Chive Flower Oil Food

PAN-FRIED CHIVE FLOWERS

Pan-Fried Chive Flowers image

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

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 ½ cups fresh chive flowers, rinsed and well-drained
1 clove garlic, minced
salt
black pepper

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 OIL

Chive Oil image

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

Ingredients

2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil

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

Chive -flower Oil image

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

Ingredients

1 1/2 ounces chive blossoms
1 quart vegetable oil

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

CHIVE-INFUSED OIL

Chive-Infused Oil image

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

Ingredients

1 1/2 ounces (2 bunches) chives, minced
1/2 cup olive oil

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.

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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.
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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.
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