Cooking <><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
- Start date
Tired of the same old thing for dinner? Planning a party and you don't know what to serve? Join the other "Foodies" on the DIS and swap recipies and cooking tips to make your next meal or party one to remember!
Please make sure to come back and let us know how they turned out, GabbyMom!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Hi Everyone,
Im just back from 10 fabulous days in Orlando and WDW. As I get older, Im not that big on the rides anymore but love hanging out there and enjoying the fine dining. Ive gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.
But my first stop is to my favorite thread the recipe thread because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didnt eat at BUT there is no question you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and theyd give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they dont have it written down yet.
I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.
First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.
For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".
Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups
1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.
Im just back from 10 fabulous days in Orlando and WDW. As I get older, Im not that big on the rides anymore but love hanging out there and enjoying the fine dining. Ive gained about 10 pounds to show for it too and am hoping to get around to posting some dining reviews.
But my first stop is to my favorite thread the recipe thread because I took the request list along with me and managed to get several of the recipes. I also have written requests dropped off at the managers of restaurants I didnt eat at BUT there is no question you get a far better response when you actually eat at the place. One night I went to Kona Café and asked for the recipes on my request list. They told me to write it down and theyd give it to the chef. Then on the last night I had dinner there (the Tuna Oscar) and made the same request and got 4 recipes. Unfortunately the Tuna Oscar is still too new and they dont have it written down yet.
I probably won't be able to get everything done tonight (I've been up since 4 am East Coast time), but can at least let you know what I have and what I'm waiting for.
First, however, I'm going to respond to a couple of the requests that came in since I left. I now have all the Disney recipe books and am thinking of doing a master index or something because currently I have to flip through 5 books plus my extensive private collection to find things.
For the person looking for the Lamb and Barley soup - this is the recipe from "Cooking with Mickey and the chefs of Walt Disney World".
Lamb and Barley Soup
Rose and Crown Pub & Dining Room, Chef Phillipe Cuenin
Serves 6 - 8 as a first course or 4 as a main course; makes about 9 cups
1 cup barley
12 ounces ground lamb
2 tablespoons canola or other vegetable oil
1 onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
5 cups chicken broth
3/4 cup milk
3 stalks celery, trimmed and finely chopped
2 medium carrots, peeled and finely chopped
1 medium turnip, peeled and finely chopped
6 tablespoons finely shredded fresh basil leaves or minced fresh parsley
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1. In a large pot of boiling salted water, cook the barley for 30 minutes, or according to package directions. Drain completely in a colander and set aside.
2. Meanwhile, in a 4 to 5 quart Dutch oven, cook the ground lamb over medium heat, stirring and breaking up the lamb with a spoon, for about 6 to 8 minutes, or until it is cooked through and no pinkness remains. With a slotted spoon, transfer the lamb to towels to drain. Pour off and discard any remaining fat.
3. In the same Dutch oven, heat the canola oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring, about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring constantly, until lightly browned, about 5 minutes.
4. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the cooked barley, milk, celery, carrots, turnip, 1/4 cup fresh basil, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 25 minutes.
5. Serve the soup hot, garnished with remaining two tablespoons fresh basil.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
For the person who requested the Peru Duck
Arroz con Pato (Roast Duck with Cilantro Rice)
Epcot International Food and Wine Festival 2007, Peru
Serves 4
A 4 - 5 pound duck, cut into 8 serving pieces
1/4 cup fresh lemon juice
1 teaspoon ground cumin seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil
2 - 12 ounce bottles light beer
1 cup water
2 cups long grain rice
1 cup frozen defrosted peas
1 cup finely chopped fresh cilantro
1. Set the duck pieces in a shallow dish and rub in in the lemon juice, cumin, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate for six hours.
2. In a large heavy casserole, heat the oil over high heat until it hazes. Add the duck and brown it well on all sides. Drain off the fat from the casserole and add the beer and water. Bring liquid to a boil, reduce heat, cover and simmer for 45 minutes. Transfer the duck to the plate, cover and keep warm.
3. Pour the liquid off and strain and measure 3 1/2 cups. Pour the liquid back to the casserole and bring it to a boil. Stir in the rice, bring liquid back to a boil, reduce the heat and cook the rice for 20 minutes, covered.
4. Stir in the peas, cilantro, 1/2 teaspoon salt and 1/8 teaspoon pepper. Arrange the duck on the rice; cover the casserole and return it to low heat for a few minutes to heat the duck.
5. To serve, mound the rice and peas on a serving dish and arrange the duck pieces on top.
Arroz con Pato (Roast Duck with Cilantro Rice)
Epcot International Food and Wine Festival 2007, Peru
Serves 4
A 4 - 5 pound duck, cut into 8 serving pieces
1/4 cup fresh lemon juice
1 teaspoon ground cumin seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil
2 - 12 ounce bottles light beer
1 cup water
2 cups long grain rice
1 cup frozen defrosted peas
1 cup finely chopped fresh cilantro
1. Set the duck pieces in a shallow dish and rub in in the lemon juice, cumin, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate for six hours.
2. In a large heavy casserole, heat the oil over high heat until it hazes. Add the duck and brown it well on all sides. Drain off the fat from the casserole and add the beer and water. Bring liquid to a boil, reduce heat, cover and simmer for 45 minutes. Transfer the duck to the plate, cover and keep warm.
3. Pour the liquid off and strain and measure 3 1/2 cups. Pour the liquid back to the casserole and bring it to a boil. Stir in the rice, bring liquid back to a boil, reduce the heat and cook the rice for 20 minutes, covered.
4. Stir in the peas, cilantro, 1/2 teaspoon salt and 1/8 teaspoon pepper. Arrange the duck on the rice; cover the casserole and return it to low heat for a few minutes to heat the duck.
5. To serve, mound the rice and peas on a serving dish and arrange the duck pieces on top.
DisneyRN51207
DVC Member
- Joined
- Oct 11, 2007
- Messages
- 124
Made the Clam Chowder from Cape May Cafe (Version 1) and it was delicious! Can't wait to have them make it for me again though!
Thank you, DisneyRN, for letting us know how the chowder turned out!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
Because it will take a couple days to transcribe the recipes I was given them going to let you know the results of my big recipe search.
First of all I generally let the wait staff known that I was making this request on behalf of the 50,000 members of the Disney Board and the very popular recipe exchange. That definitely gets everybody's attention. I also promised to post the names of the staff that were especially helpful.
San Angel Inn: I didn't eat there but talked to the manager, Joel, last Sunday and requested the recipes for the Corn Chowder (Crema de Elote, post 70) and the Chiles en Nogada (p. 230). He was very friendly and seemed genuinely willing to help. He said he would pass on the requests and e-mail me the recipes. I haven't heard anything back. I was asked to fill out survey for Disney when I get home and when I do it I'll make sure to remind them about these promised recipes.
Sci Fi Diner Tony, my server was wonderful and brought me all the requested recipes, which included the 7 - Bean Chili (post 74 & 638), the BLT soup (post 85 & 638) and the Shrimp Penne Pasta (post 182).
Boma - when I presented the waiter was my request list he went to the kitchen and brought me a huge stack of printed recipes. Unfortunately, the MHencha and Melktart (p. 166) were not among them. He promised to pass on the requests to the kitchen along with my e-mail, but I'm still waiting for a response. He gave me the recipe for one of my favorite dishes the Cinnamon Raisin Rice (Geery), but I see lynninpa already posted it.
Of the desserts, the only one I really enjoyed was the Cocomisu which is the fluffy coconut stuff served in the big bowl. It's the only coconut dessert I saw on the buffet. The Recipe follows because it's already all over the Internet. The Chocolate Mousse Crunch was too sweet for me, and the Zebra Domes and Melktarte were not to my taste. Interestingly, I found some of the recipes I made from Boma tasted better than what was on the buffet. Their Mulva Cake was hard and cold and not nearly as good as what I had made at home. I'll post the Mudslide Martini recipe I had at their bar.
Earl of Sandwich Bread post 183 - this bread is brought in from the Open Hearth Bakery and reheated at the restaurant.
France Kiosk - Lemon Citrus Slush (post 236) - I walked into the restaurant holding the drink and asked for the recipe. The girl doing the seating left her post to take me into the restaurant and get me the recipe. That was very nice of her because it was lunchtime, there was a huge line of people waiting when she got back and I wasn't eating there.
Main Street Bakery Citrus Layer Cake (post 49). The cake was not available in the bakery when I went and they were very busy so I didn't stick around. MK was crazy busy the day I went (the kids were still off school) so I didn't bother to go to Liberty Tree Tavern or Crystal Palace as I'd originally planned to request recipes. I was just happy to get out of the park and didn't go back to MK again.
California Grill - my waitress is close to Chef Jens as she studied in Germany - very close to where I studied and where Chef Jens lived. She guaranteed me she'd pass on my requests so I'm hopeful about getting the recipe for the Teriyaki BBQ sauce which is basically what the Tamarind BBQ sauce (which is on our request list) is. They no longer serve the Tamarind BBQ sauce but I was assured the two are virtually the same - except the tamarind is left out. I also requested the Honey Crunch Cake and the Caramel Apple Shooter which is one of 3 dishes that make up the Caramel Apple dessert. The shooter was the best - very original and so good! And yes, I had 2 desserts - all in the name of research of course!
Kona Café I got all requested recipes except the Tuna Oscar as its too new. Ill be posting Pan Asian Noodles, Nut Crusted Mahi Mahi (170) and Beef Teriyaki (676). I had the Caramel Banana Crème Brulée for dessert and it was heavenly. I also got the recipe for the Pomegranate Splash cocktail as it was very refreshing.
Le Cellier - their menu has changed considerably from what is posted online and only 2 of the requested recipes are still on the menu. My waitress hails from Vancouver (my hometown), and said they would e-mail me the recipes if they can retrieve them from the archives. I did get the Eiswein Martini (drinks are always the easiest to get), but am waiting for the Sweet Potato Puree, the Duck Confit and the Stir-fried Beef Tips.
Misc. recipes that were not requested:
I got No Way Jose from Beaches and Cream, Bongos Jungle Juice from Adventurers Club, Rote Grutze from the German Beer Cellar buffet, Banana Split Cake from the Boardwalk Café, The Pasta Salad, African Fruit Fool, Sun-dried Tomato Dressing, Ham and Cucumber Salad, and many more from Boma.
Cocomisu (Coconut Tiramisu)
from Boma, Animal Kingdom Lodge
Yield: 15 servings
Syrup
1 cup Sugar
2 cups Water
10 oz Coconut Puree
1 cup Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
Temper some of this mixture in the gelatin and put it back with the rest of the filling.
Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
Place another layer of ladyfingers, then ladle another layer of filling.
Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
First of all I generally let the wait staff known that I was making this request on behalf of the 50,000 members of the Disney Board and the very popular recipe exchange. That definitely gets everybody's attention. I also promised to post the names of the staff that were especially helpful.
San Angel Inn: I didn't eat there but talked to the manager, Joel, last Sunday and requested the recipes for the Corn Chowder (Crema de Elote, post 70) and the Chiles en Nogada (p. 230). He was very friendly and seemed genuinely willing to help. He said he would pass on the requests and e-mail me the recipes. I haven't heard anything back. I was asked to fill out survey for Disney when I get home and when I do it I'll make sure to remind them about these promised recipes.
Sci Fi Diner Tony, my server was wonderful and brought me all the requested recipes, which included the 7 - Bean Chili (post 74 & 638), the BLT soup (post 85 & 638) and the Shrimp Penne Pasta (post 182).
Boma - when I presented the waiter was my request list he went to the kitchen and brought me a huge stack of printed recipes. Unfortunately, the MHencha and Melktart (p. 166) were not among them. He promised to pass on the requests to the kitchen along with my e-mail, but I'm still waiting for a response. He gave me the recipe for one of my favorite dishes the Cinnamon Raisin Rice (Geery), but I see lynninpa already posted it.
Of the desserts, the only one I really enjoyed was the Cocomisu which is the fluffy coconut stuff served in the big bowl. It's the only coconut dessert I saw on the buffet. The Recipe follows because it's already all over the Internet. The Chocolate Mousse Crunch was too sweet for me, and the Zebra Domes and Melktarte were not to my taste. Interestingly, I found some of the recipes I made from Boma tasted better than what was on the buffet. Their Mulva Cake was hard and cold and not nearly as good as what I had made at home. I'll post the Mudslide Martini recipe I had at their bar.
Earl of Sandwich Bread post 183 - this bread is brought in from the Open Hearth Bakery and reheated at the restaurant.
France Kiosk - Lemon Citrus Slush (post 236) - I walked into the restaurant holding the drink and asked for the recipe. The girl doing the seating left her post to take me into the restaurant and get me the recipe. That was very nice of her because it was lunchtime, there was a huge line of people waiting when she got back and I wasn't eating there.
Main Street Bakery Citrus Layer Cake (post 49). The cake was not available in the bakery when I went and they were very busy so I didn't stick around. MK was crazy busy the day I went (the kids were still off school) so I didn't bother to go to Liberty Tree Tavern or Crystal Palace as I'd originally planned to request recipes. I was just happy to get out of the park and didn't go back to MK again.
California Grill - my waitress is close to Chef Jens as she studied in Germany - very close to where I studied and where Chef Jens lived. She guaranteed me she'd pass on my requests so I'm hopeful about getting the recipe for the Teriyaki BBQ sauce which is basically what the Tamarind BBQ sauce (which is on our request list) is. They no longer serve the Tamarind BBQ sauce but I was assured the two are virtually the same - except the tamarind is left out. I also requested the Honey Crunch Cake and the Caramel Apple Shooter which is one of 3 dishes that make up the Caramel Apple dessert. The shooter was the best - very original and so good! And yes, I had 2 desserts - all in the name of research of course!
Kona Café I got all requested recipes except the Tuna Oscar as its too new. Ill be posting Pan Asian Noodles, Nut Crusted Mahi Mahi (170) and Beef Teriyaki (676). I had the Caramel Banana Crème Brulée for dessert and it was heavenly. I also got the recipe for the Pomegranate Splash cocktail as it was very refreshing.
Le Cellier - their menu has changed considerably from what is posted online and only 2 of the requested recipes are still on the menu. My waitress hails from Vancouver (my hometown), and said they would e-mail me the recipes if they can retrieve them from the archives. I did get the Eiswein Martini (drinks are always the easiest to get), but am waiting for the Sweet Potato Puree, the Duck Confit and the Stir-fried Beef Tips.
Misc. recipes that were not requested:
I got No Way Jose from Beaches and Cream, Bongos Jungle Juice from Adventurers Club, Rote Grutze from the German Beer Cellar buffet, Banana Split Cake from the Boardwalk Café, The Pasta Salad, African Fruit Fool, Sun-dried Tomato Dressing, Ham and Cucumber Salad, and many more from Boma.
Cocomisu (Coconut Tiramisu)
from Boma, Animal Kingdom Lodge
Yield: 15 servings
Syrup
1 cup Sugar
2 cups Water
10 oz Coconut Puree
1 cup Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
½ can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
Temper some of this mixture in the gelatin and put it back with the rest of the filling.
Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
Place another layer of ladyfingers, then ladle another layer of filling.
Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
gismo1554
DIS Legend
- Joined
- Jul 11, 2005
- Messages
- 10,559
OK well my soup really didnt work
Substituted the water for beef stock and it just tasted like gravy!
gismo1554
DIS Legend
- Joined
- Jul 11, 2005
- Messages
- 10,559
Good idea-thanks!
Or just buy passion fruits and scrap them out as the puree is just the inside bit
Tatania!
What can I say?! You are going to make many Disers very happy with the findings in your quest for Disney recipes!
I have always wondered why recipes from Sci-Fi are so far & few between. I think you are in possession of more Sci-Fi recipes than anyone in history. Have you considered E-Bay? Just teasing.
You must have had a grand time on your recipe quest. I know I am jealous as it sounds like a wonderful adventure. To us Disney Foodies any way.
I put little "Coming Soon!" notes on the recipes on the requested list that you will be sharing with us! heehee
Thanks again, Tatania! Looking forward to your next post!
-Amy
What can I say?! You are going to make many Disers very happy with the findings in your quest for Disney recipes!
I have always wondered why recipes from Sci-Fi are so far & few between. I think you are in possession of more Sci-Fi recipes than anyone in history. Have you considered E-Bay? Just teasing.
You must have had a grand time on your recipe quest. I know I am jealous as it sounds like a wonderful adventure. To us Disney Foodies any way.
I put little "Coming Soon!" notes on the recipes on the requested list that you will be sharing with us! heehee
Thanks again, Tatania! Looking forward to your next post!
-Amy
Oh, no! I am sorry to hear that, gismo! You used the recipe from Bistro, right?OK well my soup really didnt work
akalittleeva
Mouseketeer
- Joined
- Jan 22, 2005
- Messages
- 401
Can't wait to add all those recipes to my collection, Tatania! Thanks so much and great work! Very timely - I was planning to make the No Way Jose Sundaes for Super Bowl Sunday - now I won't have to fake it!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
- Messages
- 1,184
When I've caught up on all the chores waiting for me today (plus I'm heading to the post office is morning), I'll start transcribing recipes. What's interesting about Sci-Fi Diner is that they have their recipes printed on little yellow postcards which you can mail out to friends. I wouldn't be surprised if other MK restaurants have the same. So for anybody visiting there, don't be shy about asking for the recipes.
Llyinpa - I wanted to give you the recipe of the New England Pot Roast from LTT (out of the Cooking with Mickey and the Disney Chefs) as you were asking about the cooking times. The cookbook version has different ingredients as well. Did your version comes from an online source or a different cookbook?
New England Pot Roast
Liberty Tree Tavern, MK
Serves 6
1/4 cup vegetable oil
3 pounds boneless beef shoulder roast
1/2 cup (1 stick) butter
2 cups large diced carrots
2 cups large diced celery
2 cups large diced onion
1/4 cup chopped garlic
2 tablespoons chopped fresh thyme
1 cup all-purpose flour
1 cup Burgundy wine
6 cups beef broth
1. Preheat oven to 350°F
2. Heat 1/4 cup oil in heavy pan, then brown the meat on all sides. Do not let it scorch.
3. Remove the meat and add butter. After butter has melted, add carrots, celery, onion, garlic, and fresh thyme. Sauté until vegetables are tender. Stir in the flour, and continue cooking until flour is lightly browned.
4. Stir in Burgundy wine and beef broth. Add the meat back into the pan.
5. Cover and bake for 40 minutes to 1 hour, or until meat is fork tender.
Llyinpa - I wanted to give you the recipe of the New England Pot Roast from LTT (out of the Cooking with Mickey and the Disney Chefs) as you were asking about the cooking times. The cookbook version has different ingredients as well. Did your version comes from an online source or a different cookbook?
New England Pot Roast
Liberty Tree Tavern, MK
Serves 6
1/4 cup vegetable oil
3 pounds boneless beef shoulder roast
1/2 cup (1 stick) butter
2 cups large diced carrots
2 cups large diced celery
2 cups large diced onion
1/4 cup chopped garlic
2 tablespoons chopped fresh thyme
1 cup all-purpose flour
1 cup Burgundy wine
6 cups beef broth
1. Preheat oven to 350°F
2. Heat 1/4 cup oil in heavy pan, then brown the meat on all sides. Do not let it scorch.
3. Remove the meat and add butter. After butter has melted, add carrots, celery, onion, garlic, and fresh thyme. Sauté until vegetables are tender. Stir in the flour, and continue cooking until flour is lightly browned.
4. Stir in Burgundy wine and beef broth. Add the meat back into the pan.
5. Cover and bake for 40 minutes to 1 hour, or until meat is fork tender.
I am almost positive I found it online yet from someone who stated that it was copied word-for-word from the actual recipe they received from LTT. I just can not imagine NE Pot Roast that has not been cooking for at least four hours! But that's just me.
I agree about the editing on Disney cookbooks. This is also sometimes true about recipes people have gotten directly from restaurants. At times, ingredients are missing, cooking times can be off, etc
tiggerfan1
DIS Veteran
- Joined
- Nov 10, 2007
- Messages
- 2,859
Oooh! Thank you so much for posting this recipe!! I was at the Food and Wine festival last November and this dish was definitely one of my favorites. (I wasn't the one who requested the recipe, though!
)Thanks for sharing the other great recipes, too.
I'm glad you had a great time at WDW!!
LUVMYTINK
<font color=red>Very Proud Marine & <img src=http:
- Joined
- Jun 12, 2007
- Messages
- 3,096
Thank you sooooooooo much for getting those recipes. I was just craving that soup again this weekend (cold & rainy, perfect soup weather)
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