Using demi-glace in Marcella Hazan's Osso Bucco
Just got Marcella Hazan’s “Essentials of Italian Cooking” and chose this and her risotto as my first meal to come out of her book. Not a fan of her meat broth as I like to have separate veal, chicken, and beef stocks for flexibility. Veal stock sounds like it would Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude