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A wide range of recipes featuring pure, simple ingredients in a book filled with quotes and lore.
This has become a Silver Palate classic. It was with us the first day we opened and the only time that it is not in the refrigerator on any given day of the year is when we've sold out. It is light, pretty, refreshing and one of those foods that you enjoy time after time.
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup Hellmann's mayonnaise
1 tablespoon lemon juice
1 tablespoon finely grated onion
dash of Tabasco
1/4 teaspoon sweet paprika
1 teaspoon salt
2 tablespoons finely chopped dill
2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
1 cup heavy cream
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.
Makes at least 12 portions
CHICKEN MARBELLA
This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Makes 16 pieces, 10 or more portions
BEEF AND ROQUEFORT SALAD WITH WALNUTS
This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table.
As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.
8 to 10 medium-size beets
3 tablespoons red wine vinegar
3 tablespoons walnut oil
1/2 cup shelled walnut halves
1/4 pound imported Roquefort cheese
freshly ground black pepper, to taste
1. Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.
2. In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.
3. To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.
6 to 8 portions
Excerpted from The Silver Palate Cookbook. Copyright c 1979, 1980, 1981, 1982 Julee Rosso and Sheila Lukins
Reprinted with permission by Workman Publishing
This has become a Silver Palate classic. It was with us the first day we opened and the only time that it is not in the refrigerator on any given day of the year is when we've sold out. It is light, pretty, refreshing and one of those foods that you enjoy time after time.
1. Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes,or until the mixture begins to thicken slightly.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and chill for at least 4 hours.
5. Serve on toasts, black bread or crackers. Or serve as a first course, garnished with watercress.
Makes at least 12 portions
Chicken Marbella
This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It's good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d'oeuvre.
The overnight marination is essential to the moistness of the finished product: the chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.
Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can be divided to make smaller amounts if you wish.
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees Fahrenheit.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.
6. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Makes 16 pieces, 10 or more portions
PECAN SQUARES
These are like tiny pecan pies-chewy, gooey, and thick with pecans. Try them slightly warmed as an accompaniment to good ice cream.
1. Mix melted butter, honey, cream and brown sugar together. Stir in pecans, coating them thoroughly. Spread over crust.
2. Return to oven and bake for 25 minutes more. Cool completely before cutting into squares.
Makes 36 squares
Excerpted from The Silver Palate Good Times Cookbook. Copyright (c) 1985. Reprinted with permission by Workman Publishing.
Anonymous
Posted July 6, 2012
My softbound book is well used and I am very happy to have found a digital copy. This is not just a great cookbook, but also a great read. The anecdotes and side panel information are really what make this book stand out. The recipes always turn out well, a definite plus.
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Posted December 6, 2011
I've been trying to find a copy of this cookbook for years. My ex and I each get the original one for half the year! Thanksgiving dinner has to have the apple sausage stuffing.
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Posted December 6, 2011
Great reference for recipes that have become standards in all gourmet kitchens.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Profrayne
Posted May 5, 2010
The only thing better than the original Silver Palate Cookbook is this new 25th anniversary edition. It contains the recipe for their world-famous Chicken Marbella, which alone is worth the price of the book. It is an easy to follow, easy to read cookbook with recipes that will suit both the novice and those of us who are always looking for something different for tonight's dinner. The full color illustrations are glorious, and the flavor combinations are outstanding. This is a great cookbook to give to newlyweds as well as celebrants of 25th or later anniversaries, Like the best cookbooks, it is also fascinating to read just for the fun of it.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.SMAF
Posted December 5, 2009
This is a book I have used for years and love to give as a gift. In its day, it was innovative, using good, fresh ingredients in creative and healthy ways--often classic recipes, but with a flair. Maybe an unexpected or unusual ingredient, or an extra-rich dessert. The cookbook has worn well over the years, and still seems fresh and new.
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Posted April 6, 2009
I have a few Silver Palate cookbooks. This one is easy to read, easy recipes and I now have a great cookbook for our cottage. I had to make dinner for 80 people and made Chicken Mirabella - it received rave reviews. Good cookbook to buy for your kitchen library.
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Posted September 11, 2008
When I first began to learn how to cook I was overwhelmed with the array of cookbooks on the market. I purchased several compilations and found many of the recipes to have uneven results. You could spend an hour on a recipe only to have it turn out to be the blandest meal ever produced. In came The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This cookbook was notable for breaking away from traditional American fare, creating celebrated innovative American recipes and incorporating fresh ingredients. It now seems like a staid proposition, but twenty-five years ago, using fresh ingredients was a novel idea. While some cookbooks are formidable in size, The Silver Palate perfectly hits its stride with just enough recipes, covering finger food, fish, cheese, meat, dessert, vegetable and drink dishes. The most wonderful part of this book is that the recipes are uniformly fantastic. Chili for a Crowd, Minty Cucumber Salad, and the favorite, Chicken Marabella, are not only simple in their execution, they are delicious. Although I haven't made a dent in the dessert section, for fear of changing my entire diet solely to sweets, the dessert recipes I have tried are scrumptious. The book is enhanced with sidebars that explain how to cook herbs, or prepare edible flowers. The only cautionary note is that The Silver Palate includes a hefty amount of rich ingredients, which today, you can easily find substitute products and still get the same excellent results. Quill says: Cookbooks come and go, but this one will endure for the ages.
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Posted November 8, 2007
This original edition of this cookbook has been in my mother's kitchen for as long as I can remember. The recipes she found in it helped make it the warm, fragrant, delicious place that I remember. Now that I'm newly married, this new edition has found a permanent place in my kitchen. Some of my husband's and my favorite recipes are from this cookbook! It's a must-have for any kitchen.
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Posted July 3, 2001
While a number of the recipes tend to be pretentious, some of them are so simple they defy reason. The pasta with tomatoes and brie is absolutely fantastic and is so easy to put together, it's ridiculous. And the Chicken Marbella is fantastic as a buffet dish, but it's even better cold.
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Posted August 1, 2000
If you want to cook with flair, this is the book for you! The Silver Palate Cookbook is an excellent addition to any kitchen. All of the recipes are easy to follow and the results are excellent. Truly one of the best cookbooks in my collection.
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