Tag Archives: dill

Meatless Main Dishes

Hungarian Vegetable Marrow

Hungarian Vegetable Marrow (Tökfözelék)

Recipe from Az Inyesmester Szakacskonyve (The Expert’s Cookbook)

Ingredient for Hungarian Vegetable Marrow recipe

  • 5 lbs vegetable marrow
  • Salt
  • Vinegar
  • Lard or oil
  • Chopped dill
  • Paprika
  • Brown flour roué
  • Sour cream or buttermilk

Peel and grate vegetable marrow. Salt and sprinkle with vinegar. Let soak 1/2 hour. Squeeze out the moisture. Cook in a little lard or oil. Add chopped dill and a little paprika. When tender, prepare a browned flour roué and add to marrow. Cook until thickened. Add sour cream or buttermilk. Can add dill pickle juice for added flavor.

squash

A marrow is a vegetable, the mature fruit of certain Cucurbita pepo cultivars. The immature fruit of the same or similar cultivars is called courgette (in Britain, Ireland, the Netherlands and New Zealand) or zucchini (in North America, Australia, Germany and Austria). Like courgettes, marrows are oblong, green squash, but marrows have a firm rind and a neutral flavour (“overgrown when picked and insipid when cooked…”), making them useful as edible casings for mincemeat and other stuffings.

According to the Oxford English Dictionary, the first mention of vegetable marrows dates to 1822, zucchini to 1929, and courgettes to 1931. Before the introduction of Cucurbita species from the New World, marrow signified the immature, edible fruits of Lagenaria, a cucurbit gourd of African origin widely grown since Antiquity for eating when immature and for drying as watertight receptacles when grown to maturity.

Marrow (vegetable). (2016, December 12). In Wikipedia, The Free Encyclopedia. Retrieved 06:11, December 12, 2016, from https://en.wikipedia.org/w/index.php?title=Marrow_(vegetable)&oldid=754357847

Vegetables and Salads

Dilled Mashed Potatoes

Dill is an herb of the celery family and is best known as a flavoring for pickles and many typical Central and Eastern European dishes.

A bit of fresh chopped dill weed in mashed potatoes gives a savory boost to this old favorite.

Ingredients for Dilled Mashed Potatoes

  • 8 large potatoes
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 T butter
  • 2 tsp fresh chopped dill
  • 1 tsp salt
  • 1/8 tsp black pepper

Boil potatoes and mash with rest of ingredients. For thinner mashed potatoes, add more milk.


Noodles and Dumplings

Dumplings filled with cottage cheese

Bryndzove pirohy

  • 1-1/4 lb boiled potatoes
  • 1/2 lb flour
  • 1 egg
  • bacon
  • salt
  • sour cream for serving

Filling:

  • 1/2 lb cottage cheese
  • 2/3 cup grated boiled potatoes
  • chopped dill
  • 1 egg
  • salt

Pirohy: Peel the boiled potatoes, grate them and add flour, egg and salt. Make a dough, and roll it out into a thin round shape on a baking-board. Carve out the circles with form or with water glass, put on it cottage cheese filling, fold the dough over, press margins well, and boil in salted bubbling hot water. When they emerge on the surface, boil a little more and take out. Spread with fried bacon and serve with sour cream or yoghurt.

Filling: Mix cottage cheese with boiled, cooled and grated potatoes, add cut dill, egg, and a bit of sour cream. Mix well. The mixture must be quite thick.

Soups and Stews

Ashkenazic Chicken Soup

Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill

  • 2 lb chicken wings or drumsticks
  • 9 cups cold water
  • 1 large onion, peeled
  • 1 large carrot, peeled
  • 1 small parsnip, peeled (opt)
  • 2 celery stalks, including leafy tops
  • 5 parsley sprigs
  • 3 dill sprigs
  • Salt & Pepper
  • 1 T snipped fresh dill

Matzo Balls

  • 2 large eggs
  • 2 T vegetable oil
  • 1/2 cup Matzo meal
  • 1/2 t salt
  • 2 T water or chicken soup
  • 2 quarts salted water for simmering

Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)

Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid. Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate.

With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.

8 servings

Pickles, Salsas, and Miscellaneous

Ukrainian Dill Pickles

  • Small cucumbers
  • Fresh Dill
  • Garlic
  • 20 c. water & 1 c. salt (not iodized)
  • 1 t. pickling spice per jar

Wash and pack cucumbers into sterilized jars, vertically. Put a sprig of dill amongst them and add a couple of cloves of garlic to each jar. Bring water and salt to boil and add pickling spice; while still boiling pour over packed cucumbers in jars, filling to brim. Seal tight. Ready for use in about 3 weeks.