Chive Oil Recipes

CHIVE-INFUSED OIL

Steps:

• Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree with 1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining 1/4 cup oil; blend again.

SMOKED SALMON AND TROUT WITH CHIVE OIL

Steps:

• Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
• Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
• Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;

CHIVE OIL

Steps:

• Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put chives in a blender. With machine running, add oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheese-cloth-lined sieve; discard solids.

CHIVE OIL

Steps:

• Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
• Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
• Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
• DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.

CHIVE OIL

Steps:

• Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
• Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month; bring to room temperature before using.

CHIVE -FLOWER OIL

Steps:

• Add flowers to oil in a jar with tight fitting lid, let sit for a week.
• After a week, oil will turn lilac and take on fragrance of chive flowers.
• Use the oil on salads or in cooking- refrigerate when not in use.
• The flowers have a milder taste than the leaves and add a decorative touch to salads, oils and other side dishes.