V.18 No.45 | 11/5/2009
We just purchased a half a pound—each—of fresh chanterelles (it is fall, people!). But in a bout of lunch-box paranoia, Evan feared that the mushrooms would shrivel in the fridge and miss their peak. So we minced the beauties and made a mushroom duxelles (say “duke-sell”)—a classic French dish of mushrooms roasted with shallots, fat and wine. Nearly a tapenade, the stuff is versatile enough to work on vegan bruschetta or dress up leftovers.
Friday Filmmakers Coffee at Jean Cocteau Cinema
A get-together for professional filmmakers who are actively working in the industry in New Mexico.
Last Annual Gatas y Vatas: A.L.A.S. • Lilah Rose • Christy Cook • Cthulha • Lady Uranium • Alonerly and more at The Kosmos
Over the Edge for Special Olympics at New Mexico Bank and TrustMore Recommented Events ››