V.18 No.45 | 11/5/2009
By Evan George and Alex Brown
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.
Adult Craft with Tina: Heart Puzzle Wreath at Alamosa Library
Make your valentine a wreath made out of puzzle pieces. All materials provided.
Lightning Hall • folk-blues at Canteen Brewhouse
Teen Write Night at Cherry Hills LibraryMore Recommended Events ››