Archive | Chives

Roasted Beet Salad

Roasted Beet Salad by adapted from 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1 1/2 tsp. honey-style mustard 1/2 tsp. paprika 1/4 c. light olive oil 1/4 c. vegetable oil 1 1/2 tsp. poppy seed 1 c. fennel, cut into 1/2-inch dice 3 tbsp. chopped fresh chives Instructions Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 inch and trim roots. Wrap each beet in aluminum foil and bake until tender about 1 1/2 hours. Remove from oven and slip off skin. Cut into 1/2-inch cubes. Place in bowl. While beets are roasting, make dressing in the bowl of food processor. Combine vinegar, sugar, mustard, paprika and salt. Pulse a few times. With motor running, slowly drizzle in the olive and vegetable oils through the feed tube. Remove to a bowl and fold in poppy seeds. Toss beets with 1/3 cup of the poppy seed dressing. With a rubber spatula, lightly fold in the celery or fennel and 2 tablespoons of chopped chives. Add more dressing or save for another use. Sprinkle remaining chopped chives on top of salad. Powered by Recipage

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Carrot Soup with Sesame Seeds & Chives

Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots 1 cup chopped leeks or sweet onion ½ cup chopped celery or fennel 6 cups low-salt chicken broth ½ cup whipping cream ½ cup sour cream 1 t. oriental sesame oil 2 cups ½ inch bread cubes (from day-old crustless French bread) 1 ½ T. toasted sesame seeds 2 T. chopped fresh chives Instructions Melt 2 T. butter in heavy pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes. Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve. Serves 6. Powered by Recipage

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions