I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set.

Mushroom Scallion Tartine with Poblano Yogurt

The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you’re anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt – also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.

Mushroom Scallion Tartine with Poblano Yogurt

 

Continue reading Mushroom Scallion Tartine with Poblano Yogurt on 101 Cookbooks

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Thanks big Emeril’s Food fan here

I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set.

Mushroom Scallion Tartine with Poblano Yogurt

The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you’re anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt – also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.

Mushroom Scallion Tartine with Poblano Yogurt

 

Continue reading Mushroom Scallion Tartine with Poblano Yogurt on 101 Cookbooks

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Who else thinks Good Beans is cool

American cultureI work on lots and lots of projects throughout my days. A cute holiday craft here, a fun new snack for the boys there, some DIY art… But what I always need to remind myself is that the most important project I can work on is MYSELF! I tend to push exercise or meal planning […]

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This sweet-and-spicy pepper sauce is really addictive.


Black pepper

Recipe by Rachael Ray

1. Under a preheated broiler or over the open flames of the gas burners on a stovetop, cook the peppers, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a bowl and cover. Let rest until cool enough to handle, about 15 minutes. Peel and seed the peppers, then chop into bite-size pieces. In a medium bowl, mix the EVOO, vinegar, capers, chile paste, and garlic. Stir in the peppers and herbs.

2. Meanwhile, trim the skin from the fish. Using a mallet or skillet, gently pound the fish between sheets of plastic wrap until 1/8 to 1/4 inch thick. Season the cutlets with salt and pepper.

3. On a work surface, chop the parsley, oregano, lemon zest, and crushed red pepper. Transfer to a wide shallow bowl. Mix in the breadcrumbs.

4. Press the cutlets into the crumbs until evenly coated. Transfer to a wire rack.

5. In a large skillet, heat about 1/8 inch of refined olive oil over medium-high. Working in batches, fry the cutlets until deep golden brown, 1 to 2 minutes per side.

6. Place the cutlets on plates. Top with the pepper sauce. Serve with the lemon wedges.