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

  1. quiltymom

    quiltymom <font color=darkorchid>Ears to you, kids!<br><font

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    One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!).

    I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold.

    Good luck!
     
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  3. lynninpa

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

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    Thanks for a great recipe, PNWmom! :santa:
     
  4. lynninpa

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

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    I know someone somewhere on The DisBoards requested this recipe. So whoever you are, here it is! Enjoy! :goodvibes

    Boma: Thuthuntshwane Soup (Vegan Mushroom Soup)

    2 tablespoons Cornstarch
    1 ounce olive oil
    1/2 cup diced onion (I used white)
    1 lb button mushrooms
    1 tblsp dried Porcini mushroom powder
    1/2 gallon water
    3/4 ounce vegetable base
    2 cloves garlic, finely chopped
    3/4 ounce fresh basil
    salt & pepper to taste

    1. Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.

    2. Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.

    3. Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously.

    4. Adjust seasoning if needed
     
  5. PNWmom

    PNWmom Mouseketeer

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    This one sounds Christmassy

    Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce


    Ingredients for Cranberry Compote:
    1 Cup Cranberry
    1 Cup Sugar
    2 Each Orange Zest
    2 Each Orange Juice

    Ingredients for Eggnog Créme Brûlée:
    2 Cups Heavy Cream
    6 Each Egg Yolks
    3 Oz Sugar
    1 Each Orange Zest
    2 Tbsp Rum
    ½ Tsp Cinnamon Powder
    ½ Tsp Vanilla Extract
    ⅛ Tsp Nutmeg Powder

    Ingredients for Irish Sauce:
    1 Cup Sugar
    1 Pinch Cinnamon
    1 Cup Heavy Cream
    1 Oz Butter
    1 Oz Bourbon

    Method of Preparation for Cranberry Compote:
    Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.

    Method of Preparation for Eggnog Créme Brûlée:
    Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.

    Method of Preparation for Irish Sauce:
    Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.

    Presentation:
    Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.




    From the kitchens of the Walt Disney World Swan and Dolphin Hotel

    Found at
    http://www.swandolphin.com/recipeclub/1205print.html
    If your bored you can change the number before the print and other recipes appear.
     
  6. Tatania

    Tatania Disney Foodie

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    You guys were fantastic with all your tips! Thank you so much. I was pretty nervous making this with all the varying information and recipes but it was a big hit. Most people had seconds and there were positive comments all around.

    Here's my experience (I more or less stuck to the recipe in the Epcot Food and Wine book as it seemed the closest, and used Moosehead Ale and a local brand of white cheddar).

    After cooking the onion, celery and carrots (with the bacon) until they were nice and soft (because comments from people who have tried it said the soup is very creamy), I had no fat left in my saucepan to make the roux. I decided to add two tablespoons of butter to the middle of the pan, and once it was melted I added the three tablespoons flour. It didn't really make a roux though, because the flour and butter just got mixed in with the vegetables. Anyway I plowed ahead, and added the liquids and simmered as instructed for 15 minutes. When I lifted the lid, the soup had a kind of curdled look and wasn't thick at all. Clearly the flour had not blended in properly with the liquid. I quickly dumped the soup into the blender and blended just a little - so it wasn't completely puréed. I heated it up again, and the texture was very good - not thick or lumpy or curdled. I seasoned it and then added the cheese right before serving. Excellent! It wasn't very thick and I didn't need to add additional water.

    The Creme Brulee Cheescake (can't remember what the page it's on), was heavenly. My sister is a professional pastry chef who's worked in fancy places like the Four Seasons Hotel and she said it's the best cheesecake she's ever tasted. It's rich, incredibly creamy, and tastes really "fluffy" - not at all like your usual baked cheesecakes.
     
  7. gismo1554

    gismo1554 DIS Veteran

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    It doesn't have carrots and is milky rather than brothy oh and definately has beer in
     
  8. gismo1554

    gismo1554 DIS Veteran

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    Ohhh! Going to try this without the orange for my sister over Christmas (shes allergic to oranges)
     
  9. gismo1554

    gismo1554 DIS Veteran

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  10. gismo1554

    gismo1554 DIS Veteran

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    Brittsmum1998 asked about the cucumber salad at ESPN and this was the response

    Im posting it over here so that we can have all the recipes together. I know this isn't really the precise one but I thought we could put it on here and then if we could up with the precise one post it on the other post:

    http://www.disboards.com/showthread.php?t=1659591
     
  11. lynninpa

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

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    Sounds very festive! Thanks, PNWmom! :santa:
     
  12. lynninpa

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

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    Thank you, gismo, for helping to keep all the recipes & requests in one spot! :thumbsup2
    I hope everyone keeps checking out the Requested Recipes list on page 15, post 222. I update the list whenever there is a request. You never know when one of us just might have a recipe a fellow Diser is looking for! :upsidedow
     
  13. lynninpa

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

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  14. Tatania

    Tatania Disney Foodie

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    More Recipes from "Delicious Disney" scanned by MKay.

    I thought I had posted this one but don't see it on the index - so I'll post it just in case.

    Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
    Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland
    Serves 8 - 10

    16 to 20 lamb chops, 1 inch thick
    3 tablespoons finely chopped fresh rosemary
    2 tablespoons minced garlic
    1/2 cup extra virgin olive oil
    1 teaspoon dried red chili peppers
    2 tablespoons coarse salt

    1/4 cup minced garlic
    1 cup finely chopped red onions
    1 cup finely chopped fennel
    2 tablespoons olive oil
    4 cups high-quality cooked cannellini beans, drained
    1 cup marinated baby artichokes
    1 cup diced Roma tomatoes
    1 cup corn
    3/4 cup chicken stock
    1 tablespoon coarse salt
    1 tablespoon dried red chili peppers
    1 tablespoon lemon zest
    2 cups store-bought white balsamic vinaigrette
    1/4 cup chopped fresh basil
    1/4 cup chopped parsley
    2 cups fresh baby spinach

    Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
    Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
    Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.

    White Beans and Marinated Artichokes
    in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
    Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer 2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
    Serve in a large bowl, family-style, or under the lamb chops.

    What to Drink: Canoe Ridge, Merlot, Columbia Valley, Washington has a core of pure black cherry and blackberry, and rich full body that stands up to the grilled rosemary flavors.
     
  15. Tatania

    Tatania Disney Foodie

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    Cape Malay Lamb Curry
    Tusker House Restaurant, Disney's Animal Kingdom Theme Park
    Serves 4 - 6

    2 pounds lamb, shoulder or leg meat
    Coarse salt and freshly ground pepper, to taste
    2 tablespoons vegetable oil
    2 large onions, diced
    2 green chilies, seeded and finely sliced
    1 teaspoon crushed garlic
    1 teaspoon crushed fresh ginger
    1 to 4 tablespoons Madras Curry powder
    1 tablespoon flour
    3 to 4 large vine ripened tomatoes, chopped
    3 tablespoons cream of coconut
    1 cup chicken stock
    1 tablespoon fresh chopped cilantro

    1. Trim fat from lamb and cut into 1-inch cubes. Season with salt and pepper.
    2. Heat oil in a large skillet over medium-high heat. Add lamb and sear until browned, stirring often. Remove lamb.
    3. Add onions and cook until lightly browned and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
    4. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly. Stir in tomatoes, cream of coconut, and chicken stock; return lamb to the pan. If too thick, stir in more chicken stock.
    5. Cover and simmer for 45 to 50 minutes, or until the lamb is tender. Stir occasionally to avoid burning.
    6. Taste and adjust seasonings. To serve, garnish with cilantro and serve with rice pilaf or couscous.

    Cooks Note: curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.
     
  16. Tatania

    Tatania Disney Foodie

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    Lentil and Kale Stew
    from Jiko, Animal Kingdom Lodge
    Serves 8

    1 pound petite French lentils
    2 teaspoon sea salt, divided
    1/2 cup olive oil
    1 bay leaf
    1 cup chopped onion
    2 stalks celery, washed and chopped
    2 carrots, peeled and chopped
    2 garlic cloves, mashed
    6 ounces kale, washed and thinly sliced
    5 tomatoes, peeled and chopped
    3 14.5 ounce cans fat-free chicken broth
    1 cup fresh parsley, chopped
    1 teaspoon freshly ground black pepper
    freshly grated Parmesan cheese
    extra virgin olive oil

    Rinse lentils and pick over for small rocks or pieces of hull. Place lentils in a soup pot and cover with water; add 1 teaspoon of the sea salt. Bring to a boil and cook for five minutes. Drain, rinse, and set aside.
    In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots, and garlic. Stir in kale; simmer five minutes. Add tomatoes. Add cooked lentils, chicken stock, and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
    Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.
    Cook's Note: if you can't find kale, use chard or spinach. The tiny French green lentils, available at specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils, and keep their shape and color. This soup tastes better a day after it’s made.
     
  17. Tatania

    Tatania Disney Foodie

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    Tomato and Fresh Mozzarella Salad
    Victoria and Albert's, Disney's Grand Floridian Resort
    Serves 6

    6 cups heirloom or any variety of tomatoes, peeled, large tomatoes sliced
    3 Tbsp. extra-virgin olive oil
    Coarse salt and freshly ground pepper, to taste
    12 arugula leaves
    6 red-tip leaf lettuce leaves
    6 pitted Niçoise olives
    1/2 cup fresh mozzarella, cut into 12 pieces
    1 cup Herb Vinaigrette (recipe follows)
    6 teaspoons aged balsamic vinegar

    1. In and mixing bowl, gently toss tomatoes with olive oil; season with salt and pepper.
    2. Arrange tomatoes on serving plates. In the same bowl, toss the arugula and red-tip leaf lettuce, moistening with leftover olive oil. Arrange on plates with tomatoes.
    3. Add one olive and two slices of mozzarella to each plate. Drizzle with Herb Vinaigrette and balsamic vinegar.

    Herb Vinaigrette
    2 teaspoons Pommery mustard
    1 teaspoon Dijon mustard
    1/4 cup white balsamic vinegar
    1 teaspoon chopped chives or scallions
    1 teaspoon chopped basil
    1 teaspoon chopped parsley
    1 cup canola oil
    1/2 teaspoon honey
    Coarse salt and freshly ground black pepper, to taste

    1. In a blender, mix the first six ingredients. Gradually add canola oil until well blended. Add honey, and season to taste with salt and pepper.
    Cooks Note: aged balsamic vinegar, available in specialty markets, gets its dark color and pungent sweetness from aging in barrels over a period of years. Beware of those that list sugar as an ingredient - good balsamic relies on aging and refining to define the flavor and quality.
     
  18. fireworks fan

    fireworks fan Mouseketeer

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    I'm looking for the vegetable frittata recipe from the Crystal Palace. The whole family loved it and I think it would be great for Christmas morning. :santa: thanks!
     
  19. lynninpa

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

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    Tatania
    The recipes you posted sound delish! We love lamb and so we will have to try out those recipes. :goodvibes
     
  20. lynninpa

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

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    I love the veggie frittata from CP! It would be wonderful for Christmas morning. :goodvibes I will do my best to find the recipe for you, fireworks fan, and will also post it on the Requested Recipes list. If someone does have the recipe, please post away! I would love to have it also. :upsidedow
     
  21. LoriNSC

    LoriNSC DIS Veteran

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    Just found this thread. You all are making me hungry for WDW food!!!:love:
     

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