Published: Friday, January 4, 2013, 12:01 a.m.
How-tos for sauce, chill-chaser broth
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When fish for dinner is either a menu necessity (because of the supply still waiting in your freezer) or the perfect idea for a certain night, a go-with sauce is always popular.
And Everett cook and longtime Forum helper Nancy Thurmond has just the thing for us.
"In the Nov. 30 Forum column,'' she writes, "you had a salmon recipe with a sour cream dill sauce that really sounds good!
"I have a good dill sauce for salmon, too, with fewer ingredients and it's made quickly. It only makes two servings, but it's easy to change.''
Then, when you need broth, whether you just want to drink it straight or use it in a recipe, Robert Parent of Houston, Texas, tells us, "Here's my recipe for an easy way to make a clear seasoned broth. It makes a great beverage for those chilly days, especially if you're not feeling well. Feel free to adjust the ingredients.''
Dill sauce for salmon
1/2 teaspoon fresh, finely shredded lemon peel
1 carton (8 ounces) plain nonfat yogurt
1/4 sliced green onions
1 teaspoon dill weed
1 teaspoon capers
In a small bowl, combine and stir together the lemon peel, yogurt, green onions, dill weed and capers. Transfer half of the mixture to blender container and blend well. Stir back into remaining mixture in small bowl. To serve, spoon on dinner plates and place grilled or baked salmon fillet portions on top of the sauce. Makes 2 servings, but recipe can be increased.
Seasoned broth in a coffee pot
3 1/4 cups water
3 bouillon cubes (your choice of flavors)
1 teaspoon herb mix (recipe follows)
1 teaspoon seasoning mix (recipe follows)
Pour water into a drip coffee reservoir. Place a coffee filter in the filter chamber and put remaining ingredients in the center and start brewing.
Note: Do not use the cup markings on carafe to measure water as they are not true cup measurements. Feel free to adjust the ingredients to your own taste.
Makes 3 cups.
Herb mix: Combine 2 tablespoons parsley, 11/2 teaspoons celery flakes and 1 teaspoon each dill weed, marjoram, basil, rosemary and savory, mixing well. Store in air-tight container.
Makes 24 batches.
Seasoning mix: 3 tablespoons onion powder, 2 tablespoons salt, 1 teaspoon each garlic powder and lemon pepper and 11/2 teaspoons each cumin and cayenne pepper. Store in air-tight container.
Makes 24 batches.
The next Forum will appear in Monday's Good Life section.
And Everett cook and longtime Forum helper Nancy Thurmond has just the thing for us.
"In the Nov. 30 Forum column,'' she writes, "you had a salmon recipe with a sour cream dill sauce that really sounds good!
"I have a good dill sauce for salmon, too, with fewer ingredients and it's made quickly. It only makes two servings, but it's easy to change.''
Then, when you need broth, whether you just want to drink it straight or use it in a recipe, Robert Parent of Houston, Texas, tells us, "Here's my recipe for an easy way to make a clear seasoned broth. It makes a great beverage for those chilly days, especially if you're not feeling well. Feel free to adjust the ingredients.''
Dill sauce for salmon
1/2 teaspoon fresh, finely shredded lemon peel
1 carton (8 ounces) plain nonfat yogurt
1/4 sliced green onions
1 teaspoon dill weed
1 teaspoon capers
In a small bowl, combine and stir together the lemon peel, yogurt, green onions, dill weed and capers. Transfer half of the mixture to blender container and blend well. Stir back into remaining mixture in small bowl. To serve, spoon on dinner plates and place grilled or baked salmon fillet portions on top of the sauce. Makes 2 servings, but recipe can be increased.
Seasoned broth in a coffee pot
3 1/4 cups water
3 bouillon cubes (your choice of flavors)
1 teaspoon herb mix (recipe follows)
1 teaspoon seasoning mix (recipe follows)
Pour water into a drip coffee reservoir. Place a coffee filter in the filter chamber and put remaining ingredients in the center and start brewing.
Note: Do not use the cup markings on carafe to measure water as they are not true cup measurements. Feel free to adjust the ingredients to your own taste.
Makes 3 cups.
Herb mix: Combine 2 tablespoons parsley, 11/2 teaspoons celery flakes and 1 teaspoon each dill weed, marjoram, basil, rosemary and savory, mixing well. Store in air-tight container.
Makes 24 batches.
Seasoning mix: 3 tablespoons onion powder, 2 tablespoons salt, 1 teaspoon each garlic powder and lemon pepper and 11/2 teaspoons each cumin and cayenne pepper. Store in air-tight container.
Makes 24 batches.
The next Forum will appear in Monday's Good Life section.
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