Looking for the next best sandwich recipe? The version served at our Nordstrom Bistro and Bazille restaurants is our take on a pretty classic club with perfectly roasted chicken, crisp bacon, umami-rich tomato. Then we up the gourmet factor with creamy avocado, tender-crisp haricot verts and (here’s the kicker) our secret sauce: Roasted Garlic Aioli. Secret’s out! Our Bistro Club is perfect for a picnic, or prep everything in advance for a quick and tasty weeknight dinner.
Grilled Ground Chicken Burger Recipe with Caramelized Onions, Roasted Mushrooms and Garlic Aioli | What’s Cooking
Add this superstar chicken burger to your grill repertoire and become newly best friends with the people lucky enough to dig in. This delicious monster is served at our Nordstrom Grill with caramelized onions, herbed mushrooms and roasted garlic aioli, all sandwiched within a toasted sesame bun. We amp things up by grinding both breast and thigh meat—for added flavor and moisture—and mix in lots of fresh parsley and a heap of caramelized onions to make each huge patty one of the best you’ll ever bite into.
We serve our Kalamata Aioli alongside our housemade french fries, but it also makes an excellent dip for a veggie platter or slathered on a slice of crispy toasted bread for crostini.
Nordstrom Kalamata Aioli Dip
(Makes 2 cups)
1 clove garlic, finely minced
1/2 cup Kalamata olives, pitted
2 tablespoons roasted garlic
2 cups mayonnaise
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon kosher salt
In a food processor fitted with a metal blade, process the garlic, olives and roasted garlic, pulsing until finely chopped. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate.
Try these recipes and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom cookbooks (available in selected Nordstrom restaurants and Ebars).
Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!
Grilled Shrimp, Corn and Polenta Salad Recipe with Creamy Roasted Garlic Dressing and Parmesan Crisps | What’s Cooking
Succulent grilled shrimp. Seasonal at-their-peak ingredients. Herby, roasted garlic dressing and a nutty Parmesan crisp garnish. Combine them all, and meet the perfect summer lunch or dinner.
Ripe, red tomatoes and freshly picked sweet corn (especially grilled) are two of my favorite summer ingredients. I look forward to them all year, since they aren’t much worth bothering with any other time. So, when I saw this recipe, I had a pretty good feeling we’d be good friends.
Peppery baby arugula makes a delicious bed for all these flavorful salad components, including the grilled polenta croutons. And, with fresh herbs, garlic, scallions, a dash of mayo and the perfect amount of acid and sweetness, our light but creamy dressing that tops it all deliciously straddles the line between ranch and green goddess dressing. Substantial but not too heavy, this salad (also served at our Marketplace Café) has everything going for it. File this recipe under “Going to make again and again”.
Looking for some Taco Tuesday recipe inspiration, or something worthy of an epic Cinco de Mayo celebration? Here you go: crispy fried shrimp tacos topped with roasted garlic aioli, cabbage, mango, red onion and a generous drizzle of our popular cilantro-lime vinaigrette. Fresh, bright and satisfying with crunchy, succulent shrimp, this is the kind of taco that created the need for a taco emoji.
Beer-Battered Halibut Fish and Chips Recipe with Tartar Sauce and Horseradish Aioli | What’s Cooking
The first time I had real, delicious fish and chips, it was at a hole-in-the-wall shop in the city center of a little town in England. I was just a few days into a year-long stay studying abroad during my junior year of college. The battered and fried fish was succulent and flaky on the inside with a golden brown, crisp exterior that was perfectly seasoned.
I thought I hated fried fish up until then, but, as I’d discover over the years with a number of other things, I’d just never had it done properly. Making Nordstrom’s version of fish and chips at home brought me back to that drizzly day years ago standing in the foreign city-center square with a funky little wooden fork and a steaming bundle of perfect newspaper-wrapped fish and chips warming my hands as I wondered what the rest of my year held in store. (For one thing, a lot of really amazing Indian, it turned out.)
In our beer-battered halibut and chips recipe, as served at our Nordstrom Grill, our chefs include how to make two house-made dipping sauces—tartar sauce and a horseradish/roasted garlic aioli, both extremely tasty—and our crunchy coleslaw.
You can do this! Perfect to make for Valentine’s Day, a date night, a special dinner for a special friend, or halved and made for a party of one, this dish is bound to impress. While there may be a good number of steps, the good news is you can make the majority of this recipe in advance. Ideal for perpetuating the illusion of kitchen wizardry when you throw everything together the day of in a matter of minutes.
Years ago, when I made risotto for the first time, I was so intimidated. I have no idea why. Just brace yourself with a little patience to do a lot of stirring, and there will be no reason to get all in a dither about rice. Risotto is a basic that’s going to become a quick-to-make staple with limitless options once you’ve made it and understand the simple steps. But in the interest of not being chained to the stove for 30 minutes while you’re trying to entertain, our recipe for make-ahead risotto by par cooking it is ideal.
In this version, as served at selected Nordstrom restaurants, our risotto gets a flavorful dose of fresh herbs. Surrounding it, a luscious, velvety Rosemary Beurre Blanc enhanced with roasted garlic (try our easiest roasted garlic recipe, which I make all the time and keep in the freezer). On top, an earthy mix of mushrooms roasted with fresh herbs sits askew underneath an easy baked Atlantic salmon fillet. To gild the lily, everything is crowned by a vibrant garnish of celery curls, chive batons and parsley.
Take your relationship with pizza to the next level and try this herby, cheesy, thin-crust flatbread. In this version—popular at our Nordstrom Bistro and Bazille locations—roasted garlic oil gets topped with four different cheeses, which blanket smoky grilled green onions and roasted mushrooms tossed in parsley, rosemary and thyme. It’s fun enough to make together as a meal with the family, and sophisticated enough to hold its own as an hors d’oeuvre at a cocktail party.
I’ve been looking for a delicious homemade pizza dough recipe, and this one fits the bill. Something else I love, our recipe calls for par-baking the rolled-out dough. This step firms it up enough to make transferring the assembled flatbread onto a pizza stone a lot less hazardous to the stability of your in-the-kitchen mental health. Or maybe I’m the only one who has shimmied a limp homemade pizza dough and all its beautifully arranged toppings off my peel and right onto the open oven door. Grilling the green onions may seem like an unnecessary addition, but it really does give them (and the flatbread pizza) a great flavor that makes getting out a grill pan worth it.
Your search for the best burger for a Memorial Day or summer barbecue is over. At least mine is. This cheeseburger, served at our Bar Verde locations, is perfect for upping anyone’s gourmet grilling game. The simple-to-make aioli is spiked with peppercorns and nutty roasted garlic. (Our roasted garlic recipe couldn’t be easier to make this flavor a staple in your pantry–buying bulk cloves means no annoying peeling or messy squeezing required!) I had enough aioli left over to use as dipping sauce for french fries, which my dinner guests and I were all pretty happy about. I.e., it’s really good.
Topping it all, the bite of red onions gets tamed and their sweetness enhanced by being roasted with some balsamic vinegar, thyme and honey (as in our Skirt Steak with Romesco Sauce recipe). Both of these toppings can be made ahead–ideal for both entertaining and bringing them along with you to a picnic BBQ.
At our restaurants, as in this recipe, they grind beef in house for their hamburgers. It produces superior flavor. Plus, you know exactly what is and isn’t going into your ground beef (like some un-called-for pancetta I threw in this recipe; I think cured pork is always called for). If you don’t have a grinder, meat can be also be ground by pulsing (after a stiffening chill in the freezer) in a food processor in 2-3 batches. If using store-bought, try to purchase the freshest, premium ground beef whenever possible.
For our third installment of What’s Cooking, Nordstrom Blog Editor Jeff creates a crowd-pleasing favorite from the Nordstrom Flavors Cookbook—dressed up with a twist that makes it perfect for entertaining.
With another simple-to-follow recipe developed by our corporate chef, Michael Northern, and his small army of chefs and contributors, Jeff proves (with his photographic evidence) that you don’t have to be a professional chef to transform beautiful ingredients into irresistible food that’s meant to be shared with family and friends.
I don’t think you need to look any further for an appetizer that’s fit for a holiday fête. During such a busy time of year, this recipe keeps things stress-free and simple, but its depth of flavor will have your guests remembering it well into the new year and beyond. The combination of both sun-dried and fresh tomatoes marry to create a sweet complexity, while the nutty roasted garlic mingles on the tongue with the basil and Parmesan, for a bite that’s worthy of celebration—and a glass of fine champagne.
Roasted Garlic Bruschetta with Tomato and Basil
from the Nordstrom Flavors Cookbook
(serves 6 to 8)
“Bruschetta, which is often nothing more than toasted bread rubbed with garlic and topped with tomatoes, is as simple as it is delicious. This version embellishes the original, and the pumped-up flavors will have guests clamoring for more. ”
—Chef Tony Colabelli
Roasted Garlic Bruschetta
1⁄2 cup (1 stick) unsalted butter, at room temperature
1⁄3 cup drained, finely chopped, olive oil–packed sun-dried tomatoes
1⁄3 cup coarsely chopped Simple Roasted Garlic
1 1⁄2 tablespoons chopped fresh basil
1⁄2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 rustic-style baguette
3⁄4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
Tomato and Basil Topping
2 large, ripe tomatoes, cored, seeded and cut into 1⁄2-inch dice
1⁄4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1 1⁄2 tablespoons balsamic vinegar
Freshly ground black pepper
To make the Roasted Garlic Bruschetta: Using a rubber spatula, mash together the butter, sun-dried tomatoes, roasted garlic, basil, salt and pepper in a bowl until well combined.
Split the baguette lengthwise. Spread the butter mixture over the cut surfaces, extending it to the edge of the crust. Sprinkle the buttered surfaces evenly with the Parmesan. (The prepared bread can be loosely covered with plastic wrap and stored at room temperature for up to 4 hours before continuing.)
To make the Tomato and Basil Topping: Combine the tomatoes, basil, olive oil and vinegar in a bowl and season with salt and pepper. Cover and let stand at room temperature for about 1 hour to blend the flavors.
Preheat the oven to 375°F.
Place the bread halves, Parmesan side up, on a large rimmed baking sheet. Bake until the cheese is browned, about 10 minutes. Remove from the oven and transfer the bread halves to a cutting board.
Using a serrated knife, cut the bread into triangles and transfer them to a serving platter. Serve immediately, with the bowl of tomato topping and a slotted serving spoon on the side. Invite guests to top the bread with a spoonful of the tomatoes.
Editor’s Note: The method for creating one of this recipe’s star ingredients—the Simple Roasted Garlic—is one I can’t recommend enough. It’s a favorite flavor of mine, but I always cringe at turning on the oven for just one or two heads of garlic. Making it en masse without the skin means no messy squeezing and a plentiful yield. Best of all, I put the roasted cloves on a sheet pan in the freezer and then transferred them to a zipper-lock bag once they were frozen. I had roasted garlic camping out in my freezer for weeks. Quick to thaw, they were like little gems of dynamite flavor that went into every dish I could think of!
Download a PDF of this recipe to print it, and find more tempting dishes in our Nordstrom Family Table Cookbook. Have a favorite recipe from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!
[Photos by Jeff Powell]