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 - WS - Signature Sandwiches

To see the updated version of this list click here

I am polling for the first major reviews I will be doing on the top 10 sandwiches on the Disney property.
So far I am polling the following websites:

MiceChat
DISboards
MousePlanet
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Below is the current tally of possible reviews I will conduct during my Feb 28 - Mar 2 trip.

14 Different Sandwiches with 28 Votes

Traditional Monte Cristo - Blue Bayou/Café Orleans @ Disneyland - 6
Contributors: Brisal73(MP), helenb(DIS), DizFan13(DIS), pixiewings71(DIS), QuiConJ(MC), nicolispicoli(DIS)
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Fried Green Tomato Sandwich - Hungry Bear Restaurant @ Disneyland - 4
Contributors: SarafinaPink(DIS), ArchOwl(DIS), ErikInTheCity(MC), dland_lover(MC)
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Wild Bleu Yonder Burger - Taste Pilots Grill @ Disneyland's California Adventure - 4

Contributors: SarafinaPink(DIS), MidwayManiac(MP), skiingfast(DIS), pixiewings71(DIS)

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Cochon de Lait Po-Boy - Jazz Kitchen @ Downtown Disney - 2

Contributors: ArchOwl(DIS), chris001(MC)
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Chicken Waldorf on Brioche - Jolly Holiday @ Disneyland - 2

Contributors: DisneyGoof(MC), dland_lover(MC)

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Angus 1/3 lb. Pastrami Cheeseburger - Village Haus @ Disneyland - 2
Contributors: DisneyDreams2012(MC), blackjackdelta(DIS)
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Three Cheese Monte Cristo Sandwich - Café Orleans @ Disneyland - 2

Contributors: swampymarsh(MC), SigalTchelet(MP)

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Zone Cheesesteak - ESPN Zone @ Downtown Disney - 1
Contributors: calsig31(MC)
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Bamba's Barbecue Wrap - Rainforest Café @ Downtown Disney - 1

Contributors: calsig31(MC)

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Hot Angus Roast Beef on Toasted Onion Roll - Jolly Holiday @ Disneyland - 1

Contributors: DisneyGoof(MC)

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Guacamole Burger - Rainforest Café @ Downtown Disney - 1
Contributors: MidwayManiac(MP)
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Char-broiled Chicken Sandwich - White Water Snacks @ Grand Californian - 1
Contributors: skiingfast(DIS)
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River Belle's Roast New York - River Belle Terrace @ Disneyland - 1
Contributors: bekkiz(DIS)
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Angus Beef Bacon Avocado Cheeseburger - La Brea Bakery @ Downtown Disney - 1
Contributors: bayouguy(MC)
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WK 4 - DP - Fritos and Fries

I am a little under the weather so am unable to cook another attempt at Quinoa and Nut Crusted Salmon so as I was reminiscing about those feel good foods, and I remembered the old Conestoga McDonalds wagon in Frontierland at Disneyland. As well as my one and only time eating at Burger Invasion for my high school grad night back in 2003 at Disney's California Adventure.

Then after I get the food which tastes better as a memory then in real life, I remember why I am trying to cook at home more.

That being said one of the next segments I want to really do recipes on is Casa de Fritos / Rancho del Zocalo and their incarnations in between.

WK 4 - DP - Quinoa Salad

I have to say I have been really enjoying posting the Disney creations here on the blog but realize the photos are a bit lack luster. As the blog continues on I hope to post more and better quality photos with each recipe. I hope you enjoy my take on the Quinoa Salad from Boma at the Animal Kingdom Lodge as much as I have. 

 

 

 

 

In the end the Quinoa Salad dressing was an all star but the rest of the dish was rather lackluster. I do not think it was the ingredients but my lack of knowledge properly blooming quinoa, or it may have been my selection of Royal Red Quinoa versus a more traditional variety. Either way I will be trying to repeat this recipe this week. Also note that 1/16 cup is the same as 1 tablespoon and 1/8 is 2 tablespoons.

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Quinoa Salad

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Quinoa & Related Prep

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 of Dijon Mustard

1/16 cup Rice Vinegar

1/16 cup Honey

1/16 cup Safflower Oil

Salad
1/4 Pear, julienned

1/18 pound Spinach, washed and cleaned

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

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.

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.

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

Serves 8

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 - Food Processor

Looking forward to cooking the salmon and quinoa dish later tonight. Just wanted to update that I purchased a 4 Cup Cuisinart Elite Collection Food Processor to assist in the nut grinding and chopping I will have to do tonight for the salmon rub.

http://www.amazon.com/Cuisinart-CH-4DC-Collection-Chopper-Grinder/dp/B002IA0PH8/ref=sr_1_3?ie=UTF8&qid=1327170957&sr=8-3

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.