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Ratatouille [5 of 5] – Rat-sized Cheesecake, Ms. Ego’s Ratatouille, Remy’s Ratatouille

Quick links: Rat-sized Cheesecake | Ms. Ego’s Ratatouille | Remy’s Ratatouille | Verdict   It’s the last week of Ratatouille. Man, that was a marathon. But we saved the best for last! We made 2 ratatouille dishes and some cheesecake. It was all amazing. It totally made up for the tragedy of last week haha. Also to make up for…
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Ratatouille [4 of 5] – Sweetbreads Ala Gusteau, Sole Meuniere, Pheasant Consumme

Quick links: Sweetbreads Ala Gusteau | Sole MeunierePheasant Consumme | Verdict

 

This is the second to last week of Ratatouille! Sadly, this week was probably the worst week out of all of them so far. :S  The recipes didn’t quite turn out how I wanted them. All except for the Sole Meuneire. That was really good!
Also, be sure to check out our Patreon page! You can get some awesome perks!

 

Foods Shown

Sweetbreads Ala Gusteau

When the short Skinner tries to get Linguini fired, he has him try and make one of Gusteau’s failed recipes. Sweetbreads Ala Gusteau. Luckily Remi helps turn that dish into a success.

I actually had no idea what sweetbreads were. I thought they were Sweet Breads. But that isn’t true. Sweetbreads are a type of meat, more specifically, the Thymus gland or pancreas. I couldn’t find sweetbreads anywhere. No butcher shop around me carried them. So I went to a local restaurant called Bottlefork and ordered some “popcorn” sweetbreads from them. They were delicious. But I had to go and ruin them. It’s kinda ironic that I tried to make the recipe that saved Sweetbreads ala Gusteau…and I made something even worse haha. Here’s the recipe, though I don’t recommend it.

Sweetbreads Ala Gusteau
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Sweetbreads
  1. 2 to 4 pairs sweetbreads, about 1 1/2 pounds total weight
  2. Salt to taste
  3. 4 peppercorns
  4. ¼ cup coarsely chopped onion
  5. 1 bay leaf
  6. ½ teaspoon thyme
  7. 2 sprigs fresh parsley
  8. 1 egg
  9. 3 tablespoons water
  10. Freshly ground pepper to taste
  11. 1 tablespoon plus 1/3 cup vegetable, corn or peanut oil
  12. ⅓ cup flour
  13. 2 cups fine fresh bread crumbs
  14. 6 tablespoons butter
  15. Remy's Sauce
  16. 1 stick butter (room temp)
  17. 2 tbs white truffle oil
  18. 1/2 cup white wine
  19. 1 tbs minced shallots
  20. 1/2 tsp chopped garlic
  21. 1/2 cup raspberries
  22. 1/2 cup sliced papaya
  23. 2 tbs sugar
  24. salt and pepper to taste
Cuttlefish
  1. 1/4 lbs cuttlefish
  2. 1 cup white wine
  3. 3 tbs butter
  4. Salt and pepper to taste
Seaweed crust
  1. 1 sheet seaweed
  2. olive oil
  3. salt
Sweetbreads
  1. Put sweetbreads in a saucepan and add cold water to cover. Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs. Bring to the boil and let simmer 10 minutes. Drain thoroughly. Run under cold water to chill.
  2. Split the sweetbreads in half lengthwise. Put the halves on a rack and cover with another rack. Place a weight on top and let stand until ready to cook, 15 minutes or longer.
  3. Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
  4. Put the flour and bread crumbs in separate flat dishes.
  5. Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs. The sweetbreads should be thoroughly coated, but shake off excess. Pat the pieces all over to make the crumbs adhere.
  6. Heat the remaining oil in a skillet large enough to hold the pieces in one layer. Cook on one side until golden. Turn and cook until golden on the other side. Cook, turning occasionally, about 10 minutes.
  7. Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown. Add the sweetbreads and heat.
  8. Sauce
  9. In a mixing bowl, mix the butter and truffle oil together.
  10. Place the butter on plastic wrap, form a log and wrap tightly.
  11. Refrigerate until firm.
  12. In a saucepan, combine the white wine, shallots and garlic.
  13. Season with salt and white pepper.
  14. Bring the liquid to a boil and cook for 3 minutes.
  15. Add the sugar, raspberries and papaya.
  16. Cover and let cook until the papaya and raspberries are soft ~10 mins.
  17. Whisk everything to make uniform Cut the butter into 1-inch pieces.
  18. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
Cuttlefish
  1. Dash salt onto the cuttlefish
  2. Mix the butter and wine
  3. Heat on a medium-high heat
  4. Dip the tentacles into the hot wine to make the curl
  5. Drop them in and cook for ~10 mins
Seaweed
  1. Preheat oven to 225ºF
  2. With a brush, brush the shiny side of the seaweed with olive oil
  3. Sprinkle with salt
  4. Cook for 10-15 minutes, or until crisp
To present
  1. Layer the seaweed, then cuttlefish then sweetbreads and top with sauce
DisneyMeals http://disneymeals.me/

Sole Meuniere

When Remy is leading the rats in the kitchen, he talks about the Sole Meuniere.

 

Once again, I have never had Sole. But it is a really good fish. I highly recommend this recipe.

Sole Meuneire
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. Extra-virgin olive oil
  2. 4 sole fillets
  3. Kosher salt
  4. 2 cups all-purpose flour
  5. 6 tablespoons butter
  6. 3 sprigs fresh thyme, leaves stripped
  7. 2 tablespoons fresh lemon juice
  8. 1/4 cup finely chopped fresh flat-leaf parsley
Instructions
  1. Preheat the oven to 200 degrees F.
  2. Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy.
  3. When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce.
  4. Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious.
  5. Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
DisneyMeals http://disneymeals.me/

 

Pheasant Consumme

Remy tells Emile to not let the Pheasant Consumme boil.

Consumme is a type of broth. It is said that it should be so clear that you can read a book through it. I didn’t have such luck. So that makes it 2/3 recipes this week failed. Oh well, you can’t win them all.

Peasant Consumme
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Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Prep Time
1 hr
Cook Time
3 hr
Total Time
4 hr
Stock
  1. 5 lbs. pheasant bones
  2. 1/4 cup onion, diced
  3. 1/4 cup carrot, diced
  4. 2 sprigs fresh thyme
  5. 4 sprigs parsley
  6. 1 gal. water
Raft
  1. 2 1/2 lbs. pheasant breast, boned and skinned
  2. 1/4 cup celery root, diced
  3. 1/4 cup onion, diced
  4. 1/4 cup carrot, diced
  5. 1/4 cup leek, root and outer layer removed, diced
  6. lg. egg whites
  7. salt
  8. white pepper, freshly ground
Quenelles
  1. 1/2 lb. pheasant breast, boned and skinned
  2. 1/4 cup heavy cream
  3. 1 lg. egg white
  4. 2 Tbsps. brandy
  5. 2 Tbsps. dry white wine
  6. salt
  7. white pepper, freshly ground
Stock
  1. Heat oven to 350°F. Place bones in roasting pan; roast until golden brown (about 45 minutes to 1 hour). Transfer bones to stockpot over medium heat; add remaining ingredients; simmer 1 1/2 hours. Strain through fine chinois; chill; cover; reserve overnight in refrigerator.
Raft
  1. Combine pheasant, celery root, onion, carrot, and leek; grind finely through grinder. Transfer to a bowl set over ice; add egg whites; work with hands until frothy; season. Transfer to stockpot; gently add cold pheasant stock. Bring mixture to a boil over medium heat; reduce heat; simmer until raft forms, skimming as needed. Strain through fine chinois lined with cheesecloth into container; chill; cover; reserve in refrigerator.
Quenelles
  1. Chill processor bowl and blade in refrigerator 1 hour. Place pheasant breast in processor; puree. Pulse in heavy cream and egg white. Pulse in brandy and wine; season. Transfer puree to small bowl set over ice; chill. Use small teaspoons to shape quenelles; poach quenelles in simmering water until they float; drain; reserve.
Assemble
  1. Heat consommé in nonreactive pot over medium heat (don't boil).
  2. Warm quenelles in some stock; drain.
  3. To serve, ladle consommé into bowls; add some quenelles to each;
DisneyMeals http://disneymeals.me/

 


Will it Make you Want a Rat cook your Meals?

Ok so I messed up this week. Hopefully next week will be better, cuz I’m making actual ratatouille!

Verdict:

Sweetbreads – 3/10 (without my cooking – 8/10)

Sole Meuneire – 8/10

Pheasant Consumme – 5/10

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Ratatouille [3 of 5] – Seared Scallops with Beurre Blanc, Omelette, Roast Duck with Raspberry Sauce, Remy’s Soup

Quick links: Scallops | Omelette | Roast Duck | Remy’s Soup | Verdict   Get out your berets and baguettes, it’s time for another week of Ratatouille! This week we were joined again by our friends Aly and Drew from Dreams To Become.  We enjoyed some great food! So check out the recipes for week 3 of Ratatouille!  Also, we just got…
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Ratatouille [2 of 5] – Sous Vide Salmon Roulade with Asparagus Salad, Filet Mignon served on Sweet Potatoes and French Lentils with pan-seared onion and mushrooms, Bundt cake with Lemon Glaze and Raspberries

Quick links: Salmon | Filet MignonBundt Cake | Verdict

 

Week 2 of Ratatouille! We’re getting into some good French food this week. I got to cook sous vide for the first time! It was great! Lots of these recipes come from inside Gusteau’s restaurant. There are actually just a handful of actual food dishes shown in the restaurant. There are just a lot of instances of the few dishes. I guess they are the most popular. So hold onto your rat-tails! It’s time for some more Ratatouille!
Also, if you haven’t had a chance to donate to our Patreon page, now is your chance to do it!

 

Foods Shown

 

Sous Vide Salmon Roulade with Asparagus Salad

We see a dish of a round pink thing served with veggies a few times.

At first I had no idea what that could be. A chef friend suggested that it was Salmon Roulade. Sure enough, that seems to be right because they do mention salmon amidst the background kitchen nois. Now the most common way to cook roulade is with a sous vide cooker. Sous vide is a method of cooking sealed food in a water bath to a precise temperature. Usually when you cook food in an oven or pan, you have the oven or pan really hot and you cook the food until the internal temperature reaches a certain temp. With sous vide, you keep the surrounding atmosphere of the food a certain temp and the food is done when that temperature has permeated through all the food.  Sous vide is a lot easier to cook with an actual cooker, but cookers go for at least $100, and that’s for the cheapest of cheap. But there are ways to do it without a sous vide cooker. Thats what I did. It is a LOT harder… and you have to constantly monitor the food and it isn’t as precise. But it can work…and boy does it make it tasty!

Sous Vide Salmon Roulada
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 2 6oz Salmon Fillets
  2. 5 cups very cold water
  3. 2/3 cups sugar
  4. 1 cup salt
  5. 2 tbs cooking oil
  6. 1 tbs butter
  7. 1/2 tsp garlic
  8. Sous Vide Cooker
Sauce
  1. 2/3 cup white wine
  2. 1 tsp minced garlic
  3. 2 tbs butter
  4. 2 tbs olive oil
  5. 1 tbs fresh parsley leaves
  6. 1 1/2 cup spinach
  7. 2 tbs lemon juice
  8. Salt and Pepper to taste
Instructions
  1. To make brine, combine water sugar and salt. Whisk until it becomes clear.
  2. Remove skin from salmon if necessary
  3. Cut each salmon filet in half
  4. Place the salmon in brine, place in fridge and let sit for 20-40 minutes.
  5. Take salmon out of brine and pat dry
  6. Spread a ~18in long sheet of plastic wrap on a flat surface.
  7. Place the salmon on one end and start rolling it in the plastic rap until it forms a cylinder. Make sure to roll tight. Do the same for each salmon piece
  8. Roll the ends of the plastic wrap so the salmon inside becomes air tight. Secure the ends with twine or clothes pins
  9. Set your sous vide cooker for 45ºC. Cook for 45 mins. (Note, if you don't have a sous vide cooker, you can follow instructions from this site: http://food-hacks.wonderhowto.com/how-to/cook-food-perfectly-home-with-super-cheap-diy-sous-vide-machine-0148452/ )
  10. While the salmon is cooking, prepare sauce by adding the white wine and garlic into a sauce pan over a medium-high heat.
  11. Reduce the wine to a little over half
  12. Add the butter in until melted, then add in the olive oil. Whisk until it emulsifies.
  13. Add lemon juice
  14. Add parsley leaves and salt and pepper
  15. Cook for 1 minute and remove from heat
  16. Add spinach. Mix.
  17. Once the salmon is done, cut each cylinder in half.
  18. Set the pan to a medium-high heat
  19. Melt 1tbs butter and 1/2 tsp garlic
  20. Place each halved salmon roll in the pan, cut side down.
  21. Sear until carmelized
  22. Serve on top of the sauce mixture.
DisneyMeals http://disneymeals.me/
Asparagus Salad Compossee
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 asparagus stalks, heads only
  2. 2 cups heirloom baby carrots
  3. 5 shallots
  4. 1/4 cup white wine
  5. 2 tbs butter
  6. Salt and pepper to taste
Instructions
  1. Melt the butter over medium high heat
  2. Add the shallots and cook until browned
  3. Reduce heat to medium
  4. Add the carrots and wine, cook for ~7 minutes
  5. Add the asparagus and salt and pepper
  6. Cover and let simmer for ~10 mins
DisneyMeals http://disneymeals.me/

Filet Mignon served on Sweet Potatoes and French Lentils with pan-seared onion and mushrooms

Another popular dish in the restaurant is this beef served on Sweet Potatoes and French Lentils.

In the background kitchen noise, filet mignon is mentioned.  Filet mignon is a great and expensive cut of meat. But it is super tasty

Filet Mignon and Bordelaise Sauce
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Steak
  1. 2 6oz filet mignot cuts
  2. 2 tbs butter
Sauce
  1. 1 teaspoon butter
  2. 4 large shallots, peeled and sliced
  3. 1 pinch salt
  4. 1 cup red wine
  5. 2 cups veal stock
  6. salt and freshly ground black pepper to taste
Instructions
  1. Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes.
  2. Stir occasionally.
  3. Add red wine and bring to a simmer.
  4. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy.
  5. Watch carefully, mixture burns easily.
  6. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
  7. Pour sauce through a fine mesh strainer set over a container.
  8. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue.
  9. Season sauce to taste with salt and black pepper.
  10. Reserve the shallots
  11. Set sauce aside and cook filet mignon
  12. Melt the butter over medium high heat
  13. Cook each side of the filet mignon for about 6 minutes while spooning the butter over the top
  14. Flip and cook the other side the same way
Shallot side (optional)
  1. Melt 1tbs butter
  2. Place the shallots in the pan and re-brown with some portobello mushrooms
DisneyMeals http://disneymeals.me/
Sweet Potatoes and French Lentils
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1/2 C french lentils
  2. 1 sweet potato (peeled and cubed)
  3. 1 red onion (finely chopped)
  4. 5 cloves garlic
  5. 2oz feta cheese
  6. 6oz chantrelle mushrooms (roughly chopped)
  7. 1 tbs balsamic vinegar
  8. 1 tsp honey
  9. 1 beef bouillon cube
  10. fresh rosemary basil and thyme
  11. 2 Tbs + 2 tsp olive oil
Instructions
  1. Preheat oven to 425ºF.
  2. In a bowl whisk together 1 tbs olive oil with honey and rosemary
  3. add the sweet potatoes and garlic.
  4. Toss and season with salt and pepper
  5. Spread potatoes and garlic on baking sheet and roast for 20 minutes, turning halfway.
  6. Meanwhile, heat 1tsp olive oil over medium heat
  7. Add the onion and season with salt and pepper
  8. cook until the onion starts bleeding
  9. Add the lentils, the bouillon cube, and cover the mixture with water so that it covers everything by 2 inches
  10. Bring to boil, then reduce to simmer
  11. cook for 20 minutes or until the lentils are tender
  12. Strain and set aside.
  13. Heat 1 tsp olive oil in a pan and add the mushrooms
  14. Cook until the mushrooms start to brown (5 mins)
  15. In a bowl, combine the garlic, potatoes, lentil mixture and mushrooms.
  16. Add balsamic vinegar and salt and pepper if needed
  17. Drizzle in 1tbs olive oil
DisneyMeals http://disneymeals.me/

Bundt cake with Lemon Glaze and Raspberries

This comes from a picture in the Anyone Can Cook Cookbook.

It looks like a bundt cake with a glaze and raspberries. Mine didn’t turn out as pretty, but it still was good.
 

French Bundt Cake
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Cake
  1. 2 c flour
  2. 1 tsp baking powder
  3. 4 tbsp. unsalted butter, softened
  4. ¾ c. sugar
  5. 2 eggs
  6. ¼ c. oil
  7. 2 tsp. pure vanilla extract
  8. ¾ c. buttermilk
  9. 1 tsp lemon rind
Glaze
  1. 1 c. powdered sugar, sifted
  2. 2-3 tbsp. milk
  3. 1/2 tsp lemon rind
Instructions
  1. Preheat the oven to 350 F.
  2. Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
  3. In a large bowl, cream the softened butter, lemon and sugar until fluffy, about 2-3 minutes.
  4. Add the eggs, one at a time, mixing for about 1 minute after each addition.
  5. Add the oil and vanilla extract.
  6. Working directly over the bowl, sift the flour into the wet ingredients.
  7. Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
  8. Pour the batter into the prepared pan.
  9. Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean
Glaze
  1. While cake is cooking, In a pan over low heat, add the powdered sugar.
  2. Add milk 1tbs at a time
  3. Add lemon rind
  4. Cook for 5 minutes. Don't bring to a boil.
  5. Chill and drizzle over warm cake.
DisneyMeals http://disneymeals.me/

Will it Help you Detect some Nuttiness?

Man, this might be my favorite week. The salmon was the best salmon I’ve ever had. The filet mignon would have been great, but I overcooked it a bit…we can’t always be perfect.

Verdict:

Salmon – 10/10

Asparagus Salad – 8/10

Filet Mignon – 8.5/10

Sweet Potatoes – 9/10

Onions and Mushrooms – 9.5/10

Bundt Cake – 9/10

 

3

Ratatouille [1 of 5] – Caesar Salad with Salmon, Mille-feulle, Lightningy Mushrooms, Seared Beef with Wild Rice, Gusteau’s Souffle

Quick links: Caesar Salad with Salmon | Mille-feulleLightningy Mushrooms | Seared Beef with Wild Rice | Gusteau’s Souffle | Verdict

 

Get ready for a marathon on great food! We’re tackling Ratatouille! We watched the video and noted all the food shown that we noticed. There were ~25 actual recipes that we haven’t made before. This week we’re doing the food up until Remy gets washed up in the sewers of Paris. With Ratatouille, we’ve been trying not to cut any corners because we want to make the food as realistic as possible. So check out Week 1 below! This week we got some help with our friends at Fiction-food Cafe for one of the recipes. So check out that site for some great treats!
Also, support us on Patreon (http://www.patreon.com/disneymeals)  for some great perks like early access to recipes and recipe cards. Also, it is a great way to help us afford this great project. Thanks!

Foods Shown

  • layered yellow cake with pink and chocolate insides
  • olive
  • little cheesecake with strawberry
  • ratatouille (Ego’s mom’s style)
  • Ratatoulle (remy style)
  • Pheasant comsume (don’t boil)
  • mimolette cheese
  • sole meuniere
  • steak
  • rolls
  • espresso
  • baguettes
  • old wrapper
  • chateau latour
  • Sweetbread a la gusteau
  • fish
  • lemon
  • peas
  • Microwave tooth pick’n chicken
  • spaghetti
  • olives
  • yellow pepper
  • potato
  • lime
  • dried meat
  • omelette with basil, peppers, cheese
  • Roasted duck with red onions and carrots
  • Remy’s soup
  • tiered cake with heart on top
  • lemons
  • Salade Compossee with peppers, shallots, asparigus
  • seared scallops with beurre blanc – with caviar
  • Sliced fillet mignon
  • Sou vide Salmon Roullade
  • Bread
  • Cake with glaze and raspberries
  • cake with raspberry on top
  • cake with pink frosting
  • Gusteau’s Souffle
  • Seared Beef and Wild Rice
  • Lightningy roasted mushroom
  • cheese and strawberry
  • grapes
  • pears
  • red onions
  • garbage broccoli
  • garbage strawberry
  • poisoned apple core
  • Mille-feuille with twist of lemon
  • Leek
  • Garlic
  • Carrot
  • Salmon

Gusteau’s Salmon on Caesar Salad

This first recipe is at the start of the movie where they explain who Gusteau is though a series of images. One image is him on a cover of a magazine holding a plate with a salmon fillet on top of a caesar salad.

(Credit: Disney)

(Credit: Disney)

We made this great french-style salmon on top of an amazing caesar salad

 

Gusteau's Salmon
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Salmon
  1. 4 tablespoons (1/2 stick) butter
  2. 4 tablespoons minced parsley and rosemary
  3. 1 salmon fillet, 1 1/2 to 2 pounds
  4. Salt and freshly ground black pepper to taste
  5. Lemon wedges
Salad Dressing
  1. 1 egg yolk
  2. 1 tablespoon lemon juice
  3. 1 teaspoon Worcestershire sauce
  4. 2 cloves garlic
  5. 1/3 cup canola oil
  6. 1/4 cup extra virgin olive oil
Salad
  1. Dressing
  2. 2 heads Romaine Lettuce
  3. Grape tomatoes
  4. Croutons
Salmon
  1. Preheat the oven to 475 degrees.
  2. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
  3. Add the salmon to the pan, skin side up.
  4. Roast 4 minutes.
  5. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.)
  6. Sprinkle with salt and pepper and turn the fillet over.
  7. Sprinkle with salt and pepper again.
  8. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.
Salad
  1. Mix all the dressing ingredients in a food processor and blend together.
  2. Drizzle over lettuce and croutons
  3. Serve Salmon over salad
DisneyMeals http://disneymeals.me/

Mille-Feuille with a hint of lemon

Remy finds this discarded Mille-Feuille (or Napoleon) in the trash.

(Credit: Disney)

(Credit: Disney)

He samples it and notices it has a hint of lemon. This was a slight challenge to make.. It turned out too tall and I destroyed it when I went to cut it, but MAN was it good.

 

Mille-Feuille with a hint of Lemon
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Prep Time
30 min
Cook Time
45 min
Total Time
3 hr
Prep Time
30 min
Cook Time
45 min
Total Time
3 hr
Pastry Layers
  1. 200g Puff pastry
  2. Powdered sugar (as needed)
Cream
  1. 600ml Milk
  2. 1/2 pinch Salt
  3. 1 teaspoon vanilla extract
  4. 3 Eggs
  5. 60g Cornstarch
  6. 280g Granulated sugar
  7. Rind of 1 Lemon
Top
  1. 300g Fondant
  2. 50g Dark Chocolate
Instructions
  1. Roll out the puff pastry to a rectangle about the size of your pan and prick it with a fork
  2. Bake for 15 minutes at 200°C, then remove from the oven and cover with parchment paper
  3. Place a pan of the same size on the puff pastry covered with parchment paper. The second pan should prevent the puff pastry from rising too much, but it should not be too heavy. You can use the oven grill as well. Bake again for 30 minutes.
  4. Remove from the oven and set the oven temperature to 260°C with the grill mode on. Remove the second pan and the parchment paper and then sprinkle the puff pastry with powdered sugar.
  5. Bake for 5 more minutes (keep an eye on the puff pastry as it might burn very easily). As soon as you take the pan out of the oven, cut the puff pastry rectangle in 3 equal bands (the smaller side of the rectangle should become the long side of the bands).
  6. While the puff pastry is in the oven, you can prepare the pastry cream: start by heating the milk with half of the sugar, vanilla extract and lemon rind in a saucepan
  7. In a bowl, whisk together the eggs, sugar and corn starch
  8. When the milk is boiling, pour it in the egg mixture (in 3 parts) and mix every time to prevent the yolks from curdling
  9. Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously
  10. Allow the pastry cream to boil for 2 minutes then remove from the heat. Pour the cream on a pan covered with plastic wrap, cover with more plastic wrap and chill.
  11. When the cream is chilled and the puff pastry bands have cooled down, whip quickly the pastry cream and fill a piping bag fitted with a big plain tip
  12. Pipe stripes of pastry cream all along the first band of puff pastry (flat side on the bottom)
  13. Place the second band of puff pastry on top and then pipe again stripes of cream on it
  14. Finally add the third and last band of puff pastry (flat side on top) and chill the millefeuille. In the meantime melt the chocolate and have it ready in a parchment paper piping cone.
  15. Now heat the fondant with half a spoon of water on a bain marie. The fondant should be quite runny, but do not overheat it (the ideal temperature is 35-37°C).
  16. Pour the fondant on the top of the millefeuille
  17. Quickly spread it with a long spatula all along the top layer of the puff pastry. Be careful as the fondant dries quickly (it also means that passing the spatula multiple times on the same spot might leave marks)
  18. Cut the tip of the piping cone and quickly draw multiple chocolate lines on the fondant before it dries completely. You can aim for perfection, but even if the lines are not perfectly straight, don't worry too much, (almost) nobody will notice!
  19. With the back of the tip of a knife, make some evenly-spaced perpendicular lines
  20. Halfway between the marks created in the previous step, make some more marks moving the knife in the opposite direction
  21. Chill the millefeuille for at least a couple of hours (or freeze it for 20-30 minutes), then refine its edges by cutting a few millimetres per side with a serrated knife to make them straight.
  22. Finally cut the millefeuille (only if it is cold and firm) in equal portions with a serrated knife
Notes
  1. If you need a recipe for fondant: http://allrecipes.com/recipe/191275/marshmallow-fondant/
DisneyMeals http://disneymeals.me/

Lightning-y Mushrooms

Remy finds a Chanterelle mushroom and some Chèvre. He starts to roast them with some seasonings and then was struck by lightning, creating a blast of flavor.

(Credit: Disney)

(Credit: Disney)

This is where our friend at Fiction-Food Cafe came in. She had a great recipe on her site. It turned out marvelously. I did make one slight tweak to it. I added a little bit of liquid smoke to imitate the smokiness created from roasting it over the chimney. We also couldn’t find any chanterelle mushrooms, sadly. Here’s the recipe on Fiction Food Cafe, or you can just check out the video and recipe below.

Lightningy Mushrooms
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 Tbsp. Olive Oil
  2. 3 Small Portobello Mushrooms (or Chanterelle/Girolle Mushrooms, if you can find them)
  3. Dash of liquid smoke
  4. 1/2 Cup Chèvre (or Tomme de Chèvre)
  5. 2 Sprigs Fresh Rosemary ~ 2" long + 1 tsp. Fresh Rosemary, finely chopped + more for garnish
  6. 1 tsp. Honey
  7. 1/4 tsp. Fine Sea Salt
Instructions
  1. Heat your oven to 425ºF. In a small pot over medium heat, cook the oil & rosemary sprigs until the sprigs are crispy.
  2. Remove the sprigs to a paper towel & discard or eat.
  3. Rinse, pat dry, & remove the stems of the mushrooms.
  4. Place the mushrooms in the pot and add a dash of liquid smoke.
  5. Roll the mushrooms around in the pot of oil using tongs or a spoon until the outsides are completely coated & then place the mushrooms on a baking tray, bottoms up.
  6. In a small bowl, mix the chèvre, honey, salt, chopped rosemary, & optional saffron bits until well combined.
  7. Equally distribute the mixture between the mushrooms, gently pressing it to make it more compact.
  8. Slide the tray into the oven & bake for 10-15 minutes or until the chèvre mixture develops golden spots.
  9. Broil for ~1 minute longer to get golden brown spots.
  10. Remove from oven & let cool for a few minutes, until warm.
  11. Garnish with short sprigs of fresh rosemary.
  12. Revel in the flavor sensation.
Adapted from http://www.fiction-food.com/2015/02/roasted-mushrooms-w-chevre-rosemary.html
DisneyMeals http://disneymeals.me/

Seared Beef and Wild Rice

This was one of the hardest dishes to identify. It is the dish Ego eats on TV before taking away a star from Gusteau’s Restaurant.

(Credit: Disney)

(Credit: Disney)

I decided it was a Seared Beef with Wild Rice and veggies. 

Seared Beef and Wild Rice
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Prep Time
7 min
Cook Time
45 min
Total Time
55 min
Prep Time
7 min
Cook Time
45 min
Total Time
55 min
Steak
  1. 1lbs sirloin steak
  2. Sun-roasted tomatoes
  3. 3 tbs olive oil
  4. 2 tbs balsamic vinegar
  5. 1 minced garlic clove
  6. 2 tsp of fresh basil
  7. 1 tsp fresh rosemary
Rice and Veggies
  1. 1 cup Wild Rice
  2. 1 tbs butter
  3. 1 cup beef broth
  4. 1 cup water
  5. 2 tbs butter
  6. 1 zucchini (sliced)
  7. 1 yellow squash (sliced)
  8. 1 onion
  9. 1 clove garlic
  10. 1 red pepper (sliced in strips)
  11. salt and pepper to taste
Rice and Veggies
  1. Bring the butter water and beef broth to a boil
  2. Add the wild rice
  3. Turn to low, cover and cook until rice is tender.
  4. Melt the butter in a pan over medium heat
  5. Add the onions and garlic until the onions are translucent.
  6. Add the rest of the veggies
  7. Salt to taste
  8. Cover and simmer for 20 mins
Steak
  1. Combine the olive oil, vinegar, a bit of juice from sun-roasted tomatoes and garlic. Set aside.
  2. Season both sides of steak with salt and pepper
  3. Over a lightly greased skillet, sear all sides of the steak
  4. Let cook until desired doneness (~10mins)
  5. Sprinkle the steak with rosemary and basil
  6. Remove from pan and cover with foil
  7. Add the the sauce to the pan with a couple sun-roasted tomatoes
  8. Whisk for 2 minutes and add a bit of salt and pepper
  9. Pour the sauce over steak
DisneyMeals http://disneymeals.me/

Gusteau’s Souffle

Remy steals Anyone Can Cook and uses it as a boat. He finally pulls ashore and talks to Gusteau through his illustration on a page showing Gusteau’s Souffle

(Credit: Disney)

(Credit: Disney)

This recipe is special because it comes straight from the movie. I copied the recipe as it shows in the screenshot. There were some words in the steps I had to guess at because I couldn’t make out what it said. Turns out the recipe worked! It wasn’t just some random fake recipe. I did have to cook it for almost twice as long as it says though.  So without further ado, here is the OFFICIAL Gusteau’s Souffle (the words in the brackets are the instructions I couldn’t make out and guessed).

Gusteau's Souffle
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Base
  1. ½ cup Milk
  2. 1 ½ cups Creme fraiche
  3. 4 oz egg yolks
  4. ½ lbs sugar
  5. 3oz flour
  6. 1 Teaspoon Cornstarch
For the Souffle
  1. 1 ½ teaspoons souffle base
  2. 2 Egg whites, whipped to stiff peaks
Base
  1. [Mix the egg yolks and sugar]
  2. Combine milk and creme fraiche [and flour] and bring to a boil. [Combine] egg mixture with creme fraiche. [add cornstarch and bring] back to [a boil]
  3. Bring to a boil while stirring constantly. Once the mixture has [thickened] transfer to a [rack[ to cool.
For the Souffle
  1. Temper ½ of egg whites into base
  2. Fold the remaining whites
  3. Fill prepared molds ¾ way [full]. Bake at 400F for 20 minutes. Serve immediately.
DisneyMeals http://disneymeals.me/

Will it show you that Anyone Can Cook?

All of the food was super tasty. I was surprised at how good the lightningy mushrooms were. They really packed a punch. The souffle came out great too!

Verdict:

Salmon – 8/10

Mille-Feuille – 10/10

Lightningy Mushrooms – 8.5/10

Seared Beef and Wild Rice – 8/10

Gusteau’s Souffle – 9/10