Chive Sauce, Because I Can't Think About Health Care All The Time

The other night I made a chive sauce from a recipe off the internet (I regret that I did not keep track of the source) that was just beautiful.

One cup minced chives. Saute in some olive oil. I sauteed them until they were starting to get just on the verge of crispy, almost like frizzled leeks, but not that far gone. Just nicely sauteed. Add one quarter cup chicken broth. Then the recipe called for 1.5 cups cream but I only used one cup. I just couldn't imagine pouring in 1.5 cups of cream...anyway, I added it slowly, a little at time, with much stirring, over a lowish heat. Then stirred and stirred for some just looked like a mess of chives, oil, and cream...then suddenly, whooosh! it just frothed into a sauce! The moment when it became sauce was just lovely. Mr. Z was watching over my shoulder and as I cooed with pleasure over my achievement he called me Julia. Heh. Not really, but it was indeed a lovely sauce, and we had it over boiled new potatoes from the farmer's market and I am telling you it was so delicious and delicately flavored, you just didn't give a crap about all the calories you were shoveling into your mouth.

For the non-veggies among you, I can report that the sauce was also amazing over very lightly seasoned grilled chicken breast. That and a salad of chopped cucumber, heirloom tomato (pineapple tomato), and minced sweet onion with cherry balsamic dressing made dinner. Followed by tons of fresh fruit for dessert - peach, nectarine, pear.

I love, love, love summer and the farmer's market!

More like this

Here are the rest of the recipes for dishes that I'm making for Thanksgiving this year (with the exception of pumpkin pie -- I'm still shopping for a pumpkin pie recipe). I'll mention here (and should have mentioned in the previous post that all the measurements here are U.S. quantities (cups,…
Today's recipe is something I made this week for the first time, and trying it was like a revelation. It's simple to make, it's got an absolutely spectacularly wonderful flavor - light and fresh - and it's incredibly versatile. It's damned near perfect. It's scallion ginger sauce, and once you try…
Lately, friday's have just been too busy for me to get around to posting a recipe. So I decided to switch my recipe posts to saturday. I'll try to be reliable about posting a recipe every saturday. I tried making homemade salsa for the first time about about two months ago. Once I'd made a batch…
I forgot to take a picture of this dish - so Physioprof, shut up :-) I don't even pretend that this is an authentic mexican mole. It's something that I whipped together because I felt like a mole, and I worked from very vague memories of a mole recipe I read years ago, and ad-libbed this. So it's… cook?? I'm konfusded..

Yes, I do cook. With hairy legs and all. I cook for therapeutic reasons and for love and to push back against the food conglomerates that would have us all eating corn syrup 24/7 and to support the local independent farmers. And I cook because I love food and I love to eat.

It's a feminist fightback against the celebrity-chef culture which promotes the myth that only men can cook :-)

MMM. I will have to try that. I love to cook, too.

And I adore you for using the phrase "frizzled leeks". "Frizzled" is a culinary term that is not used nearly often enough!

I am amused at the notion that hairy-legged feminazis don't cook. How are we supposed to eat? Can't afford to eat out every meal, you know. For me, cooking is therapeutic - like gardening - and also a healthy thing, as the food I prepare at home from fresh ingredients is less likely to induce a migraine than some over-processed food-like substance. I can't always cook, because I don't always feel well enough to do so, but I like doing it. Mr. Z does ALL the cleanup and that makes cooking a lot more fun.

That sounds so yummy! I don't make cream sauces because my husband is lactose intolerant, but maybe I'll give it a whirl some time when I'm just cooking for me.

However, this is clear proof that you aren't a true hairy-legged feminazi. I have on good authority that HLF's eat nothing but tofu, wheat bran, and the occasional baby.

Not to be a jerk, but wouldn't the chicken broth already be a deal-breaker for vegetarians? (...ducks...)

By Carnivore (not verified) on 27 Aug 2009 #permalink

D'oh!!! Shows you how non-veggie my perspective is, even though I have been trying to switch to a more veggie-centric diet. I suppose you could substitute veggie broth for the chicken broth, no????

Heh. Don't ask me, I avoid cooking as much as possible.
BTW, I just found your blog a few days ago & have fallen in love with it. Thanks for being you.

By Carnivore (act… (not verified) on 28 Aug 2009 #permalink