Best Chive Oil Recipes

ROASTED CHILEAN SEA BASS WITH CHIVE OIL

Steps:

• Preheat the oven to 400 degrees. Place the chives in a food processor. Turn on the processor and add the olive oil through the feed tube in a thin steady stream. Season with salt and pepper. Stop to taste, then adjust, adding more oil, chives, salt or pepper as desired. Strain through a fine sieve into a bowl and reserve.
• Place the sea bass in a sauté pan or roasting pan just large enough to fit the fillets. Sprinkle with olive oil and season with salt and pepper. Place in the oven and roast until the fish is just barely cooked in the center. It will continue to cook once it is removed from the oven. (It should take about 9 minutes per inch of thickness.)
• Transfer the sea bass to serving plates and sprinkle with the chive oil.

YUKON GOLD POTATO SOUP WITH CHIVE OIL, BEET REDUCTION AND SWEET GARLIC CONFIT CROUTONS

Steps:

• Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
• In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
• While stock is cooking, make Garlic Confit for croutons:
• In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
• Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
• Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
• To make the garlic croutons:
• Preheat oven to 375 degrees F.
• Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
• Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives.
• Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
• In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature.
• Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle.

POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL

Steps:

• Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
• Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
• Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
• Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.

TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL

Steps:

• Preheat the oven to 375 degrees F.
• Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
• Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
• Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
• To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.

WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE

Steps:

• Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
• Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
• Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
• Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
• To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.

CREAMY CRAB RISOTTO WITH CHIVE OIL

Steps:

• Put a medium pot on a burner over medium heat. When the pot is hot, add the olive oil and shallots and simmer until the shallots are translucent. Pour the wine into the pot and allow simmer until the wine is almost completely evaporated. Add the butter and when melted, add the rice and stir until coated with the butter. Add 3 cups of the chicken broth and gently simmer. Slowly add the remaining chicken stock and cook until the rice is soft. Add the crabmeat and milk and cook for about 3 minutes.
• Add the Parmesan, Salt and pepper to taste, and mix well. Reduce the heat to the lowest setting and continue to mix occasionally, until it's time to serve. To make the chive oil, add the chives and olive oil to a blender, and mix on high for about 3 minutes. Pour the oil in a small bowl or squeeze bottle.
• Serve the warm risotto in medium-sized bowls and drizzle a small amount of chive oil on top for a garnish.

SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL

Steps:

• Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
• For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
• For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
• Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
• Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.

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.

SAFFRON RISOTTO CAKES WITH SHRIMP, CHILE OIL, AND CHIVE OIL

Steps:

• Combine 4 1/2 cups broth and saffron in medium saucepan; bring to boil. Remove from heat; cover to keep warm. Heat olive oil in another medium saucepan over medium heat. Add onion and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 1 minute. Add 1/2 cup saffron broth; stir until absorbed, about 4 minutes. Continue adding broth, 1/2 cup at a time, until rice is just tender, allowing each addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Season risotto with salt and pepper. Spray rimmed baking sheet with nonstick spray. Spread risotto on prepared sheet, forming irregular 13x9-inch rectangle. Cover with plastic wrap; refrigerate until cold and firm, about 2 hours. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 300. Place rice flour in medium bowl. Season with salt and pepper. Using 2-inch-diameter cookie cutter, cut out 24 rounds from risotto. Dredge risotto cakes in rice flour; place on clean baking sheet. Heat 4 tablespoons canola oil in large nonstick skillet over medium heat. Working in batches, add risotto cakes to skillet and cook until golden brown, about 2 minutes per side. Transfer risotto cakes to another baking sheet; place in oven to keep warm. Sprinkle shrimp with salt and pepper. Heat remaining 2 tablespoons canola oil in another large skillet over high heat. Add shrimp and saute until just opaque in center, about 2 minutes per side. Top each risotto cake with 1 shrimp. Drizzle shrimp with Red Chile Oil and Chive Oil and serve. MARKET TIP: White rice flour is available at natural foods stores and some supermarkets. Its fine texture produces a light, crispy coating on pan-fried foods.

CHIVE-INFUSED OIL

Steps:

• Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree with 1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining 1/4 cup oil; blend again.

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.

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.

BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL

Steps:

• For tarragon-chive oil:
• Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
• For branzino:
• Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
• Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
• What to drink:
• With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

GRILLED CHICKPEA POLENTA CAKES WITH CHIVE OIL AND LEMON

Steps:

• Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste.
• Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta.
• Preheat a grill to medium-high.
• Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives.
• Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste.

SMOKED SALMON AND TROUT WITH CHIVE OIL

Steps:

• Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
• Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
• Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;

SAFFRON RISOTTA CAKES WITH SHRIMP, CHILI OIL AND CHIVE OIL

Steps:

• combine 4 1/2 cups broth and saffron in medium saucepan;bring to boil. Remove from heat;cover to keep warm. Heat olive oil in another med saucepan over med heat. Add onion and sute until tender. Add rice;stir 1 min. Add wine;stir until absored. Ad 1/2 cup saffron broth;stir until absorbed. continue adding brotha cup at a time until rice is just tender, stirring frequently. Season. Spray rimmed baking sheet with nonstick spray. Spread risotto on sheet. cover with plastic;refrigerate until cold nad firm, about 2 hours. Preheat oven to 300. Place rice flour in med bowl. Season. Using 2" cookie cutter cut out 24 rounds from risotto, dredge in rice flour nad place on clean baking sheet. Heat 4 T canola oil over med heat. Add risotto cakes and cook until golden brown. Transfer to another sheet and place in oven to keep warm. Sprinkle shrimp with salt and pepper. Heat remaining 2 T oil in skillet over high ehat. Saute shrimp until opaque in center. Top risoltto cake with 1 shrimp. Drizzle with red chili oil and chive oil

POACHED EGGS W/ROASTED ASPARAGUS, ROSEMARY SALMON, AND CHIVE OIL

Steps:

• For chive oil- Blend olive oil, chives, lemon juice and lemon peel in blender or food processor until smooth. Season to taste with salt and pepper. (Chive oil can be made 3 hours ahead of time. Cover and chill. Return to room temperature before serving.)
• For poached eggs- Fill two large bowls with cold water and ice; set aside.
• Pour enough water into each of two large skillets to reach depth of 1-in. Bring water to a slow simmer over medium heat. Add 3 tbsp vinegar to each skillet.
• Carefully crack each egg into individual ramekins. Gently slide one egg at a time into simmering water, working in batches of three eggs for each skillet. Cook until whites are just set, about 3 minutes.
• Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. (Eggs can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.)
• For rosemary salmon- Preheat oven to 500 degrees. Arrange half of the rosemary sprigs in a single layer in the center of a 13x9x2-in. glass baking dish. Arrange sliced red onion on top of rosemary. Place salmon, skin side down, on top of onion. Sprinkle salmon with salt, pepper, and chopped garlic. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over all and sprinkle with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Roast salmon uncovered until just opaque in the center, about 20 minutes. (Roasted onion and lemon slices can be served on the side.)
• For asparagus- Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tbsp olive oil; turn asparagus to coat. Sprinkle with salt, pepper and garlic powder.
• If using a gas oven, about 14 minutes before salmon is done, place asparagus under the broiler for 6 minutes, turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates. (If using an electric oven, wait until salmon is done, preheat broiler, and broil as instructed.)
• Remove skin from salmon fillets and place on top of asparagus.
• If you made poached eggs ahead, pour enough water into each of two skillets to reacha depth of 1-in; bring to a simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs on top of asparagus and salmon. drizzle chive oil over and around each serving. Pass remaining chive oil separately.
• NOTE: This is great served as a brunch with champagne, orange juice and sliced sourdough toast.

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.

CAULIFLOWER SOUP WITH CHIVE OIL AND RYE CROSTINI

Steps:

• For chive oil and crostini:
• Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 tablespoon olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For soup:
• Preheat oven to 350°F. Place whole cauliflower head in a large baking dish, rub with 4 tablespoons butter, and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining 6 tablespoons butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

CHIVE OIL

Steps:

• Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
• Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
• Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
• DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.