Ah, Mama Melrose's Ristorante Italiano...  What is there to say about Mama Melrose's?  I'll be honest, if it wasn't for the Fantasmic! Dinner Pacakge I probably wouldn't have eaten there...  Why?  Well, honestly...  I never knew it existed.  When I got the reservation for it the first time, I actually had to consult a map on where to find it.  In the dozen or so times I'd visited Disney, I think it was the one and only restaurant I knew nothing about.  And the reviews for it left me kind of cold.  Good, but not great seemed to be the general word-on-the-street.  I actually remember telling my family before we went that I kind of regretted we were eating there, but I really wanted the good seats to Fantasmic!.

Then, the refurbishment...

Two months before we arrived, Mama Melrose got a menu overhaul and a new chef and the new buzz was that the food was actually pretty awesome.  Then my little "I feel like there are better places to eat, I just want to see Fantasmic!" reservation turned into "Wow, I can't believe you managed to a reservation there!  The food is amazing and everybody wants to get a meal there!"

I love it when I stay on the cutting edge of Disney food trends through complete and total accident.

This four cheese sauce is actually still on the menu now, and after making it, I kind of regret not ordering it while we were there.  It's kind of a grown-up mix between mac-and-cheese and alfredo.  Not as in-your-face cheesy as mac-and-cheese, but not as subtle as Alfredo.  While I served it with just the sauce (as they used to do until about a year ago), so much can be added to this to make it pop even more.  Chicken, pork, bacon, pancetta, prosciutto, vegetables...  Right now, they serve this with sun-dried tomatoes soaked in sherry and broccoli flowers.  While they normally serve this with penne pasta, I went the rotini route (hahahaha) and it tasted just wonderful.  Such a great pasta for really absorbing sauce!

This is super easy, something my 4-year-old helped me make with no problems.  Plus, it was a big, big hit for dinner.  The only thing that would have made it better was to be able to go walk to front row seats at Fantasmic!.      

~~~~  °o°  ~~~~

Four Cheese Sauce

As is served at Mama Melrose's Ristorante Italiano

 

°o°  1/2 stick butter  
°o°  3-4 cloves garlic, minced finely
°o°  1/4 cup flour  

°o°  1/2 quart half-and-half     

°o°  1/2 quart heavy cream  

°o°  1 ounce Reggianto Cheese, shredded  

°o°  1/4 cup Parmesan cheese, shredded  

°o°  1 ounce Asiago Cheese, shredded  

°o°  2 ounces Fontina cheese  

Melt butter and add garlic, stirring for 1 minute.  Add flour to make a roux.  After butter and flour mixture has thickened, add half-and-half and whisk constantly, bringing to a boil.  When mixture has thickened, add heavy cream and cheeses.  Mix until cheese mixture has melted and the sauce is smooth and creamy.

Serve over pasta.

~~~~  °o°  ~~~~

Unknown

When I get random requests for recipes from food at the All-Star Resorts, I won't lie, I always think it's kind of a joke.  When I think about the All-Star Resorts, I don't exactly think of "fine dining."  Having stayed at Disney's All-Star Music once, the food court just never hit me with exciting food in the way Disney's Pop Century Resort did.  Truth be told, I'm not alone.  The All-Star Resorts aren't just on anybody's dining map.  You never hear anybody say "make sure you grab dinner at the All-Stars!" especially to those not staying at an All-Star.  That's not to say it's gross, just that people expect hot dogs, hamburgers, and similar food and when so much great food is at your doorstep (the All-Stars are an incredibly short bus ride to Animal Kingdom), why would you waste valuable stomach space on a hamburger?

I finally gave in and made something from the All-Star Resorts.  I have to say, I'm pretty surprised...  It actually is way different than what I thought the All-Star Resorts serve.  It's surprisingly hearty, different, and extremely delicious!  Now I'm rethinking the whole "you can skip the All-Stars" thing.

I made this recipe exactly as shown, but I noticed there was a lot of oil in the bottom of the dish...  Way too much.  If I were to make this again, I'd definitely use only about 1/4 of a cup of oil (keep this in mind as the recipe I share below is the "official" recipe with the higher oil amount).  Also, the recipe doesn't call for slicing or chopping the sun-dried tomatoes, so I'd probably do that too.  While gorgeous as big chunks of tomato, they're really unwieldy to eat.  While the spinach can easily replaced by basil for

those who don't like it, honestly you can't really taste anything distinctly spinichy.  It passed the kid taste, so that means it must have been pretty mild!

Overall, this dish was surprisingly good, certainly of the quality of our local Italian restaurant.  My other half said he thought it was one of the best pasta dishes I'd made from Disney so far which was a huge surprise.  It's definitely super cheesy without being gooey and very flavorful with a nice undertone of garlic that's not overpowering.  I said I'd maybe use less cheese next time, but my husband said that the over-cheesyness of it was the best part.  Personally, I loved the contrast the breaded chicken gave to the dish.  It made it super hearty and really filling.  When it comes to pasta, I usually hate chicken anywhere in it, but with this pasta, I was actually trying to pick out the chunks of chicken to eat first.  And the kids, other than the issues with the sun-dried tomatoes being too chewy, even our pickiest eater demolished the whole plate.      

Plus, look how pretty this is!  Great for impressing company who happen to arrive at dinner, right?

~~~~  °o°  ~~~~

Chicken Asiago Pasta

As is served at The All-Star Resorts

 

°o°  3/4 cup sun-dried tomatoes  
°o°  3/4 cup olive oil  

°o°  1 tablespoon minced garlic  

°o°  1 3/4 cup fresh spinach  

°o°  1 cup flour  

°o°  1/2 teaspoon salt  
°o°  1/8 teaspoon pepper  
°o°  1 pound boneless, skinless chicken breast     

°o°  2 tablespoons olive oil  

°o°  1 tablespoon butter 

°o°  1 12-ounce box of penne pasta  

°o°  1 1/2 cup grated Asiago cheese

°o°  1 1/2 cup grated Parmesan cheese

Combine tomatoes, olive oil, garlic, and spinach in a large bowl; set aside.  Combine flour, salt, and pepper in a large bowl, set aside.

Pound chicken breast to about 1/2 inch thickness and cut into strips horizontally, about 2 inches wide and 2 inches long.  In the meantime, add olive oil and butter to a large skillet over medium heat.  Dredge chicken strips in the flour mixture and then add to the skillet (make sure the butter is melted and the oil is to temperature).  Cook for 2-3 minutes or until golden brown, then flip and cook the other side an additional 3-5 minutes or until cooked through.  Remove from oil and keep warm.

While the chicken is cooking, bring a large pot of salted water to boil and cook the pasta according to package directions until al dente.  When cooked, drain (do not rinse pasta) and return to the large pot, add the tomato and olive oil mixture and toss to coat.  Add chicken and toss, then add the two cheeses and toss to coat.  Serve immediately.  Dish should be warm.  

~~~~  °o°  ~~~~

Unknown

Sci-Fi Dine-In Theater Restaurant is one of the most popular restaurants in Disney's Hollywood Studios.  It's an immersive experience where guests sit in 50's style "cars" while watching trailers and segments from old monster and sci-fi movies from the 40's, 50's, and 60's.  "The Blob," "The Attack of the 50 Foot Woman." It's all there!  For themeing alone, Sci-Fi is one of my favorite places to eat.

Over the years, it's gone through quite an extensive menu overhaul, shifting from burger joint style food to TV dinner style meals of meatloaf and mac-and-cheese, back to burger joint...  And after it's recent menu overhaul, it's a modern mix of American style classics with sandwiches, popcorn chicken, and of course...  Hamburgers.

The bacon mac-and-cheese used to be a fixture at Sci-Fi Dine-In, surviving all but the latest menu overhaul, and it was a definite fan favorite.  Featured in numerous older Disney cookbooks, thankfully this recipe isn't lost to the ages...  Though honestly, the recipe is surprisingly easy and pretty much the standard way to make mac-and-cheese from scratch.
The original recipe calls for a brand name processed cheese (starts with Vel...), but this recipe can be easily dressed up by replacing it with a fancier cheese that melts well, such as smoked cheddar or three and four cheese mixes.  When switching out the processed cheese for something else, make sure to shred it first for faster melting.

Because the recipe for the mac-and-cheese featured in the now-famous Fantasmic Bread Cones is not available, this was a wonderful and delicious substitute.  I'm not sure how close it tastes to the original as I never tried it, but I can't imagine how it's possible this combination could have tasted any better.  This was a huge, huge hit in our house...  And I've got kids who are very picky mac-and-cheese eaters...  Salty without being too salty, gooey, creamy, and extremely hearty...  And the mustard added a nice kick to it.  Plus...  Bacon.  I mean...  What else is there to say?

~~~~  °o°  ~~~~

Sci-Fi Bacon Mac-and-Cheese

As was served at Sci-Fi Dine-In Theater, Disney's Hollywood Studios

 

°o°  1 pound of bacon, diced  
°o°  3 cups macaroni elbow noodles
°o°  3 tablespoons bacon fat  

°o°  4 tablespoons all purpose flour  

°o°  1 1/2 cup milk  

°o°  8 ounces processed cheese (or 12 slices American Cheese)  

°o°  1 cup shredded cheddar cheese  

°o°  1 teaspoon yellow mustard  

°o°  Salt and pepper to taste  

Cook bacon in a shallow frying pan until crispy.  Drain bacon fat, reserving 3 tablespoons.  Set bacon aside on paper towels to drain.  While bacon is cooking, boil water for and cook macaroni elbow noodles according to package instructions.  Drain and set aside.

In a large saucepan, add the bacon fat and flour and whisk until it becomes a roux.  Slowly add milk and mix until incorporated, it begins a low simmer, and is slightly thickened.  Add processed cheese, shredded cheddar cheese, yellow mustard, and bacon.  Stir until cheese is mixed; do not let it boil!  Toss in pasta and stir until pasta is coated in cheese and bacon mixture.  Season to taste and serve warm.  

~~~~  °o°  ~~~~

Unknown

I'm sure everybody has seen the picture of the mac-and-cheese and bacon topped cones that were posted on The Disney Food Blog last week.  They went viral on Pinterest, Walt Disney World food sites, even mainstream media (People Magazine had an article about them!).  The indulgent decadence of these cones fascinated everybody and people were scrambling to figure out how to get them in the parks.

Served only at the food kiosk within Hollywood Studio's "Fantasmic!," apparently these cones were a feature all summer at only that one location.  Despite having choice between bacon topped mac-and-cheese and "Fiesta Chili Cheese," these flew under everybody's radar for almost three months before they were discovered.  And, in a cruel twist of fate, only days after they were featured at The Disney Food Blog, they were quietly removed from the menu...  Meaning just as the cone was going viral and their demand was about to skyrocket, they were retired.  According to one cast member it was simply due to the lack of demand.  It wasn't until after their photo went viral that people started clamoring for them.  Oh macaroni and cheese cone, you were gone too soon!

I've been flooded with requests on how to make these cones in the last few weeks, from people who aren't getting to Disney in the near future, to people who went and sadly found they had just missed their chance to order it.  Believe it or not, I actually got a Tweet from somebody sitting in Fantasmic! saying "At Fantasmic now. They're not here anymore! Help @orangebirdswirl! Tell me you have the recipe! I NEED THIS!!!!!!!!!"

Well, first the bad news.  These cones?  They're not made on property.  That's right...  They're this company.  The good news?  I've got a relatively easy way to do a version of it at home.  While not officially what they serve at Walt Disney World or Disneyland (where you can still find versions these cones), it's pretty close.  To say they were a huge smash hit in my house is an understatement.
ordered in from, as best as I can tell,

Today I'll share a "how to" for the cones, then Wednesday I'll share the recipe for the bacon mac-and-cheese (using a version that was once on the Sci-Fi Dine-In Theater) and chili on Thursday.

My only tip is to make sure you allow enough time for it to rise while it's sitting on the cones.  If you don't, it will be a bit chewy.  Secondly, these are best warm.  Serve them fresh out of the oven or re-warm them in the oven or toaster oven.  Otherwise they're a bit chewy regardless of how long they were rising for.

So, no need to mourn the loss of the mac-and-cheese cone...  Ok, that's not true.  Mourn away.  I know I am.

~~~~  °o°  ~~~~

Bread Cones

In the style of what's served at the Cozy Cone Motel, Disneyland, and the Fantasmic! Concession Stand, Disney's Hollywood Studios

 

°o°  2 bags of premade pizza dough, thawed  
°o°  1 egg, beaten  

°o°  Salt, to taste  

Remove dough from freezer bags and allow dough to rise about 45 minutes to an hour.  

While the dough is rising, using stiff cardstock, roll cardstock into a large cone.  Use a staple to secure the top of the cone (don't staple the bottom, it'll crush the cone) and trim excess paper.  Wrap with aluminum foil, folding the ends of the aluminum foil over the edge of the cone (to prevent the scorching of the paper).   Repeat with 5 additional pieces of paper, making a total of 6 cones, covering all with foil.  Spray liberally with non-stick spray.

After dough has risen, punch down and cut each dough ball into three equal pieces (you will have 6 pieces of dough all together after cutting both balls of dough).  Working with one piece at a time on a very lightly floured surface, roll dough into a long, even, dough rope.  Lightly press the dough rope so it is slightly flattened.  Beginning at the pointed end of the foil cone, wrap up the cone, making sure that the dough touches or very lightly overlaps over each coil.  Tuck the end in on itself after coiling up the cone.  Pinch the pointy end of the roll to seal shut.  If desired, press and smooth the dough so that is thin and even up the cone.

Stand the cones, point side up, on two foil lined baking sheets.  Repeat with the remaining portions of dough.  Cover and allow dough to rise again about 30-45 minutes.

Preheat oven to 350 degrees.

After dough has risen again slightly, brush each with the beaten egg wash and dust with a pinch

of salt.  Lay them on their sides of greased baking sheets for baking.  Bake in a 350 degree oven until done and the cone is a golden brown color, about 25-30 minutes (but start checking at about 15-20 minutes...  It browns quickly!).  Remove from oven and allow to cool on the cones for about 2 minutes.  Carefully remove and serve immediately.

Stuffing ideas include mac-and-cheese, chili, scrambled eggs, salad, cheesesteak, shrimp, or seasoned ground beef.

~~~~  °o°  ~~~~

Unknown

I've been obsessed with carbs lately!  Blame it on the diet or my training for the Wine and Dine Half, but I feel like if I were left to my own devices, I'd snack on pasta all day.  When I went looking for a pasta recipe, I found this one from Biergarten which made me so happy...  Being second generation from Germany and having been to Germany several times, I realized I was also craving some German style food.  Since my reservation at Biergarten is still about 75 days away, I thought this was perfect.

Now, when I was making this, I had the strangest feeling that I've made this recipe before, but I looked and looked and didn't see that I had...  So if I've posted it and it's a repeat I apologize...  At least it's amazing enough to warrant a double-post!

This is super easy to put together (a refreshing change after my birthday recipe...) and it's incredibly kid-friendly.  Honestly, most home cooks probably have a similar recipe stowed away in their back pocket for fast, delicious family dinners.  If not, they should and this is the one to choose!  My only feedback on this recipe is that the quality of the cheese can make-or-break this dish.  I wished after I'd had the first bite that I'd invested in nicer cheese than the generic store brand...  Nicer cheese would have made this dish absolutely sing!  For the caravores out there, you can add bacon or very small diced ham for an extra little something and I bet it would taste fabulous.  Really, this serves as an excellent base for something more complex with meats and different cheeses, or it can be served as-is for a ridiculously hearty meal.

The great thing was this was an amazing reminder of both my time in Germany and the dinner

we had at Biergarten.  The fact it could be served in this huge, family-style casserole dish reminded me of lining up in front of the buffet at Biergarten and trying to restrain myself, but it also reminded me of the very traditional dining we enjoyed all through Germany.  So many of their meals are food-focused family time (we had meals that lasted for hours...  Most of them lasted hours, actually...) and it's not at all difficult to imagine that this easy-to-make dish that serves an army and tastes good warm or cold would be on the table.  Cheesy without being too cheesy, crunchy like chips on the top and sides from that delicious cheese and macaroni "crust," but soft and ooey gooey in the middle...  I'm excited for leftovers and for Biergarten all over again.

~~~~  °o°  ~~~~

Nudel Gratin

As is served at Biergarten, Germany Pavilion, EPCOT

 

°o°  1 1-pound box of elbow macaroni  
°o°  2 cups heavy cream  

°o°  2 eggs  

°o°  1/4-1/2 teaspoon of salt 

°o°  dash of white pepper  

°o°  dash of nutmeg  

°o°  4-6 ounces of Swiss cheese, shredded  

°o°  4-6 ounces of white cheddar cheese, shredded  

°o°  1/2 cup additional Swiss cheese, shredded  (for topping)
°o°  1/2 cup additional white cheddar, shredded  (for topping)

Preheat oven to 375.

Cook elbow macaroni according to package directions in heavily salted water in a large pot until the pasta is al dente.  Drain, return to the pot it was cooked in, and set aside.

While pasta is cooking, combine heavy cream, 3 eggs, salt, pepper, nutmeg, and the two cheeses (not including the 1/2 cup of each cheese reserved for the topping).  Whisk together until egg is mixed and cheese is evenly distributed in the mixture.  Pour the mixture into the noodles resting in the pot, stirring and folding carefully so that the mixture is evenly distributed with the noodles.  


Pour the mixture into a greased 16x9 baking dish (cream will fall to the bottom of the mixture, this is OK).  Cover with foil and bake for 30 minutes.  After 30 minutes has passed, remove from the oven and top with the remaining cheese, spreading evenly.  Return the oven and bake an additional 15 minutes or until cheese is melted and slightly browned.

Cool slightly before slicing into squares and serving.  

~~~~  °o°  ~~~~

Unknown

 Having just gotten back from the Princess Half Marathon and completing the Glass Slipper Challenge, my mind is on one thing...  Pasta. 

Having done two half marathons now, I know that there's nothing in the world I want more after a long run than pasta!  For the Wine and Dine Half Marathon 2013, all I wanted was spaghetti.  Seriously, I craved it for days, and I never, ever crave spaghetti.  This time, I was all about rich and flavorful pastas.  Something like Alfredo, without the heaviness.

While researching Disney pasta recipes, I came across the perfect recipe to fill my craving: spaghetti carbonara.  Pasta, bacon, eggs...  Pretty much my dream post-race food.  What's not to love?

 

Spaghetti carbonara has been featured around Disney World in a variety of places.  Perhaps the most popular of these is at Art of Animation Resort's Landscape of Flavors Food Court.  Despite being the newest resort to the Disney family, this recipe has undergone a couple of changes during its short time as a featured chef's favorite featured pasta dish.  Originally a dish made up of a egg-based cream sauce with bacon and onions (sometimes peas), it has evolved into a cream sauce with a prosciutto and bacon mix and broccoli (yuck).  Variations of this dish have also been served at Planet Hollywood in Downtown Disney, and a more refined version, sans broccoli but with truffle oil and using pancetta instead of bacon is available at The Swan's Il Mulino.   

 

The version of the recipe I used is the original recipe featured at Art of Animation's Landscape of Flavors both because that's the most popular version of the dish, and because I can't stand broccoli...  Meaning I really didn't want to make the newer and current broccoli-tainted version (did I say yuck already?).  However, with very little effort, this recipe can be easily tweaked to be the more refined dish featured at Il Mulino.  

I have to say, I love, love, love this pasta dish.  First, it's fast, easy, and cheap... 

All very good things.  But secondly, it's unbelievably rich and luxurious tasting.  Flavorful, creamy, and a great variety of textures, plus a slam dunk for anybody who loves bacon.  I admit, I cooked the bacon until it was very crisp, while the restaurant versions tend to not cook the bacon as long for a softer texture.  Really, it's all personal preference.  I prefer super crunchy bacon, but for those who like something a little less crisp, cook the bacon until it's warmed through, cooked, but not crispy. 

 

I think the only change I'd make to this recipe is using less pasta for a more bacon and cream flavor.  Or the same amount of pasta, but more bacon.  Because really, is there such a thing as too much bacon?

~~~~  °o°  ~~~~

Spaghetti Carbonara

As is served at Landscape of Flavors Food Court, Art of Animation Resort

 

°o°  1 pound spaghetti
°o°  1 lb bacon, chopped
°o°  1/2 cup onion, chopped

°o°  2 cloves garlic, minced

°o°  2 eggs, room temperature, beaten

°o°  2 tablespoons heavy cream
°o°  1/2 cup grated Parmesan cheese

°o°  Salt and pepper, to taste

In a large pot of salted, boiling water, add pasta and cook until al dente (or slightly under desired doneness).  

While the pasta is boiling, cook bacon in a separate skillet.  Remove bacon to paper towels to drain, reserving 3 tablespoons of bacon fat.  Return skillet to heat, cook onions until translucent, then add garlic, cooking only until aromatic, about 1 minute or less.  Add to bacon mixture, set aside.

Combine eggs, heavy cream, beat until mixed.  Set aside.

Drain and rinse pasta in warm water, return pasta to pot.  Turn heat to medium-low.  Drizzle in heavy cream and egg mixture and toss until coated, making sure that pasta is thoroughly warmed.  Add reserved bacon fat, bacon, and onions.  Fold in Parmesan cheese.  Toss until incorporated and pasta is warm.  Serve immediately.

** To serve Il Mulino version, cook bacon and drain, discarding bacon fat.  Add Marsala wine to bacon pan along with onions to delgaze pan.  Cook onions until translucent, add garlic and cook until aromatic.  Substitute 3 tablespoons truffle oil for bacon fat and toss in pasta and prepare as above, making sure to add wine reduction along with onions to pasta dish.

~~~~  °o°  ~~~~

Unknown

When it comes to carbs, I am the queen...  And when it comes to pasta, I'm an addict.  I'm a certified pasta junkie.  I'd have it every day and for every meal if I could...  Tomato sauce, cream sauce, butter, doesn't matter.  I love, love, love it.  One of my favorite comfort foods of all time is a pasta dish, and most people would cringe when they heard it involves a sauce that's like a creamy gravy, maybe some bacon, and a ton of cheese that I call "Slop."  I'm not joking when I say that I'm kinda a fan of pasta.

All that being said, why it took me so long to do this recipe...  I have no idea.

It has all of my favorites...  Cream sauce, cheese, prosciutto, basil, garlic, and of course pasta...  And it's thrown all together in less then 10 minutes.  The only mild catch for me was the shrimp, not because I don't like it, but I have a totally irrational fear of not cooking it properly.  A part of me is always mildly amazed that my entire household doesn't come down with food poisoning after I cook seafood.  I think my son subconsciously realizes this as it's one of the only foods he just won't touch.

Anyway, this recipe is a dream in every way, a complete and total home run.  I

love how quickly it came together and how completely foolproof it is.  Seriously, it's pretty much impossible to mess up.  It also looks beautiful when served.  I was very surprised that the creamy sauce didn't wash out the flavors of the prosciutto or the basil, or even the shrimp.  This is light and fresh, not your typical heavy creamy pasta.

I will say, if I were to make this again, I'd probably only use about a half a pound of pasta, or I'd double the shrimp, garlic, and prosciutto so that there was more of it distributed in the pasta.  I like a nice, meaty sauce, and I love my prosciutto, so that may be just my preference.  I also think a little splash of fresh lemon juice or maybe some zest would take this pasta to the next level.

~~~~  °o°  ~~~~

Shrimp and Prosciutto Penne Pasta

As is served at Grand Floridan Cafe, Disney's Grand Floridian Resort and Spa

 

°o°  1 pound penne pasta 
°o°  2 tablespoons olive oil

°o°  1 tablespoon chopped garlic

°o°  10 ounces medium-sized shrimp

°o°  1/2 cup chopped prosciutto

°o°  1/2 cup white wine

°o°  1 cup heavy cream

°o°  1/2 cup shredded fresh Parmesan cheese

°o°  1/4 cup fresh chopped basil 
°o°  1/4 cup diced fresh tomato

Cook until pasta until al dente and drain.  Set aside and keep warm.

Warm olive oil in a large skillet or stock pot.  Add garlic, shrimp, and prosciutto and cook over medium heat for about 3 minutes, or until shrimp are pink, firm, and slightly opaque.  Add white wine and simmer for about 1 minute, stirring constantly.  Add cream and cheese and gently fold in pasta until proscuitto and shrimp are evenly distributed throughout pasta.  Toss in tomatoes and basil and serve immediately, garnished with additional basil, tomatoes, and cheese.

~~~~  °o°  ~~~~

Unknown