Restaurant reviews and recipes...formerly Disney QOTD

[Meriweather]

I love the lounge!!
I have been to tea 3 times now and will go back again.
So relaxing and great to be pampered.

 

[Meriweather]

ROTD.....5-1

Tangerine Cafe

 

[Luv2Roam]

Love the afternoon tea. Last time I was there was end of February. We do not go as often since we did not renew the DDE (now TiW) a few years back. But I probably still go 2 - 3 times a year.

I heard of an English tea room in downtown Celebration I want to check out though.

Tangerine -- Yes. But have not for awhile. I love hummus. DH eats there more than I. But even that is not a lot.

 

[bobbiwoz]

I tried Tangerine once, but didn't enjoy it.

The afternoon tea at GF is something I want to try. I and a DGF had a reservation once, but we got there too late for them to accomodate us.

Bobbi

 

[Meriweather]

You have to get to the tea, Bobbi.

BFF and I went to a tea room when we were in Victoria in Jan....if was very nice too. The tea, goodies and service were excellent. The atmosphere not as good as Garden View.

We like Tangerine Cafe. Usually stop there for a snack while walking around the world.

 

[Meriweather]

ROTD.....5-2

Concourse Steakhouse

 

[Meriweather]

* Exported from MasterCook *

Onion Soup

Recipe By :Concourse Steakhouse, Disney's
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces beef consummee
5 sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces chicken broth
10 ounces apple cider may be replaced by chicken
stock
1/2 loaf country bread
kosher salt -- to taste
white pepper -- to taste
1/2 cup grated gruyere cheese
6 sliced provolone
6 ounces scallions
5 spanish onions

Trim ends off each onion then slice from end to end remove peel and finely slice into half moon shapes.
Set electric skillet to 300 degrees and add butter (for gas stove use adequate pot).
Once butter is melted add a layer of onions and sprinkle with salt repeat layering of onions and salt until all onions are in skillet. DO NOT STIR. Leave the onions in the pot for 15-20 minutes. This will allow the onions to be sweated down. After that stir occasionally until the onions are golden brown and reduce to approximately 2 cups. This should take about 45 min to an hour.
Add enough wine to cover the onions and turn heat to high reducing the wine to a syrup consistency.
Add consommé, chicken stock and the optional apple cider. Reduce heat and simmer for about 15-20 min and then add the scallions chopped.
Cut the bread into fine slices and toast them.
Place the soup in 6 single bowls, oven proof and top with crouton the provolone cheese and then parmesan grated. Place in preheated oven 375 degrees bake until cheese has melted and is brown. Ready to serve.

 

[Meriweather]

* Exported from MasterCook *

Steakhouse Salad

Recipe By :Concourse Steakhouse, Disney's Contemporary Resort
Serving Size : 4 Preparation Time :0:00
Categories : Meat Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef tenderloin tips -- diced into 1/4 inch cubes
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons minced garlic
2 teaspoon salt
1/4 cup vinegar
1 1/2 cups plus 2 tablespoons olive oil -- divided
1 1/2 tablespoons dry mustard
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons white balsamic vinegar
4 cups chopped Bibb lettuce
1/2 cup diced tomatoes
1/4 cup thinly sliced red onion
1/2 cup crumbled goat cheese
2 tablespoons chopped chives
4 tortillas -- grilled and quartered

In a large bowl, mix the beef tips with pepper, oregano, garlic, salt, vinegar, and 1/2 cup olive oil. Marinate at least two hours.
In a small bowl, whisk together dry mustard, sugar, salt, pepper, and vinegar; drizzle in 1 cup of olive oil, continuing to whisk. Set aside.
In a skillet over medium-high heat, sauté beef tips and remaining 2 tablespoons of olive oil until desired degree of doneness. Remove from stove and keep warm.
In a salad bowl, mix lettuce, tomatoes, onion, and beef. Garnish with goat cheese and chives, and serve with tortillas.

 

[Meriweather]

* Exported from MasterCook *

German Potato Soup

Recipe By :Concourse Grill, Disney's
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onions -- diced small
1 cup celery -- diced small
1 cup carrots -- diced small
2 cups potatoes -- diced small
4 tablespoons bacon fat
4 chicken bouillon cubes
1/3 cups leeks -- diced
1 teaspoon marjoram
1 1/2 cups instant potatoes
4 quarts water
Salt and white pepper

Saute onions, celery and carrots in bacon fat for 5 minutes.
Slowly add water, bouillon, leeks and potatoes and cook at a rolling simmer for about 20 minutes.
Add instant potatoes, marjoram and salt & pepper to taste.
Simmer 15 minutes.

 

[Luv2Roam]

Had eaten there, when it was there.
So far from my experiences, I think Concourse was better than The Wave.

 

[Meriweather]

We never did eat there.

 

[kimbac3]

ROTD.....5-2

Concourse Steakhouse

We loved this place and were very sad to see it go!

 

[bobbiwoz]

You have to get to the tea, Bobbi.

BFF and I went to a tea room when we were in Victoria in Jan....if was very nice too. The tea, goodies and service were excellent. The atmosphere not as good as Garden View.

We like Tangerine Cafe. Usually stop there for a snack while walking around the world.

I'll keep trying to get to the tea at the GF. DSis and I have a trip planned for next April, and that may just be the time we'll get there. This summer DH and I head to Glacier NP and one of the tours will take us to Prince of Wales hotel in the Waterton Lake NP in Canada. We will be there for the afternoon tea, and that's a "must do" for us.

DM and I had tea at the Empress Hotel in Victoria in the '60s. I can remember that I was delighted with the experience.

Bobbi

 

[Meriweather]

I had tea at the Empress in 2004, I think it was.
This time we opted for a small tea room. The Empress was something like $65!!!

 

[Meriweather]

ROTD.....5-3

Victoria and Albert's

 

[Meriweather]

* Exported from MasterCook *

Carrot-Ginger Cream Soup

Recipe By :Victoria and Albert's, Disney's Grand Floridian Resort
Serving Size : 10 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 tablespoon minced garlic
1 Pinch dried basil -- crumbled
1 bay leaf
1/2 cup chopped parsley
1 cup diced onion
10 carrots -- diced
1/4 cup diced celery
3 cups chicken stock
1/4 cup sliced ginger or sushi pickled ginger -- to taste
2 quarts heavy cream
Salt and freshly ground black pepper -- to taste

Heat the butter in a 4-quart pot over medium heat until smoking.
Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Sauté 5 to 10 minutes, until vegetables are tender.
Deglaze the pot with chicken stock.
Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil.
Remove the bay leaf. Pour the soup into an electric blender and purée.
Strain through a fine mesh strainer into a separate container. Add salt and pepper to taste and serve.

Cooks Note: Deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. You can make this vegetarian by replacing the chicken stock with carrot juice.

 

[Meriweather]

* Exported from MasterCook *

Stilton Cheesecake

Recipe By :Victoria and Albert's, Disney's Grand Floridian Resort
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortbread Crust
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup butter -- softened, cut into small pieces
Filling:
3/4 cup Stilton cheese -- rind discarded and cheese crumbled
2 1/2 cups cream cheese -- softened
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
3/4 cup plus 1/2 tablespoon sour cream
2 teaspoons vanilla extract

Preheat oven to 350ºF.
Blend together the flour and sugar.
Add the butter and blend until mixture resembles coarse meal (it will not form a dough).
Transferred to a buttered 9 1/2-inch spring-form pan and spread evenly into the bottom.
Bake for 9 to 12 minutes on the middle rack of oven until pale golden. Cool in pan on a wire rack.

Filling:
Beat together the crumbled Stilton, cream cheese, and sugar in a large bowl with mixer on low speed.
Beat in eggs one at a time, beating well after each addition. Add flour.
Beat in sour cream and vanilla until just blended.
Pour filling over cooled crust in spring-form pan.
Bake cheesecake for 30 to 35 minutes in a water bath in the middle of oven until puffed and pale gold around the edge.
Transfer cake to a wire rack and run a knife around edge of town to loosen. Cool completely, about 2 hours.
Chill covered, until cold, at least four hours, before serving.

Makes 2 large cheesecakes or 24 2-ounce cheesecakes

 

[Meriweather]

* Exported from MasterCook *

Tomato and Fresh Mozzarella Salad

Recipe By :Victoria and Albert's, Disney's Grand Floridian Resort
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups heirloom or any variety of tomatoes -- peeled, large slices
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper -- to taste
12 arugula leaves
6 red-tip leaf lettuce leaves
6 pitted Niçoise olives
1/2 cup fresh mozzarella -- cut into 12 pieces
1 cup Herb Vinaigrette (recipe follows)
6 teaspoons aged balsamic vinegar
Herb Vinaigrette:
2 teaspoons Pommery mustard
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar
1 teaspoon chopped chives or scallions
1 teaspoon chopped basil
1 teaspoon chopped parsley
1 cup canola oil
1/2 teaspoon honey
Coarse salt and freshly ground black
pepper -- to taste

In and mixing bowl, gently toss tomatoes with olive oil. Season with salt and pepper.
Arrange tomatoes on serving plates.
In the same bowl, toss the arugula and red-tip leaf lettuce, moistening with leftover olive oil.
Arrange on plates with tomatoes.
Add one olive and two slices of mozzarella to each plate.
Drizzle with Herb Vinaigrette and balsamic vinegar.

Herb Vinaigrette:
In a blender, mix the first six ingredients.
Gradually add canola oil until well blended.
Add honey, and season to taste with salt and pepper.

 

[Meriweather]

* Exported from MasterCook *

Mushroom Risotto

Recipe By :Victoria and Albert's Restaurant, Grand Floridian
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons extra virgin olive oil -- divided
1 small onion -- minced, about 1 1/4 cup
2 cups arborio risotto
5 1/2 cups chicken stock
1/2 pound mushrooms -- chopped in bite-size pieces
6 tablespoons unsalted butter
1/2 cup Parmesan cheese
Coarse salt
freshly ground black pepper -- to taste
Black truffle oil -- optional

Heat 3 tablespoons olive oil over medium heat in a medium-sized heavy-bottomed saucepan.
Add onions and sauté for 4 minutes. Add risotto and sauté for 4 to 5 minutes more to coat rice.
Reduce heat to low and gradually add 1 cup chicken stock, stirring often, until the rice has absorbed the liquid.
Add remaining broth, 1 cup at a time, cooking and stirring to absorb each addition of broth before adding more, about 30 minutes. Risotto should be creamy.
Heat remaining olive oil in a skillet over medium-high and sauté mushrooms. Set aside.
Remove risotto from heat and stir in mushrooms, butter, Parmesan cheese, salt, and pepper into risotto.
Drizzle with truffle oil, if desired.
Serve immediately.

 

[Meriweather]

* Exported from MasterCook *

Vegetable Strudel

Recipe By :Victoria & Albert's, Grand Floridian
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Julienne carrots
1/2 cup Julienne celery
1/2 cup Julienne zucchini
1/2 cup Julienne red and green peppers
1 Minced shallot
1 tablespoon Fresh thyme
1 tablespoon Fresh basil
3 tablespoons Canola oil
1/4 cup White wine
1/4 cup Boursin cheese or light cream cheese
Salt and pepper to taste
1 Box phyllo dough
1/4 cup Margarine (melted) or canola oil

Saute first ten ingredients in 3 tablespoons canola oil until al dente.
Add white wine, cook an additional five minutes. Remove from heat.
Add cheese and mix thoroughly. Set aside to cool.
Take two sheets of phyllo dough and using pastry brush, brush with margarine or oil.
Cut phyllo into 8-inch by 8-inch squares.
Place the vegetable mixture in the bottom of the phyllo square, fold over sides and roll up.
Brush outside of strudels with margarine or oil.
Bake on rack on a sheet tray at 350 degrees F for 15-18 minutes or until golden brown.

CHAMPAGNE CAVIAR VINAIGRETTE:
1/4 cup White balsamic vinegar
1/8 cup Champagne
Juice of 1 lemon
1/2 cup Olive oil
1/2 cup Canola oil
1 teaspoon Fresh dill, chopped
1 teaspoon Beluga caviar

Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix.
Fold in caviar and fresh dill.
Yield: 2 cups