smurfette101 Posted October 24, 2007 #1 Share Posted October 24, 2007 How much is it? And are the recipes scaled down? Link to comment Share on other sites More sharing options...
cruisinbuddy Posted October 24, 2007 #2 Share Posted October 24, 2007 I'm sure they're scaled down. One time, a long time ago, someone asked the Chef in the Cafeteria at my fathers work for his Brownie Recipe. Well you take 200 pounds of flour, :eek: Link to comment Share on other sites More sharing options...
travel girl23 Posted October 25, 2007 #3 Share Posted October 25, 2007 How much is it? And are the recipes scaled down? The cookbook, The Carnival Experience, is $18.00 and the recipes are scaled down. It is available throughout the cruise and also on the Gala Buffet night when the chef will autograph it. Here is a picture of the chef signing my cookbook. Travelgirl Link to comment Share on other sites More sharing options...
MEOWSMURPHY Posted October 25, 2007 #4 Share Posted October 25, 2007 Does anyone know if any of the Carnival cookbooks has an escargot recipie? I'd buy one in a heartbeat for that recipie...:D Thanks,,,Emmy Link to comment Share on other sites More sharing options...
travel girl23 Posted October 25, 2007 #5 Share Posted October 25, 2007 Does anyone know if any of the Carnival cookbooks has an escargot recipie? I'd buy one in a heartbeat for that recipie...:D Thanks,,,Emmy From Carnival Creations: Escargot Bourgignonne 3/4 cup butter 2 tablespoons minced garlic 1 tablespoon finely chopped onion 2 tablespoons white wine 1 teaspoon Pernod or anise-flavored liqueur Pinch grated nutmeg 1 can escargot, well drained 1 tablespoon chopped parsley In a large frying pan melt butter over high heat; stir in garlic and onion. Cook until vegetables are tender but not brown. Stir in wine, liqueur, nutmeg, and escargot; season to taste with salt and pepper. Reduce heat to low; simmer 10 to 15 minutes or until flavors are blended. Sprinkle with parsley. Serves 6. Enjoy - Travelgirl Link to comment Share on other sites More sharing options...
WeBeCruisin' Posted October 25, 2007 #6 Share Posted October 25, 2007 The cookbook, The Carnival Experience, is $18.00 and the recipes are scaled down. Do they have a recipe for the Bouillabaise? I've only been on the Conquest last year and the Liberty last week so I don't know if the other ships have a Fish and Chips restaurant or not. The bouillabaise was outstanding. Thanks! Allen Link to comment Share on other sites More sharing options...
MEOWSMURPHY Posted October 25, 2007 #7 Share Posted October 25, 2007 THANK YOU ,THANK YOU, THANK YOU... I just recently purchased some escargot plates and want to surprise DH with an appetizer...I really appreciate the recipie...:) Have a great day... Emmy Link to comment Share on other sites More sharing options...
MEOWSMURPHY Posted October 25, 2007 #8 Share Posted October 25, 2007 Sorry...duplicate post... Link to comment Share on other sites More sharing options...
travel girl23 Posted October 26, 2007 #9 Share Posted October 26, 2007 Do they have a recipe for the Bouillabaise? I've only been on the Conquest last year and the Liberty last week so I don't know if the other ships have a Fish and Chips restaurant or not. The bouillabaise was outstanding. Thanks! Allen From Carnival Creations: Bouillabaisse 2 tablespoons olive oil ¼ cup chopped onion ¼ cup chopped leek ¼ cup chopped fresh fennel ¼ cup chopped celery 1 teaspoon minced garlic 2 bay leaves 3 cups seafood stock ½ cup diced tomato ½ cup white wine Juice from ½ orange ¼ teaspoon chopped fresh thyme Small pinch saffron 8 oz. fresh fish fillets, diced 6 oz. uncooked shrimp, peeled, deveined 4 oz. mussels, scrubbed 4 oz. scallops 4 oz. lobster meat, if desired 4 oz. chopped clams In 5-quart Dutch oven heat 1 tablespoon oil until hot over medium-high heat; stir in onion, leek, fennel, celery, garlic, and bay leaves. Cook until onion is tender. Stir in seafood stock, tomato, wine, orange juice, thyme, and saffron. Cover; bring to a boil. Reduce heat to low; simmer 10 minutes. In large frying pan heat remaining 1 tablespoon oil over medium-high heat until hot. Add fish, shrimp, mussels, scallops, and lobster; cook until shrimp turn pink. Add to stock mixture; simmer 3 to 4 minutes. Add clams; continue cooking until all seafood is cooked. Remove bay leaves; season to taste with salt and pepper. Serves 6. Enjoy! Travelgirl Link to comment Share on other sites More sharing options...
WeBeCruisin' Posted October 26, 2007 #10 Share Posted October 26, 2007 From Carnival Creations: Bouillabaisse Thanks you SO much for your time and trouble! Allen Link to comment Share on other sites More sharing options...
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