Recipe???

tigsmom

tigsmom

Well-Known Member
BiggerTigger said:
While I have it on my mind, I'll be heading to the world in September and will hit up a few restaurants for recipes if you need any particular one let me know what and where.
I don't take no for an answer so I am sure I can get some if you need them.
Click to expand...

:lookaroun

our request list...

Potato & Truffle Lasagnette from the Brown Derby
Beef and barley - Le Cellier
Cheesecake - Le Cellier
Sugar free cheesecake from the Fountainview Café
Chicken Bastilla – Restaurant Marrakesh
Potato Salad – Akershus
Grilled Chicken, Chipolta Crema, Caramelized Onions-Peppers, and Tomatillo Salsa Flatbread – California Grill
Tavern punch from liberty tree tavern (orange version)
Asparagus soup -the California Grill
Baklava or shwarma (sp?) recipes from the tangerine café
Grilled Salmon with sweet onion risotto, red wine sauce, and crispy onions
Gazpacho from Spoodles
Chocolate Chip Cookie Dough Fudge from the Main Street Bakery
Chocolate lava cake at the Flying Fish
Spiced cake – San Angel Inn
Guacamole – Mexican Cantina
Bananas foster cheesecake" from the Brown Derby
Pecan Pralines –PORS
Blackened tuna steaks & Yukon Gold smashed potatoes –the Trail’s End
Cinnamon buns with a delicious creamy caramel icing/sauce – Akershus
EGG NOG SHAKES
Scallops Au Gratin – Spoodles
Chicken Wrap sauce at Pecos Bills
Corn Chowder –Yachtsman Steakhouse
Venison Stew & Pasta Akershus & Ligonberry Tart from Akershus
Mac & Cheese –Columbia Harbour House
Grilled Buffalo Ribeyefrom Artist's Point
Double chocolate cake from Norway
Chocolate cake – CRT
Chocolate and Vanilla Pretzels from the Boardwalk Bakery
Clam Chowder at Captain Jacks
Strawberry Margaritas Captain Jacks
Chicken Fiorentine at Tony's Town Square
Dijon Crushed Potatoes – Brown derby
Pecos Bill's Baked/BBQ Beans
Potato Cheddar soup from the Grand Floridian Café
Starboard Deck Sandwich at the Columbia Harbor House
Mac ‘n cheese from Cape May
Salmon from Cape May
Bourbon chicken from Coronado Springs
Cole slaw recipe -whispering canyon
Apple pie with a creamy brandy sauce –LTT
Red wine beet sauce – Akershus
Hollywood Brown Derby Crab Cake
Buffalo Chicken Soup & Caribbean Barbecued Grouper – Olivia’s
Root vegetable hash" from 50's PrimeTime
Chefs de France Mac and cheese
Liquid strudel drink at Biergarten
Tuna Oscar –Kona Kafe
Tomato Florentine Soup recipe from 1900 Park Fare
Corn muffin – New Tusker House buffet
Wolfgang Puck's "Apple Wood Smoked Breakfast Pizza
Auntie Gravity's Cappuccino Smoothie
Olivia's at Key West: barbecue/pulled pork sandwich
Cucumber sauce from the chicken flatbreads that used to be served a Sunshine Seasons
Salad at the CG that has the marinated anchovies
Pasta with shrimp and sun dried tomatoes in a cream sauce - Coral Reef
Crispy Petite Chicken with Potato Gnocchi, Creamy Kohlrabi, Pomegranate Reduction, and Chervil – Cali Grill
Buttermilk pancakes from POR


:lol:

Whatever recipe you can bring back for us would be fantastic! (((HUGS)))
Thanks for asking. :kiss:
 
T

Tatania

Member
tigsmom said:
Found this on another Disney site, hope it is what you are looking for. I've never eaten there so I'm not sure...

Beef Fillet from Chefs de France

(4) 8 oz beef fillets, trimmed
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp freshly ground black pepper
Salt
6 Tbsp. Brandy
3/4 cup dry red wine
1 shallot, chopped
1 1/2 cups veal or beef stock or broth
1 Tbsp. butter

Heat butter & olive oil in a skillet. Dip fillets in black pepper & 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 & shallots to skillet and saute 5 minutes. Add stock & remaining butter and cook 3 minutes, until slightly thickened. Serve sauce over fillets.
Click to expand...

That recipe is from the 1992 "Cooking with Mickey" cookbook but it's possible Chefs de France is still using it. When they sent me the recipe for the Warm Goat Cheese salad the dressing was the same one as the one in that cookbook.
 
T

Tatania

Member
Whispering Canyon Cafe

Southwestern Chicken Soup
Whispering Canyon Cafe, Wilderness Lodge
Yield: 8 Servings

1/4 lb Celery, diced
1/8 lb Red Bell Pepper, diced
1/4 lb Yellow Onion, diced
4 Ears Corn, fresh, off the cob
1/4 lb Unsalted Butter
1/4 Oz Garlic, chopped
7/8 lb Breakfast Potatoes
1 1/8 lb Roasted Whole Chicken, skin and bones removed, diced
1/4 Gallon Milk
3/8 lb Flour
1/8 Oz Chicken Base
3/8 Tbsp Tabasco Sauce
To taste Fresh Ground Black Pepper
1/16 Oz Flour Tortillas, julienned into 1/8” wide strips
1/16 Oz Corn Tortillas, julienned into 1/8” wide strips
To taste Cumin
To taste Cayenne Pepper
To taste Salt

Add Butter to a soup pot and add Celery, Red Pepper, Yellow Onions, Garlic, and Chicken Base. Sweat vegetables lightly. Add the Chicken. Add in flour to make a roux. Then add milk and adjust the seasonings with Tabasco and Pepper. The soup should not need salt.
For garnish, cut the Flour and Corn Tortillas into 1/8” wide strips and fry until golden. Season with Cumin, Cayenne, and Salt. Then place on top of the soup before serving.


WCC1.jpg

Western Chicken Pasta

Chipotle Cream Sauce for the menu item "Western Chicken Pasta with fresh vegetables tossed with Roasted Garlic Chipotle Cream Sauce".
Whispering Canyon Cafe, Wilderness Lodge
Yield: 6 servings

½ cup White Wine
1/2 oz Garlic, fresh, roasted
1 t Thyme, fresh
2 oz Cream Cheese
1 oz Chipotle Peppers, can
1 oz Chicken Base
1/2 oz Shallots, fresh, roasted
1 ½ cups Heavy Cream
3oz Tillamook Cheddar Cheese, shredded

Start by adding the White Wine to a stock pot on the stove over medium heat. Reduce wine by 1/4, about 1/4 hour. Roast the Shallots and Garlic in a 350°F oven until light brown. Add all items to the stock pot except the Tillamook Cheddar Cheese. Bring to a simmer. Blend using a stick blender until smooth. Slowly add the shredded Tillamook Cheddar Cheese until creamy and all ingredients are fully blended. Check the seasoning and add Salt and Pepper if needed.
You may substitute any other roasted hot Pepper for the Chipotle if you desire, depending on how hot you like your sauce. Serve over pasta such as penne. You can add sliced roasted chicken or shrimp if desired.


Cornbread
Whispering Canyon Cafe, Wilderness Lodge
Yield: 12 servings.

13/4 cups all-purpose flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 teaspoons salt
1 tablespoon baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
Heat oven to 375 F.
Combine flour, cornmeal, sugar, baking powder, salt. Add beaten eggs along with milk and vegetable oil. Use a whisk to stir mixture, mixing only enough to incorporate the elements. Pour batter into baking pan that has been coated with nonstick cooking spray.
Bake 20-25 minutes, or until golden. Cut in wedges and serve.

Specialty Chili
Whispering Canyon Cafe at Disney's Wilderness Lodge
Yield: 1 gallon
1 lb. Ground Beef
1 Cup Onion, diced
1/4 Cup Celery
2 Tbsp Garlic, chopped
1-1/4 lb Tomatoes, diced
1/2 Cup Beer
1 Tbsp BBQ Sauce
Dash Tabasco Sauce
1/4 Cup Green Pepper
2 Cups V-8 Juice
2 Lbs Kidney Beans
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Salt
1/2 Tsp Black Pepper
1. In a heavy saucepan, over medium heat, brown the beef cubes and onions.
2. Add the garlic and keep stirring. Add spices.
3. When the onions are clear, add beer to deglaze the pan.
4. Add half of the diced tomatoes and half the V-8 juice. Reduce heat and simmer until the meat is tender.
5. Add the BBQ sauce and Tabasco sauce.
6. Add the fresh vegetables and simmer for 15 minutes more.
Serving Ideas: Top with sour cream, cheddar cheese, and chopped green onions. Don't forget the tortilla chips!!

 
T

Tatania

Member
BiggerTigger said:
While I have it on my mind, I'll be heading to the world in September and will hit up a few restaurants for recipes if you need any particular one let me know what and where.
I don't take no for an answer so I am sure I can get some if you need them.
Click to expand...

Joy of Tea stand in China has some really good drinks like the Strawberry Oolong Tea Slush and Mango Green Tea Slush. I've requested the recipes about three times but have never heard back. I'd be very interested if they use mixes or actual fruit and tea in the slushies and what the measurements are.
 
BiggerTigger

BiggerTigger

Well-Known Member
tigsmom said:
:lookaroun

our request list...

Potato & Truffle Lasagnette from the Brown Derby
Beef and barley - Le Cellier
Cheesecake - Le Cellier
Sugar free cheesecake from the Fountainview Café
Chicken Bastilla – Restaurant Marrakesh
Potato Salad – Akershus
Grilled Chicken, Chipolta Crema, Caramelized Onions-Peppers, and Tomatillo Salsa Flatbread – California Grill
Tavern punch from liberty tree tavern (orange version)
Asparagus soup -the California Grill
Baklava or shwarma (sp?) recipes from the tangerine café
Grilled Salmon with sweet onion risotto, red wine sauce, and crispy onions
Gazpacho from Spoodles
Chocolate Chip Cookie Dough Fudge from the Main Street Bakery
Chocolate lava cake at the Flying Fish
Spiced cake – San Angel Inn
Guacamole – Mexican Cantina
Bananas foster cheesecake" from the Brown Derby
Pecan Pralines –PORS
Blackened tuna steaks & Yukon Gold smashed potatoes –the Trail’s End
Cinnamon buns with a delicious creamy caramel icing/sauce – Akershus
EGG NOG SHAKES
Scallops Au Gratin – Spoodles
Chicken Wrap sauce at Pecos Bills
Corn Chowder –Yachtsman Steakhouse
Venison Stew & Pasta Akershus & Ligonberry Tart from Akershus
Mac & Cheese –Columbia Harbour House
Grilled Buffalo Ribeyefrom Artist's Point
Double chocolate cake from Norway
Chocolate cake – CRT
Chocolate and Vanilla Pretzels from the Boardwalk Bakery
Clam Chowder at Captain Jacks
Strawberry Margaritas Captain Jacks
Chicken Fiorentine at Tony's Town Square
Dijon Crushed Potatoes – Brown derby
Pecos Bill's Baked/BBQ Beans
Potato Cheddar soup from the Grand Floridian Café
Starboard Deck Sandwich at the Columbia Harbor House
Mac ‘n cheese from Cape May
Salmon from Cape May
Bourbon chicken from Coronado Springs
Cole slaw recipe -whispering canyon
Apple pie with a creamy brandy sauce –LTT
Red wine beet sauce – Akershus
Hollywood Brown Derby Crab Cake
Buffalo Chicken Soup & Caribbean Barbecued Grouper – Olivia’s
Root vegetable hash" from 50's PrimeTime
Chefs de France Mac and cheese
Liquid strudel drink at Biergarten
Tuna Oscar –Kona Kafe
Tomato Florentine Soup recipe from 1900 Park Fare
Corn muffin – New Tusker House buffet
Wolfgang Puck's "Apple Wood Smoked Breakfast Pizza
Auntie Gravity's Cappuccino Smoothie
Olivia's at Key West: barbecue/pulled pork sandwich
Cucumber sauce from the chicken flatbreads that used to be served a Sunshine Seasons
Salad at the CG that has the marinated anchovies
Pasta with shrimp and sun dried tomatoes in a cream sauce - Coral Reef
Crispy Petite Chicken with Potato Gnocchi, Creamy Kohlrabi, Pomegranate Reduction, and Chervil – Cali Grill
Buttermilk pancakes from POR


:lol:

Whatever recipe you can bring back for us would be fantastic! (((HUGS)))
Thanks for asking. :kiss:
Click to expand...
:eek: Is that all? How about if I just swing by and pick you up on my way down?:lol:

Tatania said:
Joy of Tea stand in China has some really good drinks like the Strawberry Oolong Tea Slush and Mango Green Tea Slush. I've requested the recipes about three times but have never heard back. I'd be very interested if they use mixes or actual fruit and tea in the slushies and what the measurements are.
Click to expand...
More than likely from mixes, but I'll try and find out.
 
T

Tatania

Member
Fountain View Bakery

Coconut Custard Tart
Fountain View Bakery, Epcot

1 batch sugar cookie dough (you can make your own or use pre-made)
12 ounces pasty cream (see below recipe)
6 ounces coconut, shredded
2 ounces coconut compound (found in specialty stores or you can use coconut extract)
12 ounces crème brulee
2 ounces coconut, toasted

Roll out sugar cookie dough in a 10-inch ring. Trim top. Bag in pastry cream. Mix compound and brulee together. Pour over pastry cream. Bake at 325 degrees until the custard is set. Sprinkle toasted coconut on pie before serving.


Ingredients for Crème Brulee
3 cups heavy cream
½ cup sugar
10 each fresh egg yolks
1 teaspoon vanilla extract


In a double boiler, heat over medium heat until dissolved, stirring constantly. Do not whip. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks. Add remaining cream mixture. Stir to blend well. Strain mixture through fine mesh strainer.


Ingredients for Pastry Cream
12 ounces milk
3 ounces sugar
3 ounces sugar
3 each egg yolks
1 ½ ounce cake flour
1 ounce cornstarch
4 ounces milk
½ ounce butter
to taste vanilla

Boil milk and sugar. Mix together sugar, yolks, flour, cornstarch, and milk, and add to hot milk and sugar, stirring continuously until mixture come to a boil. Remove from heat. Stir butter and vanilla into mixture.



Fruit Tulips
Fountain View Bakery, Epcot, Future World

Ingredients for Tulip Paste
7 ounces butter
12 ounces powder sugar
10 ounces bread flour
7 each egg whites
dark chocolate, melted for brushing inside of shells.

Cream butter, powder sugar and bread flour. Add egg whites, slowly. Spread thin round circle on greased and floured sheet tray. Bake at 350°F until golden brown. Then, set while hot over upside down coffee cup to dry. Brush inside with dark chocolate.

Pastry Cream:
1 quart milk
6 ounces sugar
4 ounces butter
3 ounces corn starch
4 each eggs

Use part of milk and stir into corn starch. Then, add eggs into corn starch mixture. Boil the remainder of the milk, sugar and butter. Once it starts boiling, add corn starch mixture. Stir until it thickens.

Star Glaze
Clear jelly example: apricot or currant
Fresh fruit of your choice, chopped

In a sauce pan, add some clear jelly. Add a little water, bring to a boil, and then brush over fruit.
Method: After brushing the inside of shells, add pastry cream. Top with fresh fruit and brush with star glaze.

 
T

Tatania

Member
Request for Chicken Bastilla – Restaurant Marrakesh
Click to expand...

Bastilla - Savory Chicken Pastry
Serves 4

1 1/2 pounds chicken and thighs
1 medium onion, peeled and quartered
2 garlic cloves, peeled
2 cinnamon sticks
3 cups chicken stock
1/2 teaspoon ground ginger
1 teaspoon finely chopped cilantro
1 teaspoon finely chopped parsley
4 eggs, beaten
Salt and freshly ground pepper to taste
1 (9 oz package) phyllo dough
1/2 cup butter, melted

Garnish: 1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/3 cup finely chopped almonds

1. In a large saucepan, put the chicken, onion, garlic, and cinnamon sticks. Cover with the stock and slowly bring liquid to a boil. Reduce the heat and simmer for 45 minutes or until the chicken is tender.
2. Remove the chicken from the stock and set aside to cool.
3. Reduce the stock by half, over high heat, and strain into a bowl.
4. When chicken is cool enough to handle, remove the skin and bones. With your fingers, pull apart the chicken into thin shreds.
5. In a medium bowl, combine the shredded chicken with the ginger, cilantro, parsley and 1/2 cup of the reduced chicken stock, or just enough to moisten the meat. Set aside.
6. In a small bowl, whisk the eggs until frothy with 1/2 cup of the reduced stock.
7. In a medium frying pan, scramble the egg mixture over low heat, stirring constantly, until the eggs just begin to set. Set aside to cool
8. Preheat oven to 425°F
9. In a small bowl, combine all the garnish ingredients. Set aside.
10. When the eggs are cool, fold them into the chicken mixture and season to taste with salt and pepper.
11. Butter a 9" pie dish with 2 tablespoons of the melted butter.
12. Place one layer of phyllo dough on the bottom of the pie dish, it should extend about 5 inches all around the dish. Brush the dough with the melted butter and continue layering 5 more phyllo sheets, buttering each layer.
13. Spread the chicken and egg mixture on top of the phyllo and sprinkle all over with 1/2 of the garnish mixture. Fold the extending dough into the center of the dish.
14. Cover the pie with 4 more layers of buttered phyllo.
15. Brush the top layer with butter and bake the pie for 20 minutes, or until golden brown.
16. Carefully invert the pie onto a baking sheet and return the pie to the oven for 10 minutes, or until brown.
17. Remove the pie from oven and invert onto a serving platter.
18. To serve, sprinkle the top of the pie with the remaining sugar, cinnamon and almond mixture and cut it into 4 equal portions
 
tigsmom

tigsmom

Well-Known Member
Thanks! Those are great! :slurp:

I haven't heard back from any of the chefs on any of our requests lately, guess they are all too busy. :(
 
EvilQueen-T

EvilQueen-T

Well-Known Member
Thank You

I wanted to thank Tatania in particular for posting the Macademia nut crusted chicken with the papaya marmalade and sho yu cream sauce recipe from wolfgang pucks. I've had it 4 times from pucks and I must say your recipe is spot on! I had looked for quite a while on the web before finding your posting and we've all loved it. I don't know how you got it but THANK YOU! I was dying for it from the minute we got home from our last visit to wdw. Also, thanks tigsmom and everyone else for all the great recipe postings. :sohappy:
 
tigsmom

tigsmom

Well-Known Member
EvilQueen-T said:
I wanted to thank Tatania in particular for posting the Macademia nut crusted chicken with the papaya marmalade and sho yu cream sauce recipe from wolfgang pucks. I've had it 4 times from pucks and I must say your recipe is spot on! I had looked for quite a while on the web before finding your posting and we've all loved it. I don't know how you got it but THANK YOU! I was dying for it from the minute we got home from our last visit to wdw. Also, thanks tigsmom and everyone else for all the great recipe postings. :sohappy:
Click to expand...

You can request recipes from the chef's themselves while you are there or you can send an email/letter and request them. Some recipes are secret or difficult to trim down for the average person so they are not sent out. Many places have the popular recipes pre printed.

[FONT=&quot]wdw.guest.communications@disneyworld.com
or
[/FONT][FONT=&quot]Walt Disney World
Guest Communications
P.O. Box 10040
Lake Buena Vista FL 32830-0040

:wave:

Glad you are enjoying our thread. :cool:[/FONT]
[FONT=&quot]

[/FONT]
 
brkgnews

brkgnews

Well-Known Member
EvilQueen-T said:
I wanted to thank Tatania in particular for posting the Macademia nut crusted chicken with the papaya marmalade and sho yu cream sauce recipe from wolfgang pucks. I've had it 4 times from pucks and I must say your recipe is spot on! I had looked for quite a while on the web before finding your posting and we've all loved it. I don't know how you got it but THANK YOU! I was dying for it from the minute we got home from our last visit to wdw. Also, thanks tigsmom and everyone else for all the great recipe postings. :sohappy:
Click to expand...
Nothing to add here except, Welcome to WDWMagic, EvilQueen-T! :wave:
 
T

Tatania

Member
EvilQueen-T said:
I wanted to thank Tatania in particular for posting the Macademia nut crusted chicken with the papaya marmalade and sho yu cream sauce recipe from wolfgang pucks. I've had it 4 times from pucks and I must say your recipe is spot on! I had looked for quite a while on the web before finding your posting and we've all loved it. I don't know how you got it but THANK YOU! I was dying for it from the minute we got home from our last visit to wdw. Also, thanks tigsmom and everyone else for all the great recipe postings. :sohappy:
Click to expand...

Let us know if you try out the recipe and if it works.

The Key Lime Tarts from Sunshine Seasons have appeared before but this version is different than the other one. Not much, but enough that collectors may want both versions.


Key Lime Tarts (June 2008 version)
Sunshine Seasons, The Land, Epcot
Yield: 10 – 3 inch tarts

Ingredients for crust
1 ¾ cup graham cracker crumbs
1 ½ cup unsalted butter, melted
1 cup granulated sugar

Ingredients for filling
¾ cup key lime juice
1 ½ cup heavy whipping cream
¼ cup cold water
1 tablespoon powdered gelatin
4 each egg whites
1 cup granulated sugar

Ingredients for meringue topping
6 each egg whites
1 ¼ cup granulated sugar

1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.
2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.
3. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!
4. Whip up the heavy cram until soft peaks form.
5. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip.
6. Transfer the meringue into a power mixer and beat on high until very stiff.
7. Mix meringue together with warm gelatin until incorporated.
8. Add lime juice and heavy cream. Fold together.
9. Remove tart crusts from their molds and fill with the cream mixture.
10. Place meringue in a pastry bag fitted with a star tip and brown with a pastry torch. Serve immediately.


California Gold Dessert
Served at The Coral Reef Restaurant, Epcot

1 ½ tablespoon gelatin
1 cup of orange juice
¾ cup of orange juice concentrate
1 quart heavy cream
Whipped cream for topping
4 each of chocolate cigar
4 each of orange skin

1. In a saucepan, add gelatin to orange juice. Heat to 140 degrees.
2. In a bowl, add the heavy cream and whip until firm.
3. Fold in the orange juice concentrate with the heavy cream.
4. Add gelatin mixtures and mix until incorporated.
5. Place 6 ounces of orange pudding in the center of the plate.
6. Top with 2 ounces of whipped cream.
7. Top with a chocolate cigar and a orange skin.


Flourless Chocolate Cake
Epcot Food and Wine Festival
Servings: 6

1/3 cup butter
7 oz. melted semi-sweet chocolate
5 each eggs
1/4 cup granulated sugar

1. Melt chocolate and butter together. Whip granulated sugar and eggs until fluffy. Add chocolate and butter mix and fold into egg mix until smooth and all ingredients are well blended.
2. Pour into a greased 6” cake pan and bake at 220ºF for approximately 40 minutes or until internal temperature is 160ºF. Refrigerate overnight. Take out of cake pan by heating up the pan slightly.



Banana Chai Cream Pie
WDW General bar Menu

3 oz Voyant Cream liquer
1 oz banana liquer
1/2 oz of half and half

Serve in martini glass with chocolate sauce on bottom. Garnish with whipped cream and chocolate sauce.
 
tigsmom

tigsmom

Well-Known Member
Found this on allears...

Gorgonzola Cheese Tea Sandwich
with Pears
Garden View Lounge
Grand Floridian Resort & Spa

Ingredients

8 Slices Marble Rye Bread
Gorgonzola Cheese Spread
6 ½ ounces Gorgonzola Cheese
9 ½ ounces Cream Cheese
3 Spinach Leaves

Poached Pears
2 Pears, peeled and cores removed
3 cups Burgundy Wine
4 ounces Sugar


Procedure

• In a food processor, combine Gorgonzola Cheese and Cream Cheese together and blend.

• Fold Spinach Leaves into the cheese mixture.

• In a pot, combine Burgundy Wine & Sugar and bring to a boil.

• Add pears & cook for 5 minutes.

• Remove and let cool in liquid.

• Spread Gorgonzola Cheese Spread on both sides of the bread.

• Shingle the thin slices of pear over the bread.

• Top the pears with another slice of bread and remove the crusts.

• Cut sandwiches into triangles.


Filet Mignon
Le Cellier
Canada - Epcot

Ingredients for Filet Mignon:

7 ounces beef tenderloin
2 ounces maple bbq glaze
¼ ounces Arugula
¼ ounces extra-virgin olive oil
To taste salt
To taste pepper

Ingredients for BBQ Sauce:

1/4 cup canola oil
1 cup yellow onion, medium dice
1/3 cup sliced shallots
1 tablespoon mince garlic
¾ cup cider vinegar
2 cups maple syrup
1 ½ quarts Bull's Eye BBQ Sauce
2 ounces butter
1 sprig of rosemary
1 sprig of thyme


Method of Preparation:
In a medium sauce pan, placed over medium high heat, add the canola oil.

1. Sauté the onion, shallots and garlic until it starts to brown and get caramelized. Be careful not to burn.
2. Add the maple syrup, BBQ sauce and whole butter.
3. Wrap the rosemary and thyme in cheesecloth and place in the pan.
4. Mix very well and allow to simmer for 1 hour.
5. Remove from heat and pull out the sachet. Squeeze the herbs with tongs to extract the flavor.
6. Mix the sauce until it is as smooth as possible.
7. Adjust the seasoning and cool.
8. Store in airtight container.
9. Dip the beef tenderloin in the olive oil.
10. Grill the beef tenderloin to your liking.
11. Place 2 ounces of BBQ sauce on top.
12. Salt and pepper to taste.

Goat Cheese Appetizer
Restaurant Marrakesh
Morocco - Epcot

Ingredients:

8 ounces goat cheese
½ cup kalamata olives, pitted and chopped
½ cucumber, seeded, peeled and chopped
1 clove garlic chopped
1 Tablespoon half and half
salt and pepper to taste

Method of Preparation:

Mix all ingredients. Let it sit for 30 minutes to 1 hour.
 
tigsmom

tigsmom

Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Princess Cake

Akershus, Norway - Epcot

[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for sponge cake: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3 eggs
1 cup sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 cup all-purpose flour
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ cup butter [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Whip eggs and sugar to a light foam. Sift flour and fold into egg mixture. At the end, fold in melted butter and mix until incorporated. Spread mixture into greased 8 inch cake pan approximately 1/8 inch thick and bake in oven at 375 degrees until golden brown. (about 8 to 10 minutes) Make 4 thin layers. Let cool. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for pastry cream: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3 cups milk
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¾ cup sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup butter
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup and 1 tablespoon cornstarch
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]3 eggs [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Stir 1 cup of milk into the cornstarch until dissolved. Add eggs to the same container and mix until everything is smooth liquid. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Bring rest of milk, sugar and butter to a boil. While heat is on, add cornstarch and egg mixture and stir constantly until mix thickens. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Assembly: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 cup raspberry jam [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Spread raspberry jam onto first layer of sponge cake. Place second layer on top and repeat this procedure until all 4 layers are used. Place this cake into 8 inch cake pan. Once the pastry cream is cooked, pour it on top of the cake. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Let cool overnight. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Slice into desired portions. [/FONT]
​
[FONT=Verdana, Arial, Helvetica, sans-serif] Seafood Bastilla

Restaurant Marrakesh, Morocco - Epcot

[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4-6[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 pinch saffron
1 pound fish - cod, mahi mahi, grouper, etc.
1 pound 70-90 count peeled shrimp
1 onion chopped
1 tablespoon parsley, chopped
1 tablespoon coriander, chopped
1 cup mushrooms, sliced
1 tablespoon garlic chopped
1/2 cup olive oil
1 teaspoon salt
1 teaspoon white pepper
1/2 cup lemon juice[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Saute fish, shrimp, and all other ingredients together until done. Drain, and put drained sauce back into the fry pan. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Add the following to sauce and cook:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup crabmeat chopped
12 eggs scrambled
1 thinly grated zucchini
3 thinly grated carrots[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cook until done. Drain and then mix all your cooked ingredients together. Let mixture cool.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Place 2 ounces of cooled mixture on egg roll sheet and roll to desired size. Brush with melted butter. Bake until golden brown.
[/FONT]


[FONT=Verdana, Arial, Helvetica, sans-serif] Seared Chicken with Braised Greens
and Mustard Jus

Le Cellier
Canada - Epcot[/FONT]


[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 4 servings [/FONT]​
[FONT=Verdana, Arial, Helvetica, sans-serif]4 each (8 to 10 ounces) Airline chicken breast
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ cup lemon mustard vinaigrette
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]4 teaspoons mustard butter
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 cups braised greens
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 cup mustard jus
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]4 cups cream cheese mashed potatoes [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for lemon mustard vinaigrette:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 tablespoons Dijon mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 tablespoons grain mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ cup lemon juice
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 tablespoon. sherry vinegar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 clove garlic, minced
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 cup canola oil
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste salt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste pepper [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Place all ingredients except for canola oil in medium mixing bowl and mix together.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Slowly stream in canola oil while whisking vigorously.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Season with salt and pepper to taste. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for cream cheese mashed potatoes
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]4 Idaho potatoes peeled and cut into ½ in cubes
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup cream cheese
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ cup unsalted butter
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 cup milk
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste salt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste pepper [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Boil potatoes in salted water until fork tender and drain off water.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Place potatoes on mixing bowl and add in butter and cream cheese and mash together.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Slowly add in milk to get a creamy texture (you may not need the full cup).
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Season the mashed potatoes with salt and pepper to taste. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for braised greens:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 large bunches of mustard greens, rough chopped and washed
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 medium Spanish onion, small diced
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup bacon, small diced
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¾ cup chicken broth
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste salt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste pepper [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• In large soup pot render the bacon until crispy.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Add in the onion and sauté until translucent.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Next add in the mustard greens and the chicken broth and simmer for
20-30 minutes or until greens are tender.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• When greens are done adjust seasoning with salt and pepper. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for mustard jus:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 cups chicken broth
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 teaspoon Dijon mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 teaspoon grain mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste salt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste pepper [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Add all ingredients together in small pot and bring to a simmer.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Adjust seasoning with salt and pepper.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for mustard butter:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup unsalted butter, soften at room temperature
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 teaspoon Dijon mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 teaspoon grain mustard
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]3 dashes Tabasco sauce
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]2 dashes Worcestershire sauce
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste salt
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]to taste pepper [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Combine all ingredients together in small bowl and whisk together.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Adjust seasoning with salt and pepper. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Assembly:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• The lemon mustard vinaigrette is used to marinate the chicken for 24 hours.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Remove chicken from marinade and sear in lightly oiled cast iron skillet until light brown.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Finish cooking the chicken in a 400 degree oven until it reaches an internal temperature of 165 deg.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• While chicken is in the oven, you should be finishing up your mashed potatoes, braised greens, and mustard jus.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Place mashed potatoes in serving bowl and top with braised greens.
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]• Pour small amount of mustard jus around edge of potatoes and greens. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]When the chicken is finished brush with the mustard butter and serve immediately. [/FONT]
​

​
 
tigsmom

tigsmom

Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] White Chocolate
Cappuccino Cheesecake

Akershus - Norway - Epcot

[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for pie crust: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 cup Oreo crumbs
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ sticks of butter
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]½ cup sugar [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Mix all ingredients together. Press into bottom of cake pan [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for bottom layer – cappuccino cheesecake: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ cup heavy cream
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ cup cream cheese
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¾ cup sugar
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ tablespoon gelatin
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1/8 cup instant coffee
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]¼ cup warm water [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation: Whip cream until firm and set aside. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Cream sugar and cream cheese together until smooth. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Fold heavy cream mixture into sugar and cream cheese mixture. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Dissolve gelatin and coffee in water. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]In a microwave or double boiler, heat up this mixture to 180 digress. Do not bring to a boil! [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Fold the liquid into the mixture. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Pour into cake pan and spread evenly. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Put in the refrigerator for at least 2 hours. [/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients for top layer – white chocolate filling: [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 ounces of white chocolate (do not use chips)
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 ½ cup heavy cream [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation: [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Melt white chocolate over double boiler. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Whip up heavy cream to very soft peaks. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Take ½ cup of this whipped cream and mix in the melted white chocolate until smooth. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Slowly add the rest of the whipped cream to the chocolate mixture. Mixture should stay smooth. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Place mixture of top of cappuccino filling and spread evenly. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Let sit overnight in the refrigerator. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Take out of the cake pan by inserting cake pan in hot water. [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Slice into desired pieces.[/FONT]




[FONT=Verdana, Arial, Helvetica, sans-serif] Maple-Glazed Salmon with
Onion-Mashed Potatoes

Animator's Palate - Disney Cruise Line[/FONT]




[FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 4 servings [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Maple Glaze [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
1/4 cup brandy
1 1/4 cups maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water

[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Onion- Mashed Potatoes
2 medium onions
2 tablespoons olive oil
2 pounds red potatoes
2/3 cup milk, warmed
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper, to taste

[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Salmon
4 salmon fillets, 7 ounces each
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Diced red peppers, for garnish (optional) [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Maple Glaze
Pour brandy in a pan and flambé for 5 seconds. Add the syrup and heat. Whisk in the cornstarch and water mixture, and simmer for 5 minutes, stirring. Cool to room temperature.

[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Onion- Mashed Potatoes
Preheat oven to 375°F. Toss the chopped onions with olive oil and bake for 15 minutes, until soft. Purée onions in a blender. Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork. Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.

[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Salmon
Preheat oven to 350°F. Brush the salmon with olive oil and season with coarse salt. In a preheated sauté pan, sear both sides. Place on a baking sheet and drizzle 1 tablespoon of the Maple Glaze on each salmon fillet. Bake 12 to 15 minutes, or until desired doneness.

To serve, top potatoes with salmon and drizzle with remaining Maple glaze. Top with diced red peppers and minced scallion, if desired.
[/FONT]


[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]


[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
​
 
tigsmom

tigsmom

Well-Known Member
[FONT=Verdana, Arial, Helvetica, sans-serif] Mixed Berry Shortcake

Animator's Palate, Disney Cruise Line


[/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 10 servings[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Pound Cake [/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
1 cup (2 sticks) plus 1 tablespoon butter, softened
1 1/2 cups plus 3 tablespoons sugar
1/2 cup egg yolks (about 6 large)
1/4 cup plus 1 tablespoon sour cream
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoon sugar
1 1/2 cups plus 3 tablespoons cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder

1. Preheat the oven to 350°F. Beat butter and sugar in large bowl of an electric mixer at medium speed, until mixture is light and fluffy and the sugar has almost dissolved. Add egg yolks a little at a time until the sugar has completely dissolved. Beat in sour cream. Add vanilla and continue mixing until completely blended.

2. In a separate large bowl, whisk egg whites with electric mixer at high speed until soft peaks form. Reduce speed to medium and add the cream of tartare. Gradually add sugar. Beat at high speed until the sugar has dissolved into the whipped egg whites. Fold into the butter mixture.

3. Sift together flour, salt, and baking powder. Gently fold into the butter mixture.

4. Scoop into a 9.5" x 5" x 3" loaf pan (or muffin molds) and bake for 50 to 60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown and toothpick inserted in cake comes out clean. Cool on wire rack.

Mixed Berries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, halved

Mix all assorted berries together.

Sugar Syrup
1/2 cup sugar
1/2 cup water

Bring sugar and water to a boil in a small saucepan. Simmer for about 5 minutes, until syrupy consistency is achieved.

Whipped Cream
2 cups heavy cream
4 tablespoon sugar
1/2 teaspoon vanilla extract

Beat ingredients together using an electric mixer until light and fluffy.

To Serve: Cut the pound cake into 1/4" thick slices. (You should get 30 slices, or 10 muffins cut into three slices each.) Layer whipped cream between three slices of cake. Mix warm syrup with the Mixed Berries and scoop it next to layered cake. Top with additional whipped cream.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cook's notes: the berry mixture could be flambéed with brandy liqueur before serving.


[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] Stack of Vegetables

Lumiere's & Triton's , Disney Cruise Line


[/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]Yield: 4 side dish servings [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F

2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.

3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.

4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.

5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.

6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables. [/FONT]
 
T

Tatania

Member
Chicken Bastilla

There was also another version of the Chicken Bastilla on All Ears.The version I had was used by the restaurant for the Epcot Food and Wine Festival.

Chicken Bastilla
Restaurant Marrakesh
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 12
[FONT=Verdana, Arial, Helvetica, sans-serif]
Step 1:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3 whole chicken (approximately 1 pound each)
1/2 pound butter
1 1/2 pounds finely chopped onions
1 teaspoon ginger
1 pinch saffron
1 quart water
2 cinnamon sticks
1 teaspoon cinnamon
Salt and white pepper to taste
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cook chicken with all above ingredients until tender. Remove chicken and allow to drain. Return drained liquid to the pan the chicken was cooked in. Set chicken aside to cool.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Step 2:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]12 raw eggs - beaten well
13 bastilla leaves
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Scramble eggs with a hand whip until well mixed. Add eggs to the liquid the chicken was cooked in. Allow to boil slowly, stirring constantly. Turn down to simmer and stir only enough to keep eggs from browning for about 10-15 minutes. Do not cover. Drain in colander or strainer and reserve liquid. Set aside and allow to cool.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Step 3:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 1/2 cups finely chopped almonds
1/4 cup granulated sugar[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Add granulated sugar to crushed almonds. Mix well.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Step 4:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Shred the chicken with your hands, then mix with the egg mixture. Mix well. If it feels dry or crumbles, it needs some of the reserved liquid. Add just enough to moisten it. Mix well again.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Step 5:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cut one bastilla leaf into 12 pie-shaped pieces. Lay out one whole bastilla leaf and then lay one of the 12 pie-shaped pieces in the center of it. On the center piece, add 1 tablespoon of almond mixture, then on top of the almonds, add 3 ounces chicken mixture. Add another 1 tablespoon almonds on top of the chicken mixture. Fold the bastilla leaf around the mixture, bringing the sides to the top and pleating them. Repeat this procedure for each of the appetizers.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Step 6:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 cup Ten-X powdered sugar
Cinnamon
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Put bastilla, pleated side down, on a greased cookie sheet. Using a pastry brush, lightly brush top of bastilla with vegetable oil.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cook in a 350-degree oven until golden brown. Turn bastilla over and brown other side. Remove from oven. Let sit for 2-3 minutes. Sprinkle powdered sugar from a sifter on top. To design with cinnamon, pinch cinnamon between thumb and forefinger and release it in a sliding motion on top of bastilla. This takes practice. [/FONT]
[/FONT]
 
tigsmom

tigsmom

Well-Known Member
You know, I would have sworn I posted that :hammer:
I know I had it copied, guess it got lost in the shuffle. :shrug:
Thanks for posting! :wave:
 
EvilQueen-T

EvilQueen-T

Well-Known Member
wolfgang pucks chicken

Thank you for the info. And yes, the macademia nut crusted chicken recipe is easy to make and tastes just like what you get at wolfgang pucks. The second time I made it I didn't cook the papaya marmalade just blended it in my food processor (easier and no difference in taste). And the sho yu cream sauce is easier than it sounds I only added a little flour to make the sauce a little thicker (like making any other gravy). The chicken itself was moist and tasted great, easy to make and suprisingly quick. Thanks again. :ROFLOL:
 

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