Chanterelle & Green Bean Casserole

Chanterelle & Green Bean CassaroleThis is a popular Pacific NW version of the traditional Thanksgiving side dish, Green Bean Casserole. Stephanie Kimmel, chef/owner of Marché restaurant in Eugene, turned Thanksgiving’s well-worn green bean casserole into a refined dish. The colorful fresh green beans and chanterelles baked in a homemade white sauce are a serious improvement over the 1950s three-can combo. For toppers, the golden shallot and bread crumb crust out-crunches canned french-fried onions any day. To make things easy on the big day, prepare the beans and sauce ahead. Continue reading

Pumpkin Carving Tips

Pumpkin Carving Tips

  1. Don’t cut out the top of the pumpkin to scoop out seeds. Cut out the bottom instead. This way, the pumpkin doesn’t cave in on itself and it lasts longer. Also, you can just set the pumpkin over a lit candle or light without having to stick your hand inside.
  2. Sprinkle some cinnamon inside the pumpkin after carving. The heat from the light or candle will make it smell like pumpkin pie.