In the Fall 2004 issue:
Panna Cotta from Palo
Monterey Clam Chowder from Pacific Wharf Cafe
Nut-Crusted Salmon from Boma
Jungle Julep from Tahitian Terrace
Grapefruit Cake from Hollywood Brown Derby
One was already posted on another website. Here it is:
MONTEREY CLAM CHOWDER
Pacific Wharf Cafe
Disney's California Adventure
* 5 Tablespoons butter
* 5 Tablespoons flour
* 2 Tablespoons vegetable oil
* 1 1/2 cups diced, peeled potatoes
* 1/2 cup each (diced): onion, red pepper, green pepper, and celery
* 2 1/4 cups clam juice
* 1 1/2 cups heavy cream
* 1 cup chopped clams
* 1 Tablespoon fresh chopped, or 1/2 Tablespoon dried, thyme
* 1/4 teaspoon salt (or to taste)
* 1 pinch white pepper
* 3/4 teaspoon Tabasco
* 6 sourdough bread loaves (optional)
Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside. In a large pot, heat the oil and saute the potatoes, onion, peppers, and celery over medium heat until the potatoes are just barely tender, about 10 minutes. Add the clam juice and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the potatoes are cooked. Add the heavy cream, clams, thyme, salt, pepper, Tabasco, and roux. Whisk well to blend in the roux. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.
To make a bread bowl, cut a circle in the top of the loaf and make a well about an inch or two deep by scooping out bread from the center. Fill with Monterey Clam Chowder. Serves 6.
PS - I just put a Napa Rose section on my website. Click the WWW at the bottom of this page.
