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Old 05-20-2011, 06:57 PM   #3046
Dziactor
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Anyone know the following recipes of the DCL Dream?

Curried Carrot with Apple Soup
Ginger Infused Carrot Soup
Chilled Strawberry Soup
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Old 05-20-2011, 07:02 PM   #3047
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Old 05-21-2011, 06:46 AM   #3048
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Quote:
Originally Posted by Dziactor View Post
Anyone know the following recipes of the DCL Dream?

Curried Carrot with Apple Soup
Ginger Infused Carrot Soup
Chilled Strawberry Soup
The Curried Carrot and Apple Soup is posted three posts back, #3046 courtesy of Tatinia
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Old 05-25-2011, 02:03 PM   #3049
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Quote:
Originally Posted by piratesmate View Post
Whole Wheat Greek Pizza
Swan & Dolphin
Serves: 4

2 Tbsp. Olive Oil (plus more for baking sheet)
1 Cup Cherry Tomatoes
1 Clove Garlic (coarsely chopped)
1 Lb. Whole-Wheat Pizza Dough (thawed, if frozen)
1 Cup (4 Ozs.) Parmesan Cheese (grated)
2 Tbsp. Pine Nuts
2 Cups Baby Arugula
1 Tbsp. Red Wine Vinegar
1/4 Cup Pitted Kalamata Olives (coarsely chopped)
Coarse Salt (to taste)
Freshly Ground Pepper (to taste)
Whole-wheat flour (for work surface)

Turn a large baking sheet upside down and rub with olive oil. Place tomatoes, garlic and 1 tablespoon olive oil in a food processor. Season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated, but chunky.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.)

Preheat oven to 450°. Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts. Season with salt and pepper. Bake until crust is golden (approximately 15 to 20 minutes). Toss arugula with vinegar and 1 tablespoon oil. Season with salt and pepper.

Place pizza on a serving platter. Sprinkle arugula and olives over pizza. Cut into 4 pieces. Serve.

= = = = = = = = = = =
Hi all, am new to this thread. I picked out a bunch of recipes and had them printed in a cookbook, which I am super excited about!

I want to make the Greek Pizza listed above, but I am very confused about why to use an upside down baking sheet to cook the pizza on? I have a large round baking sheet that I'm pretty sure is meant for pizzas, could I use that instead?
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Old 05-25-2011, 05:05 PM   #3050
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Quote:
Originally Posted by bellebookworm9 View Post
Hi all, am new to this thread. I picked out a bunch of recipes and had them printed in a cookbook, which I am super excited about!

I want to make the Greek Pizza listed above, but I am very confused about why to use an upside down baking sheet to cook the pizza on? I have a large round baking sheet that I'm pretty sure is meant for pizzas, could I use that instead?

I don't see why not, the upside down sheet is to avoid the built up edges like a deep dish pizza.
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Old 05-26-2011, 05:06 PM   #3051
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I just made the Olivia's Cafe Key Lime Pie, and it's delicious! I think I'm going to attempt the Grand Floridian Corn Dug Muffins this evening. Earlier today I went grocery shopping for
~Rose & Crown Cottage Pie
~Captain's Grille Vegetable Spread
~Lunching Pad Veggie Pita Mix

but I was not able to find all the ingredients so my mom is going out later to try and find them. Thanks to everyone who has shared the awesome recipes!
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Old 05-27-2011, 10:38 PM   #3052
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I made the Grand Floridian corndog muffins last night. I bought 8 hot dogs instead of 9, so had a fewer muffins with more batter. But I couldn't figure out how exactly the half hot dogs were supposed to fit in the muffin tin? So I cut them into quarters instead and put two quarters in each muffin. Is the cornbread supposed to cover the dogs? Mine didn't, and they look rather funny but taste fine.

I also made this recipe:
Quote:
Pita Vegetable Mix
The Lunching Pad, MK, WDW (1985)

1/2 cup diced tomato
1/2 cup diced cucumber
1/4 cup diced zucchini
2 tbsps finely minced onion
1 medium green pepper, seeded and diced
1 small carrot, shredded
1/4 cup black olive wedges
1/4 cup shredded Swiss cheese
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 tbsp minced fresh garlic
1/2 cup mayonnaise
4 pita pockets for stuffing

Blend vegetables and cheeses into mayonnaise. If not used immediately to stuff pita bread pockets, refrigerate mixture. Stuff pitas with mixture and serve.
1 tbsp of garlic is WAAAAAAAY too much! I'm not sure if the recipe was miscopied here and that's supposed to be a teaspoon, but I might have to throw the rest out because the amount of garlic in it is just overpowering!
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Old 05-28-2011, 04:24 PM   #3053
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Does anyone have the recipe for the Grand Floridian Cafe's Hollandaise sauce?
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Old 05-30-2011, 05:46 PM   #3054
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bellebookworm9: Thanks for the heads up on the garlic. I'll make a note of that in my personal files.

Dziactor: Everyone who's tried it says the Chilled Strawberry Soup on DCL is the same recipe as 1900 Park Fare. Give it a try and see what you think. Carnival Cruises has a good Strawberry Bisque and it has the mint that is currently being added to the soup on DCL:

Chilled Strawberry Bisque
Carnival Fantasy

2 cups frozen strawberries
1 cup milk
1/2 cup of heavy cream (whipping cream)
1/2 cup sour cream
2 Tbsp. sugar
fresh mint for flavor and garnish

Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

Disneyfreak616 - There's a Red Lobster Coconut Shrimp recipe online which I've made and it was pretty good - but not the Rainforest Cafe.


Cheese Tortellini with Shrimp
Cape May Café, Beach Club, WDW

1 pound Shrimp, chopped
2 pounds Cheese Tortellini
3 cups Seafood Béchamel Sauce
3 cups Brandy Tomato mix
1 Tablespoon Fresh Chives, small chop
To taste Salt and Pepper

1. To the Béchamel Sauce, add Brandy Tomato Mix, keep warm.
2. Drop Tortellini in Pasta Pot
3. Sauté shrimp until hot.
4. Add heated Tortellini and Béchamel Brandy sauce to Shrimp and heat until 165°f.
5. Pour into oval pan and garnish with fresh chopped chives.

Seafood Bechamel Sauce
Yield: 1 gallon

¾ cup Flour
¾ cup Butter
1 cup Heavy Cream
1 cup Milk
1 cup Clam juice
To taste Salt
To taste White Pepper

1. Melt the butter in the kettle and add flour.
2. Mix thoroughly and cook for 5 minutes. Do not let burn or brown!
3. Whisk in the cream, milk, and clam juice and allow to cook 15 minutes or until thickened.
4. Simmer for 10 minutes.
5. Be sure to strain.
6. Cool.
7. Season at table

Lobster Tomato Base (Brandy Tomato Mix)

1 container, 16 ounces, Lobster Base
2 pounds Tomato Paste
64 ounces Brandy
:
Incorporate all ingredients with a whip or burre mixer.

Moroccan Meatballs
Tangierine Café, Morocco - Epcot

1 pound ground beef
¼ of one onion, chopped
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
spices: salt and pepper (you can add a dash of cumin if you want)

Mix all the ingredients well, so everything is mixed with the ground beef. Make small balls with your hands or a small scoop (ice cream scoop). Place them in either a large baking pan or baking dish and pour tomato sauce over the top of the meatballs. Bake at 350 degrees for 25 to 30 minutes.
Sauce: mix 4 tablespoons of tomato paste with 1-1/2 cups of water, add 2 teaspoons garlic and oregano




Butterfinger Cheesecake
Sunshine Seasons, The Land - Epcot
Yield: 1 10-inch cake

1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
1/4 cup Butterfinger, crumbled
1/4 cup caramel
1 sponge cake round (see recipe below)
Butterfinger pieces for garnish
caramel for garnish

Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth. Add eggs, one at a time. Mix until smooth. Add Butterfinger pieces and caramel and mix well.
Spray a 10" cake pan with pan spray. Line bottom of pan with a piece of parchment paper cut into 10" round. Cut sponge cake into 1/4" thin layer and place on bottom of pan. Fill with cheesecake mixture.
Bake 275 degrees for 1 hour, 30 minutes. Check by taking internal temperature with a probe thermometer. Internal temperature should reach 160 degrees. Cool overnight under refrigeration.
Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper. Spray with pan spray.
Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.



Strawberry Shortcake
Sunshine Seasons, The Land - Epcot
Yield: 12 servings

2 quarts fresh strawberries
1 sponge cake sheet (see recipe below)
1 quart whipped cream
1/2 cup powdered sugar
1/4 cup strawberry glaze
strawberries for garnish
Strawberry glaze for garnish

Wash and dry strawberries. Remove stems and cut in half lengthwise. Prepare whipped cream by placing whipping cream in mixer on high speed. Whip for 1-2 minutes. Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.
Cut sponge cake sheet into three layers vertically. Lay first layer of sponge inside 8 x 12 rectangular cake frame. Top with whipped cream and strawberries. Repeat process three times. Remove frame and ice sides with whipped cream. Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.

Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper.
Spray with pan spray. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading to corners. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.

Chocolate Mousse Cake
Kringla Bakeri og Café, Norway - Epcot
Yield: 14 servings

½ each 10” chocolate sponge cake
1 ounce rock candy syrup
1/8 ounce Triple Sec
28 ounces heavy whipping cream
14 ounces melted chocolate
6 ounces chocolate granache (for top)
4 ounces chocolate shavings
7 ounces heavy whipping cream (for rosettes)
14 each chocolate flowers for garnish

Ganache:
8 ounces semi sweet chocolate
16 ounces heavy cream
10” round cake ring
10” cardboard circle

Melt chocolate in a hot water bath. Melt ganache separately in a hot water bath. Whip heavy cream until soft peaks are formed. Do not overmix. Refrigerate.
Cut sponge cake in half through the thickness. Place cake on top of cardboard, cut side up. Evenly sprinkle rock candy syrup over cake. Place the metal cake ring around cake so that it is centered. Fold melted chocolate into whipped cream. Do not overmix. Place chocolate mousse mixture on next and spread evenly over entire cake. The mousse must be smooth when finished. Chill cake until the mousse has solidified. Pour melted granache over cake. Make a smooth, even layer with a spatula. Before serving, pipe a whipped cream rosette near the outer edge of each slice. Garnish with chocolate flowers that are leaning against the rosette. Cut with a hot knife, cleaning knife after each cut.
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Old 05-31-2011, 01:29 PM   #3055
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Quote:
Originally Posted by Starwanderer View Post
I just got back form the World and I had a delicious cauliflower soup at Kringla Bakeri og Cafe in Epcot.
I asked the CM at Kringla if I could get the recipe, leaving my name and email address, but to date I've not received it. While I'm still hoping to receive it, I am also looking for it elsewhere, in case it never comes in. Does anyone have this recipe?
No wonder it's good with all that butter and cream

Cauliflower Soup
Kringla Bakeri og Cafe & Akershus Royal Banquet Hall, Epcot
8 servings

Ingredients for cauliflower soup:
4 tablespoons whole butter
1 large onion, diced
¼ chopped shallots
1/8 cup roasted garlic puree
4 pounds cauliflower florets
¼ cup EJ Brandy
2 2/3 cup of chicken stock
1 ½ quarts of heavy cream
1 tablespoon fresh chopped thyme
To taste allspice
To taste crushed red pepper
To taste kosher salt
To taste ground white pepper
½ cup butter

Method of preparation for cauliflower soup:
1. On a cookie sheet, roast the shallots, garlic, onions until tender on 350° degree oven. When cooled, puree in a blender.
2. Roast the cauliflower until lightly colored.
3. In a large soup pot, melt 4 tablespoons of butter. Add onions and shallots.
4. Add the florets and allow to slightly brown, stir in garlic puree.
5. Deglaze the pot with the brandy.
6. Add chicken stock and cream. Allow the florets to soften until fork tender.
7. Puree with a stick blender or in a blender.
8. Add spices to taste.
9. Add the remaining butter to finish soup.

Chive Oil for Garnish
1 cup chives
1 cup olive oil blend
1. In a airtight container, let steep a minimum of 24 hours.
2. Stain though a cheesecloth.
3. Store in airtight container.

Sourdough Croutons for Garnish
½ loaf of sourdough baguette
Olive oil blend to lightly coat
To taste salt
To taste pepper
1. Small dice sourdough baguette and place in a bowl.
2. Lightly toss with oil, salt and pepper.
3. Place on a cookie pan and cook at 350° until golden brown.


Habibi Daiquiri
Drink and Snack Stand, Morocco, Epcot

1 part rum
2 parts sweet and sour mix
1 part Monin or Island Oasis strawberry puree or frozen strawberries in syrup

Blend with ice, pour into a glass and top with a small amount of orange blossom water.

Moroccarita
Kiosk, Morocco Pavilion, Epcot

2 parts vodka
1 part triple sec
1 part lemon juice
1 part lime juice
2 parts sweet and sour mix

Mix well and serve over ice.


Heavenly Clouds
Nine Dragons, China, Epcot

1 part coconut rum
1 part Midori liqueur
3 parts pineapple juice
Half and Half

Stir and THEN gently pour half & half on top to float and create the clouds. If you have trouble getting the cream to float, try pouring over the back of a spoon.


Pomegranate Cosmopolitian
Tutto Italia, Epcot

1 part Pama liqueur
1 part Citron Vodka
2 parts cranberry juice
squeeze of lime

Shake vigorously with ice and serve in a martini glass.


Sangrita
La Cava del Tequila, San Angel Inn, Epcot
Makes 1 gallon

24 oz. Tomato Juice
6 Serrano Peppers (very fine chopped)
Half of a Red Onion (very fine chopped)
17 Mint Leaves (very fine chopped)
7 oz. Fresh Lime Juice
7 oz. Fresh Grapefruit Juice
7 oz. Fresh Orange Juice
Salt to taste

This salsa-like chaser follows a tequila shot at La Cava del Tequila. Mix all the ingredients together and shake well.
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Old 06-02-2011, 09:44 PM   #3056
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Couscous Mrouzia - braised beef served with prunes, balsamic vinegar, honey, sesame seeds, and eggs
Restaurant Marrakesh, Epcot

2 onions sliced
1 cup dry raisins soaked in hot water
1 tablespoon ground ginger
1 tablespoon turmeric
1/2 cup sugar
1 tablespoon cinnamon
1 pinch saffron
1 cup honey
salt and black pepper to taste

In a small pot, sweat onions. Add all ingredients and cook for at least 45 minutes

Beef Tagine for Mrouzia.

1 pound stew beef cut into cubes
1/2 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon ginger
1 tablespoon black pepper
1 tablespoon turmeric
1 tablespoon salt
1 cup water

In a large pot, sauté all ingredients except water until brown. Add 1 cup of water and cook until tender.

Both items are served on Couscous.




Fish and Chips

Raglan Road, Downtown Disney

For the Battered Fish:
1 piece of cod (approx 5oz/150g)
Sunflower oil, for deep-frying
1oz/30g plain flour
3oz/90g cornflour
8flozs/225ml lager or for non-alcoholics - sparkling water
Salt and black pepper to season
Grated rind of ½ a lemon

For the Chips:
2 Maris piper potatoes

For the Battered Fish:
To make the beer batter, sift the flour and cornflour into a bowl. Make a well in the centre and add the lager. Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter and store in the fridge. Cut the fish into pieces if desired, or leave the fish in one large piece. Dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess.
Deep-fry for about 5 minutes, or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
For the Chips:
Wash and peel the potatoes. Cut the potatoes into thick cut chips and store in water until required. Pat the cut chips dry with a paper towel prior to cooking. Deep fry in hot oil until almost fully cooked. Lift the chips and allow the oil to heat back again and then drop them in for a final 30 seconds until they are crisp and golden brown.

For the Minted Peas:
For the minted peas, heat a pan on a medium heat.
Add the chopped onion and cook for 1-2 minutes until soft.
Add the frozen peas and cook for 2-3 minutes or until just soft.
Add chopped mint and a squeeze of lemon juice, combine well.
Season to taste with salt and black pepper.
Remove from heat and leave in pan until ready to serve.



Traditional Irish Coffee
Raglan Road, Downtown Disney

Hot Coffee
2 Cocktail Sugar Cubes
Jigger of Irish Whiskey
Dollop of light Whipped Cream
Fill an Irish Coffee Glass with Hot Water to pre heat then empty. Pour Hot Coffee into a hot glass until it is about 2/4 full. Drop in 2 Sugar Cubes, stir until sugar cubes is thoroughly dissolved. Add full jigger of Whiskey to add proper taste & body. Top with lightly whipped Cream by pouring gently over of a spoon. Enjoy while piping hot.


Easter Bunny Cocktail

Raglan Road, Downtown Disney

2 oz vodka
1 1/2 oz brown creme de cacao
1 tspn of cherry brandy
1 tspn of chocolate syrup

Combine the vodka and creme de cacao in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Carefully a teaspoon of chocolate syrup and cherry brandy. Don’t stir these in, just let them settle within the glass.



Kinky Crab - Kilmore Quay crab spring rolls
Raglan Road, Downtown Disney, Appetizer

1 tbsp mayonnaise
1 tsp Dijon mustard
225 g/8oz fresh white crabmeat
1 tbsp chopped fresh mixed herbs (such as basil and coriander)
50 g/2 oz watercress, well picked over, plus extra to garnish
4 x 25 cm/10 in spring roll wrappers, thawed
1 egg yolk mixed with 2 tsp water
sunflower oil, for deep-frying
about 4 tbsp chilli jam
salt and freshly ground black pepper

Place the mayonnaise in a small bowl and beat in the mustard. Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go. Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste.
Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you. Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner. Fold over to enclose and then roll it towards you a little. Fold in the sides and continue to roll up into a nice cylinder shape. Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.
When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180C/350F, or until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.
To serve: Using a sharp knife, cut off very ends of each spring roll so that they will sit well on the plate, then cut each one in half on the diagonal. Set on serving plates and drizzle over the chilli jam. Garnish with the watercress.



Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney (with measurements)


4 large chicken breasts-diced
1 leek-thinly sliced
1 large onion
7oz/200g forest mushrooms
3 cloves garlic-crushed
1oz/25g butter
1oz/25g plain flour
2oz/50g grated cheddar cheese
1/2 glass white wine
14floz/400ml milk

For the Topping:
1 sheet of puff pastry-ready rolled
Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
Add in the chicken and cook for 4-5 minutes. Add in the leeks, garlic and mushrooms at this stage together with a little seasoning.
After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce).
Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well.
Simmer for 5-6 minutes and then transfer to a large casserole dish.
Neatly arrange the pastry on top.
Brush the pastry lightly with a little egg wash glaze and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 30 minutes. Serve with a Rocket Salad


Mustard-Crusted Rack of Lamb
Raglan Road, Downtown Disney (Seasonal Easter menu)

6 individual racks of Lamb, about 2-3 bones each, French trimmed
4 tsp. Dijon mustard
2 tbsp. chopped fresh parsley
4oz/2 cups fresh white breadcrumbs
1oz/¼ cup plain (all purpose) flour
½ tsp. tomato Purée (tomato paste)
½ cup of red wine
1½ cups of beef stock
½ tsp. chopped fresh rosemary leaves
A few handfuls of fresh redcurrants (optional)
Salt and freshly ground black pepper
1. Preheat the oven to 200°C (400°F), Gas Mark 6
2. When you are ordering the lamb, ask the butcher to French trim them for you. This peels all the fat of the bones and leaves the bones exposed. With a palette knife spread the mustard over the racks of lamb.
3. Mix the parsley and breadcrumbs together or blend in a food processor if you wish, then press the breadcrumb mixture on top of the mustard-coated racks.
4. Transfer the lamb to a roasting tray and bake in the oven for 18 – 20 mins, depending on how you like your meat cooked. Remove from the oven , then take the lamb out of the roasting tray and allow to rest for 5 mins. Carve as required.
5. While the lamb is resting, make the gravy. Remove the grease from the roasting tray, then put the roasting tray over a medium heat on the hob. Sprinkle in the flour and mix quickly until the flour gets a nice dark brown color. Turn down the heat a little and mix in the tomato Purée thoroughly. Pour in the red wine and stock and whisk continuously as the mixture begins to thicken. Bring to the boil, then strain the mixture into a clean saucepan and boil for 4-5 mins to reduce. Add the rosemary to the gravy at this stage. If you wish, you could throw a few handfuls of fresh redcurrants into the pan as well. Season Lightly.
6. To serve, slice the rack of lamb into individual cutlets, arrange on serving plates and drizzle with the gravy.
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Last edited by Tatania; 06-02-2011 at 10:22 PM.
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Old 06-07-2011, 05:49 PM   #3057
disney4metoo
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We were at the California Grill two weeks ago and we had the pea risotto. It was delicious with the pork tenderloin. I would love to have the recipe! I check the index but I did not see it. Does anyone have the recipe? Thank you so much!
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Old 06-07-2011, 07:51 PM   #3058
greeneeyes
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did a little searching around and found this on another site; I've never eaten there so I'm not sure, but I found a recipe for a pea risotto from the Cali Grill, but it was served with a different protein...could this be it?

English Pea Risotto

2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste

1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.
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Old 06-10-2011, 05:47 PM   #3059
lflax
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1900 Park Fare

I am having trouble finding two recipes that we recently enjoyed at 1900 Park Fare. They are the salmon and also a salad that had zucchini, summer squash, onions and some sort of vinegar dressing. Can anyone help?

I miss the delicious Disney food already!!!
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Old 06-18-2011, 08:40 AM   #3060
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DISboards Moderator

We as moderators of the overall forum just realized that Piratesmate had not been updating the index. I have written things down and will be updating the index over the next few days (it may take a week to get it o\all in there). I will post again here when it is updated and after this we will update it more regularly.

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