How To Become A Chef: An Incantation

out-of-oven

Chop nine times on a cutting board at midnight and recite these words:

From the kitchen of Child, Spirit of Escoffier I call to Thee!
Seven years chopping
Six years peeling
Hint of Sage
Spice of the Wise
Gastsronomicon Restaurantorum
Chef’s surprise
Woeful dough weigher’s, pot scrubbers three.
Culinary master, I will be!

*Beware sometimes the incantation has the opposite effect of what was intended.*

Potato Strudel
Ingredients:
4 pounds russet potatoes, peeled, cut into 1-inch pieces
¾  cup whole milk
½  cup (1 stick) butter, melted
Salt and freshly ground black pepper
1 package Filo dough
½  cup (1 stick) butter, melted

1. Peel and cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Season to taste, with salt and pepper.
2. Transfer the potatoes a sheet pan and let cool to room temperature.
3. Layer seven sheets of filo dough with butte, using a pastry brush.
4. Spread the potatoes in a line lengthwise across the filo sheets, leaving thee inches of filo uncovered at the ends. Do not overfill. Fold the filo dough over the mashed potatoes and seal the pastry with butter. Place on a buttered sheet pan seam side down.
5. Preheat the oven to 400 degrees F. and bake for twenty minutes until golden brown.
6. Let cool 10 minutes, then serve.

 

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