Restaurant reviews and recipes...formerly Disney QOTD

[Luv2Roam]

Have not eaten there either.

 

[Meriweather]

We haven't eaten there either.

 

[Pooh67_68]

Have not eaten there.

 

[JLitfin]

haven't eaten there

 

[Meriweather]

ROTD.....3-8

T-Rex Cafe

 

[Pooh67_68]

Have not eaten there and have heard the noise is worse than Rainforest Cafe.

 

[pennst8r]

ROTD.....3-7

Teppan Edo

It's a must every year! Only had one bad experience, and it wasn't the food so much as the chef. We had a trainee one year...it was bad. DS13 discovered he likes sushi.

ROTD.....3-8

T-Rex Cafe

Haven't been there. A few years ago the kids would have been begging to go, but not too much interest now.

 

[Meriweather]

We haven't been. Love the Rainforest so might give it a try sometime.

 

[Luv2Roam]

Not been there. I have been a safari club member for years. But have not tried TRex. Not really in the plans either.

 

[Meriweather]

ROTD.....3-9

Chefs de France

 

[Meriweather]

* Exported from MasterCook *

Lobster Bisque

Recipe By :Chefs de France, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Seafood Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces raw lobster in the shell
1/3 cup butter
1 medium onion -- chopped
2 shallots -- finely chopped
1/4 clove garlic -- crushed
4 cups fish stock
4 whole black peppercorns
2 1/2 cups water
1/3 cup flour
1 3/4 cups tomato puree
2 tablespoons cognac
1/2 cup heavy cream
1 teaspoon chervil
1 teaspoon tarragon

Melt half the butter in a pan, add the onions and cook until softened, when done add the garlic and shallots. Cook briefly.
Add the lobster, fish stock, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes.
Remove the lobster from the stock, cool and take the meat from the shells and set aside.
Crush the shells and return to the pan and continue to simmer for 40 minutes. Strain the stock through a sieve.
In a blender, puree the lobster with some of the stock.
Mix the flour and remaining butter to make a paste.
Add paste, tomato puree, cognac, cream, and mix well, salt and pepper to taste. Add the tarragon and chervil cook, stirring continuously over high heat until the soup thickens.
Reduce and simmer gently for 5 minutes.

 

[Meriweather]

* Exported from MasterCook *

Matignon

Recipe By :Chefs de France, Epcot
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
4 eggs
8 ounces sugar
8 ounces flour
Ganache:
2 cups heavy cream
8 ounces dark chocolate
3 ounces butter
2 ounces sugar
1 vanilla bean
Syrup made from mixture of rum, sugar and
Kahlua
Crème anglaise:
2 cups milk -- scalded
5 tablespoons sugar
1 Pinch salt
4 egg yolks -- lightly beaten
1 teaspoon vanilla
Ice water

To make genoise cake, whip 4 eggs with 8 ounces of sugar over low heat until creamy. Remove and slowly mix in 8 ounces of flour. Spread cake mixture on a flat pan with 1/4 inch sides and bake in a 300º F oven for 10 minutes.
To make ganache, place cream, butter, sugar and vanilla bean in a pan. Bring to a boil. Remove from heat.
Pour cream mixture over chocolate and whip together.
To make crème anglaise, heat milk, sugar and salt in the top of double boiler over medium heat, stirring until sugar dissolves.
Stir a little milk mixture into egg yolks, then add eggs to milk mixture. Set mixture in pan over barely simmering water.
Cook, stirring until thickened, 2 to 3 minutes. Mix in vanilla.
Cool mixture quickly by setting the pan in ice water and stirring briskly. Refrigerate until ready to use.
Cut the genoise the size of the 1 1/2-cup capacity domed molds. Dampen the pieces with the syrup.
In the molds pour in the ganache to fill half.
On top of the ganache put a piece of the genoise. Cover with more of the ganache until it has filled the mold. You should use approximately 11/2 cups of the ganache. After the ganache has hardened, invert the molds onto a plate and serve with crème anglaise.

 

[Meriweather]

* Exported from MasterCook *

Seafood Galette

Recipe By :Chefs de France, Epcot
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream -- divided
1/2 ounce Dijon mustard -- (1 tablespoon)
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster -- chopped
8 ounces Salmon -- chopped
8 ounces crab meat -- chopped
8 ounces shrimp -- chopped
Melted butter for ring molds
Olive oil for sauteing
3 shallots -- finely chopped
2 tablespoons red-wine vinegar
2 cups white wine
Chopped tarragon to taste
14 ounces unsalted butter

Heat oven to 350º F.
Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth.
Add egg whites. Process until well-incorporated.
With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro.
Add chopped salmon, lobster, shrimp and crab meat.
Butter 8 (6-ounce) ring molds. Fill with seafood mixture.
Bake 20 minutes.
Saute shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a saute pan. Let cook until reduced in volume by two-thirds.
Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half.
Add salt and pepper pepper to taste. With mixture simmering, add butter in small pieces.
Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
Heat olive oil in a saute pan. Pan-fry baked galettes until golden on both sides.
Place galettes on plates. Add sauce. Garnish as desired.

 

[Meriweather]

* Exported from MasterCook *

Duck with Honey

Recipe By :Chefs de France, Epcot
Serving Size : 0 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 duck breasts -- 6 to 8 ounces each
Honey Sauce:
1/4 cup vinegar
1 cup duck bouillon (can substitute chicken
bouillon)
1/4 cup honey
1/4 cup orange juice
2 teaspoons cornstarch/thickening agent
1/4 cup sugar
Mashed Sweet Potato:
4 Sweet potatoes -- peeled and cubed
2 baker potatoes -- peeled and cubed
3 whole eggs
1/2 cup heavy cream
1/2 cup half & half
1 Pinch nutmeg
Salt and pepper -- to taste
Duck Confit:
4 duck leg portions
Melted fat (1 part duck and 1 part pork) -- clarified and strained
Spiced Salt mixture made with:
2 pounds sea salt -- finely crushed
1 pound sugar
4 cloves -- crushed to powder
1 bay leaf
1 Sprig thyme -- crushed to powder

Preheat oven: 450º
in an ovenproof pan, sear the meat skin side first until crispy, then flip over and roast until juices run clear. Remove meat and let rest.

Honey Sauce: In a pan bring to a boil the bouillon and thicken with the cornstarch. Add the honey and orange juice. Lower the temperature and cook for approximately 12 minutes.
Meanwhile put the sugar in a sauté pan over low flame and cook until caramelized. Add the vinegar and stir, then add to the sauce.

Mashed Sweet Potato: Steam or boil potatoes until soft. Remove from pan and put in a food processor.
Add remaining ingredients and puree. Place in 4 oounce aluminum cups and steam cook at 320º for 27 minutes.

Duck Confit: Rub the pieces inside and out with the salt mixture (approx. one handful).
After rubbing, put the pieces in a glazed bowl and cover with the remaining spiced salt and a dishcloth.
Let marinate for at least 24 hours.
Remove the pieces and shake the salt off them, and carefully wipe.
Plunge the pieces into a saucepan filled with tepid melted fat. Gradually bring to a slow boil; the fat should boil but not smoke.
At the start of the cooking the fat will be cloudy, but as the duck cooks, it will get clearer.
It takes approximately 2 hours to produce a perfect confit. The duck will be cooked when the fat is clear.

Note: pre-made duck confit is available in specialty shops. For this recipe you will need to purchase two whole ducks if making the confit, or if not just the breasts

 

[Meriweather]

* Exported from MasterCook *

Beef Fillet

Recipe By :Chefs de France, Epcot
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 beef fillets -- trimmed, (8 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons freshly ground black pepper
Salt
6 tablespoons Brandy
3/4 cup dry red wine
1 shallot -- chopped
1 1/2 cups veal or beef stock or broth
1 tablespoon butter

Heat butter and olive oil in a skillet.
Dip fillets in black pepper and season with salt. Pan-fry, turning once to evenly brown, until cooked as desired.
Add brandy and flambe. Remove fillets and cover loosely with foil.
Add wine and shallots to skillet and saute 5 minutes.
Add stock & remaining butter and cook 3 minutes, until slightly thickened.
Serve sauce over fillets.

 

[JLitfin]

ROTD.....3-8

T-Rex Cafe

ROTD.....3-9

Chefs de France

Haven't eaten at either place

 

[Meriweather]

We've eaten there. It was very good.

 

[Pooh67_68]

Have not eaten there.

 

[Danauk]

Chefs de France, we have had crepes there a few times for lunch.

 

[Trish5768]

Haven't eaten there.