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.

Much Ado 'Bout Picchu

Welcome to Much Ado 'Bout Picchu! A new reader participation segment to the rarely (if ever) updated Chive Talk, inspired by my friend Nick's sojourn to Machu Picchu a couple of years ago. Prior to Nick's trip, we settled in for a night of Brooklyn Pilsners with our friend David and Much Ado 'Bout Picchu was born. As a testament to Nick's penchant for travel, Much Ado 'Bout Picchu will highlight culinary delights experienced 'on the road.'

Please feel free to submit your tales of eating and drinking while traveling. Chives do not have to be an ingredient to be included in the blog, but it certainly wouldn't hurt. Food sustains us, food is political, food is inspiring and most of all, food is fun! Hop to it!

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

Naturally Nosey

Hello chive lovers! It's time for reader participation. I am starting a series of posts titled 'Naturally Nosey,' which will essentially be a rumor mill. Just kidding! Although if you know or want to start a rumor about a fellow chive lover or create an urban myth about chives, then this is your chance. 'Naturally Nosey' will be a place for you to share your chive stories with the world.

Email me at chivetalk@gmail.com with rumors, curiosities, or a good yarn regarding chives and I'll post it to the blog along with your name, telephone number and address (j/k!). This isn't a popularity contest, but the person who submits the best entry will get a special shout out and a crown. Oh, and this will by no means be a regularly scheduled post as I know the 10 of you who read this blog are very busy people.