These pillowy little gnocchi are delicious with just about any sauce. We’ve made them with rutabaga so they’re full of healthy vitamins, then paired them with saffron-laced salmon and thyme. Absolutely scrumptious. Coupled with pucker-up lemon and dill, it’s a sensational blend of flavours.
Gnocchi can be a little labour intensive to prepare. Make a batch ahead and refrigerate or freeze. Then, when you’re ready to serve, presto! It only takes 4 to 6 minutes to cook from fresh or frozen.
In saucepan, combine rutabaga with enough water to cover. Bring to a boil. Boil, covered, for 25 to 30 minutes, or until rutabaga is very soft. Drain and transfer to food processor. Pulse until very smooth and creamy. You should have 2 cups (500 mL) pureu0301e. Place in large bowl and refrigerate until completely cooled.
Once cooled, stir in egg and salt. Then add 2 cups (500 mL) flour, mixing until evenly blended. Transfer to lightly floured work surface and gently knead in more flour just until dough is soft and smooth. Divide dough into 2 pieces.
Line baking sheet with parchment paper and dust with flour. On floured board, roll each piece of dough into a long rope, about 16 in (40 cm) long. Cut rope into 1 in (2.5 cm) pieces. If you wish, roll each piece of gnocchi against the tines of a fork for added texture. (This step is optional.) Then place in single layer on floured baking sheet and set aside.
Preheat oven to 275 F (135 C). Lightly oil baking dish just large enough to hold salmon in a single layer. Place salmon fillets skin-side down. Rub salmon with oil and lightly season with salt and pepper. Tuck fresh thyme and chopped garlic around fillets. With mortar and pestle, crush saffron until finely ground and place in small bowl. Add 1 1/2 Tbsp (7 mL) hot water to saffron and stir until almost dissolved. Stir in juice from 1 lemon and drizzle overtop salmon. Slow-roast salmon in preheated oven for 15 to 18 minutes, or just until opaque in the centre.
While salmon bakes, bring large pot of water to a full boil. Cook gnocchi in batches of 20 or more so they donu2019t stick together. Cook for 4 to 6 minutes, until they begin to float. Remove with slotted spoon and set aside in heated bowl. Repeat until all gnocchi are cooked.
When salmon is done, remove from oven. Gently lift baking dish, straining any liquid into small saucepan. Whisk in juice from remaining 2 lemons, along with maple syrup, butter, and a bit of fresh thyme. Continue to whisk, just until it appears almost creamy. Add a splash of water, if necessary. Season to taste. Remove from heat and strain sauce over gnocchi. Gently toss to evenly coat.
Serve gnocchi in heated individual serving bowls with salmon fillet overtop and garnish with fresh dill. Season, to taste.
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.