From Pam Brandon, Disney Blog Food Writer a new cookbook that will bring food recipes from all three Epcot Festivals into one
You can’t buy a copy until September, but we wanted to give blog readers a sneak peek at the new Epcot cookbook that debuts just in time for the Epcot International Food & Wine Festival (September 19-November 10). Instead of an annual cookbook just for that festival, the new book – even the title is still in the working stages – will feature, for the first time ever, recipes from Epcot International Food & Wine Festival, winter’s Holidays Around the World and the springtime Epcot International Flower & Garden Festival.
Here’s a picture of Disney photographer Matt Stroshane and stylist Laurel Ainley as they shot the new food photos for the book. Long days and lots of prep create pretty dishes we hope will make you hungry.
Meanwhile, here’s a few photos from the book and one of our favorite recipes from this year’s Epcot International Food & Wine Festival to get you started.
Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri
Serves 6
Salmon
1 teaspoon garlic salt
1/4 cup lemon juice
1/4 cup olive oil
6 (5- to 6-ounce) Verlasso salmon fillets, skin removed
Chimichurri Sauce
1/2 bunch fresh cilantro, including stems, coarsely chopped (about 1 cup)
2 cups coarsely chopped fresh arugula
1/2 cup olive oil
1/4 cup packed fresh mint leaves
3 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon red wine vinegar
Coarse salt, freshly ground pepper, to taste
Quinoa Salad Dressing
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon minced garlic
1 teaspoon white wine vinegar
1/4 teaspoon cumin
Coarse salt, freshly ground pepper, to taste
Quinoa Salad
3/4 cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
1/2 red pepper, diced
1/2 green pepper, diced
1/2 red onion, diced
1 small tomato, diced
1/4 cup corn kernels
1/4 cup chopped cilantro
Coarse salt, freshly ground pepper, to taste
For salmon:
-
- Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
- Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
- Preheat oven to 400˚ F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly spaced.
- Bake 15 minutes or until the salmon easily can be flaked apart with a fork.
For chimichurri sauce:
- Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.
For quinoa salad dressing:
- Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.
For quinoa salad:
- Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.
To serve:
- Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce.
Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.
As co-owner and co-creator of The Main Street Mouse.Working in a technical support position for 18 years, it was time for a change.As the Webmaster and Project Planner, I spend most of my time researching everything from the latest Disney News, technology advances and of course keeping up on all the Marvel news that comes out.I never considered myself a writer but I’ve come to like blogging and sharing news with all.I feel blessed everyday that I get to spend my days working with my best friend and love of my life while we continue to grow and expand what started as a hobby all those years ago.
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