SERVING SUGGESTION: Prosciutto, Pepperochini, Mushrooms, and a mix of cheeses: Mozzarella, Ricotta, Parmigiana, smokey Gouda, fontina, Gruyere, cheddar, Romano, Boursin--or whatever you've got in the house.Use bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.
Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)
Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). (Or use the bread hook on a Kitchen Aid and machine kneed for 10 minutes).
DO THIS if you have the time: (makes the best consistency)
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.
DO THIS if you're in a hurry: (still very good)
Divide the dough into 2 portions, shaping them into balls. Place on Pam sprayed wax paper that's on a plate or cookie sheet. Spray balls with Pam and cover with wax paper. Place in the refrigerator until ready to use. Let rest a minimum of 10 minutes before using. Can rest in the refrigerator for up to 8 hours before using. (The dough will continue to rise in the refrigerator)
IN THE OVEN: Heat oven to 400 degrees.
Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.
Top crust with sauce, cheese and toppings. Bake 10-12 minutes until done.
IF USING PIZZA STONE: Place pizza stone in oven and preheat to 400 degrees. Just before cooking your first pizza sprinkle 1 TBL cornmeal on the pizza stone. (creates a great smell AND a slippery surface for the pizza to transfer to)
Prepare the pizza on a cutting board, toppings and all and then slide the pizza onto the pizza stone to cook. (Using a light dusting of flour or cornmeal helps the pizza slide.)
Cook 10-12 minutes.
IF USING A GRILL: Heat the charcoal or gas grill to 400 degrees. (High heat.)After rolling out the pizza dough place on grill and cook for 3-4 minutes--FLIP with tongs and now top your pizza with sauce, finely shredded cheese and other toppings. Cover the grill and cook for another 3-5 minutes. If cheese isn't quite melted, move the pizza off the direct heat and keep covered for a few more minutes until the cheese melts.
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
2 T Olive Oil
1 ½ C Yellow Onions, diced
½ C Celery, medium diced
1 C Carrots, medium diced
2 C Eggplant, medium diced
2 C Corn, fresh or frozen
1 C Green Bell Pepper, medium diced
½ C Poblano Chiles, diced
1 T Garlic, minced
¼ tsp. Jalapeno, minced
¼ C Cilantro, chopped
1 tsp. Dry Thyme
1 tsp. Dry Oregano
2 T Tomato Paste
3 C Canned Chopped Tomatoes
1 tsp. Paprika
½ T Chili Powder
½ tsp. Cumin
½ tsp. Coriander
1 ½ tsp. Salt
½ tsp. White Pepper
1 ¾ quarts Vegetable Broth
2 C Cooked Black Beans (fresh or canned)
2 C Canned Garbanzo Beans
2 each Acorn Squash
Garnishes: Sour Cream, Shredded Cheese, Green Onions
Heat sauce pot with olive oil. Add onions, celery, carrots, corn and eggplant. Cook over medium heat for about two minutes then add bell peppers, garlic, poblano chiles and jalapeno. Cook for about 5 minutes, or until vegetables are soft. Add tomato paste, chopped tomatoes and vegetable broth. Then add remaining ingredients and simmer over medium heat for about 40-45 minutes, or until chili consistency. If it becomes too thick, add more liquid. Ready to serve.
Acorn Squash Bowl (makes 4 bowls)
Cut acorn squash in half and remove seeds. Place in boiling water until fork tender, approx. 12-15 minutes. Slice the bottom of each squash, so they sit flat. Ready to serve.
Vegetarian Chile, continued
Assembly
Place acorn squash in a bowl. Place a heaping ladle of chili into the center of the squash, overflowing into the bowl. Garnish with a spoon of sour cream, your favorite shredded cheese and chopped green onions.
Yield: 3 Quarts
Recipe by: Enchantment Resort
4 C Golden or Yellow Tomatoes, rough chopped
1 ½ C Cucumber, peeled, seeded & rough chopped
½ C Red Onion, rough chopped
½ C Red Pepper, rough chopped
¼ C Green Onion, chopped
1 tsp. Garlic, chopped
¼ tsp. Jalapeno, minced
1 T Cilantro
1 T Basil
1 tsp Dry Oregano
1 T Red Wine Vinegar
3 T White Balsamic Vinegar
¼ C Extra Virgin Olive Oil
1 ½ tsp. Salt
1 tsp. Black Pepper
Combine all ingredients and blend well. Garnish with cooked shrimp & cilantro sprigs.
Yield: Approx. One Quart
Recipe by: Enchantment Resort
3 T Dijon Mustard
1 tsp. Oregano, minced
1 tsp. Basil, chiffonade
1 T Roast Garlic, minced
1 ½ tsp. Shallots, minced
2 T Honey
2 C Thickened Vegetable Stock
¼ C Balsamic Vinegar
2 T Extra Virgin Olive Oil
½ tsp. Sea Salt
¼ tsp. Cracked Black Pepper
In blender, combine mustard, herbs, garlic, shallots, thickened vegetable stock and honey. Blend until garlic is incorporated. While blending, slowly pour in balsamic vinegar and olive oil to emulsify. Season with salt & pepper.
Yield: 3 Cups
Recipe by: Mii amo, a destination spa at Enchantment
| What a great way to incorporate tofu into your diet and reduce the fat and calories normally consumed from traditional mayonnaise. One tablespoon of mayonnaise is 100 calories and 11 grams of fat, compared to two tablespoons of mayonnaise substitute, with only 15 calories 2 C Soft Tofu, drained To drain tofu, place tofu on a plate and place another plate on top of it. Place a can on top, to remove any excess water. Drain plate and tofu is ready. In a food processor, combine yogurt cheese, tofu and roasted garlic. Process until garlic has been blended, about 3 minutes. Add remaining ingredients, process again until combined, about 3 minutes. You may adjust the seasoning with additional sea salt or pepper. Remove from processor bowl and store in an airtight container. This mayonnaise substitute will keep for 2 weeks in the refrigerator. Yield: 4 Cups |
4 ea 6-7 oz. Sea Bass fillets
8 ea fingerling potatoes, cut in half and roasted
1 ea bulb of fresh fennel, julienned and roasted
3 C exotic mushrooms (shiitake, oyster & portabella), rough chopped or sliced
3 C baby spinach
3 T chopped shallots
3 T mushroom trimmings (leftover from the exotic ones)
1 t saffron threads
½ t chopped garlic
4 ea baby carrots, cut in half & blanched
8 ea baby red pear tomatoes
1 ea bay leaf
¼ t cracked pepper
1 ½ C dry vermouth
2 C heavy cream
2 T butter (unsalted)
2 T chopped mixed herbs (basil, chervil, chives & parsley)
2 T flour for dusting fish
olive oil
salt
white pepper
micro greens for garnish
Saffron Sauce makes approx. 1 cup
In warm medium-size sauce pot, add 1T olive oil, 3T mushroom trimmings, shallots, garlic, and saffron. Sweat for 2-3 minutes. Add cracked black pepper, bay leaf and vermouth. Reduce vermouth by ¾ and add heavy cream. Simmer for approx. 5 minutes, or until sauce becomes thick and coats the back of a spoon. When done, remove from heat, finish with 1T butter and season with salt and pepper. Strain through a fine strainer and set aside.
Pan Seared Sea Bass, continued
Ragout makes approx. 3 cups
Cut fingerling potatoes in half and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx 12 minutes, until a nice golden brown and cooked. Set aside.
Remove stalks and frond from the fennel bulb. Julienne the fennel and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx. 8 minutes, until cooked. Set aside.
In heated sauté pan, add 2T olive oil and 1T butter. Add 3C exotic mushrooms and cook until slightly soft. Add the fingerling potatoes, fennel and spinach. Continue cooking until spinach is wilted and the mushrooms are tender. Season with salt, pepper and chopped herbs. Set aside and keep warm.
Sea Bass
Season sea bass fillets with salt and pepper. Dust in flour and place in hot sauté pan with olive oil. Sear on one side for approx. 2 minutes, then turn over and place in 400 degree oven for 5-7 minutes, or until fish is firm to the touch.
In small warm sauté pan, add 1tsp. of olive oil , 1T of butter, carrots and tomatoes. Cook until heated through . Finish with salt, pepper and chopped herbs.
Assembly
Spoon ¼ cup of saffron sauce onto center of plate and spread to cover plate. Place approx. ¾ cup of ragout in center of plate. Place the sea bass on top of the ragout and garnish with carrots, tomatoes and micro greens. Ready to serve.
Yield: 4 Servings
Recipe by: Enchantment Resort
16 oz. 2% Low-Fat Milk
1/3 C Sugar
½ Vanilla Bean, split
3 Large Eggs
2 Large Egg Whites
1 ½ C Fresh Berries
Put the milk, sugar and vanilla beans in a saucepan. Bring to a boil, then remove from the heat. Combine the eggs and egg whites. Temper the hot liquid into the egg mixture. Strain the custard mix. Fill ramekins with a few berries and pour in 2 oz of the custard. Place the ramekins in a water bath. Bake in a 325 degree oven for 30-35 minutes. Before serving, sprinkle a little sugar on the surface of the custard and caramelize with a torch.
Servings: 8
Recipe by: Mii amo Café
Per serving (excluding unknown items): 92.5 Calories; 3.0g Fat (28.9% calories from fat); 5.1g Protein; 11.4g Carbohydrates; 85mg Cholesterol; 66 mg Sodium.
Exchanges: ½ Lean Meat; ½ Fruit; ½ Fat; ½ Other Carbohydrates.
2 C Wheat Bran
2 ½ C Whole Wheat Flour
4 tsp. Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp. Cinnamon
½ tsp. Nutmeg
1 tsp. Ginger
1 C Honey
2 C Buttermilk
7 ea. Egg Whites
2 C Shredded Carrots
Mix all dry ingredients together. Mix all wet ingredients together. Stir dry ingredients into wet, adding carrots last.
Spray muffin tin with vegetable oil, or paper line, and bake at 325 degrees for approximately 20 minutes.
Yield: 12 Muffins
Recipe by: Mii amo, a destination spa at Enchantment
20 oz. Rolled Oats
1 2 oz. Sliced Almonds
6 oz. Sunflower Seeds
6 oz. Pumpkin Seeds
4 ½ oz. Hazelnuts
4 ½ oz. Sesame Seeds
1 ¼ C Honey
½ C Vegetable Oil
¼ C Brown Sugar
½ tsp. Orange Extract
½ tsp. Almond Extract
½ tsp. Vanilla Extract
1 T Cinnamon
Mix all dry ingredients in large bowl. Bring all the liquid ingredients to a boil, then mix with the dry. Mix for 2-3 minutes, until well combined. Spread out on a sheet pan and bake at 300 degrees until brown.
Servings: 10
Recipe by: Yavapai Restaurant, Enchantment Resort
1 ½ C Yellow Onion, diced
1 C Red Bell Pepper, diced
1 T Garlic, chopped
1 tsp Dry Thyme
1 T Dry Oregano
¼ tsp Jalapeno, minced
3 C Black Beans
6 quarts Chicken Stock or Bouillon
¼ C Cilantro, chopped
2 each Bay Leaves
1 T Salt
½ T White Pepper
In hot soup or sauce pot, render bacon until crisp. Add onions, peppers, garlic, jalapeno and dry herbs. Sweat until onions are translucent and ingredients are tender. Add black beans, chicken stock, bay leaves and cilantro. Simmer until soup consistency and beans are soft. Season with salt and pepper. Ready to serve.
Garnish with sour cream, chopped bacon and fried tortilla strips.
Note: If soup is thick before beans are soft, add some additional stock. (This could vary depending on how rapid the simmer is).
Yield: ½ Gallon
Recipe by: Enchantment Resort
16 each Sea Scallops
1 T Tamari or Lite Soy Sauce
2 T Sesame Oil
1 tsp. Sesame Seeds
16 each Asian Pear Slices
8 C Mixed Greens
8 T Sesame Vinaigrette
½ C Carrots, julienned
½ C Daikon Root, julienned
½ C Radish Sprouts
Black Sesame Seeds, for garnish
Sesame Vinaigrette (makes approx. 1 ½ Cups)
1 tsp. Garlic, chopped
2 tsp. Ginger, chopped
1 ½ T Tamari or Lite Soy Sauce
1 tsp. Dijon Mustard
½ tsp. Sriracha Sauce
½ C Seasoned Rice Vinegar
2 tsp. Honey
¾ C Sesame Oil
¾ C Olive Oil
1 tsp. Salt
Place all ingredients in blender, except for oils. Blend well, adding oil slowly.
Marinade for Scallops
Place scallops in a bowl. Add sesame oil, tamari sauce, sesame oil and seeds. Mix gently and let set in refrigerator for 1 hour.
Vegetable Salad (topping)
Mix together carrots, daikon root and sprouts. Set aside.
Scallops
In a large hot sauté pan, sear scallops on one side until nicely golden brown. Turn over and place in 400 degree oven for 3-5 minutes.
Assembly
Place mixed greens in a bowl with the asian pear slices and sesame vinaigrette. Toss gently and place on four plates, making sure each plate has 4 slices of pear. Place scallops on salad. Garnish with vegetable mix on top and sprinkle with black sesame seeds.
Servings: 4
Recipe by: Enchantment Resort
