The Golden Door cooks light & easy : delicious recipes from America's premier spa / by Michel Stroot.

Format:

Book

Author/Creator:

Stroot, Michel.

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Quick and easy cooking.

Low-calorie diet--Recipes.

Low-calorie diet.

Golden Door.

Genre:

Recipes.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

xl, 230 pages : illustrations (some color), ; 26cm

Edition:

First edition.

Other Title:

Golden Door cooks light and easy

Place of Publication:

Salt Lake City, Utah : Gibbs Smith, [2003]

Summary:

"Bringing out the seasonal freshness in ingredients, without using butter and other unnecessary fats, is the cornerstone of my cooking" says Michel Stroot, who has made the Golden Door's "spa cuisine" so popular with guests for three decades. In The Golden Door Cooks Light & Easy, he really brings his concepts home, providing nutritious recipes that are innovative, delicious, satisfying and pleasing to the eye -- yet easy enough for the home cook to make. This cookbook is geared to every sort of home chef, from those who want to lighten up their cooking, to time-pressed folks who want to eat healthfully, to food aficionados who love interesting flavors and farmers market adventures, to those who follow special diets. Inspired by his years of working only steps from the spa's organic garden, Chef Michel has created a book of recipes for all occasions -- from weeknight suppers to elegant entertaining. Shopping wisely, cutting time in the kitchen, and reducing fat while enhancing flavor -- Chef Michael shares all his trade secrets in this book. You'll feel like a guest at the famous spa as you sample from chapters covering appetizers to desserts, poultry and seafood to meatless main courses, plus breakfast and refreshing spa beverages. Color photos and Michel's own narrative take you inside the Golden Door, where stunningly beautiful surroundings are a fitting backdrop for the spa's program of exercise, beauty treatments, opportunities for reflection, and, of course, Chef Michel's delicious food. Here are the recipes guests love most -- foods full of energy and Chef Michel's own enthusiasm for life.

Contents:

Breakfast 1

Smoked Chicken and Pea Sprout Omelet 2

Asian Omelet 3

Tuscan Omelet 4

Blue Corn and Buttermilk Waffles with Spiced Pear Butter 6

Golden Door Breakfast Burrito with Roasted Salsa Mexicana 8

Rancho La Puerta Granola 10

Apple Spice Muffins 11

Jennifer's Soy-Flour Muffins 12

Orange and Butternut Squash Muffins 13

Orange Quinoa Muffins 14

Appetizers 17

Ricotta-Herb Crostini 18

Beet Tartare on Garlic-Herb Baguette 19

Cabbage Hand Rolls with Gingered Wild Rice 20

Carrot-Dill Potato Pancakes 21

Individual Black Bean Tostadas 22

Eggplant Caviar with Purple Potatoes 23

Napa Cabbage and Crabmeat Salad with Wasabi-Sour Cream Sauce 24

Vegetable Terrine Provencale 26

Vegetable Crudite with Roasted Red Pepper and Basil Mayonnaise 28

Artichoke and Basil Dip 31

Asparagus Guacamole 32

Cannellini Bean and Roasted Garlic Dip 33

Soups 35

Bourride with Fennel and Monkfish 36

Chilled Honeydew Melon Soup with Mint 37

Chilled Chayote and Avocado Soup 38

Cold Carrot and Orange Soup with Cumin 39

Golden Gazpacho 40

Corn Tortilla Soup 41

Lemon Chicken Soup 42

Vegetable, Chicken and Barley Soup 43

Mulligatawny Soup 44

Red Bell Pepper Soup with Fresh Basil 45

Root Vegetable Soup with Dilled Sour Cream 46

Shipwreck Soup 47

Spiced Peach and Ginger Soup 48

Split Pea and Fresh Pea Soup with Basil 49

Summer Corn Chowder with Crabmeat 50

Miso Soup with Tofu, Scallions and Enoki Mushrooms 51

Salads 53

Spring Wild Rice Salad 54

Arugula, Grapefruit and Shaved Parmesan Salad with Peppercorn-Chive Vinaigrette 55

Frisee with Garden-Fresh Strawberries and Mango-Tahini Dressing 56

Papaya, Orange and Bermuda Onion Salad 57

Spinach and Buckwheat Sprout Salad with Sweet and Sour Dressing 58

Asparagus, Bean Sprout and Scallion Salad 59

Grilled Asparagus with Radicchio and Roasted Anaheim Chili Vinaigrette 60

Celery Root and Orange Salad with Ginger, Peanut and Cilantro Dressing 62

Ruby Red Grapefruit Coleslaw 63

Mexican-Style Chicken Taco Salad with Cumin Salad Dressing 64

Thai-Style Chicken Salad 65

Curried Papaya and Crabmeat Salad with Curried Mango Dressing 66

Tender Spring Greens and Shrimp Salad 67

Five-Spice Duck Breast Salad with Garden Arugula and Watercress 68

Tofu Nicoise Salad with Crispy Potato Scallops and Mustard Vinaigrette 70

Golden Door Salad with Tonnata Dressing 72

Herbed Bean Salad 74

Southwest Caesar Salad 75

Poultry, Meat and Game 77

Chicken Duxelle with Steamed Baby Carrots 78

Curried Pineapple Chicken Breast with Cardamom-Spiced Basmati Rice 80

Ginger-Marinated Chicken with Soba Noodles and Ginger, Peanut and Cilantro Sauce 82

Glazed Orange-Basil Chicken with Baked Yams and Wilted Spinach 83

Grilled Chicken on Petite Ratatouille Provencale with Balsamic Sauce 84

Poached Chicken Breast with Spring Fava Beans 86

Tamarind Chicken Stir-Fry 87

Seared Five-Spice Chicken with Shiitake Mushroom Sauce 88

Chicken Roulade and Red Potatoes with Chervil 90

Butternut Squash and Smoked Chicken Ravioli with Vine-Ripened Tomato Coulis 92

Chicken, Mango and Anaheim Chili Quesadillas 94

Turkey Basil Mozzarella Pizza 96

Roasted Yam, Fennel and Turkey Sausage Turnover 98

Beggar's Purse with Ground Turkey 100

Turkey Rice Meatballs in Tomato Broth 102

Grilled Quail with Spring Vegetable Orzo 103

Seared Duck Breast with Cherry Sauce and Butternut Squash-Orange Risotto 104

Cornish Game Hen Gremolata with Lemon-Parsley Mashed Potatoes 106

Apple-Stuffed Quail with Potato-Onion Galette 108

Broiled Lamb Chops with Whole-Grain Mustard and Belgian Root Vegetable Mash 109

Curried Leg of Lamb with Currants, Mango and Deborah's Basmati Rice 110

Seafood 113

Poached Salmon with Sweet and Sour Red Cabbage and Parsnip Mashed Potatoes 114

Grilled Salmon with Three Salsas 116

Poached Salmon on Mixed Greens with Wild Rice Melange 118

Seared Onaga with Cucumber, Jicama and Herb Salsa 119

Southwestern-Style Roasted Sea Bass with Summer Vegetables 120

Mahi Mahi Veracruzana 122

Grilled Mahi Mahi with Stir-Fried Vegetables and Wood Ear Mushroom Sauce with Five-Spice Powder 124

Mahi Mahi with Grapefruit, Tarragon and Shallot Sauce and Herbed Quinoa 126

Peppered Ahi Tuna with Citrus and Pea Shoot Salad 127

Grilled Halibut Florentine with Warm Tequila-Tomato Vinaigrette 128

Citrus-Broiled Sea Scallops 130

Firecracker Shrimp with Five-Spice Acorn Squash 131

Hot Soba Noodles with Shrimp and Shiitake Mushrooms 132

Italian-Style Cannellini Beans with Shrimp 133

Lobster and Butternut Squash Ravioli 134

Mexican-Style Crab Tostada 136

Golden Door Bento Box 137

Meatless Main Courses 141

Asparagus and Spa Pesto Risotto 142

Red Lentil Roulade with Spinach and Crimini Mushrooms and Yogurt-Horseradish Sauce 144

Savoy Cabbage with Tofu, Lentils, Sweet Corn and Shallot Sauce 146

Spicy Tofu and Lemongrass Stir-Fry 149

Baked Acorn Squash with Curried Tofu, Lentils, Spinach and Spiced Pecans 150

Vegan Irish Stew with Potato Gratinee and Wild Mushroom Sauce 152

Shallot-Herb Stuffed Potatoes 154

Apple and Gruyere Sandwich on Wild Rice and Orange-Walnut Bread with Tarragon, Fennel and Blood Orange Mayonnaise 155

Open-Faced Tempeh Sandwich with Pickled Red Cabbage on Old-Fashioned Tecate Bread 156

Anasazi Beans with Quinoa, Corn and Salsa Mexicana 158

Angel Hair Pasta with Diced Tomatoes, Edamame Beans, Basil and Virgin Olive Oil 160

Thai Vegetable Medley with Coconut Milk and Cilantro 161

Lebanese-Style Lentils and Rice with Spinach 162

Desserts 165

Rosemary-Infused Chocolate Fudge Cake with Chocolate-Tofu Frosting 166

Lemon Polenta Cake with Macerated Strawberries 168

Yam-Orange Pie with Bran Crust 170

Blueberry Crisp 171

Summer Fruit Tart 172

Apple-Cranberry Clafoutis 174

Apricot Yogurt Parfait 175

Chocolate-Mocha Flan 176

Golden Door Chocolate Chip Cookies 177

Almond Lace Cookies 178

Spa Truffles with Cranberries, Walnuts and Chocolate Chips 179

Cinnamon-Sugar Nachos with Pineapple-Cranberry Salsa and Mango-Lime Coulis 180

Green Apple and Moroccan Mint Tea Sorbet 181

Mango-Banana-Orange Sorbet 182

Serving Suggestion: Almond Lace Cookie Sandwich 182

Fruited Couscous with Mint 183

Almond Crepes with Spiced Pineapple and Kiwifruit 184

Poached Seckel Pears with Stilton Cheese and Lemon-Spice Sauce 186

Butternut Squash and Orange Creme 187

Beverages 189

Carrot, Apple and Gingerroot Juice 190

Iced Watermelon-Cranberry Drink 191

Rose Hip and Cranberry Tea 192

Sparkling Lavender Lemonade 193

Hot Minted Apple Juice 194

Banana-Strawberry Smoothie 195

Golden Door Basics 197

Chicken Stock 200

Vegetable Broth 201

Fish Stock 202

Court Bouillon 203

Balsamic Sauce 204

Vine-Ripened Tomato Coulis 205

Silken Tofu Mayonnaise 206

Variation: Roasted Red Pepper and Basil Mayonnaise 206

Variation: Herbed Tofu Mayonnaise 207

Citrus Vinaigrette 208

Mango-Tahini Dressing 209

Ginger, Peanut and Cilantro Sauce and Dressing 210

Lime-Miso Dipping Sauce and Dressing 211

Salsa Mexicana 212

Tomatillo Salsa 213

Spa Pesto 214

Variation: Southwestern Spa Pesto 214

Semolina Dough 215

Variation: Focaccia 216

Variation: Garlic-Herb Baguette 216

Variation: Pizza Crust 216

Old-Fashioned Tecate Bread 217

Wild Rice and Orange-Walnut Bread 218

Golden Door Chips 220

Savory Five-Spice Tuiles 221

Citrus-Almond Tuiles 222

Steamed Fluffy Rice 223

Variation: Steamed Fluffy Wild Rice 223

Plain Easy Quinoa 224

Crispy Asian Coleslaw 225.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

158685254X

OCLC:

50722243

Online:

Laurie Burrows Grad Collection Home Page