Recipes at Sound Food

The chives of spring

Chives are bravely shooting their emerald stems into the chilly sunlight to reassure us that, no matter how cold it is, Spring is here. Once you've nibbled enough of them straight from the garden to satisfy your wintertime craving for something green and new, snip a handful or two to bring spring to the table. An ideal beginning to an April morning is Soft Scrambled Eggs with Fresh Ricotta and Chives.

Good ricotta is not easy to find, and it's very expensive considering that the main ingredient is just whole milk, There was a great recipe in today's Pacific Magazine in the Seattle Times for making fresh ricotta  that I'm eager to try. You could then make a simple chive butter to sprinkle over the ricotta gnudi that the recipe goes on to make. Or slow roast fresh halibut brushed with olive oil and salt at 225F for about 20 minutes, and snip some chives over it to finish.

Try tossing freshly snipped chives with some of Mon Elisa's fresh pasta with this recipe for Tagliatelle with Chive Oil. Or marry them with goat cheese and smoked salmon on these Chive Tartines. Bakers can whip out some Buttermilk Biscuits with Goat Cheese and Chives. And there's a lovely salad that tops Bibb lettuce with shrimp and asparagus, then dresses it with a wonderful Chive Aioli.

One of the simplest and loveliest of chive treats is made by just stirring snipped chives into some good organic cottage cheese.  I dare you to not eat the whole container . . .


 

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