Sleepy girl mocktail.
Smoke crème fraîche until melted and light brown on surface, about 5 minutes.Uncover and carefully remove dish to a heatproof surface.. Toss greens with lemon juice.
Divide crème fraîche among plates, and scatter mushrooms over crème fraîche.Drizzle each plate with 1/4 teaspoon honey, and top loosely with greens.Serve immediately.. Make Ahead.
Mushrooms and crème fraîche may be cooked up to 2 days ahead.Let cool, cover, and refrigerate; reheat before serving..
Woodsy, savory Italian red: Isole e Olena Chianti Classico.
extra-virgin olive oil, plus more for oiling the grate and brushing the steaks.Toast Guinea pepper and grains of paradise in a small skillet over medium, stirring constantly, until fragrant, about 1 minute.
With a mortar and pestle, grind Guinea pepper mixture to a coarse powder.Add 1 cup of the onion and 1 teaspoon of the fresh ginger; grind and smash into smooth juicy paste.
Set spice paste aside..Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.. Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium.
(Editor: Powerful Consoles)