We’ve had some absolutely stunning weather here in Minneapolis over the past week. It makes me utterly giddy. I hope you’re in for some good weather and fun times this weekend. I have grand plans to take my new book to a coffee shop and sit outside in the sun for several hours. I’m also looking forward to seeing a friend for brunch Sunday and finally getting to experience Tilia! Here are some great posts from around the web…

This looks like a perfect vegetarian sandwich.

Chocolate for breakfast? Don’t mind if I do.

For the love of sausages.

Things like this make me excited for our first CSA this summer.

Is our taste for breakfast cereal changing?

This cookie combination sounds divine.

Would you ever bake a cake for a family wedding?

Street food: in the U.K., a little theatre brings in the punters.

And…the world’s best street food.

(Photo courtesy of Tide and Thyme.)

Welcome to the weekend! What will you be up to? Any grand cooking plans? I’m participating in a Blogger Bake Sale to benefit Share our Strength‘s No Child Hungry campaign. If you live in the area then I’d love it if you stopped by and said hi! It’s this Saturday, April 28th from 12-3pm at Midtown Global Market in stall #158, right by Mapps Coffee. (Psst. I’ll be selling some of these and also some of this!)

Here are some fun links from around the web…

Beet dumplings sound delicious and look so pretty!

Sweet, warm, creamy comfort in a bowl.

It’s easy as {pizza} pie!

My new favourite (local!) food blog find.

Make your own pho.

Oh-so-English, jam tarts.

Spring in a single plate.

How to cook perfect chocolate chip cookies. Do you agree?

I’ll be making some of these on the asap. Holy smokes!

P.S. I’m guest posting over on the Jigsaw-London blog today for Brit Week – read it here if you’d like!

(Photo courtesy of Laksmi Wennakoski-Bielicki.)

This green bean casserole is a fresh take on the Midwestern classic, but it loses none of its creamy, buttery taste and texture.

You won’t find any cream of mushroom soup or canned fried onions here, I’m afraid.  This casserole isn’t really all that fancy but it does omit those crazy ingredients and instead focus on whole, real ingredients to create something pretty delightful.

Butter, shallots, shiitake mushrooms, fresh parmesan, more butter….you see where this is going. Cayenne pepper and nutmeg give the Béchamel-type sauce a real depth that I’m pretty sure you can’t get in a can.

I’m convinced that the smell of onions sauteing in butter is one of the greatest smells of all time. That, coupled with the beautiful 80 degree, September sunshine beaming into my kitchen made cooking this a truly great experience.

We got these green beans at the farmers’ market last weekend and they were still perfectly crisp and fresh a week later. Love.

Fancy Green Bean Casserole

adapted from Martha Stewart

Ingredients

Serves 8

• 6 tablespoons unsalted butter, plus more for dish
• 1 medium onion, diced
• 1 green bell pepper, seeded and diced
• 1 pound shiitake mushrooms, stems trimmed, quartered
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
• 6 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch cayenne pepper
• 1 pinch grated nutmeg
• 1 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup canola oil
• 4 shallots, cut crosswise into 1/4-inch rings

Directions

1. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
2. Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
3. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk gradually, and continue whisking until mixture has thickened, about 5 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
4. Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole.
5. Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain.
6. Heat broiler, positioning rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbly and heated through, about 10-20 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Sprinkle fried shallots over top, and serve immediately.

Hot, creamy, buttery, perfect. Eat it as soon as it comes out of the oven to taste it in all its piping-hot cheesy glory. Yum.

For more “fancy” takes on American classics, you might want to try:

> posh mac and cheese

> eggplant parmesan