The sweetness of the crab combined with the richness of the halibut and earthy appeal of fresh chanterelles makes this an elegant but simple affair. Experiment with other seasonal mushrooms to add even more local flavour. Pair this fare with some heirloom beets and field green beans, lightly steamed, and serve with a medium Riesling.
4-5 oz (115-125 g) halibut filet, centre cut
4 oz (115 g) Dungeness crab meat, fresh (or premium canned)
2 cups (500 mL) BC chanterelle mushrooms
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) unsalted butter
6 shallots, sliced thin
4 green onions, cut on bias
4 leaves basil, sliced thin
2 tsp (10 mL) honey
4 sprigs thyme
Salt and pepper to taste
Preheat oven to 350 F (180 C). In small bowl combine crab meat, basil, and honey. Season to taste with salt and pepper. Make incision in top of each piece of halibut (roughly 2/3 its thickness) and stuff with crab mixture. Place halibut on parchment paper in baking dish and bake at 350 F (180 C) for 6 to 8 minutes or until fish begins to flake. Remove and tent with foil atop warm stove. Halibut should be served medium in temperature.
Be sure chanterelles are clean and free of debris. Trim stems of fibrous ends. In a saucepan over medium-high heat, begin to sweat mushrooms with shallots in olive oil and unsalted butter until tender. Once shallots are translucent (4 to 6 minutes), add thyme and green onions. Season to taste.
Arrange chanterelle mixture in centre of each plate, and top with halibut filet. Finish with a sprinkle of sea salt and a drizzle of olive oil. Serves 4.
source: "The Life of Riley", alive #285, July 2006
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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.