blog from OUR kitchen - We adore good food - ejm's blog of adventures in food and drink, recipes, disasters, triumphs...

etherwork.net . blog from OUR kitchen . recipes from OUR kitchen

search . blog recipe index . measuring . discussions . breadmaking notes . yeast conversions Bread Baking Babes: Let's Get Baking

|Appeal|ReliefWeb|Reuters AlertNet|The Red Cross|The Hunger Site|FreeRice|

Since malicious bots managed to shut this site down for a few days in October, there are still a number of broken links and/or images on the site. Work is being done as quickly as possible to restore the links and images so that the ability to comment can be restored. -ejm, November 2014

Sunday, 19 March 2006

tartare sauce (WHB#24: dill)

Filed under: crossblogging,food & drink,side,WHB — ejm @ 17:47 EST

tartare sauce recipe

Weekend Herb Blogging #24: Dill (Anethum graveolens)

click on image to see larger view
tartare sauce When I make tartare sauce, I like to include fresh herbs if we have them.

But this is winter and while storebought herbs aren’t bad, they are on the expensive side, especially when you consider their slightly faded hothouse taste. We usually buy just one kind per week to stick into a little jar or vase placed on the counter. (You might have noticed the herb vases in some of the photos.) The parsley from the week before last was just too sorry looking to be added to the tartare sauce and out it went to the compost bin.

As soon as I get them home from the store, I wash the herbs, trim the stems and stick them in water. And then I change the water daily to keep the herbs as fresh as possible.

Weekend Herb Blogging: Dill
weekend herb blogging - © kalyns kitchen Dill (Anethum graveolens) is really beautiful with its lacy foliage. I love the taste. It’s great in tomato sandwiches and on steamed green beans (we had some with last night’s dinner) And did I mention that it is an essential ingredient in tartare sauce?

Now I like to put tarragon and parsley in tartare sauce. But what I really like to include is dill. Not just the dillweed (as the leaves are often called) itself but chopped dill pickles as well.

And capers. And pimento stuffed cocktail olives. And garlic. And onions. And good mayonnaise. And grainy mustard. And this most recent batch of tartare sauce had a couple of chopped piri-piri stuffed green olives. That’s what I really love about making my own tartare sauce. It is always a little different. It always tastes better than any commercially made tartare sauce.

read here about growing dill

click on image to see larger view
fish
And why this sudden need for tartare sauce? To go with the fried fish we had last Friday (so THAT’S why it’s called Friday! …errr… Sorry about that. I won’t let that happen again.)

As I was saying… we just can’t have fried fish without tartare sauce! And if you’re clever, you’ll make just a bit too much tartare sauce and a bit too much fish so that you can have fried fish sandwiches for lunch the next day. Mmmmmmm.

Off-topic:
Disaster averted! I just put Sher’s (What Did You Eat?) Sweet Potato Cornbread into the oven. It calls for a cup of flour. I decided to use ¾ c allpurpose and ¼ c wholewheat. No problem with that. But using the ½ c measure, I counted out 1… 2… 3… with the allpurpose flour as I dumped it into the wet ingredient bowl. And then as I was happily counting 1… for the wholewheat flour, I realized my mistake. With a dessert spoon, I carefully pulled out a cup of flour from the top. I cannot believe that I managed to get it out cleanly! That was close!!!

 

  1. Comment by Kalyn — 19 March 2006 @ 18:20 EST

    I like to make tartar sauce too, and I agree, chopped dill pickles are a must. Last year my garden dill kind of died out, so this year I think I need a new plant.

  2. Comment by ejm — 19 March 2006 @ 18:35 EST

    Dill is an annual so new plants are started each year anyway, Kalyn. But one of the great things about dill is that it will often seed itself. If you let some of last year’s plant flower and go to seed, chances are that it will come up somewhere in your garden this year. And it’s a funny plant. Apparently it likes to decide where it grows.

    In The Harrowsmith Illustrated Book of Herbs Patrick Lima wrote:

    For its own perverse reasons, dill is always better if left to find its own way around the garden. Year after year, we seed a careful patch […] each year, half-wild dill appears in outlying corners of the garden, while the planted seeds […] often come to nothing.

  3. Comment by sher — 20 March 2006 @ 22:50 EST

    Yum–I love tartare sauce. There are some things that just don’t taste a good if you don’t have tartare sauce. And dill is so pretty.

  4. Comment by ejm — 21 March 2006 @ 10:26 EST

    Yes indeed, some food just doesn’t taste right without the addition of good tartare sauce, does it, Sher? I’m such a fanatic about tartare sauce that I’ve actually put a little jar of it on ice to take with me if we are going out to a fish and chips joint. I really dislike those little plastic pouches of ultra-sweet tartare sauce that are provided by most restaurants.

 

scribbles: The Christmas Pudding . Making Vínarterta

recipes: Main Dishes   Pasta & Noodles   Soups, Stews & Casseroles   Vegetables   Salads & Sides   Salsas, Sauces & Spreads   Baked Goods - savoury   Baked Goods - sweet   Desserts   Spice Mixes   Snacks   Drinks   Measuring Abbreviations & Conversions   Breadmaking Notes   Links to Other Recipe and Cookery Resource Sites

=,=`==ivy==`=,=

Bloggers Against Hunger Bloggers Against Hunger
Working together with the World Food Programme to end hunger.

Please join me and 1000s of bloggers who
blog against worldwide hunger

the hunger site - please click here to donate free food

eXTReMe Tracker

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

home   illustrations & gif animations   recipes from OUR kitchen   my garden   sewing & crafts   travel writing   some other scribbles   moose & kite festivals   ASCII-art & ASCII-animations   various discussions   blog from OUR kitchen   a little bit about me   CWC - some help files   contact   llizard's ridiculously useless llinks