Welcome back friends! This week we’ll be cooking Remy’s Ratatouille from one of my favorite Disney and Pixar films, Ratatouille!
This recipe is featured near the end of the film when Remy is preparing a meal for the food critic, Anton Ego. It is referred to briefly as a “peasant’s dish”, but Remy’s version ignores all labels and boils down to good food that comforts the soul.
Ratatouille is warm and comforting; the perfect main or side dish for a cool or cold day. The arrangement of vegetables within the baking dish is creative and fun to do, although give yourself enough time to mise en place before beginning! Anyone can cook, bon appetit!
2 eggplant, trimmed and very thinly sliced
6-8 Roma tomatoes, trimmed and very thinly sliced
2 yellow squash, trimmed and very thinly sliced
2 zucchini, trimmed and very thinly sliced
2 tablespoons of olive oil
4 cloves of garlic, minced
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
Pepper, to taste
Salt, to taste
28 ounce can of crushed tomatoes
2 tablespoons of fresh basil, chopped
4 tablespoons of olive oil
2 tablespoons of fresh basil, chopped
1 teaspoon of garlic, minced
2 tablespoons of parsley, chopped
2 teaspoons of fresh thyme
Salt, to taste
Pepper, to taste
Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm rounds (I used a mandolin when possible), then set aside.
To make the sauce, heat the olive oil in an oven-safe pan over medium-high heat.
Sauté the onion, garlic, and bell peppers until soft (about 10 minutes), then season with salt and pepper.
Add the crushed tomatoes and stir until the ingredients are fully incorporated, then remove from heat, add the basil and stir again.
Pre-heat the oven for 375 F.
Arrange the sliced veggies in a repeating pattern (squash, zucchini, eggplant, tomato) on top of the sauce from the outer edge to the middle of the pan, then season with salt and pepper.
To prepare the herb seasoning, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil in a small bowl.
Brush the herb seasoning over the arranged vegetables.
Cut a circle of parchment paper and place it over the vegetables in the pan, then bake for 40 minutes.
Remove the parchment paper, then bake for another 20 minutes, until the vegetables are softened.
If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.
I’ve been playing Disney Dreamlight Valley and I cannot get enough! To be able to befriend my favorite Disney characters and design a village for them to live in fills me with immeasurable happiness! Definitely a favorite cozy game for anyone who loves Disney and life sims!
One of my favorite things to do in the game is cook with Remy, and there are a lot of recipes to discover! If you want to learn every existing recipe, I’ve created guides to help!
These visual or infographic guides are divided into Appetizers, Entrees and Desserts and then organized alphabetically by the name of the dish.
Please let me know if you would like me to work on a guides for anything else within Disney Dreamlight Valley or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!
Welcome back friends! This week we are cooking Linguini’s soup from one of my favorite Disney and Pixar films, Ratatouille!
This is referred to as Linguini’s soup by the staff at Gusteau’s restaurant, but we all know Linguini made a mess of it and Remy couldn’t resist doctoring it up to make it more palatable before escaping from the kitchen.
It is never said what kind of soup this is, but judging by what Remy adds, we can conclude it is probably a variation of potato and leek soup! This soup is creamy and filling, the perfect cozy dinner on a cold night!
3 tablespoons of unsalted butter
3 cloves of garlic, peeled and smashed
4 large leeks, white and light green parts only, roughly chopped
1⁄4 teaspoon of ground black pepper
1 teaspoon of salt
2 lb. of potatoes, peeled and roughly chopped
6 cups of vegetable broth
2 bay leaves
3 sprigs of fresh thyme
1 cup of heavy cream
Chives, finely chopped, for serving
In a large soup pot or dutch oven, melt the butter over medium heat.
Add the garlic, leeks, black pepper and salt. Cook, stirring regularly, until soft and wilted (about 10 to 15 minutes).
Add the potatoes, broth, bay leaves and thyme to the pot, then bring to a boil.
Cover the soup and turn the heat down to medium / low.
Simmer for 45 minutes, or until the potatoes are very soft.
Remove from the heat, then remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender until smooth.
Add the heavy cream, place back on the heat and bring to a simmer.
Taste and adjust the seasoning to your liking with salt and pepper.
Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.
This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!
I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!
MERLIN’S SOFT GINGER COOKIES
2 1/4 cups of all-purpose flour
2 teaspoons of ground ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/4 teaspoon of salt
3/4 cup of butter, softened
1 cup of sugar
1 tablespoon of water
1/4 cup of molasses
2 tablespoons of sugar
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper.
Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
Welcome back friends! This week we’ll be frying up Tiana’s Beignets from Disney’s The Princess and the Frog.
This recipe is featured several times as it is one of Tiana’s specialties, but the most memorable is when she’s preparing them in Duke’s Cafe. She is seen dusting a large batch with powdered sugar, then lightly drizzling them with honey. They look so good!
These Beignets are fluffy and delicious! The dusting of powdered sugar and drizzle of honey give a nice sweetness, without overload. I added nutmeg to the recipe because it was mentioned as Tiana’s secret ingredient in one of my daughter’s books!
3 cups of flour, plus more for dusting
3/4 teaspoons of kosher salt
1/2 teaspoon of nutmeg
3 tablespoons of sugar, divided
1 cup of warm whole milk
1 packet of active dry yeast
1 large egg
3 tablespoons of butter, melted
1 1/2 to 2 quarts of vegetable oil
2 cups of powdered sugar
Combine the flour, salt, nutmeg and 2 tablespoons of the sugar in a large bowl.
In a separate medium bowl, combine the warm milk, 1 tablespoon of sugar and the yeast, then allow it to sit for about 5 minutes or until foamy.
Beat the egg into the foamy mixture, then add it to the bowl of dry ingredients.
Mix by hand until until the dough comes together, then add the melted butter and keep mixing and kneading with your hand until well incorporated (the dough will be smooth and slightly tacky to the touch).
Shape the dough into a ball and place it in a greased bowl.
Cover the bowl with plastic and allow it rise until doubled in size (this could be 1 to 2 hours depending on the temperature of the room).
Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangular shape about 1/4 inch thick. Cut the dough into 12 rectangles, then cover them with a flour dusted towel to rest while you heat the oil.
In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
Place a cooling rack over a baking sheet next to the pot of oil and have tongs or a spider ready.
Scoop the powdered sugar (about 1/3 cup at a time) into a sifter and set it next to the rack and the sheet pan.
Fry the beignets for about 90 seconds on each side, or until golden.
Use your tongs or spider to lift the beignets out of the frying oil and place them on the cooling rack for at least a minute.
While they are still hot sift powdered sugar over both sides, top and bottom, then drizzle with honey.
Welcome back friends! This week we’ll be cooking Hen Wen’s Apple Porridge from Disney’s The Black Cauldron.
This recipe is featured in the beginning of the film, when Caer Dallben asks Taran to feed Hen Wen the porridge he prepared for her.
This porridge looks much more appetizing than the one in the film. I couldn’t help myself! I thought to myself, if I wanted to eat porridge with apples, I’d want the apples to be cooked separately to develop their flavor more and I’m sure Hen Wen would approve!
HEN WEN’S APPLE PORRIDGE
2 apples, peeled and cut into slices
1/3 cup of water
1 cup of old fashioned oats
1 3/4 cups of whole milk
1/8 teaspoon of salt
Peel and cut the apples into slices.
Pour the water into a small sauce pan, then add the apples.
Sprinkle the desired amount of cinnamon and brown sugar onto the apples and stir to distribute.
Cover and cook until tender, stirring occasionally to evenly coat and cook the apples.
Once cooked, remove from the heat and set aside for the porridge (see below).
In a medium saucepan, boil the milk with the salt.
Stir in the oats.
Cook the oats for about 5 minutes over medium heat; stirring occasionally.
Remove the porridge from the heat and sprinkle with brown sugar and cinnamon, then stir to distribute.
Spoon the porridge into two bowls and arrange the cooked apple slices (see above) on top. I arranged mine into the shape of a rose and I believe next time I’ll cover the porridge completely.
Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!
This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.
Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!
TRIGGER’S BLACKBERRY PIE
2 1/2 cups of all-purpose flour
1 teaspoon of kosher salt
1 cup of unsalted butter, chilled
6-8 tablespoons of water, chilled
1 cup of sugar
1/2 cup of flour
4-6 cups of fresh blackberries
Add the flour and salt to a bowl and whisk to combine.
Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan.
Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
Pre-heat the oven to 425 F.
Wash the blackberries and add them to a bowl.
Add the sugar and stir until well coated, then add the flour and stir until well coated.
Pour the filling into the prepared pie crust.
Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
Using a fork or your fingers, crimp or pinch the edges.
Add 3 to 4 slits for venting while the pie bakes.
Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking.
Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
Disneyland is one of my happy places! Is it yours? I’ve always wanted to bring a little bit of the magic into my home by theming one of my rooms after the park and I’m finally getting started! My first piece of the room is a lamp inspired by “Jingles” from King Arthur’s Carousel!
My mom has had this carousel horse lamp for as long as I can remember and when they moved, she offered it to me. I took it, immediately re-imagining it as Jingles. It was a little difficult to get started, since this horse is in a different style and pose, but I took inspiration from the bells, flowers and colors!
Now I know not many people have spare carousel horse lamps lying around, but you’re welcome to follow my instructions if you do, or if you have something else similar that you would like to repaint and/or retheme. Have fun with your imagination!
Carousel horse lamp
Rubbing alcohol (optional)
Small disposable bags and painters tape
Krylon paint and primer spray (white)
Hot glue gun with glue inserted
6mm gold jingle bells
8mm acrylic rosettes
Clean the lamp; wipe it down with a damp washcloth, then rubbing alcohol (if needed) and allow the lamp to dry.
Wrap the cord, and the socket and light fixture up in plastic bags and secure them with painter’s tape.
In a well ventilated area, spray the lamp with the white primer/paint. I am still getting the hang of spray painting, so if you’re like me and drips or bubbles form, wait for the lamp to completely dry then lightly sand out the rough parts. Wipe the lamp down with a damp washcloth and allow it to dry, then try again. I finished with brushing on white acrylic paint.
Once you’re satisfied with the white coat and it’s dry, paint the saddle, bridle, eyes, hooves, pole and base. This may take more than one coat so be patient and allow them to dry in between each application.
Once the paint is dry, paint or spray the lamp with a varnish. The finish is based on preference, I used matte, but you can up the gloss if you want!
Once the varnish is dry, use the hot glue gun to glue roses along the bridle and anywhere else you prefer.
Trace light pencil guidelines where you want the jingle bells to be, then attach them with hot glue.
Do you still have a VCR? Not many people have VCRs anymore. We do, although we don’t use it often.
If you don’t have a VCR anymore, what should you do with all your old VHS, including all those Disney films you grew up with? You could collect them, donate them, or recycle them. But wait! If you decide to recycle them, let’s remove the beautiful cover art and use it to make some drink coasters!
Disney VHS cover art
A “pair of compasses” tool
Ceramic coasters with cork bases
A foam paintbrush
Clean the coasters; wipe them down with a damp washcloth and allow them to dry.
Remove the cover art from the VHS cases and, using a pair of compasses tool, trace circles that are slightly smaller in diameter than the diameter of the coasters.
Carefully cut out the circles and erase any leftover pencil markings.
Using a foam paintbrush, paint a layer of Mod Podge onto a coaster, then carefully place one of the cutouts onto the center, smoothing away any wrinkles or bubbles.
Brush another layer of Mod Podge over the top of the artwork on the coaster in one direction (it will dry clear, but you will be able to see the texture once dry).
Repeat steps 4 and 5 on each coaster and allow them all to fully dry.
Once dry, turn each coaster perpendicular to the original brushstroke and paint another layer of Mod Podge over the top so a crosshatch texture is formed when dry.
Allow this final layer to completely dry and you’re ready to use your own personal Disney coasters!
Welcome back friends! We took a little break from creating Disney recipes, but I’ve missed this, so we’re picking things back up again! This month we’ll be roasting the peanuts from the WDP Circus in Disney’s Dumbo.
This recipe is featured twice in the film. Timothy mouse is snacking on them when he first meets Dumbo, and when Dumbo stretches his ears to fly, he sucks them up and sprays over all the rude elephants.
I love salted peanuts! These are brined to get the salted flavor within the the shell, then tossed with peanut oil and salt before roasting. These are a healthy and delicious snack, I hope you enjoy them!
WDP CIRCUS’S ROASTED PEANUTS
1 1/2 pounds in-shell raw dried peanuts
2 quarts of water
1/2 cup of kosher salt
2 tablespoons of peanut oil
2 tablespoons of kosher salt
Thoroughly rinse the peanuts under cool water to remove any excess dirt.
In a large bowl or pot, dissolve the 1/2 cup of salt in the water, then add the peanuts.
Place a plate over the water’s surface to ensure the peanuts are submerged and brine for 24 hours.
Drain the water, and spread the peanuts on baking sheets in a single layer to dry (this may take several days).
Once the peanuts are dry, preheat the oven to 350 degrees F.
Place the peanuts in a large bowl and toss them with the peanut oil and salt until well coated.
Spread the peanuts back out onto baking sheets in a single layer.
Roast in the oven for 40 to 45 minutes, rotating the pan(s) after 20 minutes. Everyone’s oven is different, so keep an eye on them so they won’t burn!
Remove the peanuts from the oven. They will continue to “cook” and become crunchy as they cool.