Monday, June 06, 2005

completely unsupervised use of butter and oil

Sheri shared with me her secret recipe for garlic butter and I thought I had it memorized....but I was wrong...totally wrong! I overbuttered and overoiled and even oversalted. I thought I could never oversalt anything, but I did.
We were running low on all groceries, so I really just threw some shrimp and mushrooms into some butter and oil, boiled up some whole wheat noodles and tossed it all together with capers and Italian parsley.
I have made a more conscious effort to use more fat in my cooking for two reasons: a) more flavor, and b) your body needs fat to burn fat. There is proof in this because I have lost two pounds since introducing fat back into my diet. Score!


Amy said...

And fat makes you stay full longer.

I love capers. I think I need some capers soon.

Sheri said...

Yay for fat! :)

Garlic butter (full recipe):
8 tablespoons butter
3 cloves garlic, minced
3/4 tablespoons kosher salt
freshly ground pepper
2 tablespoons olive oil

Heat the oil on relatively low heat, and cook the garlic/salt/pepper until it's cooked but don't brown it. Pour over the butter and stir it up!

Sometimes I add some freshly chopped Italian parsley to the butter too.