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!

Author Biography

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.

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

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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 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.