Thread: Your Favorite Silver Palate recipe?

maxine in ri wrote:
> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
> weekend of brain cancer. Julia may have given us France, but Sheila
> gave us the world.
>
> maxine in ri

I am only familiar with the Chicken Marbella recipe. I had it twice. The
first time, my husband brought home leftovers from a party and it was
amazing. The second time, I tried to make it, and it wasn't as good.

I keep meaning to try it again.

http://savour-fare.com/2009/03/06/ch...odern-classic/

Tracy

On Tue, 1 Sep 2009 06:16:40 -0700 (PDT), maxine in ri
<[email protected]> wrote:

>Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
>weekend of brain cancer. Julia may have given us France, but Sheila
>gave us the world.
>
>maxine in ri

Definitely the banana cake. It bears no resemblance at all to plain
old banana bread. This really makes a wonderful layer cake. I prefer
the lemon icing used for another cake in the book, and put sliced
bananas and strawberries in between and on top of the layers, but the
cream cheese frosting that goes with the cake recipe is good, too.

Boron

In article
<[email protected]>,
maxine in ri <[email protected]> wrote:

> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
> weekend of brain cancer. Julia may have given us France, but Sheila
> gave us the world.
>
> maxine in ri

Just one?

We love the chicken mirabella and the pesto recipe is my go to one. The
lentil soup and the potato cheese soup get made every winter.

marcella

On Sep 1, 9:16*am, maxine in ri <weed...@gmail.com> wrote:
> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
> weekend of brain cancer. *Julia may have given us France, but Sheila
> gave us the world.
>
> maxine in ri

The ham & avocado salad with lemon viniagrette.

The sausage-stuffed french loaf is a close second.

Kris

Marcella Peek wrote:
> In article
> <[email protected]>,
> maxine in ri <[email protected]> wrote:
>
>> Sheila Lukens, the co-author of the Silver Palate cookbooks, died
>> this weekend of brain cancer. Julia may have given us France, but
>> Sheila gave us the world.

> Just one?
>
> We love the chicken mirabella and the pesto recipe is my go to one.
> The lentil soup and the potato cheese soup get made every winter.

You're making me wish I hadn't given mine away.

nancy

On Sep 1, 8:16*am, maxine in ri <weed...@gmail.com> wrote:
> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
> weekend of brain cancer. *Julia may have given us France, but Sheila
> gave us the world.
>
> maxine in ri

I like the pureed sweet potato and carrot side dish - it's a little on
the soupy side but the taste is fabulous. Also, the fruit-stuffed pork
loin. I'll have to try the banana cake - I have a great recipe for
banana bread already.

N.

"maxine in ri" ha scritto nel messaggio

> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this>
> weekend of brain cancer. Julia may have given us France, but Sheila> gave
> us the world.
>
> maxine in ri

There is a fried chicken with lemon dish I really liked. I've never made
it, but was served it. It is intensely lemony and has like 2 cups of lemon
juice in it!

maxine in ri wrote:
> Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
> weekend of brain cancer. Julia may have given us France, but Sheila
> gave us the world.
>
> maxine in ri

The one that comes to mind combines wild rice, and other rices (I
think plural--I'd have to look), raisins, nuts... Also, banana bread.

--
Jean B.

On Tue, 1 Sep 2009 06:16:40 -0700 (PDT), maxine in ri
<[email protected]> wrote:

>Sheila Lukens, the co-author of the Silver Palate cookbooks, died this
>weekend of brain cancer. Julia may have given us France, but Sheila
>gave us the world.
>
>maxine in ri

The salmon mousse, in the first book. Damn, that stuff is addictive!!

Christine
--
http://nightstirrings.blogspot.com

On Sep 1, 7:13*am, Tracy <karac...@bc.edu> wrote:
>
> I am only familiar with the Chicken Marbella recipe. I had it twice. The
> first time, my husband brought home leftovers from a party and it was
> amazing. The second time, I tried to make it, and it wasn't as good.
>
> I keep meaning to try it again.
>
> http://savour-fare.com/2009/03/06/ch...odern-classic/
>
Well, it looks interesting and pretty much foolproof. I rarely use
Spanish olives or prunes, though, and I can imagine that if I chose
the wrong ones when I went to the store that might affect the final
dish. Other than that, why not try again since you have a mental
benchmark already..... -aem

aem wrote:
> On Sep 1, 7:13 am, Tracy <karac...@bc.edu> wrote:
>> I am only familiar with the Chicken Marbella recipe. I had it twice. The
>> first time, my husband brought home leftovers from a party and it was
>> amazing. The second time, I tried to make it, and it wasn't as good.
>>
>> I keep meaning to try it again.
>>
>> http://savour-fare.com/2009/03/06/ch...odern-classic/
>>
> Well, it looks interesting and pretty much foolproof. I rarely use
> Spanish olives or prunes, though, and I can imagine that if I chose
> the wrong ones when I went to the store that might affect the final
> dish. Other than that, why not try again since you have a mental
> benchmark already..... -aem
>

It was several years ago, and I'd like to think that my cooking
instincts have only improved over time, so I think yes, I will be trying
this again soon for sure. I almost always have olives and prunes around
too.

Maybe this weekend if the weather stays cool - 70s as opposed to 90s....
We are going to a football game on Saturday. I could marinate it in the
morning and have for dinner after the game.

Tracy

On Tue, 01 Sep 2009 10:13:22 -0400, Tracy <[email protected]> wrote:
>
>I am only familiar with the Chicken Marbella recipe. I had it twice. The
>first time, my husband brought home leftovers from a party and it was
>amazing. The second time, I tried to make it, and it wasn't as good.
>
>I keep meaning to try it again.
>
>http://savour-fare.com/2009/03/06/ch...odern-classic/
>
Thanks for the url. Do you know what the difference is between this
recipe and the original one? I think I'll try dried apricots, like
one of the comments suggested.



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 01 Sep 2009 10:13:22 -0400, Tracy <[email protected]> wrote:
>> I am only familiar with the Chicken Marbella recipe. I had it twice. The
>> first time, my husband brought home leftovers from a party and it was
>> amazing. The second time, I tried to make it, and it wasn't as good.
>>
>> I keep meaning to try it again.
>>
>> http://savour-fare.com/2009/03/06/ch...odern-classic/
>>
> Thanks for the url. Do you know what the difference is between this
> recipe and the original one? I think I'll try dried apricots, like
> one of the comments suggested.
>
>
>

I think the original uses bone-in chicken. The major difference is I
think this one is scaled down.

Tracy

On Tue, 01 Sep 2009 14:10:28 -0400, Tracy <[email protected]> wrote:

>I think the original uses bone-in chicken. The major difference is I
>think this one is scaled down.

Thanks, I found the original recipe at Big Oven.
http://www.bigoven.com/62093-Chicken...la-recipe.html


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 1 Sep 2009 11:22:25 -0400, "Nancy Young"
<[email protected]> wrote:

>Marcella Peek wrote:
>> In article
>> <[email protected]>,
>> maxine in ri <[email protected]> wrote:
>>
>>> Sheila Lukens, the co-author of the Silver Palate cookbooks, died
>>> this weekend of brain cancer. Julia may have given us France, but
>>> Sheila gave us the world.
>
>> Just one?
>>
>> We love the chicken mirabella and the pesto recipe is my go to one.
>> The lentil soup and the potato cheese soup get made every winter.
>
>You're making me wish I hadn't given mine away.
>
Here are links to some recipes, Nancy.

http://www.worldpantry.com/cgi-bin/n...all.d2w/report

http://www.bigoven.com/private/silver+palate-recipe



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 1 Sep 2009 11:22:25 -0400, "Nancy Young"

>> Marcella Peek wrote:

>>> We love the chicken mirabella and the pesto recipe is my go to one.
>>> The lentil soup and the potato cheese soup get made every winter.
>>
>> You're making me wish I hadn't given mine away.
>>
> Here are links to some recipes, Nancy.
>
> http://www.worldpantry.com/cgi-bin/n...all.d2w/report
>
> http://www.bigoven.com/private/silver+palate-recipe

Hey, thanks! Much appreciated.

nancy

We have a little break in school right now, so I am peeking in again.
My favorite recipe from Silver Palate is the lemon buttermilk cake with
lemon glaze. I alternate that cake and a flourless chocolate cake for
my birthday cake almost every year.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Growing up in the south, our potato salad was made from potatoes, boiled
eggs, onions, pimentos, chopped celery, mayo & a little mustard. My
mother also made German potato salad to please my father.

My husband likes "white" potato salad, so I do a variation of their recipe.

Scandinavian Potato Salad

Yield: 4 servings

8-9 new potatoes (about 1 pound)
1/4 teaspoon salt
Freshly grated pepper
1 cup sour cream
1/3 cup chopped red onion
1/3 cup chopped fresh dill

Procedure:

1. Scrub potatoes with soft brush under running water. Quarter them and
drop into large, heavy pot of cold, salted water. Bring to boil and cook
until tender but still firm, 8-10 minutes after the water returns to
boiling.

2. When potatoes are done, drain and remove them to mixing bowl.

3. Season with salt and pepper to taste; add sour cream to the still-hot
potatoes and toss gently. Add onion and dill, toss again and cool to
room temperature before refrigerating at least 4 hours.

4. Before serving, toss again, correct seasoning and add more sour cream
if salad seems dry.


Becca

On Tue, 01 Sep 2009 12:54:40 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

> We have a little break in school right now, so I am peeking in again.
>My favorite recipe from Silver Palate is the lemon buttermilk cake with
>lemon glaze. I alternate that cake and a flourless chocolate cake for
>my birthday cake almost every year.
>
>Regards,
>Ranee @ Arabian Knits
>
>"She seeks wool and flax, and works with willing hands." Prov 31:13
>
>http://arabianknits.blogspot.com/


I use that lemon glaze for the banana cake. It is wonderful on it.

Boron