A few days ago, I bought a package of fresh dill to make grilled steak pitas. The great thing about fresh herbs is also the downside to them - they have to be used quickly! I've been trying to find ways to use up my dill, and rather than deep-fry it as a garnish (interesting suggestion, Giant Foods company), I poked around on epicurious.com to see what kind of recommendations they had.
From what I found, dill goes well with fish (particularly salmon), and in sauces. Since I have no fish at the moment, I used chicken. I roasted asparagus and a chicken breast, and made a sauce out of about 1/2 cup of heavy cream, 3 teaspoons of butter, lemon juice (just a splash!), and about one tablespoon of dill. I roasted the asparagus and chicken at 300 degrees for about 30 minutes, and flipped them after 15 minutes. I made the sauce by combining all ingredients in a saucepan, and simmering for about 10 minutes. Don't worry if your sauce separates - just whisk it up before serving. The sauce was rich and the dill flavor was not too intense. It's a very easy way to be gourmet!
From what I found, dill goes well with fish (particularly salmon), and in sauces. Since I have no fish at the moment, I used chicken. I roasted asparagus and a chicken breast, and made a sauce out of about 1/2 cup of heavy cream, 3 teaspoons of butter, lemon juice (just a splash!), and about one tablespoon of dill. I roasted the asparagus and chicken at 300 degrees for about 30 minutes, and flipped them after 15 minutes. I made the sauce by combining all ingredients in a saucepan, and simmering for about 10 minutes. Don't worry if your sauce separates - just whisk it up before serving. The sauce was rich and the dill flavor was not too intense. It's a very easy way to be gourmet!
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