{"id":61678,"date":"2009-12-03T16:36:16","date_gmt":"2009-12-03T21:36:16","guid":{"rendered":"http:\/\/www.blisstree.com\/?p=134559"},"modified":"2009-12-03T16:36:16","modified_gmt":"2009-12-03T21:36:16","slug":"spa-cuisine-golden-door-cooks-at-home","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/61678","title":{"rendered":"Spa Cuisine: Golden Door Cooks At Home"},"content":{"rendered":"

I just got my hands on this highly anticipated cook book created by Executive Chef Dean Rucker<\/strong> from the Golden Door Spa<\/strong> in Escondido, California called Golden Door Cooks At Home<\/strong><\/em>. It’s beautiful bound and the images will have you mouth watering. As I flipped through the pages every dish was making me hungry and the best part is they are healthy for you.<\/p>\n

\"Golden<\/a><\/p>\n

Golden Door Spa is an exclusive peaceful and private place where the most innovative and high-energy fitness and beauty programs cater to only 40 guests each week. Guests follow programs that include daily massage, meditation, beauty treatments, excercise which are designed for their needs and desires.The spa’s cuisine and nutrition is known for being high-flavor and low fat, designed for each individuals health regime.<\/p>\n

If you don’t have upwards of $7,000 lying around for a week at this exquisite spa then at least you can take a small part of the spa home with you. This cookbook is sure to be a crowd pleaser because of it’s healthy tips and gourmet recipes.<\/p>\n

Here is one recipe I’m drying to try!<\/p>\n

Creamy Cauliflower Soup with Caramelized Cauliflower<\/strong><\/em><\/p>\n

This silken soup has the rich flavor of a classic, indulgent, cheesy fondue but with none of the guilt. The secret here is to cook the cauliflower until it is very tender and then puree it until smooth and fluffy. The method yields what appears to be a cream-\u00adbased soup, but which is, in fact, made up almost entirely of good-for-you vegetables and fat-free milk. SERVES 8<\/p>\n

2 pounds cauliflower, trimmed<\/p>\n

Olive oil spray<\/p>\n

1 teaspoon sugar<\/p>\n

Kosher salt and freshly ground white pepper<\/p>\n

1\/2 small leek, sliced (1 cup)<\/p>\n

2 cups skim milk<\/p>\n

2 cups Chicken Stock (page 268) or store-bought low-sodium broth<\/p>\n

1 teaspoon dry mustard<\/p>\n

1\/8 teaspoon freshly ground nutmeg<\/p>\n

2 ounces Gruyere cheese, finely grated (about 1 loosely packed cup)<\/p>\n

Parsley Oil , for serving<\/p>\n

Preheat the oven to 400\u00b0F.<\/p>\n

Chop the cauliflower into enough small florets and stems to equal 2 cups.<\/p>\n

Coarsely chop the remaining cauliflower and set it aside in a separate bowl. Spray the 2 cups of cauliflower one or two times with olive oil. Add the sugar and a pinch each of the salt and white pepper. Toss the cauliflower with a fork to coat it with the oil and seasonings. Transfer it to a baking dish and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is light golden brown, about 25 minutes.<\/p>\n

Meanwhile, spray a large saucepan with olive oil and heat over medium heat.<\/p>\n

Add the leek and cook, stirring, until softened and not at all brown, 4 to 5 minutes. Add the coarsely chopped cauliflower, the milk, stock, dry mustard, nutmeg, and 1\/2 teaspoon salt and 1\/8 teaspoon white pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, until the cauliflower is tender when pierced with a fork, about 20 minutes.<\/p>\n

Remove the saucepan from the heat and allow the mixture to cool slightly.<\/p>\n

Transfer the mixture to a blender or food processor and blend until smooth and creamy, working in batches if necessary. Return the soup to a dean saucepan and reheat it over medium-low heat, stirring frequently, until it simmers lightly. Add the Gruyere and stir until it has melted. Remove the pan from the heat.<\/p>\n

Ladle the soup into warm bowls. Top each with caramelized cauliflower and drizzle with a little parsley oil. Serve hot.<\/p>\n

\"Creamy<\/a><\/p>\n

Mmmmmm! Enjoy!<\/p>\n

Image Credit and Recipe Source:\u00a0 GOLDEN DOOR COOKS AT HOME: Favorite Recipes from the Celebrated Spa by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00\/ Hardcover)<\/p>\n

Post from: Blisstree<\/a><\/p>\n

Spa Cuisine: Golden Door Cooks At Home<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I just got my hands on this highly anticipated cook book created by Executive Chef Dean Rucker from the Golden Door Spa in Escondido, California called Golden Door Cooks At Home. It’s beautiful bound and the images will have you mouth watering. As I flipped through the pages every dish was making me hungry and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-61678","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/61678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=61678"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/61678\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=61678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=61678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=61678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}