I just joined this thread and didn't see these recipes posted. I'm sure everyone knows about getting recipes from Disney Insider, but thought you might want the recipes added to your thread. I hope no one minds.
Potato-wrapped Red Snapper with Creamy Leek Fondue and Red Wine Reduction served at Flying Fish
Potato-wrapped Red Snapper Ingredients:
3 large Idaho Russet potatoes
4 tablespoons potato starch
Salt and freshly ground pepper
4 6-ounce skinless red snapper fillets
1 cup canola oil
Creamy Leek Fondue Ingredients:
4 leeks, whites only
4-6 sprigs fresh thyme, chopped
2 tablespoons butter
8 ounces heavy cream
Salt and freshly ground pepper, to taste
Red Wine Reduction Ingredients:
1 onion, peeled and largely diced
1 carrot, peeled and sliced
1 head of garlic, halved
1/2 leek, halved and sliced
3 tablespoons olive oil, divided
1 bottle Cabernet Sauvignon
Bones of half a chicken
4 cups chicken stock
2 cups beef stock
1/2 cup water
Salt and freshly ground pepper
For Potato-wrapped Red Snapper:
1. Cut the potatoes into a rectangle, cutting off all the skin.
2. Slice the potatoes with a slicer or sharp knife, thin enough so that you can see through them. Hold in cold water until ready use then drain.
3. Lay four 12-inch by 12-inch pieces of plastic wrap on a table. Place the potato slices so they slightly overlap each other on the plastic wrap, leaving a 2-3 inch margin around the edges to create four beds of potatoes.
4. Sprinkle potato starch evenly over each potato bed.
5. Season the fish with salt and pepper and place one fish in the center of each potato bed.
6. Fold one end of the plastic wrap over the fish to wrap the potato around it. Repeat with the other end. Keep wrapped in the plastic wrap to prevent discoloration.
7. Heat canola oil to 300 degrees in a large non-stick saute pan. Unwrap fish and place in pan. The oil should come halfway up the fish.
8. Cook fish until golden brown on one side. Turn fish over and continue cooking for about 10 minutes and golden brown.
9. Drain fish on a paper towel and season with salt and pepper.
Cooks notes: Cut the red snapper fillets as rectangle as possible to make it simpler to wrap with the potato slices.
For Creamy Leek Fondue:
1. Wash leeks thoroughly and drain. Cut the leeks in half lengthwise and cut the halves in diagonal 1-inch thick pieces.
2. Melt the butter and thyme in a medium saucepan.
3. Add leeks and cook slowly until they soften.
4. Add cream, salt, and pepper. Reduce until thick.
Cooks notes: The term fondue refers to finely chopped vegetables that have been reduced to a pulp by slow cooking.
For Red Wine Reduction:
1. Preheat oven to 500 degrees F.
2. Caramelize the onion, carrot, garlic, and leeks with 2 tablespoons of olive oil in a 6-quart heavy pot over moderately high heat, stirring until golden brown. Season with salt.
3. Add the wine to the vegetables and reduce by half, stirring often.
4. Toss the chicken bones with 1 tablespoon olive oil and place in a roasting pan. Roast the bones in the oven for about 30-45 minutes, or until golden brown.
5. Add the chicken and beef stocks, water, and roasted bones to the vegetables and wine.
6. Bring to a simmer and reduce heat. Skim off the oil with a spoon as necessary.
7. Simmer for 2 hours and pass through a fine strainer.
8. Return to heat to further reduce the sauce for about 30 minutes.
9. Finish with salt, pepper, and a small amount of Cabernet Sauvignon, to taste.
10. If necessary, pass again through a fine strainer
Cooks notes: This reduction takes several hours to complete. It may be made a day ahead. Once cooked, allow it to cool completely and store in a covered container in the refrigerator. Simply reheat the reduction just before serving.
To Serve: Place leek fondue in the center of a plate and place the fish on top. Ladle the sauce on the plate.
Serves 4.
Epcot Biergarten Nudel Gratin
Ingredients:
2 cups heavy cream
2 eggs
1/4 teaspoon salt
Pinch ground white pepper
Pinch nutmeg
4 ounces Swiss cheese, shredded
4 ounces white cheddar cheese, shredded
1 pound cooked elbow macaroni
Instructions:
Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
Cool 10 minutes before cutting into squares. Serve warm.
Serves 8 to 10.
Halibut with Tomato-Vegetable Ragu served at Wine Country Trattoria at Disneys California Adventure
Ingredients:
1/2 cup 1/2-inch diced Yukon gold potato
4 (8-ounce, 1/2-inch thick) filets fresh halibut
3/4 teaspoon coarse salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons canola oil, divided
2 cloves garlic, chopped
1/4 shallot, chopped
1 cup dry white wine
1/2 cup of yellow pear tomatoes
1 (14.5-ounce) can stewed tomatoes
1 cup 2-inch chopped green beans
1/2 cup chopped artichoke hearts
1/4 cup prepared basil pesto
1 lemon, juiced
Garnish: microgreens, chopped fresh basil
Instructions:
1. Place diced potato in a small saucepan; cover with cold water. Cook over high heat until potatoes are just tender, approximately 3 to 4 minutes. Drain and set aside.
2. Heat 1 tablespoon oil in a large saute pan over medium heat. Add garlic and shallot, sauteing until golden and fragrant.
3. Add wine and pear tomatoes and cook for 30 seconds, lightly scraping the pan. Add cooked potatoes and stewed tomatoes, stirring to combine. Add artichoke hearts and green beans. Simmer until green beans are tender.
4. Meanwhile, season halibut evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Add remaining 2 tablespoons oil to a large saute pan over medium-high heat. When oil shimmers, place fish in pan, and cook for 2 to 3 minutes. Flip, and cook the second side for 2 to 3 minutes or until golden brown and cooked through.
5. Mix prepared pesto and lemon juice in a medium bowl; set aside.
6. Evenly divide tomato mixture among 4 serving dishes. Top with fish. Drizzle each with lemon-pesto mixture. Garnish with the microgreens and basil.
Serves 4.
Garlic Shrimp with Tomatoes, Lemon, and Broccoli Rabe 2013 Epcot International Food & Wine Festival cookbook - Australia Marketplace
Ingredients:
24 medium shrimp (16/20), peeled and deveined
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/4 tablespoon chili powder
3 tablespoons extra virgin olive oil
3 tablespoons oil from sun-dried tomatoes
2 tablespoons chopped garlic
1/2 cup sun-dried tomatoes in oil, drained and chopped
3/4 pound broccoli rabe, cut into thirds
Juice and zest of 1 lemon
Instructions:
Season shrimp with salt, pepper, and chili powder.
Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.
Cooks notes: The 16/20 refers to the size of the shrimp, meaning 16 to 20 per pound.
Serves 8.
Strawberry-Rhubarb Pie Recipe From Flos V-8 Café at Disney California Adventure® Park
Streusel Topping Ingredients:
1/2 cup sugar
1/2 cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Strawberry-Rhubarb Pie Ingredients:
1 1/2 cups sliced frozen rhubarb
Favorite pie crust or pie dough for 2-crust pie
1 egg
1 tablespoon water
2 cups fresh sliced strawberries
1/2 cup light brown sugar, lightly packed
1/2 cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Preparation for Streusel:
1. Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl.
2. Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs.
3. Stir in vanilla extract. Set aside.
Preparation for Pie:
1. Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible.
2. Preheat oven to 425˚F.
3. Roll out crust for two 9-inch crusts. Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside.
4. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest, and orange juice in a large mixing bowl; set aside for 10 minutes.
5. Stir flour and cinnamon into rhubarb-strawberry mixture.
6. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines.
7. Use a sharp knife to slice a cross into center of pie crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling.
8. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes.
9. Cool before serving.
Makes 9-inch pie.
Next up is Cape May Clam Bake tomato bisque- very excited to see an easy tomato soup recipe that doesn't require a food mill
