It's a Celebration

  

 October 15th.  Exciting on many levels.  Herb Market at Pearl Brewery.  Halfway to Halloween.  Ian coming home.  Fall weather.  I found this beautiful succulent wreath and had to have one.  The vendor said his has lasted >1 year.  Just have to take it down and hose it off, trim growth.  Damn thing weighed a ton, almost didn't make it to the truck.

Ian is home for a full week so not only does he have time to help me with the mundane stuff like  putting gas in the truck, washing dishes, and taking care of our internet provider issues (hence fewer posts this week), but we have time for some FUN! And bike riding.

Beer tastings...the Shock Top was Ian's favorite (and my dad's); I am sticking with the Pumpkin Ale.

 Cooking a special meal.  Got these gorgeous beef shanks from Koch Ranch at the Pearl Farmer's Market.  Not beautiful in the making but soooo delicious.  I modified a recipe from Dorie Greenspan and served with a butternut barley risotto that I found on one of my new favorite food blogs...Bake Me Away {Hi Jessica!}.  The perfect fall meal.   

Unfortunately we were losing light fast at this point, and Ian left the big DSLR behind so the pictures do not do this dish justice.

 Dessert was special too....a double chocolate banana tart--again from Dorie Greenspan.  If the way to a man's heart is through his stomach she should be married to George Clooney.

 Leave me a comment if you are interested in recipes and I will post a follow-up!   

Update on Monday, October 24, 2011 at 8:30AM by Ginny

With some adaptations from Dorie Greenspan's book "Around my French Table."

Banana Tart

For the tart shell

1 1/4 c. all purpose flour

1/4 c. unsweetened cocoa

1/4 c. powdered sugar

1/4 tsp salt

9 TBS unsalted butter, very cold, cut into small pieces

1 large egg yolk

Place all dry ingredients in food processor bowl and pulse to mix.  Scatter butter pieces over the dry ingredients and pulse til butter is cut in coarsely.  Dribble in the egg yolk pulsing after each addition.  When the egg is in , process in long pulses--about 10 seconds each-- until the dough, which will look granular soon after the egg is added, forms clumps and curds.  Just before you reach the clumpy stage, the sound of the machine working the dough will change--heads up. 

Press the dough into a tart pan. Prick all over and freeze for at least 30 min before baking.  Bake crust in 375 degree oven for 25 min then press down gently with back of spoon any areas that are puffy.  Return to oven for another ~8 minutes until firm.  Cool completely.

For the carmelized bananas

1 ripe but firm banana (I used two as I had smallish bananas)

Fresh lemon juice

1 1/2 TBS unsalted butter

3 1/2 TBS sugar

Line a plate with parchment paper.  Cut bananas into 1/8" thick slices and toss with lemon juice.  Place a large skillet over high heat and toss in butter.  When it melts and starts to bubble, add the bananas turning to coat.  Sprinkle sugar over bananas and cook over high heat turning until they are golden and caramel coated. Transfer to parchment and cool to room temp.

To make the ganache

1/2 lb bittersweet chocolate, finely chopped

1 cup + 1 TBS heavy cream

I used a microwave to heat the cream til almost boiling then added the chocolate and let sit for about a minute.  Stir until smooth and shiny.  I did not add the butter as Dorie calls for.

To assemble, place the bananas in the tart shell and pour ganache over the top, tilting to coat.  Put in fridge to allow ganache to set (30-60min). 

You can top with fresh sliced banana that you brush with melted jam, or not.