Roast Sirloin with the Richest Mashed Potatoes Ever
"The amount of butter you should add is equal to the amount of potatoes."
My arteries clogged as I heard this statement. Dare I believe my ears? Or the eyes that watched Chef Bruno add an entire stick of butter into his mashed potatoes? The arteries clogged some more as he added cream that had additional melted butter in it. I think he was being sarcastic, but then again, I can never tell.
I can't think of a single recipe we've done that hasn't included butter. And the amounts we use just seem to increase. I really need to find people to give this food to or else I'll be unrecognizable when I go home.
The puff pastry experiment didn't turn out too badly. With the extreme heat at the end of last week, we were dying in the small kitchens. It was so bad the usually brusque chefs took pity on us and brought us juice and ice (a precious commodity here in Europe). Unfortunately, this heat also rendered the granite countertops too warm to do puff pastry on. Everything melted and kind of slid around on the surfaces.
Puff Pastry with Leeks and Poached Eggs with Albufera Sauce
Feuillet'ée de Poireaux et Rufs Poches, Sauce Albufera
My pastry didn't rise as high as the chef's did, but it still puffed up. I got good marks on presentation, but unfortunately, the leeks in my dish weren't "cooked well enough." It's so strange being in a country where vegetables are cooked so thoroughly, probably overcooked to American's tastes. The poached egg in the sauce was divine...I love runny egg yolks, especially over toast or pastry.
Hopefully we'll be making something without butter in it this week. But somehow I doubt it.