Chives add taste of delicacy to dish
Description: Have long, thin, deep green, pointed, hollow leaves with a mild herbal onion flavor. Considered the most delicate of the onion family.
Purchasing: Best in spring. Spoil quickly in hot or wet weather. Avoid chives with an off-smell or yellowed, slimy stalks. The thinner and brighter green the chive, the more delicate.
Storage: Mostly used fresh because they often lose flavor when dried. Also can be freeze-dried.
Uses: Typically chopped finely and served wish dishes such as asparagus, chicken, cucumber, eggs, fish, potatoes and seafood.
Source: “Field Guide to Herbs & Spices” by Aliza Green
Macaroni and blue cheese with chives
1 pound spiral tube-shaped pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives
Preheat oven to 350 degrees. Butter 13-by-9-by-2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.
Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.
Source: Bon Appetit magazine