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Roasted Garlic-Chive Butter

I love garlic.  I love chives.  I love butter.  So why not put them all together to make one heck of a tastegasm?  That’s exactly what I did when I opened my CSA box to find some of the most gorgeous chives I’ve ever seen.  Kath Vogelmann of Highcross Farm really knows what she’s doing when it comes to the herbs she has growing on the farm.

I roasted the garlic so it wouldn’t overpower the chives.  Chives are strong enough on their own, I didn’t want them fighting with the garlic for the front row so to speak.  If you don’t know how to roast garlic, I go through it here.

Supplies:

  • 1 stick of salted butter, room temperature
  • 1 head of garlic, roasted and chopped
  • 1 good handful of chives, chopped
  • Fresh cracked black pepper
  • A drizzle of olive oil

Put it all in a bowl and mix thoroughly.  That’s it!  Slather it on whatever you wish.  Tonight it was baked potatoes, tomorrow it will be grilled corn on the cob.  Mmm!

 

 

 
1 Comment

Posted by on June 29, 2011 in Uncategorized

 

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Cheddar & Chive Biscuits

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I loved getting chives in this week’s CSA box.  There is so much you can do with chives besides putting them on a baked potato.  I had some smokey-sharp cheddar in my refrigerator and decided to make biscuits.

These are phenomenal.  The chedder doesn’t take over the chives and vice versa.  They come out moist and flakey.

This one is a keeper.

Chedder and Chive Buscuits

  • 1 1/4 c all purpose flour
  • 3 tablespoons of shortening
  • 3 tablespoons of cold unsalted butter
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons of chives, chopped
  • 1 cup of shredded cheddar (I used smoked because I had it)
  • 1 1/4 c heavy cream

Preheat oven to 375 and put your rack in the center

In a medium sized bowl, mix the flour, salt, cayenne pepper, baking powder until mixed.

Cut in the shortening and butter until you have a nice crumble.

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Gently mix in the cheese and chives. 

Add the cream and mix with a fork until the batter comes together.  Do not over mix the batter.  You will get tough, non-flakey biscuits if you do.

You will have a pretty soft and wet batter.  Don’t worry, this is a good thing.

Pat out your dough to whatever thickness you would like (they don’t rise all that much, at least mine didn’t) and cut out with a biscuit cutter or cookie cutter.

Place on a parchment lined cookie sheet and bake for 15 minutes.

Enjoy!

 
8 Comments

Posted by on June 8, 2009 in biscuits, cheddar cheese, chives

 

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