Garlic Chives
Do you have meals that linger in your mind months or years after you ate them? I can count just a small number of such meals, and experienced most of them at out-of-state restaurants (perhaps the long distances have added to my fond memories?).
One dish I savored at the time and still think about at least 10 years later is Scrambled Eggs with Garlic Chives and Shrimp. I had ordered it at a nondescript Chinese restaurant in a college town. What the restaurant lacked in decor and ambiance it made up for with its simple yet delicious food.
The eggs were softly scrambled with chives tasting strongly of garlic and a little of onion, as well as plump and juicy shrimp.
While scrambled eggs accompany garlic chives well, they can also be used in omelets, pancakes, stir-fries, noodle dishes, and soups.
(The flower buds are edible.)
Use the non-flowering kind to make home made dumplings. YUM!
Thank you for this site. i just came here from Pioneer Woman after her post about you. I was singing the praises of Pocky last year. http://justmeandthebirds.blogspot.com/2008/04/slight-addiction.html
Slammie: I’m afraid making dumplings is too advanced for me. I do love ordering the ones made with the non-flowering chives as a dinner appetizer and at dim sum.
Cher: Thank you for visiting (I found out about PW’s post about me from your comment :-)). I love Pocky, too, and can’t believe I’ve written only one post about it so far.
Oh this is really tasty! And all the combos mentioned too. Scrambled eggs with shrimp. So savory. It’s really good in dumplings, as slammie mentioned. I LOVE fried dumplings. It’s dangerous to come to food sites when hungry, haha.
Lian: Yes, I love chive dumplings (steamed or fried)! I try not to visit food sites at night, but since they’re my favorite kind to read/look at, it cannot be helped.
I don’t know exactly how it works in the US, but I know that ’round my part of the world, there are two kinds of chives: one, the more common of the two, is more rounded than the kind you’re showing here, and smaller. The taste resembles onion more than garlic, and it’s heaven. The kind you posted is the “”original”" (double quotations intended) but less common, and tastes more like garlic.
I’m still trying to figure out which one I like better. For some reason, I think I like the first kind better - although I prefer garlic to onion almost every day of the week
Just sharing a thought here; the photos are so beautiful they sent me daydreaming about chives
(also got here through Ree’s site)
Kenny: I also think I like the first one better (it’s almost always available where I’m at; the second one only sometimes) because I find its taste and texture more delicate. I love the first one scrambled with eggs (just like the second kind) and in dim sum dumplings. Thank you for visiting!
It really is more delicate. I never thought of it in those terms, but it’s true. I like the first kind cooked as little as possible; I like the crunchiness, so I do my best not to (over)cook it.
I have a few un-cooked uses for chives, if you’re interested
I ain’t going anywhere! still looking around
Kenny: I guess the only way I’ve had the first kind of chives is thoroughly cooked. Sure, I’d love to know of un-cooked uses for chives—although I don’t consider myself much of a cook, I do like reading recipes and learning cooking tips.
You’re American. I’m not surprised.
Chives are best uncooked. When using them in hot dishes, it’s best to add the last - they don’t survive the heat very well. Sometimes it is even best to sprinkle them on top of the served dish - like Parmesan cheese.
Anyway - “recipes” for the none-cooking person: chop up chives. Add them to cream cheese. Put on bread. Mumble with happiness. You can also add a tiny bit of fresh hot red peppers - Om nom. When I get bored of “natural” cream cheese (I don’t like the added flavors kind) I do just that. Or with pasta and such - cold dishes, or just minimal dishes. Add them at the end. Let them stay crispy and fresh. It’s what they’re made for.
First time I ever share this recipe, which I accidentally made up one day, and been repeating ever since(even yesterday!): some cold cut meat (don’t know how they’re called in the US; I’m thinking cervelat). Fresh red pepper. Some olive oil. Let the sausage “sweat” in a pan or wok. when it the fat starts to come out, add the peppers. don’t over cook them. cook pasta. when ready, add some olive oil and some salt to the peppers and sausage, and dunk in the pasta. mix well; when served, sprinkle fresh chives. Lots of fresh chives. it’s good cold, and hot, and whatnot. If you’re feeling luxurious, add some half-hard cheese like Kashkaval. Heaven.
Kenny: Your comment reminds me that I have had raw chives before, as a baked potato topping. So I guess I am American!
Your Kenny Original sounds delicious—thanks for sharing the recipe—and like something even I could cook. I have made similar pasta dishes before, by first cooking some sausage, tossing in a vegetable or two, adding sauce, and then cooked pasta. I’ll have to substitute the usual grated cheese for chopped chives next time.
I really hope you’ll try to make it and that you’ll enjoy it. I like sharing recipes - but I doubt that you speak the language my relevant site is written in.
Man, this just won’t leave me be. Fresh chives is SO much better than cooked chives!
Kenny: In case you haven’t noticed, I’m all for food obsessions! I’m already thinking about what kind of sausage and vegetables to get. I know that I have some international visitors, so please feel free to leave a link to your site if you want.
I recommend cervelat and sweet red peppers - the combination of sweet and salty is awesome (I have a lot to say about THAT specific concept, but I’m kind of in a hurry right now).
This is the relevant site. It’s kinda dead (not up-to-date) since I have no time and camera; but I suppose you can enjoy the pictures, if you may.
I’m definitely an international visitor! (who will now take her lazy ass to work. In a kitchen.)