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!
- 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
- cake 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 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.
We made this great french-style salmon on top of an amazing caesar salad
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons minced parsley and rosemary
- 1 salmon fillet, 1 1/2 to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
- 1 egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic
- 1/3 cup canola oil
- 1/4 cup extra virgin olive oil
- 2 heads Romaine Lettuce
- Grape tomatoes
- Preheat the oven to 475 degrees.
- 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.
- Add the salmon to the pan, skin side up.
- Roast 4 minutes.
- Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.)
- Sprinkle with salt and pepper and turn the fillet over.
- Sprinkle with salt and pepper again.
- Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.
- Mix all the dressing ingredients in a food processor and blend together.
- Drizzle over lettuce and croutons
- Serve Salmon over salad
Mille-Feuille with a hint of lemon
Remy finds this discarded Mille-Feuille (or Napoleon) in the trash.
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.
- 200g Puff pastry
- Powdered sugar (as needed)
- 600ml Milk
- 1/2 pinch Salt
- 1 teaspoon vanilla extract
- 3 Eggs
- 60g Cornstarch
- 280g Granulated sugar
- Rind of 1 Lemon
- 300g Fondant
- 50g Dark Chocolate
- Roll out the puff pastry to a rectangle about the size of your pan and prick it with a fork
- Bake for 15 minutes at 200°C, then remove from the oven and cover with parchment paper
- 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.
- 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.
- 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).
- 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
- In a bowl, whisk together the eggs, sugar and corn starch
- When the milk is boiling, pour it in the egg mixture (in 3 parts) and mix every time to prevent the yolks from curdling
- Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously
- 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.
- 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
- Pipe stripes of pastry cream all along the first band of puff pastry (flat side on the bottom)
- Place the second band of puff pastry on top and then pipe again stripes of cream on it
- 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.
- 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).
- Pour the fondant on the top of the millefeuille
- 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)
- 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!
- With the back of the tip of a knife, make some evenly-spaced perpendicular lines
- Halfway between the marks created in the previous step, make some more marks moving the knife in the opposite direction
- 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.
- Finally cut the millefeuille (only if it is cold and firm) in equal portions with a serrated knife
- If you need a recipe for fondant: http://allrecipes.com/recipe/191275/marshmallow-fondant/
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.
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.
- 2 Tbsp. Olive Oil
- 3 Small Portobello Mushrooms (or Chanterelle/Girolle Mushrooms, if you can find them)
- Dash of liquid smoke
- 1/2 Cup Chèvre (or Tomme de Chèvre)
- 2 Sprigs Fresh Rosemary ~ 2" long + 1 tsp. Fresh Rosemary, finely chopped + more for garnish
- 1 tsp. Honey
- 1/4 tsp. Fine Sea Salt
- Heat your oven to 425ºF. In a small pot over medium heat, cook the oil & rosemary sprigs until the sprigs are crispy.
- Remove the sprigs to a paper towel & discard or eat.
- Rinse, pat dry, & remove the stems of the mushrooms.
- Place the mushrooms in the pot and add a dash of liquid smoke.
- 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.
- In a small bowl, mix the chèvre, honey, salt, chopped rosemary, & optional saffron bits until well combined.
- Equally distribute the mixture between the mushrooms, gently pressing it to make it more compact.
- Slide the tray into the oven & bake for 10-15 minutes or until the chèvre mixture develops golden spots.
- Broil for ~1 minute longer to get golden brown spots.
- Remove from oven & let cool for a few minutes, until warm.
- Garnish with short sprigs of fresh rosemary.
- Revel in the flavor sensation.
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.
I decided it was a Seared Beef with Wild Rice and veggies.
- 1lbs sirloin steak
- Sun-roasted tomatoes
- 3 tbs olive oil
- 2 tbs balsamic vinegar
- 1 minced garlic clove
- 2 tsp of fresh basil
- 1 tsp fresh rosemary
- 1 cup Wild Rice
- 1 tbs butter
- 1 cup beef broth
- 1 cup water
- 2 tbs butter
- 1 zucchini (sliced)
- 1 yellow squash (sliced)
- 1 onion
- 1 clove garlic
- 1 red pepper (sliced in strips)
- salt and pepper to taste
- Bring the butter water and beef broth to a boil
- Add the wild rice
- Turn to low, cover and cook until rice is tender.
- Melt the butter in a pan over medium heat
- Add the onions and garlic until the onions are translucent.
- Add the rest of the veggies
- Salt to taste
- Cover and simmer for 20 mins
- Combine the olive oil, vinegar, a bit of juice from sun-roasted tomatoes and garlic. Set aside.
- Season both sides of steak with salt and pepper
- Over a lightly greased skillet, sear all sides of the steak
- Let cook until desired doneness (~10mins)
- Sprinkle the steak with rosemary and basil
- Remove from pan and cover with foil
- Add the the sauce to the pan with a couple sun-roasted tomatoes
- Whisk for 2 minutes and add a bit of salt and pepper
- Pour the sauce over steak
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
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).
- ½ cup Milk
- 1 ½ cups Creme fraiche
- 4 oz egg yolks
- ½ lbs sugar
- 3oz flour
- 1 Teaspoon Cornstarch
- 1 ½ teaspoons souffle base
- 2 Egg whites, whipped to stiff peaks
- [Mix the egg yolks and sugar]
- 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]
- Bring to a boil while stirring constantly. Once the mixture has [thickened] transfer to a [rack[ to cool.
- Temper ½ of egg whites into base
- Fold the remaining whites
- Fill prepared molds ¾ way [full]. Bake at 400F for 20 minutes. Serve immediately.
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!
Salmon – 8/10
Mille-Feuille – 10/10
Lightningy Mushrooms – 8.5/10
Seared Beef and Wild Rice – 8/10
Gusteau’s Souffle – 9/10