour
1 c unbleached white flour
1 c water (approximate)
sour cream (for serving)
Place potatoes in a pot filled with water and boil until tender.
While potatoes are boiling, heat 1/4 c olive oil in a saute pan.
Add the two chopped onions to the oil and fry until they start to brown.
Remove onions from the heat.
When potatoes are tender (fork inserts easily into them), drain well and place in a mixing bowl.
Use a potato masher or ricer to mash the potatoes well (you don't want any large chunks).
Add sauteed onions with oil to the potatoes.
Add ground black pepper, salt and dill and mix well.
Set aside.
Place flours in a wide, shallow mixing bowl.
Add water a little at a time, mixing well with your hands.
Once dough becomes a ball, begin kneading the dough and adding water as needed.
You should knead the dough five to ten minutes so that it is uniform on consistency. The finished dough should be slightly tacky, but not sticky.
Take a portion of the dough and roll into a 1 to 1 1/2 inch log.
Cut pieces from the log about the size of a large marble and roll into a ball.
Use your fingertips to press the dough into a circle, starting with the center of the ball and slowly working out to the edges.
The dough circle should end up covering the palm of your hand and should not be so thin as to see through it.
Place a heaping teaspoon of filling into the center of the dough. You can fill more or less depending on the size of your circle.
Fold the dough over the filling and, starting with the center of the half moon, press edges firmly together. Edges should be sealed well.
Place prepared varenyky onto a place dusted with flour.
Once you have a layer of varenyky, dust with flour and continue piling the varenyky. Dust with flour between all layers so that they do not stick together.
When you are nearly done filling the varenyky, fill a large pot with water and bring to a boil.
To cook the varenyky, add enough varenyky to the boiling water so that they do not overlap. Stir once.
Once the varenyky float to the top of the water, cook for 60 seconds longer.
Remove the varenyky from the water with a slotted spoon and place in a serving bowl.
While second batch of varenyky are boiling, heat the remaining olive oil in a pan.
Add the sliced onion and saute until starting to brown.
Pour some of this over the already cooked varenyky.
As each batch of varenyky goes into the serving bowl, pour a little more of the oil and onion over the top.
Serve warm with sour cream.
As we wanted to have a vegetable with our dumplings last night, my sister-in-law and I decided to make a mushroom soup. As I was making dinner, this posed a welcome challenge to me. I admittedly use a lot of dairy. My typical fat of choice is butter. In my favorite mushroom soup recipe, you fry the onions in butter and add half and half for a creamy texture. This would have left my sister-in-law in quite a bit of pain, so I needed to make a flavorful broth based soup. I knew that my typical recipe, which only uses portabella mushrooms, would have lacked in depth. So when we went shopping we bought fresh portabella and shitake mushrooms and a small package of dried porcini mushrooms. I used the water in which the porcini mushrooms were reconstituted as the broth for the soup. If I had thought enough in advance, I would have made the soup as it reads below. As it was, I forgot that I would not be using the stems from the portabella and shitake mushrooms. So, they are sitting in the refrigerator to be used in a future mushroom broth.
Wild Mushroom Soup
1 package dried porcini mushrooms
3 large portabella mushrooms, cleaned, stems removed and caps chopped
1 6oz package shitake mushrooms, cleaned, stems removed and caps chopped
2 tbsp olive oil
1 shallot, finely diced
2 tbsp onion, finely diced
2 c reserved mushroom broth
2 c water
1/2 tsp chicken better than bouillon
salt and pepper to taste
Bring 3 c water to a boil in a medium soup pot.
Place portabella and shitake mushroom stems in cheese cloth and tie shut.
When water comes to a boil, reduce to a simmer and add the porcini mushrooms and the cheese cloth package.
Simmer for 15 to 20 minutes, or until porcini mushrooms are tender.
Remove cheese cloth package.
Place a strainer over a liquid measuring cup and drain porcini mushrooms, reserving 2 cups of the broth (or more if you'd like).
Make sure soup pot is dry and place over a medium heat.
Add olive oil to pot to heat.
Add shallots and onions, cooking slowly until translucent (reduce heat if necessary).
Add portabella and shitake mushroom caps, sprinkle with salt and cook until mushrooms are tender.
Chop porcini mushrooms and add to the pot.
Add reserved mushroom broth, water, bouillon, and salt and pepper.
Simmer for 20 minutes and serve hot.
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