THE VILLAGE VOICE

CHIVE BLOSSOM OMELETTE ~ A seasonal treat captured when chive blossoms first bloom * 4 fresh organic eggs 4 Tbsp. sour cream pinch of coarse salt and freshly ground black pepper 2 tsp. fresh chopped parsley 1 Tbsp. fresh chopped chives 2 Tbsp. unsalted butter 12 rinsed & patted dry chive blossoms Lightly beat eggs, sour cream, salt, pepper, parsley and chives. Preheat omelette pan and melt butter. Pour in egg mixture and leave undisturbed until omelette begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath. When omelette is firm, sprinkle with chive blossoms and fold in half. ______________________________ FRESH BLACKBERRY MUFFINS 1/2 cup room temperature unsalted butter 1 1/4 cup sugar 2 room temperature large organic eggs 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 2 cups fresh blackberries 4 tsp. sugar Preheat oven to 375-degrees. Grease 1/2 cup size muffin tins. Cream butter and sugar until light...

Gardener's note: Fragrant sweet woodruff , a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine! ~ Sweet woodruff ( Galium odoratum ) _____________________________ MAY WINE ~ Once tasted, this simple pleasure will surely become a haunting spring ritual * 2 bottles Rhine or Moselle wine * a handful of sweet woodruff sprigs fresh strawberries & sweet woodruff flowers for garnish Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff . ________________________ MAY WINE CHAMPAGNE PUNCH 1 gallon good German wine * handful of sweet woodruff sprigs 1-2 pints fresh strawberries 4 Tbsp. sugar champ...

TULIPOMANIA ~ Tulip throat _____________________ GRILLED PEPPERED HALIBUT STEAKS ~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants. * 4 (6-oz) Alaskan halibut steaks 1 Tbsp. coarsely ground black pepper 1 Tbsp. fresh lemon juice & zest 1 1/2 tsp. extra-virgin olive oil 3/4 tsp. sea salt lemon wedges Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling. Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily. Serve with lemon wedges , Green Beans with Toasted Amonds and Herb Sauteed Redskins. Wine Note: Pair with an award-winning Michigan Chardonnay. ( www.michiganwines.com ) ___________________ GREEN BEANS with TOASTED ALMONDS 1 lb. trimmed fresh green beans 3 Tbsp. melted unsalted butter zest of 1 lemon 1/2 tsp. onion salt freshly ground black pepper 1/4 cup toasted slivered almonds Bring pot of water to boil. Drop in green beans,...

GARDENING NOTE: The stunning Yoshino Cherry, one of the earliest ornamental trees to bloom along with forsythia, may also rank as one of the best flowering trees. A gift in the early 1900's from Japan , each spring since their fragrant blossoms have graced the Tidal Basin in Washington D.C. ~ Yoshino Cherry Blossoms and forsythia _________________ HERB PECAN CRUSTED CHICKEN SALAD with HONEY MUSTARD DRESSING ~ perfect for another spring evening on the porch * 1 1/2-2 lbs. boneless chicken breasts cut in strips 1 cup finely chopped pecans 1/2 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. Hungarian paprika 1/4 tsp. cayenne 1/4 tsp. freshly cracked pepper 2 organic eggs 1/4 cup extra-virgin olive oil * 8 cups mixed spring greens 1/2 cup thinly sliced red onion 1/2 cup dried Michigan cherries 4-8 oz. crumbled feta cheese Preheat oven to 375-degrees. Spray a large baking sheet with Pam. In one bowl, combine chopped pecans, herbs, cayenne, and cracked pepper. In another bowl, bea...

HOLD ON TO YOUR HAT! ======== WEATHER REPORT: Blustery winds, drifting snow, sleet ~ afternoon thunderstorm? ___________________ ~ Morning snow ( March 1) __________________________________ NEW ENGLAND CLAM CHOWDER ~ a classic soup - easy, rich, hearty and delicious! 1 can (3 lb.-3 oz) chopped sea clams (Costco has them) 1 1/2 pounds scrubbed small red skin potatoes 2 whole bay leaves 4 slices diced bacon 4 Tbsp. butter 1 medium chopped red chopped red 1 medium chopped sweet onion 2 cloves minced garlic 1 1/2 cups chopped celery (with leaves) 4 Tbsp. flour 3 cups half & half 2 tsp. dried oregano 2 tsp. dried parsley 1 tsp. dried sweet basil 1 tsp. dill weed 1 tsp. dried marjoram 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika scant sea salt to taste since clams are canned Drain clams, reserving liquid. Bring clam juice to boil and add chopped red skins & bay leaves. Simmer 10 minutes or unit potatoes are tender. Set aside. While potatoes are cooking, saute chopped bacon in bu...