Day Recipe Food Community

June 8, 2009

Chive-Corn Muffins Recipe

Filed under: Recipes — Tags: , , , — Anna @ 6:15 am

Cayenne pepper in the batter gives these muffins a nice little kick.

Makes about 10 standard muffins or 30 mini-muffins.

INGREDIENTS

  • nonstick vegetable oil spray
  • 1cup all purpose flour
  • 1cup yellow cornmeal
  • 1tablespoon sugar
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1/2teaspoon baking soda
  • 1/2teaspoon cayenne pepper
  • 1/4cup chopped fresh chives
  • 1 1/2cups plain yogurt
  • 2large eggs
  • 3tablespoons unsalted butter, melted

DIRECTIONS Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.

Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

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May 21, 2009

Baby Lima Beans and Corn in Chive Cream Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 11:43 am

Active time: 15 min Start to finish: 30 min

Makes 6 to 8 side-dish servings.

INGREDIENTS

  • 4bacon slices, cut crosswise into 1/2-inch-wide pieces
  • 1medium onion, chopped
  • 1green bell pepper, cut into1/2-inch dice
  • 1(10-oz) package frozen baby lima beans
  • 1(10-oz) package frozen corn kernels
  • 1cup water
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • 1/2cup heavy cream
  • 2tablespoons chopped fresh chives
  • 1tablespoon chopped fresh parsley

DIRECTIONS Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.

Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.

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April 11, 2009

Cheddar-Chive Scones Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:22 am

Active time: 25 min Start to finish: 45 min

Makes 16 scones.

INGREDIENTS

  • 3cups all-purpose flour
  • 1tablespoon baking powder
  • 1tablespoon sugar
  • 2teaspoons salt
  • 1/2cup finely chopped fresh chives
  • 5oz extra-sharp cheddar, coarsely grated (1 1/2 cups)
  • 2cups heavy cream plus additional for brushingaccompaniments: sliced prosciutto and honeydew melon

    DIRECTIONS

    Preheat oven to 400°F.


    Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.


    Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.


    Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.

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    • March 10, 2009

    Cheddar and Chive Rounds Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 11:58 am

    Active time: 45 min Start to finish: 45 min

    Makes 16 finger sandwiches.

    INGREDIENTS

    • 6oz finely grated extra-sharp cheddar (1 1/2 cups)
    • 1/2cup mayonnaise
    • 6tablespoons finely chopped sweet onion
    • 32thin slices firm whitesandwich bread
    • 3/4stick (6 tablespoons) unsalted butter, softened
    • 2bunches fresh chives, very thinly sliced (3/4 cup)special equipment:a 2-inch round cookie cutter

    DIRECTIONS Stir together Cheddar, mayonnaise, onion, and salt and pepper to taste.

    Cut out a round from each bread slice with cookie cutter. Arrange8 bread rounds on a work surface and divide half of Cheddar mayonnaise among them, spreading evenly to edges. Top each with a plain round. Cover sandwiches with plastic wrap and make more in same manner.

    Spread a thin layer of butter around cut edges of rounds and roll in chives, pressing with your fingertips.

    Cooks’ note:
    •Sandwiches may be made 6 hours ahead and chilled, covered with dampened paper towels and plastic wrap.

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    January 28, 2009

    Zucchini Pancakes with Basil Chive Cream Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 3:32 am

    Active time: 25 min Start to finish: 45 min

    Makes 15 pancakes as hors d’oeuvre or side-dish servings.

    INGREDIENTS

    • for basil chive cream
    • 3/4cup sour cream
    • 2tablespoons water
    • 1/4cup chopped fresh basil
    • 2tablespoons chopped fresh chives
    • 1/2teaspoon salt, or to tastefor pancakes
    • 4cups coarsely grated zucchini(1 lb)
    • 1 1/4teaspoons salt
    • 1/4cup all-purpose flour
    • 1 1/2teaspoons sugar
    • 1/4teaspoon black pepper
    • 2large egg whites
    • 4tablespoons vegetable or canola oil

    DIRECTIONS Make basil chive cream:
    Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

    Make pancakes:
    Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

    Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

    Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

    Serve immediately, with basil chive cream.

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    December 22, 2008

    Chive Blini Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:06 pm

    Active time: 45 min Start to finish: 2 1/4 hr

    Makes 6 blini.

    INGREDIENTS

    • 1(1/4-oz) package active dry yeast (2 1/2 teaspoons)
    • 2 1/2cups warm whole milk (100–110°f)
    • 1teaspoon sugar
    • 2/3cup rice flour
    • 3large eggs, separated
    • 1/4cup sour cream
    • 3/4stick (6 tablespoons) unsalted butter, melted and cooled
    • 1 2/3cups all-purpose flour
    • 1teaspoon fine sea salt
    • 1/3cup chopped fresh chives

    DIRECTIONS Stir together yeast, 1/4 cup milk, and sugar in a large bowl until sugar is dissolved, then let stand until foamy, about 10 minutes. (If yeast doesn’t foam, discard and start over.) Add1 1/4 cups milk and rice flour, whisking until smooth. Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.

    Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.

    Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth. Stir in chives.

    Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter. Let stand 30 minutes.

    Put a buttered large baking sheet in oven and preheat oven to 200°F.

    Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking. Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes. Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more. Brush top with some melted butter, then transfer to buttered baking sheet. Cover loosely with foil andkeep warm in middle of oven. Make 5 more blini in same manner (you’ll have 2 extra), stacking them on baking sheet in 2 piles with sheets of foil between blini.

    Cooks’ note:
    • Blini can be made 1 day ahead and chilled, covered. Reheat, wrapped in 2 foil packages (3 blini per package), in a 350°F oven 30 minutes.

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    Goat-Cheese Scalloped Potatoes with Chive Blossoms Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 12:00 am

    Active time: 40 min Start to finish: 2 hr

    Serves 8.

    INGREDIENTS

  • 3lb yellow-fleshed boiling
    potatoes
  • 2shallots, chopped
  • 2tablespoons unsalted
    butter
  • 1cup whole milk
  • 1cup heavy cream
  • 8oz soft mild goat cheese
  • 1 1/2 to 2 teaspoons coarse salt
  • 1teaspoon freshly ground black peppergarnish: fresh chives (preferably flowering) snipped with scissors

    DIRECTIONS

    Preheat oven to 350°F.


    Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slicesin a large bowl of cold water while making sauce.


    Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.


    Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer.
    Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.


    Cooks’ notes:
    • You may cook potatoes simultaneously with the lamb in this menu.


    • Dish may be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.

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    • November 16, 2008

    Chive and Cucumber Vichyssoise Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:33 am

    This variation on the classic chilled leek and potato soup includes a cucumber-chive puree, which adds a refreshing and flavorful twist.

    Makes 4 servings.

    INGREDIENTS

    • 1tablespoon butter
    • 2leeks (white and pale green parts only), sliced (about 2 cups)
    • 2 1/4cups canned vegetable broth
    • 16-ounce russet potato, peeled, cut into 1-inch pieces
    • 1/2cup whipping cream
    • 18-ounce cucumber, peeled, seeded, cut into 1/2-inch pieces (1 1/3 cups)
    • 1cup chopped fresh chives2large radishes, cut into matchstick-size strips (optional)

    DIRECTIONS Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.

    Stir soup and ladle into bowls. Garnish with radishes, if desired.

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    October 29, 2008

    Sauteed Shrimp with Mustard-Chive Sauce Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 12:00 am

    A sophisticated party dish.

    Makes 4 servings.

    INGREDIENTS

  • 1/2cup whipping cream
  • 1/3cup bottled clam juice
  • 2tablespoons dijon mustard
  • 3tablespoons butter
  • 3large garlic cloves, chopped
  • 1 1/4pounds uncooked large shrimp, peeled, deveined
  • 1/4cup finely chopped fresh chives
    or green onion tops
  • cooked white rice

    DIRECTIONS

    Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.

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    • September 16, 2008

    Buckwheat Crepe Noodles with Chive Butter Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 2:41 am

    Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These “noodles,” made from savory crêpes, are a contemporary twist on this classic dish.

    Active time: 1 1/2 hr Start to finish: 2 hr

    Makes 8 servings.

    INGREDIENTS

    • for crêpes
    • 3cups whole milk
    • 4large eggs
    • 1cup buckwheat flour*
    • 1/2cup all-purpose flour
    • 1teaspoon salt
    • 1/4teaspoon black pepper
    • 1/3cup finely chopped fresh flat-leaf parsley
    • 5tablespoons unsalted butter, melted for chive butter
    • 1/2stick (1/4 cup) unsalted butter, softened
    • 1/3cup finely chopped fresh chives

    DIRECTIONS Make crêpes and cut into noodles:
    Blend milk, eggs, flours, salt, and pepper in a blender, scraping down sides occasionally, until smooth, then add parsley and 3 tablespoons butter and blend just until incorporated.

    Lightly brush a 10-inch nonstick skillet with some remaining butter and heat over moderate heat until hot. Fill a 1/4-cup measure three-fourths full of batter, then pour into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook just until underside is set and lightly browned, 10 to 15 seconds, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is just cooked through, about 15 seconds more. Transfer crêpe to a large sheet of wax paper. Make more crêpes in same manner, lightly brushing skillet with more butter as needed between batches and stacking crêpes in 2 piles.

    Transfer crêpe stacks to a cutting board and cut each stack into 1/2-inch-wide strips, then separate into noodles.

    Make chive butter and assemble dish:
    Put oven rack in upper third of oven and preheat oven to 350°F. Generously butter a baking pan.

    Mash together butter and chives with a fork in a small bowl, then add salt and pepper to taste.

    Spread noodles in baking pan and reheat in oven until hot, about 15 minutes.

    Melt chive butter (along with any remaining melted butter from crêpes) in a small saucepan, then drizzle over noodles. Gently transfer noodles to a warmed serving bowl (noodles are delicate).

    Cooks’ notes:
    • Crêpes can be made (but not cut into noodles) 2 days ahead and chilled, wrapped well in wax paper and then foil. Bring to room temperature before cutting.
    • Chive butter can be made 3 days ahead and chilled, covered.

    *Available at natural foods stores and some supermarkets.

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