I like to use the pickles that are already sliced for sandwiches to make these to save a step- you can of course slice whole dills, or even slice them into little rounds if you prefer.
If you’ve never used panko crumbs, they are NOT the same as regular Italian style bread crumbs. They are lighter and cook up much crispier than regular crumbs. Panko style crumbs are made by cooking bread using an electric current rather than heat- so the loaf has no brown outside crust. This video from Upper Crust Enterprises doesn’t have the most engaging narration, but does take you on a factory tour and through the panko making process if you’re interested.
You will need:
- 10 large slices of pickle
- 1/2 cup flour
- 1/2 cup beer
- 1 tbsp snipped fresh dill
- 1 1/2 cup panko bread crumbs
- several grinds fresh pepper
- Vegetable, canola, safflower or sunflower oil for frying
- salt if desired
- 1 cup sour cream
- 1-2 cloves of garlic minced
- 1 1/2 tbsp snipped fresh dill
Heat oil over medium heat. In a shallow bowl or pie plate, mix flour and beer. Stir in snipped fresh dill. In another shallow bowl or pie plate, add panko crumbs.
Dip pickle slices into beer batter, then transfer to panko crumbs, pressing crumbs in slightly. Set aside on a plate. Repeat until all pickle slices have been breaded.
Use a few sacrificial crumbs and place them in the oil- they should vigorously bubble. If the oil is too hot and starts to smoke, remove immediately from heat. If the oil is too cold, your breading will absorb more oil then necessary.
Stir together sour cream, 1-2 cloves minced garlic and snipped fresh dill. Set aside.
Fry battered pickles in batches, one to two minutes on each side, placing on a piece of paper towel to cool until all are finished. Serve with sour cream dip.
** if you are making a larger quantity, you can keep them warm in the oven while you’re cooking the next batch, but place them on a wire rack on a cookie sheet to keep them from getting soggy bottoms.
This salad comes together quickly and makes a delicious side. If you’re looking to make it a little more hearty, add some crumbled feta- if you do you should omit the salt until after you’ve tasted it with the cheese as feta is quite salty.
I like the cucumbers in thin half moons
I had already chopped the cucumbers like this for something else that night- but prefer them in the half moons
Makes: about 4 side servings
Time: less than 10 minutes
You will need:
- 1 long English cucumber
- 2 cups cherry tomatoes
- 1 large clove of fresh garlic
- juice of 1 fresh lemon
- 1 tbsp fresh chopped dill (add more if desired)
- several grinds of fresh black pepper
- salt to taste (about 1/4 tsp)
Halve the cucumber and thinly slice into half moons and put in a medium sized bowl. Quarter cherry tomatoes and add to cucumbers. Mince or press garlic and add to the cucumber and tomato. Chop dill and add to the vegetables. Add the juice of one fresh lemon and several grinds of fresh pepper and salt. Stir together. This salad can be eaten immediately, but is best if left to sit at least half an hour before serving in order to let the flavours marry.
Sometimes I feel we lose appreciation for seasonal foods when they are available at the grocery all year round. That being said, anyone who has ever had a fresh summer strawberry still warm from the sun knows there is an entire world of difference between it and it’s sad, long travelled winter counterpart. This is my favourite summer soup that I’ve been making for years. I only make it in the summer with fresh garden beans and I look forward to it every year.
This soup is quick enough to prepare for lunch, but filling enough for supper too.
My container dill
Beans I picked at Belluz farms
Time: 10 min prep, 30 minutes simmer
You will need:
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 tbsp butter
- 2 small/medium potatoes cut into 1 inch cubes
- 2 cups mix of yellow and green beans cut into ~1 inch pieces
- 6 cups V8 + 1 cup V8 if desired
- 2 tbsp snipped fresh dill + more for garnish
- sour cream for garnish
- grind of pepper if desired
Melt butter in pot and add onion and celery. Cook over medium for about 5 minutes until vegetables are softened and then add the garlic for one minute more. Add the 6 cups of V8 2 tbsp of fresh dill and the potatoes. Bring to a gentle boil. Allow to simmer for 15 minutes. Add 2 cups of beans and allow to simmer for another 10-15 minutes until beans are tender. You may wish to add an additional cup of V8 to thin out the soup as it will have lost some liquid in the simmering time- I like a rather thick chunky style soup, but if you prefer one a little more brothy, add some additional liquid. Serve with a generous dollop of sour cream and additional fresh dill.
I get spring fever. And then I get summer fever. It’s May, and still chilly, but I desperately needed something delicious and fresh to hold me over until the first of the spring veggies arrives. This salad was amazingly light, and flavourful, and spoke of warm days to come. I would serve it with anything burgerish, or sandwichy. I plan to make it again next weekend with an antipasto plate, some delicious cheese and some honey mead I’ve been hoarding for just the right meal. This is that meal.
You Will Need:
For The Dressing
- 1 tbsp olive oil
- 2 tbsp cider vinegar
- 2 tbsp apple juice
- 2 tsp brown sugar
- 1 tbsp dill, chopped
- 1 tbsp grainy mustard
- 1/4 tsp salt
- 1/8 tsp pepper
For The Salad
- 2 cups of cucumber, halved and sliced thin
- 2 medium apples, cored and chopped
- 1/2 cup pecans, toasted and chopped
- 1/2 cup of red onion halved and thinly sliced
- 4 cups of spinach
Combine apples, cucumber, and onion in a large bowl. Whisk dressing ingredients in a separate bowl and pour over apple mixture. Allow this to marinate for 20 min or more, then add the spinach and pecans. The amount of flavor in this is amazing. Let us know how you liked it!