what to do with chive flowers
I have a bunch of them blooming in the garden. I've waited long enough because I can see some of them are on their last legs!
I'll probably make something for dinner with them but is there anything you can do with a chive flower that isn't just a nice garnish?
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11 Comments:
If the blossoms are young you can sprinkle them in a salad (or break apart and sprinkle).
CJ McD at 7:23PM on 06/11/09
this sounds like fun:
http://www.foodnetwork.com/recipes/mario-batali/large-gnocchi-with-chive-flowers-gnocchi-con-la-erba-cipollina-fiorisce-recipe/index.html
chive flowers encased in gnocchi dough, wow!
Other things you can do are make compound butter. Or make chive flower vinegar. Chive flower oil sounds awesome (use a good olive oil), it becomes lilac colored, would be gorgeous and delicious as a dressing for a sea scallop crudo. They are most often used in omelets. Taking that further, you could use them in a quiche or a soufflé. You could candy them too...
simon at 7:37PM on 06/11/09
Wow! Both that gnocchi and chive flower oil sounds so good!!! I wonder if the oil will breed bacteria? Is there anything I need to know other than washing the flowers really well?
bigfatmouth at 7:48PM on 06/11/09
You worry too much. If you wash them too well, you will wash all the flavor out. Each one of those flowers contains a tiny little droplet of nectar. You don't want to lose that. Olive oil contains anti microbial compounds. Just keep it refrigerated and it will be fine. Cold hampers bacterial growth. And oil also keeps oxygen out.
simon at 8:08PM on 06/11/09
chive gnocchi = unspeakablee delicious!
pooch at 9:07PM on 06/11/09
I recently used them in a curried yam salad. They added a really nice flavor and color against the garnet yams.
This is a link to my blog if you would like to see the recipe
http://notesfromhomeplates.blogspot.com/2009/05/curried-yam-salad.html
I also made a mango salad with them. It had diced mango, chive blossoms, fresh basil and a bit of sea salt.
Once your chives have blossomed, If you cut the whole plant down to the ground you will get another round of blossoms to use in a few weeks.
ChefDJen at 10:50AM on 06/12/09
I'm with Simon and offering Chive butter...mmm good.
sammie at 11:04AM on 06/12/09
Cook mushrooms in a little butter and toss into pasta with pasta water, a a couple egg yolks, some chive flowers and a some scallions, though chives would seem more natural.. It's pretty wonderful.
NYBITECLUB at 11:55AM on 06/12/09
I dont know about the properties of chive flowers, but soaking anything in oil has the risk of botulism. Clostridium bacteria are obligate anaerobes, so they can't live in the regular air. So.. the oil-based environment is perfect for it! Clean them well, but not excessively if it will effect the taste. Don't make too much of it, and store it in the refrigerator. If it turns color or starts looking cloudy or smells funny, dont keep it.
engmcmuffin at 1:13PM on 06/12/09
I love to melt some butter, put in chopped basil and chive blossoms (and/or regular chives), and pour it over hot popcorn. So good!
I'm going to have to make the chive blossom gnocchi this weekend. I have some potatoes that I need to use up. The curried yam salad looks and sounds wonderful too. Thanks to you all for sharing your recipes. My husband, who is the recipient of all of my experimentation, thanks you too!
arjava at 5:42PM on 06/12/09
This is a late response, but am posting anyways. My mom always made a great stir-fry using nothing but chive-flowers (cut about 2-in lengths), ground pork, and oyster sauce. I've since added julienned carrots & red bell peppers to the mix. Absolutely delicious & beautiful to look at!
Trinadj at 3:54PM on 08/26/09