When You're Hot, You're Hot

The meal of osso buco, fresh green beans and yukon gold mashed potatoes turned out so well that I was on a roll...so instead of letting the chocolate bread pudding sit for 48 hours, I baked it after 24. I can't imagine this being any better if it had sat for another day. After turning out a lovely home made whipped cream (and patting myself on the back), we indulged in the dense (but not too dense), rich (but not too rich) glorious decadent dessert. Thank you, Freya, thank you and the BBC from the bottom of my heart...and the eggs.

Delizioso!!

Osso buco...in a world full of average and..yes, above average food, this dinner stood out. Divine. Delicate. Flavorful. Possibly the best dinner I have ever made. I'm not often at a loss for words so I hope the pictures speak for themselves.

Over medium-high heat, dredge veal shanks lightly in flour, brown in butter. Remove veal and keep warm.

To same pan add 1 each chopped carrot and chopped onion. Let simmer for 10-15 minutes. Add 3/4 cup beef stock and a can of diced tomatoes. Add veal shanks back to pan- stir. Turn heat to low, cover and simmer for 90 minutes.

Voila!
...and the eggs.

Osso Buco- Mmmm mmm good!

Tonight's menu: Osso Buco. Why not? A full report on that coming tomorrow morning.

In the meantime, I put together the chocolate bread pudding recipe recommended by Freya. It was easy enough: cut up bread, melt other ingredients in a double boiler and layer everything in baking dish. The recipe requires it sitting in the refrigerator for 48 hours before baking, so Friday night's dessert is sitting, waiting for its 15 minutes of fame. I feel good about this one, but only time will tell...and the eggs.