[NokeyNose]

Hi all, we have returned from our trip, (I just don't really have it in me yet to do a TR), and I have to say I tried a lot of the meals that were suggested and I can only rave about most/all of them!!!!

Here is my question, we had some unbelievable dishes and I am sooooo craving them now that we are home, I heard that if you ask for a recipe at the restaurant the chef will give it to you. Has anyone ever done this? I am wondering if I can just place a call and see if tehy can send it to me!

I am just dying for the Mushroom Risotto from Le Cellier, and when we ate lunch at Mama Melrose's we had Wood Fired Shrimp over pasta but tehy made it in a red sauce for us, rather than the alfredo it usually comes with (Lactose Intolerant), it was scrumptous!!!!!!!!!!!!!!!!!!!!!!!!!! To put is lightly!!!!!!!!!!!

I just have to have these two dishes again soon, or I will have to fly in for two meals!

[mickeymotto]

Welcome back! Can't wait for your TR and I hope you took lots of pictures!!!!
Can't wait to hear about your dining experience too....hope you took some photos of what was so good.

Hope this helps your risotto craving:

Mushroom Risotto

Preparation time: 40 minutes

Not for the dietetic, this mushroom risotto is one of our family's favorites. The recipe calls for Aborio rice. Pronounced "ar-boh-ree-oh," this Italian-grown rice is high in starch, with grains that are shorter and fatter than any other rice. The high starch content of aborio rice yields a creamy texture when cooked, so it is traditionally used for risotto. If you can, get a hold of some chanterelles, those wonderfully aromatic trumpet shaped golden wild mushrooms; they are delicious in this risotto.


4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned*, trimmed, and cut into half inch to inch pieces
2/3 cup cognac
3/4 cup heavy cream
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced OR 6 Tbsp of yellow onion, finely chopped
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, do NOT rinse them! Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

1. Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

2. Bring stock to a simmer in a saucepan.

3. In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

Serves 4-6.
Saw this posted in another thread. Sounds like a lot of work...but my gosh is it good!

[karliebug]

I know that there are many recipes listed on allearsnet.com . Just click on dining and then on recipes.

[MissDisney]

We have asked for recipes, and they have them printed on little cards, which they are happy to give to you! We got the recipe for the Cheddar Cheese Soup at Le Cellier in February. At Hollywood Brown Derby, the card was shaped like a derby hat! So cute!

[zefyr]

They're really great about giving out recipes. I asked about a dessert at Akershus. They didn't have a card (or ran out!) but the chef wrote everything out for me.

[MissDisney]

Originally Posted by zefyr

They're really great about giving out recipes. I asked about a dessert at Akershus. They didn't have a card (or ran out!) but the chef wrote everything out for me.

See? THAT's why a WDW vacation is so special! When a CM takes a moment to write out a recipe, it has been a very good day!!!

[lovemysons]

Originally Posted by MissDisney

We have asked for recipes, and they have them printed on little cards, which they are happy to give to you! We got the recipe for the Cheddar Cheese Soup at Le Cellier in February. At Hollywood Brown Derby, the card was shaped like a derby hat! So cute!

Wow! Why didn't I know this??

[disney1]

AllEars is great for recipes. I made the Prime Time 50s Cafes'
"Moms' Meatloaf" (never had it and I hate meat loaf) and it was amazing.

[NokeyNose]

I found most of the dishes that we ate while we were there on allears. That was a great tip, thanks for pointing me in the right direction. I tried calling the restaurants directly but I was told the only available # was for special occasion catering and I could leave a message and someone would get back to me. I left a message and hopefully someone will call me back or email me the recipe I am so fond of. If they do, I will certainly share, it was terriffic!!!

[iluvpoohbear]

there is a website.. I will have to find it for you that is all Disney Related with recipes from Disney Theme Parks, Downtown Disney and Resorts..