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.

To Your Health

We all know the culinary use of chives, but very seldom do we talk about the medicinal use of chives. Did you know that chives contain the following: Essential oils, vitamin A, vitamin C, thiamine, niacin, iron, calcium, magnesium, phosphorus, potassium, sulphur, allicin, alliin, and trace diosgenin? Neither did I!

This wonder herb has been know to treat bloating, chest pain, angina, heart disease, upper back pain, buttock pain (hmmmm), dyspnea (???), and finally coughing. The next time I'm keeping my girlfriend awake with my incessant coughing I'm heading to the herb garden...screw the medicine cabinet.

It doesn't stop there folks. Chives may also aid in the veterinary care of your livestock. For instance, did you know that if your cow is constipated, a mixture of chives and bran mash will gently cleanse its stomachs?! For real!

For more information about what chives can mean for your health, point your browser to Earth Notes.

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!

It's Only Natural

Tiki Chris is featuring a Halloween Skull Mask Project for his 31 Days of Halloween Madness. I submitted this piece. It's composed of chives, fennel, radishes, and corn.

Gordon Ramsey says 'You Can't Cook!!!'

Without chives, that is. Chef Gordon Ramsey demonstrates how to make the perfect batch of scrambled eggs. Pay close attention at the end when Chef Ramsey adds the chives. His words pretty much sum up the chive power punch:

"And we're gonna put a little touch of chives in there. And what that does...it just lifts the whole flavor of the scrambled egg, and just makes it a little more sexy. " "...I like putting chives in there."

So do I, Chef Ramsey. So do I.

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!

Someone Stole My Chives

A terrifying tale of chive thievery.

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.

Chicago and Chives

This evening, I am headed to the Windy City for a weekend of relaxation and culinary experimentation. In my pre-trip research, I discovered that Chicago and chives share much more than just 3 letters. Back in May, the Chicago Botanic Garden put the spotlight on chives with their recipe of the month...Chive Tartines with Smoked Salmon!

Fresh Spring Chives

A rather intense exploration of fresh spring chives.

These Are The Days Of Our Chives

Take Pride in Chives

"The first thing I ask new cooks to do is cut chives, to see if it’s something they take pride in," says Jason Knibb of Nine-Ten in La Jolla, California.

The above quote comes from an article in Food & Wine. It just goes to prove that when you take pride in your chives, you take pride in yourself.

New Beginnings

Wow! Time has totally gotten away from me and I've completely neglected Chive Talk as a result. Sorry! We are knee deep in summer and it's time for an update. Nick has moved on to unlock history's great mysteries at Lapham's Quarterly, which debuts fall 2007. Bye Nick, you'll always be in our hearts.

Not much new on my end, but I did have a summer chock full of chives. I will report back soon with tales of Germany, beer, lunch, dinner, and friends.

Do you know what goes great with chives?

Jodie Foster...in a tux...singing in French. C'est magnifique!

Monkey around with Chives!

Monkeys and herbs go together like peanut butter and chocolate. Chives are a particular favorite among most species of monkey and they (like any chive lover) enjoy picking their own herbs. The International Primate Protection League offers a variety of treats which you may purchase to be sent to primate sanctuaries worldwide. The Herb Seed Mat is a favorite of the folks here at Chive Talk. Why not make a monkey's day?

While you are at it, check out our friend Dave's new blog Hades Harmonix--it's where monkeys come to shine.

Happy Holidays!

From Our Table to Yours
The holiday season is a spectacular time to experiment with chives. Chives dress-up any event and make a lasting impression on family and friends alike. This year we are stuffing more than stockings! The Stuffed Chive Turkey will be stuffing faces at our holiday feast. Why not try a Stuffed Chive Turkey for your holiday dinner? All it takes is a turkey and a little imagination. Remember chives make a meal!

For the Chive Lover who has Everything
Well, almost everything. The great folks from greenfingers.com have the perfect gift for the chive lover in your life....The Chive Pot. You are certainly the master gardener when you have The Chive Pot in your shed. This fetching gift set has everything you need to grow your own chives! The set includes a ceramic pot, seeds, compost, and a set of instructions for the novice. Won't the folks at work be impressed when you introduce them to the world of home grown chives? The Chive Pot is only a click away...greenfingers.com.

Eyes on the Future
2007 is fast approaching and like any chive enthusiast, we have our sights set on the future--it's where we will spend the rest of our lives. We will be updating this blog on a more regular basis and there will be a spotlight on reader participation. That means you chive lover! See you in 2007!

Happy Holidays from Chive Talk!

From the Cupboard of Tiki Chris

Our good friend from across the pond, Tiki Chris, submitted this priceless gem. The chives are baked right in! Thank you Tiki Chris!

A True Halloween Treat!

Ingredients:
4 lbs. corned beef (3 lbs. trimmed)
1 tbsp. fresh horseradish, grated
1 tsp fresh chives, chopped
1 cup sour cream

Directions
Fresh death brisket comes from the deadly breast of the beef and is usually marinated by the cook and often barbequed. Corned death beef is made by soaking fresh deadly beef brisket in smoldering liquid with satanic spices and salt...a favorite for terrifying halloween meat parties when simmered with fresh cabbage.

If desired, soak corned death beef in cold water over the pitch black night to reduce salt. Cook corned death beef in slow, boiling water until the death brisket is tender enough to slide off a large pitchfork and is tenderly bloody when pierced. Blend horseradish and chives into sour cream. Sliced corned death beef and serve with putrid sour cream sauce and boiled potatoes.

Bbq Spareribs a la Chives

Ingredients: 4 lbs. pork spare ribs, cumin powder, cumin seed, mustard seed, chili powder, celery salt, garlic salt, brown sugar, liquid smoke, bundle of chives.
Sauce: 2 tbsp. brown sugar, 2 tbsp. soy sauce, 2 tbsp. vinegar, 1 cup catsup, 1 tbsp. worcestershire sauce, 1/2 tsp chili powder.

Place ribs in shallow baking pan. Brush ribs with liquid smoke. Generously sprinkle with herbs and spices. Cover with foil and bake at 325 degrees until almost done. Uncover and pour some of the sauce over the ribs, return to the oven and bake until done. Serve remaining sauce with ribs at the table and a heaping helping of chives.

A brief side note...I am a vegetarian so I cannot attest to how delicious this dish is. It looks really good in the picture though and that's enough for me.