Suzanne F Posted January 19, 2018 Share Posted January 19, 2018 Not my favorite herb. But I bought a bunch to use in borshch. What else can I use it for besides gravlax, stroganoff, and creamed potatoes? TIA 2 Quote Link to post Share on other sites
voyager Posted January 19, 2018 Share Posted January 19, 2018 Tuna salad. Macaroni salad with elbows, chopped sweet onion and pickles, cubes of cheese. Momofuko ranch dressing with pickled ramps (of if you're out west, jarred pickled onions). Deviled eggs. Stuffed in fish before roasting. Fish and shellfish cakes of all ilks. Savory buttermilk smoothies. Quote Link to post Share on other sites
GerryOlds Posted January 19, 2018 Share Posted January 19, 2018 It's great in chicken soup, too. Quote Link to post Share on other sites
small h Posted January 19, 2018 Share Posted January 19, 2018 Matzoh ball soup, egg salad, mushroom soup, potato salad, pickled string beans. Quote Link to post Share on other sites
Sneakeater Posted January 19, 2018 Share Posted January 19, 2018 Mississippi Roast (the Ranch dressing). Quote Link to post Share on other sites
Suzanne F Posted January 19, 2018 Author Share Posted January 19, 2018 Thanks! I think I am just going to let the rest of the bunch sit in the fridge until it goes bad. Then I can put it in the composting. (I think maybe one reason I do not like it is its overuse in chicken soup during my childhood.) Quote Link to post Share on other sites
AaronS Posted January 20, 2018 Share Posted January 20, 2018 cha cha la vong! Quote Link to post Share on other sites
voyager Posted January 20, 2018 Share Posted January 20, 2018 Thanks! (I think maybe one reason I do not like it is its overuse in chicken soup during my childhood.) I've never had this combo so may give it a go. Thanks. cha cha la vong! Sounds great, also a go. Thanks. Quote Link to post Share on other sites
prasantrin Posted January 20, 2018 Share Posted January 20, 2018 You could make beetniks with dill cream sauce. (I don't think that's the real name. It's a ukrainian dish - roll bread dough in beet leaves, then bake. Cover with dill cream sauce. Or maybe you're supposed to cover the leaf-wrapped dough in cream dill sauce and then bake. I can't remember now.) like this http://www.grouprecipes.com/97626/beetniks.html but this one is a little fancier https://www.thespruce.com/ukrainian-beet-leaf-rolls-recipe-1137479 My co-worker said people from his part of the Ukraine will use rice not bread dough. Quote Link to post Share on other sites
Orik Posted January 20, 2018 Share Posted January 20, 2018 Ferment it Quote Link to post Share on other sites
prasantrin Posted January 20, 2018 Share Posted January 20, 2018 Steep in vodka. Quote Link to post Share on other sites
Sneakeater Posted January 24, 2018 Share Posted January 24, 2018 Just what I was thinking! Quote Link to post Share on other sites
StephanieL Posted January 24, 2018 Share Posted January 24, 2018 Yes, homemade aquavit! Quote Link to post Share on other sites
Suzanne F Posted January 24, 2018 Author Share Posted January 24, 2018 Hadn't thought of that. I've been using it as a garnish--on sautéed mushrooms, tonight will be on cabbage with crème fraîche and caraway. Might not have enough left for a decent amount of liquid. Quote Link to post Share on other sites
Sneakeater Posted January 26, 2018 Share Posted January 26, 2018 I used (dried) dill in my "raw cabbage and carrots with buttermilk dressing" tonight, and nobody complained. (OTOH, nobody but me ate it.) Quote Link to post Share on other sites
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