Chive Oil Food
CHIVE OIL
Provided by Alison Roman
Categories Sauce Edible Gift Chive Bon Appétit
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
- Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
- Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
- DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.
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.
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-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 -FLOWER OIL
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
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
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2.1/5 (32)Estimated Reading Time 1 minServings 1.25
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- Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
- Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
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- 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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