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Lamb and Barley Soup
Rose and Crown Pub and 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.
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 lite 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. Transfer the duck to a 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.
Field Greens Salad with Grilled Salmon
Storyteller Café, Disney's Grand Californian Hotel, Disneyland
Serves 4
1 pound fresh green beans
1 pound salmon, cut into 4 equal pieces
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
4 cups mixed spring greens
1 cup Honey Balsamic Vinaigrette (recipe follows)
1/3 cup orange zest
1/3 cup chopped chives
1. Plunge the green beans into boiling water or 5 minutes, until partly cooked. Drain and refresh in ice water. Set aside.
2. Season salmon wit salt and pepper, and brush with olive oil. Grill over medium-high heat about 5 min, just unyil done.
3. Divide greens and green beans equally on 4 plates. Place salmon on top of salad, drizzle with Honey Balsamic Vinaigrette. Garnish with orange zest and chives.
Honey Balsamic Vinaigrette
¼ cup honey
½ cup balsamic vinegar
1 cup olive oil
2 cloves garlic, chopped
2 shallots, minced
Course salt and freshly ground black pepper, to taste
BLT Soup
Sci-Fi Dine-In Theater, Disney Hollywood
Makes 6 servings
1 8-ounce can Tomato Basil Soup
6 strips bacon, cooked and chopped
6 ounces shredded lettuce
3 slices white bread (toasted and cut in ½)
Cook soup according to directions on can. After soup is cooked a ladle into bowl. Place a half slice of toast on top of soup. Add 1 ounce of shredded lettuce on top of toast. And 1 ounce of chopped bacon on top of lettuce.
7-Bean Beef Chili
Sci-Fi Dine-In Theater, Disney Hollywood
2 pounds ground beef
1 tablespoon butter
1 medium Spanish onion, ¼ in dice
½ cup celery, ¼ in dice
1 small green pepper, ¼ in dice
1 small red pepper, ¼ in dice
1 medium clove garlic, minced
2 tablespoons chili powder
2 tablespoons cumin powder
1 1/2 teaspoon granulated garlic
1 1/4 teaspoon brown sugar
1 tablespoon Kosher salt
1 teaspoon ground black pepper
2 tablespoon ancho chili powder
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon BBQ sauce
2 1/2 cups diced tomatoes
1/4 cup tomato paste
1 1/4 cups V-8 juice
1 cup assorted heirloom beans
5 ounces Tillamook Cheddar Cheese, grated
Cook beans according to size and assortment with 2 bay leaves and 1 teaspoon kosher salt.
Melt butter in pan, add beef and brown. Drain off fat, add onions, peppers, celery, garlic, both chili powders, cumin, granulated garlic, brown sugar, salt, pepper, oregano and cook 20 to 30 minutes. Add rest of ingredients except beans and simmer for 1 hour. Add beans and bring up temperature. Serve on a fried tortilla shell and garnish with Tillamook cheddar cheese and salsa.
Shrimp Penne Pasta
Sci-Fi Dine-In Theater, Disney Hollywood (from Chef Lisa)
1 serving
2 ounces olive oil
1/2 ounce garlic, minced fine
1/4 ounce capers
3 ounces plum tomatoes, sliced
1 ounce spinach
1/4 ounce basil, stems removed
2 ounces wine, white
1 ounce asiago cheese, shredded
8 ounces Penne pasta
4 ounces shrimp, 21/25
Heat pasta in boiling water.
Start with hot pan. Add olive oil and shrimp. Sauté until shrimp is ½ cooked. Add garlic, capers and basil. Cook until garlic is a light brown; deglaze with white wine. Add drained Penne pasta, tomatoes, spinach. Cook until all ingredients are hot.
Mudslide Martini
Victoria Falls Lounge (this is on the general cocktail menu at al the bars)
1 Drink
Pour equal parts of Vanilla Vodka, Bailey's Irish Cream, and Kahlúa over ice (in a one cup glass). Fill the glass with milk. Stir and then strain the drink into a martini glass. The drink is not served with ice.
Peanut Butter Rice
from Boma, Animal Kingdom Lodge
Yield: 10 servings
½ pound Basmati Rice
Peanut Sauce
¼ pound Peanut Butter
¼ quart ( 1 cup) Coconut Milk
1/16 quart ( 2 ounces) Soy Sauce
1/8 t. Ground Ginger (dry)
1/8 t. Ground Coriander
¼ t. Granulated Garlic
1/16 quart ( 2 ounces) Sugar
1/8 t. Cayenne Pepper
1/8 bunch Parsley, rough chop
1. Cook the basmati rice according to package directions. (normally 1:1¼ liquid.)
2. To make the sauce: in a small pot, combine all the remaining ingredients. Mix well until smooth and heat to proper temperature of 145° or above. Taste and adjust seasonings.
3. At the Boma buffet, the rice and sauce are served separately, so each person can mix in as much or little as they want.
African Fruit Fool
Boma, Animal Kingdom Lodge
Serves 10
1 pineapple, peeled and diced
2 green apples, peeled and diced
1 mango, peeled and diced
1 papaya, small, peeled and diced
1 pound red seedless grapes, stamped
5 bananas, peeled and sliced
1 bottle sweetened shredded coconut (may be purchased at an Asian store or substituted with fresh coconut sliced - desiccated or shredded)
1.2 ounce vanilla extract
1 pound sweetened condensed milk
1 cup heavy cream
Combine all diced fruits. Mix vanilla and sweetened condensed milk. Whip heavy cream until stiff peaks form, then blend into above ingredients. Refrigerate and serve cold.
Lentils & Hearts of Palm Salad
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings
2 ounces Red Onion, diced
2 pounds Cooked Lentils (cook 20 minutes in salted boiling water)
1 pound Cherry Tomatoes
1 pound Hearts of Palm, sliced a quarter inch
1 ½ cups Sun Dried Tomato Dressing (see recipe below)
4 ounces Goat Cheese
¼ ounce Chives
4 ounces Toasted Almonds
To Taste Salt and Pepper
1. Drain lentils and hearts of palm well. Combine all salad ingredients and mix gently with the vinaigrette.*
2. Garnish with a light sprinkling of goat cheese mixed with chives, salt and pepper.
3. Top with lightly toasted almond slivers.
* Salad ingredients will taste better if left to sit overnight to give the flavors a change to develop. Add the garnish before serving.
Sun Dried Tomato Dressing
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 4 servings
½ CUP Balsamic Vinegar
1 cup Olive Oil
½ tablespoon Coleman’s Mustard
½ ounce Sun Dried Tomatoes (soaked for 30 minutes in hot water)
2 teaspoons Celery Seeds
1 tablespoon Ground Coriander
To Taste Salt and Pepper
First blend soaked and drained sun dried tomatoes with vinegar, then add the other ingredients except for the olive oil. Drizzle olive oil in a slow steady stream while whisking or you may use a hand-held blender to emulsify dressing. Add celery seeds last.
Ham & Cucumber Salad with Grano
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 10 servings
1/2 ounce chermoula
1/2 pound sour cream
1 fluid ounce Dijon mustard
1/2 fluid ounce honey
1 clove chopped garlic
salt and pepper, to taste
1/4 pound Grano (yields 8 pounds after cooking)
1/4 teaspoon ground coriander
5 fluid ounces tomato juice
2 cups water
1/2 pound julienne ham
3 pounds cucumbers, sliced
1 bunch watercress, roughly chopped
1/4 pound feta cheese, crumbled
1/2 pound Red Cabbage
Cook the Grano with tomato juice, water and coriander powder until tender (1 hour).
In a mixing bowl, stir sour cream, chermoula, Dijon mustard, honey, chopped garlic, and salt and pepper to make the dressing.
Assemble all remaining ingredients with the dressing.
Pearl Couscous with SeafoodBoma, Animal Kingdom Lodge
Yield: 4 – 6 servings
1 quart (4 cups) Israeli (Pearl) Couscous
3 tablespoons Red Palm Oil or Olive Oil
1/4 cup Red Onion, diced
1 tablespoons Minced Garlic
½ cup Carrots, diced
4 cups Fish Stock
2 cups dry white wine
1 teaspoon Curry Powder
To taste, Red Pepper Flakes
1 tsp Turmeric
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound (1 stick) Unsalted Butter
2 Tbsp Chopped Flat Leaf Parsley
½ cup Tomatoes, diced
1. Add palm oil or olive oil to preheated heavy bottomed saucepan. Add couscous and toast lightly. Add onion, garlic, and carrots, stirring constantly.
2. Add enough fish stock and white wine to cover the couscous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops & shrimp.
3. Continue to add fish stock and white wine as the couscous absorbs all the liquid. Adjust seasoning. (Typically it will take four additions of fish stock to complete the dish.) When couscous is al dente, take off of heat and add diced butter, stirring continuously. Garnish with chopped flat leaf parsley and diced tomatoes.
Note: the method of preparation for this dish is patterned after the preparation method for classical Mediterranean risotto. The liquid in this dish is added in stages as the pro-couscous absorbs the fish stock and white wine.
Rote Grütze (chilled fruit stew)
Biergarten Restaurant, Epcot
1/2 pound sour cherries, pitted (can use canned)
1/2 pound red currents
1/2 pound raspberries
1/2 pound strawberries, sliced
1/2 pound granulated sugar
8 ounces water
1/4 ounce gelatine powder
1 ounce corn starch
Clean and prepare all fruit, removing stems. In a large saucepan simmer red currents and sugar and half the water until slightly thickened. Then dissolve the gelatine in 2 ounces of the water. Place on the stove and heat until the gelatine dissolves. Then add the cornstarch to the remaining water and dissolve to make a smooth liquid. Slowly pour the dissolved gelatin, the cornstarch and ½ of the remaining fruit into the red current mixture stirring constantly. Reduce heat and simmer for about one minute. Portion into glasses and chill for at least one hour. The consistency should not be as firm as jello or as runny as custard, but just that perfect point between. Serve with Vanilla Sauce or cream.
“No Way José” Sundae
Beaches and Cream, Beach Club Resort
1 serving
2 scoops Chocolate Ice Cream
2 scoops Vanilla Ice Cream
1/2 cup Jif Smooth Peanut Butter
1/2 cup Hot Fudge Sauce (The restaurant uses a pre-made topping htat comes in a large plastic bag)
1-2 tablespoons Peanut Butter Morsels
1-2 tablespoons Chocolate Morsels
Reddi-Wip Whipped Cream
Cherry
1. If you can find an ice cream glass to fit everything that is best, however a large bowl will do. Heat the peanut butter in the top of a double boiler until it’s liquid and pourable. Warm up the Hot Fudge Sauce.
2. Put a couple spoons of the Hot Fudge sauce at the bottom of the bowl. Then alternately add a few scoops of ice cream followed by some Peanut Butter Topping and Hot Fudge. Top it off with a generous amount of aeresol Whipped Cream and some Peanut Butter and Chocolate Morsels. Place a maraschino cherry on top and garnish the serving plate with more Peanut Butter & Chocolate morsels.
Note: Mine had the chocolate and peanut butter morsels added inside the bowl - not just sprinkled on top. Other sundaes may not have the fudge sauce at the bottom of the dish. When I make it, I also plan to use more sauce than my sundae had.
