#fresh dill

[askwhatsforlunch]

Lemon and Dill Monkfish

The delicate flesh of this beautiful Lemon and Dill Monkfish is beautifully fragrant with fresh herb and citrus, and generously coated in a Hollandaise blanket, making it a tasty lunch! Happy Friday!

Ingredients (serves 3):

half a large lemon

4 fluffy sprigs Garden Dill + more for garnish

2 litres/8 cups water

1 1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1/2 cup dry white wine (like Sauvignon Blanc)

a beautiful (about 395-gram/14-ounce) fresh monkfish tail

Dill and Schnapps Hollandaise, warmed, to serve

Cut lemon into slices, and add lemon slices to a large, deep skillet, wide enough to fit the fish. Add Dill sprigs and cover with the water.

Bring to the boil over medium-high heat, and cover with a lid. Allow to boil, for about 10 to 15 minutes, so the broth is fragrant. Season with coarse sea salt and black pepper.

Then, stir in Sauvignon Blanc, and lower the monkfish tail into the fragrant bath. Poach, about 10 to 12 minutes until cooked through.

Lift monkfish tail out of its court-bouillon, and drain before sitting onto serving tray. Drizzle generously with warm Dill and Schnapps Hollandaise, and garnish with reserved Dill sprigs.

Serve Lemon and Dill Monkfish immediately, with more Dill and Schnapps Hollandaise, steamed broccoli and a glass of chilled Sauvignon Blanc or other crisp white wine.

[surebabyholdback]

Green

[fieriframes]

[Black pepper. And then fresh dill. And there were bags under my eyes and they weren’t Prada. We just put it right on top of the fish.]

[chezkazu]

Garlic Prawns

[bloggerliveshere]

"Corned Beef and Cabbage Confit"

In need of a recipe using up that leftover corned beef. Look no further because this Corned Beef and Cabbage Confit makes your decision easy. My inner Irish has been showing this past week. Confit is normally made with meat such as duck cooked in fat. However, the fat in this recipe is milk, chicken broth and heavy cream. Cabbage is cooked into a thickened cream sauce. Oh yum! The added flavors…

[oolhan]

this is a bit embarassing to admit and its niche but I HAD to share this okay. All this time I thought the entirety of the thg fandom just universally agreed (headcanon) that katniss' scents are along the smells of pines and wood and smoke. That makes sense. And then Peeta always has cinnamon and dill to him. This combination is present in almost all fic I've read so I assumed it's purely headcanon and I was curious why out of all scents a baker can smell, why dill? why cinnamon???

and then.

oh my god.

cinnamon and dill IS CANONICALLY Peeta's faint scents! it's shortly mentioned in mockingjay and I just discovered it in my re-read now. Katniss smelt faint scents of cinnamon and dill in her dream when she's missing her peeta.

I can't believe this I'm pushing myself down the stairs.

[jay-kwellyn]

Maybe I’m just gay but pickles have absolutely no right to slap as hard as they do

[punkbakerchristine]

dill chicken with israeli couscous and green beans~

israeli couscous, also known as pearl couscous or ptitim, originated in israel in the 1950s during their austere period when rice was scarce and expensive to import from elsewhere in asia; their prime minister at the time looked at all the wheat laying around and thought of a plan 🇮🇱👩🏻‍🍳

[askwhatsforlunch]

Garden Herb Cucumber Soup

This deliciously cooling Garden Herb Cucumber Soup is inspired by a Midsummer Feast recipe in this month’s The Simple Things. Beautifully fragrant, it is the perfect way to open an outdoor celebration of the year’s longest day! Glad Midsommar!

Ingredients (serves 2):

3/4 large cucumber

1 garlic clove

a small bunch Garden Chives + more for garnish

a small bunch Garden Dill + more for garnish

2 fluffy sprigs Garden Parsley + a few leaves for garnish

1/2 lemon

salt and freshly cracked black pepper

1 cup kefir

a teaspoon olive oil

the small, softer leaves of fresh mint, at the top of your plant

Cut cucumber into thick slices. Save a couple for garnish, and add the rest of the cucumber slices to a blender.

Peel and halve garlic clove. Remove its core, and add to the blender, along with Garden Chives, Garden Dill and Garden Parsley. Grate in about a teaspoon lemon zest, and thoroughly squeeze in the juice of the lemon halve. Season, to taste, with salt and cracked black pepper. Finally, pour in kefir, and process until smooth and well-blended. Pour into serving bowl, and chill in the refrigerator, at least a good couple of hours.

Before serving, thinly dice reserved cucumber slices.

Serve Garden Herb Cucumber Soup very cold, drizzled with olive oil and garnished with cucumber dices and Garden Chives, Dill, Parsley and mint.

[radsplain]

i just made this buffalo cauliflower chickpea pasta salad. yes i feel invincible

[liesandbrokenhearts]

The amount of sumac I’ve eaten recently is insane

[fieriframes]

[SCRAPE OFF ALL THE DILL. THAT DILL SMELLS AWESOME. WE'RE JUST GONNA CUT SOME PRETTY THIN SLICES HERE. LOOK AT THAT. GRAVLAX MADE FRESH--]

[moon-drop-grape]

coupla minty redesigns!

we got the fucked-up one with a wispon arm and the canon one that still has both arms

also her wisp, dill

[stewyonmolly]

current phrase obsession caught in my head: wouldst thou like to live deliciously

me, remembering i have fresh dill in the fridge: well yes!

[what-marsha-eats]

SMOKED SALMON ROLL-UP

From BAKING WITH DORIE by Dorie Greenspan

Makes 8 to 10 servings

INGREDIENTS

FOR THE CAKE

2 teaspoons poppy seeds

1⁄4 teaspoon garlic powder, or more to taste

1⁄4 teaspoon onion powder, or more to taste

1⁄2 cup (68 grams) all-purpose flour

1⁄4 cup (32 grams) cornstarch, plus more for dusting

6 large eggs, separated, at room temperature

1⁄2 teaspoon fine sea salt

Finely grated zest and juice of 1⁄2 lemon

FOR THE FILLING

8 ounces (226 grams; generous 1 cup) whipped cream cheese

4 ounces (113 grams) smoked salmon, finely chopped

2 scallions, trimmed and thinly sliced

About 2 tablespoons finely chopped fresh dill, or to taste

About 2 tablespoons snipped fresh chives, or to taste

About 2 teaspoons capers, rinsed, patted dry and chopped

Freshly squeezed lemon juice to taste

Fine sea salt and freshly ground black pepper

TO FINISH (OPTIONAL)

Finely sliced cucumber (peeled or not)

Finely sliced radishes

Freshly squeezed lemon juice

Fine sea salt and freshly ground black pepper

A handful of arugula if serving the cukes and radishes as a salad

A WORD ON WORKING AHEAD:

As fancy as this looks, it can easily be made ahead. You can prepare both the cake and the filling the day before.

TO MAKE THE CAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Coat a rimmed baking sheet that’s about 12 × 17 inches with baker’s spray, line it with parchment paper and spray the paper. Have a clean kitchen towel and a strainer at hand.

Stir the poppy seeds and garlic and onion powder together in a small bowl.

Sift the flour and cornstarch together onto a sheet of parchment paper (easy to use later as a funnel) or into a medium bowl.

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl you can use with a hand mixer, and put the yolks in another large bowl. Whisk the yolks with the salt and lemon zest.

Beat the whites at medium-high speed until they hold firm peaks, taking care to stop before they separate into puffs. Spoon about a quarter of the whites over the yolks, add the lemon juice and whisk to blend—you’re using the whites here to lighten the yolks, so there’s no need to be gentle. Sprinkle the poppy seed mixture over the yolks, scrape the remainder of the whites into the bowl and top with the dry ingredients. Working with a flexible spatula, gingerly fold everything together, turning the bowl as you fold and being on the lookout for pockets of flour—they have a habit of hiding at the bottom of the bowl. The mixture will deflate—it’s inevitable—so just carry on.

Scrape the batter out onto the parchment-lined baking sheet and spread it evenly across the entire surface.

Bake for 6 to 8 minutes, or until the cake has puffed (it will puff unevenly) and the top feels dry to the touch. Transfer the baking sheet to a rack and immediately, while the cake is still hot, lay the kitchen towel out on a work surface and dust it with cornstarch—shake the cornstarch through the strainer onto the towel. Run a table knife around the edges of the baking sheet to loosen the cake and turn it out onto the towel. Lift off the baking sheet and very carefully peel away the parchment. If necessary, turn the towel so that a short side of the cake is parallel to you (if you prefer a longer, more slender cake, you can roll it up starting from a long side), and roll the cake up as tightly as possible in the towel. Twist the ends of the towel to compress the cake, then allow to cool to room temperature. (The cake can be made up to 1 day ahead and left, rolled up, at room temperature.)

TO MAKE THE FILLING: Stir all of the ingredients except the lemon juice, salt and pepper together in a bowl until well blended. Taste and add as much juice, salt and pepper as you’d like. (The filling can be refrigerated, covered, overnight.)

TO ASSEMBLE THE ROLL-UP: Unroll the cake—you can leave it on the towel—and spread the filling evenly over it, leaving just a thin strip bare at the far end.

Using the towel and your hands, roll the cake up as neatly and carefully as you can, finishing with the seam on the bottom (or as close to the bottom as you can manage). Slice off—and nibble on—the ragged ends.

TO FINISH THE ROLL-UP (OPTIONAL): If you’d like to top the roll-up, toss the cucumber and radish slices with a squirt of lemon juice, season with a little salt and pepper and arrange in an attractive pattern down the length of the roll. Alternatively, add some arugula to the mix and serve as a salad alongside the roll-up.

The roll-up is ready to serve now, or you can refrigerate it and serve chilled—it’s good both ways.

STORING: The roll-up can be wrapped in plastic and kept in the refrigerator for up to 1 day.