Comments on: Breaking in the Bertazzoni with Osso Buco

By: sugar

sugar — Tue, 17 Jan 2012 05:55:51 +0000

I love everything about it and would buy it again in a heartbeat.

By: danniB

danniB — Tue, 17 Jan 2012 04:21:23 +0000

I’m looking at getting a Bertazzoni, how has your experience been with it now that a few years have passed?

By: Thai adventures at Cook! And the City | cream and sugar

Thai adventures at Cook! And the City | cream and sugar — Thu, 23 Sep 2010 00:57:06 +0000

[...] the Mediterranean course I took at NAIT with Sugar, we got to eat our wares in the Institute’s dining room as each course [...]

By: cream

cream — Tue, 23 Mar 2010 03:01:51 +0000

Takes me back to the class. So. much. fun.

By: lora

lora — Tue, 16 Mar 2010 03:21:08 +0000

beautiful. will have to try this.

By: Cheryl

Cheryl — Fri, 12 Mar 2010 20:17:03 +0000

Love the oven. There is a little green monster rearing its ugly head here.

By: sugar

sugar — Mon, 08 Mar 2010 23:33:30 +0000

Thanks Liv! It is a great recipe and you’re totally right….kid friendly for sure!

Regarding the dutch oven, I suppose it depends what you’re making, but for this type of dish the brown goodness is ideal and should come off when you deglaze the pan with the stock and liquids. Those lovely brown bits add oodles of flavor, especially when they are the result of browning meat. So I would say desirable for sure. xo

By: Olivia

Olivia — Mon, 08 Mar 2010 22:26:12 +0000

Beautiful oven! Mmmm I’ll totally try this recipe out. Sounds delish and easy and I love a good veal shank.

Got a question for you though. Whenever I use my dutch oven and I’m sauteing something, I always get a coat of brown sticky at the bottom and sides. Is this what is supposed to happen and is it desirable? I always find things burn and I need to use quite a bit of oil to prevent this.

This is a great dish to serve to a toddler BTW. Super soft meat and super tasty sauce. Poppy loves this sort of meal.