Rhubarb with caramelized onions? Rhubarb salsa? Rhubarb and lentil potage? I can hear you now, the ornery ones of you that is: What the hell, woman…rhubarb’s for pie. Crisps. Crunches.

For April’s Foodbuzz 24, 24, 24 event, I decided to explore the savory side of rhubarb, since there’s a ton of it growing about 50 feet from my front door. As rhubarb is technically a vegetable/herb, why not try some recipes that utilize rhubarb as a vegetable?

Hey, salsa has a tangy bite. I bet rhubarb could work in salsa. So I tracked down a viable candidate in The Joy of Rhubarb: The Versatile Summer Delight. It’s a classic Mexican salsa, with fresh cilantro, green onion (which made me happy; I can’t stand regular onions raw), lime juice, jalapeño for a bit of bite, barely-blanched rhubarb, and lots of sweet peppers and more sugar than salsa normally would have, to counteract the rhubarb’s bite.

Dad’s verdict? “It would be great on hamburgers. By the way, we’re having hamburgers tonight….” Subtle hint there, Dad. Yeah, he went home with some rhubarb salsa. Linda thought it had a bit of a bitter rhubarb taste to it and suggested more sweetener. I loved it. Fresh, crisp, clean salsa taste with the rhubarb adding uniqueness without overpowering it.

Overall verdict for rhubarb salsa: Two snaps up.

Jump to the rhubarb salsa recipe now or continue reading.

balsamic-rhubarb reduction

I swear, this was some fancy-pants shit I made. Asparagus with balsamic-rhubarb reduction (recipe here). It was dead easy, too. You cook down some balsamic vinegar and chopped rhubarb — along with a good little heap of sugar — until most of the liquid has evaporated and you get a thickish sauce. In this preparation, it’s served with roasted asparagus. You could really impress some guests with this stuff.

Dad’s verdict: Tasty, but the roasted asparagus was too soft. He grabbed a stalk of raw asparagus from the 10-pound bag I’d just picked and dipped that in the reduction instead. Linda’s verdict: “Too strong for asparagus. Would be really good with pork or something.” I liked the contrast between the tangy, balsamic-flavored reduction and the mild roasted asparagus, but I see her point. Comme-ci, comme ça.

Overall verdict for rhubarb-balsamic reduction: Two snaps sideways.

lentil and rhubarb potage

The original title of this Mark Bittman recipe is “Lentil and rhubarb stew with Indian spices,” but it’s too thick for a stew. So I did some Google-fu and discovered it was more of a potage, which also sounds fancier.

And man, it may be one ugly mofo of a dish, but damn, lentil and rhubarb potage is tasty. I was shocked. It had no added sugar. I was certain it would be inedible. But I had to try it, because it has cardamom in it, which is my new favorite spice ever.

Linda’s verdict: Really good and interesting. Nice balance of complex flavors. I’m transling from “Mmm” here, by the way.

Overall verdict for rhubarb and lentil potage: Two snaps up.

caramelized onion and rhubarb compote on herbed yogurt cheese

Hey Aunt Geri, I finally broke in the yogurt cheese maker! And all was good. This recipe, heavily adapted from one for caramelized onion, beet, and rhubarb compote, made me nervous. For one, it was another fancy-pants recipe. For another, I was adapting the living hell out of it. I’m not good at that sort of thing. Usually my adaptations tend to turn out more like the rhubarb mistake below. And for yet another thing, I was winging the whole herbed yogurt cheese thing. Entirely.

If you want to adapt the recipe like I did, simply make it without the beet purée, and add more maple syrup when you add the rhubarb, about 2 tablespoons worth. Trust me, you’ll need it. For the herbed cheese the easy way, go with a slightly sweet prepared cheese spread like Aloutte…because that was what I was shooting for. I put them in baked wonton cups, but they’d be better on small squares of puff pastry.

Dad’s verdict: “I really like the cheese and compote filling, but those wontons are like chewing on glass.” Linda’s verdict: “I love that filling!” Me? Shocked. And happy it worked. :p Cue the Smiths.

Overall verdict for caramelized onion and rhubarb compote: Two snaps way up.

rhubarb mistake

Since I had Mexican, Indian, and vaguely Italian (in the form of the caramelized onion and rhubarb compote), I decided to try incorporating rhubarb into a Thai curry. I’m not even going to link to the recipe I worked from, because the experiment was an utter disaster, and I didn’t follow the recipe exactly, so I don’t want to impugn the blogger who posted it.

Suffice it to say: disaster. Coconut milk wasn’t enough sweetness to balance rhubarb’s astringency, the rhubarb became gloopy, and it tasted awful. Oh well.

The experience did cement my dedication to you, the reader: You will never be subjected to a recipe I don’t absolutely love. I want everything you try to be something well-tested and well-liked before it ever hits this page.

Overall verdict for rhubarb mistake: Two snaps way down. Let’s forget all about it and move on to the rhubarb salsa recipe.

rhubarb salsa

Adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.

2 cups finely diced fresh rhubarb
½ cup sweet red pepper, chopped
½ cup sweet yellow pepper, chopped
½ cup fresh cilantro, chopped
3 green onions, tops only, chopped
1 jalapeño pepper, finely chopped
2 tablespoons fresh lime juice
2 tablespoons brown sugar, or to taste
salt and ground black pepper to taste

Blanch rhubarb in a saucepan of boiling water for 10 seconds. Seriously. Ten seconds. No more. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process.

Place rhubarb in a glass bowl.  Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.

© Amy for Shiny Cooking, 2010. | Permalink | 9 comments | Add to del.icio.us
Post tags: balsamic vinegar, cilantro, lentils, onions, rhubarb, sweet peppers

We love seaweed, how about you?

People were confused when I told them my aunt Linda and I would be making sushi for January’s 24, 24, 24 event. “Isn’t that raw fish?” they asked, knowing I’m not a huge fan of animal foods. Technically, sushi is rice that’s been specially prepared with vinegar and a little sugar, and topped with or rolled with…something.

It could be a shaped piece of rice with a slice of lightly steamed bias-cut carrot on top, tied with a scallion. This is nigiri sushi.

It could be a fat roll of rice bound in nori (seaweed) and filled with imitation crab strips, tamago (japanese omelet), scallion, and cucumber. This is futo maki.

It could be an inside out roll, with the rice outside the seaweed, all enveloping imitation crab, avocado, and pickled beets. This is uramaki. But everyone calls it inside out roll.

It could even be dessert.

Other forms of sushi include battleship roll (gunkan), which we didn’t make, temaki, which we didn’t make, and hosomaki, or thin rolls, which we did make, but I didn’t get any closeups of. Thin rolls use half a sheet of nori and are filled with only one or two ingredients besides the sushi rice.

what’s in this post, and what isn’t

This post isn’t going to include detailed instructions for making sushi. One, I’m no expert. I just made it for the first time. Two, if I started giving instructions, I’d never stop, and this would run 2,000 words or more. What I will tell you is what’s involved, the accompaniments, how our experience went, and a few links where you can get more information if you’d like to give it a try yourself.

And a recipe for rice for dessert sushi at the end!

accompaniments and fillings we used

One thing that’s absolutely necessary is a bamboo rolling mat. We got ours for $1.99 at a Chinese grocery. Well, we also got two more in a sushi kit Linda found at Barnes and Noble. The kit contained the book Sushi with Style, which turned out to be a clearly-written, informative resource. There’s a bamboo sushi rolling mat at Amazon for $6 that includes a paddle if you have any trouble finding one.

Pickled ginger.

Pink slivers of tangy ginger, these are meant to cleans the palate between bites of sushi. Right. Philistine that I am, I slap a piece of pickled ginger right on top of every piece of sushi I eat. It’s that good.

For this experiment, I made some pickled ginger of my own. Let’s just say that the inner, woody parts of ginger are not something you want to chew on, unless you really enjoy chewing.

Wasabi.

Green, insanely hot horseradish. Sold as a paste or powder. The lady at the Chinese supermarket and the sushi book both recommend using the powder as it’s better tasting. I wouldn’t know. I won’t touch the stuff. We did make some and use it, though. It makes a good glue for pasting toppings to the rice in nigiri.

Toasted sesame seeds.

Nice for decorating the outsides of inside-out rolls. Like a dumbass, I bought the unroasted kind a while back so now I have to toast them myself. Hey, look at my shiny new pan.

Tamago.

A Japanese omelet made with, among other things, mirin, a sweet rice wine usually found near the vinegars in the store. Or the Asian section. I made one of these, too.

Vegetables.

We used cucumber, carrot, scallions, pickled beets, and avocado.

Fish, raw and cooked.

We used imitation crab and raw tuna steak. I got to keep the leftover tuna to cook up later, slapped it in a lime-ginger marinade, pan-seared it, and it was good.

Rice!

You need sushi rice, a medium-grain rice. We used brown rice because of the whole whole-grain dealy. After cooking the rice, you mix in a vinegar-sugar sauce that lightly flavors the rice and helps it stick together. I’m not going to get into all the detail, because there was all this anal-retentive dribbling of the sauce into the rice down the back of the rice paddle (yes, the paddle actually has a groove for this, it’s nuts), fanning of the rice to cool its delicate little toes, and speaking to the rice in hushed tones so as not to break its pretty little grains. However, the people at The Global Gourmet have a good how-to guide on preparing your sushi rice, and the technique for cooking brown sushi rice that I used — in a pressure cooker!

so, how did it go?

Linda arrived around noon bearing ingredients and her pressure cooker. I earned a well-deserved glower when I showed her the brand spanking new pressure cooker I had already borrowed from my friend Lori.

However, Linda’s old-school stovetop pressure cooker came in handy when the power went out just as I was about to get the rice going (it had been soaking, as instructed in the anal-retentive sushi rice instructions, for over an hour already). Twice. She took a batch of the rice to her house to cook on the gas stovetop.

Chubby gods smiled upon us and the power didn’t go out again, and we commenced work making the kitchen into a disaster zone.

As usual when we’re making something brand new to us, things were so hectic I didn’t get any nice step-by-step shots. However, I was able to sneak in a five-second breather to snap a pic of how rice looks spread on nori, ready for fillings. You’d just lay three or four ingredients lengthwise in the middle of the rice, next to one another, not on top, and use the mat to roll it all up.

Some fillings: steamed bias-cut carrot coins for nigiri, scallions, tamago.

dessert sushi?

The book offered a sushi rice recipe made with cream of coconut and rum instead of vinegar and sugar, and suggested trying dessert sushi. We didn’t have cream of coconut so I cracked open (get it? cracked? coconut?) a can of coconut milk and got some of the coconut cream that had solidified from that. We seasoned a batch of rice with it and shaped it into nigiri.

Instead of wasabi, which would be pretty damn gross with fruit, the “glue” we used was strawberry jam, boiled cider that I had in the fridge (don’t ask), or apple butter.

The fruit toppers were slices of kiwi and mango, and we topped those with flaked coconut, a slice of candied ginger, and/or coarse sparkling sugar.

sisterhood of the traveling sushi

Linda posited that we made a good $60 of sushi. This was kind of a lot for two people, so we took the show on the road, first to my sister’s.

After some trepidation, not only Jennifer, but her husband Dale, who isn’t the sushi type, tried several varieties. I was pretty shocked. The dessert sushi was a hit, as was the inside-out roll with crab, avocado, and pickled beet.

Maggie snubbed the sushi, instead making up a bowl of some soggy cereal and pretending to be shy for the camera.

Afterwards, we took some over to Mom and Dad’s, and Mom gamely tried a bit as well.

is this really something you want to do at home?

Absolutely! Don’t be frightened by our scary messy kitchen pic. That was from making like, a dozen? kinds of sushi, including both a sweet and savory rice. The actual technique isn’t that bad, nor is it very time-consuming. If you’re trying sushi for the first time, like I did, pick two or three varieties to try, and don’t stress too much over the rice. In fact, dessert nigiri might be just the ticket. You can make it up pretty quickly, it’s light on rolling technique, and looks absolutely stunning.

And on that note, I’m going to leave you with the recipe for dessert sushi rice.

rice for dessert sushi

Adapted from Sushi with Style by Ellen Brown.

2 cups hot cooked medium-grain rice
1/3 cup cream of coconut — the kind you mix sweet drinks with
2 tablespoons rum

Whisk together the cream of coconut and rum in a small bowl. Put hot rice in a medium bowl. Sprinkle cream of coconut and rum mixture over the rice, and gently mix in to avoid breaking the grains.

Once it’s mixed together, carefully turn over small sections of the rice to help it cool and allow steam to escape. The rice is ready to use once it’s cooled enough that it’s not giving off any steam.

Suggestions: shape rice into rectangular nigiri shapes, and top with sliced fresh fruit such as mango or kiwi. “Glue” fruit to the rice using jam or nut butter. Top with candied ginger, sweetened flaked coconut, or sparkling sugar (sugar will melt; do this immediately before serving).

© Amy for Shiny Cooking, 2010. | Permalink | 5 comments | Add to del.icio.us
Post tags: carrots, coconut, cucumber, eggs, ginger, imitation crab, nori (seaweed), rice, scallions, tuna, wasabi

Here’s one amazing thing to do with leftover scraps of puff pastry: make mini palmiers. A good idea for snacks for a crowd. They’ll go fast, though!

Warning: drunken post ahead

My cousin Tone is in town, and he brought a big ass RV and several other modes of transportation with him. I countted five: the RV, the pickup, motorcycle, 4-wheeler and…kayak.

He’s set up house across the driveway. Yay.

He’s from Texas, like his mom —my aunt — who paradoxically was originally from right here. Like, right in this house. The oldest of my paternal triumvirant, Geriann, is his mom, and okay, this is getting both involved and a bit pedantic.

He came over tonight and we played 500 rummy. Four times. He completely, totally obliterated my ass the first two times. He played it a bit gin rummy style, holding things back to kick my ass, playing mind games, and so forth.

I fixed that right quick

Here, have some Wal-Mart wine, Tone.

Did you know that Wal-Mart, like Trader Joe’s, has a house brand of wine that will blow you away? In fact, I think the Wal-Mart brand is even better. It must be, because I’m having to spell-check this very carefully, and I don’t get this buzzed unless the alcohol is very good.

Wal-Mart markets two (at least) wonderful varieties under the Oak Leaf label: cabernet sauvignon and sauvignon blanc. Since I’m partial to reds, I buy the cabernet quite often. It used to be $2.97, and therefore comparable to two-buck chuck. I think it’s better. They just raised it — today— to $3.49, but I still think it’s a steal.

And I’m not some rube. I’ve had some very good wines in my day. This compares.

The first two games of rummy he smoked my ass. However, he was drinking this lovely cabernet the whole time, and by the third game I was able to smoke him, 605 to 390. Yay! I have to say he was a good foil; I’d never played 500 rummy with someone who played so strategically.

And man that was hard to spell.

Ultimately, we went through 2 and a half bottles of Wal-Mart cabernet. He is going to go buy more tomorrow if he knows what is good for him.

As for snacks, we began by stabbing, literally, at a pink brandywine. My tomatoes just succumbed to late blight, and I’m pulling all the tomatoes off the vines. It is very sad, and let us all share a moment of silence for them. He loved it; it was nearly as flavorful as my previous crop of pink brandywines, which means very smoky and rich.

A bit afterwards, in the third game actually — coincidentally, the one where I smoked him — he got peckish again. The cad.

how dare he get peckish

I had a smallish pat of scraps of homemade puff pastry in the fridge, and I whipped it out, sprinkled some cinnamon sugar on it, and made a bit over a dozen mini palmiers from it.

He snarfed them.

Granted, anything puff pastry is going to be melt-in-your-mouth delicious, but include cinnamon sugar and you have little bursts of melty spiciness.

P.S. Did I mention I won the third game? Yeah, the one where the mini palmiers came out.

Song for this recipe: Carrion by British Sea Power.

mini palmiers

oven: 400 degrees

You might not use all of the cinnamon sugar mixture. Simply follow the recipe and sprinkle the cinnamon sugar in a thin, but complete, layer over the rolled puff pastry. Do not ball puff pastry scraps. Instead, stack them before rolling again. They will not rise as much as the original puff pastry, but they work excellently in recipes like these palmiers.

leftover scraps of puff pastry dough
3 tablespoons white granulated sugar
1 teaspoon cinnamon

Mix sugar and cinnamon in a small bowl.

With a rolling pin, roll the stacked puff pastry scraps in a rectangle roughly 1/16 of an inch thick.

Sprinkle cinnamon sugar in a thin layer over the rolled puff pastry, covering it completely.

With your hands, roll one side of the sugared puff pastry to the middle of the rectangle. Repeat on the opposite side.

With a sharp knife or pastry scraper, cut the rolled pastry in 1/8 of an inch wide increments. You now have your raw mini palmiers!

Place the mini palmiers on a parchment paper-covered baking sheet. Leave ample space between them; they may still expand quite a bit as they bake.

Bake at 400 degrees for 15 minutes, or until very lightly browned.

© Amy for Shiny Cooking, 2009. | Permalink | Leave a comment | Add to del.icio.us
Post tags: ap flour, cinnamon

Want an easy, colorful, summery, fancy-schmancy looking appetizer to serve guests? These little fellas fit the bill, the bright crunch of juicy tomato mingling with sweet basil and fresh mozzarella, all drizzled with balsamic vinaigrette.

There. The food porn description is out of the way.

We threw a surprise party for Mom Saturday. As I apparently noted several times near the end of the night, it was a smashing success. Why several times? Seems I got drunk off my ass by the end. As planned. It wasn’t an accident ffs.

Look at that awesome cake Stacy’s mom made for the surprise party

People kept asking ahead of time how surprisey it was going to be. I briefly wondered at the wisdom of shocking someone with a history of heart problems, and laconically waved those concerns aside. “Not much, I think,” I told them. “We’re doing family pictures right before the party, and we expect people will begin showing up and we’ll be setting up right in front of her.”

Thanks to the big ass house, though, we were able to pull off a complete surprise. While the final pictures were being shot in the living room, Jennifer and I rushed off to the family room to get tables and chairs out and set out the cake. By the time we led Mom to the family room, most of the partygoers had arrived, and wound up giving her a proper “Surprise!” shout.

Oh, my point? One of the things I made was caprese skewers. I also made corn and crab dip. Crap. It’s gone. I didn’t get pics of it. Oh well, caprese skewers will do for now.

P.S. two to three of these is a 100-calorie snack. Believe me, you won’t have a chance to get your hands on more. Go for three. The calorie listing includes all of the balsamic vinaigrette, and I only wound up using about half of it.

caprese skewers

These appetizers may be served up to 3 hours after assembling. Do not refrigerate after putting them together. Simply cover with plastic wrap on their serving plate until it’s time to serve. Adapted from Cocktail Food: 50 Finger Foods with Attitude, by Mary Corpening Barber and Sara Corpening Whiteford.

1 tablespoon balsamic vinegar
1 tablespoon + 1 teaspoon extra virgin olive oil
1/4 teaspoon ground black pepper, divided
1/8 teaspoon kosher salt
4 ounces fresh mozzarella
24 grape tomatoes
24 small to medium leaves of fresh basil
24 toothpicks or 5-inch bamboo skewers

Soak toothpicks or skewers in water. This will keep them from splintering when assembling the skewers.

Cut the mozzarella into 24 1/2-inch cubes. In a small bowl, toss with the 1 teaspoon of olive oil and 1/8 teaspoon of the pepper. Set aside to allow the mozzarella to absorb the flavors.

In another small bowl, whisk together balsamic vinegar, remaining 1 tablespoon of olive oil, 1/8 teaspoon pepper, and the kosher salt. This is the vinaigrette you’ll be brushing on the skewers, once assembled. If you’re using regular salt, begin with a little less, say, a pinch, and work up from there. I found that the fresh mozzarella I bought was already well-salted, so it didn’t need much more.

Time to put caprese skewers together!

1. Slide 1 grape tomato onto a toothpick or skewer.
2. Fold 1 basil leaf in half; pierce with skewer and slide up to the tomato.
3. Poke 1 mozzarella cube onto the skewer.
4. Repeat 23 more times.

Lay out the assembled skewers on a nice plate. It helps to lean them against one another at a 30 degree angle or so — makes it easier for people to grab them. Once laid out, brush them with the balsamic vinaigrette, and serve.

Variations: Try them without the balsamic vinaigrette. The vinaigrette adds a lot of “pop” to the skewers, but I kind of like the homey taste of tomato/basil/mozzarella/oil/pepper all on its own too. It depends on the tastes of your guests, or what you’re serving, I suppose.

© Amy for Shiny Cooking, 2009. | Permalink | 3 comments | Add to del.icio.us
Post tags: basil, mozzarella, tomato

I have a confession to make.

I cannot bring myself to bake or cook with fresh berries.

Why not? Their season is so short, it seems such a waste to transform them with heat, when frozen berries will do the job just as well. And you can whip out frozen blueberries in the dead of winter, anytime.

But fresh berries in the dead of winter? You know they’re out of season, so they’re being shipped thousands of miles, and hey! *snaps fingers* we’re trying to eat more local here. In that process of being shipped across continents, they’re losing freshness and flavor, and won’t be worth much fresh anyway, in my opinion.

Why not practice a more seasonally-aware cuisine? Gorge on fresh when it’s available, and freeze or preserve once you’ve gotten sick on fresh blueberries. (Tomorrow I’ll be freezing blueberries, and show you how, which is hardly necessary, as it’s so damn easy you’ll wonder why you haven’t done it before.)

In the spirit of practicing a more seasonally-aware cuisine, we’re now eating 99% blueberries and sweet corn. Ha ha.

13 ways of looking at a blueberry

Simple, as usual, is better. There are approximately 3 general ways to go with fresh blueberries. First is sweet, and mixed with dairy and/or grains. Second and third are savory, in salads or salsa.

We’ll get the obvious out of the way first.

1. Blueberries plain in a bowl, eaten with a spoon or by the handful. See the picture at the top of this post. My favorite. Sprinkle with sugar for more sweetness.

2. Top breakfast cereal or oatmeal with blueberries.

3. Top pancakes with blueberries. Okay, I’ll allow you to make blueberry pancakes with fresh blueberries in them if you want. Just this once.

4. Blueberries in a bowl, with milk, or half and half, or cream. Add sugar if you insist.

5. Crush blueberries slightly with a potato masher, and stir into yogurt. Drizzle with honey or maple syrup. Thanks to Sarah of Yummy Smells.

6. Another from Sarah of Yummy Smells: Mash blueberries with a touch of honey, and layer atop peanut butter on graham crackers. It’s rustic blueberry jam!

7. Microwave vanilla ice cream for 10 seconds. Sprinkle fresh blueberries on top, and stir in.

8. Remember that strawberry feta salad? Make it with blueberries instead of strawberries.

9. In fact, add blueberries to spinach salad too. Try spinach, blueberries, sesame seeds, goat cheese, and a sweet balsamic vinaigrette.

10. Make a parfait layering plain or vanilla yogurt, blueberries, and granola. Add wheat germ and banana slices if you like.

11. Top lemon, lime, or vanilla pudding with blueberries.

12. Blueberry and corn salad. Blueberries like corn, which is handy since they’re in season at the same time. Cut the corn off of a cooked or grilled ear or two, add a cup or two of blueberries, some fresh basil, a bit of olive oil and lemon juice, and salt and pepper. I’m probably going to make this and turn it into a post. :p

13. Blueberry salsa. Chop up blueberries, red onion, bell pepper, jalapeño pepper, cilantro, splash in some lime juice, season with salt and pepper. Serve atop grilled fish.

© Amy for Shiny Cooking, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: banana, blueberries, corn, feta, oatmeal, pudding, yogurt

Oh my. The garden asplode. Zucchini, broccoli, carrots, green beans, broccoli. And the broccoli isn’t sporting those horribly invisible green worms yet. I think.

There’s still lettuce and peas, though that’s ending now that hot temps have arrived, and cucumbers coming along, and some poblanos that are looking mighty big, and swiss chard with leaves 2 feet long, I kid you not.

Not to mention dill.

I haven’t felt much like cooking the veggies yet, so I mixed up this dill dip that I love. Did I mention there’s dill in the garden too? Oh, I did. Guess what, it’s a perennial if you let it be so. Well, it’ll die away completely in the fall. But it’ll drop a zillion seeds, all of which will come right on up the next spring. So now there’s a loosely-defined “dill section” in the garden. Get some dill seed or plants for yourself, and you too can effortlessly have fresh dill from spring to fall, every year.

ha ha, she said “dip”

This dill dip is polite, yet ruthlessly efficient at what it does — delicately seasoned with a bit of parsley and a touch of seasoned salt and onion warming the background, it’s a dip where the freshness of dill dominates. I just consumed 1 large zucchini, 2 small carrots, and a good number of broccoli florets thanks to this dip. Go veggies!

the best dill dip evar

Of course this is best with fresh dill and parsley, but you can use dried in a pinch. Use 1-1/2 tablespoons dried dill, and for parsley use 1/2 a tablespoon.

prep: 10 minutes
to table: 40 minutes (let it chill, the longer the better)
servings: 16

1 cup sour cream
1 cup mayonnaise
1-1/2 tablespoons minced onion
1 teaspoon seasoned salt
1-1/2 tablespoons fresh flat-leaf parsley, chopped finely
4-1/2 tablespoons fresh dill, chopped finely

In a medium bowl, stir together the sour cream, mayonnaise, onion, seasoned salt, parsley, and dill. Mix well. Chill at least 30 minutes to allow flavors to mingle.

© Amy for Shiny Cooking, 2009. | Permalink | 8 comments | Add to del.icio.us
Post tags: dill