I suppose that because it’s Hallowe’en, I should rename this week’s dish. Something like Blood and Bones, a meal to suit the most ghoulish of eaters. But, I’m not that keen on messing with a storied dish like Osso Buco, even for the sake of a seasonal tie-in.
Instead, I’ll tell you that while we fielded visits from tiny zombies, fairies, witches, and one amazingly kitted-out Captain America, this citrus-y take on a classic recipe slowly braised in the oven.
I don’t eat veal, so my halved portion of beef shank rang in at less then ten dollars. For once, my preferences benefitted my pocketbook. I don’t think the dish suffered, either.
I served this with the citrus and onion rice that Dorie suggests in her bonne idée and it was a perfect accompaniment. I’m expecting tomorrow’s leftovers to taste even better.
Double Chocolate and Banana Tart
This month has been a pretty special one for Doristas, as we saw with last week’s posts. It was also a very special month for us, too, as we celebrated our tenth anniversary. This tart, made with a gluten-free version of Dorie’s chocolate pâte sablée, was one of the treats we shared together.
My gluten-free conversion needs a little work. The tart shell was crumblier than it should have been, but it didn’t fall apart and it tasted delicious, so it’s a good start. The filling – caramelized bananas covered in chocolate ganache, topped with slices of raw banana painted with hot apricot jam – was every bit as good as you could imagine.
Needless to say, we didn’t share. It was an anniversary treat, after all.