Tag: dill

Dill & Lemon Sourdough Loaf

Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

Ingredients

  • 300g Water
  • 175g Active Sourdough Starter
  • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
  • 10g Sat
  • 1 Bunch of dill, chopped
  • 1 Lemon, zested

Let’s Get Baking

In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

Made with Love,

Hannah

Crispy Lemon Potatoes w/ Whipped Dill Ricotta

Categories Recipes, Side DishesLeave a Comment on Crispy Lemon Potatoes w/ Whipped Dill Ricotta

When you first read this recipe title it seems like it’s going to be complicated, I promise you it’s not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.

Ingredients

  • 1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
  • 1 TSP Kosher Salt
  • 2 TBSP Olive Oil
  • 1/4 Cup Grated Parmesan Cheese
  • 1/2 Lemon, Juice + Zest
  • 2 TSP Dijon Mustard
  • 1 TSP Smoked Paprika
  • Kosher Salt + Black Pepper to taste

Whipped Dill Ricotta Dip

  • 1 Cup Ricotta Cheese
  • 1 TBSP Greek Yogurt
  • Handful Fresh Dill / I used 1 TBSP Dried Dill
  • 1 TBSP Fresh Lemon Juice
  • 1 Garlic Clove, finely diced
  • Kosher salt + pepper to taste

Let’s Get Cooking

Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.

Preheat the oven to 425F.

Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes

Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.

While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.

Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.

Made with love,

Hannah

Rachel’s Green Beans with Dill

Categories RecipesLeave a Comment on Rachel’s Green Beans with Dill

Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.

Ingredients

  • Sea Salt
  • 4 Large Handfuls of Green Beans, trimmed
  • 2 TBSP Unsalted Butter
  • 2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
  • Fresh Cracked Black Pepper

Let’s Get Cooking

Fill a pot with water, season with salt, and bring to a boil.

Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.

Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.

Season with salt and transfer to a serving bowl. Top with more dill if desired.

Enjoy!

Made with Love,

Hannah