Your Favorite Silver Palate recipe?
maxine in ri
weekend of brain cancer. Julia may have given us France, but Sheila
gave us the world.
maxine in ri
Tracy
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/chicken-marbella-a-modern-classic/
Tracy
Boron Elgar
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
Marcella Peek
<196bb50c-2996-4fbc...@o21g2000vbl.googlegroups.com>,
maxine in ri <wee...@gmail.com> wrote:
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
Kris
The ham & avocado salad with lemon viniagrette.
The sausage-stuffed french loaf is a close second.
Kris
Nancy Young
> In article
> <196bb50c-2996-4fbc...@o21g2000vbl.googlegroups.com>,
> maxine in ri <wee...@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.
> 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
Nancy2
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.
Giusi
"maxine in ri" ha scritto nel messaggio
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!
Jean B.
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.
Christine Dabney
The salmon mousse, in the first book. Damn, that stuff is addictive!!
Christine
--
http://nightstirrings.blogspot.com
Tracy
> 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/chicken-marbella-a-modern-classic/
>>
> 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
sf
>
>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/chicken-marbella-a-modern-classic/
>
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.
Tracy
> On Tue, 01 Sep 2009 10:13:22 -0400, Tracy <kara...@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/chicken-marbella-a-modern-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
sf
>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-Marabella-recipe.html
sf
Here are links to some recipes, Nancy.
http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/silver/recipeall.d2w/report
http://www.bigoven.com/private/silver+palate-recipe
Nancy Young
> 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/ncommerce3/ExecMacro/silver/recipeall.d2w/report
>
> http://www.bigoven.com/private/silver+palate-recipe
Hey, thanks! Much appreciated.
nancy
Ran�e at Arabian Knits
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
Becca
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
Boron Elgar
I use that lemon glaze for the banana cake. It is wonderful on it.
Boron
sf
>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!
I can't tell you how good that sounded to me, so I looked up the
recipe.
http://www.seriouseats.com/recipes/2007/05/cook-the-book-lemon-chicken.html
http://whatscookingamerica.net/Poultry/LemonChicken.htm
Notice what the USDA says about washing chicken and bacteria.
http://www.wickwoodinn.com/summer06/recipesweb.htm
Interestingly, I grew up just a few miles away from Saugatuck. It was
the Sausalito of Michigan back then.
Tracy
sf wrote:
> On Tue, 1 Sep 2009 18:12:08 +0200, "Giusi" <deco...@gmail.com> wrote:
>
>> 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!
>
> I can't tell you how good that sounded to me, so I looked up the
> recipe.
>
> http://www.seriouseats.com/recipes/2007/05/cook-the-book-lemon-chicken.html
>
> http://whatscookingamerica.net/Poultry/LemonChicken.htm
> Notice what the USDA says about washing chicken and bacteria.
>
I wash my chicken. I have heard that people don't and I just don't get
it. If you drop it on the floor does that mean if you cook it to 165
it's ok??
An overnight soak it straight lemon juice seems like a really long time
to me - doesn't the lemon "cook" the chicken?
Tracy
sf
<arabia...@gmail.com> wrote:
>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.
Here it is!
http://brooklynmasalanyc.blogspot.com/2008/04/silver-palate-lemon-cake.html
Giusi
"Tracy" ha scritto nel messaggio
> sf wrote:
"Giusi" wrote:
>>
>>> There is a fried chicken with lemon dish I really liked.
>> I can't tell you how good that sounded to me, so I looked up the
>> recipe.
> An overnight soak it straight lemon juice seems like a >really long time >
> to me - doesn't the lemon "cook" the chicken?
Nope, it's just exquisite.
Kris
> On Tue, 1 Sep 2009 18:12:08 +0200, "Giusi" <decob...@gmail.com> wrote:
> >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!
>
> I can't tell you how good that sounded to me, so I looked up the
> recipe.
>
>
> http://whatscookingamerica.net/Poultry/LemonChicken.htm
> Notice what the USDA says about washing chicken and bacteria.
>
> http://www.wickwoodinn.com/summer06/recipesweb.htm
> Interestingly, I grew up just a few miles away from Saugatuck. It was
> the Sausalito of Michigan back then.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
I'm in Western Michigan too.
I was thinking of staying at the Wildwood Inn for a get-away with the
husband. Ever hear any reviews?
Kris
Nancy2
> http://whatscookingamerica.net/Poultry/LemonChicken.htm
> Notice what the USDA says about washing chicken and bacteria.
>
They can say what they like at the USDA, but I don't "splash bacteria
water all over the sink" when I wash chicken pieces, and thank you,
I'll keep on washing chicken the way I always have. I know how dirty
they are, and it doesn't matter if cooking properly kills "most"
harmful bacteria or not - who wants yuck on their chicken?
N.
maxine
wrote:
Wonderful to see you again. I hope all is well with you and the lads.
maxine in ri
Gloria P
> Marcella Peek wrote:
>> In article
>> 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
Second hand bookstores or library sales shelves usually have at least
one copy, or go to your library and photocopy the recipes that interest you.
gloria p
sf
>I wash my chicken. I have heard that people don't and I just don't get
>it.
It makes sense to me. Washing splashes the bacteria around (it's not
easy to wash a chicken without splashing), then you've got it all over
the place instead of just on your hands and the chicken.
>If you drop it on the floor does that mean if you cook it to 165
>it's ok??
Are you in the habit of dropping chicken on the floor? I can't say I
ever have. If I did, I'd run it under water to remove any stray dirt
or animal hairs but I wouldn't kid myself about removing bacteria.
>
>An overnight soak it straight lemon juice seems like a really long time
>to me - doesn't the lemon "cook" the chicken?
Giusi said it was lemony, so the lemon must permeate the meat somehow.
sf
wrote:
>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.
>
Dang! That sounded good, so I looked it up... found it at
books.google.com http://preview.tinyurl.com/lmz2df and
http://www.azcentral.com/style/hfe/articles/2005/03/23/20050323easterbrunch23rec2.html
sf
wrote:
>I was thinking of staying at the Wildwood Inn for a get-away with the
>husband. Ever hear any reviews?
Unfortunately, I have no family left there anymore and I've lost track
of any childhood friends who might be in the area. Looking at the
Wickwood Inn website, it's a chance I'd gladly take. The rooms are
pretty and their prices are reasonable. Midweek rates are even
better.
Tripadvisor.com is a reliable web site. Look for the most recent
posts. If you do go, leave a comment on trip advisor to keep the
comments updated and timely. http://preview.tinyurl.com/npnft8
:)
Kris
> On Tue, 1 Sep 2009 07:44:36 -0700 (PDT), Kris <shanno...@hotmail.com>
> wrote:
>
> >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.
>
> Dang! That sounded good, so I looked it up... found it at
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.
It is. Tell me if you like it too!
FYI, I just coarsely chopped the ham & avocado into cube when i did
it. IIRC the recipe tells you to arrange the slices, etc. I thought
the recipe was easier my way. :)
Kris
Kris
> On Tue, 1 Sep 2009 13:56:15 -0700 (PDT), Kris <shanno...@hotmail.com>
Thank you for the input. That's kinda what I was thinking too.
Looks like a true foodie B&B!
Kris
Tracy
> On Tue, 01 Sep 2009 16:36:58 -0400, Tracy <kara...@bc.edu> wrote:
>
>> I wash my chicken. I have heard that people don't and I just don't get
>> it.
>
> It makes sense to me. Washing splashes the bacteria around (it's not
> easy to wash a chicken without splashing), then you've got it all over
> the place instead of just on your hands and the chicken.
>
>> If you drop it on the floor does that mean if you cook it to 165
>> it's ok??
>
> Are you in the habit of dropping chicken on the floor? I can't say I
> ever have. If I did, I'd run it under water to remove any stray dirt
> or animal hairs but I wouldn't kid myself about removing bacteria.
No I don't normally drop chicken, but the question still stands. If you
drop it will you wash it or not?
I understand the whole concept - that the chicken juices get every
where. I am no neat freak, but I do know to be careful and not get raw
chicken everywhere.
I just like to wash my food before I eat it. It's not just about bacteria.
>> An overnight soak it straight lemon juice seems like a really long time
>> to me - doesn't the lemon "cook" the chicken?
>
> Giusi said it was lemony, so the lemon must permeate the meat somehow.
>
I might have to try it then. I like lemon flavored things...
Tracy
Tracy
I'm with you. I wash mine too.
Tracy
Jean B.
> 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
>
> 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.
Oh, the boneless leg of lamb recipe...
--
Jean B.
sf
>sf wrote:
>> On Tue, 01 Sep 2009 16:36:58 -0400, Tracy <kara...@bc.edu> wrote:
>>
>>> I wash my chicken. I have heard that people don't and I just don't get
>>> it.
>>
>> It makes sense to me. Washing splashes the bacteria around (it's not
>> easy to wash a chicken without splashing), then you've got it all over
>> the place instead of just on your hands and the chicken.
>>
>>> If you drop it on the floor does that mean if you cook it to 165
>>> it's ok??
>>
>> Are you in the habit of dropping chicken on the floor? I can't say I
>> ever have. If I did, I'd run it under water to remove any stray dirt
>> or animal hairs but I wouldn't kid myself about removing bacteria.
>
>
>No I don't normally drop chicken, but the question still stands. If you
>drop it will you wash it or not?
See above.
>
>I understand the whole concept - that the chicken juices get every
>where. I am no neat freak, but I do know to be careful and not get raw
>chicken everywhere.
>
Apparently, that's not possible - even if you're careful.
>I just like to wash my food before I eat it. It's not just about bacteria.
>
The original cite was about the idea that washing takes care of
bacteria (E. coli), not visible schmutz.
>>> An overnight soak it straight lemon juice seems like a really long time
>>> to me - doesn't the lemon "cook" the chicken?
>>
>> Giusi said it was lemony, so the lemon must permeate the meat somehow.
>>
>
>I might have to try it then. I like lemon flavored things...
>
So do I! It's on my "to do" list after Chicken Dijonnaise
(Silver Palate Cookbook) and Mediterranean Style Chicken with Spinach
and Rice.
Giusi
"Tracy" ha scritto nel messaggio
> I'm with you. I wash mine too.
>
> Tracy
Sometimes I do, if it comes already pretty clean, but usually I have to
pluck and singe to get small feathers and hair off, so what would be the
point after it had been in a steady gas flame? I think we often fool
ourselves about how much cleaning we accomplich when we run cold water over
fruits, berries, etc. and then eat them raw. I don't buy that we've done
anything but possibly remove some sand... which is a good thing!
Ran�e at Arabian Knits
<879a12d5-49c8-4b22...@o36g2000vbl.googlegroups.com>,
maxine <wee...@gmail.com> wrote:
> Wonderful to see you again. I hope all is well with you and the lads.
Thank you. We have two girls along with those lads now. :-)
Melba's Jammin'
<arabianknits-9B43...@news.rainierconnect.com>,
Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
> We have a little break in school right now, so I am peeking in again.
(snip)
Have you put those shoes away?
Nice to see you again, Toots.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
Ran�e at Arabian Knits
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> Have you put those shoes away?
Are you kidding? Wore those out, and we're on to a new pair! ;-)
> Nice to see you again, Toots.
You, too.