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Chef2Chef Recipe Club - Volume 4 Issue 120 - June 13, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's Friday the 13 th! For those of you who care…Beware! Normally I like the 13 th of June because that means only one more day until my birthday. June 14 th is also Flag Day. Next week I'll do a week of Hot and Spicy recipes for you. There are some "Keepers" in this batch! So much for that, now let's talk about Dill. For many, when you think dill weed you think pickles. Did you know that Americans alone consume more than nine pounds of pickles per person each year. In Europe and Asia, dill has long been a staple herb. What's a seafood dish without the crisp flavor of dill? It is botanically known as Anethum graveolens. Dill weed is a member of the parsley family and it's native home was eastern Mediterranean region and western Asia. The word dill comes from an old Norse word dylla, meaning to soothe or lull. It dates back in writing to around 3000 B.C. where its mention was found in Egyptian medical text books. The leaves, flowers, seeds are all edible. The plant has thin, feathery green leaves, of which only about the top eight inches are used. It is very easy to grow at home in the garden or in containers. Dill weed has a flavor likened to mild caraway or fennel leaves (it even looks a bit like fennel). NOTE: If you grow your own dill, be aware that the mature seeds are toxic to birds. Dill weed contains the carvone, which has a calming effect and aids with digestion by relieving the discomfort of intestinal gas. The seeds are also high in calcium, 1 tablespoon provides an equivalent of 1/3 cup of milk. Dill is said to promote lactation in nursing mothers and has been historically used as a weak tea given to babies to ease colic, encourage sleep, and get rid of hiccups. -------------------------------------------------- Culinary Classics Since Culinary Classics is the manufacturer, you are able to order form our pre-designed chef coats, pants, shirts, aprons, vest and more from our web site. If you want a different fabric or options, we are able to custom make even one item to order. Complete in house embroidery and a staff of design consultants are standing by to guide you through the ordering process. This makes for the ultimate service and product choices. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Romans considered dill good luck and also used it as a tonic. A couple of centuries ago, parents would give dill seeds to children to chew during church services to keep them quiet and alert during long sermons. This usage caused them to be called "meetin' seeds." Dill Cream Dressing Great on cucumbers and a wonderful dressing for Potato Salad too! Ingredients: 1 cup mayonnaise 2 tsp. Dijon mustard 1/2 cup Sour cream or plain yogurt 1 tbsp. Dill; finely chopped, fresh Salt & pepper to taste Instructions: Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups -------------------------------------------------- The Best BBQ Burger recipe from Bandana Bandito Summer is barbecue time, and everyone has his or her own ideas on what makes a barbecue great. But the Bandit has found a classic burger recipe that is destined to become a favorite with ALL your family and friends. Succulent and delicious with the crunch of pickled Jalapeno peppers and the pure taste of the Bandit's spicy BBQ sauce - you're looking at the big hit of your summer! Click here for the BBQ burger recipe PLUS a special bonus potato salad recipe - exclusive to the Chef2Chef newsletter readers only! http://www.bandito.com/c2c_june.html All the products mentioned are available at the Bandana Bandito website, or call 800.880.5938. Our products are all available as singles or by the case (12 pcs.) http://www.bandito.com/c2c_june.html -------------------------------------------------- Angel Hair Pasta with Smoked Salmon And Dill 2 Servings Ingredients: 6 oz angel hair pasta 1/2 cup heavy cream 1/2 cup milk 1/4 cup chopped fresh dill 1/4 cup chopped green onions 1-1/2 tbsp. capers; drained 1 tsp. grated lemon peel 4 oz thinly sliced smoked salmon Procedure: Cook the pasta in boiling salted water until just tender. Drain well and return to same pot. Combine the heavy cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat and simmer until sauce thickens slightly. Add sauce to pasta, and toss to coat. Add the smoked salmon and toss to combine. Season with Sea Salt and freshly cracked pepper and serve at once. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival has launched a new line of Chef Clogs. These exciting new clogs have the flexibility and support every chef needs. Register to win one of 8 pairs to be given away. A $95 value for each pair. http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Dilled Cauliflower Ingredients: 1 head of cauliflower 1 tbsp. butter 1 tbsp. minced dill 1 tbsp. parsley, minced 1 tsp. chives, sniped Procedure: Steam the cauliflower until just tender. Melt butter in a pan and add herbs. Heat for a minute and pour over strained cauliflower. Serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |