Chive Infused Oil Recipes

CHIVE -FLOWER OIL

Steps:

• Add flowers to oil in a jar with tight fitting lid, let sit for a week.
• After a week, oil will turn lilac and take on fragrance of chive flowers.
• Use the oil on salads or in cooking- refrigerate when not in use.
• The flowers have a milder taste than the leaves and add a decorative touch to salads, oils and other side dishes.

CHIVE OIL

Steps:

• Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put chives in a blender. With machine running, add oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheese-cloth-lined sieve; discard solids.

CHIVE OIL

Steps:

• Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
• Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month; bring to room temperature before using.

QUINOA, CORN, AND TOMATO SALAD WITH CHIVE-INFUSED OIL

Steps:

• Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
• While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
• After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.