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Chicago’s ladies who lunch can usually be found at the most coveted tables at RL or Freds and in New York one of the hot spots is the seventh floor of Bergdorf Goodman at BG Restaurant and now even if you can’t eat at BG daily/weekly or perhaps ever, you can certainly make dishes served there with the new “The Bergdorf Goodman Cookbook.” The Bergdorf Goodman Cookbook features a collection of 100 recipes from the renowned BG restaurant.
The cookbook, with an introduction from Hal Rubenstein, is written by Laura Silverman with illustrations by Konstantin Kakanias; it also features designers, editors, writers, stylists, executives including Diane von Furstenberg, Zac Posen, Georgina Chapman and Keren Craig of Marchesa, Joe Zee, Bobbi Brown, Kelly Wearstler, Nina Garcia, Deborah Needleman, and Bergdorf Goodman’s own Linda Fargo and Betty Halbreich who all share personally beloved, signature dishes.
“Indulge in cocktails, hors d’oeuvres, soups and starters, salads, entrees, and desserts, among them BG’s revered Manhattan and its wildly popular Gotham Salad, not to mention a host of other favorites such as Crab Cakes with Spicy Rémoulade, Truffled Grilled Cheese Sandwich Bites, Lobster Napoleon, and Double Chocolate Tarte. “
Sample recipes include:
Yield: 1 cocktail
BG’s riff on the Bobby Burns cocktail, whose origins some trace to the Waldorf Hotel, substitutes bourbon for scotch and the more sophisticated Drambuie for the usual Benedictine. The result is a decidedly smoother drink that goes down well any time of day.
1 ½ ounces Bulleit bourbon
½ ounce Carpano Antica Formula sweet vermouth
1 ½ ounces Heering cherry liqueur
½ ounce Drambuie
Slice of orange peel
1. Fill a rocks glass with ice. Place all the liquid ingredients in an ice-filled cocktail shaker and shake well. Strain into the rocks glass. Twist the orange peel over the surface of the drink to release the oils and drop it in.
Yield: 4 servings
In the classic Milanese style, this dish contrasts a warm, crunchy cutlet with the cool mound of fresh salad served on top. BG’s version is made with chicken and baked in the oven rather than fried. The result is moist and, thanks to the Japanese bread crumbs known as panko, delightfully crisp.
4 boneless, skinless chicken breast cutlets (5 ounces each)
2 large egg whites
1 cup finely grated Parmesan cheese
½ cup panko (Japanese bread crumbs)
1 tablespoon chopped fresh thyme
½ cup extra-virgin olive oil
¼ cup sherry vinegar
Salt and freshly ground black pepper
8 cups baby arugula
2 cups cherry tomatoes, halved
1 cup Niçoise olives
1. Place a rack in the middle of the oven and preheat to 400F.
2. Working with one piece of chicken at a time, place a cutlet between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/3-inch thickness.
3. Place the egg whites in a shallow dish and lightly whisk. On a large plate, mix together the Parmesan, panko and thyme. Coat the chicken breasts first with egg white, then the Parmesan mixture.
4. Mist an ovenproof pan with an olive oil cooking spray and bake the chicken until the crust browns and the chicken is cooked through, 20 to 25 minutes.
5. In a small bowl, whisk together the oil and vinegar for the dressing. Season to taste with salt and pepper. Combine the arugula, tomatoes and olives in a large bowl and toss with dressing.
6. Divide the chicken cutlets among 4 plates and mound the salad on top. Serve immediately. Roasted potatoes make a nice accompaniment.
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