This week on What's for Dinner Joe and Barbara talk about Oktoberfest and Joe gives us some great German recipes.
Roasted Chicken with Carrots and Parsnips
Bone-in skin-on split chicken breasts
Carrots, peeled and cut into sticks
Parsnips, peeled and cut into sticks
Heads of garlic, broken into unpeeled cloves and three cloves, minced
Preheat oven to 400 degrees.
Line sheet pan with aluminum foil and spread the carrots, parsnips, and garlic cloves out in a single layer then layer the chicken skin side up on the tray.
Drizzle the tray with olive oil, then sprinkle evenly with salt, pepper, and thyme. Rub the chicken pieces with minced garlic.
Move the tray to the oven and roast until chicken registers 155 to 160 degrees on instant read thermometer and vegetables are tender, basting the chicken with the pan juices and tossing the vegetables once or twice during cooking. Allow chicken to rest 10 minutes after removing from oven and serve immediately with the roasted vegetables.
Head of garlic
Boil the pork shank in a pot of water with caraway seeds, garlic, salt and pepper, covered for about one hour. You should use just enough water to cover the shank and be sure to season the water well. When finished keep the water for stock.
After an hour let the shank cool to room temperature.
Transfer the shanks to a roasting pan and roast at 375 degrees for about 90 minutes. Use a little of the reserved stock in the bottom of the pan.
Raise the oven temperature to 425 degrees for about 2o minutes to crisp skin.
Serve with mustard and sauerkraut.
Bratwurst and Beer Soup
Bratwurst, halved lengthwise and sliced
Potato, peeled and cut into cubes
Red bell pepper, chopped
Heat olive oil in a pot over medium-high heat. Add the bratwurst and sauté until lightly browned. Transfer to a bowl.
Combine the beef stock, leeks, potato, and pepper in the pot.
Cover the pot and bring to a boil. Reduce the heat and simmer until the potatoes are tender.
Transfer half the mixture to a bowl. Using a potato masher, mash the vegetables in the pot. Stir in the bratwurst and the reserved vegetables.
Stir in the bell pepper and beer and simmer for 5 minutes. Taste and season with salt if needed. Top each serving with the chives.
Sausages with Cider and Sauerkraut
Sausages, bratwurst or knockwurst
Sauerkraut, rinsed and drained
Prick the sausages with the tip of a small knife.
Heat butter in a heavy skillet over high heat, then brown sausages, turning occasionally. Transfer the sausages to a plate.
Add butter to the skillet with onion, bay leaves, caraway seeds, and pepper. Cook until onion is softened and beginning to brown. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture.
Bring to a boil, then reduce heat to simmer, partially covered, for about 20 minutes.
1 russet potato
1/2 cup unbleached all-purpose flour plus additional for dusting
1 tablespoon lightly beaten egg
1 tablespoon plus 3/4 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Cover potato with cold water in saucepan and bring to a boil. Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes. Drain the potatoes, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
Put flour in a large bowl. Peel the potatoes, then force it through food mill into the flour. Add egg and 1/2 teaspoon salt. Knead the mixture lightly in a bowl until dough just comes together.
Transfer dough to a lightly floured surface and knead until smooth. (Dough will have consistency of a soft cookie dough.)
Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 1/2 inch pieces. Roll each piece into a ball. Transfer each ball to a plastic-wrap-lined baking sheet.
Bring water to a boil with 1 tablespoon salt. Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to simmer and poach 5 minutes. Transfer the dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute. Drain, then pat dry with paper towels.
Heat butter in a nonstick skillet, then sauté dumplings, turning over once, until golden brown. Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.