Tuesday, August 05, 2008
We were treated to an amazing meal of ossu bucco this week, made by my bro's girlfriend Su. (Hi SU!!!) The recipe is Tobie Puttock's, from the current (Aug 2008) issue of Delicious magazine, and also in his new book Italian Local. I haven't bought Delicious for a few months now; partly because of space issues, partly because I got tired of the same old stuff being published every month. Furthermore, their editor-in-chief sounded pretty pompous and self important at the Out of the Frying Pan food media conference in March this year. (Sticky's round-up of the day says it all, I think). This month's issue, however, was particularly appealing, and I had to pick it up after flicking through it at a newsagent. It's got a great selection of wintry recipes - stews, breads, puddings, and a whole lotta soups. I am totally loving the soups right now.
The day after I bought it, Su asked me, "Sarah, do you have a recipe for Osso Bucco?"
Why yes, yes I do.
So, Thursday night was Osso Bucco night. I had the pleasure of watching Su do all the cooking while I worked hard, you know, checking my emails and stuff.
Top Left: frying off the carrots/onion/celery
Top Right: Seared pieces of osso bucco
Bottom Left: adding meat, stock, tomatoes and cooked vegies to the roasting tray
Bottom Right: Mashed Potatoes (made by me!)
Once you've got all the meat, veggies, wine and stock in the roasting tray, it needs 3 hours in a medium-low oven until amazingly fragrant and tender. It makes the house nice and warm, and smells brilliant.
Heheh, check out this massive pile of mashed potatoes I made to go with Su's osso bucco. I felt like Homer in the episode where he went to clown college!
This was incredible. Absolutely amazing! This was easily the best Osso Bucco I've ever had. Tobie's a genius, Su's a legend, Sarah was happy.