The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out 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. Every reader will fall in love with cooking all over again.
This twenty-fifth anniversary edition is enriched with full-color photographs throughout.
|Publisher:||Workman Publishing Company, Inc.|
|Sold by:||Barnes & Noble|
|File size:||39 MB|
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About the Author
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
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
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° 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 ContentsChapter One: To Begin a Great Evening
Fancy Finger Food
Fresh From the Sea
The Crudités Connection
The Charcuterie Board
Chapter Two: Soup’s On
Soups to Start
Soups of the Sea
Sunday Night Soups
Chapter Three: Pasta Perfect
Piping Hot Pasta
Chapter Four: The Main Course
Chicken Every Way
Sweet and Savory Meats
Catch of the Day
Baking in Foil
The Stew Pot
Chapter Five: Great Garden Vegetables
Scallions, Leeks, Garlic, Shallots, and Onions
Chapter Six: Salads
Salads of the Sea
Salads on the Green
Chapter Seven: Cheeses and Breads
Chapter Eight: Sweets
The Cookie Basket
American as Apple…
It’s the Berries
Hot from the Oven
Chapter Nine: The Brunch Bunch
Rise and Shine
The Big Bread Sandwich
Chapter Ten: Basics
Metric Conversion Charts
What People are Saying About This
"A wonderful cookbook. How nice to have a beautifully illustrated version of it."
— Martha Stewart