CHIVES: Use a sharp knife or kitchen scissors to chop chives, as opposed to slicing them. You will be cutting across lengthy fibers, and the cleaner cut will keep them from becoming slimy.
Pasta doughs, bread doughs and quiches can take a lot of chives â Iâd say a big handful if youâre making fresh pasta for four people.
Blend them into panko crumbs to use as a coating for fish.
Fold them into ricotta cheese; stir them into risottos or cold soups such as vichyssoise.
Cover a bunch of finely chopped chives with just enough oil to coat, and cover them. Refrigerate for several weeks.
Make a salsa verde with finely chopped parsley, capers, green olives and/or cornichons. The pickled components provide acid but wonât discolor the chives, as vinegar would.
TIP When you pick the chives, you have to assess their moisture content in order to store them properly in the refrigerator. If they seem dry, wrap them in a damp paper towel. If they are wet, put them in dry paper toweling.
By Aliza Green, a Philadelphia chef and author of several cookbooks as well as âField Guide to Herbs and Spicesâ (Quirk, 2006). KAREN SCHIELY — MCT