King Arthur Carrousel

Recipe for Disney Cruise Line’s Chocolate Soufflé

posted on June 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the most loved desserts onboard our ships is Palo’s chocolate soufflé. It’s the perfect indulgence to conclude an elegant dinner at Disney Cruise Line’s signature specialty restaurant. For those of you who want to impress your next dinner guests, why not try your hand at making it? Don’t skip the special vanilla sauce, and consider serving it with chocolate sauce and vanilla gelato, too, which are all delicious accompaniments!

“Disney

Chocolate Soufflé
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Vanilla Sauce (recipe follows)

  • Preheat oven to 350°F.
  • Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring the milk to a boil in a small saucepan; meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
  • Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

  • Bring cream and vanilla bean to a low boil in saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes, stirring constantly.


For more Disney Cruise Line recipes, check out the posts below:

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Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict

posted on June 4th, 2013 by Pam Brandon, Disney Parks Food Writer


Ah, such a decadent way to start the day – classic eggs Benedict, really just a stack of crisp English muffin, grilled Canadian bacon and a perfectly poached egg until you top it with a velvety, rich hollandaise sauce.

Chef Alle Thiam from Steakhouse 55 at the Disneyland Hotel at the Disneyland Resort shows us his trick to making the perfect sauce (and it involves a lot of butter).

And he also shares his recipe below for this dish that also make a delicious “brinner” – breakfast for dinner.

Eggs Benedict
Steakhouse 55
Disneyland Hotel

Serves 4

Hollandaise Sauce
3/4 cup (1 1/2 sticks) butter
2 large egg yolks
Dash Tabasco
Dash Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoon water

Eggs Benedict
8 slices Canadian bacon
1/4 cup white distilled vinegar
8 large eggs
4 English muffins
1 teaspoon chives

For hollandaise sauce:

  1. Melt butter in a small saucepan on low heat. When butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. Will need 1/2 cup for recipe. Set aside and keep warm.
  2. Fill 2-quart saucepan with water and bring to a boil over medium-high heat. Reduce heat to low to maintain a simmer.
  3. Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in medium mixing bowl for approximately 1 to 2 minutes or until mixture lightens in color.
  4. Place mixing bowl over simmering water and whisk to cook the egg mixture. Move bowl on and off the heat to avoid scrambling eggs—approximately 10 seconds on, 10 seconds off, for 3 to 5 minutes or until egg mixture coats the back of a spoon.
  5. Remove bowl from heat and gradually whisk in small amounts of the warm clarified butter, 1-2 tablespoons at a time, mixing thoroughly before adding more butter. Season to taste with salt and pepper. Set aside and keep warm.

For eggs Benedict:

  1. Cook Canadian bacon in large skillet over medium high heat until golden brown on both sides. Set aside and keep warm.
  2. Fill 2-quart saucepan half full with water. Add vinegar and bring to a simmer over low heat.
  3. Crack the eggs into the water and cook 2 to 3 minutes until set and egg whites are opaque. Lift eggs out with a slotted spoon to drain. Set aside and keep warm.

To serve:

  1. Halve and toast English muffins. Place two halves on each plate. Top with 1 slice of Canadian bacon and 1 poached egg.
  2. Spoon warm Hollandaise sauce over eggs. Garnish with chives.
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Recipe for Disney Cruise Line’s Seafood Risotto

posted on May 7th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


You’re going to love the Disney Cruise Line recipe we’re sharing this month: a very flavorful seafood risotto! Another guest favorite at Palo, this saffron risotto dish is served with shrimp, mussels, clams and fried zucchini. Check out this video with Palo’s Executive Chef Silvio as he shows you how to make this delicious entrée.

 
Saffron Risotto served with Fried Zucchini, Shrimp, Mussels, and Clams
Serves 4

Fried Zucchini

  • 1 small zucchini, sliced lengthwise into paper-thin strips
  • Vegetable oil, for frying

Risotto

  • 6 cups fish or vegetable stock
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cups Arborio rice
  • 1/2 cup white wine at room temperature
  • 1/4 teaspoon saffron threads
  • 1/2 cup mascarpone cheese
  • Coarse salt and freshly ground black pepper, to taste

Seafood

  • 1/4 cup olive oil
  • 1/4 cup chopped shallot
  • 2 garlic cloves, finely minced
  • 12 mussels, scrubbed
  • 12 clams, scrubbed
  • 12 large shrimp, peeled and deveined
  • 2 cups seafood or vegetable stock
  • 2 teaspoons chopped fresh tarragon

Garnish

  • 4 stems fresh thyme
  • 4 stems fresh oregano
  • 4 stems fresh rosemary
  • 4 fresh chives
  • 12 cherry tomatoes
  • Shaved parmesan cheese, to taste

For fried zucchini:

Heat oil in a large, deep pot until it shimmers. Working in batches of 3 or 4, gently drop zucchini strips into hot oil. Cook until crisp and golden brown, about 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Keep warm.

For risotto:

  1. Warm stock in a small saucepan over medium heat. Keep warm.
  2. Melt butter in a large saucepan over medium-low heat; add onion and sauté, stirring occasionally, until tender, about 5 minutes.
  3. Add rice and toast lightly for 1 minute. Add wine and cook until almost completely absorbed. Add 1 cup stock and cook until it is mostly absorbed, stirring often. Continue adding stock, 1 cup at a time, simmering, stirring often, until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  4. Stir in saffron threads and mascarpone; season to taste with salt and pepper. Keep warm.

For seafood:

  1. Warm olive oil in a large sauté pan over medium heat; add shallot and garlic, cooking until softened and golden, about 2 minutes.
  2. Add mussels, clams, and shrimp; stir to combine. Add stock; cover, and bring to a simmer. Cook 3 to 5 minutes, or until shellfish has opened and shrimp are just cooked through. Stir in tarragon. Keep warm.

For garnish:

Create 4 bundles of 1 stem each of thyme, oregano, and rosemary. Tie a chive around each bundle to secure.

To serve:

Gently fold seafood into risotto. Divide risotto mixture evenly among 4 serving plates. Top each serving with fried zucchini strips, 3 cherry tomatoes, an herb bundle, and shaved parmesan cheese.


Yum! Read on for more recipes from Disney Cruise Line:

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Expanded BoardWalk Bakery Reopens at Walt Disney World Resort Friday with New Treats

posted on April 25th, 2013 by Pam Brandon, Disney Parks Food Writer


“Expanded

Get ready for some super new taste sensations when the BoardWalk Bakery reopens bright and early Friday morning – 6:30 a.m. to be exact.

“The new location is twice the size of the original bakery, themed to the 1920s Jersey shore,” says John Berko, manager of food & beverage at Disney’s BoardWalk Inn and Villas. Dark wood and colorful tiles and mosaics add a new brightness to the space.

Beyond sweets, the new menu includes hot breakfast items, salads and sandwiches – like a Maine lobster roll and a pork loin sandwich with creamy apple slaw.

But it’s the sweets that get the most attention, and plenty of favorites are back, including chocolate croissants, cupcakes and cinnamon. Newcomers include eclairs, cannoli, salted caramel ganache and an amazing peanut butter-banana-candied Nueske’s bacon pie. We begged for the recipe, and already made this one at home. There’s not a morsel left.

The bakery is open daily from 6:30 a.m. to 11 p.m., and is Disney Dining Plan eligible.

Peanut Butter-Banana-Applewood Smoked Candied Bacon Pie
Makes 9-inch pie

    3 thick slices applewood smoked bacon
    1/4 cup brown sugar
    9-inch store-bought chocolate graham cracker pie crust
    1 cup peanut butter
    1 cup cream cheese
    2 tablespoons sugar
    1 cup whipping cream
    2 bananas, sliced
  1. Preheat oven to 375°F. Line a small baking sheet with parchment paper, and place a wire rack over the baking
    sheet.
  2. Coat bacon on both sides with brown sugar. Place on rack and bake 20 to 30 minutes, or until crispy, depending on thickness of bacon.
  3. Remove from oven. Once cooled, dice and set aside.
  4. Cream together peanut butter, cream cheese, and sugar until smooth.
  5. Whip cream to soft peaks in a separate bowl; gently fold into peanut butter mixture.
  6. Fill pie shell halfway with mixture, then evenly top with banana slices. Top slices with remaining mixture.
    Sprinkle with chopped bacon. Refrigerate until ready to serve.
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Impress Your Guests with This Easy Disneyland Resort Dish

posted on April 22nd, 2013 by Pam Brandon, Disney Parks Food Writer


Temps are heating up, and no one will want to turn on the oven once summer arrives. Here’s an easy dish that uses the grill – but while your kitchen keeps cool, this simple sauce has a little kick from dried red peppers (up to you how many!).

Chimichurri is a green sauce that originated in Argentina, and it’s best made fresh – say an hour or two before you’re going to serve. This version comes from Chef Jeremiah Balogh at Disney California Adventure park, where it’s on the menu at Paradise Garden Grill.

With a little rice and a simple cucumber salad, dinner is served!

 
Chicken Skewers with Chimichurri Sauce with Rice Pilaf and Cucumber Salad
Paradise Garden Grill
Disney California Adventure Park

Serves 4

Chicken Skewers
1 pound boneless chicken breast
1 pound boneless chicken thighs
Olive oil, for brushing
Coarse salt and freshly ground black pepper, to taste

Chimichurri Sauce
3 cups packed flat-leaf parsley leaves
3 garlic cloves
1/4 cup roughly chopped red onion
1/4 cup roughly chopped yellow bell pepper
1/4 cup roughly chopped red bell pepper
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon sea salt
1/2 teaspoon fresh lemon zest
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup extra virgin olive oil

Rice Pilaf
4 cups vegetable stock
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 cups white rice
1/2 cup chopped onion
1/2 cup chopped celery
Coarse salt, to taste

For chicken skewers:

  1. Soak 10 wooden skewers in cool water for at least 30 minutes.
  2. Meanwhile, cut chicken into 1 1/2-inch cubes. Skewer chicken; brush with oil and season with salt and pepper.
  3. Cook on a grill over medium-high heat, turning often, until cooked through.

For chimichurri sauce:

  1. Place parsley leaves, garlic, onion, yellow pepper, and red pepper in the bowl of a food processor; pulse until everything is finely chopped.
  2. Transfer mixture to a medium bowl; stir in vinegar, oregano, salt, lemon zest, pepper and red pepper flakes. Add oil, stirring to combine.

For rice pilaf:

  1. Combine vegetable stock, cumin, and pepper in a medium saucepan over medium heat.
  2. Heat oil in a large saucepan over medium-high heat. Add rice and cook, stirring occasionally, until golden. Add onions and celery; cook until vegetables are softened.
  3. Carefully add hot vegetable stock mixture to rice mixture. Bring to a simmer, then place lid on pan. Cook until rice is tender, about 20 minutes. Fluff with a fork before serving. Season to taste with salt.

For cucumber salad:

  1. Combine cucumbers, red pepper, and green pepper in a large bowl. Set aside.
  2. Whisk together lemon juice, salt, pepper, oregano, and sugar in a small bowl. Whisk in oil until completely combined.
  3. Pour dressing over vegetables; toss to combine. Refrigerate salad until ready to serve.

To serve:

  1. Serve skewers over rice pilaf with cucumber salad on the side and with chimichurri sauce for dipping.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

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Recipe for Disney Cruise Line’s Grilled Tuna

posted on April 4th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


One of the many Disney Cruise Line dishes that guests are always raving about is Palo’s grilled tuna. Served with truffle-infused potato risotto, garlic-marinated artichokes and tarragon-veal jus, it’s pretty easy to understand why.

Today, not only am I sharing the at-home recipe with you, I also thought you might like a demonstration of how to make this mouth-watering dish. Take a look at this video with Palo’s Executive Chef Silvio as he shows you how we at Disney Cruise Line prepare and serve this entrée onboard.

Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4

Potato Risotto
1/2 pound russet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1 shallot, diced
1 clove garlic, minced
1 cup dry white wine (such as chardonnay)
1 cup heavy cream
Coarse salt and freshly ground black pepper, to taste
1 tablespoon white truffle oil
Freshly grated parmesan cheese, to taste

Tarragon Veal Jus
1 1/4 cups veal stock
1 cup dry red wine (such as merlot)
3 stalks fresh tarragon

Marinated Artichokes

1/2 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 shallot, sliced
4 artichokes packed in oil,* drained, cut into thirds
12 cherry tomatoes, halved
2 tablespoons chopped fresh chives
Coarse salt and freshly ground black pepper, to taste

Grilled Tuna
4 (1/2-pound) ahi tuna steaks
Extra virgin olive oil, for grilling
Coarse salt and freshly ground black pepper, to taste

For marinated artichokes:

  1. Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  2. Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:

  1. Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  3. Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.

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Zesty Firecracker Duck Wings from Carthay Circle Restaurant and Lounge at Disney California Adventure Park

posted on March 26th, 2013 by Pam Brandon, Disney Parks Food Writer


A taste of creative California cuisine, these kicky Firecracker Duck Wings take some time, but the final taste is worth the effort. Chef Gloria Tae from Carthay Circle Restaurant and Lounge at Disney California Adventure park shows us start to finish how the restaurant creates the appealing dish, and the recipe below takes you through step-by-step to make your own at home.

The recipe works well with chicken wings, too – Carthay Circle Restaurant and Lounge uses duck for something a little different, says Chef Gloria. With braising, then frying in a light tempura batter, these wings soar to new heights.

Fire Cracker Duck Wings
Serves 6-8

Wings

  • 1 teaspoon olive oil
  • 1 orange, zested (no white pith) and chopped
  • 1 cup yellow onion, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1/2 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass stalks, tops and root-end trimmed and crushed with back of knife to release flavor
  • 2 tablespoons fresh ginger, peeled and coarsely chopped
  • 2 tablespoons garlic, coarsely chopped
  • 2 red jalapeño peppers, cut in half lengthwise
  • 4-5 kaffir lime leaves
  • 2 cups soy sauce
  • 1 quart chicken stock
  • 3 tablespoons fresh cilantro, chopped
  • Coarse salt and pepper to taste
  • 25 duck wings, tips removed and cut in half at joint

Tempura Batter

  • 2 cups flour
  • 3 cups cold seltzer water
  • 1 teaspoon coarse salt
  • 2 tablespoons cornstarch, more if needed

Wing Sauce

  • 1 cup butter
  • 1/4 cup soy sauce
  • 1/2 cup Sriracha hot chili sauce

For wings:

  1. Preheat oven to 350˚F.
  2. Place oil in large saucepan over medium heat. Add orange zest toast for 3 to 4 minutes. Add onion, carrots, and celery, stirring until slightly caramelized. Add brown sugar and vinegar and reduce by half, about 4 to 5 minutes. Add lemongrass, ginger, garlic, jalapeños, lime leaves, and soy sauce. Reduce by half, about 4 to 5 minutes.
  3. Add chicken stock and bring to boil. Reduce to simmer and add cilantro. Taste and season with salt and pepper. Remove from heat.
  4. Place duck wings in a single layer in large roasting pan. (Two pans might be needed depending on number of wings and size.) Pour liquid over wings, making sure meat is completely covered.
  5. Cover pan with foil. Braise for 1 1/2 hours; check for tenderness and cook longer if necessary.
  6. Remove wings from braising liquid and place in separate pan. Strain braising liquid, then pour over wings. Refrigerate until cooled.

For tempura batter:

  1. Mix together flour, seltzer water, and coarse salt. Refrigerate until tread to use.
  2. Reserve cornstarch for dredging wings.

For wing sauce:

  1. Melt butter in small saucepan over low heat.
  2. Add soy sauce and Sriracha, mixing thoroughly. Set aside and keep warm.

To serve:

  1. Pat wings dry. Dredge in tempura batter, then roll in small amount of cornstarch. Add more cornstarch if necessary.
  2. Prepare deep fryer, including oil amount, according to machine instructions. Place coated wings one by one directly into fryer, with basket submerged in oil. Lift basket and shake occasionally to make sure wings don’t stick together. Fry until crispy, watching closely so as not to overcook. Remove from fryer and toss wings with warm sauce. Squeeze fresh lime over wings and keep warm until all wings are cooked.
  3. Serve immediately.
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Drink Recipes to Celebrate St. Patrick’s Day Like Disney Cruise Line

posted on March 15th, 2013 by Salah Chetbi, Dining and Beverage Standards and Consistency Manager, Disney Cruise Line


Bonjour! I am Salah Chetbi, the newest Disney Parks Blog author for Disney Cruise Line. A native of Chambery, France, I began my career in the cruise industry as a wine steward and helped launch several ships, including the Disney Magic and Disney Wonder serving as chef sommelier. For the past several years I have overseen Disney Cruise Line’s wine and beverage program along with the adult-only Palo and Remy restaurants.
Drink Recipes to Celebrate St. Patrick’s Day Like Disney Cruise Line: Celtic Twilight

You may recognize me from videos in other Disney Cruise Line posts, including when I showed you how to make the “Colette” Champagne cocktail served at Remy.

Today I have two more drink recipes for you, just in time for St. Patrick’s Day. These special Irish cocktails will be served on all Disney Cruise Line ships this weekend, so if you’re not able to sail with us, try these drinks at home to add something new to this year’s celebration. Á votre santé!
Drink Recipes to Celebrate St. Patrick’s Day Like Disney Cruise Line: Royal Velvet

Celtic Twilight
1 ½ oz. Jameson Irish whiskey
¾ oz. Pernod anise
1 oz. Noilly Prat vermouth
Dash of Angostura bitters

Pour over ice, stir well and garnish with a lime wheel.

Royal Velvet
6 oz. Guinness beer
6 oz. sparkling wine

Pour Guinness and top with sparkling wine.

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Recipe for Disney Cruise Line’s Osso Bucco

posted on March 6th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


Hello, everyone. You’re going to love the flavorful Disney Cruise Line recipe I’m sharing this month: delicious Osso Bucco served with Saffron Risotto! It’s the perfect dish with which to surprise your significant other for a romantic meal. Why not try it tonight? Let me know how it goes!

Osso Bucco with Saffron Risotto
Serves 4
An At-Home Demonstration: Osso Bucco Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Osso Bucco

  • 2 garlic cloves, finely chopped
  • 2 large carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 tablespoon extra virgin olive oil
  • 4 center-cut veal shanks
  • Coarse salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely diced
  • 1/2 cup dry red wine (such as Merlot)
  • 4 cups veal stock*
  • 1 (14-ounce) can peeled plum tomatoes
  • 2 tablespoons fresh thyme leaves, roughly chopped

An At-Home Demonstration: Saffron Risotto Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Saffron Risotto

  • 8 cups vegetable stock
  • 3 tablespoons unsalted butter, softened, divided
  • 4 shallots, finely diced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup brandy
  • 1 teaspoon saffron threads
  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

An At-Home Demonstration: Red Wine Sauce Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Red Wine Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, finely diced
  • 1 stalk celery, finely diced
  • 1/2 large carrot, finely diced
  • 1/2 leek, finely diced
  • 1 1/4 cups red wine
  • 2 cups reserved Osso Bucco cooking liquid

An At-Home Demonstration: Gremolata Ingredients - Recipe for Disney Cruise Line's Osso Bucco

Gremolata

  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

For risotto:

  1. Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
  2. Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
  3. Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
  4. Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
  5. Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
  6. Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

For osso bucco:

  1. Preheat oven to 325°F.
  2. Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
  3. Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
  4. Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
  5. Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
  6. Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.

For red wine sauce:

  1. Heat oil in a large, deep sauté pan over medium-high heat. Add shallots, celery, carrot, and leek. Cook until vegetables begin to brown.
  2. Add wine and cook until almost completely reduced. Add strained cooking liquid and simmer until reduced by half, about 20 minutes. Strain sauce through a fine-mesh sieve.

For gremolata:
Combine all ingredients in a medium bowl, stirring until completely combined.

To serve:
Spoon risotto in the center of a dish; place a shank over risotto. Top with gremolata and drizzle with red wine sauce.
An At-Home Demonstration: Disney Cruise Line's Osso Bucco

*Cook’s Note: If you cannot find veal stock, you may substitute half beef stock and half chicken stock.

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Huevos Rancheros from Carnation Café at Disneyland Park

posted on March 5th, 2013 by Pam Brandon, Disney Parks Food Writer


Chef Juan Lugo shows us the real deal – this classic rendition of huevos rancheros, served at Carnation Café in Disneyland park. His rendition of this satisfying Mexican breakfast dish is a hearty stack of refried black beans, corn tortillas, cheese, poached eggs, warm ranchero salsa and avocado-black bean pico de gallo.

Chef Lugo shows you how to create the kicky ranchero salsa and put together one of our favorite “brinner” recipes – breakfast for dinner.

Huevos Rancheros
Serves 6

Refried Beans

  • 2 (14.5-ounce) cans black beans
  • 1/4 cup vegetable oil
  • 1/2 cup diced white onion
  • 1 Serrano pepper

Ranchero Sauce

  • 1/2 ounce dried Guajillo chile (about 2 chiles)
  • 1 cup tomato juice
  • 1/2 cup vegetable broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup canned chipotle peppers (about 2-3 peppers)
  • 2 tablespoons vegetable oil
  • 1/2 cup diced white onion
  • 1 Serrano pepper, seeded and finely diced
  • 1/8 teaspoon dried oregano
  • Coarse salt, to taste

Avocado Black Bean Pico de Gallo

  • 1 (14.5-ounce) can black beans
  • 2 ripe avocados, pitted and diced
  • 1 cup roasted corn kernels
  • 1 cup diced fresh tomatoes
  • 3/4 cup diced red onion
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • Coarse salt and freshly ground black pepper, to taste

Poached Eggs

  • 1 teaspoon white vinegar
  • 1 dozen eggs

Fried Tortillas

  • 21 4-inch corn tortillas
  • Vegetable oil, for frying

To Serve

  • 6 tablespoons shredded cheddar-jack cheese
  • Fresh cilantro sprigs, for garnish

For refried beans:

  1. Heat oil in a large sauté pan over medium-high heat. Add onions and Serrano and cook until onions are tender.
  2. Add beans along with liquid from can, stirring to combine; cook 5 minutes. Remove and discard Serrano pepper. Mash half of the beans with the back of a spoon or a potato masher; continue to cook until thickened. Season to taste with salt.

For ranchero sauce:

  1. Rinse dried chile in running water. Break chile open and discard seeds and stem; use scissors to cut into strips.
  2. Combine chile, tomato juice, and vegetable broth in a small saucepan over medium-high heat. Simmer until pepper is softened, about 10 minutes. Pour mixture into a blender; add diced tomatoes and chipotle peppers. Puree until smooth.
  3. Heat oil in a small sauté pan over medium heat; add onions, Serrano, and dried oregano. Cook until tender; set aside to cool.
  4. Stir onion mixture into tomato-pepper purée. Season to taste with salt.

For avocado black bean pico de gallo:
Combine black beans, avocado, corn, tomatoes, onion, lime juice, and cilantro in a large bowl, stirring to combine. Add salt and pepper to taste.

For fried tortillas:

  1. Cut 9 tortillas in half.
  2. Pour vegetable oil in a large, deep sauté pan to a depth of 1 inch. Place pan over medium-high heat for 3 to 4 minutes, until oil shimmers.
  3. Add tortillas 1 at a time. (Bubbles should immediately form along edges of tortillas.) Cook until golden brown and crisp, pushing tortillas down into oil, about 30 seconds to 1 minute. Drain on a plate lined with paper towels. Add more oil to the pan as needed.

For poached eggs:

  1. Fill a shallow saucepan with water and bring to a boil. Lower heat until water is just simmering. Add vinegar.
  2. Working with one egg at a time, crack an egg into a small dish. Carefully slide egg into hot water and use a spoon to nudge whites close to yolk, keeping egg together. Cover pan and turn off the heat; cook until egg whites are cooked, about 4 minutes.
  3. Remove cooked eggs with a slotted spoon; place on a plate lined with paper towels to drain away excess water.

To serve:
Spoon about 1/2 cup beans in the center of each serving plate. Top with 2 fried tortillas and sprinkle each with cheese. Top each tortilla with a poached egg, then spoon Ranchero Sauce and Avocado Black Bean Pico de Gallo over top. Garnish with halved fried tortillas and cilantro sprigs.

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Filed: Disney Dining, Disneyland Park, Disneyland Resort