It’s May 1st, Beautiful People, International Workers Day – so start working on Esme The Recipe Hunter’s delightful May theme!
May 2017 Share and Inspire Others! – “D”
I wanted to do this theme last month, but just could not wrap my head around what the “D” should stand for, as this is probably the most difficult one of all. All I could come up with would be: Dates, Donuts, Duck and Dumplings.
It’s really hard to find baking/cooking ingredients starting with a “D”, so now I would like to challenge you to email me your dish/es, be it cooking or baking with any ingredient starting with a “D” which forms part of the title of your recipe. This is an open category and I truly hope to receive a wide variety of entires with an ingredient starting with a “D”
Please, feel free to submit any dish with an ingredient starting with a “D”
Please check out theHow to Participate in…
View original post 406 more words
koolkosherkitchen 
With Russian friends arriving on Friday night with their 2 1/2 year old I may have to D for Dive into all my cookery archives for inspiration. They tell me they want authentically French cookery and this may prove D for Divine or as previously expressed D for Diabolical!
LikeLiked by 2 people
I hope you will find a moment to share some recipes. Enjoy your time with your friends! Tell them D for DOROGIYE DRUZ’YA.
LikeLiked by 1 person
I will indeed … they have asked to eat ‘typically French cuisine’ which is a broad D for definition!
LikeLiked by 2 people
Yes, but it could be D-scribed by one adjective – D-licious!
LikeLiked by 2 people
D dates, dill, dijon, dragonfruit, duck
LikeLiked by 1 person
Ah, thank you for reminding me – dill!
LikeLiked by 1 person
I’m doing something similar on my LJ. I’m up to U but I skipped T for some reason even though I’ve made several dishes starting with the ingredient T.
http://a-boleyn.livejournal.com/tag/abc
LikeLiked by 1 person
It’s a very cute idea and it keeps things organized.
LikeLiked by 1 person
These look delicious.
LikeLiked by 1 person
Thank you so much, dear Eva!
LikeLiked by 1 person
As far a food ingredients (as opposed to whole recipes), ones I’ve used are Dijon mustard, dill, dragon fruit, and demerara sugar. Czech recipes have sauces made with dill, but I don’t happen to have one handy. I’ve been tweaking a family Czech potato salad recipe (which already uses dill pickles) by adding fresh dill.
I see dill is already suggested (I just read the rest of the comments). But we mustn’t forget dark chocolate!
LikeLiked by 1 person
Oh, you are brilliant! Why did I not think of that?
Is your Czech potato salad recipe similar to a German recipe that the rest of the world calls Russian? Potatoes, dill pickles, carrots, etc.?
LikeLiked by 1 person
Yes, those things and no eggs (except for garnish on top). It also has a bit of vinegar, so it has more of a tang than potato salads I’ve had in Canada.
LikeLiked by 1 person
I don’t use vinegar, but more dill pickles instead, and no eggs, but sweet peas, and parsley.
LikeLiked by 1 person
We use carrots and peas. My mom put parsley in many things, especially soups. I like a variety of herbs, many of which can be bought fresh here now, such as cilantro leaves, dill, basil, etc.
LikeLiked by 1 person
I also use a variety of herbs, and only fresh. I never learned to cook with dry herbs.
LikeLiked by 1 person