Tag Archives: food blog

Chive Butter

22 Aug

Earlier this year Nick built me a planter so I could grow some herbs – it was going well until recently when my thyme, chives, parsley and oregano absolutely exploded.

I didn’t know what to do with all of my flavorful greens… I started drying some and putting them in mason jars, cooked with some, and threw some in olive oil (foreshadowing for another post coming soon!). While the thyme, parsley, and oregano dehydrated well, I knew that the chives wouldn’t do too hot just drying. I had to figure out what to do with my pounds and pounds of chives!


In the main office at work we have a large poster of Paula Deen. Every day for the last few months those blue eyes just pierced my soul… it was like she was trying to communicate with me. And then, finally, it happened. Paula quietly whispered “butter” in my ear, and I knew what I was going to do.

I started by pulling a stick of butter out of the fridge before bed one night, to let it soften (cue major debate on whether or not you’re supposed to refrigerate butter… I do, get over it). Early the next morning, I cut about a handful of chives from the garden, and diced them finely – it turned into between ⅓ cup and ½ cup when chopped.

In a bowl, I combined the butter, the chives, and I added about 1/2 tsp of sea salt. I mixed well with a spoon, put into a tupperware container, and then instantly started putting it on everything! Spreading on toast, caramelizing onions, and our next step is to throw it on steak.


Easy reading version:
1 stick butter, softened
~½ cup chopped chives
1/2 tsp sea salt

Combine! Put in a nice container and pop in the fridge.



Limoncello, step one

13 Jun

Life has been pretty crazy since we got back from Ireland. We have been traveling to New Hampshire, Maine, and Connecticut to visit friends and family; we have prepared (and successfully thrown) my college graduation party; and we have been preparing for a summer full of weddings. All in all, it’s been a pretty crazy and I haven’t had a ton of time to cook (or write about cooking).

Although – I have had something wonderful and delicious going on. I decided to make some boozy Limoncello. I set it up a few weeks ago as an experiment and it is going much better than anticipated. It’s a three step process, and it takes a couple months all in all. Long story short, you take a high proof alcohol (preferably grain, but literally whatever the highest proof you can), steep some lemon rind in there, take them out after a while, and then throw some sugar and water in there. Sounds simple, right? It is.

Here are links for:

Step Two

Step Three


First step:
What I used:
1 handle of grain alcohol (or the highest proof alcohol you can find)
25 lemons (yup… thats right.)
a sharp knife or veggie peeler
a large container that you can close up tight
recommended: citrus juicer


What I did:
Start by peeling the lemons, being sure to get only the rind with no pith (so just yellow, with no white parts). Throw it in a giant tupperware container (or whatever you’ll be using), and pour in all of your alcohol.


Cover and put in a cool, dark place. Shake it up every once in a while, about once a week or so. The booze should sit in the tupperware for about 6 or 7 weeks – you’ll know it’s ready when the lemon peels get crispy and snap when you bend them.


Optional: juice the lemons and save it for your next cooking adventure. We probably had a liter when all was said and done!