Who says we have to suffer...to live a healthy happy vibrant life?

Red wine and dark chocolate... might seem decadent...but these guilty pleasures also might help us live longer...and healthier lives. Red wine and dark chocolate definitely improve an evening..but they also contain resveratrol..which lowers blood sugar. Red wine is a great source of catechins..which boost protective HDL cholesterol. Green tea? Protects your brain..helps you live longer..and soothes your spirit.

Food for Thought, the blog, is about living the good life...a life we create with our thoughts and our choices...and having fun the whole while!

I say lets make the thoughts good ones..and let the choices be healthy...exciting...and delicious! Bon Appetit!

Friday, February 18, 2011

Garlic and Butter Roasted Mushrooms

I found this recipe (and the photo) on Smitten Kitchen.com and she got it from Gourmet.com. There is something so fragrant about garlic simmering in butter..in this case in my beautiful Mario Batali enamel cast iron pot that I got at Crate and Barrel...

The first time I made these I tripled the recipe and roasted three pounds of mushrooms..for a family gathering. A birthday dinner. They didn't make it all the way around the table..I had to beg for a taste off of someone else's plate. Make sure you have a nice loaf of fresh crusty French or Italian bread handy..there were juices to sop up and I'll admit..I've made lunch of this dish more than once this season..all alone...but I feel safe in predicting that your man will be your love slave if you make these for him!

Just have to say that a dish like this is begging to be served alongside a nice grilled steak...

1 pound mushrooms such as cremini or white, halved lengthwise if large

2 tablespoons capers, rinsed and chopped

3 large garlic cloves, minced

2 tablespoons vegetable oil

3 tablespoons unsalted butter, cut into pieces

2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
Roasted Garlic....
No Mushrooms handy? If you just want some garlic instead of butter on crusty bread...roast it.
Place whole unpeeled bulbs round side down in a baking dish, drizzle with olive oil, cover with foil and bake about 90 minutes at 325F

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