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Chive Omelet

4 eggs
1 tsp water
¼ tsp salt to taste
1/8 tsp white pepper
1 tsp chopped fresh parsley
1 tbsp sweet butter
3 young chive blossoms, broken into individual florets
2 tbsp grated Swiss cheese
garnish: whole chive blossoms

In a small bowl whisk together eggs, waer, salt, pepper and parsley. Melt butter in a 10-inch omelet pan over high heat till butter sizzles, but has not started to brown. Pour in egg mixture, shaking pan immediately. With the flat side of a fork, stir eggs and move and tilt pan in circular motion till eggs begin to set. Sprinkle chive florets and cheese down the center. Allow cheese to melt slightly, then fold omelet over and serve. Garnish with whole chive blossoms.

Chive Potato Salad

2 lbs small, thin-skinned boiling potatoes
1/3 cup white wine vinegar
¼ tsp salt
pinch of pepper
¼ tsp dry mustard
¼ tsp sugar
1 tbsp grated onion

Dressing Ingredients
1 cup prepared mayonnaise
1 clove garlic, crushed
3 tbsp chive blossom florets and chopped leaves
1 heaping tsp grated lemon rind
2 tsp lemon juice
1 tbsp each finely chopped parsley and green pepper
salt and pepper to taste

Boil or steam potatoes till tender when pierced. Let cool slightly then peel and slice. Heat vinegar with salt, pepper, mustard and sugar and sprinkle over potatoes. Mix in grated onions. Toss well and chill. Combine the dressing ingredients. Mix with potatoes. Add salt and pepper to taste. Garnish with whole chive blossoms and serve.

©1999 by Ernestina Parziale, CH