Posts Tagged ‘Chives’

Delicata Squash Soup

From:  http://oldfashionedliving.com/delicata.html

One 2-lb. Delicata squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

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from Farm to Fork, by Emeril Lagasse

Servings:  6

1 pound beets, roasted until tender and peeled* (beets can be roasted one day in advance!)
1/4 cup freshly squeezed orange juice
2 tablespoons white wine vinegar
2 tablespoons minced shallot
2 tablespoons poppy seeds
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
10 ounces arugula, rinsed and spun dry
3 tablespoons Chive Oil, for serving**

Using a mandoline, slice the beets to 1/8 inch thick slices.  Then cut the beets into a fine brunoise (a very fine dice, about 1/8 inch square).  Set aside.

Combine the orange juice, vinegar, shallot, poppy seeds, orange zest, salt, and pepper in a small bowl.

In a medium bowl, combine the beets with two-thirds of the vinaigrette.  In a separate bowl, toss the arugula with the vinaigrette.

Divide the arugula evenly among six plates.  Then mound the beets on top of the greens.  Drizzle each plate with Chive Oil, and serve immediately.

*Roasting Beets
Preheat the oven to 350 degrees.  Cut a piece of aluminum foil about 12 inches square.  On one half of the square, place the beets, 2 tablespoons olive oil, 3 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper (for 3-4 small beets).  FOld the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet.  Place the packet on the baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes.  You should be able to easily insert a paring knife into the middle of the beets.  Remove the packet from the oven and set it aside, unopened, for about ten minutes.  Remove the beets from the packet.  When the beets are cool enough to handle, gently rub off the skin using a paper towel.

**Chive Oil

4 cups water
2 ounces fresh chives, snipped to 3 inch lengths (2 cups)
3/4 cup canola, grapeseed, or other vegetable oil
1/8 teaspoon salt

In a small bowl, combine one cup ice cubes with one cup of the water.  Set it aside.

Bring the remaining three cups of water to a boil in a small saucepan.  Add the chives all at once, stirring to make sure they are submerged, and cook for ten seconds.  Immediately transfer them, using a slotted spoon, to the ice bath.  Once they have cooled, remove the chives and set them on paper towels.  Squeeze the paper towels gently but firmly in your hands to absorb as much liquid as possible.

Combine the chives, oil, and salt in a blender and mix on high speed for 1 1/2 – 2 minutes, until thoroughly combined.  Transfer the Chive Oil to a small container, cover, and refrigerate for up to 1 week.  If you like, strain the Chive Oil through a fine mesh sieve.

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Sauteed Kohlrabi

from Oak Ridge Farm, adapted from The Cook’s Garden Cookbook

Servings:  2-4

2 or 3 kohlrabi
1 medium onion, diced
1 teaspoon salt
4 tablespoons butter or light oil
1 tablespoon fresh herbs (thyme, chives, sage, etc.)

Grate kohlrabi, place in colander and sprinkle with salt.  Let stand thirty minutes to drain.  Heat butter over medium heat, add onions, and saute onions for a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook ten minutes.  Increase heat to medium and cook two  minutes.  Remove from heat and stir in fresh herbs.

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Spring Radish Spread

from:  Martha Wolf, in Edible Buffalo

8oz cream cheese, softened
1-2 tbsp prepared horseradish, drained
1 tbsp chopped chives or green onion tops
1 tsp chopped fresh dill
½ tsp salt
1 cup finely chopped red radishes

Mix all ingredients in medium bowl.  Cover and refrigerate 1-2 hours.  Serve with crackers or crusty French Bread.  Makes about two cups.

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