Baking

My dad was a wonder in the kitchen. He could whip up some amazing Chinese dishes, chicken liver pate, a mean stew and a perfect hollandaise. Toward the end, many things he cooked us we dubbed "fat cooked in fat"—crab, cream, butter and sherry simmered together and glopped on toast, a whole pile of fried chicken wings he called "dinner." One such dish I always loved was endive baked in a cheesy cream sauce with bacon. A real anomaly considering he otherwise avoided lettuce like the plague. But this dish was comforting and wonderful and I occasionally make it for a special treat. Along grilled rib eye, of course. It makes quite a bit of sauce which is good to sop up with bread or maybe serve over noodles.

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