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1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
~ from NM http://www.neimanmarcus.com/
Showing posts with label Neiman Marcus. Show all posts
Showing posts with label Neiman Marcus. Show all posts
Tuesday, March 10, 2009
Monday, March 9, 2009
Deviled Eggs, Four Ways
Serves 6 (all versions)
Variation #1
6 large eggs
3 tablespoons mayonnaise
1 teaspoon dry mustard
½ teaspoon prepared horseradish
Salt and freshly ground white pepper to taste
Pinch of celery salt
Brandy to taste (optional)
1 small piece of red bell pepper, sliced into very fine slivers, for garnish
Place the eggs in a large saucepan and cover with water. Bring to a boil and turn down the heat to a simmer; cook the eggs for 7 minutes. Turn off the heat and let the eggs stand in the water for 5 minutes longer. Drain the eggs and let cool. When the eggs are cool enough to handle, peel them and cut in half crosswise. Remove the yolks and place in a small mixing bowl; crush with the back of a fork. Mash the yolks with the mayonnaise, mustard, horseradish, salt, pepper, and celery salt; add a dash of brandy if desired. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and top with the red bell pepper slivers.
Variation #2: Smoked Salmon Deviled Eggs
6 large eggs
1 tablespoon cream cheese (about 1/2 ounce)
2 ounces sliced smoked salmon
1 tablespoon minced fresh dill
½ teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste
2 black olives, pitted and each cut into 6 strips, for garnish
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the cream cheese, salmon, dill, Worcestershire Sauce, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish each with a piece of black olive.
Variation #3: Truffle Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
1 tablespoon truffle oil
½ teaspoon Dijon mustard
Salt and freshly ground white pepper to taste
1 tablespoon minced fresh chives
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, truffle oil, mustard, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the chives.
Variation #4: Curried Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
½ tablespoon curry powder
½ teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon freshly squeezed lemon juice
Dash of cayenne pepper
Salt and freshly ground white pepper to taste
2 large cherry tomatoes, seeded and julienned, for garnish
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, curry powder, mustard, onion powder, lemon juice, cayenne, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the tomatoes.
If you are feeling creative when it comes to filling the egg whites with the egg mixture, use a pastry bag fitted with a small star tip to pipe the mixture.
~ from NM http://www.neimanmarcus.com/
Variation #1
6 large eggs
3 tablespoons mayonnaise
1 teaspoon dry mustard
½ teaspoon prepared horseradish
Salt and freshly ground white pepper to taste
Pinch of celery salt
Brandy to taste (optional)
1 small piece of red bell pepper, sliced into very fine slivers, for garnish
Place the eggs in a large saucepan and cover with water. Bring to a boil and turn down the heat to a simmer; cook the eggs for 7 minutes. Turn off the heat and let the eggs stand in the water for 5 minutes longer. Drain the eggs and let cool. When the eggs are cool enough to handle, peel them and cut in half crosswise. Remove the yolks and place in a small mixing bowl; crush with the back of a fork. Mash the yolks with the mayonnaise, mustard, horseradish, salt, pepper, and celery salt; add a dash of brandy if desired. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and top with the red bell pepper slivers.
Variation #2: Smoked Salmon Deviled Eggs
6 large eggs
1 tablespoon cream cheese (about 1/2 ounce)
2 ounces sliced smoked salmon
1 tablespoon minced fresh dill
½ teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste
2 black olives, pitted and each cut into 6 strips, for garnish
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the cream cheese, salmon, dill, Worcestershire Sauce, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish each with a piece of black olive.
Variation #3: Truffle Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
1 tablespoon truffle oil
½ teaspoon Dijon mustard
Salt and freshly ground white pepper to taste
1 tablespoon minced fresh chives
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, truffle oil, mustard, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the chives.
Variation #4: Curried Deviled Eggs
6 large eggs
3 tablespoons mayonnaise
½ tablespoon curry powder
½ teaspoon Dijon mustard
1 teaspoon onion powder
1 teaspoon freshly squeezed lemon juice
Dash of cayenne pepper
Salt and freshly ground white pepper to taste
2 large cherry tomatoes, seeded and julienned, for garnish
Cook and peel the eggs as above and cut in half crosswise. Remove the yolks and place them in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, curry powder, mustard, onion powder, lemon juice, cayenne, salt, and pepper, and blend until smooth. Spoon the yolk mixture back into the egg whites. Transfer to a serving plate and garnish with the tomatoes.
If you are feeling creative when it comes to filling the egg whites with the egg mixture, use a pastry bag fitted with a small star tip to pipe the mixture.
~ from NM http://www.neimanmarcus.com/
Madison Avenue Salad with Creamy Roquefort Dressing
Serves 6
Ingredients for the Creamy Roquefort Dressing:
1 pound good-quality Roquefort cheese
½ cup sour cream
½ mayonnaise
¼ cider vinegar
¼ extra-virgin olive oil
¼ half-and-half
1 teaspoon minced shallot
1 teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste
Ingredients for the Chicken:
3 whole double chicken breasts, bone-in, skin on, about 1¼ pounds each
1 large carrot, peeled and diced
1 large onion, diced
1 celery stalk, diced
1 small bunch fresh flat-leaf parsley
3 sprigs fresh thyme
½ teaspoon white peppercorns
Ingredients for the Salad:
6 bacon slices, chopped
1 large head chicory (or frisée), chopped
1 head romaine, chopped
1 large head radicchio, chopped (or 2 cups chopped red cabbage)
6 deviled eggs, cut in half lengthwise
2 avocados, halved, pitted, peeled, and sliced
12 cherry tomatoes, halved, for garnish
Preparation of the Dressing:
Place the Roquefort in a mixing bowl and lightly mash with a whisk. Add the cream, mayonnaise, vinegar, olive oil, half-and-half, shallot, and Worcestershire sauce, and season with salt and pepper. Combine thoroughly; if the dressing seems too thick, add a little more half-and-half. Let the dressing sit in the refrigerator, covered, for at least 1 hour before serving to allow the flavors to marry.
Preparation of the Chicken:
Place the breasts in a large saucepan and add enough water to cover them by 2 inches. Bring to a boil and skim the surface with a large spoon to remove any floating fat or scum. Turn down the heat to a low simmer and add the carrot, onion, celery, parsley, thyme, and peppercorns. Simmer for 1 hour, skimming the surface occasionally. Remove the cooked chicken from the saucepan and cool. Cut the meat from the bones and dice.
Preparation of the Salad:
Place the bacon in a skillet and set over medium heat. Cook for 5 or 6 minutes, until crisp. Drain the bacon on paper towels and set aside. Place the chicory and romaine in a large wooden salad bowl and add 1 cup of the dressing; toss thoroughly to combine. To serve, arrange the tossed lettuces on serving plates and arrange two deviled egg halves to one side of each serving. Evenly divide the diced chicken among the plates and top with the avocado, cherry tomatoes, and bacon.
The dressing recipe makes about 1½ cups and can be held in the refrigerator, covered tightly, for up to 1 week.
~ from NM http://www.neimanmarcus.com/
Ingredients for the Creamy Roquefort Dressing:
1 pound good-quality Roquefort cheese
½ cup sour cream
½ mayonnaise
¼ cider vinegar
¼ extra-virgin olive oil
¼ half-and-half
1 teaspoon minced shallot
1 teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste
Ingredients for the Chicken:
3 whole double chicken breasts, bone-in, skin on, about 1¼ pounds each
1 large carrot, peeled and diced
1 large onion, diced
1 celery stalk, diced
1 small bunch fresh flat-leaf parsley
3 sprigs fresh thyme
½ teaspoon white peppercorns
Ingredients for the Salad:
6 bacon slices, chopped
1 large head chicory (or frisée), chopped
1 head romaine, chopped
1 large head radicchio, chopped (or 2 cups chopped red cabbage)
6 deviled eggs, cut in half lengthwise
2 avocados, halved, pitted, peeled, and sliced
12 cherry tomatoes, halved, for garnish
Preparation of the Dressing:
Place the Roquefort in a mixing bowl and lightly mash with a whisk. Add the cream, mayonnaise, vinegar, olive oil, half-and-half, shallot, and Worcestershire sauce, and season with salt and pepper. Combine thoroughly; if the dressing seems too thick, add a little more half-and-half. Let the dressing sit in the refrigerator, covered, for at least 1 hour before serving to allow the flavors to marry.
Preparation of the Chicken:
Place the breasts in a large saucepan and add enough water to cover them by 2 inches. Bring to a boil and skim the surface with a large spoon to remove any floating fat or scum. Turn down the heat to a low simmer and add the carrot, onion, celery, parsley, thyme, and peppercorns. Simmer for 1 hour, skimming the surface occasionally. Remove the cooked chicken from the saucepan and cool. Cut the meat from the bones and dice.
Preparation of the Salad:
Place the bacon in a skillet and set over medium heat. Cook for 5 or 6 minutes, until crisp. Drain the bacon on paper towels and set aside. Place the chicory and romaine in a large wooden salad bowl and add 1 cup of the dressing; toss thoroughly to combine. To serve, arrange the tossed lettuces on serving plates and arrange two deviled egg halves to one side of each serving. Evenly divide the diced chicken among the plates and top with the avocado, cherry tomatoes, and bacon.
The dressing recipe makes about 1½ cups and can be held in the refrigerator, covered tightly, for up to 1 week.
~ from NM http://www.neimanmarcus.com/
Chicken Velvet Soup
Serves 6-8
¼ cup olive oil
1 frying chicken, about 3 pounds, cut into pieces
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves
½ cup dry white wine
3 chicken bouillon cubes, crumbled
3 sprigs fresh thyme
1 bunch fresh parsley (6 to 8 small sprigs reserved for garnish)
2 dried bay leaves
8 black peppercorns
1 tablespoon all-purpose flour
6 cups heavy cream
Salt and freshly ground white pepper to taste
Preparation:
Heat the olive oil in a large saucepan set over medium heat. Add the chicken pieces and sear them, turning occasionally, about 2 or 3 minutes on each side. Remove the chicken pieces and set aside. Add the onion, carrot, celery, and garlic to the same saucepan and saute for 3 or 4 minutes. Add the wine, bouillon, thyme, parsley, bay leaves, and peppercorns. Add the flour and thoroughly mix together. Return the seared chicken to the pan and mix well. Add the cream and bring the soup to a simmer. Reduce the heat to low and simmer the soup for about 1 hour, or until the chicken meat falls from the bone.
Strain the soup into a clean saucepan, reserving the chicken (discard the vegetables). When cool enough to handle, shred the chicken meat (discard the skin and bones) and add the meat to the soup base. Return the soup to a simmer and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and garnish with a sprig of fresh parsley.
The bouillon cubes add an element of flavor that cannot be replicated with stock or other ingredients.
~ from NM http://www.neimanmarcus.com/
¼ cup olive oil
1 frying chicken, about 3 pounds, cut into pieces
1 large onion, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves
½ cup dry white wine
3 chicken bouillon cubes, crumbled
3 sprigs fresh thyme
1 bunch fresh parsley (6 to 8 small sprigs reserved for garnish)
2 dried bay leaves
8 black peppercorns
1 tablespoon all-purpose flour
6 cups heavy cream
Salt and freshly ground white pepper to taste
Preparation:
Heat the olive oil in a large saucepan set over medium heat. Add the chicken pieces and sear them, turning occasionally, about 2 or 3 minutes on each side. Remove the chicken pieces and set aside. Add the onion, carrot, celery, and garlic to the same saucepan and saute for 3 or 4 minutes. Add the wine, bouillon, thyme, parsley, bay leaves, and peppercorns. Add the flour and thoroughly mix together. Return the seared chicken to the pan and mix well. Add the cream and bring the soup to a simmer. Reduce the heat to low and simmer the soup for about 1 hour, or until the chicken meat falls from the bone.
Strain the soup into a clean saucepan, reserving the chicken (discard the vegetables). When cool enough to handle, shred the chicken meat (discard the skin and bones) and add the meat to the soup base. Return the soup to a simmer and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and garnish with a sprig of fresh parsley.
The bouillon cubes add an element of flavor that cannot be replicated with stock or other ingredients.
~ from NM http://www.neimanmarcus.com/
"Sock It To Me" Cake
Serves 8
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
½ cup light brown sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped pecans
2 tablespoons confectioner's sugar, for dusting
Preheat the oven to 350? F. Generously butter a 9-inch x 6-inch x 4-inch loaf pan.
In a mixing bowl, sift together the flour, baking powder, and salt, and set aside. Place the butter and both types of sugar in the bowl of an electric mixer fitted with a paddle attachment and beat together on low speed for 2 minutes until fluffy. Add the eggs, one at a time, and mix on medium speed for 3 minutes. Add the sour cream, vanilla, and cinnamon, and then mix in the flour mixture in one-third increments, waiting for each addition to be incorporated before adding the next. Scrape down the sides of the bowl with a spatula and fold in the nuts by hand.
Transfer the mixture to the prepared loaf pan and bake in the oven for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 15 minutes and then turn it out onto a serving platter. Sprinkle with the confectioner's sugar and serve warm or at room temperature.
~ from NM http://www.neimanmarcus.com/
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
½ cup light brown sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped pecans
2 tablespoons confectioner's sugar, for dusting
Preheat the oven to 350? F. Generously butter a 9-inch x 6-inch x 4-inch loaf pan.
In a mixing bowl, sift together the flour, baking powder, and salt, and set aside. Place the butter and both types of sugar in the bowl of an electric mixer fitted with a paddle attachment and beat together on low speed for 2 minutes until fluffy. Add the eggs, one at a time, and mix on medium speed for 3 minutes. Add the sour cream, vanilla, and cinnamon, and then mix in the flour mixture in one-third increments, waiting for each addition to be incorporated before adding the next. Scrape down the sides of the bowl with a spatula and fold in the nuts by hand.
Transfer the mixture to the prepared loaf pan and bake in the oven for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 15 minutes and then turn it out onto a serving platter. Sprinkle with the confectioner's sugar and serve warm or at room temperature.
~ from NM http://www.neimanmarcus.com/
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