Daily market shopping is highly recommended by any chef worth his salt. Unfortunately, it's not a practice conducive to many lifestyles, my own included. When possible, though, it's fun to find treasures-of-the-day and go from there, in planning a dish or two. Such was my good fortune, today. Our local farm stand had an abundance of appetizing fruits and veggies on display. All the bin apples were priced fairly at only 69 cents per pound. I love to mix varieties for the best side dishes or pies. Gigantic portobellos and bright red peppers tempted me, as did the mangoes, avocados, pomegranates and squash of every variety. Even a basil plant found its way to my cart. I could easily be a total vegan... are you reading, Joe?
Here's my concoction, using two mushrooms:
 |
End Result |
Remove stems, peel, clean and chop. Clean caps carefully, removing black gills and trimming around the rough, usually-damaged edges. Spray with EVOO.
Roast two red peppers - peel, seed and toss into Cuisinart with two wedges of Laughing Cow; whirl. (For the record, ricotta cheese is the absolute best when creamed with the peppers... next time.) Add chopped stems to this mixture and divide onto inner sides
of each cap.
of each cap.
Generously top with crumbs that include bread of your choice and sun-dried tomatoes (link). Gently press crumbs into pepper layer. Top with chopped scallion whites and garnish with greens; season with pepper and oregano, if your crumbs are unseasoned. Spray with more EVOO. Bake at 375 degrees for about
half an hour.
half an hour.
Please be reminded that anything goes!
Buon Appetito.
