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Archives For chives

roquefort-avocado dip + beet chips.

July 9, 2012 — 16 Comments

Making chips out of vegetables makes me feel slightly better about sneaking massive amounts of tangy blue cheese into my guacamole.

Roquefort-Avocado Dip + Beet Chips

We all know I’m a cheese freak, and for that matter – an avocado/guacamole freak.

You’ve seen my white bean + avocado dip, which was fantastic but for very different reasons. You see, the white beans make the dip healthier. You’re sneaking fiber and protein into a place which subsequently has less room for fatty avocado (yes, we’re talking healthy fats … but too much of even the good stuff is no bueno for the waistline) and in turn, creating an all-around healthier situation.

But! Here, you’re enjoying the most sinfully delicious spread of chips and dip, and there are no carbs to be had! All because very thinly sliced beets have gone and turned themselves into crunchy, savory little chips rivaling anything that comes out of a bag. Terra chips, you’re out!

In Food Matters Project, Starters avocado, beets, blue cheese, chives, crème fraîche, dips + spreads, guacamole, lemon, orange, shallots, tarragon, vegetable chips

zucchini-white bean {bacon} fritters.

June 11, 2012 — 13 Comments

Fritters … what exactly are they?

Zucchini-White Bean {Bacon} Fritters

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

In Food Matters Project, On the Side, Starters aioli, bacon, basil, chives, fritters, pan-fried, white beans, zucchini

heirloom tomato galette.

June 4, 2012 — 19 Comments

This heirloom tomato and fresh mozzarella galette has officially just blown my mind.

Heirloom Tomato Galette

It’s almost like a pizza: A flaky, buttery pastry replaces the crust, a balsamic-Dijon blend acts as a sauce, slices of luscious heirloom tomatoes and fresh local mozzarella melt into each other like buttered toast, and a layer of garlic, olives, and Parmigiano-Reggiano seals the deal. Followed by a generous helping of fresh chives and basil after it comes out of the oven.

I realize it’s a bit of a stretch from this week’s recipe for The Food Matters Project, which is that of a savory tomato crisp. There, you won’t find a crust at all – tomatoes are topped with a cheesy breadcrumb-oat topping and baked. It’s really more of a gratin. (Get the original recipe here, on Nicole’s blog for her inspiring company seeking to teach others about doing good with food, The Giving Table.) Bittman points out that, of course, it would be best in summer when tomatoes are at their peak, but because baking them brings out their sweetness, you can get away with making this recipe all year long.

Heirloom Tomatoes + The Start of Dough

We’ve talked about the magical experience that is roasting tomatoes, and the same magic goes down here in this galette. Gorgeous heirloom tomatoes in vibrant shades of green, yellow, and red are a little piece of heaven this time of year, no matter how you slice it {hehe} … I ate the extra slices and scraps drizzled in olive oil and sprinkled with sea salt – heaven, I tell you! But when you cook them in this galette, their flavors intensify even moreso, and yes … MINDS. ARE. BLOWN.

In Food Matters Project, Main Dishes basil, chives, galettes, goat cheese, mozzarella, olives, savory tarts, summer recipes, tomatoes, vegetarian

seared scallops + beurre blanc.

January 10, 2012 — Leave a comment

One of the very first recipes I ever posted was for seared scallops.

Not just any seared scallops…seared scallops to die for.

But, in reality, all seared scallops are to die for – as long as you’re working with deliciously plump, fresh sea scallops and you know how to get a good sear going. When you get a good sear on a good scallop, it’s heavenly.

And the best part of it is…it’s so. freaking. simple. It makes me wonder why I haven’t made these since, um, Valentine’s Day – that’s two years ago, hi – to be precise. Special thanks to my dear friends Zan and Scott for reminding me of how great these are (they wrote to tell me they enjoyed them, along with this chive pasta and mushroom dish, for New Year’s Eve – which makes me really, really happy…it’s like you’re somehow with your friends, a part of their night, even though they’re thousands of miles away).

I do need to be reminded sometimes, because as much as I obsess over so many different dishes I make, I’m always looking to try something new. It’s rare that I repeat a dish, and I can only hope that soon I’ll become a good enough cook that I’ll start repeating – because repeating dishes is what makes you really good, it’s what makes you learn the dish inside and out. I think, maybe, I’m getting there.

In Fabulously Simple, Main Dishes beurre blanc, chives, french recipes, romantic, scallops, seafood

chive pasta with cremini mushrooms.

August 6, 2011 — 10 Comments

Rare: A dish so simple, you could eat it for dinner once a week, but also elegant and memorable enough to serve at a dinner party.

Rare, but it exists. That cookbook I was telling you about the other day? That cookbook is full of cases like this.

I could eat this pasta every week. I could probably eat it more than every week. It’s just *so* easy to make. Roast mushrooms, make pasta, purée chives in olive oil. A perfect example of how food doesn’t have to be complicated to be impressively delicious.

It’s also incredibly versatile. Serve it as a main, serve it as a side. Serve it room temperature, serve it hot. Oh, and I didn’t mention that it’s vegetarian?

Cremini Mushrooms with Chive Pasta

From High Heat by Wendy Malouf and Melissa Clark

Coarse sea salt or kosher salt
1 pound cremini mushrooms, wiped clean
1/2 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup roughly snipped fresh chives (2-3 bunches)
1 pound spaghetti or angel hair pasta
Freshly grated pecorino Romano cheese for serving

Preheat the oven to 500 degrees. Bring a large pot of salted water to a boil for the pasta. Toss the mushrooms in a bowl with 2 tablespoons of the olive oil and generous pinches of salt and pepper. Spread the mushrooms in a single layer on a rimmed baking sheet. Roast, turning once, until tender and browned, about 10 minutes. When cool enough to handle, cut the mushrooms into quarters. In a food processor or blender, combine the remaining 1/2 cup olive oil, the chives, and generous pinches of salt and pepper. Process until pureéd.

Cook the pasta until al dente. Drain, reserving 2 tablespoons of the cooking water if you plan to serve the pasta hot. In a larger serving bowl, toss the pasta with the mushrooms and chive oil. If serving immediately, toss with 1 to 2 tablespoons of the reserved cooking water. Otherwise, let the pasta cool to room temperature. Serve with the cheese on the side.

Serves 3 or 4 as a main, 6 as a side.

In Dinner Party Worthy, Fabulously Simple 150 best american recipes, chives, mushrooms, pasta, vegetarian

chive-goat cheese spread.

May 19, 2011 — 1 Comment

Can you ever have enough fabulously simple dips and spreads in your repertoire?

In short, the answer is no. And the case becomes even stronger when we’re talking about dips and spreads made with cheese. Or fresh herbs. Preferably, both.

There’s something about the pairing of goat cheese and chives in particular that gets me every time. And it really gets no simpler than this spread. It’s the perfect thing to join you, your favorite bottle of wine, and Friday night.

Chive-Goat Cheese Spread

Adapted from Bon Appétit

8 ounces soft goat cheese, room temperature
4 ounces cream cheese, room temperature
Handful fresh chives, minced
1 garlic clove, pressed
1 French baguette, sliced

Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended.

In Fabulously Simple, Starters baguette, chives, dips + spreads, easy appetizers, goat cheese

arugula + peach salad with creamy chive vinaigrette.

September 15, 2010 — 4 Comments

When it comes to side salads, we all know that I enjoy serving my standard green salad and creamy mustard vinaigrette, à la Ina Garten.

Arugula dressed with fresh lemon juice and shaved Parmigiano-Reggiano is also a repeat offender.

And now, I have a new standby to add to the mix. Bon Appétit calls it, ” the classic side salad reconsidered, with lush peaches standing in for tomatoes.” This is a great way to think of it, and it happens to be perfect for the occasional dinner guest who doesn’t like tomatoes.

I don’t typically use cream when I make a vinaigrette, but here it worked. I think a buttermilk would substitute perfectly, and you can always use some mayo or an egg yolk to creamify your dressing – which is what I typically do. If you’ve got the cream on hand, however, I say stick with it. As the old adage goes, if ain’t broke…

And we must at least mention the chives. They are truly what makes this dressing, and entire salad, in my opinion. Herbs are a great addition to any vinaigrette, as they add lots of flavor without adding calories. And the flavor of a chive is a perfect match for the cream in this dressing.

Peppery arugula, creamy-chivey dressing, and the sweetness of a peach. Brilliant.

Arugula + Peach Salad with Creamy Chive Vinaigrette

Recipe courtesy of Bon Appétit

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups arugula (about 6 ounces)

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.

Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

Serves 6.

In Dinner Party Worthy, Fabulously Simple, Salad Bar arugula, chives, creamy vinaigrette, peaches, side salads