CHIVE CAKES
The Chinese were in Vietnam for a long time and this is actually a dim sum dish. It's awfully good, so we put it on the menu at my restaurant. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories main-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For the filling: In a large bowl, combine fresh shrimp, salt, fish sauce, tapioca starch. Set aside. Stir-fry the chives in half of the oil and half of the lard with garlic and water chestnuts until the chives are soft. Place chives on the center of a large piece of cheesecloth, wrap up the cloth, and squeeze the mixture until there is no liquid. Set aside.
- In a small bowl soak the dried shrimp in warm water to cover for about 20 minutes. Drain, discard the liquid, and coarsely chop the shrimp. In a skillet or sauté pan over medium-high heat, warm the canola oil and remaining lard until shimmering. Add the dried shrimp and stir until the shrimp turns brown. Remove and set aside. In the same skillet add the fresh shrimp, pepper and green onions and saute until cooked through, 2-3 minutes. Remove from heat and combine shrimp-both fresh and dried-and chives.
- For the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the starches, bread flour, sugar, salt, and oil. Mix on high speed, slowly adding the hot water until a sticky dough forms, about 5 minutes. Turn the dough out onto your work surface and divide into 10 pieces. Using a small rolling pin, roll out the ball into circles about 1/8 inch thick and 4-5 inches in diameter. Holding the dough in your palm, add about 2-3 tablespoons of the filling in the middle of each circle and pinch the ends together. Lightly pat down to flatten the cake. Repeat with the remaining dough and filling.
- Set up a steamer and steam the chive cakes until the dough is translucent, about 7-10 minutes.
- Remove the dumplings from the steamer and set aside to cool. Just before serving, coat the bottom of the skillet with oil and pan fry the chive cakes until browned on both sides.
- Serve with both hot Sriracha and soy sauce for dipping.
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
CHIVE RISOTTO CAKES
Steps:
- Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
- Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
- When ready to cook, preheat the oven to 250 degrees F.
- Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.
CHIVE CRAB CAKES
Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.
CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )
Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH
Provided by ChefDLH
Categories Rice
Time 6m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
- Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
- When ready to cook, preheat the oven to 250 degrees.
- Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
- Form balls of the rice mixture using a standard (2 1/4 -inch) ice cream scoop or a large spoon.
- Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat.
- Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
- Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
- Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
- Serve hot.
Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4
More about "chive cakes recipes"
MAKE THIS: CHARLES PHAN’S FAMOUS CHIVE CAKES RECIPE
From foodrepublic.com
Servings 10Published Mar 30, 2015Estimated Reading Time 4 mins
- Stir-fry the chives with garlic and salt: In a medium sauté pan, heat 1 tablespoon of oil over medium-high heat. Add garlic and stir until it turns light brown in color, then add in chives and salt and stir until the chives are soft.
- In a skillet or sauté pan over medium-high heat, warm the remaining 1 tablespoon of oil until shimmering. Add the chopped dried shrimp and stir until the shrimp starts to turn brown.
- In a large bowl, combine the sesame oil, fresh shrimp, lard, tapioca starch, and the remaining white pepper, sugar, and fish sauce, and mix well. Add the chives and dried shrimp mixture.
- To make the dough, combine wheat starch, tapioca starch, and potato starch with the sugar, salt and oil in the bowl of a stand mixer fitted with a paddle attachment.
- Dust a flat work surface with flour, then turn out the dough onto your work surface. Shape the dough into small balls about 1 inch in diameter. There should be enough dough to make about 30 of these.
- Set up a steamer and steam the chive cakes until the dough is translucent, about 5 to 7 minutes. Set cakes aside to cool.
- Just before serving, coat the bottom of a skillet with oil and pan-fry the chive cakes until browned on both sides. Serve with both Sriracha and soy sauce for dipping.
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- Korean Chive Pancakes (Buchujeon 부추전) The thought of chive pancakes throws some people off. So think of these like crispy fritters instead. Crispy fritters full of onions, chives, and chiles… Yummy!
- Creamy Sour Cream Chive Potato Salad. Do you prefer potato salad with big chunks of potatoes and tangy sauce? If so, this is the recipe for you. It’s a whole new take on cool, creamy summer potato salad.
- Chive and Parsley Pesto. Forget the basil! This chive and parsley pesto is just as fragrant and flavorful, with no basil in sight! It’s fresh, herby, and takes just 10 minutes to make.
- Chive Butter. Chive butter is the Elvis Presley of butter. Its gorgeous appearance, smooth texture, and delicious taste make it the King. Whip some up the next time regular butter just isn’t doing the trick.
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