Dill And Chive Bread Recipes

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
• Preheat the oven to 375 degrees F.
• Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

Steps:

• Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F. Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour. Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together. This is easy to achieve if done in 2 or 3 small batches. Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides. Drain into a paper-towel-lined mixing bowl to absorb any excess grease. Season with kosher salt. Serve on a small plate with a ramekin of Buttermilk Chive Dressing.
• Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
• In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.

Steps:

• In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
• Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
• Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• In a large bowl, whisk together the flour, salt and yeast. Add the water and stir with a stiff rubber spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.) Cover with plastic and let sit on the counter at room temperature overnight, 12 to 18 hours.
• Remove the plastic cover and smell the funky fermented aroma and appreciate the bubbles. Sprinkle one-third of the salami and chives over the top. Using a rubber spatula, fold the outside of the dough over the salami to cover. Repeat this process two more times until all of the salami and chives are folded in.
• Lay a piece of parchment paper on the counter and sprinkle with an even layer of flour to cover the surface (about 1/4 cup or so). Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob. Press in any exposed salami bits and pinch the dough to seal. Sprinkle the top with another layer of flour and cover with a piece of plastic wrap. Let sit until the dough has risen by half, 1 1/2 to 2 hours.
• Place an oven rack in the lower third of the oven and preheat to 450 degrees F.
• Place a 3- or 4-quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.
• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid. Uncover the plastic from the bread dough and gently lower the dough into the Dutch oven on the parchment. Cover the Dutch oven and bake for 30 minutes. Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired. This is best on the first day, but it will freeze well wrapped tightly in plastic.

Steps:

• Position rack in center of oven and preheat to 450°F. Mix flour, baking powder, sugar, mustard and salt in large bowel to blend. Add butter and shortening; rub with fingertips until mixture resembles coarse meal. Whisk milk, chives, and dill in medium bowl. Pour into dry ingredients; stir until moist dough forms. Mix in 2 cups cheese.
• Turn dough out onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous 1/2-inch thickness. Using floured 2 1/2 inch cookie cutter, cut into biscuits. Gather scraps; roll out to generous 1/2-inch thickness and cut out additional biscuits.
• Transfer biscuits to heavy large ungreased baking sheet. Top with 1/2 cup cheese. Bake until biscuits are golden, about 15 minutes. Transfer to platter. Serve warm or at room temperature. (Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven for 5 minutes.)

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.

Steps:

• Measure and add ingredients to YOUR bread maker according to YOUR instructions. (Mine takes all liquids first, then dry ingredients, with the yeast last.).
• Select the "Sweet Bread" setting.
• Select "Crust Color" medium.
• Press Start, walk away, come back 2 hours and 50 minutes later to behold your creation!
• Notes:.
• Cottage cheese - I drain all the whey that will readily pour off but don't actually strain it to remove all the liquid. I suppose the drained liquid could replace all or part of the water but I haven't tried it.
• Dough Consistency - As with all bread recipes, more flour or water may be needed depending on the humidity. Watch during the first knead & if the bread looks too dry, add water, 1 teaspoon at a time, until the dough gathers up. Likewise, if the dough looks to wet (my machine makes a louder noise when this is the case) sprinkle in flour.

Steps:

• Peel and cut potatoes, cut into one-inch pieces and boil for 10-12 minutes. Strain the potatoes in a colander and run cold water over the potatoes to stop the cooking. If you omit this step you will end up with mashed potatoes.
• Combine sour cream, mayo, and mustard in a medium size bowl.
• Combine the potatoes and all remaining ingredients in a large bowl, and empty the sour cream mixture into the large bowl and mix well.
• Cover and refrigerate overnight, if possible.

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• add all ingredients in this order.
• cook on"SWEET" cycle.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
• Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
• Pour 1/3 cup batter into each prepared muffin cup.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

Steps:

• Fish: Place fish in a large shallow pan with a tight fitting cover.
• Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
• To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
• Remove the pan from the heat, add the fillets and cover pan tightly.
• Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
• Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
• Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
• To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.

Steps:

• Combine all ingredients in a mixing bowl, stir just until moistened, pour into a well greased 9"x5" loan pan.
• Bake at 350 for 45-50 minute until golden.
• Let cool in pan 5 min., remove and cool completely on a wire rack for 2 hours before slicing.
• Store tightly wrapped, stores well in fridge for up to 10 days.

Steps:

• Soak skewers in water to cover for 1 hour.
• Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
• Add cream and boil until sauce consistancy.
• Remove from heat and whisk in 2 tablespoons butter.
• Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat if drops of melted butter appear (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter).
• Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
• Prepare barbeque(high heat).
• Drain skewers and thread scallops onto skewers.
• Brush with melted butter; grill until opaque, turning once, 5 minutes.
• Stir minced dill and chives into sauce.
• Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.