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Chives

Asiago Cheese and Chive Scones

By Denise Pare-Watson

Leftovers are often overlooked, but to me, they are a source of countless opportunities.  For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative.  The potatoes were so delicious I am surprised that we had any remaining!  There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie.  A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones.  The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.

Asiago Cheese and Chive Scones on a breadboard | urbnspice.com
Asiago Cheese and Chive Scones

In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings.  They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers.  The Asiago Cheese and Chive Scones are a variation of this simple recipe.  The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!

A tray of baked Asiago Cheese and Chive Scones | urbnspice.com
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Original content here is published under these license terms: X 
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Filed Under: Breakfast Items, Brunch Dishes, Cheese, My Recipes, Potatoes and Rice, Scones & Biscuits Tagged With: Asiago Cheese, Baking, Breakfast, Brunch, Chives, mashed potatoes, Potatoes, scones

How to Make Chive Oil

By Denise Pare-Watson

My herb garden is one of my favourite places to sit and relax and enjoy the long warm summer.  In the early spring, the chives, mint and other perennial herbs are popping out everywhere.  I have already snipped chive stems (known as scapes) several times to garnish Savoury Rhubarb Compote with Pork Medallions and Frilly Frittata.   I still have more than enough chives to make a bottle of Chive Oil.  I remember making this tasty green oil for Dinner Class in culinary school.   Everyone was intrigued with the result and the chive oil was circulated around the kitchen to drizzle onto white bean soup, and drizzled drop by drop onto grilled salmon, and also used in a vinaigrette for a baby greens salad.  In this post, I will show you How To Make Chive Oil.

Chives in the Spring | urbnspice.com

Chives in the Spring

Chive Oil is drizzled onto a plated salmon dish | urbnspice.com

Chive Oil is drizzled onto a plated salmon dish as garnish or drizzled on top of the salmon fillet or vegetables for a fresh springtime taste

How To Make Chive Oil:

CHEF TALK:  Making Chive Oil is an easy process and in this post, I used 2 methods.  Method One:  Blanch the chives for a few seconds, add the blanched chives to grapeseed oil; puree the chives/oil mixture, strain and bottle; or Method Two: Gently heat the chopped chives in a neutral oil such as grapeseed (or other neutral tasting vegetable oil), puree and strain the mixture through a fine mesh strain and bottle.  I prefer the blanching method because the chlorophyll pigments are retained and provide a very fresh appearance to the chive oil.  The heating method produces a slightly less vivid green colour.

Chives pureed and steeping | urbnspice.com

INGREDIENTS:

  • One large bunch of Chives, chopped)
  • 1/2 cup Grapeseed Oil

METHOD ONE – Blanch the Chives:

  1. Prepare an ice bath:  In a large bowl, half fill with water and ice cubes.  Place a medium-meshed sieve in the bowl.
  2. Fill a small saucepan with water, and bring to a boil.
  3. Just before blanching the chives, add 1 tablespoon of sea salt to the water.  CHEF TIP:  Salt helps to maintain the colour and flavour of the chives. 
  4. Add the chives to the boiling water and blanch for a few seconds to set the colour.
  5. Lift the chives out of the water with a slotted spoon, and immediately plunge into the ice water.
  6. Remove the chives from the ice bath and drain well on a dry towel.
  7. Pour the grapeseed oil into a blender (or an immersion blender).  Add the chives.  Blend to liquefy the ingredients.  Allow the mixture to rest and steep for 30 minutes.
  8. Strain the mixture through a fine-meshed strainer over a measuring cup.  CHEF TIP:  Allow the mixture to slowly strain into the measuring cup.  Pour the chive oil into a bottle for use.  
  9. Refrigerate the chive oil and use within one month.  To use, shake the oil and bring it to room temperature.

METHOD TWO: (Chives Simmered in Oil)

  1. In a small saucepan, place the 1/2 cup grapeseed oil and the chopped chives.
  2. Simmer slowly to allow the chives to release their colour into the oil.  The oil will start to bubble and sizzle.  This should only take about five minutes.  Cool slightly.
  3. Using an immersion blender or blender, liquefy the ingredients.  Allow the mixture to rest and steep for 30 minutes.
  4. Strain the mixture through a fine-meshed strainer over a measuring cup.  CHEF TIP:  Allow the mixture to slowly strain into the measuring cup.  Pour the chive oil into a bottle for storage and use.  
  5. Refrigerate the chive oil and use within one month.  To use, shake the oil and bring it to room temperature before using.

Here is your visual step-by-step procedure How to Make Chive Oil:

Chives in the Spring | urbnspice.com

Chives in the Spring

Chive bunch | urbnspice.com

A bunch of Chives ready to chop and blanch

Ice Bath: A medium meshed sieve makes it easy to drain the blanched chives | urbnspice.com

Prepare an Ice Bath: A medium-meshed sieve makes it easy to drain the blanched chives

Pureeing the chives and oil | urbnspice.com

Pureeing the chives and oil in a blender or with an immersion blender

Chives pureed and steeping | urbnspice.com

Chives pureed and steeping before straining

Chive Oil ready to bottle | urbnspice.com

Chive Oil is strained and ready to bottle

This is how to use your Chive Oil to make a fresh tasting vinaigrette:

CHIVE OIL VINAIGRETTE

INGREDIENTS:

  • 1/2 cup Chive Oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoons plus 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon finely chopped chives

METHOD:

  1. In a blender, combine all ingredients except fresh chives and blend until smooth. CHEF TIP:  I use an immersion blender and a 2 cup glass measuring cup to make this vinaigrette.
  2. Add the finely chopped chives.
  3. Use immediately or store in a glass jar for up to one week. Bring the vinaigrette to room temperature before using.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Blanching
  • Ice Bath
  • Straining
    __________

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If you try this recipe for How to Make Chive Oil, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, Garnishes, My Recipes Tagged With: Chives, Flavoured Oils, Fresh Herbs, Salad Dressings

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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