ISSUE 127
May 14th, 2021
CHIVE TALKIN'

"Enjoy the little things, for one day you may look back and realize they were the big things."

━ Robert Brault

IN MINNEAPOLIS FOR A GRADUATION

You may know about my love for sumac, smoked paprika, Aleppo pepper, and oregano, but in addition to those spices, I absolutely adore an often overlooked but truly sublime seasoning: chives. Like other subtle ingredients (such as a pinch of lemon zest), they create magic. Chives offer a fresh, light, slightly sweet, oniony flavor, but they’re not as strong as green onions. (Think of them as the buttery version of onions.) Too often, chives are used merely as a garnish, but real cooks consider chives a wonderful ingredient in almost any savory dish.

CHIVES ARE SIMPLY MAGICAL

Let’s embrace chives! It’s so easy to grow your own, cut as needed, and sprinkle on your favorite dishes or add to sauces and dressings. Chives are a perennial, so they grow back each year. They are so hardy! I planted some years ago in a planter box, and they’ve survived many Chicago winters and grow prolifically all summer. I always have fresh chives in my garden. Cutting this lovely herb in my back yard and adding a freshly grown handful to my favorite dishes simply makes life better. (I don’t use them dried, because some flavor is lost in the processing.)

LOVELY CHIVES IN MY GARDEN

You might ask what I like to do with chives, but I think the real question is, what don’t I like with chives? I love to cut them into little ringlets as thinly as possible for a divine topping on eggs, especially omelets. They are wonderful in a lemon chive vinaigrette, and perfect as a garnish on savory dishes such as my Chicken Faux Pad Thai (a variation on the Faux Beef Pad Thai I've linked), BLT Salad with Bacon and Creamy Chive Horseradish Dressing, or Smoky Paprika Burger.

IDAHO SUNRISE IS THE PERFECT STUFFED BREAKFAST POTATO

Chives take most dishes to the next level. They are so mild that you’ll need to use more than you’d think if you’re substituting them for green onions in a recipe. They’re absolutely divine in a salad, and there’s no need to measure; toss in a handful to add that extra element that takes a dish over the top. You can sprinkle them into any salad dressing or add them to any of our Magic Elixirs™.

LUCY'S EGG SALAD IN A HYACINTH MARINATED ONION BOWL

Chives are lovely in the Egg Salad from my cookbook. Try them on my Stuffed Potato Skins (or atop a simple baked potato already made sublime with sour cream). Chives are equally lovely served with yellow and orange summer fruits, such as my Yellow and Orange Summer Salad.

YELLOW AND ORANGE SUMMER SALAD

Chives are also great on:

WHOLE30 SALMON BURGERS ON MOLLY PLATES

Chive butter is simply divine. Fold freshly chopped chives into softened butter for a lovely concoction that’s delicious on toast. Whether you’re seasoning a baked potato, tossing it with lovely cooked vegetables from the farmers market, or just enjoying it on a cracker, you will be thrilled with this heavenly condiment.

MY TUNA TREASURE

Chives are like a dear friend who not everybody realizes is absolutely magnificent and special. While not everyone realizes the true magnificence of chives, when you start using them in your everyday cooking, your favorite eaters will wonder why every dish you make suddenly has become more delicious.

FRIDAY FAVORITES EXCLUSIVE NICOISE SALAD

In last week’s issue, I shared a recipe for an updated Niçoise Salad. So for fun this week, I've decided to share a new recipe for a Classic Niçoise Salad with a brand-new top secret Magic Elixir™ that's totally exclusive to this issue: our Creamy Chive Citrus Dressing It's the perfect twist to a classic salad.

I LOVE USING MY PREP BOWLS WHEN I COOK

For the Creamy Chive Citrus Dressing:

1 large egg
3⁄4 cup light olive oil
3 tablespoons finely chopped chives
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
2 garlic cloves, pressed
1 anchovy
1 teaspoon hot sauce
1/2 teaspoon lemon zest
1⁄2 teaspoon kosher salt

CREAMY CHIVE CITRUS DRESSING

Make the dressing:
In a wide mouth mason jar, using a using an emersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

OUR LEGENDARY CRUM-BOWLS

Crum-Bowls are perfect for chives and Magic Elixirs™. I’m often asked, “When you're not doing stories, do you still put ingredients in little bowls?” Yes, absolutely. Crum-Bowls are magnificent for mise en place, and they infuse love into every step of making a dish, from the cutting board to the finished product. Click here to view these beauties in the shop!

GIVEAWAY TIME
Because we love Crum-Bowls so much and want to share a little of that love, we'll be giving away a Crum-Bowl to a lucky Crumble in a glaze of their choice. Let's go! 
CLICK HERE TO ENTER GIVEAWAY
DELECTABLE TANGY ORANGE CHICKEN IN MY JADE ROY BOWL

This week we're giving away Tessemae’s new product! To enter, head over to this post, like it, and let me know in the comments who you’re going to make this delicious dish for.

GET THE COOKBOOK

I LOVE everything about this book. It gives me the courage to get up and cook, and speaks to me every day. I can't tell you how much I love this book. 

Bahar Ghorbani, Home Cook
Marietta, GA
@84h42

ORDER THE COOKBOOK
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