Behind the Dish: Ossi Buchi with Orzo

Osso Bucco is a dish we’ve been serving quite a bit of at the Bistro this fall. So how does tonight’s James Beard special, Ossi Buchi with Orzo, differ? Well, this time our seared, simmered veal shanks are accompanied by both the traditional gremolata (chopped garlic, parsley and grated lemon zest) and by an orzo risotto, combining the ricelike Italian pasta with cream, butter, Parmesan cheese, roasted red peppers, scallions and parsley. We think this will definitely delight you with tender fall-off-the-bone meat, a little spice and a lot of risotto creaminess.

Whatever entree you enjoy at the Bistro, you don’t want to skip dessert if you can possibly help it. For one thing, we’ve been making many of our Chocolate Peanut Butter Pretzel Pies (a slice of which you can see in our Halloween video), because they’re so popular we just can’t keep them in the dessert case. And right now we’re preparing a couple of new treats to tempt you: Gingerbread-Root Beer Cake with Root Beer-Poached Pears (made with artisanal root beer) and Cheesecake Topped with Banana-Lime-White Chocolate Ganache and Slivered Almonds.

Ruth is also preparing some of her famous Asian Crab Cakes for tonight’s Dames Dish! for the Holidays event, hosted by Cleveland’s female culinary pros, Les Dames d’Escoffier Cleveland. The event, from 5:30 – 8:30 p.m. in Parma’s Trevarrow Kitchen Showroom, is designed to please your taste buds and inspire your holiday entertaining plans, with appetizers, hors d’oeuvres and desserts from the group’s culinary professionals, accompanied by wonderful wines. The event will also feature a silent auction including prizes like a KitchenAid Artisan Series mixer, restaurant gift certificates and more. Advance registration of $50 is required; all proceeds benefit Les Dames’ Northeast Ohio Green Tables Initiative, which helps people better understand the link between rural and urban farms and their tables.

So…don’t let anyone tell you there’s nothing to do in Cleveland on a Friday night…or nothing good to eat!

Bistro 185 Presents: The James Beard Project

We mentioned earlier that in the wake of the success of the Julia Project, Bistro 185 was going to keep exploring the work of the country’s greatest chefs — and now our newest project is ready for unveiling. “The James Beard Project: A Salute to American Icons in Food” will feature four weeks’ worth of new James Beard-inspired entrees each evening. And, just as with the Julia Project, we’ll be blogging about them right here and letting you know from which cookbooks we’re drawing the recipes.

Here’s what’s in store for Week 1, which begins tomorrow night. Be sure to join us for great dishes inspired by James Beard!

Monday, Nov. 2 — Noodles with Cabbage
Sautéed Medallions of Pork Tenderloin with a French Grainy Mustard and Horseradish Cream Sauce (Beard on Pasta, p. 88)

Tuesday, Nov. 3 — Coq au Riesling
Braised Chicken in Riesling Wine Sauce (Beard on Pasta, p. 116)

Wednesday, Nov. 4 — Walnut-Breaded Filet of Sole
With Lemon Aioli, Grape Tomato Salad and Roasted Baby Redskin Potatoes (The New James Beard, p. 199)

Thursday, Nov. 5 — Roast Duck with Cherries and Wild Rice
(The New James Beard, p. 338)

Friday, Nov. 6 — Ossi Buchi with Orzo
Braised Veal Shanks with Orzo (Beard on Pasta, p. 140)

Saturday, Nov. 7 — Lamb Shanks with Beans
(The New James Beard, p. 399)

Keep checking this blog to read “Behind the Dish” features and descriptions of these great entrees and many others we’re featuring this fall. We’ll also be posting a video soon of last night’s Halloween fun, featuring some of the delicious meals being ordered. So don’t be away for long!