Growing up I had weird tastes for a kid. Of course there were a few normal kid-repellers that I didn’t like (such as Brussels sprouts and sauerkraut), but there were also a few that I did enjoy, namely, beets. (Beets are a funny thing…I’ve found that most babies love them, most kids hate them, and most adults will eat them. What a vicious cycle!) (more…)
Posts Tagged ‘Chives’
New potatoes are basically just baby potatoes that have been harvested early while they’re still small. The skin of new potatoes is much thinner than the skin of mature potatoes, so new potatoes are typically not peeled. I’ve seen baby red potatoes and baby gold potatoes, and either would be delicious in this recipe.
New Potatoes (or Baby Potatoes)
Chives give this potato salad a subtle onion-y flavor. I garnished the top of the salad with a few chive flower buds, which are actually edible. (I think it would be even prettier to let the chive buds blossom into pretty purple flowers (also edible) and use that as a garnish.)
(Yield: 6-8 servings)
1 1/2 lb new potatoes (also called baby red potatoes or baby spuds)
2 TB olive oil
2 tsp apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
3-4 TB fresh minced chives (or other fresh herbs, such as parsley or basil)
Salt and pepper to taste
Cut the potatoes into bite-sized pieces (depending on their size, some potatoes might need to be cut in half or quartered and some potatoes might not need to be cut at all). Put the potatoes in a medium pot and cover with cold water; heat over medium to medium high heat until the water boils, then turn the heat down to medium-low and cook the potatoes until just fork-tender (about 5-7 minutes). Drain the potatoes and let them cool slightly.
In a medium bowl, whisk together the oil, vinegar, mustard, honey, and a pinch of salt and pepper. Toss the potatoes with the vinaigrette and chives, then season to taste with salt and pepper. Can be served warm, room temperature, or chilled.
A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute.
Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) I immediately thought of pairing the chives with Kefalotiri cheese. And what could be an easier, more delicious meal than an omelet?
I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays. Thanks for hosting this event, Chaya!
(Yield: 1 serving)
2 tsp olive oil
1 to 2 large eggs
2 TB fresh minced chives, plus more for garnish if desired
1/2 to 1 oz Kefalotiri cheese, shredded
Salt and pepper
Whisk the eggs with a small pinch of salt and pepper and the chives. Add the oil to a 6-inch skillet over medium-high heat, and when the oil is hot, add the egg mixture. Rotate the pan so that the egg mixture coats the bottom. As the egg starts to set, use a spatula to gently push the uncooked egg to the edges. When the omelet is nearly set in the middle, sprinkle most of the cheese onto the omelet (reserving a little cheese to sprinkle on as garnish). Cook until the omelet is set and the cheese is starting to melt (about 30 seconds), then flip one half of the omelet over. Transfer to a plate and garnish with remaining cheese and more chives if desired.