42 Dilly-icious dishes Herbs are an integral part of everyday cooking so I always


have a variety growing in the garden, and my favourite gift for friends who move into apartments is a pot full of herbs for the balcony. Dill grows really quickly and easily from seed, and nothing can substitute for its unique, fresh flavour, especially with seafood, but also boiled new potatoes. It’s not just an essential for making dill pickles! It’s also delicious in a dip for cold chicken, seafood or vegetables. And, it’s a traditional ingredient in sauces in Scandinavian countries, with or without mustard. It’s one of those herbs that gains nothing from


Jude’s Kitchen JUDIE STEEVES


being dried, rather like parsley, which just tastes like dust to me once it’s been dried. On the other hand, oregano is better dried than fresh, I feel.


Tarragon doesn’t keep its sweetness very long dried, but used within a few months it still keeps that distinctive flavour, and thyme, rosemary and sage are all still very tasty after being preserved by drying. Dill, parsley, cilantro, mint and basil all are unparalleled used


fresh, so I avoid trying to dry them. Basil can be preserved in oil or frozen as a base for pesto with very flavourful results and herbs such as tarragon, dill, bay, basil, garlic, lemon balm, marjoram, rosemary, thyme and mint are all tasty preserved in vinegar. Lavender is very versatile and can be preserved by drying or preserving in oils or vinegars. The best time to preserve most herbs is just before they


flower, although with lavender, it’s the buds or young flowers you want to keep. Shearing most perennial herbs encourages secondary


growth so you can get a second crop of young leaves by harvesting the top third or so of the plant part-way through the growing season. Dill is an exception. It’s an annual and it’s best to just keep seeding dill every few weeks to keep a regular supply of it coming along. Herbs are a wonderful accompaniment to the many and


varied vegetables that are ripe and ready to harvest from the garden, the local farmer’s market or the produce section of the supermarket because there’s nothing quite like fresh, local produce for flavour and nutrition. Classic combinations include basil and oregano with tomatoes, sage with poultry, tarragon with eggs and chicken, chives with cheese and dill with fish. Rosemary, thyme and bay provide mellow flavours to beef stews while cilantro is an essential in many Indian and Asian dishes. If deer are a nuisance in your garden, use herbs to keep them at bay. Most herbs don’t seem to be attractive to them. That said, I’ve found they’ll eat anything, even if they do spit it back out on the lawn afterwards! While fresh, local herbs are at their best, make good use of them – try some different combinations – and preserve some to enjoy their fresh flavours when they are hidden under a blanket of snow.


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Fresh dill adds a bit of zip to this chicken dish. JUDIE STEEVES PHOTO CHICKEN WITH DILL & MUSHROOM SAUCE


This could also be made using lean ground beef meatballs or bite-sized chunks of tender steak or pork instead of chicken bites. Serve over rice or pasta. It’s particularly good over brown and wild rice pilaf.


4 chicken thighs or 2 breasts 1 onion, chopped


8 small mushrooms, sliced 1/4 c. (60 ml) dry white wine 1/3 c. (75 ml) fresh dill 1 tbsp. (15 ml) cold water


1 tbsp. (15 ml) butter 1 garlic clove, minced


10 oz. (284 ml) beef broth 1 tbsp. (15 ml) cornstarch


1 tbsp. (15 ml) Worcestershire Sauce 1/2 c. (125 ml) sour cream or plain yogurt


• Cut the boneless chicken or other meat into bite-sized pieces and saute in a pan until just barely cooked. Remove.


• Saute the chopped onion in butter in the frypan, then add the minced garlic and sliced mushrooms. Cook until soft.


• Add beef broth, dry white wine and Worcestershire Sauce and stir in well, bringing to bubbling. • Combine cornstarch and cold water in a small bowl, then add to bubbling sauce, stirring constantly until thickened and translucent. Return chicken or meat to sauce and bring back to bubbling.


• Reduce heat and add sour cream or plain yogurt (I use non-fat) and mix until it just begins to bubble again. Chop dill and add. • Serves 4.


HERB & CHEESE SPREAD or DIP


While so many herbs are available fresh and local, this is a zingy, flavourful appie to serve on crackers, pita crisps, fresh pita triangles or chunks of fresh sweet local peppers or slices of cucumbers.


1/2 c. (125 ml) feta or blue cheese 3 tbsp. (45 ml) fresh parsley 2 tsp. (10 ml) lemon balm 2 tsp. (10 ml) lemon juice


1/4 c. (60 ml) red onion


1 tbsp. (15 ml) fresh oregano 1 tbsp. (15 ml) olive oil salt and pepper to taste


• Crumble cheese and very finely chop red onion. • Chop herbs. • Toss all ingredients together with the olive oil and lemon juice. • Add salt and pepper to taste. • Top crackers or pita bread with this, or scoop up a bite with pita crisps or fresh vegetables.


DILLY DIP or DRIZZLE


This is a great refreshing dip for cubes of barbecued salmon or prawns, but also with fresh vegetables, shrimp or even cold chicken.


3 tbsp. (45 ml) plain yogurt


1/2 tsp. (2 ml) minced lemon zest 2 tbsp. (30 ml) minced fresh dill salt and pepper, to taste


1 tbsp. (15 ml) mayonnaise 1 tsp. (5 ml) lemon juice 1/4 tsp. (1 ml) chili powder


• Combine all ingredients and whisk together until thoroughly combined. Keep cold until ready to serve.


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