to store garlic chives: keep these delicate green herb in the fridge in a bag and eat in a few days
GARLIC CHIVE PESTO
from Pestos! by Dorothy Rankin
1/2 cup chopped garlic chives
3 T walnuts
1 cup parsley
5-6 T olive oil
3 T grated parmesan Salt and Pepper
1 clove garlic
Put all ingredients except oil in food processor and blend. While machine is running add the oil and blend until desired consistency.
CHINESE CHICKEN NOODLE SOUP WITH
SPINACH AND GARLIC CHIVES
In Chinese culture, noodles symbolize longevity and are often
served at New
Year celebrations and traditionally left very long.
a 3 1/2- to 4-pound chicken
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 bunch bok choy, leaves washed, drained, and chopped coarse
1 bunch thinly sliced fresh garlic chives
With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
With flat side of cleaver or knife lightly smash ginger root and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, ginger root, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heat proof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
In cleaned kettle bring broth to a boil. Add noodles and boil,
stirring occasionally, 2 minutes. Stir in bok choy and simmer, stirring once
or twice, until spinach turns bright green and is just tender, about 3 minutes.
Stir in chives and salt and pepper to taste and simmer 1 minute.
5X ONION SALSA
Here's a perfect partner for turkey or veal burgers,
sausages and toasted French bread. Can use garlic chives here too.
3 tablespoons olive oil
2 leeks (white and pale green parts only), quartered
1 1/2 cups chopped red onion
1/2 cup chopped shallots
2 tablespoons minced garlic
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives or green onions
Heat olive oil in heavy large skillet over medium heat. Add
leeks, onion, shallots, garlic and thyme. Season with salt
and pepper. Saute until vegetables are crisp-tender, about
5 minutes. Transfer to bowl and cool.
Add mayonnaise and chives to onion mixture. Season salsa to
taste with salt and pepper.
Makes about 2 3/4 cups. Bon Appetit
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