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[lynninpa]

I've been using the User CP to pull up my subscribed threads.

Same here, Tigerkat!

 

[my3disneygirls]

I've been using the User CP to pull up my subscribed threads.

It's just a pain, because I end up reading through old posts to get to the new ones. I guess I'll have to change the format to newest first even though I prefer the other way.

BTW. I got this in an email alert. Wonder if it will still be working later on?

 

[lynninpa]

It's just a pain, because I end up reading through old posts to get to the new ones. I guess I'll have to change the format to newest first even though I prefer the other way.

When you click on User CP and the list of the threads you are subscribed to comes up, you can click on the little arrow next to the Disers name under Last Post and it will take you straight to the last post. You may have to scroll back a bit yet at least this way it does not take you to the first post. Am I making any sense?! I hope this helps!

 

[lynninpa]

Tomorrow morning I will be trying the recipe for the Cinnamon Rolls from Main Street Bakery (page 32)

 

[pyrxtc]

question about the bread pudding?.... It says to ad the butter to the eggs stuff but then says to put it on top. Which one do I do?

 

[minie_meese]

We've had this wonderful soup at Artist Point a number of times. My son made it for our Christmas Eve dinner and everyone loved it. There was some left when the main course (prime rib) was served and a few people used the soup as a sauce for the meat and raved about it.

This does take some work but it is worth it.


Smoky Portobello Mushroom Soup
Artist Point, Wilderness Lodge

Yield: 64 ounces; 8 servings

Ingredients

6 Medium Portobello Mushrooms
3 Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1/2 cup Chardonnay
1 1/4 Qts. Heavy Cream
24 oz. Chicken broth
1 1/2 Tbsp Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper, Croutons (see recipe), chive oil (see recipe), roasted ****ake mushrooms (see recipe),
chives cut for garnish

Steps

1. Clean the Portobellos by wiping them with a damp towel (do not wash!) Remove the mushroom gills
(slats on the underside to the caps.)
2. Sauté the onions lightly (to sweat.)
3. Add the unsmoked Mushrooms to the onions.
4. Add the garlic when the mushrooms are almost cooked.
5. Add the smoked mushrooms.
6. Add the Chardonnay and reduce by half.
7. Add the chicken broth and bring to a simmer.
8. Place in a blender or food processor in batches.
9. Add the heavy cream slowly and continue to blend.
10. Season to taste.
11. Place the mixture back into the pot.
12. Add the Roux and let simmer for 20 minutes.
13. Serve hot and garnish with croutons and roasted ****ake mushrooms, a dollop of sour cream, drizzle with chive old and cut chives.

Smoking Portobello mushrooms

* in a home smoker, place thick slices of Portobello mushrooms on the rack and cold smoke for one hour
* we use oak chips for our smoker

Croutons

1. Pre-heat the oven to 325-350 Fahrenheit
2. Cut 6 slices of your favorite bread into 3/4" squares.
3. Toss in a bowl with 1/4 cup melted butter.
4. Place on a baking sheet and season with salt and pepper to taste.
5. Bake at 325-350 Fahrenheit until brown.

Chive Oil

1. Place 1 cup of light olive oil in a blender and add to that 1 cup of chives
2. Blend for 30 seconds and let rest for 1 hour
3. Strain through a fine sieve

Roasted ****ake Mushrooms

1. Thinly slice 2 cups of ****ake Mushrooms.
2. Toss with 2 Tablespoons of Olive Oil and a little salt and pepper.
3. Place on a baking sheet and roast in the oven at 375 Fahrenheit until crispy and golden brown.
4 Cool and set aside.

Sour Cream

1. Place a little sour cream in a bowl and whip it up by hand until smooth.
2. Set aside.

 

[Tatania]

Also, I'm not sure what "finishing kit" is--perhaps someone could explain, and I'd add the note to this post?

The recipe says: "While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings. "

So my guess is the finishing kit is the cheese, butter and herbs. The thing is, the ingredients list calls for 8 ounces of butter and then all of sudden it says 1 pound. I'd use the lesser amount because 1 pound sounds like too much for 1 pint (which is approx. 1 pound or 2 cups) of polenta that already has 1.5cups of cream, 1.5 cups of Asiago and 5 1/3 cups of milk added to it.

The basic Italian polenta formula is 2 cups polenta to 2 cups cream, 4 cups broth and 3/4 cup cheese.

 

[rushing]

Thanks for the recipes.

 

[gismo1554]

I'm really craving one of those strawberry oolong slushies from the Joy of Tea stand in China. Anyone have the exact recipe on how to make it? Is it made with ice or with the actual frozen berries?

Anyone any ideas?

 

[gismo1554]

Oh, no! I am sorry to hear that, gismo! You used the recipe from Bistro, right?

Yep. I dont know if it would have tasted better if I had gone with the recipe without the beef stock or whether I just made the beef stock too concentrated but it wasnt nice

 

[gismo1554]

I'm so sad that I no longer get notifications of updates to any of the Disboard threads I'm suscribed too. The threads are listed on my profile and the Emails are not going into my Spam box so any ideas what's causing this?

I havent been for weeks so have to remember to come and check this thread

 

[deekaypee]

The recipe says: "While polenta is cooking, make a finishing kit. Open and break up goat cheese, cut 1 pound of butter into medium cubes, and chop thyme and sage into a 2-4 quart container.
After 30-40 minutes of cooking, add your finishing kit and adjust your seasonings. "

So my guess is the finishing kit is the cheese, butter and herbs. The thing is, the ingredients list calls for 8 ounces of butter and then all of sudden it says 1 pound. I'd use the lesser amount because 1 pound sounds like too much for 1 pint (which is approx. 1 pound or 2 cups) of polenta that already has 1.5cups of cream, 1.5 cups of Asiago and 5 1/3 cups of milk added to it.

The basic Italian polenta formula is 2 cups polenta to 2 cups cream, 4 cups broth and 3/4 cup cheese.

That's what I thought it must be, but I'm not much of a cook, so... I guess I'm learning some culinary terms!

Thanks for the update on the butter, too. I've double-checked the recipes, which I just copied & pasted from the email, and there is that discrepancy. I'm kind of surprised to see such errors. I'm going to add your comments into the recipe so it's right there if people want to try it.

 

[lynninpa]

question about the bread pudding?.... It says to ad the butter to the eggs stuff but then says to put it on top. Which one do I do?

Are you referring to the Bread Pudding from Raglan Road, pyrxtc? I read the recipe yet did not notice it saying anything about putting butter on top?

 

[lynninpa]

Artist Point: Smoky Portobello Soup

I have heard so many rave reviews of this soup! Thanks for posting the recipe, minie_meese!

 

[lynninpa]

Thanks for the recipes.

Hope you enjoy the Recipe Exchange, rushing!

 

[WOODY13]

Are you referring to the Bread Pudding from Raglan Road, pyrxtc? I read the recipe yet did not notice it saying anything about putting butter on top?

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

 

[lynninpa]

I finally made the Cinnamon Rolls from Main Street Bakery! I cut the recipe in half and it made 12 large rolls. The only thing I changed was the amount of butter used to brush on the dough-I ended up using only about half (after already cutting the recipe in half) which was plenty in my opinion. The dough was wonderful to work with! They were simple and fun to make and came out great! However, next time I am going to use a more "traditional" cinnamon roll frosting to be more like the ones my husband loves from our local bakery.

 

[apostolic4life]

I finally made the Cinnamon Rolls from Main Street Bakery! I cut the recipe in half and it made 12 large rolls. The only thing I changed was the amount of butter used to brush on the dough-I ended up using only about half (after already cutting the recipe in half) which was plenty in my opinion. The dough was wonderful to work with! They were simple and fun to make and came out great! However, next time I am going to use a more "traditional" cinnamon roll frosting to be more like the ones my husband loves from our local bakery.

Enough butter...........is there even such a thing????

Was this dough a loose dough or tight dough? I prefer cinnamon rolls that start with a loose dough since they tend to come out lighter and fluffier. Just curious.

 

[lynninpa]

Enough butter...........is there even such a thing????

Was this dough a loose dough or tight dough? I prefer cinnamon rolls that start with a loose dough since they tend to come out lighter and fluffier. Just curious.

I had all intention of using all of the butter yet when it started to run off the edge I figured it was enough. heehee The dough was a bit loose and a little dryer then I expected yet was very smooth when rolling out. They came out light and fluffy yet with that yummy "denser" little center.

 

[lynninpa]

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

Oops! Anytime I hear someone mention Bread Pudding in Disney, my thoughts just go straight to Raglan Road.