The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts.
As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideasand with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.
|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||7.00(w) x 10.00(h) x 0.85(d)|
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.
Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket’s Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.
Read an Excerpt
A combination that will dazzle your eyes and your palate.
2 cups tomato puree
3 cups freshly squeezed orange juice
2 teaspoons sugar
Grated zest of one orange
Grated zest of one lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)
1. Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining fruit mixture.
2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.
8 first-course portions
BUTTERFLIED LEG OF LAMB
1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)
1. Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a noncorrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently.
2. Prepare hot coals for grilling.
3. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes' grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.
FRESH FIG AND PROSCIUTTO SANDWICH
This bountiful sandwich is equally good coldjust eliminate the baking.
1 baguette, cut lengthwise in half
1/2 cup best-quality olive oil
1/2 cup coarsely chopped fresh basil leaves
4 ounces thinly sliced prosciutto
8 ounces sweet Gorgonzola or Saga blue cheese, room temperature
3 fresh ripe purple or green figs, cut lengthwise into slices
2 tablespoons fresh lemon juice
Freshly ground black pepper, to taste
1. Preheat oven to 350 F.
2. Scoop out a bit of bread from the centers of the bread halves.
3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
5. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
6. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Excerpted from The Silver Palate Good Times Cookbook. Copyright c 1985. Reprinted with permission by Workman Publishing.
Table of Contents
A Toast to the Good Times
THE SPLURGE OF SPRING
On the grapevine
Rainy Days and Sundays
A Tuscany Retreat
Tea for Two
Pomp and Circumstance
Fireworks on the Fourth
Summer When It Sizzles
Ice Cream Socials
Siestas, Sunsets, and Stargazing
Opening Night Openers
Rising to the Top
Pastas with Pedigrees
The Autumn Hunt
Americans in Paris
Sassy Ginger Salute
Apples and Pears
America Gives Thanks
The Dinner Party
Dinner at Eight
Dressed to the Nines
Nutcracker Sweet Open House
Christmas Morning Breakfast
Christmas Day Dinner
New Year's Eve
New Year's Day
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
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
These are like tiny pecan pies-chewy, gooey, and thick with pecans. Try them slightly warmed as an accompaniment to good ice cream.
- 2/3 cup confectioners' sugar
- 2 cups unbleached all-purpose flour
- 1/2 pound (2 sticks) sweet butter, softened
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.
- 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.
Most Helpful Customer Reviews
This book came to me as a gift from a friend who knows I enjoy cooking. The recipes in this book put most of the cookbooks in my library to shame. It will be one that I will live out of for the rest of my cooking days. Each season is a new experience and I get excited when the seasons change just to be able to try something new.
This is the best cookbook I have ever owned. As a cookbook collector with over 500 books, I can attest to the superior quality of the recipes in this book. The recipes are unique from any cookbook you will ever see and yet they are easy to prepare and are always delicious. I have cooked both for enjoyment at home and professionally and recommend this book to everyone without exception. Bon Appetite.