GRILLED CHICKPEA POLENTA CAKES WITH CHIVE OIL AND LEMON
Provided by Bobby Flay
Categories side-dish
Time 2h4m
Yield about 8 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste.
- Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta.
- Preheat a grill to medium-high.
- Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives.
- Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste.
Nutrition Facts : Calories 373 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 607 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams
CREAMY CRAB RISOTTO WITH CHIVE OIL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
- Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
- Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.
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.
CHIVE OIL
Provided by Kim Severson
Categories Vegetarian Quick & Easy Vegan Chive
Yield Makes 1/2 cup
Number Of Ingredients 4
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 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.
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10 CHIVES RECIPES TO TRY – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category BreakfastCuisine BrunchTotal 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 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).
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