这是在第一季的最后一集给人留下深刻印象的炖菜顶级厨师大师．我们每个人都被要求做一顿饭，通过我们呈给评委的菜肴来讲述我们的自传。我立刻想到baeckeoffe(“贝克的烤箱”)。这个名字指的是面包师使用木柴烤炉的时代。面包做好后，这道菜将在冷却炉的温度下降中烘烤很长时间。因为镇上的每个人每天都会看到面包师为家庭做面包，所以每个人都会带一个砂锅菜在烤箱里烤。这是传统，特别是在星期一，妇女们去河边洗衣服。他们会在晚上把肉和蔬菜腌好，早上在路上把砂锅菜放下，然后在回家的路上把它们拿起来——再加上一条面包。尽管我父亲不是面包师，有一台现代化的煤气炉，但人们还是会把砂锅菜交给他。他们喜欢来串门，因为他总能讲些笑话或故事。在村里的面包师也买了一台现代化的烤箱，而且还在使用木头之前，当我父亲把一块新鲜的面包翻过来给它做传统的祝福时，他有时会看到面包皮里嵌着木炭。这会让我爸爸抓狂，嘀咕说:“他(面包师)没有彻底清洁他的烤箱!” I make this dish often, both at home and at the restaurant. But these days we tend to increase the vegetables and use less meat, and sometimes we use only vegetables and leave out the meat entirely. While there is never a mushroom in the classic recipe, you can add them or make a vegetarian version with mushrooms and a rich vegetable stock. I've also made this stew as the centerpiece for Christmas dinner, adding plenty of sliced black truffles. The classic dish uses a mix of meats including a pig's foot, which gives a rich, gelatinous texture to the stew. You may be able to special-order a pig's foot. Ask the butcher to slice it crosswise into three pieces. But even at the restaurant I sometimes have trouble ordering them, and your stew will still be delicious without one. You can also use just one or two kinds of meat instead of all three.
