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Posts Tagged ‘chives’


It’s that time of year where everyone goes crazy over ramps. I tend to like them best in pastas and risottos or with eggs, but I decided to try them in this soup. It’s the perfect spring soup, which I like to leave a little chunky by using my immersion blender. If you can’t get ramps, leave them out or substitute some garlic or onion. Either way, enjoy a little bit of spring!

In other news, it’s my birthday and we’re going to Puglia next week! Get ready for some new Italy-inspired recipes!

Asparagus, Ramp and Leek Soup

1 bunch asparagus, cut into 1 inch pieces

6 ramps, chopped

3 leeks, washed well and chopped

2 cups chicken stock (I use homemade, but feel free to use your favorite or substitute vegetable stock for a vegetarian version)

1 cup white wine

1 teaspoon minced chives

salt and pepper to taste

squeeze of lemon and drizzle of olive oil (optional)

Combine the asparagus, leeks, and ramps in a pan with a couple tablespoons of olive oil or butter and season with salt and pepper. Saute until softened, about 2 minutes. Add the wine and stock and simmer on low for about 10 minutes. Off the heat, carefully blend with an immersion blender. Add the chives and serve. Add a squeeze of lemon and a drizzle of olive oil if you would like.

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This recipe was based on one I found by Jean-George Vongerichten from Food and Wine magazine. I’ve had a container of kaffir lime leaves in the fridge, and there’s only so much Thai curry I can make. Then I found this recipe where he slits the leaf and slides a scallop in the slit. I’m not sure if he had really large leaves or really small scallops, but I couldn’t even come close to making it work. No worries, a couple toothpicks through the leaves and all is well.

These are possibly the most tasty scallops I’ve made to date, but part of the accolades should go to the fish guy at the greenmarket because he has the sweetest scallops. The kaffir lime leaves give it a beautiful light citrus flavor, but you could probably substitute other leaves if you can’t find the kaffir. Just make sure not to overcook them! You can even eat them a little undercooked and they should be soft and succulent.

Kaffir Lime Scallops with Browned Butter

1/2 pound scallops

2 tablespoons butter

1 tablespoon olive oil

2-3 kaffir lime leaves per scallop

1 teaspoon aleppo pepper or cayenne pepper

1 teaspoon chives, minced

salt

Skewer the kaffir lime leaves around the sides of the scallops, making sure the flat sides are still exposed so you can get a nice brown on them. Sprinkle with the aleppo or cayenne and some salt to taste. Warm the butter and oil in a frying pan until the butter starts to brown (but be careful not to let it burn). Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Flip them gently once browned and add the chives to the butter. Cook for another minute and then they’re done! Remove leaves at the table before eating, they’re not really edible.

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A couple years ago I came across a recipe for savory bread pudding and tried it out. Ever since, it’s been my go-to dish for using up leftovers in the fridge. There are endless varieties that you can make, and it’s actually better if you make it the night before and let it sit. All you have to do is pop it in the oven and breakfast is ready. It can easily be made in large quantities for groups, and it’s always a big hit. You can use whole eggs, egg whites, or a mixture depending on what you have. I had a couple egg whites leftover from making ice cream so I threw those in. You can also use any hard cheese, I happened to have some leftover manchego from the grilled corn I made earlier this week. And you can always add bacon to take it over the top.

Mushroom and Spinach Bread Pudding

1 tablespoon extra virgin olive oil

2 eggs and 3 egg whites

2 cups crusty bread, cubed

1 cup mushrooms, sliced

1/2 onion, chopped

1 clove garlic, minced

1 tablespoon rosemary, minced

1/2 cup frozen spinach, drained by squeezing in towel or paper towel

1/4 cup Marsala

1 tablespoon marjoram or oregano, chopped

1 tablespoon chives, chopped

1.5 cups grated cheese (cheddar, manchego, and parmesan)

salt and pepper

Saute the onion and garlic in the olive oil until translucent, about 3 minutes. Add the mushrooms and rosemary and cook until softened.

Add the spinach and cook through a minute. Add the Marsala and continue to cook until the wine has cooked away.

Meanwhile, whisk the eggs and add salt and pepper. Add the bread and allow it to soak in. Once the mushrooms have cooled a little, add them to the mixture along with the rest of the herbs and a cup of the grated cheese.

Stir to combine and pour into a baking dish. Sprinkle the rest of the cheese on top.

Bake at 375 for 30 minutes or until the top gets browned and crusty.

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I don’t make spicy food that often, but I was craving some spicy grilled shrimp the other night. I had also picked up some fresh corn from the farmers market, but I didn’t want to do boring old corn on the cob. I usually do an Italian spin on corn salad or even a cheesy version, but I thought with the spicy shrimp, this Spanish/Mexican version would work well. It was really DELICIOUS.

Chili Rubbed Shrimp

1 pound cleaned shrimp

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon spanish pimenton (can be left out)

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne chili powder

1/2 teaspoon chipotle chili powder

2 tablespoons olive oil

Mix all the spices together and dredge the shrimp in them to coat. Add the olive oil and stir. Marinate for an hour. Put on a hot grill or grill pan and flip after 3 minutes or until they start to curl up. 1 minute on the other side and they are done.

The corn can be made ahead of time and mixed together at room temperature.

Grilled Corn with Manchego and Lime

3 ears of corn in the husk

1 cup manchego, grated

2 limes, zested and juiced

1 tablespoon honey

1 tablespoon butter

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes

1 tablespoon chives, chopped

Grill the corn for 15-20 minutes, or you can roast them at 425 degrees. Let the corn cool and then remove from the cobs. You can throw the cobs out or reserve them for another use.

Saute the corn in 2 tablespoons of olive oil and red pepper flakes. Add the butter and remove from the heat once it’s melted.

Add remaining olive oil, lime zest and juice, honey, and chives. Let cool and add manchego.

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