Restaurant reviews and recipes...formerly Disney QOTD

[Luv2Roam]

Tutto's opened in Sept 2007. Prior it was Alfreddo's.
Alfredo's of course had darn good alfredo sauce.
Tutto's overall is much better. But sadly once again not quite as good as when they first opened, IMO.

They use to have more of a variety of their menu. I suppose that was testing to see what sold and what did not.

However I have never been disappointed with anything I have eaten there. But have not been there for probably a year. Always a good choice when on the DDP. Guess it's been awhile since I have been on the DDP.

When they first opened all the rumors were they were going to close down, re-model and re-open. Never happened.

Looking forward to the pizza place when it opens. I am betting it will be popular!

 

[Meriweather]

We have not eaten there.....only when it was Alfredo's and didn't care for it.

 

[Missy1961]

Haven't eaten there.

 

[Meriweather]

ROTD.....2-23

Boma

 

[Meriweather]

* Exported from MasterCook *

Butternut Squash Soup

Recipe By :Boma, Disney's Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 clove garlic
1 onion -- chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound butternut squash -- cut in chunks
2 teaspoons red curry paste
2 cups vegetable stock
2 cups milk
4 tablespoons sour cream
2 fresh lemons -- juiced
salt and pepper -- to taste
Cilantro Sprigs -- to taste

In a large pot, heat the butter. Add the onions and garlic and cook until soft.
Add all the spices, lemon juice, and curry paste.
Add squash and cover with the stock.
Simmer until squash is cooked.
Puree the soup until smooth and add the salt and pepper to tastes.
Return to the heat and add the milk and sour cream. Do not boil.
Garnish with the cilantro sprigs.

 

[Meriweather]

* Exported from MasterCook *

Cornbeef Bobotie

Recipe By : Boma, Animal Kingdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds corn beef -- ground/chopped fine
1 pound potatoes -- shredded
1 onion -- diced
8 eggs
2 tablespoons garlic -- chopped
1 cup milk
2 tablespoons oil
2 tablespoons curry powder
1 dash salt and pepper

Make a custard mix of the eggs and milk. Set aside.
In the pan, heat oil. Add garlic and cook for 2 minutes.
Add potato and curry powder. Cook for another 2 minutes.
Add corn beef, stir well, and continue cooking for another 2 minutes.
Place the ingredients in a small casserole dish.
Top with the custard and bake in the oven at 325° until golden brown.

 

[Meriweather]

* Exported from MasterCook *

Jollof Rice

Recipe By :Boma, Disney's Animal Kingdom Lodge
Serving Size : 16 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts coconut milk
2 quarts water
2 pounds onions -- diced chunky
16 ounces black eyed peas -- soaked overnight
2 ounces ground turmeric -- toasted
2 ounces ground coriander -- toasted
4 quarts white rice (jasmine/basmati) -- washed
8 ounces sugar
1 ounce chopped cilantro
salt and pepper -- to taste


Cook the black eye peas half done and set aside.
In pot, combine all the ingredients.
Cook rice until black eye peas and rice are done.
Sprinkle with parsley and adjust seasoning.

 

[Meriweather]

* Exported from MasterCook *

Watermelon Rind Salad

Recipe By :Boma, Animal Kngdom Lodge
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds watermelon skin -- sliced thinly
Dressing:
1 cup ginger -- sliced thin
1 cup sugar
1 cup rice vinegar
1 cup grenadine
1 cup water

In a small pot, heat the dressing ingredients until the sugar melts.
Remove from stove and let cool.
Add sliced watermelon rind.
Let marinated at least one hour.

 

[Luv2Roam]

Have not eaten there for awhile. But always enjoyed it when I have.


Yesterday was a good Disney day. Afternoon tea at GF. And then to Epcot. Ate in the evening at the China counter service again.
Quite a few topiaries up for the upcoming Flower & Garden Fest.

 

[Pooh67_68]

No on Boma.

I think you have listed all the ones we have eaten at, what can I say? John doesn't like to try new places or different foods. Yes it does get boring making the same stuff over and over.

I would love to try all the different places to eat, but then we would have to seperate all the time.

 

[pennst8r]

Tutto Italia--no, haven't tried it but may this fall. We liked Alfredo's--I think the kids liked watching them make the pasta most of all.

Boma--DH and I have eaten dinner there, and with the kids we've eaten breakfast quite a few times. It's good, but nothing stands out to make me have to go again. We ate breakfast there 3 times, tho, when we stayed at AKV. The boys loved it and kept asking to go back. They really liked the house juice--a combo of juices..pineapple, orange and mango, I think. We ended up with extra DP credits, so kept using them there!

 

[Missy1961]

I went to Boma for dinner a few years ago. It was OK. and I know everyone loves them, but I thought zebra domes were nothing special.

 

[Meriweather]

Boma is my favorite breakfast place....Love the French toast there.
Dinner was okay. I would go back again for either...and will.
Zebra Domes were nothing special for me either, Missy.
But, we did get deep fried Oreos one time that were to die for!! (special made)

 

[Meriweather]

ROTD.....2-24

Portobello

 

[Meriweather]

* Exported from MasterCook *

Farfalle Primavera

Recipe By ortobello Yacht Club, Downtown Disney
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Farfalle pasta
2 ounces snow peas
2 ounces asparagus -- sliced
5 ounces heavy cream
2 ounces Grana or Parmigiana-Reggiano Cheese
1 ounce butter
1 ounce tomatoes -- diced
Freshly grated Parmesan cheese -- to taste
Salt & pepper -- to taste

In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well.
In a medium saucepan, heat the butter until melted.
Add the snow peas and asparagus and cook for one minute.
Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well.
Finish with a sprinkle of salt and pepper and Parmesan cheese to taste.
Serve garnished with tomatoes.

 

[Meriweather]

* Exported from MasterCook *

Shrimp Oreganata

Recipe By ortobello Yacht Club, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 potions 16 ea Shrimp (u-15) peeled -- deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano
1/4 cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
1/2 cup butter
1/4 cup olive oil
Salt and pepper to taste

Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl.
Season with salt and pepper.
Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein.
You should have enough bread crumb mixture to crust 16 shrimp.
Distribute it evenly.
Shrimp may be prepared and refrigerated ahead of time.
Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F.
Add olive oil to hot skillet and allow oil to heat.
Arrange shrimp in skillet and cook about half way (3-4 minutes).
Add wine and butter to pan along with diced tomato and sliced garlic.
Season with salt and pepper.
Return pan to the oven and cook until shrimp are done (4-5 minutes more).
During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style.
Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.
Tips:
u-15 shrimp denotes the size (15 shrimp per pound).
Pre-heating the oven and pan will prevent sticking.
Crust your shrimp ahead of time. They will hold for about a day.
Try serving with crusty bread to absorb the juices on the plate.
Always season as you go.
If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.

 

[Meriweather]

* Exported from MasterCook *

Crema Cotta Caramellata (White Chocolate Creme Brulee)

Recipe By ortobello Yacht Club, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large egg yolks
1/2 cup sugar
2 cups whipping cream
3 ounces white chocolate -- finely chopped
1/4 teaspoon vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300º F.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low.
Gradually add chopped chocolate to cream mixture and whisk until smooth.
Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or crème brulee cups).
Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups.
Bake until custards are set in center, about 1 hour.
Remove custards from water and cool. Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard.
Broil until sugar caramelizes, watching carefully, about 2 minutes.
Serve hot, or refrigerate up to 1 hour and serve cold.

 

[Meriweather]

* Exported from MasterCook *

White Chocolate Creme Brulee

Recipe By ortobello Yacht Club
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large egg yolks
1/2 cup sugar
2 cup whipping cream
3 ounces white chocolate -- finely chopped
1/4 teaspoon vanilla extract
2 tablespoons sugar

Position rack in center of oven and preheat to 300ºF.
Whisk egg yolks and 1/4 cup sugar in medium bowl.
Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low.
Gradually add chopped chocolate to cream mixture and whisk until smooth. Slowly whisk hot chocolate mixture into yolk mixture.
Mix in vanilla.
Ladle custard into four 10-oz. custard cups (or creme brulee cups).
Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of the cups.
Bake until custards are set in center, about 1 hour.
Remove custards from water and cool.
Cover and refrigerate overnight.
Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes.
Serve hot, or refrigerate up to 1 hour and serve cold.

 

[Pooh67_68]

Have not eaten there.

 

[Luv2Roam]

Portobello: Have never eaten there either.


Zebra Domes -- not special!

I am glad I can buy them at Mara's when the mood hits.
My favorite dessert is the Chai Creme at Sanaa's though.