6 hours ago
Friday, May 30, 2014
My new favorite bouquet of flowers is a bunch of purply chive blossoms!
I love them and have them on my counter all month. They smell a little bit like onions, but who cares.
This season, I promised myself I would use the flowers just as much as the delicate green chives in recipes.
They are edible and so pretty as a garnish.
I used them in my pea leek soup, a spring couscous salad, and a chive blossom vinegar, which smells heavenly (I'm not sure what I will use the vinegar for).
I loved Lori Lynn's Precious Potato Bites, so I followed her lead.
It's a take on the baked potato w/ sour cream and chives.....only in a mini version, and way better.
Here, I roasted little spring new potatoes w/ olive oil and kosher salt (375F for 35 minutes).
Smashed them just a little w/ a fork.
A drizzle of good truffle oil from Italy, and a dollop of creme fraiche.
Garnish with chive blossoms, some sea salt & a grind of black pepper.
Plop in mouth.