[Search for users] [Overall Top Noters] [List of all Conferences] [Download this site]

Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

1896.0. "Dill" by CIM::GEOFFREY (DAS = Don't ASk.) Tue Jul 25 1989 15:23

    
    
    	I have recently received a couple of large bags of dill from
    	a relative and I have a couple of questions. The first is that
    	I like to use dill in many sauces and I was wondering with
    	the dill I received do I use the top yellow parts of the plant ?
    	The 2nd question is whether or not dill can be frozen ? I was
    	reading note 154 which talks about freezing Basil. Can I freeze
    	the dill the sameway ?
    
    
    					Thanks,
    
    				jim
T.RTitleUserPersonal
Name		DateLines
1896.1FREEZING DILLWILMER::BOOSAHDATue Jul 25 1989 16:243
    YES, YOU CAN FREEZE DILL.  PUT IT IN A FREEZER BAG & FREEZE. I USE THE
    TOPS & ALSO THE STEMS. MOSTLY THE STEMS FOR COOKING & THEN I TAKE THEM
    OUT. THE TOPS SHOULD REALLY BE GREEN, BUT YOU CAN STILL USE THEM.
1896.2VIA::GLANTZMike, DTN 381-1253Tue Jul 25 1989 16:293
  While I can't say from personal experience, I've been told that the
  yellow flower has a bitter taste, and doesn't have the strong dill
  flavor that we use the leaves of the plant for.
1896.3a use for dillMYRTLE::HUISHLife is a Cabernet ...Wed Jul 26 1989 20:3212
	Dill gives a nice flavour to a sauce over chokos. Basically you
	just make a cream based sauce and throw in some dill. The flavour
	goes right through to cream, add in some sliced bacon and then add in
	some pre-cooked chokos and cook for a little while.

	if you want to be flash you can sprinkle some grated cheese over them
	in their serving dish. And pepper.


	Stan
1896.4Curioser and curioser..BOOKIE::AITELEveryone's entitled to my opinion.Thu Jul 27 1989 11:175
 
    Um, this seems to be a day for mysteries in the cooking file.  What
    are Chokos?
    
    --Louise
1896.5Dilled New PotatoesPHAROS::WILSONFeaturing the Brazilian Bat of DeathMon Aug 07 1989 12:3734
    Here's a good recipe that calls for dill. 
    
    Buy about a pound of small red potatoes (these are often called
    "new" potatoes). 
    
    Wash the potatoes.
    
    Using a knife, cut of the bottom of each potato until it 
    stands upright. Then, using a melon ball scoop, scoop out a piece of
    potato from the top of each potato. 
    
    Boil the potatoes until they are done.
    
    While the potatoes are boiling, chop up some fresh dill (about 1
    tablespoon) with a small knife and mix it into 1/2 stick of softened, 
    unsalted (or salted, if you prefer) butter. Use a food processor fitted 
    with a steel blade, or you can use a fork. Make sure, though, that the 
    butter isn't TOO soft to work with.
    
    Now, take a sheet of wax paper and roll the dill/butter mixture into a
    long cylinder on the wax paper, then roll up the wax paper so that you
    have a roll of dill/butter. 
    
    When the potatoes are done (pierced easily with a fork), take them 
    out of the water and stand them upright in a serving dish. Unroll the wax 
    paper and cut off a piece of the dill/butter mixture and place in the 
    hole on top of each potato. The mixture melts and runs down the side of each
    potato. 
    
    The combination of red, yellow and green looks colorful, and it really
    impresses people who are used to potatoes served the same dull way. 
    
    You can also use a mixture or parsley, sage and rosemary, or other
    herbs to your liking, in place of the dill.