#6 - The Executive Chef

The chef did a demonstration today of how to make noodles from scratch.   He made it look so easy.  Just crack a few eggs, and add them into the butter and oil.  Then fold that into the flour.  Knead.  Let rest.  Roll out flat and cut into strips. Throw into boiling water and voila!  You have fresh, hand-made pasta.  Yum.

I tried this once at home.  I pounded the hell out of that gooey mass of dough trying to flatten it, and practically beat it to death with the rolling pin.  But I still had a big blob of uncooperative, messy dough.  Just before throwing it into the trash, I thought I’d try to save the day and make it into some type of dumpling.   Apparently that’s not the way you make dumplings either.

So the chef today was kind enough to give us all a handout with his recipe for these noodles.  It had the exact measurements for all the ingredients.  But you have to understand that this master chef cooks daily for 450 people on this ship.  So I either have to modify the measurements significantly, or Jeff and I have to invite 448 of our closest friends to dinner.  Standby for the invitation.  And there will be doggy bags for the leftovers.

So speaking of food, as I said in an earlier blog, the food on this ship is fabulous!  There are 4 restaurants plus the “Square” which features sandwiches and pastries at all hours.  And if that weren’t enough there is 24/7 room service.  Can you say pizza at 3:00 AM?  You could, here.  And they deliver.  

Oh, and don’t let me forget the Observation Deck which offers not only a fabulous view, but also “Tea” everyday at 4:00.  That wouldn’t be so bad if it were just tea.  But it’s what comes with the tea that makes my clothes tighter every day.  And I’m not referring to the lemon in the tea.  

I’m talking scones with jam and cream and a variety of pastries that when consumed make the zipper on one’s pants impossible to close.  Darn those defective pants.  Will have to return them to the store when I get home and get my money back.  

I would like to know how the chefs come up with the descriptions for some of these meals.  In my wildest dreams I couldn’t come up with these things.  Here’s a sample of what we’ve seen on the menu.

Arugula and Shitake Mushrooms with Champagne Peach dressing

Vitelli Tonnato - shaved roasted veal loin, tuna cream sauce, fried capers, lemon

Roast beef, cucumber, radish, qual eggs, truffle remoulade

Poached seafood tournedos, quick cabbage sauté, sauce a l’americaine

And those are just the appetizers.   

For the main meal we have things like:

Seared fennel rubbed salmon with shaved red onion, daikon radish salad

Carved venison loin, pommels Marie, red cabbage, black currents, Barolo glacé 

Escalope of blue marlin, celeriac purée, sautéed smoked bacon, red chicory, runner beans, ver jus

I am fairly adventurous when it comes to trying new things, so I go for some of these creations.  But those of you who know Jeff won’t be surprised when he asks the waiter if he can get a plain hamburger.   “Just the meat and the bun, please”.  It’s as if he’s just stabbed the chef through the heart with one of those extra sharp carving knives.