Wednesday, March 12, 2008

Pink Carnation

What would happen if all the cars in America were pink? (Wait for it.....) A Pink Carnation!

I couldn't resist. As you know we went to Disneyland for my Granddaughter's 2nd birthday. We had a wonderful time, how could you not? But, be sure to check back tomorrow for my Friday Pick...I think you will be excited and enticed to visit Disneyland! But I digress....

One of the wonderful meals we had was at the Carnation Café. We were visited by chef Oscar and was even asked if we would like the menu for the Loaded Baked Potato Cheese Soup. We said "yes", of coarse. Tomorrow night I am going to try the soup and see if I can make it as good. I know already I won't. I mean, atmosphere is everything! I will let you know how it goes. (it is not the pick of the week, you'll have to check back for that)

I did find out that Chef Oscar Martinez has been at Disneyland since opening day in 1955 and is the second longest remaining employee there. How cool is that? He was very friendly and even signed our recipe. I just wonder....are all the ingredients there?

If you want to try your is the recipe:

from the Carnation Café, Disneyland

4 large russet potatoes (peeled and smalled diced)
4 med red potatoes (small diced)
6 oz. (2 large stalks) celery (small diced)
6 oz. (1 large or 2 small) carrots (peeled and small diced)
1 med yellow onion (small diced)
2 oz. unsalted butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer for 20-30 min to make it easier to cut. Will slip less)
16 oz. chicken stock or vegetable stock
32 oz. heavy whipping cream
2 oz. flour
1 oz. vegetable oil
salt/pepper to taste
*small dice is 1/4 in. X 1/4 in.
Garnish with these items if desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Monterey Jack Cheese (shredded)

1. Place stock pot, (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release it's fat. Do not allow to burn.
2. Cook bacon until crispy,remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (reserve the rest of the bacon for garnish.) Season with salt and pepper.
3. Turn the heat to medium high, bring the soup to a simmer and cook for 15 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
4. You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasonings.
5. Garnish with your desired toppings.

Do you think I can do it??????


Anonymous said...

I'm sure you can!

Anonymous said...

Sounds fabulous! Thanks for sharing the recipe. I'm sure you'll do great. Send pictures!!!