A Friendly Baeckeoffe



Normally, watching reality food shows doesn’t make me want to pick up the frying so much as it just makes me think about cooking.  But when Hubert Keller waxed nostalgic about his favorite dish from his childhood in the Alsace region of France and prepared it for the finale of Top Chef Masters this summer, Les was compelled to action and I was drafted into service as her sous chef. Not only did Keller tempt us with the holy trinity of beef, pork, and lamb, he brought in the ultimate cool factor of sealing something with pastry dough, tugging at the heartstrings of everyone who had more than a passing attachment to Play-Doh in kindergarten.

With one flick of the TV remote, the Baeckeoffe was on.

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