There were so many dishes I wanted to make, but I had to limit myself and not get too carried away. I still made several dishes, though.
The first was the Osso Buco with beautiful beef shanks from Whole Foods. I was thrilled to find the grass-fed, LOCAL beef from Maui Cattle Company at only $3.99/lb! I love WF's meat counter.
The meat seared beautifully in my favorite Le Creuset pot. Then, in went the medley of vegetables - mostly from a couple of different farmers markets. (Can you tell I like orange kitchen items?).
I finished up the sauce and popped it in the oven to simmer for a couple of hours. The meat came out tender and the sauce was outstanding. A very successful first attempt at this dish!
We had the carrot timbales and mashed cauliflower to go along with this colorful and super tasty dish. Both recipes are from the book as well. I was going to saute some chard for some extra green, but was too tired from all the other prep, so it didn't get done.
The carrot timbales were a hit - smooth, light and fluffy. I made the recipe as printed, then read the variations AFTER it was cooked. Although they were delicious I, personally, would like a little extra kick from ginger or curry next time.
P.S. I'm going to write a review for the cookbook, but want to try a few more recipes first.