email this pageWhen Terry showed up at the Lake Austin Spa Resort in Austin, Texas, 16 years ago, he drew on his extensive experience creating European, Mexican and Caribbean cuisines—and his natural inclination for “leaner, cleaner” flavors.
Besides manning the stoves at one of the country’s top-ranked spas, Terry has published two books—the most recent of which, Fresh, was named a finalist in the International Association of Culinary Professionals Cookbook Awards. The book reflects the spirit of the food at the spa: real food, full of flavor, that is as lean and clean as it can be without compromising pleasure.
Although Terry is an advocate of minimally processed food, he’s not a stickler. “If I can make a fantastic key lime pie with fat-free Cool Whip, I’m going to do it. If I use only all natural, it limits access to some great ingredients,” he says.
When you taste his cooking or use his recipes, it truly is inspiring—precisely because the last thing you think of when you taste it is “spa food.” This is food you’ll make over and over again—not because it’s healthy, but because it just tastes so darn good. The fact that it’s good for you just makes you love it all the more.
Bistro Beef Tenderloin with Mushroom Sauce
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1/2 cup red wine
4 teaspoons all purpose flour
4 (4-ounce) beef tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
4 tablespoons minced shallot
8 small mushrooms, quartered
1/8 to 1/4 teaspoon thyme
2. Season steaks with salt and pepper. Heat 1 teaspoon oil in heavy skillet. Cook steaks over medium-high heat to desired doneness. Remove steaks and set aside.
3. Add remaining oil and shallots and cook, scraping to loosen crusted meat particles. Add mushrooms.
4. Whisk stock mixture and thyme into the skillet. Cook, stirring, to sauce consistency. Add accumulated juices from the standing steaks.
5. Serve steaks on warm plates with sauce and roasted potatoes or pomme frites. Serves 4.
Terry Conlan, Relish, March 2006.
Spicy Udon Noodles with Shrimp
Ingredients
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 teaspoons Asian chile paste
1 1/2 tablespoons sugar
1 1/2 tablespoons rice wine vinegar
1 tablespoon roasted sesame oil
1 tablespoon canola oil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced fresh ginger
6 cups mixed cut raw stir-fry vegetables (broccoli, bok choy, green onion, red bell pepper)
8 ounces shrimp, peeled
3 cups cooked udon noodles
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped dry-roasted peanuts
2. Heat oil mixture in a skillet over high heat. Add garlic and ginger and stir-fry until they begin to color. Add mixed vegetables and shrimp and continue cooking for 1 to 2 minutes.
3. Add noodles and reserved sauce. Cook for 1 minute. Add basil, mint and cilantro; toss to mix. Serve hot; garnish with peanuts. Serves 4.
By Terry Conlan, "Relish the Healthy Table," March 2006
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