Interweb Cookery: Rachel Allen’s Beef, Ale and Tarragon Pie
As the days shorten, I find myself drawn to hearty, simple dishes such as Market Kitchen chef Rachel Allen’s Beef and Ale Pie. She’s made a fun video showing us how to pull it all together, but the recipe is not the only reason to check this out. Read on for a link to the video and my comments!
The video link is here, with the printed recipe below.
• Beef, ale and tarragon pie at Good Food Channel
This video is very well produced and fun to watch, but there’s a few other reasons to watch this clip: an unusually colored dutch oven, a fascinating recipe for pastry that involves melted butter and boiling water, and a very well-appointed kitchen.
I didn’t have much success with the unusual hot water pastry recipe, I’m sorry to say. It may have something to do with the casual way I converted all the British weight measures to volume. I found the conversion calculator that comes with the recipe to be a bit inaccurate, so I used Chocolate & Zucchini’s version to figure the conversions but I was in a hurry and did all the calculations in my head. Has anyone else had any experience with this kind of pastry?
As for the kitchen, while it’s very charming, I’m a little overwhelmed by the fact that she has two ovens and a cooktop plus a rather large, Aga-like cooker which also has several ovens and cooking surfaces. Perhaps it’s all for the show, but there’s also an attempt to make the kitchen feel homey and well-used, so I’m a little confused. And, to be honest, perhaps a little jealous!
But the star of the show (besides Rachel) is the lavender colored dutch oven. Fantastic–so fun and playful! I’ve never seen that color from Le Creuset. Does anyone know who makes it?
Rachel Allen’s new cookbook Home Cooking will be available later this fall in the UK.