I always tell my friends that I should have been born a man. Not that I’m into girl action (although there’s absolutely nothing wrong with it) but more like I act like one all the time, sometimes probably even more so than Yuye. I know, this is sounding a bit weird. Let me explain.
I’m talking about liking to eat oily foods. I’ve seen so many girls, many of them my good friends, picking the skin off chicken, duck and my favourite pork belly, then not drinking the most delicious soups because it was ‘too oily’ or giving their food to the boyfriends because they were ‘full’. Skin on meat in my opinion, are what make the meats tasty. Sometimes a dish just needs that extra bit of oil or butter to lift the flavours and make it shine. But don’t get me wrong, I Have nothing against those girls who take the skin off, just give them to me. 😛
I would always eat a lot whether at restaurants or at home and Yuye has exclaimed more than a few times that ‘you sure eat a lot for a girl’. Ahem, excuse me? I’m allowed to have a good appetite when the food is good. I also eat my food in a way that often might not seem ‘ladylike’ to a lot of people but again, my excuse is that the way I eat pays compliments to the cook for making such delicious food!
Just like my love for skin on meats, I love a lot of butter in my garlic butter mushrooms. I do make mushrooms the oil free way as well but sometimes that buttery goodness is needed to make me feel like myself. The following recipe is a bit more toned down I think, but adjust the butter according to how oily you like your mushrooms. 🙂
Garlic & butter mushroom crostinis
Makes 4 crostinis
• 4 large mushrooms (you can use different types for this dish) sliced
• 4 cloves of garlic (finely chopped)
• Leaves of 1 small bunch of fresh flat leaf parsley (roughly chopping), leave a few leaves for garnish
• 4 pieces of fresh baguette bread, cut to roughly 1cm thick (I used sour dour)
• 120g butter
• Salt & pepper to taste
1. Toast bread until slightly golden, I usually just put them on a flat pan or in the oven.
2. Melt the butter in a flat pan on medium high, careful not to burn it.
3. Fry garlic until just before it turns brown and add in mushrooms. Cook until mushrooms are soft and slightly turned colour.
4. Add in parsley leaves and toss until coated in butter (add more butter or oil if it looks dry at this stage)
5. Add salt and pepper to taste, garnish with parsley leaves and serve on bread or in a bowl as a side.
Question time: Do you like to eat the skin on meats or do you prefer to take them off? It’s ok, I won’t judge you. O_O