While this free-range meets fruits-du-mer dish has plenty of elements, it can be prepared in the 15 minutes the chicken spends in the oven. Storebought basil oil can be substituted, but those with access to fresh basil and a blender will love the results.
Crab-Stuffed Free-Range Chicken Breast
6 oz (170 g) Dungeness crabmeat (fresh or canned)
1 red pepper, diced
2 green onions, diced
4 oz (115 g) goat cheese
Salt and pepper
3 Tbsp (45 mL) butter or extra virgin olive oil
4 free range chicken breasts (skin on or off)
Mix crab, red pepper, green onion, and goat cheese in medium bowl. Season with salt and pepper. Using sharp knife, make lengthwise incisions into each chicken breast. Place one quarter of crab mixture into each breast pocket. Seal with toothpick.
Preheat oven to 450°F (230°C). Heat ovenproof frying pan and add butter or oil. Ease chicken breasts skin side down into pan so butter or oil does not splatter and brown for 2 minutes. Turn breasts over in pan and place frying pan in oven. Cook 15 minutes.
Root Vegetable Hash
1 1/2 cups (375 mL) diced small red potatoes
1 1/2 cups (375 mL) diced carrots
1 1/2 cups (375 mL) diced butternut squash
1 1/2 cups (375 mL) diced white onion
2 Tbsp (30 mL) extra virgin olive oil
2 Tbsp (30 mL) brown sugar
Salt and pepper
Cut all vegetables into 1/2-in (1-cm) cubes. Boil potatoes in water until fork pierces through easily, about 4 minutes. Heat olive oil in frying pan over high heat, and saut?nions until translucent, about 3 minutes. Reduce heat to medium and add carrots, squash, and potatoes. Cook until fork pierces them easily, about 6 minutes. Add brown sugar, salt, and pepper to taste.
1/2 cup (125 mL) basil leaves
1/2 cup (125 mL) grapeseed oil
Salt and pepper to taste
While bringing a saucepan of water to boil, fill medium bowl with water and ice cubes. Blanch basil for 5 seconds in boiling water, remove, and immediately place in ice water. Drain. Place basil and oil in blender and blend on high for 5 minutes. Season with salt and pepper; then strain through fine mesh sieve.
To serve, spoon equal amounts of the Root Vegetable Hash on the centre of each of 4 plates, top with Crab-stuffed Chicken Breast and dress with Basil Oil for extra colour and flavour. Serves 4.
source: "The Gramercy Guide to Better Cooking", alive #279, January 2006
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.