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

  1. Tatania

    Tatania Disney Foodie

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    /raises hand

    Would love the Baked Onion Soup recipe from Bistro. The Onion Cheese Soup in Cooking With Mickey II was very good but the Baked Onion Soup hasn't been published in any of the other books that I have.

    Thanks in advance Lynninpa.

    ps. This is my fav thread on the Dis Board. :cool1:
     
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  3. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :wave: Tatania! I will post the recipe for the Onion Soup from Bistro in a few minutes. It is a very simple recipe yet sometimes those are the best ones, aren't they?! :goodvibes
     
  4. Tatania

    Tatania Disney Foodie

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    LOL, this is the best distraction from work! No rush at all on the recipe. I won't have time till next week to make it anyway. I think one reason my son never wants to go out to eat is because few restaurants match up to the great dishes you get from using the Disney recipes.
     
  5. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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  6. Tatania

    Tatania Disney Foodie

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    :idea: Oops, looks like I need to brush up on my high school French, LOL. I had the recipe but only the French name for it. I'm still going to try it next week because it's one I haven't done. Thanks though lynninpa! You're wonderful at tracking down the requests.
     
  7. gismo1554

    gismo1554 DIS Veteran

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    Ingredients
    4 oz. water
    4 oz. lettuce mix
    3 beaten eggs
    2 oz. raspberry sauce (Melba sauce)
    1/2 lb. flour, seasoned
    1 qt. soybean or canola oil
    1/2 lb. bread crumbs, seasoned
    1 French Bread, Sliced, toasted (9")
    2 Boursin cheese wheels (5 oz. each)

    Method:
    Cut cheese wheels in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator. Fill a cast iron skillet with oil 1/4" high. Heat oil to 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel. Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.

    Tips
    I tried this last night and I did it by cutting the boursin in to 6 peices and cooked it that way. It meant that they were more bite sized peices but still had the same great taste. Didn't try it with the sauce or salad either and found I only used one egg as it is just as a binding agent to attach the breadcrumbs to the boursin.
     
  8. gismo1554

    gismo1554 DIS Veteran

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    OK so after checking I am wrong. Fiagaro fries are the ones with bacon cheese and salad while Pecos Bill's has the chilli ones. So it is:

    Fries
    Thick cheese sauce
    Bacon peices
    Salad
     
  9. smiller

    smiller DIS Veteran

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    Hi! I'm looking for the spicy-sweet and sour shrimp from the "new" menu at 'Ohana. They are delicious! They're peel & eat and come in a bowl as an appetizer.

    There's a shrimp recipe at All Ears but I think that's from when the shrimp came around on skewers on the "old menu."

    Thanks! :goodvibes
     
  10. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Let us know how the soup comes out, Tatania! :upsidedow
     
  11. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you for posting this classic Disney recipe, gismo! And thanks for the added "tip!" :goodvibes
     
  12. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    I will look around for this recipe for you, smiller and will also post it on the Requested Recipes list (page 15, post 222) :upsidedow
     
  13. GDUL

    GDUL DIS Veteran

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    Cedar Plank Salmon
    Artist Point

    4 5" x 5" cedar planks
    4 7 oz. salmon filets
    Olive oil
    Dash Kosher salt
    Dash fresh ground black pepper

    Be sure that the cedar planks are completely untreated (no chemicals) Be sure to wash them before use to make sure that they are sanitary to cook.

    Allow for the wood to dry, rub one side with olive oil and place the salmon on the board (skin side down).

    Season with salt and pepper.

    Roast in oven at 400F for roughly 8 - 10 miinutes.

    _________________________________________________________________

    BTW, I've used this recipe with my BBQ grill. To jazz it up a bit, I've used a maple glaze on the salmon: instead of the salt and pepper above, mix 1/2 cup pure maple syrup, 4 tablespoons soy sauce, 2 cloves minced garlic, 1/2 teaspoon garlic salt, and 1/4 teaspoon ground black pepper. This is enough glaze for about 2 lbs of salmon. Marinate the salmon in this mixture for about 30 minutes in the refrigerator, turning once. Put the salmon on the planks and put on medium heat grill, covered, until just cooked through. Very good!
     
  14. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you, GDUL, for posting this great recipe! And the BBQ version sounds wonderful! Thanks again! :goodvibes
     
  15. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    ‘Ohana: Maui Scalloped Potatoes

    1 pound Russet potatoes (washed and sliced)
    1 cup heavy cream
    1/4 cup cheddar cheese
    2 tbsp parmesan cheese
    1/4 cup thinly sliced sweet onions
    1 tsp kosher salt
    1/4 tsp black pepper

    Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.


     
  16. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    'Ohana: Pineapple Breakfast Bread

    Yield 1 - 9" x 13" cake pan

    1 3/4 C. Water
    1 Egg Yolk
    2 T. Shortening
    4 1/2 C. High Gluten Flour
    1/2 tsp. Salt
    1/3 C Sugar
    1 T. Instant Yeast


    Coconut Mixture
    1 C. Crushed pineapple
    1 C. Unsweetened coconut
    1 C. Sugar
    2 T. Cornstarch


    Pinapple/Coconut Method
    1. Combine pineapple and coconut in bowl.
    2. Combine sugar and cornstarch in separate bowl and mix well.
    3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
    4. Refrigerate for 1 hour.


    Bread Method
    1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
    dough picks up on hook and the sides of the mixing bowl is clean.
    2. Let dough rise until it doubles in size.
    3. Roll out dough onto a floured surface until it is 2 inches thick.
    4. Next spread pineapple/coconut mixture over the top of the dough.
    5. Fold dough into itself and place in a greased 9" x 13" cake pan.
    6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
    7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.
    8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
    9. Let bread cool, cut and serve.
     
  17. Tatania

    Tatania Disney Foodie

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    My 'Ohana: Pineapple Breakfast Bread was pretty disastrous thanks to using a very high gluten flour (98% or something) and not having a dough hook. It was very hard to mix and didn't rise AT ALL - I let it stand for hours. I went ahead and put the filling in anyway and as I was sealing it all the juice was coming out - very messy. Anyway, gluten flour makes a pizza-like dough and we all felt the crust was much too hard. I'd want to see how they make this at the resort before trying again.
     
  18. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :wave: Tatania!
    Hmmm...Any bakers out there that can help with this? Would using a mixer with a dough hook make the difference? It seems to be the same recipe found over and over on the internet. Has anyone else tried this recipe? I really loved it for B-fast when at 'Ohana and would love to make it at home. :upsidedow
     
  19. apostolic4life

    apostolic4life Chef Grumpy

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    I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

    I hope this helps......this is a shortened version of a basic baking lesson about bread!!!


    :thumbsup2
     
  20. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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  21. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Wow, apostolic4life! Thank you for all of the wonderful info & tips! :goodvibes So when I go to the market for King Arthur brand flour, is there a particular "type" of flour by this brand to buy?
     

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