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 our first Patreon! So welcome DeAnna to the Disney Meals family. If you want to show your support and get some awesome perks, go to https://www.patreon.com/disneymeals and donate. Even $1/mo. will go a long way!
- layered yellow cake with pink and chocolate insides
- little cheesecake with strawberry
- Ratatouille (Ego’s mom’s style)
- Ratatoulle (Remy style)
- Pheasant comsume (don’t boil)
- mimolette cheese
- sole meuniere
- old wrapper
- chateau latour
- Sweetbread a la gusteau
- Microwave tooth pick’n chicken
- yellow pepper
- dried meat
- omelette with basil, peppers, cheese
- Roasted duck with red onions and carrots
- Remy’s soup
- tiered cake with heart on top
- Salade Compossee with peppers, shallots, asparigus
- seared scallops with beurre blanc – with caviar
- Sliced fillet mignon
- Sou vide Salmon Roullade
- Cake with glaze and raspberries
- Pudding with raspberry on top
- cake with pink frosting
- Gusteau’s Souffle
- Seared Beef and Wild Rice
- Lightningy roasted mushroom
- cheese and strawberry
- red onions
- garbage broccoli
- garbage strawberry
- poisoned apple core
- Mille-feuille with twist of lemon
Gusteau’s Famous Poached Scallops with Beurre Blanc
This is another one of Gusteau’s signature dishes. It is shown a few times in the movie
I used bay scallops instead of sea scallops because I could get bay scallops cheaper.
- 3/4 cup water
- 6 tablespoons white wine vinegar
- 1/4 cup finely chopped shallots
- 2 tablespoons whipping cream
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces
- Pinch of ground white pepper
- 1 1/4 pounds sea scallops
- 1 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon white wine
- 2 teaspoons lemon juice
- 4 teaspoons chopped fresh chives
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
- Add cream; reduce heat to low.
- Add butter, 1 piece at a time, whisking until just melted before adding more.
- Strain sauce, pressing on solids to extract as much liquid as possible.
- Return sauce to pan.
- Season with salt and white pepper.
- Place pan in skillet of warm water.
- Melt the 2 tbs butter with the olive oil on a medium heat while mixing
- Once the butter is melted, add the white wine and lemon juice
- Poach the scallops in the mixture for about 5 minutes, depending on the size of the scallops
- Serve on leek
Remy’s Omelette for Linguini
I want Remy in my house to cook me omelettes in the morning.
We made a classic French omelette with some of the limited ingredients shown in the movie.
- 3 eggs
- 3 tbs butter
- 1 tsp fresh Parmesan
- 1 tsp fresh basil
- 1 tsp fresh rosemary
- 1/4 cup finely cut red peppers
- 1 tbs feta cheese
- Salt and pepper to taste
- Warm a 10in non-stick pan over a medium heat.
- Crack eggs in a bowl and mix until uniform
- Add the salt, pepper, and Parmesan and 1 tbs butter (in chunks)
- Melt 2 tbs butter in pan
- Pour the egg mixture in the pan
- Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the center.
- Leave for a few seconds, then stir again to lightly in a figure-8 combine uncooked egg with cooked.
- Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.
- Add feta cheese and spices in the middle
- With the pan flat on the heat, shake it back and forth a few times to settle the mixture.
- It should slide easily in the pan and look soft and moist on top.
- Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge.
- Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.
Killer Roast Duck
When Remy is scampering on the ground in the kitchen at Gusteau’s, he gets caught in the oven with an uncooked bird.
The ambient noise in the kitchen mentions that they cook duck. So I assume that the bird is a duck. So we made a great duck recipe with raspberry sauce
- 1 whole duck (5-6 lbs)
- Salt and Pepper
- 4 Carrots
- 1 Large red onion
- 4 tbs butter
- 1/2 cup finely chopped shallots
- 2 garlic cloves, chopped
- 2 tablespoons sugar
- 1/3 cup raspberry vinegar
- 1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)
- 2 cups raspberries(12 ounces), divided
- 1 1/2 tablespoons unsalted butter, cut into bits
- Preheat oven to 425ºF
- Pat duck dry
- With a sharp knife, score the duck in a cross-stitch pattern
- Rub the duck with salt and pepper
- Dot the duck with knobs of butter
- Place the sliced carrots and onion in the baking pan
- Roast for 50 minutes breast side up.
- Flip the duck, Spoon juices on top of duck and cook for 50 more minutes. Reserve 1-2 tbs of the juices for the raspberry sauce.
- Repeat one more time and cook for 30-50 minutes or until the temperature reaches 165ºF
- Remove the duck from the oven and let cool a bit before carving
- Serve with raspberry sauce
- Cook the shallots and garlic in the reserved duck fat over medium-high heat until golden brown
- Add sugar and cook, stirring, until dissolved.
- Stir in vinegar, scraping up brown bits.
- Add demi-glace and bring to a simmer.
- Stir in half of raspberries.
- Force sauce through a fine-mesh sieve into a small saucepan, discarding solids.
- Skim off excess fat.
- Over low heat, swirl in butter.
- Remove from heat and add remaining raspberries.
Remy’s Fix-it Soup
This was a pivotal part of the movie. Remy fixes Linguini’s messed up soup and boosts Linguini into cook-status.
We used the recipe from theDisneyDiner.com. They have some great recipes there! Check it out.
- 6 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 2 leeks, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, pureed in blender
- 1 tablespoon sugar
- cracked black pepper
- 1 cup white wine (or substitute 1 cup water)
- 5 cups chicken broth
- 1/3 cup parmesan cheese, cubed
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 4 bay leaves
- 1/4 teaspoon cayenne pepper
- sea salt, to taste
- 2 cups heavy cream
- 1/2 cup fresh parsley, chopped
- green onion, for garnish (optional)
- Melt the butter in a large pot. Add the onion and cook until tender and almost translucent (about 3 minutes). Add in the leeks and garlic and cook until the onions are completely translucent (about 2 more minutes). Pour in the pureed tomatoes. Stir. Add the sugar and black pepper. Stir well. Now add in the white wine. Bring to a boil and then reduce heat. Let simmer for 10 minutes until the wine has reduced. The liquid will become thick and the steam won't have the smell of alcohol any longer.
- Pour in the chicken broth. Now add the: cubes of parmesan, thyme, basil, bay leaves, cayenne pepper and sea salt. Reduce heat to low, cover and let simmer 20 minutes.
- Remove lid. Add in the heavy cream and parsley. Recover and let simmer an additional 10 minutes on low. Serve* with crusty French bread or a baguette.
Heh, Ghosteau….a pun off Ghost and Gusteau. I’m funny.
Scallops – 8/10
Omelette – 9/10
Duck – 8.5/10
Soup – 9/10