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 time…it 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!