Ger-Nis Cobb Salad With Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 slices turkey bacon, cooked crispy and crumbled
1 cups turkey breast, cooked and cubed small
4 hard boiled eggs, chopped small
1 cup blue cheese crumbles
1 avocados, ripe but firm, cubed small
1 red peppers, chopped small
1 medium red onion, chopped small
1 cups cherry tomatoes, quartered
2 cups ice berg lettuce, chopped small
2 cups romaine lettuce, chopped small
Salt & pepper
¼ cup fresh chives, chopped superfine
Creamy Herbal Ranch Dressing (recipe follows)

Directions

The key to the perfect cobb is the uniform small chop. Your cuts must be constant to optimize flavors. Once all the items are chopped or crumbled etc to a consistent shape and size, combine the lettuces in a large bowl and mix well. Season with salt & pepper. Lay them in a shallow oblong serving dish, making sure it’s flat and even, perhaps with a slight mound at the center. Arrange the items one by one in a neat line across the dish, like stripes on a flag. Garnish with chopped chives. When ready to serve let each person grab their goods and drizzle the dressing on each salad.

Creamy Herbal Ranch Dressing
Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Pan Fried Zucchini Cakes with Feta and Dill topped with Cherry Tomato Salad and Greek Yogurt Dip

August 3rd, 2011 § 0 comments § permalink

Makes about 25 small cakes

Wine Pairing: Sauvignon Blanc

Ingredients

4 zucchini (about 1 ½ pounds)
5 or 6 scallions, white and light green parts only, chopped fine
9 ounces feta cheese, crumbled
3 tablespoons fresh dill, chopped fine
1 cup all purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 or 3 tablespoons olive oil

For tomato salad

1 pint cherry tomatoes, chopped medium
Good-quality extra virgin olive oil
Sea salt and freshly ground black pepper
Handful of fresh basil, chopped fine

For Greek yogurt dip

1 cup Greek yogurt
4 ounces feta cheese, crumbled
¼ teaspoon lemon peel, grated
1 tablespoon fresh dill, chopped fine

Directions

Coarsely grate the zucchini using a box grater, food processor or mandolin slicer. Transfer to a colander, sprinkle with salt and leave to drain in the sink for about 30 minutes to get rid of the excess water.

Put the chopped scallions in a bowl and crumble in the feta. Add the dill and flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before adding in the drained zucchini.

Heat the olive oil in a large frying pan over a medium heat and drop heaped spoonfuls of the mixture into the pan (an ice cream scoop works well here), flattening them with the back of a spoon. Cook for 3 to 4 minutes on each side, until golden, then transfer to a plate lined with a paper towel. Serve with dollop of Greek or natural yogurt, either hot from the pan or at room temperature.

For tomato salad

Place chopped cherry tomatoes in a bowl. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Toss in the chopped basil and toss to coat evenly. Let sit for at least 1 hour.

For yogurt dip

Combine all ingredients in a bowl and stir until mixed completely. Chill until ready to serve.

Ger-Nis Garden Potato Salad

July 22nd, 2011 § 0 comments § permalink

087

Serves 12

Ingredients

6 cups cooked potatoes, cubed (all colors blue, red, and white)
2 cups radishes, chopped
2 cups celery, chopped
1 cup red onions, chopped
1 cup carrots, chopped
1 cup orange bell pepper, chopped
1 cup red bell pepper, chopped
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 cup lovage, chopped
1 cup crème fraiche
Juice of 1 lemon
1 tablespoon fresh horseradish, grated
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 tablespoons champagne vinegar
Salt/pepper
Paprika
4 hard boiled eggs, sliced

Directions

In a large mixing bowl mix all potatoes, radishes, celery, onions, carrots and peppers. In another small mixing bowl mix dill, parsley, lovage, crème fraiche, lemon, horseradish, mustard seeds, celery seeds, vinegar and salt and pepper. Mix bowl of potatoes and vegetables with dressing and sprinkle with paprika for garnish. Garnish with sliced hard boiled eggs and fresh herbs.

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste

Directions

To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Santorini Tzaziki

May 24th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 medium sized cucumber, peeled out but not deseeded and chopped fine
1 cup Greek Yogurt
2 cloves garlic, chopped fine
½ cup fresh dill, chopped
½ cup fresh mint, chopped
Juice of 2 lemons
Salt and pepper

Directions

In a small bowl mix together the cucumber and yogurt until combined. Stir in the garlic, fresh herbs and the lemon juice and again stir well until the sauce is creamy. Season with salt and pepper and taste.

The Gentle Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice
Salt/pepper

Directions

In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.

Braised Sauerkraut Apples and Onions with Fried Tempeh/ Smoked Whitefish

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For tempeh

2 tablespoons extra-virgin olive oil
8 ounces tempeh, sliced crosswise into 8 pieces
½ cup dry white wine
1 teaspoon smoked paprika
¾ teaspoon smoked sea salt or sea salt

For sauerkraut

4 tablespoons (frac12; stick) unsalted butter
3 cups thinly sliced onions
½ cup diced carrots
½ cup diced celery
1 large granny smith apple, peeled, cored and diced
1 teaspoon caraway seeds
1 cup dry white wine
2 cups sauerkeaut, rinsed and drained

1 whole smoked white fish or 1 pound kippers, sliced corsswise into 3-inch chunks
2 tablespoons chopped fresh parsley or dill

DIRECTIONS

For tempeh

Heat the oil in a medium sauté pan over medium heat. Add the tempeh and cook for 2 minutes on each side. Add the white wine, paprika, and salt. Bring to a boil and simmer until all the wine has been absorbed, 5 to 7 minutes.

In each of 2 medium saucepans over medium heat, warm 2 tablespoons of the butter. Add half of the onions, carrot, celery, apple, and caraway seeds to each pan and cook and stir until tender, 8 to 10 minutes.

For the sauerkeaut

Divide the butter between two medium saucepans and melt it over medium heat. Add half of the onions, carrot, celery, apple, and caraway seeds to pan and cook, stirring, until the vegetables are tender, 8 to 10 minutes.

Divide the wine between the pans, bring to a boil, and cook until it has reduced by half, 5 minutes. Stir half the sauerkeaut and ¼ cup water into each pan and simmer for 3 to 4 minutes.
Lay the tempeh over the vegetables in one pan and the fish over the vegetables in the other. Cover the pans and simmer 5 to 7 minutes. Add half of the parsley or dill to each pan and simmer for 1 more minute, then serve.

© Recipe Property of Peter Berley

Herbed Goat Cheese

November 30th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled
Baguette, sliced and toasted

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Persian Herb Stew

October 14th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Vegetable oil
1 bunch scallions, chopped fine
1 medium yellow onion, chopped
1 medium leek, sliced thin, tops included
1 pound, beef, cubed into ½ inch cubes
Salt/pepper
½ teaspoon saffron threads
¼ teaspoon cinnamon
½ teaspoon turmeric
2 medium tomatoes chopped, seeds included
3 dried Persian lemons, cracked in half
2 cups water
½ cup yellow split peas or pre soaked chick peas
2 cups of fresh spinach, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh chives, chopped
¼ fresh fenugreek

PREPARATION

Cook onions, scallinos and leeks in oil heavy bottom soup pot over medium heat, stirring occasionally, until golden brown and semi translucent, 15 to 20 minutes.

Sprinkle salt and pepper on the meat. Increase heat to high, and then add meat, saffrom, cinnamon and turmeric to onions and cook, stirring frequently, until meat is no longer pink, about 5 minutes. Mix in tomatoes and toss in lemons and stir well, then simmer for a few minutes. Add water and simmer covered for about 35 minutes. Add water and beans and all fresh herbs and simmer again covered for about 45-60 minutes or until meat is very tender.

2nd Ave Cocktail #2

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

4 wheels of cucumber, 1 reserved for garnish
2 sprigs of dill
¾ oz honey syrup
¾ oz fresh lime juice
2½ oz gin

PREPARATION

In a mixing glass, muddle the cucumber and dill with honey syrup. Next, add lime juice and gin and shake vigorously. Strain through a fine mesh sieve into a chilled cocktaile glass. Garnish with a cucumber wheel and serve.

© Recipe courtesy of Justin Briggs

2nd Ave Cocktail #2

Herbed Goat Cheese

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup extra virgin olive oil
1 teaspoon red chili flakes
1 teaspoon salt
Black pepper
2 tablespoons of each of the following fresh herbs: parsley, chives, dill, mint, tarragon, thyme, chopped fine
1 long goat cheese log, chilled

PREPARATION

In a small bowl, mix all ingredients except goat cheese. Place chilled goat cheese log on plate, and drizzle olive oil and herb mixture on top. Serve with bread.

Herbed Goat Cheese

Zucchini Cakes

August 3rd, 2010 § 0 comments § permalink

Makes 40 small cakes

INGREDIENTS

4 zucchini, grated
¾ cup bread crumbs
½ small onion, grated
¼ cup feta cheese, crumbled
½ bunch scallions, roughly chopped
1 cup canola oil
1½ tablespoons fresh dill, roughly chopped
Salt and pepper, to taste
2 eggs, lightly beaten
Yogurt Sauce, recipe below

PREPARATION

In a large mixing bowl, combine all ingredients and make into small patties. In a large sauté pan, heat canola oil and add zucchini cakes (be careful not to crowd pan) and cook till golden brown on one side, 2 to 3 minutes. Turn the cakes over and cook on the other side until done, about 2-3 minutes. Place on paper towels to drain of excess grease. Serve immediately with yogurt sauce.

For Yogurt Sauce

INGREDIENTS

2 cups plain low fat yogurt
¼ cup celery, grated
1 teaspoon mashed garlic
2 tablespoons orange juice
1 teaspoon prepared horseradish
2 tablespoons lemon juice
2 cups chopped English cucumber, seeds removed
Salt and pepper, to taste

PREPARATION

In a small bowl, combine all ingredients and serve.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Zucchini Cakes

Fava Bean and Fennel Orzo with Lemon Dill Pesto & Feta

November 9th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Juice and zest of 2 lemons
¼ cup olive oil
¼ cup fresh dill, chopped fine
1 cup fava beans, shelled, and skins removed
1 cup fennel, sliced paper-thin
Salt/pepper
1 cup orzo pasta cooked
¼ cup fresh goat feta, crumbled

PREPARATION

In a large mixing bowl, whisk together zest and juice of lemons, olive oil and fresh dill, add fennel and fava beans. Season with salt and pepper. Mix in cooked orzo pasta and then mix in crumbled feta cheese. Refrigerate for 30 minutes before eating.

Cucumber Feta Dill Dressing

November 9th, 2009 § 0 comments § permalink

001

Makes approx 1 ½ cups

Ingredients

1 medium sized cucumber, peeled but not deseeded and chopped fine
1 c Greek yogurt
¼ cup feta drained and crumbled
1 clove garlic chopped fine
¼ cup fresh dill, chopped
juice of 1 lemon
salt and pepper

Directions

Blend all ingredients together with a blender or hand held processor, blend well and season with salt and pepper to taste.

Serve over a spring pea and radish salad

Salmon Burger with Mustard Dill Sauce

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb salmon fillet cut in 2 inch cubes
2 cloves chopped garlic
zest of one lemon
juice of 2 lemons
2 T mustard powder
½ cup chopped fresh dill
½ cup chopped fresh dill
salt/pepper
¼ c chopped fresh dill
¼ c chopped fresh chives
¼ c stone ground mustard
¼ c mayonnaise

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

For mustard dill sauce mix ¼ c chopped fresh dill, ¼ c chopped fresh chives and ½ c stone ground mustard with ½ c mayonnaise and mix well. Serve with lettuce, tomatoes and mustard dill sauce.

Grilled Salmon with Mustard Dill Butter

November 1st, 2009 § 0 comments § permalink

Grilled salmon is an excellent, flavorful way to prepare salmon. Wild salmon grills much better than farm-raised salmon, perhaps because of the higher fat content. Despite the higher fat content, wild salmon grills solidly and stays together nicely. It’s important to keep the grill very hot, clean and well-oiled to make sure foods cook well.

INGREDIENTS

2 salmon steaks or 1 large filet
Salt/pepper
¼ c mustard
½ c butter at room temperature
¼ c chopped fresh dill
¼ c chopped shallots

PREPARATION

Season the salmon with salt and pepper and grill until cooked as desired.
Mix butter, dill, mustard, and shallots with a pinch of salt and pepper and chill.
Dollop butter on finished grilled salmon.

Mustard & Dill Poached Salmon in White Wine

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

1/3 cup dry white wine plus 2 t for sauce
Juice and zest of 1 lemon
1 handful of fresh dill plus 1 T
¼ c mustard seeds
1 chopped shallot
1 t butter
1 t mustard
1 medium, skinless salmon filet that is no more than 1 inch thick

PREPARATION

Bring liquid to a heavy simmer and add salmon on top. Simmer for about ten minutes or until cooked through. In a clan pan, sauté shallots in butter for a few minutes and add dill, mustard and drizzle 2 t white wine mix over poached salmon.

Gravlox with Dill Oil

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Blend ¼ c dill and 1 tsp mustard with 1 c olive oil. Drizzle the dill oil over fresh made gravlox, serve on toast, crackers or fresh tomatoes.

Gravlox

November 1st, 2009 § 0 comments § permalink

Gravlox is a cold, cured salmon with Scandinavian origins. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh tasting way to eat salmon.

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Santorini Tzaziki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 medium sized cucumbers, peeled but not deseeded and chopped fine
2 c Greek yogurt
2 cloves garlic, chopped fine
½ c fresh chopped dill
juice of 2 lemons
salt and pepper

PREPARATION

Mix all ingredients in a medium mixing bowl until well mixed and smash cucumbers to make them blend in a bit better. Set in refrigerator for about 20 minutes. Before serving, remove from refrigerator but allow them to remain just a bit cooler than room temperature for best flavor.

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