At last, lots of new spots for dining have debuted at Disney California Adventure park! And what we love most is that quick-service dining has moved way beyond burgers and dogs.

Fiddler, Fifer & Practical Café has caused lots of excitement with the announcement of Starbucks coffee drinks, but we’re just as excited about the signature sammies like a turkey Reuben, paneer and roasted vegetable, and salami with olive tapenade. And our favorite soup is this slightly spicy cheesy enchilada soup.

Have you tried this soup yet?

Cheesy Enchilada Soup
Serves 6 to 8

5 yellow corn tortillas, cut into thin strips
1/4 cup vegetable oil, plus 2 tablespoons, divided
1 yellow onion, chopped
1 tablespoon finely chopped garlic
1 red bell pepper, chopped
1/2 cup corn
5 cups chicken stock
15-ounce can tomato puree
1/2 teaspoon coarse salt
1 1/4 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons sugar
3/4 teaspoon Tapatio hot sauce
1 teaspoon Worcestershire sauce
4 teaspoons flour
1/2 cup water
2 1/2 cups shredded cooked chicken
1/2 cup heavy cream
1/4 cup sour cream
1 cup shredded mild cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro, for garnish

1. Heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
6. To serve, garnish with fried tortilla strips and cilantro.

Find more recipes from around Disney Parks in the posts below:

• Favorite Veggie Burger from Landscape of Flavors at Disney’s Art of Animation Resort
• Brussels Sprouts from Kouzzina by Cat Cora on Disney’s BoardWalk
• Favorite Salad from Nine Dragons Restaurant in China Pavilion at Epcot

Tagged: DCA, Dining, DLR, Recipe

Filed: Disney California Adventure Park, Disney Dining, Disneyland Resort

Everyone is excited about the fantastical décor at Disney’s Art of Animation Resort at Walt Disney World Resort. We’re just as psyched about the equally creative quick-service eats in the new Landscape of Flavors food court.

With tandoor ovens and a three-foot-wide Mongolian grill for onstage cooking, this is the new generation of fast food. You can pick and choose from the soup, salad, and sandwich shop; the world flavors shop; the pizza shop; the burger shop; and the market with smoothies, coffees, gelato and other goodies.

And while we love the pastrami cheeseburger in the burger shop, we found this inspired version of a veggie burger to be a tasty alternative, made with white beans and topped with kicky pepper jack cheese and a crispy slice of fried green tomato on a brioche bun. It takes a little time to make this at home, but it’s worth the effort!

Vegetable Burger with Fried Green Tomatoes and Creole Remoulade
Serves 8

2 cups dried navy beans (4 cups cooked)
1/4 cup soybeans
1/4 cup shredded carrots
1/3 cup cornmeal
1 cup finely diced white onion
1/4 cup frozen corn
1 1/4 cups shredded potatoes
2 tablespoons chopped parsley
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Sriracha sauce
2 egg whites
3/4 cup canola oil, divided
Cornstarch, for dusting

Fried Green Tomatoes

1 large green tomato
1/4 cup plain yogurt
1 teaspoon freshly ground black pepper
1 teaspoon dried minced garlic
1 teaspoon ground cumin
2 tablespoons chili powder
1 cup cornmeal
1/2 cup canola oil, divided, for frying tomatoes
Coarse salt, to taste

Creole Remoulade Sauce

1 cup mayonnaise
1/4 small red onion, chopped
1/2 teaspoon paprika
1/2 teaspoon favorite Cajun spice
2 tablespoons ketchup
1/2 small lemon, juiced
1 tablespoon finely chopped parsley
1 tablespoon chopped chives

For serving

8 brioche rolls
8 slices pepper jack cheese

For vegetable burgers:

1. Cover navy beans with water in a pot and soak overnight. Drain and wash beans; cover with water and cook until tender.
2. Place soybeans and carrots in a heat-proof container; pour boiling water over vegetables and steep for 2 minutes. Drain, cool, and set aside.
3. Place cooked navy beans in food processor, reserving 1 1/4 cup. Puree until smooth. Add cornmeal and pulse until well mixed. Remove from food processor and place in a large bowl.
4. Add onion, corn, potatoes, parsley, soybeans, carrots, salt, pepper, and Sriracha, mixing well.
5. Fold in reserved navy beans and egg whites.
6. Divide evenly into 8 patties.
7. Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering. Lightly dust patties with cornstarch and fry in batches until golden, about 5 minutes per side, adding more oil as needed. Lightly flatten patties with spatula when turning. Drain on paper towels and serve hot.

For fried green tomatoes:

1. Slice tomato into 8 slices, about 1/4-inch thick. Place in a glass baking dish and cover with yogurt. Refrigerate for 45 minutes.
2. Combine pepper, garlic, cumin, chili powder, and cornmeal in a small bowl, mixing well.
3. Heat 1/4 cup oil in a large skillet over high heat.
4. Remove tomatoes from yogurt and dredge in cornmeal. Fry in batches in hot oil until golden brown, adding oil as needed. Drain on paper towels, season with salt, and keep warm.

For Creole Remoulade sauce:

Combine all ingredients in food processor or blender. Refrigerate in airtight container.

To serve:

Stack burger, slice of pepper jack cheese, slice of fried green tomato, and 2 tablespoons remoulade on a toasted brioche roll. Serve hot.

Yum! Check out these posts for more recipes from around Disney Parks:

• Brussels Sprouts from Kouzzina by Cat Cora on Disney’s BoardWalk
• Favorite Salad from Nine Dragons Restaurant in China Pavilion at Epcot
• A Napa Rose Favorite with Disneyland Resort Chef Andrew Sutton

Tagged: Dining, Recipe, WDW

Filed: Disney Dining, Hotels & Resorts, Walt Disney World Resort

Think you don’t like Brussels sprouts? Chef Dee Foundoukis from Kouzzina by Cat Cora might just change your mind – her version creates crisp little leaves with a buttery sauce and a splash of bracing balsamic vinegar. Add salty Kasseri cheese for extra wow.

Take a look at this quick cooking demo we shot at one of the beautiful new homes at Golden Oak at Walt Disney World Resort, with custom, whole-ownership homes priced from $1.5 million. Discover the “magical oasis of fine living and memory making” by visiting www.DisneyGoldenOak.com.

Brussels Sprouts with Brown Butter Vinaigrette
Serves 4

• 2 pounds Brussels sprouts
• 1 tablespoon coarse salt, plus more to taste
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper, to taste
• 1/2 cup (1 stick) unsalted butter, cut into pieces and chilled
• 2 tablespoons balsamic vinegar
• 1/4 cup capers, drained, for garnish
• 2 tablespoons shredded Kasseri cheese*, for garnish

1. Cut tough stem ends from Brussels sprouts and peel off bruised outer leaves. Cut sprouts in half.
2. Prepare a bowl of ice water and line a large bowl with paper towels.
3. Bring a large pot of water to a boil; add 1 tablespoon salt. Add Brussels sprouts and cook 4 to 5 minutes, until bright green and just crisp-tender.
4. Remove sprouts with a slotted spoon and transfer to ice water; drain and transfer to paper-towel-lined bowl.
5. Heat a large skillet over medium heat and add olive oil. Add Brussels sprouts, cut-side down, and cook 3 to 4 minutes, until light brown. Season to taste with salt and pepper.
6. Add butter and cook until butter browns and develops a nutty aroma. Sprouts will begin to caramelize and turn golden brown.
7. Add balsamic vinegar, then lower heat to slightly reduce.
8. Garnish with capers and shredded Kasseri cheese. Serve hot.

*Kasseri cheese is a Greek sheep’s-milk cheese that is semi hard and slightly tangy. It can be found in specialty markets. Provolone may be substituted.

Find more recipes from Walt Disney World Resort in the posts below:

• Favorite Salad from Nine Dragons Restaurant in China Pavilion at Epcot
• Did You Know There’s A ‘National French Bread Day’?
• Wow Your Valentine With This Gluten-Free Treat from Disney’s Hollywood Studios

Tagged: Dining, Recipe, Video, WDW

Filed: Disney Dining, Walt Disney World Resort

Nine Dragons Restaurant in the China Pavilion at Epcot is a longtime favorite – we love the friendly service, the pretty setting and a taste of the chef’s signature dish: peppery shrimp and lightly spiced spinach noodles.

Chef Sun Shusen has been in the kitchen at Nine Dragons for five years, where his biggest claim to fame is his talent for making noodles – a skill he learned back home in Shanxi province in China, a locale famous for a variety of noodles served in soup.

His specialties are the “flying knife cut noodles” and the “one-strand noodle,” a continuous noodle strand 10 feet long made from a single piece of flour dough. He’s been recognized by his hometown province for his outstanding contribution to spreading the culinary significance of Shanxi noodle culture with his work at Nine Dragons.

If you prefer, try the chef’s noodle sampler, where you mix and match your own noodles with fresh veggie and two classic Zha Jiang sauces: sweet-and-savory minced pork and spicy diced chicken. (A cold Tsingtao beer or crisp Sauvignon Blanc pairs nicely.)

And while we won’t even try to make the noodles, we’re sharing chef’s super-easy spicy cucumber salad – the perfect starter to go with the noodles. Or just to eat right out of the fridge.

Diao Yu Tai Cucumber Salad

Serves 2

2 Kirby cucumbers, about 4 to 5 inches long
1/4 teaspoon salt
1 tablespoon vegetable oil
4 dried red Sichuan peppers
1 cup of white vinegar
1 cup of sugar

1. Thoroughly wash unpeeled cucumbers and slice into 1/2-inch pieces.
2. Toss cucumbers with salt in a colander. Place colander over bowl and let stand 20 minutes. Drain cucumbers and pat dry with paper towels.
3. Heat oil in wok over medium-low heat. Add peppers and stir fry until pepper darkens to deeper red, 3 to 4 minutes.
4. Add vinegar and sugar; bring to a simmer, stirring until sugar dissolves. Remove from heat and cool to room temperature.
5. Pour mixture over drained cucumbers in a medium glass bowl; cover and refrigerate for at least 24 hours.

Check out these posts for more recipes from around Disney Parks:

• A Napa Rose Favorite with Disneyland Resort Chef Andrew Sutton
• Cool New Cocktails at Napa Rose at Disney’s Grand Californian Resort & Spa
• Did You Know There’s A ‘National French Bread Day’?

Tagged: Dining, Epcot, Recipe, WDW

Filed: Disney Dining, Epcot, Walt Disney World Resort

Chef Andrew Sutton, of Napa Rose in Disney’s Grand Californian Hotel & Spa at the Disneyland Resort, is sharing one of his favorite dishes with Disney Parks Blog readers today: Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers.

If you skip making your own pasta, the dish goes together in minutes, creating a one-dish dinner that’s perfect for sharing. Pappardelle is a large, broad fettuccine noodle that is perfect with this light tomato sauce, but you could use any favorite noodle. But if you’ve got an afternoon and want a real treat, roll out your own.

Chef Andrew varies this dish every time he makes it, but here’s a version you can try at home.

Pappardelle with White Shrimp, Fresh Grape Tomatoes, Basil, Saffron, and Capers
Serves 6 to 8

6 quarts water
1 pinch (20 medium threads) saffron
2 tablespoons coarse salt
1 pound pappardelle pasta
4 tablespoons extra virgin olive oil, divided
2 tablespoons chopped garlic
1/2 cup diced onions
1/2 cup diced fennel
18-24 white shrimp, peeled and deveined
2 cups chicken stock
1 1/2 cups red grape tomatoes, cut in half
4 cups (1 pound bag) fresh spinach, rinsed
2 tablespoons chopped basil leaves
3 tablespoons butter, softened
2 tablespoons capers
Freshly ground black pepper, to taste

For pappardelle pasta:

1. Boil water, saffron, and salt in a large stockpot over high heat.
2. Add pappardelle pasta and cook for 2-3 minutes or until al dente. Drain, rinse, and place in a large mixing bowl; toss with 2 tablespoons extra virgin olive oil to prevent sticking.
3. Heat remaining 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add onions and fennel and continue cooking for 4-5 minutes or until vegetables are tender.
4. Add shrimp, chicken stock, tomatoes, and spinach and toss to combine. Cook for an additional 3-5 minutes or until shrimp are pink and slightly opaque.
5. Add cooked pappardelle pasta, basil, butter, and capers and thoroughly toss. Once butter is melted and pasta is heated, season to taste and serve.

Pappardelle Pasta Dough
4 cups all-purpose flour, sifted
4 extra-large eggs, room temperature
1/2 teaspoon extra virgin olive oil
2 tablespoons water

For pappardelle pasta dough:

1. Place flour on a large clean work surface. Create a mound and make a well in center. Combine eggs and olive oil in a small mixing bowl, whisking thoroughly. Pour into the well; incorporate flour using a fork, beginning slowly at first. Push against the outside wall of flour with your other hand to prevent the wall from collapsing as you continue to mix.
2. When approximately half the dough is incorporated, the dough will begin to come together. At this point you can begin using your hands to further combine the dough and liquid. Add 1 tablespoon of water at a time if necessary.
3. Knead dough using heels of your hands and push dough away from you. Turn dough, fold it over and continue kneading for 4-5 minutes or until dough is smooth and elastic.
4. Form dough into a ball and wrap in plastic wrap. Set aside and allow to rest at room temperature for at least 20 minutes.
5. Divide dough into 6 equal portions. Pass dough through a pasta machine according to manufacturer’s directions. Start at the thickest setting and adjust the setting to the thinnest setting as you progress.
6. Cut pasta into 1 inch wide and 6- 8-inch long noodles using a knife. Dust lightly with flour to prevent sticking and place on a cookie sheet until ready to cook. (Dough can be frozen up to 2 months.)

Cook’s Notes:
If you don’t have a pasta machine, simply roll dough out on a clean work surface, using a rolling pin dusted with flour. Turn occasionally as you roll to keep a uniform shape and thickness. Once dough is very thin, you may cut the dough.

When cutting the pasta, don’t worry about making it straight or perfect; this is part of the charm of homemade pasta.

For more about dining at the Disneyland Resort, read these posts:

• Two More Disneyland Resort Chefs Achieve Notable Culinary Ranking
• Dinner with Ariel and Her Princess Friends Coming Soon to Ariel’s Grotto at Disney California Adventure Park
• New Disney Dining Email System to Serve Disneyland Resort Guests

Tagged: Dining, DLR, Recipe, Video

Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

“We asked our bartenders to come up with 20 cocktails to feature at Napa Rose,” says Philippe Tosques, general manager of the restaurant at Disney’s Grand Californian Hotel & Spa. Philippe and restaurant manager Eric Quezada challenged bartenders Matt Ellingson, Ryland Brown and Joe Monje to come up with incredible libations, featuring all sorts of unusual combinations.

“Eric and I both were pleasantly surprised by the complexity and flavor profiles,” says Philippe. How about the British Spitfire with VeeV Acai, Domaine de Canton Ginger and fresh lemon honey syrup? Or the Equinox, with Calvados, Liquor 43, Goldschlager, Cherry Heering and fresh lime juice. There’s also a classic Old Fashioned and a Manhattan, and the signature Napa Rose with Beefeater gin, Campari, Drambouie, fresh lemon juice and Peychaud bitters.

Below is the recipe for the Bitter Storm. “I think this is a really good reflection of what we’re doing at the Napa Rose bar,” says Philippe.

Bitter Storm
Serves 1

¾ ounce Bulleit Bourbon
¾ ounce Fernet-Branca
½ ounce Cherry Heering liqueur
½ ounce Poire William brandy
½ ounce Orgeat syrup
¾ ounce lemon juice
Grapefruit peel, for garnish

1. Pour all ingredients into a shaker; fill with ice and vigorously shake for 30 seconds.
2. Strain into a tall chilled classed filled with ice. Garnish with grapefruit peel.

Tagged: Dining, DLR, Recipe

Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

St. Patrick’s Day is tomorrow and the master chef of Raglan Road Irish Pub and Restaurant at Downtown Disney here in Florida asked if he could share a recipe with you. Master Chef Kevin Dundon created the Raglan Road menu and although he spends much of the year in Ireland, Kevin traditionally comes to Walt Disney World Resort for the week leading up to the celebration.

Smokie City is on the Raglan Road menu as a shared appetizer, but it’s so good that you might be tempted to keep it all for yourself. Fresh smoked haddock, Dubliner cheddar, and veggies are simmered in a cream sauce and served with grilled baguette slices for dipping and scooping. Kevin’s two tips for making Smokie City at home are to use the freshest ingredients you can get and, if possible, to buy smoked haddock that hasn’t been dyed or colored.

If this recipe inspired you, Kevin Dundon has three cookbooks in bookstores now – and he says to expect a Raglan Road cookbook in the fall.

For more fun at Walt Disney World Resort this St. Patrick’s Day, check out these posts:

• Celebrating St. Patrick’s Day in Style at Disney Parks
• Celebrate St. Patrick’s Day at Downtown Disney at Walt Disney World March 15-17
• The Best of Authentic Irish Dance at Raglan Road: A Disney Parks Blog Author Digs a Fleet-Footed Jig

Tagged: Dining, Downtown Disney, Recipe, Video, WDW

Filed: Disney Dining, Downtown Disney, Walt Disney World Resort