Harmony Valley Farm: shallots

Can you believe we’re in the final month of the year and the 2023 CSA delivery season?! Our valley is blanketed in white, and this week was a reality check with single-digit temperatures! We’ve pulled out our insulated pants, snow boots and lots of layers of clothing as we work in the chilly outdoors. In the kitchen, I finally feel like I’m ready for soup to be a mainstay on the menu each week and it’s time to start doing more long, slow braises. These final two CSA boxes of the delivery season will hold a lot of vegetables, some of which you’ll use over the next two weeks, but I’m guessing many households may have extra vegetables to carry over into the new year. No worries—everything in these final boxes has storage potential. So, as you unpack your box this week, take a little extra time to make sure you store each vegetable appropriately and check in on them periodically. If you notice something starting to sprout or a bad spot starting to form, it’s time to use that item. If you have some root vegetables that get a little dehydrated, don’t throw them out! Use them in a soup, stew or a pot of meat or vegetable broth. They’re still usable and they’ll rehydrate in the liquid.

Ok, let’s dive into cooking! This week’s featured vegetable is Shallots. Shallots often provide a nice, subtle, sophisticated background flavor; however, I chose two featured recipes this week that use shallots in a more forward manner. Check out this recipe for Whipped Rutabaga with Crispy Shallots (See Below). This would be a great side dish to serve with roasted chicken or braised beef. This other recipe for Roasted Sweet Potatoes with Shallots (See Below) showcases the beauty of roasting shallots to bring out their natural sweetness.

Spicy Sweet Onion Jam & Grilled Cheese
Photo from www.kalamazoogourmet.com

While we’re talking about onions, let’s take a look at a few tasty recipes to use the red & yellow storage onions in this week’s box! Check out this recipe for Spicy Sweet Onion Jam & Cheddar Grilled Cheese, a very gourmet upgrade to a simple sandwich! Looking for something tasty to take to holiday parties? This Baked Brie with Balsamic Onion Jam recipe will be a showstopper for sure, and it’s really quite easy to prepare with just a little patience and time to gently caramelize the onions for the jam. Lastly, you know I love a good quiche, so this recipe for Sausage & Onion Sheet Pan Quiche caught my eye. If you’ll be hosting overnight guests over the holiday season, this is a great recipe to prepare and serve for breakfast if you’re cooking for a crowd!

Let’s talk about roots for a moment. This year we had a phenomenal crop of rutabagas! This humble vegetable is often either someone’s favorite or you look at it and aren’t sure what to do with it. I always recommend to keep it simple with rutabagas, such as in the featured recipe for Whipped Rutabaga with Crispy Shallots (See Below) or Parmesan Mashed Rutabaga. While you may not think to use rutabagas in a raw preparation, I always like to mention this recipe for Rutabaga & Apple Salad. It’s simple, but tasty and makes for a very nice winter salad.

Sunchokes can sometimes be another difficult root vegetable (tuber to be specific) for some CSA members. I recommend pairing sunchokes with sweet potatoes in this Sunchoke & Sweet Potato Gratin. My other all-time favorite, and very simple, way to use sunchokes is to roast them. Here’s a simple recipe for The Best Roasted Sunchoke (Jerusalem Artichoke) Recipe. Of course you could also add carrots, potatoes or any other roots along with the sunchokes to make a medley.

And what are you going to do with more carrots? Eat them for dessert in these tasty Carrot Cake Cookies. Serve them for breakfast in this Carrot Cake Baked Oatmeal or put them on the menu for Taco Tuesday with this recipe for Grilled Beef Short Rib Tacos with Roasted Carrot Butter & Pickled Radishes.

Every season of the year comes with its own set of culinary adventures, and winter is no different. If you feel like you’re falling into a root rut, venture outside of your usual preparations and go-to recipes and see if you can find something different to make with your storage vegetables. Chances are there is something out there to add a little pizazz back into your meals. Of course, if you’re stumped you can also check out our private Facebook page and see what suggestions your fellow CSA members may have! Just a reminder, we will not be packing or delivering regular CSA Vegetable boxes next week. We will however be delivering End of Season special orders and Meat shares. I’ll meet you back here in two weeks as we pack the final box of the season! Take care & happy cooking!—Chef Andrea

Vegetable Feature: Shallots

by Andrea Yoder

Shallots are similar in appearance to an onion, but they are not “just another onion.” The variety we grow has an elongated shape with rosy, pink skin and thin, purple layers on the inside. Shallots are both strong and delicate at the same time. We like to describe it as elegant and sophisticated, meaning the flavor remains bold, but balanced and soft around the edges. It’s kind of hard to explain but pay attention when you start to use them, and I think you’ll understand what I’m talking about!

Shallots are a key ingredient in many French sauces such as Hollandaise, Bearnaise, and Bordelaise as well as vinaigrettes. Shallots really shine in these applications, not so much as the main event, but rather for the flavorful foundation they lay for these preparations. The flavor of the shallots infuses into the sauce and while you can’t specifically taste the shallot, you would know if it were missing. Shallots may be eaten both raw and cooked. When cooking, keep the heat gentle so as not to burn them. They do have a natural sweetness to them that can turn bitter if you burn them. That natural sweetness also makes them a great candidate for roasting and caramelizing! They are tasty incorporated into egg dishes, braised meats, sliced thinly and added to fresh vegetables, and incorporated into marinades and vinaigrettes. Crispy fried shallots also make a delicious garnish for soups, sautéed greens, and mashed roots.

Shallots store well throughout the fall and winter if kept in a cool, dry, well-ventilated location. If you notice a sprout starting to shoot up, just remove it and use the remainder of the shallot.

Whipped Rutabaga with Crispy Shallots

Photo from www.nerdswithknives.com

Yield: 3-4 servings

For the Crispy Shallots:

¾ cup olive or vegetable oil

1 ½ Tbsp unsalted butter

2-3 shallots, peeled and sliced into thin rings

For The Rutabaga:

1 large or 2 small Rutabaga (about 2 pounds)

½ cup whole milk

1 ½ Tbsp unsalted butter

Salt & Freshly ground black pepper, to taste

Prepare the Crispy Shallots. Heat the oil and unsalted butter in a saucepan over low heat until the butter melts. Add the shallots and cook very slowly until they turn almost completely translucent (it should just barely bubble at this stage). This should take about 30 minutes. Then turn the heat up a little to medium low and cook, stirring often, until they turn a rich golden brown, 5-7 minutes. Do not walk away once you turn the heat up because they will brown very quickly at this stage. Remove them from the oil with a slotted spoon, drain well, and spread them out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Prepare the Rutabagas. Peel the rutabagas to remove the skin and cut them into 1-inch chunks. Place them in a saucepan with water to cover and 2 tsp of salt. Bring to a boil and simmer, covered, until tender (they should be easily pierced by a paring knife), about 35 minutes. Drain well.
In a separate saucepan, heat the milk until it just begins to simmer.
Purée the rutabagas in a food processor fitted with the steel blade, or mash with a potato masher by hand. While pureeing/mashing, add the butter to the hot mixture and then pour the milk in a steady stream. The rutabagas should be silky and smooth. Season to taste with salt and black pepper.
This dish may be served immediately, or made up to two days ahead and reheated (keep crispy shallots separate until serving). Top with the crispy shallots just before serving so they stay crunchy.

Recipe borrowed from www.nerdswithknives.com.

Roasted Sweet Potatoes & Shallots

Photo from www.blue-kitchen.com

Yield: 4-6 servings

1 to 1 ½ pounds sweet potatoes

3 to 4 shallots, peeled, ends trimmed and halved lengthwise

2 cloves garlic, chopped

Olive oil

Salt and freshly ground black pepper, to taste

1 Tbsp fresh rosemary

¼ to ½ tsp cayenne pepper

Preheat the oven to 375°F. Peel the sweet potatoes and cut into bite-sized chunks. Place in a 9 x 13-inch glass baking dish. Add shallots and garlic to baking dish and drizzle with 2 to 3 Tbsp of olive oil. Toss gently with a wooden spoon to avoid breaking up shallots. Season generously with salt and pepper, then sprinkle with cayenne pepper and add the rosemary. Toss gently again to spread seasonings more or less evenly.
Place baking dish on middle rack in oven and roast 40 to 55 minutes, stirring gently a couple of times during the roasting, until sweet potatoes are tender and slightly browned.
The sweet potatoes may absorb a bit of the olive oil and appear to be drying out—just drizzle with some more oil before tossing them. The shallots may brown even more than the sweet potatoes, and the chopped garlic will almost certainly blacken. That’s okay—all will be delicious. Transfer to a serving bowl and serve immediately.

Recipe borrowed from www.blue-kitchen.com.

Wednesday, December 1, 2021

December 2, 2021 - This Week's Box Contents, Featuring Shallots!

Cooking With This Week's Box

Shallots:

Roasted Beets with Shallot & Mustard Vinaigrette (See Below)

Butternut Squash, Shallot and Coconut Milk Soup (See Below)

Roasted Garlic Potato Soup
Photo from familystylefood.com

How To Cut Shallots

Italian Garlic:

Creamy Garlic Brussels Sprouts with Bacon

Roasted Garlic Potato Soup

Burgundy Sweet Potatoes:

Ginger Coconut Sweet Potatoes

Vegan Sweet Potato Cookies

Peanut & Sweet Potato Soup

German Butterball or Red-Gold Potatoes:

Crispy Roasted Parmesan Potatoes

Oven Roasted German Butterball Potatoes with Rosemary

Autumn Frost or Butterkin Squash:

Butternut Squash Pancakes

Chai Spiced Squash Bread

Orange Carrots:

Carrot Cake Whoopie Pies

Carrot Cake Granola

Red and/or Gold Beets:

Baking with Beets: 5 Surprisingly Delicious Recipes

Chocolate Beet Cupcakes with Maple Cream Cheese Frosting

Gingery Beet Soup

Fresh Ginger Cookies
Photo from allrecipes.com

Brussels Sprouts:

Brussels Sprouts Risotto Ottolenghi

Shredded Brussels Sprouts and Bacon Pizza

Baby Ginger:

Fresh Ginger Cookies

How To Freeze Ginger

Kohlrabi:

Sage Brown Butter Kohlrabi Noodles

Kohlrabi Custard

Chicken Kohlrabi and Cashew Stir-Fry

Red or Purple Daikon Radishes:

Vietnamese Pork Bahn-Mi Sandwiches

Soy Pickled Daikon Radish

Can you believe it? We’re down to the last two deliveries of the 2021 season. Think back on all the different vegetables and delicious meals you’ve enjoyed over the past seven months! I haven’t counted yet, but I’m sure you’ve enjoyed 60-70 different vegetables, or more! But we’re not done yet! This week’s box was a tricky one for us to pack. Simon came to me on Monday and said “Andrea, we have a problem.” I went to look at the sample box he was packing and saw what the problem was. Three of the vegetables didn’t even fit in the box! It’s a good day when you have so much bounty it doesn’t all fit in the box! Ok, lets get started cooking!

Photo from somethingnewfordinner.com

This week’s featured vegetable is a quiet, subtle one, Shallots. This week’s featured recipes include Roasted Beets with Shallot & Mustard Vinaigrette (See Below) and Butternut Squash, Shallot and Coconut Milk Soup (See Below). Both of these are simple, nourishing recipes where shallots don’t stand out as the main attraction, but rather lay a gentle foundation of flavor. You can also put those shallots to use in this recipe for Brussels Sprouts Risotto Ottolenghi. I’ve never made risotto with Brussels Sprouts, but any Ottolenghi recipe I’ve ever made has been excellent, so guess we’d better give this one a try!

I was reminded of a few favorite recipes from past newsletters and thought I’d pull them out and highlight them for you this week. Some of you may remember them from past years, but in case you aren’t familiar with them I recommend you check them out. This recipe for Ginger Coconut Sweet Potatoes is one of my all-time favorite sweet potato recipes, especially using baby ginger. I also really enjoy this very flavorful Peanut & Sweet Potato Soup. A member in our Facebook group recently reminded me of this delicious recipe for Chai Spiced Squash Bread. I also included the recipe for Kohlrabi Custard that was shared with us by a longtime member several years ago. It’s a nice, cozy, silky dish that really accents the flavor of the Kohlrabi.

Speaking of the Facebook Group, there’ve been a few recipe recommendations that popped up recently that caught my eye. You have one more chance to use your fresh ginger to make these Fresh Ginger Cookies! I’ve added this recommended recipe for Butternut Squash Pancakes to the winter brunch list! Of course you can use Butterkin or Autumn Frost Squash in place of butternut.

Ok friends, it might take you a little longer to get to the bottom of the CSA box this week, but that’s ok. Take a little extra time and attention to make sure your vegetables are stored properly and you’ll be eating them well into the new year! As always, please share your recipe and meal ideas in our Facebook Group. We love to see what everyone else is cooking and eating! Have a good week—Chef Andrea

Vegetable Feature: Shallots

by Andrea Yoder

Description: Shallots are similar in appearance to an onion, but they are not “just another onion.” The variety we grow has a rosy pink skin with thin, purple layers on the inside. Shallots are both strong and delicate at the same time. We like to describe it as elegant and sophisticated, meaning the flavor remains bold, but balanced and soft around the edges. It’s kind of hard to explain, but pay attention when you start to use them and I think you’ll understand what I’m talking about!

Preparation & Use: Shallots are a key ingredient in many French sauces such as Hollandaise, Béarnaise, and Bordelaise as well as vinaigrettes. Shallots really shine in these applications, not so much as the main event, but rather for the flavorful foundation they lay for these preparations. The flavor of the shallots infuses into the sauce and while you can’t specifically taste the shallot, you would know if it were missing. Shallots may be eaten both raw and cooked. When cooking, keep the heat gentle so as not to burn them. They do have a natural sweetness to them that can turn bitter if you burn them. That natural sweetness also makes them a great candidate for roasting and caramelizing! They are tasty incorporated into egg dishes, braised meats, sliced thinly and added to fresh vegetables, and incorporated into marinades. Crispy fried shallots also make a delicious garnish for soups, sautéed greens, and mashed roots.

Storage: Shallots store well throughout the fall and winter if kept in a cool, dry, well-ventilated location. If you notice a sprout starting to shoot up, just remove it and use the remainder of the shallot.

Roasted Beets with Shallot & Mustard Vinaigrette

Yield: 4 servings

For Roasting the Beets:

4 medium to large raw beets, peeled and cut into small wedges

Photo from irenamacri.com

½ tsp ground cumin

2 Tbsp olive oil

½ tsp salt

For the Vinaigrette:

2 small or 1 medium shallot, finely chopped

1 Tbsp wholegrain mustard

1 clove garlic, grated or finely diced

4 Tbsp red wine vinegar

8 Tbsp olive oil

1 Tbsp water

¼ tsp salt

Pinch, freshly ground black pepper

To Serve:

¼ cup toasted almonds or other nuts, finely chopped

2 Tbsp chopped cilantro or parsley

Preheat the oven to 400°F.
Peel the beets and trim the ends. Cut them into small wedges.
Transfer the beets to a bowl and toss with olive oil, cumin and salt. Transfer onto a flat baking sheet lined with parchment paper or lightly greased with olive oil. Roast for 45 minutes, or until tender. Rotate the tray and stir the beets about halfway through the cooking time.
In the meantime, prepare the dressing by mixing all the of the vinaigrette ingredients in a bowl. Set aside to marinate at room temperature.
Once cooked, transfer the beets to a large plate and drizzle all over with the shallot dressing. You can use half, to begin with, and serve the rest on the table. Garnish with nuts and chopped herbs.

Recipe borrowed from https://irenamacri.com/recipes.

Butternut Squash, Shallot & Coconut Milk Soup

Photo from food52.com

Yield: 4-6 servings

2 Tbsp coconut oil

½ cup chopped shallot

½ cup chopped scallion, white and greens kept separate*

1 cup peeled potato, chopped

1 Tbsp fresh ginger, peeled and minced

Pinch of cayenne pepper

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 ½ cups vegetable broth

3 cups butternut squash, peeled and chopped

¼ to ½ cup coconut milk, plus more, for drizzling (optional)

Chopped fresh cilantro, for serving

Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites (if using) and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, ½ tsp salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth using either an immersion blender or a blender.
Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper as needed.
Serve hot, sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if desired.

*Chef Andrea Note: Scallions are not typically available as a seasonal ingredient in the Midwest at the time of year when we may typically make this soup. It would be appropriate to either substitute an additional ½ cup of chopped shallot or yellow onion in place of the scallions.

Recipe borrowed from www.foodnetwork.com

Thursday, January 21, 2016

Vegetable Feature: Shallots, Onions and Cipollini

by Sarah Janes Ugoretz

We hold tightly to the conviction that daily, year-round consumption of onions is not only a health benefit, but also an easy way to improve the flavor profile of the foods we prepare. Between the regular onions we pack throughout the season, to the shallots in the last box to this week’s cipollini onions, I’d say we’ve got you covered on all fronts!

There are many situations where you might use these three alliums interchangeably, however the last thing we want to do is lump these three distinct culinary ingredients into an undifferentiated mass. So, here goes a brief crash course on their unique attributes. To begin, yellow and red storage onions are just that—ideally suited to keep through the long winter. Whether you sauté them along with beef or mushrooms or feature them in their own French onion soup, these onions will be your workhorses in the kitchen.

Shallots, which were included in your first extended season box, have been awarded a more fanciful designation. Shallots have long been recognized as having a rather delicate flavor and, when used raw, they bring a subtle pungency to a dish. When cooked, however, shallots become rich and sweet tasting.

Finally, lets talk about those dark red cipollini onions. Of Italian decent, cipollini onions appear flattened and saucer-like. They are known for being an excellent onion for caramelizing and roasting, as both cooking procedures develop their natural sugars. One of my favorite destinations for these onions is whole roasted in a balsamic glaze. Cipollini onions can be a bit of a challenge to peel, but don’t worry…there’s a trick. Using a paring knife, trim away the roots just enough to take a thin layer off the base of the onion and mark the base with a very shallow “X” cut. Trim the neck part of the opposite side. Boil a pot of water and drop the onions in the water for just a few minutes. Drain off the hot water and rinse with cold water. When they are cool enough to handle, just pop the skins off.

All of these alliums will keep longer if stored in the right environment—typically, dry and dark is ideal, with good airflow. If stored properly, onions and shallots will store for several months.

Roasted Cipollini Onions with Sherry Vinegar

Yield: 4 servings
1 ½ pounds whole cipollini onions
¼ cup extra-virgin olive oil
1 Tbsp thyme leaves
1 tsp sugar
¼ cup plus 2 Tbsps sherry vinegar
Salt and freshly ground pepper, to taste

Preheat the oven to 425°F. In a large pot of boiling, salted water, cook the cipollini onions until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar and ¼ cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.

NOTE: The glazed onions can be made ahead and refrigerated overnight. Reheat gently.

Recipe borrowed from foodandwine.com. It was originally published in March 2009 and was contributed by Matt Molina.

Friday, January 9, 2015

Featured Vegetable: Shallots

By Sarah Janes Ugoretz

Our feature this week is the shallot—specifically the French red shallot. These beauts, with their reddish-pink exterior and pale purple-pink flesh, belong to the Allium genus, along with garlic, chives, scallions, leeks and—many a market-goer’s perennial favorite—ramps. Shallots are often regarded as just a fancy type of onion and while they both belong to the same family, shallots differ widely from your typical onion. For starters, they grow in cloves, more similar to garlic than to onions. Some varieties of shallots can contain up to six cloves per head (though I find that I typically uncover two or three), each protected beneath a thin, papery skin. This feature designates shallots as multiplier onions.

Now let’s consider flavor. Shallots, in general, are recognized as having a rather delicate taste. When used raw they bring a subtle pungency to a dish and, as such, are a natural addition to salads, sautés, gratins and vinaigrettes. When soaked in vinegar (if you’re making a vinaigrette, for instance), their flavor will become even more mild. On the other hand, gently cooked shallots become, much like fennel, a very rich and sweet treat. In general, know that you can typically use shallots in place of onions. Be warned though, that despite their delicacy, I often find the tears flowing just as often when cutting and preparing shallots as when working with red or yellow onions. Look to our earlier vegetable feature on onions (from August 29, 2014) for suggestions on how to avoid this.

The name shallot comes from Ashkelon, an ancient Philistine city where the shallot is believed to have originated. From there, merchants transported the shallot to India and the eastern Mediterranean, and by 800, it had been widely popularized throughout France by Emperor Charlemagne. Shallots are frequently used in traditional French sauces for fish and meat. Shallots are also an important feature in Chinese, Burmese and other Asian cuisines. In fact, if you’re looking to expand your culinary horizons, I would suggest you check out Burma: Rivers of Flavor by Naomi Duguid—it’s one of my most valued cookbooks and many of the recipes also prominently feature shallots.

Nutritionally, shallots are an excellent source of iron and dietary fiber, aiding in optimal red blood cell function and digestion, and working to lower blood cholesterol levels. Shallots are also high in potassium, which plays an important role in nerve and muscle cell function and in supporting your body’s metabolism. Shallots should be stored in a cool, dry, well-ventilated place. If stored in the appropriate conditions, they will keep for several months.

Potted Cheddar with Bacon and Shallots

This recipe is borrowed from www.nourishedkitchen.com.

The combination of bacon, heritage organic, grass-fed cheddar and caramelized shallots blends together beautifully for a satisfying potted cheese spread. It assembles in about a half hour. I spread it against homemade crackers or toasted sourdough bread, or take it along to potlucks and holiday parties.

Yield: about 1 pint

2 Tablespoons ghee or clarified butter (I buy grass-fed organic ghee here.)
8 ounces bacon
2 medium shallots, sliced paper thin
12 ounces sharp cheddar cheese (I used and recommend Kingdom Cheddar in this recipe.), shredded
1 cup heavy cream
2 Tablespoons dry sherry

Melt ghee in a pan and fry bacon over medium-high heat until cooked through and crispy. Remove the bacon from the pan, and set the strips on a pan to cool slightly. Drain the bacon fat, and reserve two tablespoons in the pan.
Decrease the heat to medium-low. Toss the shallots into the hot fat, and saute them until deeply fragrant and browned, about 15 minutes.
Combine bacon and cheddar in a food processor and pulse until well-blended. Add the cream, shallots, and sherry to the bacon and cheddar, and continue to process them together until they form a smooth, spreadable paste.
Spoon the cheese spread into a jar or into ramekins, and either serve right away or store, carefully covered, in the fridge for up to a month. Remember to bring the potted cheddar to room temperature before serving, and spread over crackers or bread as an appetizer or starter.

Sherried Mushroom Soup

Recipe from Cooking Light, Annual Recipes 2003.

Yield: 12 servings

Broth:

2 Tbsp butter

1 Tbsp chopped fresh thyme

1 pound shallots, coarsely chopped

6 (14 ounce) cans fat-free, less-sodium chicken broth

2 ounces dried porcini mushrooms

Remaining Ingredients:

2 cups thinly sliced shiitake mushroom caps (about 4 ounces mushrooms)

¼ cup dry sherry

3 Tbsp chopped fresh chives

To prepare broth, melt butter in a Dutch oven over medium heat. Add thyme and shallots; cook 10 minutes or until shallots are golden brown. Stir in broth and porcini mushrooms; bring to a boil. Reduce heat; simmer uncovered for 1 hour. Strain broth mixture through a sieve into a bowl. Discard solids.
Return broth to pan. Stir in shiitake mushrooms and sherry; cook 10 minutes over low heat. Stir in chives. Serve immediately.