Tag Archives: dill

Watermelon Gazpacho

One Monday after a weekend of entertaining I eyed in my fridge some leftover Greek salad I had made using some watermelon along with the traditional tomato and feta cheese. I decided to just blitz the leftovers in the blender resulting in a wonderful combination of flavors. It was a perfect marriage of flavors. I decided to continue to play with the ingredients adding the cucumber and jalapeno as I would in any gazpacho I would make. The cucumbers also help balance the soup from tasting too sweet. You’ll love this recipe. If you are in a rush you can save alot of time by buying your watermelon already cut and ready to go. This is a refreshing dinner for a hot summer evening!

From by the bay, wishing you cool watermelon food memories!

Maryann

blog watermelon gazpacho

Watermelon Gazpacho

Ingredients

1 large tomato, seeded and coarsely chopped

3 cups watermelon, cubed and seeded

1 english or hot house cucumber, peeled, seeded and cubed

1 tablespoon jalapeno pepper, seeded and chopped

2 tablespoons red onion chopped

2 teaspoons red wine vinegar

1 teaspoon fine sea salt

1/2 teaspoon black pepper

To serve:

1/4 cup crumbled feta cheese

fresh dill

olive oil to drizzle

flake sea salt such as Maldon

optional: additional cucumber and tomato cut into 1/4 inch cubes for garnish

Directions

In a food processor or blender puree tomato, watermelon and jalapeno. Add remaining ingredients ( onion, vinegar, salt and pepper) and blend until smooth. Chill and serve by drizzling the top with olive oil. Add crumbled feta cheese and optional additional chopped cucumber and tomato. Sprinkle lightly with dill and sea salt. Enjoy!

 

 

 

Dill Veal Stew with Peas and Carrots

Enjoy the early days of Spring with this bright stew using veal with dill, peas and carrots. It’s the perfect dish using early spring vegetables from your garden or market!

From by the bay, wishing you dill filled spring memories!

Maryann

blog veal carrot pea stew

Dill Veal Stew with Peas and Carrots

Adapted from Silver Palate
Serves 6
Ingredients:
12 tablespoons (1 ½ sticks) unsalted butter
3 pounds boneless veal shoulder or shank, in 1-inch cubes
½ cup unbleached all-purpose flour
1 scant teaspoon freshly grated nutmeg, plus additional to taste
1 ½ teaspoons salt, plus additional to taste
1 ½ teaspoons freshly ground black pepper, plus additional to taste
3 cups peeled carrots, sliced diagonally (1/8 thick)
3 cups coarsely chopped yellow onions
5 tablespoons finely chopped fresh dill
3 to 4 cups chicken stock
3/4 cup heavy cream or yogurt

optional: 2 cups frozen baby peas

Directions:
1. Preheat oven to 350 F
2. Melt 8 tablespoons (1 stick) of butter in a heavy oven-proof casserole over medium-low heat. Add the veal and cook, turning frequently, without browning.
3. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat, stirring, for 5 minutes. The flour and veal should not brown.
4. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1 ½ hours.
5. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately.
6. Return the casserole to medium heat and melt the remaining 4 tablespoons of butter in it. Sprinkle in the remaining 5 tablespoons flour and cook over low heat, whisking constantly, for 5 minutes.
7. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly, for 5 minutes.
8. Whisk in the cream and the remaining 2 tablespoons dill, and season with salt, pepper, and nutmeg. Return the veal and vegetables plus the frozen baby peas to the casserole and simmer together to heat through, about 5 minutes. Transfer to a deep serving dish and serve at once.