Tag Archives: Dill

Greek Yogurt Extravaganza

17 Apr

 

This week I gave in to my deep love for greek yogurt.  If you haven’t used it in recipes, you’re missing out.  Besides the obvious parfait and breakfast uses, it’s a great, healthy substitute in many recipes that use mayo or sour cream.  I decided to search for a recipe that involved both salmon and greek yogurt.  My main gal, Martha Stewart, came through for me with a recipe for Roasted Salmon and Herbed Yogurt.  With that recipe in mind, I thought asparagus would be a good side dish, and heck why not use greek yogurt with the asparagus as well.  A quick google search, and I decided to go with an asparagus soup.  I modified a recipe from whole foods for Creamy Spring Asparagus Soup substituting greek yogurt for sour cream.

The two dishes were relatively simple, but for timing I enlisted my favorite sous-chef.

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Chris as given the task of snipping parsley and dill from our potted patio herbs, and then chopping them into tiny bits.IMG_0933

He then mixed the herbs in with our greek yogurt of choice, Fage.

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Meanwhile, I chopped the light green and white parts of our gigantic leek, and then browned the pieces in a bit of butter.

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While the leek browned, I peeled and chopped a yukon gold potato into one inch strips.

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After about ten minutes, I added the potatoes and chicken broth to the leeks, and brought the liquid to a boil.

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I then reduced the heat, added the chopped asparagus, and let the mixture simmer until everything was nice and tender.

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While the soup simmered, Chris mixed together the herbs, greek yogurt, dijon, salt and pepper.

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Everything for the salmon was ready long before the soup, so Chris stuck the yogurt mixture in the fridge and relaxed while I prepped the blender.  I had some time to spare, so I improvised and chopped a bit of garlic for the salmon.

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With approximately 10-15 minutes to go on the soup, Chris placed the salmon in a baking pan, covered in the herbed yogurt sauce, and topped it off with chopped garlic.  He couldn’t resist giving our three cats a taste of raw salmon.  They are definitely sushi lovers like their mama and papa.

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Once the potatoes and asparagus were tender, I poured the mixture into a big blender and set it to purée.  Chris finished off the purée and then complained about how tightly I put on the top to the cat rubbing up against his legs looking for more delicious, raw fish.

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Once pureed to our satisfaction, I poured the soup back into the pot and brought it to a boil.  The timer sounded for the salmon just as I finished the soup.  Could we have actually timed everything perfectly tonight?  Unfortunately, no.  Chris cut into the salmon and found it still a bit raw in the center after 15 minutes at 450.  We had to stick the salmon back in the oven for another 10 minutes, and that was even a bit too much.  It amazes me how quickly fish goes from undercooked to overcooked.

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Before realizing the salmon needed more time, I had spooned the soup into bowls, and topped it with croutons, parmesan, and freshly ground black peppercorn.  Not wanting our soup to get cold, we finished it off while the salmon baked.  It was absolutely delicious!  I loved the flavor and texture, and the topping I improvised was perfect.  It tasted like spring in my mouth.

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When the salmon finished, we cut a small portion for us each, added a bit of lemon, and sat down to finish the latest Game of Thrones episode.  The salmon was delicious.  I always worry about salmon tasting fishy, but it didn’t at all.  The garlic roasted perfectly on top, and was a great addition.  The herbed yogurt was fresh and moist.  Overall a fantastic dish, and I’m sure it would have gone great with the asparagus soup.

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Herbs Without A Yard

20 Jan

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A few months ago we planted fresh thyme, rosemary, mint, parsley, oregano, and dill in two big pots on our patio.  We also have a basil plant.  The basil is now slowly dying, but the potted herbs are flourishing.  We’ve battled mildew with milk baths and aphids with a soap-based spray.  It was touch and go for a bit there, but each week there are fewer holes in the mint and less white film on the rosemary.  The parsley is growing so much that we may have to get a third pot soon!

 

Thanksgiving Bread Take Two: Pumpkin & Rosemary Soft Rolls

10 Dec

As I mentioned in Thanksgiving Bread Take 1, I was on a mission to make some delicious bread for a Thanksgiving dinner with friends.  Given the big bet I was making on savory muffins, I thought I might try something a little more traditional.  Since I used squash in the first one, I wanted to use pumpkin in this one.  A little more searching on Food52 and I found this recipe.

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I had to make the dough the night before put it in the fridge overnight.  Unfortunately, my yeast was rather old.  I mixed the yeast with some warm water and sugar to test it, but alas there was no froth.  It was too late to run to the store, so we skipped the refrigerator step and grabbed the yeast in the morning.

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I unfortunately missed taking pictures of the dough-making process.  This involved making and herb butter with fresh dill from our patio garden, mixing it with rosemary, parsley, pumpkin purée, egg, sugar, salt, and yogurt.  Egad!  When mixing these ingredients I accidentally added an extra egg.  I ended up doubling the recipe to fix it and only later realizing that I made 40 rolls!!!  Well in went double the yeast, and then double the flour.  Mixing in the flour took forever.  I did this by hand, kneading the dough for what seemed like forever.  My arms felt like they were going to fall off.  Chris came to the rescue and helped me roll the dough into 40 small balls.  We set them on the counter to rise for 2 hours and relaxed on the couch while we waited.

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The last step involved brushing the rolls with egg and then covering them in coarse sea salt.  They baked in the oven for 25 minutes at 350 degrees.  They smelled delicious as they baked.

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Sure enough, these rolls turned out light, fluffy, salty, and herby.  Pure deliciousness.  The pumpkin added a nice color to the rolls, but the herb flavor came through more than anything.  I ate mine with some delicious butter someone brought for the cornbread.  I’d highly recommend these rolls if you want to bring something unique to a potluck dinner and you’re up for some serious kneading.

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