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Cajun Onion Bread
Disney Institute
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water
4 1/2 cups all-purpose flour
2 teaspoons Kosher salt
2 tablespoons olive oil
1/2 cup onions, medium; diced small
1 tablespoon sugar
1 tablespoon Cajun spice (can be purchased from good supermarket)
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time.
Mix in the salt then knead on a lightly floured surface until smooth.
Let the dough rise in a warm area until doubled in size.
While the dough is rising, heat a medium sauté pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to 'sweat', add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain and set aside.
Oil a jelly roll pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size.
Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F. for about 10 minutes. Remove from oven and sprinkle onions on top. Bake another 10 minutes or until golden brown.
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Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese
from Disney Institute
4 Portobello Mushrooms with stems (sice stems and reserve for later)
1 cup Tomato Juice
1/2 cup Balsamic Vinegar
3 teaspoons Chopped Garlic
1/2 cup Red Onion diced
1 cup Eggplant
1 tablespoon Basil chopped
1 cup Israeli Couscous
3 cups Water
2 ounce Feta Cheese crumbled
1 Organic Tomatoes sliced
1/2 pound Salad Greens
Preparation
Preheat oven to 350º F.
Remove stem from portobello mushrooms. Using a damp towel, wipe off any dirt you see on the mushroom.
In a large sauté pan, mix together the tomato juice, balsamic vinegar and chopped garlic. Bring ingredients to a boil. Place cleaned mushrooms in the liquid and cook for 5-7 minutes and remove. Place mushrooms on a baking sheet with the bottom of the mushroom facing up.
Reserve the cooking liquid from the mushroom and chill. While mushroom is cooking, bring water to a boil and cook couscous until done. Check as you do for pasta. Drain off any excess liquid. Rinse with cold water and drain.
Return the pot used to cook the couscous in to burner and heat over medium heat. Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic and eggplant until soft. Stir in the cooked couscous and stir in basil and Feta cheese. Season to taste with salt and pepper. Divide the couscous mixture evenly between the 4 mushrooms. Pile the mixture onto the mushrooms.
Place the sliced tomatoes on top of the couscous mixture. Sprinkle with wheat germ. Place the filled mushrooms into the oven to reheat for 5-7 minutes.
To plate the dish, place mixed greens on one side of the plate, place warmed mushroom next to the greens. Garnish plate with any remaining tomatoes and red onion. Drizzle the reserved liquid from cooking the mushrooms over the salad and mushroom.
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Carrot Bread
1 pound Organic Carrots peeled and grated
1 1/4 cups Milk
1 1/3 Unbleached Flour
1 1/4 cups Cornmeal
1 1/2 teaspoon Baking Powder
2 Eggs
2 tablespoons Butter melted
1/2 cup Honey
1/2 cup Dried Blueberries or Flame Seedless Raisins
Preparation
Preheat oven to 375 degrees. Place carrots in a saucepan, add the milk, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and cool. In a mixing bowl, combine flour, cornmeal, baking powder, eggs, butter, and honey. Stir in dried blueberries, carrots, and liquid. Butter a 5 x 9 inch loaf pan. Pour batter into pan and bake for 60 - 70 minutes, until a knife inserted in the bread comes out clean.
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Flourless Hummus Torte
2 cups garbanzo beans - drained and rinsed
1 1/2 cups Sugar
1/2 teaspoon Baking Powder
1 teaspoon Vanilla Extract
2 teaspoon Lemon Zest
4 Eggs
Preparation
Preheat oven to 350ºF. Place drained beans in a food processor and purée. Add the eggs, sugar, baking powder, and lemon zest to the purée, and pulse processor a few times just to combine ingredients well. Coat the bottom of a 9-inch cake pan with vegetable spray. Cut a round of parchment paper or wax paper to fit the bottom of pan; place in bottom and spray top of paper. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set on wire rack to cool for 15 minutes, then remove cake from pan and allow to cool to room temperature. Before serving, squeeze lemon juice over cake and sprinkle generously with powdered sugar.
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Grilled Focaccia Bread
Dough
1 package Active Dry Yeast instant (Rapid Rise or comparable 1 1/2 teaspoon of yeast)
1 cup Warm Water from tap is fine (105 degrees F)
1 1/2 teaspoon Sugar
3 tablespoon Olive Oil
3 1/4 cups Unbleached Flour plus more for dusting
1/4 cup Cornmeal
Vegetable Oil Spray
Flavors
3 tablespoon Sesame Seeds
1/2 teaspoon Ground Black Pepper
1 tablespoon Kosher Salt
4 tablespoon Olive Oil for brushing
Preparation
Combine the yeast with the water and the sugar in a large bowl and stir until dissolved; the mixture should begin to foam. Add the Kosher salt and oil. Stir in enough flour to form a dough ball that pulls away from the sides of the bowl, adding more flour if necessary. Remove the dough from the bowl. Knead the dough until smooth and elastic with either a mixer fitted with a dough hook or by hand on a floured surface. Add flour as necessary to prevent sticking; the dough should be soft and pliable but not sticky. After the dough is done, spray the dough with vegetable oil spray. Place the dough in a bowl covered with plastic wrap or a clean towel. Place in a warm area and allow to double in size (about 1 hour). Punch down the dough gently and roll it into a cylinder about two inches in diameter. Cut the cylinder into 8 equal portions. Roll each piece into a ball and keep covered with a damp kitchen towel to prevent the dough from drying out. When you are ready to roll out the dough, preheat the grill to high. Lightly dust the work surface with flour. Roll out the smaller dough balls into 6-inch circles about 1/4 inch thick. Lightly dust the circles with cornmeal and stack them on a plate with wax paper in between each dough. Finish the dough by brushing with olive oil and adding the sesame seeds, salt and black pepper, pressing the seeds and spices into the dough. You may want to make many variations with great creative results.
Note: This is a thinner version of famed Italian bread that has gone from fringe to the culinary mainstream. Focaccia is a very ancient bread whose name comes from the Latin word focus, meaning hearth.
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Jamaican Jerk Marinade
Ingredients
1/4 cup Minced Garlic
2 tablespoon Ginger Root minced
2 cups Organic Yellow Onion sliced 1/2 length julienne slices
1 Scotch Bonnet pepper quartered and thinly sliced (optional)
1/4 cup Cilantro seeded and thinly (washed if sandy)
1 bunch Scallions bruised and coasely chopped
1/4 cup Thyme bruised
1 tablespoon Allspice ground
1 tablespoon Ground Black Pepper bruised
1/2 cup Wet Jamican Jerk Seasoning (Available in Jamaican markets)
1 cup Soy Sauce
1/4 cup Worcestershire Sauce
1 quart Water
1/4 cup Lemon Juice (use Lime Juice)
1 cup Vegetable Oil
Preparation
Mix the ingredients in a container large enough to accommodate the marinade and any food product you will be using. Marinate overnight. Grill your food. Bring the remaining marinade to a boil over high heat, skim off any coagulated proteins that may form on top, reduce heat to medium and continue to cook for 5 minutes. Reserve for use as a sauce if desired.
Note: When working with potent chile peppers, work with latex gloves, because even repeated hand washing will not be effective in removing the large amounts of capsaicin (the compound that gives chile peppers their fiery nature), which can irritate the eyes and skin.
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Mixed Berry Crisp
Ingredients
5 cups Berries such as Raspberries Blueberries and Sliced Strawberries (about 3 pints)
1/2 cups Sugar
1 tablespoon Quinoa Flour
1 teaspoon Cornstarch
Topping
1 cup Quinoa Flour
10 tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoons Ground Cinnamon
4 tablespoons Nutmeg ground
1 pinch Cloves ground
1 Egg lightly beated
3 tablespoon Butter melted
Preparation
Preheat oven to 375ºF.
In a large bowl, combine berries, sugar, and quinoa flour. Toss gently to coat evenly. Transfer berry mixture to
8-inch-square baking dish.
For the Topping:
In medium bowl, combine quinoa flour, sugar, baking powder and salt and mix well with fork. Make a well in center of flour mixture, add egg and melted butter and stir with fork until mixture is just blended. Sprinkle flour mixture evenly over berries. Bake until top is lightly browned and filling is bubbly, about 40 minutes. Transfer to wire rack and cool slightly. Serve warm or at room temperature.
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Naan Bread
Servings: 6
Ingredients
1 package Active Dry Yeast
5 tablespoons Sugar
1 cup Warm Water
1 Egg beaten
1 tablespoon Olive Oil plus more for coating the dough during proofing
3 tablespoon Milk (Skim Milk may be used)
2 cups Kosher Salt
4 cups Unbleached Flour
1 cup Whole Wheat Flour for dusting
4 tablespoon Unsalted Butter melted
Preparation
Buttery flat bread made with eggs to create a puffy bread. The first flat breads were cooked in Tandoor (Indian ovens) This bread is a version that works well on a grill. Combine the yeast and sugar with the water, milk and olive oil in a large mixing bowl; stir until dissolved. The mixture should begin to foam. Add the Kosher salt and the beaten egg. Stir in enough flour to form a dough ball that pulls away from the sides of the bowl, adding more flour, a little at a time, as necessary. Remove the dough from the bowl.
Knead the dough until smooth and elastic with either a mixer fitted with a dough hook or by hand on a floured surface. Add flour as necessary to prevent sticking; the dough should be soft and pliable but not sticky.
After the dough is done, add an additional tablespoon of olive oil to the dough to prevent sticking. Place the dough in a bowl covered with plastic wrap or a clean towel. Place in a warm area and allow to double in size (about one hour). Punch down the dough gently and roll it into a cylinder about two inches in diameter. Cut the cylinder into 8 equal portions.
Roll each piece into a ball and keep covered with a damp kitchen towel to prevent the dough from drying out. After 1 hour punch down the dough, pinch off 2-inch pieces, roll them into smaller balls and allow them to rise again on a board, covered. Preheat the grill to high. When you are ready to cook, bring your dough, the melted butter and a rolling pin to the grill. This will cause great excitement, and your guests will be amazed with the process.
Roll out the dough on the board that has been dusted with flour; form 5-inch disks. Gently slap each disk of dough from one hand to the other stretching it into an elongated 7-8 inch circle (Patty-cake, patty-cake, baker's man. . . may be sung). Lay the dough onto the hot grates.
Cook the bread until the bottom is crusty and browned and the top is puffy and blistered. Brush the bread with butter. Invert the bread and grill the other side while buttering. Cook an additional 2 minutes. Remove from the grill, place on a platter or basket and serve immediately.
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California Chicken, Avocado & Citrus Salad
Disney Institute
Servings: 6
Ingredients
Chicken
4 Chicken Breast or Chicken Thigh boneless and skinless
2 tablespoons Lemon Pepper
2 tablespoons Sunflower Oil or other Vegetable Oil
1/4 cup Orange Juice
For the Dressing
1/2 teaspoon Minced Garlic
2 teaspoons Orange Juice and Grapefruit juice
1/4 teaspoon Cumin ground
1 tablespoon Cilantro chopped
1 tablespoon Organic Parsley chopped
2 tablespoons Sunflower Oil or Light Vegetable Oil
For the Salad
1 package Baby Spring Greens Mix (10 ounce package)
2 large Organic Oranges
1 large Organic Pink Grapefruit
1 Haas Avocado ripe but firm
1 medium Red Onion peeled cored halved and thinly sliced
Sunflower Seeds for garnish
Cilantro for garnish
Organic Parsley for garnish
Preparation
For the Chicken:
Season the chicken on both sides with the lemon pepper seasoning. Heat the oil in a large sauté pan set over medium-high heat until hot but not smoking. Sear the four chicken pieces in the hot oil until browned on both sides. Add the orange juice, reduce heat and simmer until the chicken is cooked through. Refrigerate the chicken until needed.
For the Dressing:
Mix together all dressing ingredients and set aside; it will be necessary to mix again before tossing the salad.
For the Salad:
Place the salad greens in a large mixing bowl. With a sharp paring knife, cut the peel and all of the white pith from oranges and grapefruit. Holding the fruit over a bowl to catch the juice, cut between the segments and lift them free; set aside. Slice the cooked chicken cross-wise into thin strips. Pit, peel and thinly slice avocados, keeping each sliced half together; set aside. Toss the salad greens with half the dressing and distribute evenly on serving plates. Arrange sliced red onion, chicken strips, citrus segments and avocado slices on top of the tossed greens and drizzle with remaining dressing. Garnish with sunflower seeds, parsley and cilantro sprigs.
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Italian Pasta Al Pesto Salad
Disney Institute
Servings: 6
Ingredients
1 cup Basil
1/4 cup Pine Nuts lightly toasted
2 teaspoons Minced Garlic or 3 large cloves
1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated
1/4 cup Virgin Olive Oil
1/4 cup Half and Half
For the Salad
1/2 pound Small Dried Pasta (Orzo Orecchiette Farfalle or comparable)
2 Shallots peeled cored halved and thinly sliced
1/2 cup Fennel (Fennel) thinly slices (you may substitute with Celery if necessary)
1/2 pint Cherry Tomato ripe and quartered
Salt and Fresh Ground Black Pepper to taste
4 pieces Prosciutto Ham very thin slices trimmed of fat and rolled into rosettes
8 pieces Genoa Salami halved and very thinly sliced
4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable peeler)
4 sprigs Basil
1/4 cup Pine Nuts lightly toasted
Preparation
For the Dressing:
Pulse the basil leaves and pine nuts in a food processor fitted with a metal blade until chopped. Add the garlic and Parmesan cheese. With the processor running, pour in the olive oil in a steady stream; repeat procedure with the half and half. Season to taste with salt and freshly ground pepper.
For the Salad:
Following package directions, cook pasta in boiling salted water until tender but still firm (al dente). Drain, rinse with cold water and drain well again. Toss the cooked pasta in a large mixing bowl with the dressing, shallots, fennel, cherry tomatoes and thinly sliced salami; adjust seasoning with salt and freshly ground pepper as desired. Portion the pasta salad on serving plates and garnish with prosciutto rosettes, Parmigiano-Reggiano shavings, basil sprigs and toasted pine nuts.
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French West Indian Curry
Disney Institute
Servings: 20
Ingredients
1/4 cup Rice
1/4 cup Cumin Seed (whole)
1/4 cup Coriander (whole)
1 tablespoon Mustard Seeds
1 tablespoon Black Peppercorns
1 tablespoon Whole Fenugreek (optional)
1 tablespoon Cloves (whole)
1 cup Turmeric ground
Preparation
What sets this recipe apart is the unexpected ingredient: toasted rice. The rice acts as both a flavoring and natural thickener.
In a dry sauté pan place the rice and toast over medium heat, stirring occasionally. Place into a bowl and set aside. Add the whole spices to the pan and toast until the aromas are released. Remove from the heat and place in the bowl with the rice. In batches, grind this mixture in a spice grinder (coffee grinder) until milled; add the ground turmeric and blend. This makes one cup, which is enough for 6-8 pounds of meat.
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Grilled Veggie Packet
Disney Institute
Servings: 6
Ingredients
1/2 cup Baby Summer Squash (use Yellow Squash) diced
1/2 cup Organic Zucchini diced
1 cup Button Mushrooms
1/2 cup Red Peppers diced
1/2 cup Green Peas
1 tablespoon Olive Oil or melted butter
1 tablespoon Herbs
2 tablespoons Chopped Garlic
6 piece Banana Leaves 8 inch square (available frozen in Latin American Markets)
6 piece Corn Husk Strips or Butcher's Twine
Preparation
Make a mixture of cut veggies; as indicated or substitute your favorites. Toss in a bowl with a little melted butter or olive oil, fresh chopped herbs, salt, pepper and spices of choice. An interesting alternative to the previous seasoning, is the Italian Balsamic Sauce (recipe included).
Place some of the veggie mixture in each of the banana leaf squares (in an envelope style and tie into a package with the corn husk strips or butcher's twine. The veggie packets can now be grilled on the char-grill until well-browned on both sides. To serve, place a package on each plate and allow your guests to cut them open to enjoy the burst of steam and flavor.
Note: If banana leaves are unavailable, substitute with cabbage leaves that have been blanched in boiling water until just soft and shocked in ice water.
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Melissa's Basil Pesto with Linguini
Recipe by Corporate Chef Ida Rodriguez
Disney Institute
Servings: 4
Ingredients
2 cups Basil Pesto
1 pound Linguini Pasta
Preparation
Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.
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