Canyon Ranch Cooking: Bringing The Spa Home - Hardcover

Jones, Jeanne

Hardcover

ISBN 10: 0060187182 ISBN 13: 9780060187187

Publisher: William Morrow Cookbooks, 1998

Synopsis

The two Canyon Ranch spas are rated No.1 and No.2 (they alternate positions) over and over by readers of the Conde Nast Traveler. Part of the allure are their stunning locations -- in the hills of Tucson, Arisona, and in the Berkshire mountains in Massachusetts -- but one of the best parts of a visit to Canyon Ranch is the food.

Jeanne Jones developed and supervised the Canyon Ranch menu, and in Canyon Ranch Cooking,  she offers everyone a chance to eat the spas' low-cal, low-fat delicious food. The recipes all have detailed nutritional breakdowns to help you plan a healthy meal with a lot of variety. Perhaps best of all are the tips and techniques to help enhance flavor without adding calories. Why does spa food taste so good when nearly all the fat has been removed? Jones reveals all the secrets -- such as adding citrus or vinegar to lift "flat" flavors; grilling over aromatic wood; marinating meat and vegetables; cooking at low temperatures for long periods to "marry" flavors; roasting rapidly for crispy crusts and tender interiors; using dried fruit for rich and creamy fat-free sauces; and much, much more. Try the Canyon Ranch Guacamole, Osso Bucco and Cheese Enchiladas; enjoy Chocolate Mint Cake and Cherry Streusel Pie. This is not a cuisine of deprivation -- the food is wonderful, and the recipes for making it easy and sensible.

This book can't give you a workout or a hike, but it does tell you how to plan your own spa weekend at home, with suggestions for exercise, relaxation, even theme parties for special Saturday night dining. The wonderful recipes and the luscious photographs are here to delight and inspire. With Canyon Ranch Cooking, the spa comes to you.

About this title

About the Author

Jeanne Jones has written more than two dozen books about light cuisine and is an internationally renowned nutrition consultant. Her syndicated weekly column, "Cook It Light," reaches 30 million readers.

Jeanne Jones developed and supervised the Canyon Ranch menu, and in Canyon Ranch Cooking,  she offers everyone a chance to eat the spas' low-cal, low-fat delicious food. The recipes all have detailed nutritional breakdowns to help you plan a healthy meal with a lot of variety. Perhaps best of all are the tips and techniques to help enhance flavor without adding calories. Why does spa food taste so good when nearly all the fat has been removed? Jones reveals all the secrets -- such as adding citrus or vinegar to lift "flat" flavors; grilling over aromatic wood; marinating meat and vegetables; cooking at low temperatures for long periods to "marry" flavors; roasting rapidly for crispy crusts and tender interiors; using dried fruit for rich and creamy fat-free sauces; and much, much more. Try the Canyon Ranch Guacamole, Osso Bucco and Cheese Enchiladas; enjoy Chocolate Mint Cake and Cherry Streusel Pie. This is not a cuisine of deprivation -- the food is wonderful, and the recipes for making it easy and sensible.

This book can't give you a workout or a hike, but it does tell you how to plan your own spa weekend at home, with suggestions for exercise, relaxation, even theme parties for special Saturday night dining. The wonderful recipes and the luscious photographs are here to delight and inspire. With Canyon Ranch Cooking, the spa comes to you.

Reviews

Syndicated food columnist and menu designer for the upscale Canyon Ranch fitness resorts, the prolific Jones (Healthy Cooking for People Who Don't Have Time to Cook, etc.) offers well-flavored, healthful recipes. She restricts fat calories to about 20% and keeps careful tabs on protein-rich foods. The usual healthful helpers (e.g., defatted stocks, fruits and vegetables, herbs and spices) play major roles. Substitutes abound. Instead of the fatty avocado, asparagus and light sour cream make Canyon Ranch Guacamole. Nutritional breakdowns are given for all recipes, and Jones is a firm advocate of portion control. One pound of extra-lean ground round yields eight Canyon Ranch Burgers. Seared Ahi Tuna on Warm Potato and Leek Salad with Sun-Dried Tomato Dressing makes a fine luncheon. Fish 'n' Chips ingeniously dips fish in egg white, then in flour and bread crumbs before baking at 450 degrees. A spicy Indonesian Chicken with Grilled Bananas arouses the palate. There's also room for modestly sized Steak au Poivre and Osso Bucco. Desserts are either fruit-based, such as Pear in Phyllo, or pared-down fare like Chocolate Mocha Cheesecake made with light and nonfat cream cheese. This is an appealing collection for disciplined eaters, spiced with helpful tips that might inspire cooks to apply some of Jones's methods to their own recipes. Author tour.
Copyright 1998 Reed Business Information, Inc.

Excerpt. © Reprinted by permission. All rights reserved.

Chicken Burger with Three Mustard Sauce

Makes 4 Servings

These spicy chicken burgers are a delightful departure from the more usual beef burgers and are about 50 percent lower in fat. You can also make them with ground turkey breast, but be sure it is ground without the skin.

Three Mustard Sauce:

11/2 tablespoons diced onion
11/2 tablespoons diced celery
1 tablespoon non-alcoholic white wine
1 teaspoon dry mustard
1 tablespoon dijon mustard
1 tablespoon green peppercorn mustard
1/2 cup fat-free chicken stock
2 teaspoons chopped parsley

Burgers:

3 tablespoons finely chopped onion
pinch dried thyme, crushed
1 tablespoon chopped parsley
1/2 pound ground skinless chicken breast
1/2 pound ground skinless chicken dark meat
1/4 teaspoon freshly ground black pepper
1/4 teaspoon worcestershire sauce
2 drops tabasco sauce
4 small whole-grain hamburger buns
4 tomato slices
4 lettuce leaves

1. To make the mustard sauce, combine the onion and celery in a small saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Add the white wine and mustards and mix well. Add the chicken stock and cook over medium heat for 2 minutes. Stir in the parsley and remove from heat. Pour the sauce into a bowl and set aside to cool.

2. Combine the onion, thyme, and parsley in a skillet and cook, covered, over very low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from the heat and spoon the onion mixture into a bowl. Add the ground chicken, pepper, Worcestershire sauce, and Tabasco and mix well. Divide the chicken mixture into 4 patties.

3. Prepare the coals for grilling or preheat the broiler and grill or broil the patties about 4 minutes per side, or until done.

4. To serve, place each chicken burger on a bun with a slice of tomato and a lettuce leaf. Serve 2 tablespoons of mustard sauce per serving on the side.

Each serving contains approximately:

Calories: 245
Fat: 4 g
Cholesterol: 77 Mg
Sodium: 521mg
Carbohydrates: 11 g
Protein: 29g

Banana Waffles with Maple Walnut Syrup

Makes 2 Waffles, or 4 Servings

These waffles are a great breakfast or brunch entree for parties. They can be made ahead of time and reheated just before serving. For an even prettier presentation, garnish each serving with a slice of grilled banana and a sprig of mint.

Maple Walnut Syrup:

2 tablespoons all-fruit cherry or berry jam
2 tablespoons maple syrup
3/4 teaspoon frozen orange juice concentrate, undiluted

Waffles:

2 medium ripe bananas, mashed
1 1/2 teaspoons corn oil
1/4 cup egg whites
3/4 cup low-fat (2 percent) milk
1 teaspoon vanilla extract
3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

4 teaspoons toasted and chopped walnuts

1. Combine all the ingredients for the syrup, mix well, and setaside.

2. Preheat a waffle iron.

3. Combine the bananas, corn oil, egg whites, milk, andvanilla in a bowl and beat until blended. Add the flours,baking powder, and salt and mix well.

4. Spray the hot waffle iron with non-stick cooking spray.Spoon 3/4 cup of the batter onto the center of the waffleiron. Cook until a golden brown, or until it stops steaming.Repeat with the remaining batter.

5. To serve, halve each waffle and top each half with 1tablespoon of syrup and 1 teaspoon of toasted walnuts.

Each serving contains approximately:

Calories: 271
Fat: 5 g
Cholesterol: 3 mg
Sodium: 279 mg
Carbohydrates: 52 g
Protein: 8 g

Edition details

• Publisher: William Morrow Cookbooks
• Publication date: 1998
• Language: English
• ISBN 10: 0060187182
• ISBN 13: 9780060187187
• Binding: Hardcover
• Edition number: 1
• Number of pages: 448