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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Oven roasted shrimp served in a fiery, tomato based sauce with pasta.
Oven-roasted shrimp served in a fiery, tomato-based, Italian Fra Diavolo sauce with pasta.

Roasted Shrimp Fra Diavolo

Fair warning. Sort of like shrimp sauce picante, just by virtue of the name, this sauce is fiery!! I ain't lying y'all. Let's just say I didn't need any lip plumper after eating this.

Now I made it exactly as I have written it, but if you prefer things a bit more on the mild side, simply eliminate the Cajun seasoning on the shrimp and reduce the red pepper flakes. Take note too though, that with any leftovers, heat will be intensified even further!

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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 really loves this ?

Pickles can be polarizing, but the vinegary cuke has become the snack world’s most popular flavor.


GORDON RAMSAY

Forget pineapple—pickles are officially pizza’s most divisive topping. Rhino’s Pizzeria and Deli in Webster, New York, went viral last year when word hit that it was topping a pie with pickles and dill weed. Needless to say, pizza purists went berserk. Even Gordon Ramsay weighed in, commenting on Rhino’s Facebook page with a simple “No.” 

But there are plenty of believers. “People either love pickles or hate them,” says Cindy Arena, Rhino’s manager. “We have a map in the restaurant, and folks who have traveled from all over the country stick in a pin where they come from. We had a couple fly in from New York City to pick up two pickle pizzas and then went straight to the airport to fly back.” 

The pickle has risen to an it-flavor for everything from Sonic slushies to Boom Chicka Pop popcorn. It’s even being swirled into ice cream! At Lucky Pickle Dumpling Co. in New York City, the pickle soft serve made with cucumber juice and a little salt is one of the most popular things on the menu, says general manager Taylor Gardner: “We’ve actually had to ramp up our delivery service to accommodate so many orders.”