Two servings of lamb in one week might be overkill, but test this dish in advance so you can entertain with confidence. “Frenched” lamb racks have excess fat and sinew between the bones cut to free ribs for presentation.
2 18-oz (510-gram) organic lamb racks, Frenched and cut in half, with fat cap removed
2 Tbsp (30 mL) flour
Salt and pepper, to taste
1 egg, beaten
Lavender and Prosciutto Crust
2 cups (500 mL) fresh bread crumbs
3 Tbsp (45 mL) chopped chives
2 Tbsp (30 mL) chopped lavender
1 cup (250 mL) ground prosciutto
1/2 tsp (2 mL) salt
1 tsp (5 mL) cracked black pepper
2 Tbsp (30 mL) minced onion
1 tsp (5 mL) minced garlic
1 Tbsp (15 mL) cracked pepper
2 cups (500 mL) red wine (Pinot Noir)
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) cold butter
2 Tbsp (30 mL) chopped chives
Preheat oven to 425 F (220 C). Combine all ingredients for Lavender and Prosciutto Crust. Wipe lamb dry. Combine flour, salt, and pepper and dust lamb. Dip lamb in beaten egg and wipe off excess. Cover lamb with lavender mixture on all sides.
Oil roasting pan and heat in oven 5 minutes. Add lamb, bone side up. Roast 10 minutes. Turn and cook 15 more minutes for medium rare. Remove lamb and allow to rest.
To prepare Reduction Sauce, pour out excess oil from lamb pan. Add onion, garlic, and pepper. Cook over medium heat 1 minute, scraping pan with wooden spoon to loosen crystallized bits of meat. Add wine and maple syrup and continue to cook until sauce reduces to 1/3 cup (80 mL). Whisk in butter and chives. Serve immediately. Serves 4.
source: "Spring Dinner Party", alive #282, April 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.