All these chives
October 16, 2022 1:39 PM Subscribe
I've got a huge bundle of chives. What should I do with them?
Some kind of spread or chutney perhaps?
Some kind of spread or chutney perhaps?
You can chop and freeze chives.
posted by koahiatamadl at 2:05 PM on October 16, 2022 [9 favorites]
posted by koahiatamadl at 2:05 PM on October 16, 2022 [9 favorites]
I am in this exact same situation and I am planning to make some cong you ban mian -- scallion oil noodles -- but with chives instead.
posted by goingonit at 3:06 PM on October 16, 2022 [2 favorites]
posted by goingonit at 3:06 PM on October 16, 2022 [2 favorites]
Further on the “you can chop and freeze chives” point, you can chop up your chives, mix them into softened butter, and then freeze your compound butter (formed e.g. into cylinders in plastic wrap). Nice to have a pat of that on any roasted/sautéed meat, or mixed into a pan sauce.
posted by letourneau at 4:29 PM on October 16, 2022 [7 favorites]
posted by letourneau at 4:29 PM on October 16, 2022 [7 favorites]
Rather than mix herbs into softened butter, I like using the herbs when I make butter from scratch. I fill a mason jar half full of cream, add my chopped herbs, then stick it in the fridge overnight. Next morning I'll add salt, then shake shake shake until it turns into butter. The butter is super flavorful that way, and the buttermilk you pour off makes (I think) a refreshing little drink.
posted by phunniemee at 6:50 PM on October 16, 2022 [1 favorite]
posted by phunniemee at 6:50 PM on October 16, 2022 [1 favorite]
These were garlic chives rather than regular chives but I was still amazed at the quantity that went into this simple bibimbap. The flavor of regular chives would probably be somewhat different but might still work!
posted by sigmagalator at 7:35 PM on October 16, 2022
posted by sigmagalator at 7:35 PM on October 16, 2022
I'm going to have to try Mizu's dip, but even more simply, a lot of minced chives mixed with plain Greek yogurt makes a very nice sauce for salmon, hot or cold, in this recipe: https://food52.com/recipes/37487-sally-schneider-s-slow-roasted-salmon-or-other-fish.
posted by LadyOscar at 9:07 PM on October 16, 2022
posted by LadyOscar at 9:07 PM on October 16, 2022
Potato salad the way I grew up making it is
- boiled potatoes (unpeeled small ones are nice, halves or quartered to make them face hole sized, but cubed bigger ones are also just fine); boil, drain and let steam in their pan, uncovered for at least five minutes, to dry out and cool off
- chopped chives so that there are green flecks everywhere
- mayo enough to coat the potatoes without making them swim - add a bit, mix and see how it goes, then add more as required
- salt and pepper to taste.
It works warm, and also refrigerated for eating cold, and if you make a big batch you just refrigerate the leftovers. (It also works with diced raw onions at a push, but it's not as good.)
In my experience it will take as many chives as you're willing to throw at it, but I like chives. Good with cold meats and a green salad.
Chives are also a good addition to mashed potatoes, and also just thrown into to a green salad if you're having a lazy cooking day.
posted by How much is that froggie in the window at 9:56 PM on October 16, 2022 [1 favorite]
- boiled potatoes (unpeeled small ones are nice, halves or quartered to make them face hole sized, but cubed bigger ones are also just fine); boil, drain and let steam in their pan, uncovered for at least five minutes, to dry out and cool off
- chopped chives so that there are green flecks everywhere
- mayo enough to coat the potatoes without making them swim - add a bit, mix and see how it goes, then add more as required
- salt and pepper to taste.
It works warm, and also refrigerated for eating cold, and if you make a big batch you just refrigerate the leftovers. (It also works with diced raw onions at a push, but it's not as good.)
In my experience it will take as many chives as you're willing to throw at it, but I like chives. Good with cold meats and a green salad.
Chives are also a good addition to mashed potatoes, and also just thrown into to a green salad if you're having a lazy cooking day.
posted by How much is that froggie in the window at 9:56 PM on October 16, 2022 [1 favorite]
I once made a chive and almond pesto when I was I the same situation. Basically dump your chives into a food processor, add almonds and olive oil until the texture is where you want it to be, and then finish off with Parmesan, salt, and pepper. Maybe a bit of white wine vinegar if it needs it.
posted by Karmeliet at 12:05 AM on October 17, 2022
posted by Karmeliet at 12:05 AM on October 17, 2022
I like a potato salad like How much is that froggie in the window's but with a vinaigrette instead of mayo. I might even make one today, come to think of it.
posted by mumimor at 1:09 AM on October 17, 2022 [1 favorite]
posted by mumimor at 1:09 AM on October 17, 2022 [1 favorite]
Make chive oil and use it for salads & dressings. I had this served with homemade mayo & arancini recently and it was delicious.
posted by terretu at 1:11 AM on October 17, 2022 [1 favorite]
posted by terretu at 1:11 AM on October 17, 2022 [1 favorite]
If anyone’s going to make that dip I described, know that it’s better after it’s sat overnight in the fridge so the chive flavor has melded in, and that you adjust the consistency with more or less sour cream vs cream cheese (more spreadable with the cheese, more pourable with the cream) and that you can make it with any combination of herbs and spices (try cilantro and ginger!).
posted by Mizu at 11:23 AM on October 17, 2022
posted by Mizu at 11:23 AM on October 17, 2022
Chive pesto is the most delicious pesto of all! I make mine with cashews, but you do you.
posted by lioness at 1:21 PM on October 17, 2022
posted by lioness at 1:21 PM on October 17, 2022
Came to to say compound butter, so will just nth the above.
posted by gaspode at 2:15 PM on October 17, 2022
posted by gaspode at 2:15 PM on October 17, 2022
This thread is closed to new comments.
If that doesn’t work for you, one of my favorite dips is pretty much half cream cheese, half sour cream, as much minced chives as you can reasonably mix in and have it still hold together, garlic powder, a bit of vinegar based hot sauce (cholula), and salt to taste. Pile generously on roasted potatoes, dip chips in it, use as a sandwich condiment, fill an omelette, eat on crackers with charcuterie, fill celery with it, and more.
posted by Mizu at 1:48 PM on October 16, 2022 [10 favorites]