disney_leonard
04-02-2009, 02:40 PM
I think the executives at DLR laid off the senior web people. Last week I noticed that they had posted a Food and Wine recipe on the AP page under News and Events. The recipe was for Roasted Butternut Curry soup. When I read it I found it interesting, especially the steps 8 and 9:
Roasted Butternut Curry Soup
Preheat the oven to 400 degrees 1. fahrenheit. Place
the squash cut side up on a parchment lined cookie
sheet. Season with ½ teaspoon kosher salt and ¼
teaspoon black pepper. Drizzle with 1 tablespoon of
the clarified butter on both sides of the Squash and
season with salt and pepper as well.
2. Place in the oven and roast until the skin is golden
brown and the squash is tender, about 50 minutes.
Remove from the oven and allow to cool.
3. Once cool enough to handle, use a spoon to scoop
the squash out of its skin and set aside until ready
to use.
4. Set a medium size saucepan over medium-high
heat. Add remaining 2 tablespoon of clarified
butter and when hot, add curry powder, cumin,
coriander, nutmeg and cinnamon. Toast and stir for
1 minute. Add cut up vegetables (onions, carrots,
celery), along with half remaining of kosher salt and
black pepper, sauté until lightly caramelized, about
3 to 4 minutes. Add ginger and garlic and
sauté 30 seconds.
5. Add chicken stock and reserved butternut squash to
the pan and bring to a boil. Reduce to a simmer and
cook for 15 to 20 minutes or until all the vegetables
are soft.
6. Remove the soup from the heat and blend until
smooth. Strain through a medium size strainer and
put in a clean pot.
7. Add coconut milk. Bring back to simmer. Adjust
seasoning with remaining kosher salt and pepper.
8. Transfer pan to the oven and cook, uncovered, for
10 to 12 minutes, or until rice is almost cooked and
most of the liquid is absorbed.
9. Remove paella from oven, cover loosely, and let sit
for 10 minutes before serving.
I sent Guest Services an email about this. A week later they sent me the corrected recipe. Today I went back to see if they updated the recipe and instead found a new one for Chipotle Stuffed Beef. When you try to follow the link:
http://adisneyland.disney.go.com/media/dlr_v0200/en_US/ap/AP_Recipe_ChipotleBeef.pdf
It can't find it so it takes you back to the DL home page.
Maybe they are trying to keep the recipes secret? This appears to be two of the dishes that will be featured during Food and Wine.
Roasted Butternut Curry Soup
Preheat the oven to 400 degrees 1. fahrenheit. Place
the squash cut side up on a parchment lined cookie
sheet. Season with ½ teaspoon kosher salt and ¼
teaspoon black pepper. Drizzle with 1 tablespoon of
the clarified butter on both sides of the Squash and
season with salt and pepper as well.
2. Place in the oven and roast until the skin is golden
brown and the squash is tender, about 50 minutes.
Remove from the oven and allow to cool.
3. Once cool enough to handle, use a spoon to scoop
the squash out of its skin and set aside until ready
to use.
4. Set a medium size saucepan over medium-high
heat. Add remaining 2 tablespoon of clarified
butter and when hot, add curry powder, cumin,
coriander, nutmeg and cinnamon. Toast and stir for
1 minute. Add cut up vegetables (onions, carrots,
celery), along with half remaining of kosher salt and
black pepper, sauté until lightly caramelized, about
3 to 4 minutes. Add ginger and garlic and
sauté 30 seconds.
5. Add chicken stock and reserved butternut squash to
the pan and bring to a boil. Reduce to a simmer and
cook for 15 to 20 minutes or until all the vegetables
are soft.
6. Remove the soup from the heat and blend until
smooth. Strain through a medium size strainer and
put in a clean pot.
7. Add coconut milk. Bring back to simmer. Adjust
seasoning with remaining kosher salt and pepper.
8. Transfer pan to the oven and cook, uncovered, for
10 to 12 minutes, or until rice is almost cooked and
most of the liquid is absorbed.
9. Remove paella from oven, cover loosely, and let sit
for 10 minutes before serving.
I sent Guest Services an email about this. A week later they sent me the corrected recipe. Today I went back to see if they updated the recipe and instead found a new one for Chipotle Stuffed Beef. When you try to follow the link:
http://adisneyland.disney.go.com/media/dlr_v0200/en_US/ap/AP_Recipe_ChipotleBeef.pdf
It can't find it so it takes you back to the DL home page.
Maybe they are trying to keep the recipes secret? This appears to be two of the dishes that will be featured during Food and Wine.