Canyon Ranch and Mii amo Recipes: Spa-Inspired Holiday Menus
- Published: Monday, December 20th 2010
- in Recipes
1. Preheat oven to 475°F. Rinse spinach thoroughly and drain but do not dry. IN a medium skillet, preferably nonstick, warm 1 tsp of the olive oil over medium heat until hot. Add the spinach with the water still clinging to its leaves. Season with salt and pepper. Cook, stirring, until spinach is just wilted, about 1 minute. Stir in the beans and tomato and keep warm off the heat.
2. Rub lamb racks with remaining 1 tsp oil and season with salt and pepper. Rub each of the racks with 1 tsp herbs, pressing in gently to make them adhere. Spray a cast-iron skillet or other heavy pan with nonstick cooking spray. Heat over high heat until hot. Working in batches if necessary, cook the racks, turning several times, until browned all over, 3 to 5 minutes total. In the same skillet or roasting pan, lay the racks bone-side down without crowding. Roast in the oven until the lamb reaches desired doneness, 1- to 15 minutes for medium-rare (130-140 F) Let the racks rest on a cutting board for 5 minutes before slicing into individual rib chops.
3. Mound one fourth of the bean mixture in the center of each of 4 warmed, large shallow soup bowls or plates. Top each with 3 rib chops and drizzle with about 3 tbsp of Rosemary Jus.
Rosemary Jus (Makes about ¾ cup)
2 tbsp chopped shallot 1 small sprig fresh thyme
1 small clove garlic, halved 1 small bay leaf
1 tsp tomato paste ½ cup dry white wine
1 sprig fresh rosemary 1 cup veal or chicken stock
1. Spray a small skillet with nonstick cooking spray and heat over medium heat. Add shallots and garlic and cook until fragrant, about 1 minute.
2. Stir in tomato paste. Add rosemary, thyme, and bay leaf. Pour in wine and increase heat to medium-high.
3. Cook until it is reduced to about ¼ cup, 2 to 3 minutes. Add the stock and cook until the volume has reduced by half, about 5 minutes.
4. Strain the mixture through a sieve and discard the solids. Keep warm.
Chocolate Chip Cheesecake (Serves 20; makes one 9- or 10-inch cheesecake)
1 cup graham cracker crumbs 1 large egg
2 tbsp unsalted butter, melted 4 tsp vanilla extract
3 cups low-fat cottage cheese 2 tsp fresh lemon juice
1½ cups (12 oz) nonfat cream cheese, at room temp. ½ tsp salt
1 cup sugar 1 cup (6 oz) semisweet chocolate chips
2 large egg whites (about ⅔ cup)
1. Preheat oven to 325°F. Spray a 9- or 10-inch springform pan with a removable bottom with nonstick cooking spray, and wrap the outside with double thickness aluminum foil to prevent leakage. In a medium bowl, mix together the graham cracker crumbs and melted butter until evenly moistened. Press the crumb mixture evenly onto the bottom of the prepared springform pan.
2. In a food processor, puree the cottage cheese until smooth. Add the cream cheese and sugar and process until well blended.
3. In a glass measuring cup, whisk the egg whites, egg, vanilla, lemon juice, and salt until blended. With the processor running, gradually add the egg mixture to the cheese until just blended; do not over-mix. Add the chocolate chips, pulsing the machine on and off 2 or 3 times, until just blended.
4. Pour the batter into the springform pan, then place it inside a larger roasting pan or other shallow baking dish. Add enough hot water to the roasting pan to reach halfway up the sides of the springform. Bake until the top of the cheesecake is firm at the edges and just barely set in the center, 55 to 60 minutes. Carefully remove the pans from oven and place on a wire rack. Let cheesecake cool to room temperature in the water bath. Remove from water bath and cover with plastic wrap. Refrigerate until thoroughly chilled at least 4 hours or overnight.
5. Run a blunt knife around the edge of the pan to loosen, then release the springform. To serve, cut into thin wedges.
