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NOVEMBER 2009

DECEMBER

 

THE SPICE LOCKER BY SHIRLEY HALL

Dill:
Not for Pickles Only!

Dill isn’t a traditional seasoning in Caribbean cuisine, but it grows well here and
is delicious with a number of tropical and cruiser-staple foods.

Dill weed’s wispy leaves are used fresh as an
herb, while dill seed is considered a spice. Dill
leaves have a crisp clean taste that enhances the
flavor of many vegetables, especially potatoes and
cucumbers. Dill seeds have a much more potent
flavor, like a blend of anise and celery. Both seeds
and leaves are used for pickling.

Yes, it is actually called a weed and it can grow
that easily — perfect for a cockpit herb garden. Dill
requires full sun, good drainage, and rich soil.
Spread the seed over well-worked soil and cover
with a half-inch of damp sand (not beach sand,
which will contain salt). Sprouts emerge in about
two weeks, and should be thinned to six inches
apart. Keep weeded, occasionally water, and it will
mature in about two months.

Snip the leaves you need with scissors, and leave
\ the rest of the plant to keep growing. Dill seed is
ce ' harvested by snipping off the flat, yellow flower
head as it ripens. Put the flowers in a paper bag and dry in the sun. Shake the bag
a few times to separate the seeds. Store in a cool dark shelf, or refrigerate. These
seeds can be used whole, or crushed in a mill or coffee grinder. The seed heads can
be used in breads, stews, and rice dishes, as well as in dill pickles.

Fresh or dried, dill’s leaves and seeds are great additions to fish, lamb, new pota-
toes and pea or bean dishes. I keep four stalks growing and use it fresh when cook-
ing fish fillets. Always add dill at the end of cooking, otherwise the heat will destroy
most of its flavor. Use it sparingly or it will overwhelm other flavors.

  

Dilled Fish in Foil
1 pound fresh fish fillets, (salmon or grouper preferred)
1 Tablespoon butter

1/4 Cup lemon juice

1 Tablespoon fresh chopped parsley

1 teaspoon fresh dill weed leaves, crushed
1 teaspoon salt

1 medium onion, chopped very small
Divide fish into four portions. Smear butter on four squares of heavy-duty alumi-

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num foil, and then put a portion of fish on each piece of foil. Melt remaining butter
in a small sauté pan and add lemon juice, parsley, dill weed, and salt. Pour over fish.
Top with onion. Fold foil so it doesn’t leak and put the four pieces in a baking dish.
Bake at 350°F for 20 minutes (or longer, depending on the thickness of the fillets).

Plenty Beans Stew

1/2 Cup of each of the following beans: pinto, kidney, black and lentils

1 large onion, chopped

2 cloves of garlic, chopped

1 Tablespoon olive or canola oil

2 stalks of celery, chopped

1 Cup chopped carrots

2 Cups chopped potatoes

1 bay leaf

1 teaspoon fresh dill leaves, crushed

1 teaspoon salt

Soak beans several hours or overnight. Discard soaking water. Sauté onion and
garlic in oil. Combine all ingredients except dill and salt in a large slow cooker, crock-
pot, or heavy covered pot. Add water to cover, bring to boil and simmer for about 4
hours. Check occasionally and add more liquid if necessary. Add dill and salt near

7 the end of cooking time.

  

Cheesy Dill Biscuit Bread

2 Cups baker’s flour

2 Tablespoons baking powder

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon baking soda

6 Tablespoons COLD butter, chopped

3/4 Cup cheddar cheese grated

1 1/2 Tablespoon chopped fresh dill

1/3 Cup whole milk

3/4 Cup plain yogurt

In a suitable bowl whisk together all
dry ingredients. Add cold butter pieces
and continue to blend until the mixture
is coarse. Add cheese and dill. Combine
yogurt and milk into the flour-cheese
mixture.

On an ungreased cookie sheet, divide
dough into 1/4 Cup mounds about
two inches apart. Bake at 400°F for
about 15 minutes, or until pale golden
brown. (Best to use the middle oven
rack to keep bottoms from over hard-
ening and burning.)

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