Wednesday, January 5, 2011

Faux Escargot

I fell in love with these delectable mollusks while studying abroad in Paris some years ago. It started off as a "since we're in France, we should at least try these" menu gamble that resulted in a frenzy of snail-slurping and lip-smacking and sponging out each last bit of parsley-ed garlic butter with the crusty bread on the table. For those of you who find the previous sentence unappetizing to say the least, fear not, for you won't have to brave the earthy chewiness of l'escargot to enjoy the bright rich sauce that makes the dish.

Thus I give you faux escargot - and a great new blog for you to follow.

Photo from Smitten Kitchen
Smitten Kitchen is one of the most phenomenally written and phenomenally beautiful food blogs on the interwebs - and there are truckloads of them out there. Truckloads. Writer and photographer, Deb is quick and witty and the food she cooks up in her tiny NY kitchen is divine to say the least. I tried her Garlic Butter Roasted Mushrooms which I've deemed 'faux escargot,' last night - and they will be a staple at our house from now on. It might be the best way ever to prepare mushrooms, and make your house smell like heaven at the same time. That's only if you believe that heaven smells like roasting garlic, which of course, it does. 

The secret to the escargot-esque flavor? I think it's the capers! Who knew?

Photo from Smitten Kitchen

So dear Deb, thank you for this glorious recipe and for your beautiful blog. I can't wait to try out what you're cooking next!

Garlic Butter Roasted Mushrooms  
From The Smitten Kitchen - originally from

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.

P.S. I cooked the parsley and lemon juice in with the rest of the ingredients, probably because I'm bad at reading directions. It tasted great anyways.