WK 4 - DP - Nut Crusted Salmon Take 2

No photos on this post. I made the Nut Crusted Salmon again this time using a little more oil and pressing the nut mixture on a little more in steps and the crust turned out much better. I will be attempting this recipe again (with pics next time) soon but with little cayenne and cumin so it is not competing with the Salmon as much and the flavors better compliment each other.

WK 4 - DP - Thuthuntshwane Soup

As my girlfriend and I have been under the weather I again post pone my salmon dish, this time for a delicious soup. This recipe is a vegan mushroom soup from Boma. 

I admit that I am not the hugest fan of mushrooms but this soup was delicious and hit the spot perfectly. 

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Thuthuntshwane Soup

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2 tablespoons Cornstarch

1 ounce Olive Oil

4 ounces Diced Onions

1 pound Button Mushrooms

1 tablespoon Dried Porcini Mushroom Powder

1/2 gallon Water

3/4 ounce Vegetable Base

To Taste Salt

1/2 ounce Fresh Garlic

3/4 ounce Fresh Basil

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Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.

Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.

Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously

Adjust seasoning if needed.

Yields 1/2 gallon

Original Source - AllEars

WK 4 - DP - Nut Crusted Salmon

I have to say that the Salmon came out perfectly cooked. My only mistake was either my Cayenne Pepper or Cumin, or combination of was a little to strong.

Yield: 10 servings (1 5/8 cups)

Ingredients:

½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:

Mix all ingredients in a large bowl.

Coat the salmon (or fish of your choice) with olive oil. Then coat with the nut crust. Bake in 350º F oven for 20 minutes.

http://allears.net/din/recipes/rec_nut.htm

Previously frozen Wild Sockeye Salmon on sale for $6.99 Lb at Whole Foods.

I used my new Food Processor at my first attempt at grinding the nuts.

Nut crusted salmon fresh out of the oven.

Salmon on a bed of some left over Indian Basmati Rice from the Geerly's Rice recipe last week.

The cashews that I used are Whole Food 365 Brand and are USDA Organic.

Continued with M&B Curry and since I could not find Cumin by them I got Whole Pantry instead.

WK 3 - DP - Animal Kingdom Saturday Preview

Tomorrow I will be cooking two new dishes from the Animal Kingdom. For the main course we have Nut Crusted Salmon from Boma.

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Yield: 10 servings (1 5/8 cups)

Ingredients:

½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:

Mix all ingredients in a large bowl.

Coat the salmon (or fish of your choice) with olive oil. Then coat with the nut crust. Bake in 350º F oven for 20 minutes.

http://allears.net/din/recipes/rec_nut.htm

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As a side I will be preparing Quinoa Salad also from Boma.

Yield: 8 servings

Ingredients

1/8 cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method

1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.

2. Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator.

3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Whip together and add the oil in slowly. Adjust seasoning with salt and pepper.

4. Cut the pear into julienne strips. Wash spinach. Mix all the ingredients together - spinach, quinoa, pear, and dressing. Serve.

http://allears.net/din/recipes/rec_qs.htm

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I hope you look forward to viewing the results as much as I am to creating and tasting them.

100 + Views !!

The blog has only been around for about a week and we have already exceeded 100 views! Including our third country viewing, Russia. I will be posting soon with some new content including returning to the Disney Pantry.

WK 2 - WS - Columns

I am continuing to break down the different columns that will be showcased on both the Spirit of Adventure Blog and Webseries.

The Disney Pantry (DP) - Cooking Disney Recipes At Home

Deconstructing Disney (DD) - Reviewing Disney Restaurants

Good Neighbor Restaurants (GNR) - Restaurants That Are Related To Disney or Downtown Disney Counterparts. For example: The Rainforest Café located in Downtown Disney is owned by the parent company Landry's. In my area they also own Bubba Gumps and Chart House. A more blatant example is outside of the Tiki Room is the Dole Stand which sells Dole Whips. At the Santa Cruz Beach Boardwalk there is a Dole Stand that also sells Dole Whips. Comparing and contrasting.

Although this blog and vlog will both consist primarily of food information, there may eventually be other portions added including focuses on the Vinylmation craze. But at this time I think the first three are enough to worry about doing correctly at the beginning.

Wk 2 - DP - Explanation

The Disney Pantry blog entries will contain not just the ingredients but the brands I purchase to make the recipes. Most of the time I try getting USDA Organic Ingredients, if not then All Natural, if not then whatever is available to continue the recipe. In all cases if I have the option of getting the same quality product from a local grower or company I will to help support local business. I hope you look forward to my Disney Pantry entries.