GARLIC CHIVES RECIPES

GARLIC CHIVE PESTO
from Pestos! by Dorothy Rankin

1/2 cup chopped garlic chives
3 T walnuts
1 cup parsley
5-6 T olive oil
3 T grated parmesan Salt and Pepper
1 clove garlic

Put all ingredients except oil in food processor and blend. While machine is running add the oil and blend until desired consistency.

CHINESE CHICKEN NOODLE SOUP WITH
SPINACH AND GARLIC CHIVES

In Chinese culture, noodles symbolize longevity and are often served at New
Year celebrations and traditionally left very long.

a 3 1/2- to 4-pound chicken
8 thin slices fresh ginger root
1 bunch scallions, cut crosswise into thirds
10 cups water
3/4 cup Chinese rice wine or medium-dry Sherry
2 ounces dried rice-stick noodles (rice vermicelli)
1 bunch bok choy, leaves washed, drained, and chopped coarse
1 bunch thinly sliced fresh garlic chives

With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.

With flat side of cleaver or knife lightly smash ginger root and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, ginger root, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heat proof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in bok choy and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.

Gourmet
February 1997

5X ONION SALSA
Here's a perfect partner for turkey or veal burgers,
sausages and toasted French bread.

3 tablespoons olive oil
2 leeks (white and pale green parts only), quartered
lengthwise, sliced
1 1/2 cups chopped red onion
1/2 cup chopped shallots
2 tablespoons minced garlic
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives or green onions

Heat olive oil in heavy large skillet over medium heat. Add
leeks, onion, shallots, garlic and thyme. Season with salt
and pepper. Saute until vegetables are crisp-tender, about
5 minutes. Transfer to bowl and cool.

Add mayonnaise and chives to onion mixture. Season salsa to
taste with salt and pepper.

Makes about 2 3/4 cups.

Bon Appetit

July 1993

BLACK BEANS WITH GARLIC, CUMIN, AND CILANTRO

a 16- to 19-ounce can black beans
2 garlic cloves
1 teaspoon ground cumin
2 tablespoons olive oil
1/3 cup tomato juice or water
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over
moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring,
until beans are heated through. Stir in cilantro.

Serves 2.

GREEN NOODLES WITH GARLIC

1/2 pound dried spinach linguine
2 or 3 garlic cloves
3 tablespoons olive oil
1/2 cup fresh cilantro sprigs
1/3 cup freshly grated Parmesan (about 1 ounce)

Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil. Cook garlic over moderately low heat, stirring, until
fragrant, 1 to 2 minutes. Chop cilantro sprigs.
Ladle out and reserve about 1/4 cup pasta cooking water. Drain linguine in a colander and add to garlic mixture. Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic,
about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1
tablespoon at a time). Add Parmesan and toss linguine until cheese begins to melt. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste.

Serves 2 as a main course.
Gourmet
February 1999