The Silver Palate Cookbook

by Julee Rosso, Sheila Lukins

Overview

James Beard Awards Cookbook Hall of Fame: “This is the book that changed the way America cooks.” —Barbara Kafka, New York Times–bestselling author of Roasting: A Simple Art

The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, standout dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Fall in love with cooking all over again!

This special anniversary edition is enriched with full-color photographs throughout.

“A wonderful cookbook. How nice to have a beautifully illustrated version of it.” —Martha Stewart

Product Details

ISBN-13:	9780761179580
Publisher:	Workman Publishing Company
Publication date:	09/24/2024
Sold by:	Barnes & Noble
Format:	eBook
Pages:	314
File size:	41 MB
Note:	This product may take a few minutes to download.

About the Author

Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine.
Julee Rosso Miller co-authored the Silver Palate in 1979, and wrote The Silver Palate Cookbook in 1982, followed by The Silver Palate Good Times Cookbook and The New Basics Cookbook. She also wrote Great Good Food and Fresh Start, and with her husband runs the Wickwood Inn in Saugatuck, Michigan.

Read an Excerpt

Chicken Marbella
from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

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 successfully be divided to make a smaller amount if you wish.

16 pieces, 10 or more portions

Ingredients
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

Preparation
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° F.

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 juice over chicken.

Table of Contents

Chapter One: To Begin a Great Evening
Fancy Finger Food
Fresh From the Sea
The Crudités Connection
The Charcuterie Board
Dazzlers

Chapter Two: Soup’s On
Soups to Start
Soups of the Sea
Summer Soups
Sunday Night Soups

Chapter Three: Pasta Perfect
Piping Hot Pasta
Summer Pasta

Chapter Four: The Main Course
Chicken Every Way
Sweet and Savory Meats
Fork Suppers
Game
Catch of the Day
Baking in Foil
The Stew Pot

Chapter Five: Great Garden Vegetables
Artichokes
Asparagus
Beans
Carrots
Eggplant
Mushrooms
Potatoes
Scallions, Leeks, Garlic, Shallots, and Onions
Tomatoes
Vegetable Purées

Chapter Six: Salads
Significant Salads
Summer Salads
All-American Salads
Salads of the Sea
Salads on the Green

Chapter Seven: Cheeses and Breads
Artisanal Cheeses
Best Breads

Chapter Eight: Sweets
The Cookie Basket
American as Apple…
It’s the Berries
Mousse Magic
Essentially Chocolate
Hot from the Oven
Comforting Conclusions

Chapter Nine: The Brunch Bunch
Rise and Shine
The Big Bread Sandwich
Brunch Drinks
Chapter Ten: Basics
Metric Conversion Charts

Index

What People are Saying About This

Giada De Laurentiis

"As someone who grew up in an Italian home, cooking primarily Italian food, I've always considered The Silver Palate my go-to source when I needed a recipe for quintessentially American food - that's just as true today as when I started cooking from it as a teenager!"--(Giada De Laurentiis, author and Food Network star)

Rachael Ray

"What tasty food innovations - I have definitely riffed on Sheila and Julee's themes often. The Silver Palate Cookbook will be around for another 25 years . . . maybe it will be called The Gold Palate Cookbook then!"--(Rachael Ray, author and Food Network star)

Paula Deen

"A big old Southern toast to The Silver Palate ladies. They got people into the kitchen who never would have turned on the stove. This new edition of their classic cookbook (with pictures!) should be in your kitchen; it is in mine."--(Paula Deen, author and Food Network star)

Ina Garten

"With The Silver Palate Cookbook, Julee and Sheila connected with how people really wanted to cook - fresh, easy, and very delicious - and they changed the cookbook world forever."--(Ina Garten, author and Food Network star)

From the Publisher

"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart

Martha Stewart

"The Silver Palate is a wonderful, useful cookbook. How nice to have a beautifully illustrated version of the original."--(Martha Stewart, author and founder of Martha Stewart Living Omnimedia)

Thomas Keller

"It is hard to believe that it's been 25 years! The Silver Palate Cookbook remains as fresh and beloved as when it was first released. Congratulations to Julee and Sheila for achieving this milestone - and for the constant inspiration" --(Thomas Keller, author and chef and owner of The French Laundry)

Recipe

SALMON MOUSSE

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

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.

CRUST:
• 2/3 cup confectioners' sugar
• 2 cups unbleached all-purpose flour
• 1/2 pound (2 sticks) sweet butter, softened

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 12 inch baking pan.
2. Sift sugar and flour together. Cut in butter, using two knives or a pastry blender, until fine crumbs form. Pat crust into the prepared baking pan. Bake for 20 minutes; remove from oven.

TOPPING:
• 2/3 cup (approximately 11 tablespoons) melted sweet butter
• 1/2 cup honey
• 3 tablespoons heavy cream
• 1/2 cup brown sugar
• 3 1/2 cups shelled pecans, coarsely chopped

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.

Editorial Reviews

"A wonderful cookbook. How nice to have a beautifully illustrated version of it." — Martha Stewart
"A classic."—Irene Sax
"Bravo!"—Florence Fabricant
"Delightfully bright and charming."—The New York Times
"This is the book that changed the way America cooks."—Barbara Kafka
"The classic standard."—Danny Meyer
"To my generation what Joy of Cooking was to my mother’s."—Tom Valenti
"Ahead of its time."—Todd English
"Bravo Sheila and Julee!"—Daniel Boulud
"Wholly satisfying."—Mimi Sheraton
"Revolutionary!"—Steven Raichlen
"Charming to look at, cozy to cook with." — Gael Greene
"Long live The Silver Palate Cookbook."—Giuliano Bugialli

From the Publisher