What chives can do for food! Their fresh, sharp bite adds zest to many dishes, especially with a potato, cheese, or egg base. Chives are standard additions to omelets and to baked potatoes with sour cream. The following recipes offer you some creative ways to add chives to other main dishes, side dishes, appetizers, soufflés, soups, dressings, spreads, and muffins. Bon appétit!
6 tablespoons (90 ml) extra-virgin olive oil, divided
¼ cup (60 ml) chives, minced
½ cup (120 ml) cooked ham, chopped or shredded
A pinch of freshly ground black pepper
¼ cup (60 ml) grated Fontina cheese
½ pound (230 g) capellini pasta, cooked and drained
4 large eggs, beaten
1. In a skillet over medium heat, warm 2 tablespoons (30 ml) of the olive oil and sauté the chives and ham for 2 minutes. Add pepper.
2. In a large bowl, combine the ham mixture with the cheese, cooked pasta, and eggs.
3. In a 12-inch (30 cm) skillet (preferably nonstick), heat 3 tablespoons (45 ml) of the olive oil over a medium-high flame until hot (starting with hot oil helps prevent sticking). Pour in the pasta mixture, using the back of a spatula to flatten its top surface to fill in the pan, and reduce the heat to medium. Periodically reposition the pan over the flame so that the heat gets equal time under every portion of the frittata, cooking and browning it evenly. After 8 to 10 minutes, the top of the frittata will begin to show signs that the eggs have set, and it is time to turn the frittata over.
4. Set a large plate top down over the top of the skillet. The plate should be larger than the skillet. Holding the skillet handle in your left hand, place your right hand on the bottom of the plate and press them firmly together. Quickly flip the pan and plate over, allowing the frittata to tip onto the plate intact.
5. Replace the pan on the stove and set the plate of frittata aside. Put the remaining 1 tablespoon (15 ml) of olive oil into the skillet and allow it to get hot. Hold the plate of frittata over the skillet and gradually slide it in, with the uncooked side now facing downward.
6. Cook over medium heat, rotating periodically to aid in even cooking, until the frittata is set and its bottom is golden brown, about 8 to 10 minutes.
7. Turn out the frittata onto a serving plate the same way you turned it over. Let it cool and set for at least 5 minutes before cutting it into wedges and serving. Because this frittata is best served at room temperature, you can make it a couple of hours in advance and let it cool before serving.
SERVES 4 FOR DINNER OR 8 FOR LUNCHEON OR BRUNCH
¾ pound (340 g) grilled steak, done to taste
½ cup (120 ml) red wine vinegar
½ cup (120 ml) chives, minced
Salt and freshly ground black pepper
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) chopped fresh parsley
1 shallot, minced fine
1 teaspoon (5 ml) Dijon mustard
1 tablespoon (15 ml) honey
1. Slice the steak into thin strips that are ⅛ to ¼ inch (3–6 mm) thick and 3 to 4 inches (8–10 cm) long.
2. Place the steak strips in an airtight container along with the red wine vinegar, ¼ cup (70 ml) of the chives, and salt and pepper to taste. Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process.
3. When the steak is ready, arrange the strips on a serving plate attractively.
4. Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl. Add the remaining chives, olive oil, parsley, shallot, mustard, and honey, and mix thoroughly. Add 3 or 4 tablespoons (45–60 ml) of the reserved marinade, spooning it over the top of the steak to garnish.
5. Top with salt and pepper to taste. Serve cold or, better yet, at room temperature.
SERVES 6 AS AN APPETIZER
2 teaspoons (10 ml) vegetable oil
1 cup (240 ml) garlic chives, washed, dried, and minced
1 tablespoon (15 ml) finely minced fresh ginger
¼ cup (60 ml) water chestnuts, rinsed, drained, and diced
¼ pound (114 g) shrimp, cooked, peeled, and minced (canned is acceptable)
½ pound (230 g) lean ground pork
1 teaspoon (5 ml) roasted sesame oil
1 teaspoon (5 ml) soy sauce
1 teaspoon (5 ml) sugar
2 teaspoons (10 ml) cornstarch
A pinch of freshly ground black pepper
20–30 round dumpling wrappers (found in the vegetable section of most grocery stores; if round ones are not available, cut square wonton wrappers into 3-inch, or 7.5 cm, circles with kitchen scissors)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) Shao-Hsing wine, mirin, or sherry
1 teaspoon (5 ml) roasted sesame oil
1 teaspoon (5 ml) finely chopped garlic chives
1. In a skillet over high heat, swirl the vegetable oil to cover the whole pan. When it is hot, add the chives and stir until they are brilliantly green, about 30 seconds.
2. Remove the pan from the heat and place the chives in a mixing bowl. Add the ginger, water chestnuts, shrimp, ground pork, sesame oil, soy sauce, sugar, cornstarch, and pepper. Mix thoroughly with a wooden spoon or your bare hands, pressing the ingredients into a cohesive mass.
3. Cover the bowl and let it rest in the refrigerator for at least 2 hours.
4. When you’re ready to assemble the dumplings, prepare a small dish of water and a plate or baking sheet for the finished dumplings.
5. Place one dumpling wrapper on the palm of your left hand. Scoop up about 1 tablespoon (15 ml) of the filling mixture and place it in the center of the dough.
6. Dip a fingertip on your right hand into the water and use it to dampen the outer edge of the dumpling wrapper. Fold the wrapper in half over the filling and pinch along the edges to seal. Set aside and continue making dumplings until the filling is used up.
7. Keep the dumplings covered to prevent them from drying out. At this point, they may be refrigerated or frozen for later use.
8. Make the dipping sauce by stirring together all the ingredients. Place in an attractive bowl.
9. When you’re ready to cook the dumplings, bring a pot of salted water to a boil. Drop the dumplings into the water carefully and boil for 4 to 5 minutes, stirring to keep them from sticking together.
10. Drain and serve immediately with dipping sauce.
MAKES 20–25 DUMPLINGS;
SERVES 4 AS AN APPETIZER OR 2 AS A MAIN COURSE
1 pound (454 g) carrots, peeled and cut into ½-inch (13 mm) slices, or 1 pound (454 g) miniature carrots, whole
2 teaspoons (10 ml) sugar
¼ teaspoon (1 ml) salt
2 tablespoons (30 ml) plus 1 teaspoon (5 ml) butter, divided
1 tablespoon (15 ml) minced chives
2 teaspoons (10 ml) minced parsley
1 teaspoon (5 ml) minced chervil, (if unavailable, you can substitute more parsley)
1. In a saucepan, bring 1½ cups (355 ml) of water to a boil. Add the sugar, salt, 1 tablespoon (15 ml) of the butter, and the carrots. Simmer until the carrots are tender, about 30 minutes.
2. Watch to be sure that the water doesn’t boil away. When the carrots are done, pour off the excess liquid and return the pan to the heat.
3. Add the remaining 4 teaspoons (20 ml) of butter and the herbs. Toss over medium heat until the butter coats the carrots and the herbs are brilliant green, about 20 seconds. Serve immediately.
SERVES 4 AS A SIDE DISH
¼ cup (60 ml) plain nonfat yogurt
2 tablespoons (30 ml) sour cream
4 tablespoons (60 ml) chives, finely chopped, divided
1 large garlic clove, minced
1 teaspoon (5 ml) salt
5 tablespoons (75 ml) olive oil
Salt and freshly ground black pepper
5 medium red potatoes
1. Preheat the oven to 400°F (205°C). Whip together the yogurt, sour cream, and 1 tablespoon (15 ml) of the chives. Set aside in the refrigerator to allow the flavors to blend.
2. In a blender, process the garlic, remaining chives, salt, and olive oil until they form a chunky paste. Scrub the potatoes clean and cut them into ⅛-inch-thick (3 mm) slices. With a pastry brush (or your fingertips), coat each potato slice with the chive mixture and set it on a baking sheet, leaving a small space between slices.
3. When each sheet is filled, add salt and pepper to taste, then bake for 20 to 30 minutes, until tender and golden.
4. Serve the fries hot with the yogurt sauce as a dip. Sprinkle a pinch of chives on the yogurt as a garnish.
SERVES 4 AS A SIDE DISH
1 pound (454 g) fresh green beans, washed, stems snapped off
2 tablespoons (30 ml) butter
¼ cup (60 ml) chives, chopped
1 teaspoon (5 ml) white wine vinegar
Salt and freshly ground black pepper
1. Steam or boil the green beans until just tender, then drain.
2. In a saucepan, melt the butter over medium-low heat and add the chives. Stir for 1 minute, then add the green beans and continue stirring for another 2 minutes.
3. Add the vinegar and salt and pepper to taste, then remove from the heat and serve immediately.
SERVES 4 AS A SIDE DISH
4 red boiling potatoes, scrubbed clean, with skins on
4–5 tablespoons (60–75 ml) red wine vinegar
4 celery stalks
1 cucumber
2–3 tablespoons (30–45 ml) garlic chives, to taste
2–4 tablespoons (30–60 ml) mayonnaise
1 teaspoon (5 ml) prepared mustard
Salt and freshly ground black pepper
1. In a large pot of boiling water, boil the potatoes until they can be pierced easily with the tip of a knife, about 20 minutes. Drain and let them cool until they can be handled.
2. Cut the potatoes, skin and all, into rough ¾-inch (19 mm) cubes and place them in a large bowl. Stir in the red wine vinegar and let sit, stirring occasionally, while you prepare the other ingredients.
3. Scrub the celery and cut it into small chunks. Peel the cucumber, seed it, and cut it into small chunks. Rinse the garlic chives, dry them, and chop finely, reserving a few attractive tips for garnish.
4. When the potatoes are cool, stir in the vegetables, chives, mayonnaise, and mustard. Season to taste with salt and pepper, and adjust the mayonnaise-to-vinegar ratio to suit you.
5. The salad tastes best if it is left to sit in the fridge for a couple of hours before serving to allow the flavors to mingle. Stir well before serving and arrange the reserved chive tips on top.
SERVES 4 AS A SIDE DISH
2 tablespoons (30 ml) vegetable oil, divided
4 skinned boneless chicken breasts
¼ cup (60 ml) garlic chives, minced
2 garlic cloves, minced
1 tablespoon (15 ml) fresh ginger, minced
¾ cup (180 ml) chicken broth
¼ cup (60 ml) rice wine vinegar
2 tablespoons (30 ml) hoisin sauce
1 teaspoon (5 ml) brown sugar
12 garlic chive leaves, cut into 2-inch (5 cm) lengths
1. In a large skillet over medium-high heat, swirl 1 tablespoon (15 ml) of the vegetable oil to coat the pan. When the oil is hot, place the four chicken breasts in the skillet.
2. Sear the chicken breasts (to seal in their juices) until they are golden brown on both sides, about 5 minutes total. Remove to a plate and set aside.
3. Return the skillet to medium heat and add the remaining tablespoon (15 ml) of vegetable oil. When heated, add the garlic chives, garlic, and ginger and sauté until the garlic is soft (about 1 minute).
4. Add the broth, vinegar, hoisin sauce, and brown sugar and bring to a simmer, stirring, until the mixture begins to thicken (2 to 4 minutes).
5. Return the chicken to the pan with the other ingredients and cook over low heat until the breasts are cooked throughout.
6. Just before the chicken is done, add the lengths of chive. Stir to coat them in sauce and bring out their color. Serve immediately.
SERVES 4 AS A MAIN COURSE
3 cups (710 ml) milk
1 cup (240 ml) chives, chopped
¾ cup (180 ml) cornmeal
¾ cup (180 ml) grated cheddar cheese
3 egg yolks, slightly beaten
½ teaspoon (3 ml) salt, divided
A pinch of freshly ground black pepper
A pinch of cayenne pepper
7 egg whites
1. Heat the oven to 400°F (205°C).
2. Prepare two 6-cup-capacity (1.5 l) soufflé pans by generously buttering them to the top rim and then dusting them with cornmeal, tapping out the excess.
3. Bring the milk and chives to a simmer over medium heat, and whisk in the cornmeal gradually. Keep stirring until the mixture has thickened, about 3 minutes.
4. Remove from the heat and let cool, covered, for 15 minutes.
5. Stir in the cheese, the egg yolks, ¼ teaspoon (1 ml) of the salt, and pepper. Beat until completely incorporated.
6. In a large mixing bowl, beat the egg whites and remaining ¼ teaspoon (1 ml) of salt until soft peaks form.
7. Spoon one quarter of the egg whites into the cornmeal-chive mixture, then whisk to incorporate and lighten the texture.
8. Transfer the chive mixture into the bowl with the remaining egg whites and fold them together.
9. Gently spoon the batter into the two prepared soufflé pans and smooth over the tops.
10. Place the soufflés in the oven, reduce the heat to 375°F (190°C), and bake for 30 to 35 minutes, until golden brown and nicely puffed. Serve immediately. You can expect this soufflé to deflate a little as it cools, due to its rich cheese and cornmeal content, so be sure to have your appreciative audience assembled as you take it from the oven to the table.
MAKES 1 SOUFFLÉ, ENOUGH FOR 4 SERVINGS
2 tablespoons (30 ml) plus 2–4 teaspoons (10–20 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
1 bay leaf
6 chive leaves
3 cups (710 ml) cooked cannellini (white kidney) beans
2 cups (470 ml) chicken broth
Salt and freshly ground black pepper
12 whole chive blossoms
½ cup (120 ml) arugula, cut into narrow ribbons
4 teaspoons (20 ml) finely minced chives
1 fresh ripe tomato, cut into ½-inch (13 mm) slices
1. In a medium-sized soup pot, warm 2 tablespoons (30 ml) of the olive oil over low heat and add the garlic. Cook until softened, about 2 minutes, then add the bay and chive leaves and cook for 1 minute more.
2. Increase the heat to high and add the cannellini beans to the pot along with the chicken broth. Bring to a boil, then lower the heat to a simmer.
3. Using the back of a spoon or a potato masher, press the beans against the sides and bottom of the cooking pot until the soup has achieved a creamy texture. This may take a while, depending on how soft the beans are to start with; if you’re using canned beans, it will be fairly quick (10 to 15 minutes), but if you have cooked up dry beans yourself, you may find that it takes closer to 30 minutes.
4. When the beans are mashed and the soup is the desired consistency, season with salt and pepper to taste and remove from the heat.
5. Remove the bay and chive leaves from the soup and discard.
6. Set aside four of the chive blossoms to use as garnish. Pull apart the remaining eight blossoms to make florets.
7. Ladle the soup into bowls for serving and divide the arugula among the bowls in a nest on top of the soup. Place tomato on top of the arugula.
8. Sprinkle the minced chives and chive florets over the top of each bowl and place the reserved whole blossoms in each.
9. Drizzle each “salad” with 1 teaspoon (5 ml) of extra-virgin olive oil and serve.
SERVES 4 AS A SOUP COURSE, 2 AS AN ENTRÉE
2 cups (470 ml) nonfat plain yogurt
½ cup (120 ml) Neufchâtel cheese
1 tablespoon (15 ml) finely chopped chives
½ teaspoon (3 ml) finely chopped garlic
Salt
1. Line a strainer with three or four layers of cheesecloth and set it over a bowl.
2. Place the yogurt in the strainer and let it drain until it stops dripping, at least 12 hours. Discard liquid.
3. Place the yogurt “cheese” in a mixing bowl and add the Neufchâtel, chives, and garlic. Beat until fully blended, then season with salt to taste.
4. Keep in a tightly sealed container in the refrigerator for up to 2 or 3 weeks. Serve on bagels, crackers, or crusty bread.
MAKES ABOUT 2½ CUPS (600 ML) OF SPREAD
½ pound (230 g) cream cheese
2 tablespoons (30 ml) sour cream
1 tablespoon (15 ml) milk
A pinch of salt
1 tablespoon (15 ml) finely chopped chives
1. Place all the ingredients in a bowl and beat with an electric mixer until light, fluffy, and smooth.
2. Transfer to a sealable container and keep refrigerated for up to 2 or 3 weeks. Serve on bagels, crackers, or crusty bread.
MAKES ABOUT 1 CUP (240 ML) OF SPREAD
Try this dressing on salads of greens, especially spinach or mesclun.
¾ cup (180 ml) buttermilk
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) chives, chopped
1 tablespoon (15 ml) chopped fresh parsley
1 tablespoon (15 ml) chopped fresh marjoram
1 tablespoon (15 ml) fresh lemon juice
Whisk all ingredients together until fully blended and slightly thickened. Store in the refrigerator, where it will keep for 2 weeks.
MAKES 1 CUP (240 ML)
1½ (360 ml) cups flour
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) sugar
½ teaspoon (3 ml) salt
½ cup (120 ml) chives, chopped
4 ounces (112 g) soft, mild goat cheese
1 egg
6 tablespoons (90 ml) butter, melted and cooled to warm
1 cup (240 ml) milk
1. Preheat the oven to 400°F (205°C).
2. Butter 12 muffin cups.
3. Sift together the flour, baking powder, sugar, and salt in a mediumsized bowl, then stir in the chives.
4. Soften the cheese with a spoon in a separate bowl, then add the egg and gradually blend in the melted butter.
5. Stir the chèvre mixture and milk into the flour mixture alternately in two additions each. Mix until just blended, stirring only as much as absolutely necessary.
6. Spoon into muffin tins and bake for 20 minutes, or until the muffins are golden on top.
MAKES 12 MUFFINS
3 cups (710 ml) plus 1 tablespoon flour, divided
½ teaspoon (3 ml) salt, divided
1 cup (240 ml) chilled butter
3–8 tablespoons (45–120 ml) ice water
10 ounces (280 g) soft fresh goat cheese
½ cup (120 ml) cultured buttermilk
1 egg
¼ cup (60 ml) chives, chopped coarsely
Tips of chive stalks, for decorating tops of tartlets
1. Preheat the oven to 400°F (205°C). Butter 12 cups in a muffin tin and set aside.
2. In a bowl, combine 3 cups (710 ml) of the flour and ¼ teaspoon (1 ml) of the salt. With a fork or pastry blender, work in the butter until it is in pea-sized or smaller pieces. Blend in the ice water gradually, until the dough begins to clump together in the center but remains crumbly at the edges of the bowl. The amount of water necessary will depend on the day’s humidity.
3. Quickly work the dough together with your hands to form a rough ball. Place this on a flour-dusted work surface and roll out to a thickness of about ⅛ inch (3 mm).
4. Cut the dough into 3-inch (7.5 mm) circles and press each into one of the prepared muffin tin cups to form pastry shells about ½ inch (13 mm) deep. Prick the bottom of each shell with a fork.
5. Bake the shells for 8 to 10 minutes, until just golden. Remove from the oven, reduce the heat to 375°F (190°C), and allow the shells to cool while you prepare the filling.
6. In a mixing bowl, use an electric mixer to blend the goat cheese, buttermilk, and egg until they are light and fluffy. Sift in the remaining tablespoon of flour, add the chives and remaining ¼ teaspoon (1 ml) of salt, and blend.
7. Spoon the mixture into the prebaked shells, smoothing over the top surface. Bake for about 20 minutes, or until puffed and golden on top.
8. Remove the pan from the oven, let set for 5 minutes, then remove the tartlets from the pan to finish cooling on a wire rack.
9. Before serving, arrange chive tips on the top of each tartlet.
MAKES 12 TARTLETS