It’s finally cooling off here in LA. Fiiiiiinally.
We had an unusual heat wave the first week of October, with temperatures in the upper 90s. Can you believe that? October in my mind is directly correlative to chilly weather and chunky sweaters. I had to revert to my summer garb after one day of trying to ignore the calefaction and showing up to work sweating under my adorable, long, kelly green jacket.
I overheard someone talking yesterday about how glad they are that it’s finally getting cold outside so they can wear their boots. As a creature of the North still adjusting to this temperate climate, 71 degrees in October hardly constitutes the usage of “cold”. But I’ll take it.
It’s finally happening, thankfully. Slowly, subtly, the change is happening. We’ve had to stop using the window fan because our noses get cold at night , and when I wake up the kitchen in the morning by shuffling pots, pans and lunch sacks, my bare feet can feel the chill in the granite floors. I finally get to pull my Toledo hoodie over my head as I putter to the 1950s slatted jalousie window in the kitchen, and pull the crank to let in the blessedly, cold, crisp air.
The turning of the season also means it’s time to use up or store those fresh herbs I’ve been proudly sprouting in my front window box. Above is my little urban herbin’ venture, fairly early in it’s career. It’s grown much bigger and there’s a really cute basil plant, not featured here, that’s been used for many a pesto and tomato sauce over the last few months.
One of my favorite herbs is chives; especially fresh. There’s just something about those delicately pungent little green slivers that sends my pleasure detectors into overdrive. More inconspicuous than an onion, even a green onion, but maintaining a similar sensation of pungency and playfulness.
Nothing seems to elevate that flavor the way an unobtrusive cheese, like feta, does. Namely, crumbled goat’s feta. This is a pairing that I can hardly believe makes such a difference; but it does. Chives alone are nice, feta alone is great, but when you combine them, they create a luscious, piercing, profound sapor.
Now there are lots of different ways to get these to two together. Playing matchmaker can be so much fun when it comes to flavor combinations. But one irrefutable base for these lovers is the incredible, edible egg.
My favorite way to mesh these is good old fashioned scrambled. The cheese settles into and becomes undefinable from the eggs; a luscious mound flecked with chives. I love digging a fork into the fluffy pile and letting the elements mingle and melt on my tongue.
The key to fluffy scrambled eggs is to not over-beat the eggs. You just need to combine the yolk, white and milk, but don’t go for too long or your eggs will turn out flat.
Chop up the chives (with kitchen shears is easiest) and add them with a pinch of sea salt and pepper before beating it all together.
Heat a skillet with coconut oil, butter or ghee over medium heat, barely edging on onto high. You want it hot before you put the egg mixture on, but you don’t want them to brown or burn.
Once they’re on the skillet, it won’t be long until they’re done. Let them start to cook for about thirty seconds. When you see they’re starting to solidify on the bottom, gently begin pushing the eggs around in the skillet as they cook. Once the liquid is nearly gone and you’ve got nice fluffy eggs, add the feta, and gently fold the cheese in until just melted.
Plate them and eat them right away while they’re still hot, gooey and creamy. Best while wearing a hoodie or oversized sweater.
How cold is it where you are? Do you enjoy the cooler temperatures, or are you in mourning for summer? Let me know in the comments!
- 1 Tbs butter, ghee or coconut oil
- 4 Eggs (pastured, free-range,organic)
- Small handful of chives, chopped
- 2 Tbs milk of choice (I use almond or coconut milk. If no dairy issues, half and half is best.)
- 2 oz of crumbled goat's feta cheese (about half the container).
- Salt and pepper to taste
- Rinse fresh chives and pat dry with a paper towel
- Heat 1 Tbs desired fat in skillet over medium heat
- Add eggs, chopped chives, desired milk, salt and pepper to medium sized bowl
- Beat briefly
- Once the skillet is hot, add the eggs. Keep an eye on them.
- When the bottom starts to solidify, gently move the eggs around the pan to cook on all sides.
- Once the liquid is gone, add the feta and gently fold into the eggs.
- Plate and eat immediately
- Servers two modest eaters or one pretty hungry person.