Neiman Marcus Oatmeal Cookies (Urban Legend)

Ingredients:
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Method:

1. Pre-heat oven to 190°C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Hershey bar and nuts.
5. Roll into balls and place two inches apart on a cookie sheet.
6. Bake for 10 minutes.

(Makes 112 cookies)

Roasted Potato and Onion Bread

Ingredients:
Night before:
⅓ cup bread flour
⅓ cup whole wheat flour
⅛ tspn instant yeast

Soaker:
¼ cup toasted cracked wheat
¼ cup water

Day of:
2 cups bread flour
⅔ cup whole wheat flour
1 cup lukewarm water
1½ tspn salt
½ tspn instant yeast
1 cup roasted potatoes and onions

Method:

1. Night before: add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter for 12-16 hours.
2. In a separate bowl combine the "soaker" ingredients together and cover with plastic wrap and leave on the counter for 12-16 hours.
3. Day of: chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till golden brown. Cool before using in the bread.
4. In a large bowl add the "night before" mixture, the soaker, water, salt and instant yeast. Mix together.
5. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes.
6. Sprinkle some of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth and elastic & a little on the sticky side (about 8 - 10 minutes).
7. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till the potatoes and onions are well incorporated.
8. Add a little olive oil to a bowl and place the dough into the bowl. Cover the dough with plastic wrap and allow to rest till double in bulk.
9. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball.
10. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour.
11. Remove the plastic wrap and score the top of the bread with a sharp knife.
12. Place into a preheated 230°C oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door.
13. Bake for 30-35 minutes or till when tapped on the bottom of the loaf it sounds hollow.

Crabmeat Cakes (Four Seasons NY)

Ingredients:
12 slices white bread, crust removed
½ cup all purpose flour
1½ cups vegetable oil
½ cups butter
4 Tbsp chicken stock
4 Tbsp milk
½ cup Pommeray mustard
Salt
Ground black pepper
2 tspn crushed yellow mustard seed
2 tspn ground turmeric
2 tspn curry powder
1 tspn paprika
2 egg yolks
1¼ cups mayonnaise
1 dill pickle, finely diced
2 stalks celery, finely diced
2 lbs lump crabmeat, shells removed

Method:

1. Chop the bread in a food processor and transfer resulting crumbs to a large mixing bowl. Set aside.
2. Over a low flame, melt ¼ cup of the butter. Using a wooden spoon stir in the remaining flour. Add chicken stock and milk and simmer, approximately 10 minutes. Add Pommeray mustard, salt, pepper, mustard seed, turmeric, curry powder, and paprika and stir. Continue simmering for 10 minutes more. Set aside and keep warm.
3. In a large bowl, combine egg yolks, mayonnaise, pickle, celery, and crabmeat. Make sure to incorporate every ingredient. Mold about ⅛ of the mixture into a potato-shaped ball. Press gently to be sure it retains its shape through the cooking process. Roll each crab cake into the breadcrumbs, pouring more crumbs on top until thoroughly covered and no longer sticky to the touch.
4. Over low flame, heat the remaining butter in a large nonstick skillet. When the butter melts and is evenly distributed, place 8 crab cakes in the skillet. Cook until golden brown, turning twice to create a three-sided cake.
5. To serve: Place two crab cakes on a dinner-sized plate. Spoon mustard sauce between them. Garnish with crisp vegetables.

Key Lime Pie (Joe's Stone Crab)

Ingredients:
For the filling:
5 egg yolks
2 cans (14-ounce) sweetened condensed milk
1 cup fresh lime juice
Zest of half a lime

For the Graham Cracker Crust:
10 graham crackers, crushed
¼ cup sugar
5 Tbsp melted butter
Whipped cream, optional

Method:

1. For the filling: Mix yolks, milk, juice, and zest.
2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 190°C. Remove and let cool.
3. Pour in the filling and bake another 8 minutes at 190°C. Remove and let cool. Once cool, place in the freezer until ready to use.
4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Bread Pudding Soufflé with Whiskey Sauce (Commander's Palace)

Ingredients:
Bread Pudding:
¾ cups sugar
1 tspn ground cinnamon
1 pinch nutmeg
3 medium eggs
1 cup heavy cream
1 tspn vanilla extract
5 cups 1-inch cubed New Orleans French bread (very light bread)
⅓ cup raisins

Whiskey Sauce:
1 cup heavy cream
½ Tbsp cornstarch
1 Tbsp water
3 Tbsp sugar
¼ cup(s) bourbon

Meringue:
9 medium egg whites
¼ tspn cream of tartar
¾ cup sugar

Method:
For the bread pudding:

1. Preheat oven to 180°C. Grease an 8-inch square baking pan.
2. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow bread to soak up custard.
3. Place the raisins in the greased pan. Top with the bread-custard mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry. Cool to room temperature.
4. For the whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.
5. Stir in the sugar and bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.

For the meringue:

1. Preheat oven to 180°C. Butter six 6-ounce ramekins.
2. First, be certain that the bowl and whisk are clean. The egg whites should be completely free of yolk, and they will whip better if the chill is off them. This dish needs a good, stiff meringue. In a large bowl or mixer, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon: If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not over-whip or the whites will break down and the soufflé will not work.
3. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in one-quarter of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins.
4. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches. Smooth and shape tops with spoon into a dome over the ramekin rim.
5. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé.

Pasta Primavera (Le Cirque)

Ingredients:
6 tablespoon(s) olive oil, divided
1½ cups plum tomatoes, chopped, peeled, and seeded (or whole canned San Marzano tomatoes, chopped, seeded, and drained)
2 cloves garlic, divided, minced
Salt
2 cups porcini or button mushrooms, roughly chopped
Pepper
1 cup asparagus tips, blanched in boiling salted water for 4 minutes
1 cup broccoli florets, blanched in boiling salted water for 4 minutes
1 medium zucchini, quartered, cut into 1-inch lengths, and blanched in boiling salted water for 4 minutes
½ cup frozen peas, thawed in boiling salted water
1 cup heavy cream
⅔ cup Parmigiano-Reggiano, plus additional for garnish
2 Tbsp butter
1 pound(s) spaghetti
½ cup pine nuts, lightly toasted
2 Tbsp basil, cut into chiffonade

Method:

1. Heat 2 Tbsp olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2. Heat 2 Tbsp olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3. Heat the remaining 2 Tbsp of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4. Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5. To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.

The Cliff House Spice Blend

Blend the following, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

• 4 tspn oregano, 
• 4 tspn dried parsley, 
• 2 tspn marjoram, 
• 2 tspn dill, 
• 4 tspn thyme, 
• 4 tspn basil, 
• 1 tspn sage, 
• 4 tspn rosemary, 
• 2 tspn tarragon, 
• 1 Tbsp all-purpose flour. 

BBQ Ribs

Ingredients:
Rib Marinade:
6 pounds of bone in beef short ribs, cut between the ribs
½ cup (125ml) of soy sauce
2 Tbsp (30ml) of honey
2 Tbsp (30ml) white wine vinegar
1 Tbsp (15ml) sherry
2 Tbsp (30ml) brown sugar
1 Tbsp (15ml) garlic, minced
1 tspn (5ml) ginger, freshly grated
½ cup (125ml) orange juice
½ cup (125ml) vegetable oil

Glaze and Sauce:
2 cups (500ml) ketchup
1 can beer
¾ cup (175ml) cider vinegar
4 Tbsp (60ml) brown sugar
3 Tbsp (45ml) Worcestershire sauce
4 cloves of minced garlic
2 tspn (10ml) ground cumin
1 ½ tspn (7.5ml) ground anise
1 tspn (5ml) salt
1 tspn (5ml) Tabasco or another hot pepper sauce

Method:

1. Combine the marinade ingredients and pour over ribs to marinade. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat.
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes.
5. Reduce heat to 110°C and move the ribs to a cooler area on the grill.
6. Continue to cook for 2 hours.
7. While the ribs are grilling, prepare the glaze. Combine glaze ingredients in a sauce pan and bring the liquid to a simmer.
8. Reduce heat to low and cook the mixture for 30 minutes to thicken.
9. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
10. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
11. Remaining glaze sauce can be served with finished ribs.

Conversion Units

Butter:
1 stick = 115 g
1 Tbsp = 15 g
1 tspn = 5 g
1 cup (US) = 225 g
1 cup (metric) = 240 g

Volume:
1 tsp = 5 ml
1 Tbsp = 15 ml
¼ cup = 60 ml
⅓ cup = 75 ml
½ cup = 125 ml
⅔ cup = 150 ml
¾ cup = 175 ml
1 cup = 250 ml
1 pint = 2½ cups = 600 ml
1 litre = 4 cups

Weights:
1 oz = 30 g
½ lb = 8 oz = 250 g
1 lb = 16 oz = 500 g

Electrolux Oven Temperature Units:

No	°C	°F	Gas Mark	Description
1	75	170
2	110	230
3	130	270	1	Very Cool
4	150	300	2	Cool
5	170	340	3-4	Warm/Moderate
6	190	375	5	Fairly Hot
7	220	430	7	Hot
8	240	465	9	Very Hot
9	260	500
10	290	550

Belgian Waffles with Glazed Bananas

Ingredients:
For waffles:
2 cups AP flour
2 Tbsp sugar
2 tspn baking powder
1 tspn baking soda
¾ tspn salt
2 cups well-shaken buttermilk (substitute with equal ½ measures of milk & plain yogurt)
85 g unsalted butter, melted & cooled
2 large eggs
vegetable oil for waffle iron

For topping:
2 Tbsp unsalted butter
2 ripe large bananas, cut diagonally
1¼ cups pure maple syrup

Accompaniment: sour cream or whipped cream

Method:

1. Mix flour, sugar, baking powder, baking soda & salt in large bowl.
2. Whisk together buttermilk, melted butter & eggs in another bowl & then combine with flour mixture.
3. Brush waffle iron with vegetable oil & make waffles according to manufacturer's instructions.
4. For topping, heat butter in heavy skillet over moderately high heat, add bananas in one layer & cook until golden. Remove from heat & add syrup.
5. Spoon bananas & syrup over waffles & serve with cream.

Old Bay Seasoning

1 Tbsp ground bay leaves
2½ tsp celery salt
1½ tsp dry mustard
1 tsp ground black pepper
½ tsp ground white pepper
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground allspice
½ tsp ground ginger
1 tsp paprika
¼ tsp crushed red pepper flakes
¼ tsp ground mace
¼ tsp ground cardamom

Combine all ingredients. Store in airtight container in cool place. Use with seafood or chicken.

Brownies (Nazura)

Ingredients:
150 g butter
300 g cooking chocolate
2 tsp vanilla essence
1 Tbsp water
180g sugar
3 eggs, lightly beaten
60g all-purpose flour
100g chopped walnuts

Method:

1. Preheat oven to 140° C.
2. Melt butter, chocolate, vanilla essence & water over low heat. Do not boil.
3. Remove from heat & add sugar, stirring until dissolved.
4. Add eggs, then fold in flour.
5. Add walnuts.
6. Line 7"x7" baking pan with baking paper & pour in mixture.
7. Bake for 1 hour.
8. Allow to cool for 6 hours (or overnight) before removing brownies from baking tray.