Chive Flower Oil Recipes
CHIVE OIL
Drizzle Chive Oil over our Halibut with Mushrooms dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
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 -FLOWER OIL
haven't tried it but it sounds interesting. I'm very much into herbs and cooking etc. with them and noticed a lot of those types of recipes in 'zaar, so thought i'd post some.
Provided by hotmomma Temple
Categories Easy
Time P7DT2m
Yield 1 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 7708.5, Fat 872, SaturatedFat 112.9
PAN-FRIED CHIVE FLOWERS
This is a great side dish to meat or fish. It's very easy to make and a good way to use up all those purple flowers that chives make. Make sure when you pick them that the flowers are still young and tender.
Provided by StevenRN
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add butter; heat until melted, about 30 seconds. Add chive flowers, garlic, and salt; cook and stir until soft and tender, 3 to 5 minutes. Grind black pepper over mixture before serving.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 2.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 4.6 g, Sodium 120.1 mg, Sugar 0.7 g
CHIVE-INFUSED OIL
Chives in oil enhance the flavors of both poultry and fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
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.
More about "chive flower oil recipes"
CHIVE OIL RECIPE | MYRECIPES
From myrecipes.com
Servings 24Calories 40 per serving
- Start Fresh. For the brightest, purest flavor, use herbs at their peak rather than dried. Choose organic if you can, and rinse well. We used 2 ounces of fresh chives cut into 1-inch pieces to make the vibrant chive oil.
- Get the Herbal Essence. Lock in the color of leafy and grassy herbs like parsley, basil, tarragon, chives, and cilantro. Dip herbs in boiling water for 10 seconds; drain. Rinse with ice water. Blot dry--oil and water don't mix.
- Go Neutral. Mild-flavored oils like grapeseed, light olive oil, canola, or safflower take on herbal flavors without competing. Place herbs and oil in a blender; process 3 to 4 minutes or until bright green and smooth.
- Filter and Store. Let mixture sit for 45 minutes so the herb flavor transfers to the oil. Strain through a double layer of cheesecloth; discard solids. For the clearest concoction, don't press. Store herb oils in the refrigerator for up to 4 days. Infused oil can also be frozen (place in mini ice cube trays until frozen; then transfer to zip-top freezer bags).
CHIVE BLOSSOM VINEGAR RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (13)Category CondimentsCuisine AmericanTotal Time 5 mins
- Heat the vinegar in a small saucepan over low heat until just warm. Keep an eye out so that it doesn’t boil; you want the warmth of the vinegar to seduce the coy, subtle flavor out of the blossoms, not immolate them.
- Meanwhile, plunge the flowers in a bowl of cold water and gentle swish them around to flush out any dirt and bugs that have taken up residence. Dump the flowers into a colander and thwack it against the side of the sink to shake off the excess water.
- Stuff the pint jar with the blooms. Don’t be too Martha about this. It’s okay if the blossoms get crushed a bit.
- Pour enough of the warm vinegar into the jar just to submerge the blossoms, using a metal spoon to push down any errant blooms that want to float up over the top. You might not need all of the vinegar.
CHIVE OIL RECIPE | BON APPéTIT
From bonappetit.com
2.1/5 (31)Estimated Reading Time 40 secsServings 1.25
- 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.
HOW TO USE CHIVE BLOSSOMS IN RECIPES | ALLRECIPES
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Estimated Reading Time 3 mins
HOW TO MAKE HOMEMADE CHIVE FLOWER VINEGAR FOR A CHIVE ...
From spinachtiger.com
Reviews 15Category Salad DressingCuisine AmericanEstimated Reading Time 3 mins
- Wash chive flowers thoroughly, rinsing in cold water twice and drying. Bugs can easily hide inside the flowers, so wash well.
- Place flowers in mason jar. Fill up with vinegar. Store in dark place up to three weeks. I used the vinegar within two days and it had enough flavor and color.
10 CHIVES RECIPES TO TRY – A COUPLE COOKS
From acouplecooks.com
Cuisine BrunchCategory BreakfastServings 1Total Time 5 mins
- In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and flowers (if using) into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
- Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.
CHIVE FLOWER JAPANESE TEMPURA RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 18Servings 4Cuisine JapaneseCategory Appetizers And Snacks
- First, prepare your chive flowers. These are Chinese chive flowers, which are white, rather than purple. But you can sub in regular Chive flowers. But if you have a chance, grow Chinese chives in your back yard. They grow like weeds! Heat your oil in a small, relatively deep pot to 375 degrees. (Another way to test oil temperature is to stick a bamboo chopstick into the oil. If bubbles start sizzling around the chopstick, the oil is ready).
- While you're waiting for that, whisk together the flour, cornstarch, and seltzer water in a medium bowl. Prep the dipping sauce by combining the soy sauce, water, sugar, and rice wine.
- Using a fork, coat the flowers in the batter. Gently tap the fork on the side of the bowl to get rid of the excess batter. Fry up to 5 flowers at a time. When they get just golden, transfer to a plate lined with a paper towel.
CHIVE BLOSSOM OIL AND VINEGAR - GROW FORAGE COOK …
From growforagecookferment.com
4.2/5 (5)Total Time 10 minsCategory CondimentCalories 56 per serving
- Rinse the chives blossoms and stems. Separate the blossoms from the stems. Chop the stems.
- Place lids onto the jars, then put them in a dark place to infused for about 2 weeks. When they're done, the vinegar will turn a lovely shade of pink and the oil will be very fragrant. Strain out the stems and blossoms, place them back into clean jars, screw on the lids and store in a dark place.
CHINESE CHIVE FLOWER FLATBREAD RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 8Servings 6Cuisine ChineseCategory Bread And Pizza
- Once the dough is done rising, preheat your oven to 500 degrees. Make sure your pizza stone or cookie sheet is in the oven!
- Punch down your dough like ya mean it and tear off a hunk. Roll it out to your preferred thickness--shape really doesn't matter here, square, circle, oval, rectangle, anything goes. And, again, flour the board liberally as you'll want the dough to slide easily off your board and onto your hot pan/stone.
- Spread the red onions evenly, then the scallions, then the chive flowers. You want big bunches of flower to really deliver that concentrated flavor. Top with a leetle more olive oil (you can use what's leftover from your scallion & flower bowls), a bit more cracked pepper, and just a touch of coarse salt. Bake for 10-13 minutes.
CHIVE BLOSSOM VINEGAR RECIPE - THE SPRUCE EATS
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4.3/5 (34)Total Time 5 minsCategory Condiment, IngredientCalories 3 per serving
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4.8/5 (22)Total Time 10 minsCategory Sauce, SaladCalories 191 per serving
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