Chef Michel Stroot's Spa Meal
Chef Michel Stroot has been cooking healthy but flavorful meals for the past 30 years at the legendary Golden Door Spa. He has combined his classical training with California cuisine, resulting in delicious, mouth-watering meals.
Now he has taken the challenge to create a three-course meal for four with $30 on The Saturday Early Show. The recipes are in his latest book, "The Golden Door Cooks Light and Easy."
The following are his recipes:
MENU
Cream of Fresh Corn Soup
Grilled Mahi Mahi with Warm Tomato Vinaigrette
Mango Banana Orange Sorbet
RECIPES:
CREAM OF FRESH CORN SOUP
Serving Size: 4
NOTES: The sweetness and thickness of this soup depends upon the type of corn used--whether it is fresh, young or mature. For best results, use sweet corn to achieve a sweet, creamy flavor. Serve hot or chilled.
Ingredients:
2 teaspoons canola oil
1/2 med. onion, cut into 1/2-inch dice
1 small carrot, cut into 1/2-inch dice
1 whole dried bay leaf
1 teaspoon fresh basil
5 medium ears sweet corn, shucked and kernels removed (approx. six cups of corn kernels)
5 cups vegetable broth - or light chicken broth
1/2 teaspoon ground white pepper
1/2 teaspoon kosher salt or to taste
2 tablespoons fresh chives, finely sliced
METHOD:
In a small soup pot, heat canola oil over medium heat. Add onion, carrot, bayleaf, and basil, and sauté until onion is translucent. Stir in the corn kernels and sauté for another 3 to 4 minutes, then add the vegetable broth, white pepper, and salt, if using. Reduce heat and simmer, uncovered, for 35 to 40 minutes. Remove from heat, discard bay leaf, and let cool.
Transfer soup to blender and process until smooth and creamy. Strain through fine sieve and add more broth, if desired. Return to soup pot and heat through. You may chill the soup if you wish or serve warm.
To serve, ladle into warmed (or chilled) soup bowls. Garnish with chives.
GRILLED FILLET MAHI MAHI FLORENTINE WITH WARM TOMATO VINAIGRETTE
Serves 4
INGREDIENTS for the Mahi Mahi:
4 5 oz. fillets, approx. 3/4-inch thick, skin on
Black pepper to taste
To prepare the mahi mahi: preheat a grill, grill pan or broiler. Brush or spray some olive oil on the grill or grill pan. Season the fillets with black pepper. Then grill or broil the mahi mahi for 4 to 5 minutes with the skin facing upwards. Flip the fish for another 4 to 5 minutes. The flesh will be opaque. Remove from the grill or broiler and keep warm.
INGREDIENTS for the spinach:
1 tablespoon olive oil
1 lb. spinach, washed and trimmed
Pinch nutmeg
1/2 teaspoon salt
Pepper to taste
2 teaspoons garlic, minced
To prepare the spinach: Add 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Add 2 teaspoons of minced garlic and stir with spatula, avoid browning the garlic. Add the spinach, stir until it welts, the spinach should still be a vivid green color. Season the spinach with salt, black pepper, and nutmeg. Keep warm until ready to serve.
INGREDIENTS for the Warm Tomato Vinaigrette:
2 1/2 tablespoons olive oil
1 small onion, diced small
4 Roma tomatoes, diced
2 teaspoons basil, chopped
2 tablespoons of white wine vinegar
Salt and pepper to taste
1/4 cup sherry wine vinegar
2 tablespoons water
1 tablespoon garlic, minced
METHOD:
To prepare the vinaigrette, heat 1/2 tablespoon olive oil in a heavy skillet set over medium heat. Add the onion and garlic; cook, stirring often, for 3 to 4 minutes, or until the vegetables are softened and lightly browned. Add the tomatoes and basil and stir well; simmer 8 to 10 minutes.
Stir in the white wine vinegar and season lightly with salt and black pepper. Remove from the heat and let cool. Transfer to a blender or food processor fitted with a metal blade and process until smooth. Strain through a fine-mesh sieve. Add the sherry wine vinegar, water and remaining 2 Tablespoons of oil; whisk, then set aside until ready to serve. Makes 1 1/2 cups.
To serve: Place equal portions of spinach onto warm plates and top each with a mahi mahi fillet. Spoon 1 1/2 tablespoons of the tomato vinaigrette over each. The tomato vinaigrette can be kept in the refrigerator, covered, for 3 days.
MANGO BANANA ORANGE SORBET
Serves 4
INGREDIENTS
1 mango, peeled, stone removed, small diced
2 bananas, peeled, thinly sliced
1/4 cup fresh lime juice
1/2 cup container of fresh orange juice
Note: The key to a great sorbet is juicy, ripe fruit. If mangoes aren't available, use peaches, apricots or nectarines. The one constant should be the banana, which adds smoothness and creaminess to this flavorful sorbet. Don't leave it in the freezer for more than 1 hour or it will become solid again and require another spin in the food processor.
Combine the mango, banana, orange juice and lime juice in a glass or ceramic pan. Spread the fruit evenly over the bottom of the dish; cover and freeze for 3 to 4 hours, or until the fruit is frozen solid.
Remove from the freezer and let thaw for 10 minutes. Break the fruit into small pieces, then transfer it to a wide-based blender or food processor fitted with a metal blade; process until smooth and creamy.
Serve immediately in chilled dessert cups or return to the freezer, covered, for up to 1 hour.