One of my favorite cookbooks is The Escoffier Cookbook, given to me by an old friend of many years ago. Auguste Escoffier’s original cookbook that this version is based on was published in France in 1903. He was truly a master of French cuisine and opened the world’s eyes to its genius.
A few weeks ago I received an incredible honor by becoming a member of the esteemed Les Dames d’Escoffier, an international philanthropic society of professional women leaders in the fields of food, beverage and hospitality.
Another of my favorite cookbooks is theirs – Cooking with Les Dames d’Escoffier.
There are so many incredible recipes in the book – my all time fave go to for dinner parties is the Italian-Style Braised Short Ribs with Rosemary Polenta that hales from Dame Michele Scicolone of New York.
San Antonio Dame Pat Mozersky recently shared her recipe with me for Osso Bucco, one of my all time favorite dishes. I prepared it for tonight’s dinner, and it truly is my favorite so far.
Pat, a few caveats…I used lamb shanks only because they were in the freezer, and I did add a bit of garlic, rosemary and thyme before the gremolada.
I must say, the dish was delicious! Some osso bucco recipes are too heavy on carrots or too strong on the tomato sauce. This recipe was beautifully balanced. I’ll definitely do it again with veal shanks.
If you’d like to see the recipe and try it for your special meal, it’s right here on Goodtaste.tv. I strongly recommend you add this amazing cookbook to your shelves! It’s my go-to resource for recipes that are error proof and delicious!
A VERY important addition to the dish we enjoyed tonight–the wine! We opened an -07 Brunello we brought back from Italy (I am an expert at packing wine in my suitcase) .
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