Gail
02-01-2001, 12:17 PM
You could undercut the amount of dill or use the dried version, which has a lot less flavor than the fresh. Or you could make it as is, since dill that's been cooking in something is going to have less flavor than something than in a dish where it's added at the last minute. Personally, I'd try the recipe as is. You may find that the blend of ingedients in this particular dish makes the dill work, or renders it unrecognizeable.
But, if you would really rather substitute, here's what Cook's Thesaurus says:
dill leaf = dillweed = dill weed Notes: You can find soft, feathery sprigs of dill leaves in markets throughout the year. Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces. Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Avoid dried dill; it has very little flavor. And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another. Substitutes: tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)
PS, I see some have had success adding red onions or mushrooms sautéed in olive oil to this recipe to give it a bit more oomphf.
Good luck!
But, if you would really rather substitute, here's what Cook's Thesaurus says:
dill leaf = dillweed = dill weed Notes: You can find soft, feathery sprigs of dill leaves in markets throughout the year. Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces. Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Avoid dried dill; it has very little flavor. And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another. Substitutes: tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar)
PS, I see some have had success adding red onions or mushrooms sautéed in olive oil to this recipe to give it a bit more oomphf.
Good luck!