Sunday, April 6, 2008

DILL DAY

Dessert first, right? No, just kidding.



Today was a dilly of a day and I mean that in the most literal sense. I have a boat load of dill on hand just dying to be used in something. So today I made a Salmon and Dill Crustless Quiche with Zucchini Dill Muffins and even a salad with dill and buttermilk dressing. And guess what? I still have a ton of dill left. I guess I will dry it.

A momentous thing occured yesterday, I figured out where my macro button was on my camera. Yeah! Voila, I now have clear close up shots. I might even get a beautiful shot here and there! All of the blogs I read have such great photography. I am still amazed how many talented people there are out there in blog land!

Port and Fig Tart with Creme Fraiche

Creme Fraiche

1/4 cup buttermilk
2 cups heavy cream

Combine in a non reactive bowl, cover and let sit for 24 hours in a warm spot. It should caogulate or gel quite a bit. If it is runny continue to keep it out of the fridge for another 12 hours.

You can sweeten it or flavor or leave it as is.

Fig Spread

24 dried figs, chopped small
1/2 cup port wine
1 cup orange juice
pinch of cinnamon

Combine in a heavy bottom sauce pan. Bring mixture to a boil and simmer until most of the liquid is absorbed. Process until relatively smooth.

Tart

I am sure you all have a good tart recipe or for sure can find one. I do not want to pass along this one as it came out kind of dry. I did a little experimentation with mine and used oats. I am not 100 percent happy with the results yet. I will keep you posted on an oat tart recipe when I find it!

Spread figs on tart. Sprinkle with toasted walnuts. Put a dollop of creme fraiche on top and drizzle with honey.

Dill Salmon Quiche

6 oz salmon, fillet or canned
1 cup cooked potatoes, cut up small
6 eggs
1 can evaporated milk, (I used fat free)
1/4 cup sour cream (I used 1/3 less fat)
3 tablespoons capers
1 small onion, diced and sauteed
1 cup peas (wouldnt put this in again, really did nothing for the dish)
3 tablespoons chopped fresh dill
s and p
1/2 teaspoon garlic powder

Comine eggs and whisk. Add remaining ingredients and pour into sprayed pie pan. Fill 2/3 full. I made two from this recipe. Bake at 350 F.

3 comments:

Shelly said...

Isn't it just the biggest thrill when you find the magic button on the camera? I'm having so much fun with mine, I have so much to learn but I'm really enjoying the process.

Tartelette said...

Two tarts for dinner? You make my day!!

giz said...

Just loved the name of your blog so had to stop by. Really glad I did...beautiful pictures, great food..what could be better.

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