Tag Archives: chives

Basil Chive Vinaigrette

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Nothing smells like fresh basil – definitely my favourite herb.  Summer is the only time of year I make this vinaigrette, when the basil is plentiful and salads grace every meal.

Basil Vinaigrette 1

  • 2 garlic cloves, minced
  • 1 1/2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/4 cup red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 1/2 oz (45 g) fresh basil leaves (about 2 cups leaves)
  • 1/4 cup chopped fresh chives
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • 1 cup really good quality extra virgin olive oil

Blend all ingredients, except for the olive oil.  Give it a good whiz, until all the herbs are bright flecks of green, then slowly drizzle in the olive oil until creamy and smooth.

Basil Vinaigrette 2

I really think this needs either an immersion blender or food processor to get the consistency.  If you don’t have either, chop herbs very fine and whisk it all up.

This will yield about 1 pint jar, and I’d suggest trying it in a variety of ways …

Basil Vinaigrette 3

salad dressing   ~   vegetable dip   ~   blend with cream cheese for a spreadable bread topping   ~   toss with zucchini ribbons   ~   brush over grilled chicken or seafood

 

Cold Peanut Noodle Salad

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Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Asian Noodle Stir Fry

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This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite.  I think the secret is the spicy vinegar for the finishing touch!

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¼ cup vegetable oil

½ red onion, julienned

1 sweet red pepper, julienned

2 cloves garlic, chopped

⅓ cup oyster sauce

⅓ cup water, mixed in with oyster sauce

2 tablespoons ginger, finely chopped

1 bunch green onion, chopped

Flavoured Vinegar

½ cup rice wine vinegar

2 teaspoons palm sugar (or natural sugar)

1-2 tablespoon chili oil

1 bunch chives, finely chopped

salt

 

Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …

Mix oyster sauce with water

Soften egg noodles according to package directions, but be careful not to overcook them.

Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper.  Stir fry until just softened.

Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles.  Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.

Serve with chives to garnish.  I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.

This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.

For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.

Sun Dried Tomato Brie

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brie two ways

Brie is a favorite appeitzer, whether served hot and oozing, or cold on a cheese platter.  This is one of our favorites – always a hit to take when you need a quick easy appetizer.

minced sun dried tomatoes

generous sprinkling of fresh herbs, minced  (parsley, oregano and basil work well)

finely chopped fresh chives

finely chopped fresh fresh garlic

salt and pepper

lemon

olive oil

Depending on the size of the brie wheel you have – mince up enough of the toppings to generously cover the cheese.  Sprinkle with salt and pepper, squeeze a bit of lemon over, and top with salt and pepper.

Heat in a 350 oven for about 20 minutes, just until the cheese starts to bulge against the rind.  Serve with fresh baguette, toast rounds or your favorite cracker. 

This also works really well on the grill if you have a good heat resistant container to both warm and serve in.