Chicken thighs and legs are often not only the cheapest parts of the chicken, but also the most flavourful.
Instead of using pickled grapes, you can rehydrate raisins in grape juice.
Trim bottom off each sprout and cut enough sprouts to pack tightly in 1 qt (0.95 L) Mason jar. Add 1 1/2 tsp (7 mL) coarse salt and 1 1/2 Tbsp (22 mL) caraway seeds. Toss well. Submerge with filtered water, then cover loosely with clean dishcloth. Place on plate (in case of any overflow) and store out of direct sunlight in moderately cool space in kitchen. Check daily and taste after 4 days. Continue to taste every few days. They are ready when you like how sour they are, anywhere between 5 and 15 days. Cover with lid and store in fridge for 6 months or longer.
Preheat oven to 350 F (180 C).
In small bowl, mix onion powder, celery or mushroom powder, cayenne, paprika, salt, and pepper. Pat chicken dry and rub spice mixture into each piece. Place chicken on roasting pan, leaving space between each piece. Bake, uncovered, for 30 to 40 minutes, or until chicken reaches internal temperature of 165 F (74 C).
Once chicken is done, remove roasting tray and rack from oven. Place rack on cutting board. Cover loosely and let chicken rest for 10 to 15 minutes.
Carefully add stock and brine to roasting pan. Stir to deglaze pan and then transfer liquid contents to small pot. Skim off any fat, bring to a simmer over medium heat, and add pickled grapes.
Transfer this sauce to serving dish and lay chicken on top (this will keep skin crunchy).
This recipe is part of the Why Preserve? collection.
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.