Any recommendations for a ton of chives that I have growing?
- Thread starter dawnnys
- Start date
)melissa-dallas
Well-known member
Once they bloom I love putting bunches of long stems with blossoms in
bottles and filling with vinegar. It makes great salad dressing and if they are in nice bottles are pretty enough for gifts. Can also put in processor or blender with oil and make chive oil to use in dressing or as a drizzle garnish.
bottles and filling with vinegar. It makes great salad dressing and if they are in nice bottles are pretty enough for gifts. Can also put in processor or blender with oil and make chive oil to use in dressing or as a drizzle garnish.
Because I typically add twice the amount called for, you can use up a good handful in REC of
Chicken Breasts Diane (Card 47 of Group 5 Great American Recipes)
For 4 servings you will need:
4 large boneless chicken breast halves or 8 small
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
2 Tbsp olive OR salad oil
2 Tbsp butter OR margarine
3 Tbsp chopped fresh chives OR green onions
Juice of 1/2 lime OR lemon
2 Tbsp brandy OR cognac
3 Tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth
Preparation:
1) Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with flat side of mallet. Sprinkle with salt and black pepper.
2) Heat 1 tablespoon EACH of oil and butter in large skillet
3) Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. (I cook to an internal temp of 155 degrees F.) Transfer to warm serving platter.
4) Add chives or green onion, lime juice and brandy or cognac to pan. Cook 15 seconds, whisking constantly.
5) Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6) Pour sauce over chicken. Serve Immediately.
7) Good served with noodles in a tomato sauce, steamed broccoli and a fresh salad.
Chicken Breasts Diane (Card 47 of Group 5 Great American Recipes)
For 4 servings you will need:
4 large boneless chicken breast halves or 8 small
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
2 Tbsp olive OR salad oil
2 Tbsp butter OR margarine
3 Tbsp chopped fresh chives OR green onions
Juice of 1/2 lime OR lemon
2 Tbsp brandy OR cognac
3 Tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth
Preparation:
1) Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with flat side of mallet. Sprinkle with salt and black pepper.
2) Heat 1 tablespoon EACH of oil and butter in large skillet
3) Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. (I cook to an internal temp of 155 degrees F.) Transfer to warm serving platter.
4) Add chives or green onion, lime juice and brandy or cognac to pan. Cook 15 seconds, whisking constantly.
5) Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6) Pour sauce over chicken. Serve Immediately.
7) Good served with noodles in a tomato sauce, steamed broccoli and a fresh salad.
dawn_mo
Well-known member
How about REC: Bacon, Cheddar and Chive Scones?
From King Arthur Flour blog. I haven't made these, but they look and sound delicious!
Bacon-Cheddar-Chive Scones
We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.
Read our blog about these scones, with additional photos, at Bakers' Banter.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and bacon till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
smileys/bigeyes.gif Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones
Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.
http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe
From King Arthur Flour blog. I haven't made these, but they look and sound delicious!
Bacon-Cheddar-Chive Scones
We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.
Read our blog about these scones, with additional photos, at Bakers' Banter.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and bacon till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
smileys/bigeyes.gif Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones
Baker's tips
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.
http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe
Korean chive pancakes? Read the comments...regular flour needed more water. Enjoy.
http://www.koreanhomecooking.com/2008/04/garlic-chives-pancake.html
http://www.koreanhomecooking.com/2008/04/garlic-chives-pancake.html
richard-in-cincy
Well-known member
These are sinful.
I love these pancakes. I add equal parts green onions and chives. I also add sesame oil, red chili flakes, and mirin to the dippling sauce. Yum. These go fast. My chives are begging to be sacrificed this weekend! LOL
Also, I dump mounds of chopped chives in mashed potatoes. It's nearly the only way I make them anymore.
I love these pancakes. I add equal parts green onions and chives. I also add sesame oil, red chili flakes, and mirin to the dippling sauce. Yum. These go fast. My chives are begging to be sacrificed this weekend! LOL
Also, I dump mounds of chopped chives in mashed potatoes. It's nearly the only way I make them anymore.
REC: Savory Breaded Tomatoes - I posted this recipe on a few sites and it received great reviews,
plus it had great reviews on Recipezaar.
http://www.recipezaar.com/recipe/Savory-Breaded-Tomatoes-25488
plus it had great reviews on Recipezaar.
http://www.recipezaar.com/recipe/Savory-Breaded-Tomatoes-25488
Chicken Breasts with Chive and Mustard Sauce
http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Chive-and-Mustard-Sauce-232200
http://www.epicurious.com/recipes/food/views/Chicken-Breasts-with-Chive-and-Mustard-Sauce-232200
Flaming Filet Mignon with Chive Butter
http://www.foodnetwork.com/recipes/danny-boome/flaming-filet-mignon-with-chive-butter-recipe2/index.html
http://www.foodnetwork.com/recipes/danny-boome/flaming-filet-mignon-with-chive-butter-recipe2/index.html
melissa-dallas
Well-known member
It's already about too late to plant tomatoes here (lots of other stuff too)
heather_in_sf
Well-known member
REC: Chive Cream Dressing, Princess Diana's favorite salad dressing
This is from Darren McGrady's book Eating Royally.
Last summer I made this the whole week I spent with my parents because mOm has a huge pot of chives and I was going chive-happy.
Chive Cream Dressing
1/4 Knorr chicken bouillon cube
1/4 c water
1/2 c mayonnaise
2 T chopped fresh chives
1/2 lemon, juiced
salt and pepper
Dissolve bouillon cube in water in a small saucepan and remove from heat. Put mayo in a bowl and whisk in the warm broth. Add chives and lemon juice, salt and pepper to taste.
Chill if not using right away, keeps for 3 days.
This is from Darren McGrady's book Eating Royally.
Last summer I made this the whole week I spent with my parents because mOm has a huge pot of chives and I was going chive-happy.
Chive Cream Dressing
1/4 Knorr chicken bouillon cube
1/4 c water
1/2 c mayonnaise
2 T chopped fresh chives
1/2 lemon, juiced
salt and pepper
Dissolve bouillon cube in water in a small saucepan and remove from heat. Put mayo in a bowl and whisk in the warm broth. Add chives and lemon juice, salt and pepper to taste.
Chill if not using right away, keeps for 3 days.