April 21, 2011
Egg salad Total time: 10 minutes Servings: 4 to 6 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/4 cup mayonnaise 1 to 2 teaspoons curry powder 1 tablespoon lemon juice 5 large caperberries, stemmed and finely sliced 4 hard-boiled eggs Salt, pepper 1 tablespoon finely chopped chives In a large bowl, whisk together the mayonnaise, curry powder and lemon juice.
November 4, 2010
Miso soup with clams and chives Total time: 30 minutes, plus overnight soaking time for the clams Servings: 4 Note: You can make a second batch of dashi by combining the used bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 minutes. Strain and discard the bonito flakes and kombu seaweed. Use the dashi for miso soups, seasoning, etc. It will not be as flavorful as the first batch, but it is still good.
October 7, 2010
Gin- and chive-cured salmon Total time: 15 minutes, plus curing time Servings: 8 to 12 1/2 cup coarse sea salt 1/4 cup plus 2 tablespoons honey 2 tablespoons black peppercorns, toasted and cracked 1/2 cup finely chopped chives 1 (11/2 -pound) salmon fillet, skin on and pinbones removed 3 to 4 tablespoons gin 1. In a medium bowl, combine the salt, honey, peppercorns and chives. Set aside. 2. Brush the top of the salmon fillet generously with the gin. 3. Spread the cure mix over the top (flesh side)
January 6, 2010
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
April 30, 2008
Total time: 50 minutes Servings: 4 3 tablespoons butter 12 green onions, white part only, thinly sliced (a generous 1/2 cup) Coarse sea salt to taste 4 cups fresh or frozen green peas 5 cups chicken broth 3/4 cup crème fraîche 1 1/2 tablespoons each finely chopped tarragon, flat-leaf parsley and chervil 3 tablespoons chopped chives Freshly ground black pepper to taste 1. In a 2-quart heavy-bottom pot, melt...
July 31, 2005 |
It is July, when climate and custom tell the Lev-Ran family that the time has come to plant again. Planting now might seem folly -- the Israeli government plans to remove all Jewish settlers, including the Lev-Rans, from Gaza next month. But they are pressing ahead anyway, setting out fresh crops of coriander and chives that they may never harvest. For the family, which has farmed in the compact Gadid settlement since 1990, planting at this moment is an act born of defiance and faith.