Silver Palate Cookbook 25th... | Buy

Summary

Now here's the Silver Anniversary edition, with a feast of full-colour photographs throughout and a vibrant new cover. This edition is the perfect gift to replace the millions of bedraggled copies in kitchens across America, and will introduce its timeless pleasures to a new generation of cooks. Supporting the 25th anniversary edition will be a $150,000 advertising/promotion celebration, featuring: national advertising; instore promotion kits; and extensive national publicity, in time for Mother's Day. Yes, Chicken Marbella in full colour! Join the party!

The Story of The Silver Palate	p. vii
To Begin a Great Evening
Fancy Finger Food	p. 4
Fresh from the Sea	p. 19
The Crudites Connection	p. 25
The Charcuterie Board	p. 29
Dazzlers	p. 40
Soup's On
Soups to Start	p. 54
Soups of the Sea	p. 60
Summer Soups	p. 66
Sunday Night Soups	p. 74
Pasta Perfect
Piping Hot Pasta	p. 82
Summer Pasta	p. 96
The Main Course
Chicken Every Way	p. 103
Sweet and Savory Meats	p. 118
Fork Suppers	p. 128
Game	p. 131
Catch of the Day	p. 137
Baking in Foil	p. 146
The Stew Pot	p. 151
Great Garden Vegetables
Artichokes	p. 173
Asparagus	p. 176
Beans	p. 184
Carrots	p. 195
Eggplant	p. 200
Mushrooms	p. 207
Potatoes	p. 214
Scallions, Leeks, Garlic, Shallots, and Onions	p. 221
Tomatoes	p. 231
Vegetable Purees	p. 239
Salads
Significant Salads	p. 245
Summer Salads	p. 260
All-American Salads	p. 266
Salads of the Sea	p. 273
Salads on the Green	p. 277
Cheeses and Breads
Artisanal Cheeses	p. 287
Best Breads	p. 297
Sweets
The Cookie Basket	p. 313
American as Apple...	p. 322
It's the Berries	p. 334
Mousse Magic	p. 344
Essentially Chocolate	p. 349
Hot from the Oven	p. 358
Comforting Conclusions	p. 373
The Brunch Bunch
Rise and Shine	p. 385
The Big Bread Sandwich	p. 397
Brunch Drinks	p. 401
Basics	p. 407
Metric Conversion Charts	p. 422
Index	p. 423
Table of Contents provided by Ingram. All Rights Reserved.

Supplemental Materials

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Excerpts

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 350deg; 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.