Naturally Nosey #5

This installment of Naturally Nosey comes to us from the great state of Minnesota. Meghan Lafferty, a chemistry librarian at the University of Minnesota, is quite the little home spun chef. Molecular gastronomy anyone? She was kind enough to submit this recipe from the Vegetarian Times...and it is vegan!!!

CHIVE AND WALNUT "CHEESE" BITES
Makes 28 bites - Vegan - 30 minutes or fewer

The VT staffers couldn't get enough of these bite-size appetizers—and
couldn't believe they were made with tofu cream cheese. (Fresh chives mask the soy flavor.)

1 1/2 cups walnuts, divided
16 oz. tofu cream cheese
1 cup fi nely chopped chives, (4 bunches), divided
1/2 small shallot, minced (1 Tbs.)
1/4 tsp. smoked paprika

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and bake
8 to 10 minutes, or until fragrant. Cool, and grind finely in food
processor.
2. Stir together cream cheese, 3 Tbs. chives, shallot, smoked
paprika, and 3 Tbs. walnuts until smooth. Season with salt and pepper.
Scoop mixture into 2 tsp.-size balls. Roll half in remaining chopped
chives and half in remaining walnuts. Serve immediately.

Naturally Nosey #4

My pal Elizabeth Zeeuw from Montreal passed on this beauty from "The Onion."

Desperate Chives Marketing Board Launches 'Big Bowl O' Chives In The Mornin' Campain

May 28, 2008Issue 44.22

NEW YORK—In response to flagging sales and plummeting prices, the American Chives Council launched a last-ditch advertising campaign Monday urging consumers to increase their daily chive intake by 12,000 percent. "There's nothing like a hearty, fragrant helping of chives to jump-start your day," celebrity spokeswoman Jessica Alba says in one of the new "Big Bowl o' Chives in the Mornin'" commercials, which feature the actress smiling broadly with chives stuck in her teeth. "But that doesn't mean eating a big bowl of chives is just for breakfast. The American Chives Council recommends three heaping servings a day. The bigger the better. Get some chives in ya!" Despite the push, analysts predict that the chive industry will continue to struggle, citing the ongoing repercussions of the ACC's ill-fated 2005 split with the American Sour Cream Association.

Naturally Nosey #3

Look what the classy Aimee Shiwal found while cleaning out her recipe book!


I like that they suggest that one not overlook chive flowers.

Naturally Nosey #2

My good friend, Los Angeles based artist, C. Michael Frey, submitted the following for our enjoyment. I think the fellow in this video proves once again that it doesn't pay to drink and chive!

Naturally Nosey #1

Welcome to the first installment of Naturally Nosey. My devilish friend, Tiki Chris, submitted this excellent recipe for Deviled Eggs. Chris, a native of Chickamauga, Georgia, is always on the hunt for new and interesting things to do with chives and I attribute this to his southern roots. Now living in London, Chris can often be found wandering the city streets exploring the world of English chives. His insatiable curiosity is what makes Chris Naturally Nosey!

One for the arCHIVE

Upon hearing that Yum Yum, a Chinese, Malaysian, and Thai “fusion” take away near King’s Cross offered a starter and main lunch combo for a mere £4.20, Londonist got the yen for some fried rice.

Our friend Tiki Chris wrote a very intriguing restaurant review for Londonist last month and he took this photo of their fried rice accented with a sprinkling of chives. Chris has certainly captured the razzle and the dazzle in the chive essence. Thank you Tiki Chris!!!

Photo by Tiki Chris © 2007