Shuck and Chive
18 April 2008 by Jean Johnson
If you’ve got a clump of chives by your back door, you’ll know that it’s chive season. Perfect green spearlets of mild, oniony flavor. None of the yellow tips that appear later in the season when the plants grow thirsty.
Sour cream and chives on nice bakers, of course, and are what are mothers and aunts did way back when. For good reason, too. This dish is some serious yum.
But chives go beyond that. Indeed, one of the offerings they served at Elizabeth David’s memorial (the renowned British food writer who passed on in May 1992) was baby beets (they referred to them as ”beetroots”) and chives.
If you start snipping chives into tiny pieces–easy to do with your kitchen scissors–you’ll undoubtedly find yourself decorating all kinds of things with them. Eggs, fish, lentils, tofu, squashes. There’s nothing much, really, that won’t rise a cut above–fresh oysters included–when you do a little shucking and chiving.
Please also join me on Facebook, watch my YouTube videos, and follow me on Twitter.
< Go back