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Arsip Tag: garlic
Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.
I want this.
I want you to have it too.
… with a great big pot of easy meatballs, with a pile of crispy zucchini chips and a dollop of marinara, with a perfect green salad, so earnest, you might even earn seconds of bread or with a humble bowl of broth with beans and greens, for balance.
One year ago: Artichoke Gratin Toasts
Two years ago: Baked Eggs with Spinach and Mushrooms
Three years ago: Bee Sting Cake
Four years ago: Banana Bread Crepe Cake with Butterscotch
Five years ago: Blackberry and Coconut Macaroon Tart
Six years ago: New York Cheesecake
Seven years ago: Artichokes Braised in Lemon and Olive Oil and Chewy Amaretti Cookies
Eight years ago: Fork-Crushed Purple Potatoes and Whole Wheat Apple Muffins
Nine years ago: Potato Rosemary Bread
And for the other side of the world:
Six Months Ago: The Broccoli Roast
1.5 Years Ago: Fall-Toush Salad
2.5 Years Ago: Lazy Pizza Dough + Favorite Margherita Pizza
3.5 Years Ago: Quickie Chicken Noodle Soup
4.5 Years Ago: Apple Pie Cookies
My go-to garlic bread has always been 1 minced garlic clove and about 1/8 teaspoon salt and a pinch of pepper flakes per 2 tablespoons of melted butter, plus some parsley to finish because it just doesn’t look right without it. I use about twice this for half a baguette. But when I’m being fancy, I can’t resist the “with the works” effect of Carbone-style garlic bread, with oregano, parmesan and chives on top too.
1 large (about 12 ounces), not-too-firm seeded baguette
8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks
4 medium cloves garlic, minced
Pinches of red pepper flakes, to taste
1/2 teaspoon coarse or kosher salt
1/2 teaspoon dried oregano (optional)
1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)
1 tablespoon finely chopped parsley
1 tablespoon minced chives (optional)
Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.
Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.
One of my favorite things — although, honestly, it’s not easy to choose — we ate in Portugal was small clams cooked in a garlic wine sauce, usually with cilantro and always only eaten with bread, which I learned when we went to one of those* restaurants on the beach one night where you pick your dinner from what’s been caught that day and everyone is a little vague about preparations because they assume you already know. “How are the clams prepared?” “What do you mean? Steamed!” “And they’re served with…?” “Well, in Portugal, we eat clams with bread, only bread. Would you like something else?” And so it was.
The dish, called Amêijoas à Bulhão Pato, is named after the 19th century Lisbon poet Bulhão Pato, who was known to be a gourmand. It’s usually a first course. And, no, this isn’t officially it — unable to follow the simplest directions, I replaced the olive oil with butter, threw in some shallots, used parsley instead of cilantro because I killed my cilantro already and added red pepper flakes. But we did eat it with bread. And more of the wine (I mean, the bottle was now open so we were basically obligated) and intentionally or not, managed to unlock my new favorite date night dinner, even if you are sharing your table with little people disinterested in wine-steamed clams.
Wait, hear me out. Once your clams are clean, this is a 7-minute meal. You get to eat garlic, wine and butter steamed tiny sweet clams over grilled bread with a fistful of fresh herbs and little tumbler wine on the side and it feels like you should be in a restaurant overlooking a beach sunset somewhere and not your junior four in the East Village with a view of the guy who yells at the trash can all day. I know I claim to be wildly opposed to cooking separate meals for the younger and older components of your family (I am! I am!) but if one was ever to make an exception, to just make them the tortellini or fish sticks or grilled chicken and broccoli they’d rather have anyway, I vote for this, something that feels indulgent and luxurious despite being light and quick. And I vote for you to make these tonight.
* (because they’re everywhere and this is why Portugal must be heaven)
One year ago: Oat and Wheat Sandwich Bread
Two years ago: Cucumber Lemonade
Three years ago: Fudgy Chocolate Sheet Cake
Four years ago: Homemade Wheat Thins
Five years ago: Roasted Tomato Soup with Broiled Cheddar
Six years ago: Monkey Cake
Seven years ago: Look What We Baked!
Eight years ago: Bread Without A Timetable
Nine years ago: Cream Cheese Noodle Kugel
And for the other side of the world:
Six Months Ago: Apricot Hazelnut Brown Butter Hamantaschen
1.5 Years Ago: The Consolation Prize (A Mocktail)
2.5 Years Ago: Sizzling Chicken Fajitas
3.5 Years Ago: Chocolate Hazelnut Macaroon Torte
4.5 Years Ago: Carrot Cake Pancakes
Garlic, Wine and Butter Steamed Clams
- 1 1/2 pounds small (I used Manila) clams
- 2 thick slices country or sourdough bread
- 1/2 tablespoon olive oil to brush bread (optional)
- 2 tablespoons butter
- 2 cloves garlic, thinly sliced or minced
- 1 large or 2 small shallots, minced or 1/4 cup minced white onion
- Salt and red pepper flakes
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh herbs — parsley, cilantro, chives or a mix
- 1 lemon, in wedges
While they’re soaking, grill or broil your bread: Dab both sides lightly with olive oil, if using, and grill or broil until well-toasted on both sides.
Lightly scrub your clams. Discard any with chipped shells.
In a large saute pan with a lid, melt butter and add garlic, shallots, salt and pepper flakes. Cook for 1 to 2 minutes over medium-high. Add wine — and as soon as it simmers, add all the clams and cover with a lid. In three minutes, almost all should be wide open; discard any that do not open. Transfer to a bowl and ladle cooking liquid over. Scatter with herbs and serve with grilled bread and lemon.
As we discussed when we made Crispy Tofu Pad Thai, fish sauce brands can vary a lot in their salty intensity so any recipe that uses it should be adjusted to taste. It’s not written this way below because the dressing should be all you need for flavor, but I usually toss my cucumber slices with a splash of rice vinegar, a splash of toasted sesame oil, and two pinches of salt because certain small people in my family seem more inclined to eat them this way. 1 pound of green beans is probably a bit much for most people; they’re a family favorite here so I tend to overdo it.
Place steak in a sealable freezer bag. Pour in about 1/3 of this mixture and press all of the air out of the bag so it stays on the meat. Place steak in the fridge for about an hour and up to a day. I am usually in a rush, and just marinate it for as long as I am prepping everything else.
Slowly whisk 3 tablespoons oil into remaining marinade; this is now your dressing. Adjust flavors, again, to taste. Set aside until needed.
Prepare other salad ingredients: Bring a medium pot of salted water to boil. For regular sized green beans, cook them for 2.5 minutes; for haricot vert (skinny green beans), cook them for 2 minutes, then scoop out with a slotted spoon and drop into a bowl of ice water to cool, then drain and transfer to a bowl.
I use the water again to cook the noodles according to package directions; mine say to remove the boiling water from the heat, add the noodles, and let them soak for 5 minutes, until softened. Drain, place in bowl, and set aside until needed. If they get sticky, you can run cold water over them, or toss them with a splash of oil.
To grill steak: Get your grill really hot and lightly coat grates with oil. Remove steak from marinade and cook for about 3 1/2 minutes, and up to 5 minutes, per side, depending on thickness. Season both sides with salt and pepper as you grill. (I did 4 minutes per side in the thinnish flank steaks shown, and they were too medium for our tastes, but your mileage may vary.) Remove Let rest for 5 minutes before slicing very thin and putting on a serving plate.
To serve: Place cherry tomatoes, cucumbers (see Note), and herbs each in their own bowl with a spoon for serving. I like to put out extra sliced bird’s eye chili on the side, splashing a little rice or plain vinegar on it for extra kick. Put out your noodles, steak, and salad dressing too. A tiny ladle (I have one like this) is ideal for the dressing, because mine always separates, and this allows people to stir a bit before spooning it over.
To eat! We like to start with a small pile of noodles, followed by a few slices of steak, big spoonfuls of each vegetable, a few chilis, and a ladle of the dressing, followed by the herbs (don’t skimp; they’re perfect here). Repeat as needed.
New note, November 2019: If you’re in one of the many areas with romaine recalls right now, don’t sleep on this salad. My favorite alternatives are red and green leaf lettuces, butter/Bibb/Boston, and chicories (endive, Belgian endive, and the gorgeous castelfranco), or a mix of any of the above. As always, the dressing here is the star.
- 1 head of garlic
- 3/4 cup plus 1 tablespoon (175 grams) olive oil, plus a splash for the garlic
- 1 garlic clove, peeled
- 2 teaspoons (10 grams) smooth dijon mustard
- 1 1/2 tablespoons (21 grams) white wine vinegar
- 2 tablespoons (28 grams) sherry vinegar
- 2 large egg yolks
- 5 anchovy fillets
- Juice of half a lemon, plus more if needed
- Kosher salt
- Freshly ground black pepper
- 2 cups (180 grams) walnut halves
- 2 large egg whites
- 3 packed tablespoons (30 grams) dark brown sugar
- 1/4 cup (75 grams) honey
- Freshly ground black pepper
- 1 teaspoon (5 grams) kosher salt
- 2 romaine hearts, ends trimmed, leaves separated
- 1/3 cup roasted garlic dressing (above)
- 2 ounces pecorino romano cheese
- A handful of candied walnuts (above)
- Freshly ground black pepper
Roasted garlic dressing
To make the roasted garlic dressing: Heat your oven to 350°F. Cut a quarter inch off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Drizzle lightly with olive oil. Wrap it tightly in the foil and bake for a little less than 1 hour.
Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and set the rest aside for another use (“its really good just spread on grilled bread,” the book tells us). Leave the oven on for the walnuts.
Put the roasted garlic, the raw clove of garlic, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined. With the machine one, add the olive oil in a slow, thin stream until it’s incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired.
Meanwhile, make the walnuts: Put the nuts on a baking sheet and toast 8 minutes, turing your baking sheet and tossing the nuts around halfway through.Remove them from the oven and let them cool. Turn the oven down to 275°F. Cover a large baking sheet with foil and (do what I didn’t do), coat the foil with nonstick cooking spray.
In a large bowl, whisk the egg whites until they begin to have body but not until they form soft peaks. Add the brown sugar, honey, and about 10 turns of a pepper grinder’s worth of black pepper to the whites, and combine. Add the walnuts to the mixture and mix until they’re all well coated. Spread them on the prepared baking sheet and sprinkle them evenly with the salt. Bake for about 24 minutes, turning the baking sheet about halfway through. The nuts should be dry and not sticky. Remove them from the oven and let them cool.
To assemble: Place the romaine leaves in a large bowl. Pour about 1/4 cup roasted garlic dressing over the leaves, using your fingers to toss and coat the leaves evenly. (The book warns that tongs will damage the leaves here, and won’t distribute the dressing as easily.) Use the remaining tablespoon or so if needed, to taste (Romaine hearts vary a lot in size).
Divide the lettuce between two plates. Grate the Pecorino over each plate. Scatter the walnuts over the two plates and give each a grind of black pepper. Eat with a knife and fork, blissfully.
We’ve all been lying to you about crispy chickpeas. I’m sorry. It wasn’t very cool of us. I include myself; I’ve been telling you for years that you can crisp chickpeas in the oven and you can, you really can. But it’s not the whole story. The whole story is that you can get them crunchy in the oven but they also dry out a bit and the texture isn’t half as good as the more lightweight, nuanced crisp you get from frying them on the stove. I’ve always known this. But, who wants to deep fry? Not most of us, and certainly on a random Tuesday. It sounds like a project. It must use a ton of oil. It feels a bit heavy… for lunch.
But what if none of this is true, either? One day earlier this summer I wanted crispy chickpeas and I didn’t want to crank up the oven for 35 to 40 minutes to make it happen. Instead, I heated a few tablespoons of oil (a tablespoon more, if that, than I find roasting them requires) in a small frying pan and it took all of 10 minutes to get them perfect — crispy with shattery edges, but still soft inside. I drained them briefly on a paper towel, coated them with salt, pepper, and lemon zest, and then I added a little more oil to the pan and fried some thinly sliced zucchini until it were browned in spots. On a plate, I stirred together some plain yogurt, finely grated garlic, lemon juice, and salt. I layered the zucchini on top, and half the chickpeas on top of that. I finished the whole thing with red pepper flakes, fresh herbs, and more lemon juice. And I don’t know that I have made a more perfect plate of food since.*
Nutty chickpeas, almost sweet browned zucchini, cold garlicky yogurt, with an intense toum-like vibe, all together in each forkful is more complexity than I’d ever hoped to find in a plate of beans and yogurt. I made it again the next day, frying more zucchini and using the second half of the fried chickpeas, and I plan to repeat it all fall and winter with other vegetables I can singe in a pan (eggplant, thinly sliced peppers, perhaps even some winter squash). I’m envisioning a future where I sit down to stunning, plated lunches I’ve made just for me, because I’m worth it, but that’s just early September ambition talking. But let me daydream, okay?
* which is either an insult to all of the food I’ve made since or a tell that, well, I’ve barely cooked recently. Because… we just got back from Ireland! We’ll talk more about the food soon, but in the meanwhile, if you’re into reading itineraries, I wrote this up just for you.
Six months ago: Salted Peanut Tart
One year ago: Foolproof Cacio e Pepe
Two years ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija
Three years ago: Eggplant Parmesan Melts and Even More Perfect Blueberry Muffins
Four years ago: Angel Hair Pasta with Raw Tomato Sauce, Crispy Peach Cobbler, and Corn Chowder Salad
Five years ago: Strawberries and Cream with Graham Crumbles and Corn Cheddar and Scallion Strata
Six years ago: Almond-Crisped Peaches, Key Lime Popsicles and Zucchini Parmesan Crisps
Seven years ago: Mediterranean Baked Feta with Tomatoes, Leek, Chard, and Corn Flatbread and Vanilla Custards with Roasted Blueberries
Eight years ago: Hazelnut Plum-Crumb Tart, Zucchini Fritters, and Naked Tomato Sauce
Nine years ago: Eggplant Salad Toasts and Peach Shortbread
Ten years ago: Griled Eggplant and Olive Pizza and Peach Cupcakes with Brown Sugar Frosting
Eleven years ago: Slow-Roasted Tomatoes, Kefta and Zucchini Kebabs and Dimply Plum Cake
Twelve years ago: Double Chocolate Torte and Spicy Soba Noodles with Shiitakes
Thirteen years ago: Moules Frites and 44-Clove Garlic Soup
Today my third cookbook, Smitten Kitchen Keepers, comes out and thank goodness, because it’s been impossibly hard to keep it from you this long.
It feels downright unfair that I figured out how to make the best molasses cookie — thick, tender, but also one-bowl, no hand-mixer required, the kind that makes your whole home smell like the holidays — and you’re only finding out about it today. My favorite pot roast is in there; sometimes I add rice shortly before it’s done for a truly one-pot meal-of-a-braise that feels perfect for this cold week. There’s a warm hoagie that’s practically a vegetarian cheesesteak. The most perfect chocolate chip cookie I could possibly dream up is there (it has salted walnut brittle inside). A deep dish, actual doorstop of a broccoli cheddar quiche that serves a crowd and an egg salad, just for us. The easiest three-layer chocolate party cake that could ever exist is filled with a salt-flecked milk chocolate buttercream and it’s designed to fit in the bottom of a shopping bag so you can take it everywhere with you. The actual craziest thing I’ve suggested you do with cabbage (salt, vinegar, and char it), might lead to the craziest thing you do with cabbage (eat it from the pan, standing up). There are cream cheese and jam challah buns that make me think of my dad and there’s a pound cake that I hope could be worth the cover price alone.
They’re all, to me, keepers — the kind of recipes that you make and know instantly that you’ll want them to be part of your repertoires forever. For 17 years on this site, I’ve paid close attention to what happens when we are in kitchen and I try to apply everything I’ve learned about how to make shopping easier, cooking more doable and enjoyable, and the outcomes more reliably delicious. Because if you hate making the recipe — if the process was persnickety and you dirtied every bowl in your kitchen — it barely matters if the result was otherworldly, you’re going to avoid it. And I want these to be recipes you, above all, love to make.
And then there’s the Green Angel Hair with Garlic Butter, the swirly, verdantly tangled cover dish, which came out a whim of a party snack. A few New Year’s Eves ago, I set out to make my case for the return of whole-roasted heads of garlic, except, instead of roasting the garlic with a drizzle of olive oil, I used a stick of butter (“Whoops!”), roasted it for the better part of an hour, and blended it smooth, and we smeared it on pieces of bread and, did you know, I also made a cheese soufflé that night? And beef Wellington? (The theme was old-school decadence.) Neither of those dishes made the impression that the roasted garlic butter did.
But what if you want weekday garlic butter confit in your life? And your life doesn’t have crostini and sparkly cocktails on a Tuesday, much as that needs correction? Well, then, you should take this garlic butter and blend it with a bag of spinach until the garlic butter is brilliantly green, and toss it with spaghetti finished with black pepper and sharp Pecorino cheese for not only one of the best things I’ve ever made for dinner, but also the recipe I expect you to look at the least: make it once, memorize it forever.
The Smitten Kitchen Keepers Book Tour: It begins this evening. I’ll be signing books at Fish’s Eddy in Manhattan from 5-7pm and I hope to see you there. (There will be cookies! And fizzy drinks!) Every other event — Atlanta on Thursday! Union Square Greenmarket this Saturday! Toronto next week! and so, so much more! — is listed on the Events page, and more are added every week so keep your eyes peeled for upcoming announcements of New Jersey and Vancouver events. I hope to see you on tour! I hope we can finally hang out.
Note: Smitten Kitchen Keepers cookbook images — the cover, first collage of book recipes, and the top photo in this post — have been styled by Barrett Washburne. (Photographed by me, Deb Perelman, as are all of the photos on the site and in my books.) …
Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perfect for this blustery, celebratory time of year. For dinner you might eat this with a big green salad and a cup of soup. You might set this out as a side dish with a big roast. You might put it out as part of a party spread too, an oasis of savory among all of the cookies and molten cakes.
We start with the Garlic Butter Roasted Mushrooms in the archives, the ones that I describe as giving mushrooms the “escargot” treatment which to say that they’re cooked in a not-insignificant amount of butter and garlic, then finished with lemon juice and a shower of parsley until they’re complex and wildly more delicious than it would seem so few ingredients could be. But why stop there? Once you nestle in a small brie (or camembert) at the end and let it warm up in the oven, there’s no looking back: you’re probably going to end up scooping it again and again onto toasted baguette slices and entirely forgetting to eat dinner — there really are no rules right now and I say we lean into it.
Smitten Kitchen Keepers, my third cookbook, has been out for exactly six weeks today and nothing makes me happier than seeing how many of you are already cooking from it. I know it’s been quiet around here while I’ve hopped around Washington D.C, Philadelphia, Boston, Chicago, Toronto, Denver, Boulder, and even Spartanburg, South Carolina. Busy season continues in the new year with book tour stops in Minneapolis (next week!), 92nd Street Y (in NYC), then Austin, Houston, California, Portland, Oregon, Seattle, Vancouver, oh and I just added a March date in Columbus, Ohio! All book tour stops and ticketing details are on this page, and I keep it updated as we add new dates. I hope we get to finally hang out. You know what else is going to be really fun? When I get to start cooking all of the recipe ideas I had bottled up when I was on the road this winter. I can’t wait.
6 months ago: Summer Ricotta with Grilled Vegetables
1 year ago: Russian Napoleon
2 years ago: Small-Batch Eggnog and Baked Brie with Balsamic Red Onions
3 years ago: Unstuffed Mushroom Casserole and Banana Toffee Cake
4 years ago: Baklava Babka and Cosmopolitan
5 years ago: Dutch Apple Pie and Salted Butter Chocolate Chunk Shortbread
6 years ago: Pimento Cheese Potato Bites
7 years ago: The Browniest Cookies, Gingerbread Layer Cake and Feta Tapenade Tarte Soleil
8 years ago: Deep Dark Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini
9 years ago: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch
10 years ago: Fromage Fort
11 years ago: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze
12 years ago: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch
13 years ago: How to Host Brunch and Still Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn
14 years ago: Cranberry Vanilla Coffee Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Short Ribs, Sugar and Spiced Candied Nuts
15 years ago: Robert Linxe’s Chocolate Truffles and Caramel Cake
16 years ago: Parmesan Black Pepper Biscotti
Baked Brie with Garlic Butter Mushrooms
- 1 pound mushrooms, any kind, here I’m using cremini and oyster
- 2 tablespoons capers, drained and chopped
- 3 large garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt (I’m using Diamond, use half of other brands)
- Freshly ground black pepper
- 3 tablespoons cold unsalted butter, cut into pieces
- Juice of half a lemon
- 1/4 cup chopped flat-leaf parsley
- 8-ounce wheel of brie (or camembert)
- A few sprigs of thyme (optional)
- Toasted baguette slices
- Heat oven to 450°F. In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt and many grinds of pepper. Dot with butter and roast, turning over once, until mushrooms are more deeply browned and a bubbly garlic sauce begins to form below, 15 minutes. While the mushrooms roast, trim the top off your brie with a sharp knife — it’s totally edible but this makes it easier to dip into when warm. Make space in the center of the mushrooms and nestle in the brie and top with thyme, if using. Return to oven for 10 minutes, until brie is warm and loose, adding more minutes if needed. Squeeze lemon juice and scatter parsley over mushrooms. Arrange baguette slices around the brie and mushrooms. Place a small spoon the brie and a larger spoon in the mushrooms. Serve immediately, swooping brie and scooping mushrooms and their juices on the toasty bread.
- I usually use cremini mushrooms but I had a few oyster mushrooms too, and tore them in, and you should use whatever you have around.
- You didn’t ask but my favorite place to buy cremini, shiitake, and oyster mushrooms in NYC is the Bulich Mushroom stand at the Union Square Greenmarket. They’re usually on the north end on Wednesdays and Saturday. The prices are reasonable and the quality impeccable each time.
- Yes, there are capers in here and you’re about to tell me you hate capers and ask what else you can use — I’d use anchovies. If you’re about to tell me you don’t like anchovies either, I’m going to suggest that you might just not like briny things and that’s okay, you can skip it. Nobody has ever complained about mushrooms merely roasted in garlic butter. But I insist that the capers add an amazing nuance here.
- The mushroom portion of this dish is adapted from the late Gourmet Magazine. You can also find the garlic butter roasted mushrooms in the archives here.