wannaGROW: Chive Blossoms (and Butter and Vinegar)

I just had a good laugh... at myself. wannaGROW isn't as much about what I can grow as it is about what I can't kill. Rhubarb and chives. What a good starting point!

So, at a certain point, likely around mid-June here, your chives will begin to flower. Those pretty little chive blossoms, with their delicate purple petals, are as edible as the plants that spawned them. 

CHIVES TIPS

I've learned that you should harvest the chives by cutting them about two inches above the soil, using scissors, to encourage regrowth. So, unlike the rhubarb where you should absolutely NOT cut, here it is okay to cut. Harvest from the outside edges to the inside. No additional care is required to get from plant to blossoms... it's just part of the life cycle each year.

Now, you can sprinkle the chive blossoms into salads, use them as a beautiful edible garnish, or... you could try something different. Maybe mix some beautiful chive blossoms into creamy white chevre for unique addition to your cheese plate. Or... you could make chive blossom compound butter or a chive blossom infused vinegar!

CHIVE BLOSSOM BUTTER
If you're feeling ambitious, you could make a batch of fresh butter for this little culinary escapade.

Let butter soften and come to room temperature. Add the petals of the chive blossoms to the butter and combine.

CHIVE BLOSSOM VINEGAR
Ingredients:
2 cups chive blossoms
~4 cups white vinegar (you can always sub in other vinegars here... maybe a champagne vinegar?)

Give your chive blossoms a quick rinse to get rid of any debris or bugs. Put your blossoms in your glass jar, then top with vinegar. Let marinate and infuse for two weeks in a cool, dark place.

Strain vinegar through a fine mesh sieve to remove the blossoms, then decant into a jar or bottle. Now dress your homegrown greens with a beautiful olive oil and your homemade chive blossom vinegar!

Returning to Roots: Making Butter

Butter. Yep, butter. One of my favourite food groups. 

Well, maybe not a food group but it's right up there in my books. I don't really do the margarine thing. Just another personal preference but I love the creamy dreamy rich smoothness of butter. Salted or unsalted. For cooking or for baking. I love butter. Not to mention, it seems that everywhere I turned online, I would stumble across another blogger or site writing about how easy and satisfying it was to make your own butter. My curiousity was peaked and I too had to try. 

Does this also constitute a contribution towards my French food goal for 2012? The French also seem to love their butter. I think that counts then. hahah.

Here is a fast-forward of the process...

four spoonfuls at various stages of the "churning."
From top left/counter clockwise: Whipped cream,

beginning of separation, unrinsed butter, rinsed butter.

Brunch with Friends: Menu Two

Well, I think it is safe to say that Brunch with Friends is going to become a regular feature here on wannafoodie. I spend hours dreaming up these menus and thinking about how to build levels of flavours into such warm, comforting, start-your-day food. How will each component connect with the other once it is on the plate? How do I make each component stand out while complimenting the others? How do I elevate the more simple components into something truly memorable? It has really been an energizing and inspiring experience... and hopefully one that you will get on board with.

This time, we were hosting Doug's sister Kate, her husband Alan and their daughter Emma (for shame! I didn't nab a photo of the family... next time!). Oh, and I can't possibly forget Boo, their pup, who came for a play-date with Charlie, our eleven month old black Lab. It was such a nice excuse to catch-up with Kate and Alan but also to see the ever-changing Emma, who two short weeks ago was barely walking and now is charging around without a care in the world. (How fast they grow!) 

The flavours that I played with today are ones that warm me as the weather cools... cinnamon, nutmeg, cloves, pumpkin and citrus. They have been woven throughout all...

#yyc bbq and #yeg dnr

Though the last few weeks have been filled with food and I haven't found myself in my kitchen as much as I would like, I wouldn't change a moment of it. There have been many great meals with many great people. I think this post is as much a homage to those great people as it is about some wonderful meals.