We’re skipping a week this week so that we can prep for Princess and the Frog. There’s a LOT of good food in there, so get excited. Yesterday was National Rum Day, so to celebrate, enjoy this delicious recipe inspired by Peter Pan.
Ingredients:
1.5 lbs
Filleted Codfish
1/2 cup
Rum
1/2teaspoon
Anchovy Paste
1/2 tsp
Red wine vinagre
1/3 cup
Coconut water
1/3 cups
Peanut or Canola oil
6
Red Potatoes
2
Minced Shallots
1
Chopped Vine-ripe Tomato
1/3 cup
Water
1/4 cup
creme fraiche
1/4 cup
whole milk
3 tbs
coconut oil
1/4 c
crushed or pureed pineapple
Sea salt, pepper, cumin, basil to taste
Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
Reduce heat to low and simmer about 5 minutes.
Remove pan from heat and cover.
Let stand at room temperature.
Preheat oven to 400 fahrenheit.
Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
Bake about 1 hour.
Remove foil; cool to just warm, about 20 minutes.
Cut lengthwise in half.
Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
Add the canola/peanut oil and milk to russet potato in bowl; mash well.
Stir in creme fraiche.
Season to taste with salt and pepper.
Loosely cover shells and filling separately and let stand at room temperature.
Rewarm russet potato shells, then filling.
Stir anchovy paste into filling; season with sea salt and pepper.
Mound filling in shells.
Sprinkle basil.
Place tomatoes on top.
Place 21⁄2 fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
Cover; steam over medium-high heat.
Meanwhile, rewarm rum-shallot reduction over medium-low heat.
Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
Season with salt and pepper.
Spoon sauce onto 4 plates.
Place russet potato on the remaining side.
Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.
Quick links: Butter Brickle Ice Cream | Chocolate Ice Cream | Cherries Jubilee | Verdict Up has the BEST intro of any movie I have ever seen. Hands down. If it were a short film and it were just that, it would be beautiful and amazingly sad. I always debate if this is actually my favorite Pixar movie. Something special… Continue reading »
Quick links: Waffle World Burger | Verdict Bolt is kind of a forgotten movie…and it’s even fairly recent. I really liked the movie. Sure, the plot is pretty vanilla, but when Bolt curls up next to Penny in the fire…oh man…water works. There wasn’t too much food shown in the movie, especially too much that we… Continue reading »
Quick links: Teppanyaki Chicken | Burger-In-A-Cup | Pie-In-A-Cup | Septuacentennial Cupcake in a Cup | Verdict I love Wall-E. It is such an amazing movie. It’s definitely one of the Pixar movies like Ratatouille that resonates more with adults than children. There is a lot of fattening food in the movie. So get ready to use your own hoverchair after these… Continue reading »
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… Continue reading »
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
layered yellow cake with pink and chocolate insides
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.
2 to 4 pairs sweetbreads, about 1 1/2 pounds total weight
Salt to taste
4 peppercorns
¼ cup coarsely chopped onion
1 bay leaf
½ teaspoon thyme
2 sprigs fresh parsley
1 egg
3 tablespoons water
Freshly ground pepper to taste
1 tablespoon plus 1/3 cup vegetable, corn or peanut oil
⅓ cup flour
2 cups fine fresh bread crumbs
6 tablespoons butter
Remy's Sauce
1 stick butter (room temp)
2 tbs white truffle oil
1/2 cup white wine
1 tbs minced shallots
1/2 tsp chopped garlic
1/2 cup raspberries
1/2 cup sliced papaya
2 tbs sugar
salt and pepper to taste
Cuttlefish
1/4 lbs cuttlefish
1 cup white wine
3 tbs butter
Salt and pepper to taste
Seaweed crust
1 sheet seaweed
olive oil
salt
Sweetbreads
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.
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.
Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil. Beat to blend.
Put the flour and bread crumbs in separate flat dishes.
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.
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.
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.
Sauce
In a mixing bowl, mix the butter and truffle oil together.
Place the butter on plastic wrap, form a log and wrap tightly.
Refrigerate until firm.
In a saucepan, combine the white wine, shallots and garlic.
Season with salt and white pepper.
Bring the liquid to a boil and cook for 3 minutes.
Add the sugar, raspberries and papaya.
Cover and let cook until the papaya and raspberries are soft ~10 mins.
Whisk everything to make uniform Cut the butter into 1-inch pieces.
Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
Cuttlefish
Dash salt onto the cuttlefish
Mix the butter and wine
Heat on a medium-high heat
Dip the tentacles into the hot wine to make the curl
Drop them in and cook for ~10 mins
Seaweed
Preheat oven to 225ºF
With a brush, brush the shiny side of the seaweed with olive oil
Sprinkle with salt
Cook for 10-15 minutes, or until crisp
To present
Layer the seaweed, then cuttlefish then sweetbreads and top with sauce
DisneyMeals https://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.
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.
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.
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.
Remove the fish fillets from the oven and plate them, spooning the sauce over the fish.
DisneyMeals https://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.
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
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
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
Heat consommé in nonreactive pot over medium heat (don't boil).
Warm quenelles in some stock; drain.
To serve, ladle consommé into bowls; add some quenelles to each;
DisneyMeals https://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!
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… Continue reading »
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!
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!
To make brine, combine water sugar and salt. Whisk until it becomes clear.
Remove skin from salmon if necessary
Cut each salmon filet in half
Place the salmon in brine, place in fridge and let sit for 20-40 minutes.
Take salmon out of brine and pat dry
Spread a ~18in long sheet of plastic wrap on a flat surface.
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
Roll the ends of the plastic wrap so the salmon inside becomes air tight. Secure the ends with twine or clothes pins
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/ )
While the salmon is cooking, prepare sauce by adding the white wine and garlic into a sauce pan over a medium-high heat.
Reduce the wine to a little over half
Add the butter in until melted, then add in the olive oil. Whisk until it emulsifies.
Add lemon juice
Add parsley leaves and salt and pepper
Cook for 1 minute and remove from heat
Add spinach. Mix.
Once the salmon is done, cut each cylinder in half.
Set the pan to a medium-high heat
Melt 1tbs butter and 1/2 tsp garlic
Place each halved salmon roll in the pan, cut side down.
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.
Stir occasionally.
Add red wine and bring to a simmer.
Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy.
Watch carefully, mixture burns easily.
Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
Pour sauce through a fine mesh strainer set over a container.
Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue.
Season sauce to taste with salt and black pepper.
Reserve the shallots
Set sauce aside and cook filet mignon
Melt the butter over medium high heat
Cook each side of the filet mignon for about 6 minutes while spooning the butter over the top
Flip and cook the other side the same way
Shallot side (optional)
Melt 1tbs butter
Place the shallots in the pan and re-brown with some portobello mushrooms
Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
In a large bowl, cream the softened butter, lemon and sugar until fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing for about 1 minute after each addition.
Add the oil and vanilla extract.
Working directly over the bowl, sift the flour into the wet ingredients.
Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
Pour the batter into the prepared pan.
Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean
Glaze
While cake is cooking, In a pan over low heat, add the powdered sugar.
Add milk 1tbs at a time
Add lemon rind
Cook for 5 minutes. Don't bring to a boil.
Chill and drizzle over warm cake.
DisneyMeals https://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.
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
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)
We made this great french-style salmon on top of an amazing caesar salad
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.
Salad
Mix all the dressing ingredients in a food processor and blend together.
Drizzle over lettuce and croutons
Serve Salmon over salad
DisneyMeals https://disneymeals.me/
Mille-Feuille with a hint of lemon
Remy finds this discarded Mille-Feuille (or Napoleon) in the trash.
(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.
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
Notes
If you need a recipe for fondant: http://allrecipes.com/recipe/191275/marshmallow-fondant/
DisneyMeals https://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)
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.
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
Instructions
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.
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
Steak
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
DisneyMeals https://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)
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).
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.
For the Souffle
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.
DisneyMeals https://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!
We have loved doing this blog and have been so grateful for all your support. In order to make this blog even better, we decided to start a Patreon page. You can watch this video for more details or just skip it and keep reading.
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Also, get ready for the next 5 weeks where we’ll be diving through all the food from Ratatouille!
