Tag Archives: Dill

Sauteed Spinach with Dill and Onion

Sauteed Spinach with Dill and Onions

I went to Verrill Farm the other day and had a tough time containing myself at the sight of all the locally grown veggies.  Spinach! Peas! Asparagus!  It is funny to think how far I have come.  Looking back, I can’t ever remember feeling anything more than “meh” about a vegetable.  Other than tomatoes, I never really cared much for vegetables.  I could never understand why anyone would choose a vegetable dish when there were meat dishes available.  Marc never seemed to care all that much about eating veggies either.

The players

Fast forward to Summer, 2008 and our first CSA.  As we got a new delivery each week, I started to get it.  When I had my first eggplant that summer, it was a revelation.  I alway thought I disliked eggplants.  It turns out, I disliked the old, bitter ones that are typically sold in the grocery store.  Eating small, ripe eggplants that were just picked made me think about vegetables in a whole new way.  These days, we work hard to eat as seasonally as possible.  That means going without certain veggies (corn, tomatoes, chard, *sniffle*) for much of the year.  However, it also means that when those veggies come back into season, it is like a new world of eating is opened up.

Imagine the heavenly smell of garlic and onions

This spinach dish is one of those revelations.  It is simple to prepare and not much to look at.  But boy, do the flavors hit you in a completely unexpected way.  The idea of putting spinach and dill together was a little strange to me, but don’t let it stop you because it is a dynamite combination.  Fresh dill is a must for this recipe… the dried stuff won’t work.

Almost ready!

Sautéed Spinach with Dill and Onion

Recipe from World Vegetarian by Madhur Jaffery

Ingredients:

10 oz fresh spinach, washed, stems removed

2 tablespoons olive oil

1 tablespoon butter

1 large onion, chopped

2 garlic cloves, peeled, finely chopped

1 tablespoon fresh dill, finely chopped

1/2 cup water

1 teaspoon salt

For the yogurt sauce:

1/3 cup plain yogurt

1 garlic clove, mashed to pulp

a dash of paprika

a dash of salt

To Make:

Bring a large pot of water to a boil over high heat.  Add the spinach to the pot and bring to a boil again.  Allow to boil vigorously for two to three minutes.  Drain the spinach into a colander.  This part can be done ahead of time and the spinach allowed to cool.  If cooking right away, run water over the spinach to cool it down.  When you are ready to cook, squeeze out all the moisture by pressing small amounts of spinach in your hands.  Make sure you get as much water out as you can.  Finely chop the drained spinach.

Put the oil and butter in a medium frying pan and set over medium heat.  When the oil and butter are hot, add the onion and garlic.  Cook, stirring, until the onion is soft and translucent, about six minutes.  Lower the heat if the onion starts to brown.  Add the spinach, dill, water, and salt and stir until combined.  Simmer gently, uncovered for 10 to 12 minutes.

To make the yogurt sauce, combine the yogurt, garlic, salt, and paprika in a small bowl.

To Serve:

Serve spinach hot with a dollop of yogurt sauce in top.  Sprinkle with extra paprika to garnish.  Serves 2 as a side dish.

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Filed under CSA Talk, Dinner, Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Buttermilk Biscuits with Havarti and Dill

Buttermilk Biscuits with Havarti and Dill

Who doesn’t love a nice biscuit?  A good biscuit, one that is buttery, tender inside, and crisp outside makes a great addition to any meal (or snack).  Even better are biscuits made with buttermilk.  There is just something about the subtle twang of buttermilk and the tenderness that it brings to baked goods that make it indispensable in our kitchen.    

The Dry Ingredients and The Cheese

Fresh buttermilk is great to have around, but if you find it goes bad before you can use it, you can also buy good quality dried buttermilk.  The taste is pretty good and all you need to do is mix with the appropriate amount of water.  But I digress… these are your classic drop biscuits with the delicious addition of Havarti and dill.  The cheese and herbs bring lots of flavor to your biscuit and also keep everything nice and moist.  However, don’t feel you have to use this particular combination of cheese and herbage.  Use whatever is in your fridge, the combinations are endless.  For example, cheddar and chives would be tasty, or how about Gruyère and tarragon.  Any cheese you can grate will work well so use your imagination and make lots of different batches. 

Biscuits Ready for Baking

Buttermilk Biscuits with Harvarti and Dill 

Adapted from Gourmet Today 

Ingredients: 

1 3/4 cups all-purpose flour 

3/4 cup cornmeal, preferably stone-ground (not coarsely ground) 

4 tsp baking powder 

1 tsp baking soda 

1 tsp salt 

4 tbls (1/2 stick) cold butter, cut into pieces 

6 oz (about 1 1/2 cups) shredded Havarti cheese 

1 tsp dried dill 

1 1/3 cups well-shaken buttermilk 

To Make: 

Put a rack into the middle of the oven and preheat oven to 450F.  Butter a large baking sheet. 

Whisk together flour, cornmeal, baking powder, baking soda, salt, and dried dill in a bowl.  Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until the whole thing resembles coarse crumbs.  Stir in cheese.  Add the buttermilk and stir until well combined. 

Drop dough in equal mounds about 2 inches apart on baking sheet.  Our dough mounds were about 3 inches in diameter and we made 9 biscuits.  Bake until golden, about 15 minutes.  If you make your biscuits smaller, make sure to keep an eye on the cooking time as they may bake faster.  Transfer to a rack and cool for about 10 minutes. 

To Serve: 

Serve warm with butter.  Yum.

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Filed under Add-ons, Baked goods, Bread, Recipes, Vegetarian