FFWD – Osso Buco à l’Arman & Double Banana and Chocolate Tart

Osso Buco

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

Double Banana and Chocolate 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.

Find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Osso Buco à l’Arman. Then, check out all the Double Chocolate and Banana Tart goodness.