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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    Good point if you're following directions. :rotfl: I would have just dredged boneless chicken, seared it quickly & then just cooked it all together to absorb the flavor where it says "braise until tender". I just glossed over that word "braise". I tend to forget that other people actually follow a recipe. :rolleyes1

    As for the chicken bones...I know exactly what you mean! Someone gave me a recipe that called for bone-in chicken to be made in the crock pot. She'd made it for us once & the flavor was quite nice. It only called for 5 or 6 hours on LOW, but I missed that & put it in before leaving for work at 8:30. By the time I got home at 6 it was awful! You were supposed to stir cornstarch into the juices & serve it over the chicken, but the juices were full of the mealy remnants of the bones. :rolleyes: :scared: Now I just use boneless for everything. :lmao:

    And since we were doing Mama Melrose recipes today...
    Has anyone ever tried this one? I just can't imagine using 37 slices of bread! :eek: And why are you using white bread for Italian Bread Soup?!? :confused3 I would have expected it to call for Italian bread. (I realize it's probably because of the Italian sausage. ;))

    Italian Bread Soup
    Mama Melrose - Disney-MGM Studios

    8 oz button mushrooms sliced
    2 Tbl virgin olive oil
    1 lb sweet Italian sausage - skinned & crumbled
    8 oz yellow onion - small diced
    8 oz stalk celery - small diced
    12 oz can diced tomatoes with juice
    5 qt chicken stock
    To taste Kosher salt
    To taste ground black pepper
    37 slices white bread toasted

    In a pot large enough to hold all ingredients, warm the olive oil over low heat. Add onion and sausage and fry gently, stirring frequently until onion is translucent. Add the celery, mushrooms, tomatoes, and chicken stock. Bring to a boil and season to taste with salt and pepper. Boil until flavorful, about 15 minutes.

    At time of serving, add the toasted bread to bowl and pour hot soup over.

    = = = = = = = = = = = = = =
    Sun-Dried Tomato and Roasted Garlic Spread
    Mama Melrose - Disney-MGM Studios

    ¼ c garlic, roasted
    1 c Kalamata olives
    1½ Tbl balsamic vinegar
    1/8 c basil, chiffonade*
    8 oz sun-dried tomatoes, halved
    ½ tsp black pepper
    ¾ c olive oil

    Soak olives in water to remove the salt brine flavor. While olives are soaking gather the rest of your ingredients. After soaking the olives for about an hour, drain and place all ingredients except the basil into a food processor. Blend until pureed. After it is mixed well, fold in the basil.

    [*To create chiffonade, stack several leaves on top of one another, roll them tightly into a cigar shape, then use a sharp knife to thinly slice the roll. The leaves will unfurl as you slice them (pictured at right). Gradually move your fingers away from the knife as you slice farther down the roll.

    Chiffonade usually refers to cutting into thin strips, whereas the term "julienne" refers to matchstick-size sticks.]
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  3. jennz

    jennz DIS Veteran

    Mar 29, 2002
    Made the Italian Sausage recipe - very very tasty!! I have enough sauce to feed the neigbhorhood...but very good! DH loved it too.

    Thanks so much!:thumbsup2
  4. apostolic4life

    apostolic4life Chef Grumpy

    Nov 14, 2005
    Help me understand something.......if you are not concerned with following recipes, why collect them???? I guess my advice is for those who actually are looking to follow the directions written in the recipe. I was trying to give an idea to help people who want to follow the recipe but may have an aversion to a certain ingredient..........by simply searing off some chicken and simmering it in the sauce does not impart the deep rich flavor of the Osso Buco. Osso Buco's flavor comes from the slow braise which allows the flavor from the bone to infuse the meat and sauce; the Italian term "ossobuco" references the importance of bone marrow in the dish........can't duplicate that with seared chicken. Yes, you can make the sauce and add chicken, but it is no longer Osso Buco, it is more like a Chicken Cacciatore, not Osso Buco.

  5. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    LOL, that was cute. I have to check my Strawberry Vinaigrette recipes and see what version I have.

    Today I was working close to a gourmet shop (with gourmet type prices) and couldn't believe my eyes when I saw the exact same vinegars (Cuisine Perel) that Posh Gourmet was selling. They didn't have all the flavors but they had lots of the Key Lime vinegar. Now, I've never paid $13.59 for 6 1/2 ounces of vinegar, but decided this time I'd splurge. I ended up buying 2 Key Lime Vinegars, 1 Blood Orange vinegar (that won't even stretch to the recipe they have on the back which calls for 1 cup of vinegar) and a Raspberry Champagne vinegar. I saw cheaper vinegars that had juice added (stuff like "Balsamic vinegar with orange juice") but didn't know if they would be as good a quality.

    Anyway, the Key Lime vinegar is very good and can be used on salad without oil. Ironically, the ingredient list on the back is: "white wine vinegar, white grape juice, cider vinegar, natural lime flavoring and natural lemon juice" - so it's just vinegar with juice added :lmao:
    If you're interested, the ingredients on the Blood Orange Vinegar are orange juice, white wine vinegar, white grape juice, cider vinegar, natural orange extract and annatto (a coloring agent).

    Of course, I had to try the recipe right away and unlike others :rolleyes1: I approach my recipes as if I'm doing a Ph.D. in chemistry. I follow instructions to the letter, unless they really makes no sense - in which case I'll improvise.

    The Key Lime Vinaigrette tastes very good and different - thanks to the vinegar - and the key, as always, is to use top notch ingredients. The 6tablespoons chopped herbs seem a little much for the 3/4 cups of liquid because it makes for a very thick vinaigrette. I ended up making 1 cup of vinegar/oil mix instead. Because the vinegar is so good on its own, I would cut way back on the olive oil next time (or leave it out), to save on calories.

    Thanks for posting the new recipes piratesmate and deekaypee. The Peas with the Ginger was new for me.

    Spoodles Chef Tony Marotta did a podcast demonstrating the White Bean Moussaka they serve at Spoodles. The podcast is no longer up but did anyone catch the recipe? It's a very good vegetarian entree.

    I've not made the Mama Melrose Bread Soup but had the real deal (Pomadora) last summer in Tuscany. It's a very thick soup and 37 slices bread sound about right for 5 quarts stock (enough for all the guests at MK). BTW, in Medieval times bread crumbs were used to thicken soups and sauces as there was no cornstarch or rice flour.
    Here's a more scaled down recipe for the dish: Pomadora and a simpler recipe on the Food Network.

    Lamb Chops with Asian Pear and Kiwi Salsa with Sweet Potato Purée
    Epcot Food and Wine Festival 2004 - Chef Tony Marotta (currently of Spoodles) for the National Honey Board
    Yield: 4 Servings

    Sweet Potato Purée
    4 lbs.sweet potatoes (about 5 medium)
    ¾ stick unsalted butter, softened
    ½ cup brown sugar
    1-1/2 Tablespoons Southern Comfort
    ½ teaspoon freshly grated cinnamon
    1 teaspoon kosher salt

    Preheat oven to 400° degrees.
    Line a baking sheet with foil or parchment.
    Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, 60-75 minutes.
    When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl.
    Add butter and mix until just about smooth.
    Add brown sugar, Southern Comfort, cinnamon, and kosher salt. Taste and adjust seasoning.
    Cover tightly with foil to keep hot.

    Lamb Chops
    4 each rack of lamb (about 14 oz. each)
    ¼ cup extra virgin olive oil
    2 Tablespoons sea salt (Fleur de Sel)
    2 Tablespoons freshly ground black pepper

    Preheat oven to 350° degrees.
    Rub racks with olive oil; then sprinkle liberally with sea salt and black pepper.
    In a hot sauté pan, sear all sides of the rack, browning evenly.
    Place in the preheated oven for 20 minutes.
    Remove racks from the oven and let rest for 10 minutes.
    Then carve into either individual (8 1-inch thick) or double chops, depending on your taste.

    Asian Pear and Kiwi Salsa
    2 small Asian pears, cored, diced
    3 large kiwis, peeled, diced
    6 Tablespoons dried cranberries
    1 shallot, minced
    ¼ cup chopped chives
    1 Tablespoon sherry vinegar
    2 Tablespoons fresh lemon juice
    3 Tablespoons Orange Blossom Honey
    2 Tablespoons chopped fresh mint
    2 Tablespoons chopped fresh cilantro
    1 Tablespoon chopped fresh basil
    Kosher salt and freshly ground black pepper, to taste.

    Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl.
    Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil.
    Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
    Preheat broiler.
    Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper.
    Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare.
    Transfer 2 1-inch thick lamb chops to each plate.
    Spoon salsa alongside and serve.
  6. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I agree that certain dishes can't be altered too much if they're to have any degree of authenticity. Butchers do sell Beef and Lamb shanks for Osso Bucco and I would use them in the recipe - though even there, some foodies argue the taste is not as delicate as with the Veal.
    Kind of like Wiener Schnitzel, it's really supposed to be made with veal but these days you can get it all over the place made with chicken or pork.

    PS. I'm so anal about following a recipe to the letter that I've often driven miles and searched for days to get the correct, yet elusive ingredient. I also spend a lot of money on food. It's the obsessive/compulsive in me, LOL.
  7. apostolic4life

    apostolic4life Chef Grumpy

    Nov 14, 2005
    We must be twins separated at birth!!! :lmao:

  8. greeneeyes

    greeneeyes Mouseketeer

    Feb 16, 2008

    I consider a recipe as more of a guideline. :laughing:

    If I want as close a replica to the original I follow the recipe to a t, word for word, but then you start to think...what can I do to change it up a bit?
    So you change a bit here and there and see what you come with. Sometimes it works and sometimes it doesn't. I usually don't change the meat, but the herbs and spices or maybe the veggies..thing like that. :confused3

    I collect cookbooks and recipes the way some people collect figurines or stamps, its a hobby.
  9. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    I apologize for giving you a flip answer earlier. I was just trying to say that I gave the replace-it-with-chicken response without thinking & only commented on the braise portion – completely ignoring the Osso Buco. It was intended to be self-deprecating & not used as advice. Thank you for explaining the term. I really enjoy reading your informed responses. I've learned a lot in reading them. I'll be more careful about answering questions in the future.

    As to why I collect recipes...there are several reasons. One is just that once I hit a certain number of Disney recipes, it became a bit of a passion for me to have them...kind of like pins or figurines or baseball cards. I like to look through them, think about WDW, the restaurants where we ate, the wonderful time we had...and sometimes I actually make them. ;)

    I make no claim to be any kind of authority on cooking or taste. I just know what works for us - both in terms of preparation & the final product. We enjoy a variety of tastes - something we learned to appreciate while at WDW. The first couple recipes I asked for were followed diligently, like the Flank Steak Marinade, because we were trying to re-create the taste of the food at Boma. We quickly found out that the marinade is great on any steak we grill.

    I alter the original recipes when ingredients are difficult to obtain, or the recipe is too high in fat or sugar, or it just contains something one of us detests or can’t eat. I learned to cook from my grandmother...use what you have, eyeball amounts & "do it until it looks right".

    It's all about the combination of flavors...ideas I wouldn't normally come up with on my own. My attitude is a lot like greeneye’s…it's a lot like the Rules of Parlay in "Pirates of the Caribbean" where Barbossa tells Elizabeth, "the code is more what you'd call guidelines than actual rules." pirate:

    I’d love to find those vinegars around here! It might not be so bad to pay that price if I wasn’t also paying shipping. ;) I can justify almost anything. LOL I know not many people would do this, but I’ve even used plain, white vinegar on a salad w/o oil…when I was in the hospital & only allowed 1 fat exchange for the meal. :crazy2: Wine vinegar & balsamic I use that way all the time & they taste fine to me. I’m thinking the Key Lime would be like heaven! :angel:

    As for the bread – because I was thinking Italian bread when I saw the 37 slices it made me :eek: but since it’s white bread I’m sure it’s needed to make the soup thick enough. I was thinking of 1½ inch slices of crunchy Italian bread that has less moisture than white bread & would soak up ALL the liquid. It was the mental image…you know? I’m weird & find humor in almost anything. ;)
  10. apostolic4life

    apostolic4life Chef Grumpy

    Nov 14, 2005
    Guidelines...........did you steal that line from Capt. Jack Sparrow??? pirate: :lmao:

    I totally agree......changing up recipes and being creative with flavorings is fun, but sometimes when changes are made, the product is no longer similar to the original so it should be given a different name..........a classic example is Alfredo, whenever someone uses a white sauce with parmesan cheese they call it Alfredo when it really is not. Alfredo (classically speaking) is butter, parmigiano reggiano cheese, pasta water, and white pepper, but everyone thinks if it is a white sauce it is Alfredo. True Alfredo is not a cream sauce, even if most people seem to think so.......I guess since I cook for a living and teach Culinary Arts I tend to be a stickler for the facts when it comes to food, food history and techniques; when certain food names are invoked, I expect a certain finished product, but often the product served is far from the original concept. I alter recipes all the time, but I always rename the dish so customers won't get it confused with the original........again, just my two cents.

    I also have a cookbook collection..........every chef I know has a massive library for inspiration and fun!

  11. apostolic4life

    apostolic4life Chef Grumpy

    Nov 14, 2005

    No apologies needed........I wasn't trying to be jerky, but maybe I sounded that way. Read my last post, it gives you a peek behind the curtain of my thought processes......I am so very much the Anal Retentive Chef of past SNL fame sometimes. :lmao: I like to help where I can........Thanks for the kind words too!! :hug:

  12. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    I didn't think you were being jerky at all. I had read before about your background & totally get where you're coming from. Let me tell you that I really don't like it when I'm eating out & the chef has tweaked the recipe beyond recognition without changing the name and without giving an adequate description to "warn" me before I order. So I really do appreciate knowing that when I read your posts I know I can count on what you've written.

    I've posted on the Cooking board for a long time & am pretty open about my thoughts on cooking. I like it to taste good, but don't want to put a lot of effort into it...aka I'm lazy. LOL But because of that I feel somewhat intimidated by all the "foodies" who post on this thread. :scared: You are so serious about your cooking & I don't think I have a serious bone in my body. :laughing:
  13. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I kind of suspect that people who go into our kinds of professions HAVE to be a little obsessive-compulsive to succeed, LOL. I've got guests coming in half an hour and and making the Chermoula Roasted Chicken from Jiko. This time I DID alter the amount of cayenne pepper right off the bat. I saw 2 teaspoons for the sauce and knew, from previous experience, that nobody I know can eat anything that hot. I made my own Harrisa to accompany the chicken and that is incendiary enough. I'll post reviews of this and the Edamame Salad and the other Disney stuff on the menu later. I also heard back from Crystal Palace and AKL about the Zebra Domes.
    The Cracked Wheat Rye Bread I baked late last night is delicious. We had a two-year-old come over to visit this afternoon and she couldn't stop eating it. The recipe is in "Cooking with Mickey Volume 2 (1986)". Also made the Portobello Mushroom Pasta (50s Prime Time Café) last night and really liked the wine mushroom sauce. That recipe is from "Cooking with Mickey and the Chefs of Walt Disney World" (1998).
  14. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Well, the dinner party tonight was quite a bit of work but SO worth it because right now I'm basking in the glow of rave reviews. I gave all the credit to the Disney recipes and really enjoyed the process of cooking everything. I had my camera all ready and wanted to take pictures of everything but it's impossible when you're rushing to get everything to the table and people immediately dig in. I managed to get 2 pics before dinner.

    Cocktails - I handed out a cocktail menu so guests could choose their drinks. I tested all of them right before serving - and then made myself a double Gorillas in the Mist!
    Moonshine (House of Blues) - no glowstick, but the person loved the drink.
    Hula Hoop (Pop Century - p 49) - Ended up quadrupling the recipe but the parties who had it raved.
    Eve's Revenge Martini (House of Blues - p 137) One of my faves and think I'll have another after I type this. But then I love sour apple schnapps.
    Gorillas in the Mist (Planet Hollywood - p 137) this is very similar to a BBC but I think I like the BBC a little better. I left off the banana chips and chocolate syrup but the drink looks great with the whipped cream and is extremely tasty.
    Blue Glow-tini (WDW - p 84) - used the sour mix instead of margarita mix. This is fruity drink very much like a Blue Hawaiian.

    Salad: Edamame Salad (Crystal Palace from Delicious Disney) Bad editing of the cookbook AGAIN. After you boil the Edamame in step 1 it never mentions them again :confused3: Only one person didn't like the salad because they don't like beans. The rest raved and I didn't have a scrap leftover :sad1: I had a loaf of the Cracked Wheat Rye (Biergarten) on the table and it was fabulous. I've been baking all our bread for months now and this is one of the best loaves yet.

    Edamame Salad

    Main Course: Chermoula Roasted Chicken (Jiko - p118), Roasted Red Potatoes (Wilderness Lodge) and Orange Glazed Baby Carrots (Chef Mickey's).
    I served the chicken like at Jiko with roasted garlic, Harissa and kalamata olives (no preserved lemons). I rubbed the Chermoula over and under the chicken skin and let it marinate about 2 hours bfore roasting. I added the rest during the roasting. I needn't have worried about it being too spicy/hot as it was PERFECT. One of the best chicken dishes ever. I might actually add more cayenne next time. The Harissa sauce was very good (in tiny amounts on the chicken) and I served the the Chermoula "sauce" directly from the roasting pan. You could probably boil it down and skim the fat but I didn't have the time. The roasted potatoes were simple but tasty. There was a LOT of olive oil and the potatoes were very moist but I'd cut back on the oil next time. The only slight miss were the carrots because the dish looked like a soup - there was THAT much sauce. I was suspicious of the recipe amounts but decided to follow to the letter. The sauce is very sweet (made of orange marmalade and juice) and the carrots were swimming in it. It tasted OK though and if I make it again I'd cut way back on the sauce.

    Dessert: Mango Pie (inspired by the Mango Pie at Yak and Yeti's). The pie was to.die.for. :worship: it looked just like the one I saw on the Food pic thread from Yak and Yeti's and I bet the recipe I used is similar. It was gelatin, lime juice, mango puree and sweetened condensed milk. Heaven on a fork. I managed to salvage one piece for myself for tomorrow as everyone wanted seconds. This one's a keeper.

    BTW, if anyone wants the recipes that are not posted let me know and I'll post them.
  15. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    This response is from the Sous Chef of Boma himself - "The zebra domes that are sold in Mara, are the same as the zebra domes on the Boma buffet, with the alcohol and espresso. We use Amarulla instead of Kahlua in our zebra domes now. In substitution for the Espresso and Amarulla, you can use Almond extract and Orange extract to taste. Sugar as well.
    Meaning, add them until you acquire the desired flavor. They will be similar but will be missing the distinct flavor of the Amarula.
    This should make for an interesting variation of our Zebra Domes."
  16. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Sous Chef Andrew A Aubin of CRT has generously supplied the following:

    Earl’s Poulet
    CRT, Magic Kingdom

    8 oz Whole Chicken Breasts
    7 oz Spinach and garlic bread pudding (see recipe below)
    2 oz Chicken glaze (see below)
    2 oz Red onion marmalade (see below)
    Salt and pepper

    Roast chicken breast in oven at 350°F for 1 hour

    Red Onion Marmalade:
    ½ red onion chopped
    1oz canola oil
    2oz red wine
    1oz red wine vinegar
    1oz balsamic vinegar
    1 tsp sugar
    Salt & pepper

    Heat red onion in oil. Season with salt & pepper stir until cooked. Add sugar and stir until caramelize. Add wine and vinegar to deglaze. Cook until reduced to syrup-like consistency is reached. Cool and store in refrigerator

    Chicken glaze
    8oz chicken stock
    ½ chopped red onion
    ½ cup chopped celery
    ½ cup chopped carrots
    ¼ cup fresh thyme chopped
    Pepper salt
    ½ cup parsley

    Dice celery, onion and carrots into large cube. Place with stock in to large saucepan. Cover and bring to boil add parsley and thyme. Season with salt and pepper let simmer for 1 hour. Strain the stock and return liquid to pan
    Simmer 30 minutes longer and let reduce.

    Spinach and Garlic Bread Pudding
    (4 servings)

    5 Each Dinner Rolls, cut in 1/2 in. cubes
    3 Each Eggs
    1 1/2 Cups Heavy Cream
    1 Teaspoon Granulated Garlic
    2 Each Shallots, sliced
    1 Teaspoon Salt
    1/2 Teaspoon Black Pepper
    3 Slices Bacon, diced
    1 package frozen spinach, thawed and drained well

    1. Render bacon in frying pan until crunchy, add shallots and cook until tender.
    2. Mix eggs and cream in a bowl add the bread and all other remaining ingredients. Soak for about 30 minutes or until when one of the cubes of bread is wet all the way through.
    3. Using small 7-oz foil pans (found in your local grocery store) spray pans with a food release (Pam).
    4. Portion bread pudding equally into 4 pans and bake at 400 degrees F for 15 minutes.

    Plate: Pour chicken glaze onto center of dinner plate. Place bread pudding onto glaze. Then place Chicken onto bread pudding. Top with 2 oz marmalade.

    Walt's Apple Custard
    CRT, Magic Kingdom
    Serving Size: 8 Yield: "2 3/4 pounds"

    Bread Mix
    1/2 pound White Bread
    1/2 pound Cheese Danish
    1/2 pound Cinnamon Apples

    Custard Mix
    1 1/8 cups Heavy Cream
    3 each Whole Egg
    1/4 cup Apple Butter
    1/2 cup Apple Juice
    1/8 cup Caramel Topping
    1 teaspoon Vanilla Extract

    Cooking Method
    Bread: Chop Bread and Danish with a serrated edge knife into 3/4 inch Dice. Mix in Apples.

    Custard Mix: Whip the Eggs just until mixed. Add the remaining ingredients and mix thoroughly.

    Toss the Bread mix and the Custard mix together and let sit for 2 hours in order for the bread to soak up the custard. Portion into individual baking dishes and cook at 325 degrees for about 25 minutes or until knife inserted into custard comes out dry.

    Per Serving (excluding unknown items): 267 Calories; 15g Fat (50.5% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 116mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

    Roasted Shallot Vinaigrette
    Cinderella's Royal Table & Liberty Tree Tavern, Magic Kingdom
    Makes 1 ½ cups

    1/2 cup shallots, chopped
    1 Tbsp Butter, unsalted
    1/4 cup cider vinegar
    3/4 cup canola oil
    1/4 cup honey
    1 Tbsp Dijon mustard
    Kosher Salt to taste
    Ground white pepper, to taste

    Sauté shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar. Puree all ingredients except oil in blender or food process until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.

    Cinderella’s Royal Table
    1 Serving

    5 oz Chicken Breast, sliced
    2 oz Chicken Stock
    1 oz Sliced red onions
    4 oz Tomato Pesto
    8 oz Cooked Pasta
    3 oz Crumbled Feta Cheese
    1 oz Chopped Spinach
    1 1/2 oz Chopped Garlic
    1/2 oz Olive Oil

    In a hot sauté pan, place chicken, garlic and olive oil.
    Let cook for 2-3 minute and add chicken stock, tomato pesto, and pasta.
    Cook until pasta is warm then top with Feta Cheese and fresh chopped spinach.

    **Tomato Pesto may be found at a specialty market. If not,
    1 cup of sun dried tomatoes
    ½ cup . Olive oil,
    1 Tbsp. Chopped garlic
    1 Tbsp. Parmasean Cheese
    1 tsp basil
    1 tsp oregano

    I don't want to wear out my welcome with the Disney Chefs plus the're going to get very busy in the upcoming months so I REALLY hope we get people who are going to the parks over the summer to request recipes while they're there. If we can steer some of the foodies from the Restaurant reviews here that would be terrific. The more people we have requesting the better our collection gets.
  17. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    Some posters say this is so good it's worth the price of the buffet.

    Coconut Flan
    The Crystal Palace, Magic Kingdom, Lake Buena Vista

    1 2/3 cups Eggs, beaten
    ¾ Cup Sugar
    3 cups Sweetened Condensed Milk
    9 oz Evaporated Milk
    2 ½ tablespoons Coco Lopez
    1 cup Coconut Milk
    1 cup Sugar
    1 tablespoon Lemon Juice

    In a small pan, over medium heat, melt 1 cup sugar and lemon juice.
    Stir constantly, and cook until a dark amber color.
    Remove from heat and pour caramel into an 8 inch round pan.
    Cool slightly until sugar begins to harden.
    In a medium sized bowl, mix all ingredients and slowly pour into cake pan. Bake in water bath at 325°F for about 50 minutes.
  18. disney54us

    disney54us SHE'S GONE, OH MY!

    Aug 28, 2007
    Okay, just one think to say. Good thing we 'regulars' are all over the country or I think we would have to invite ourselves to one of your beautiful Sunday Dinner Parties:laughing: :goodvibes. Gosh, I'm hungry!!!!
  19. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Feb 22, 2001
    Tatania - Would you please post the recipes for some of the things you reviewed?
    Harissa Sauce
    Orange-Glazed Baby Carrots
    Cracked Wheat Rye Bread
    Edamama Salad

    And another request for those who have posted F&W Festival recipes...If you have the info, would you please let me know what the year & country are for those recipes? I often do themed nights here & it helps to have the country written down. (The year is just because of how I have things organized. :rolleyes1 ) You can either post the info or PM. Thanks.

    Maybe someone would post a message on one of their threads (with a link back here) asking for some help? :thumbsup2 The more the merrier!

    Oh - and thanks so much for posting all those wonderful recipes. And having you review your meals like that is just terrific! A lot of good input! :thumbsup2
  20. Jodijo

    Jodijo Mouseketeer

    Apr 23, 2006
    Thank you so much!!!!
    You Rock!!!
    I can't tell you how happy I am right now! You made my day! I have wanted the Earl’s Poulet recipe for a few years now.
  21. Tatania

    Tatania Disney Foodie

    Jul 26, 2007
    I'd love to get together with a group for "Disney dinners" once a month where we take turns trying out the recipes. Too bad you aren't closer :sad1:|

    Harissa (non Disney) but needed as a side for the Chermoula Chicken.

    Orange-Glazed Baby Carrots
    from Chef Mickey's, Contemporary Resort
    Serves 4

    1/4 cup nonalcoholic triple sec
    1 cup orange juice
    1/2 cup orange marmalade
    1/2 cup canned mandarin oranges, drained, 1/4 cup juice reserved
    2 tablespoons cornstarch
    2 tablespoons cold water
    1/2 teaspoon salt
    1 pound baby carrots
    Kosher salt, to taste

    Bring the triple sec to a simmer over medium-low heat and reduce by one third, about 7 minutes. Add the orange juice, marmalade, oranges and reserved juice. Bring to a boil and skim off any impurities.
    In a separate bowl, use a fork to combine the cornstarch with the water. Add this mixture to the sauce in a slow stream, whisking vigorously to avoid lumping.
    Add the 1/2 teaspoon of salt and keep on very low heat.
    Boil the carrots until tender, then drain. Mix the sauce into the cooked carrots. Salt to taste.

    Cracked Wheat Rye Bread
    Biergarten, Germany, Epcot

    2 cups cold milk
    2 tablespoon sugar
    4 tablespoons vegetable oil
    2 tablespoons salt
    3 eggs
    2 cups coarse rye meal
    5 1/2 cups bread flour
    2 packages active dry yeast

    Combine all ingredients in a large mixing bowl with an electric mixer equipped with a dough hook. Blend well for about 10 minutes. Remove dough hook and allow dough to rest for 20 minutes.
    Turn dough out onto a floured board and knead lightly into a long roll. Cut into 30 equal pieces and form into balls. Flatten slightly and place on a large, lightly greased baking sheet. Cover and let rise in a warm place until doubled in bulk. *
    Bake in a preheated 400-F oven for 20 minutes, or until lightly browned. Serve warm.
    * Made 2 loaves and it took about 6 hours in a warm place to double.

    Edamame Salad
    The Crystal Palace, Magic Kingdom (from Delicious Disney)
    Serves 4 – 6

    4 cups edamame (young soybeans), fresh or frozen
    ½ cup rice vinegar
    ¼ cup sesame oil
    1 tsp coarse salt
    1 cup napa cabbage
    1/2 cup chopped Bok Choy
    1/2 cup shredded carrots
    1 tablespoon black sesame seeds
    1/4 cup shredded white *daikon radish

    1. Cook fresh or frozen beans in boiling, salted water for 3 minutes, then chill.
    2. In a small mixing bowl, combine vinegar, sesame oil, salt, napa cabbage, and bok choy. Let sit at room temperature for 10 minuntes. (Cabbage will wilt slightly.)
    3. Mix in carrots, then refrigerate for 1 hour.
    4. to serve, top with sesame seeds and daikon radish.
    *Red radishes are not a good substitute.

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