Silver Palate chefs share favorite dishes

Back in 1982, two women who changed the way we thought about home cooking. Julee Rosso and Sheila Lukins put together a cookbook filled with recipes from their gourmet catering business in New York, City, “The Silver Palate.” In honor of the 25th anniversary of their classic cookbook, they have released a special edition of “The Silver Palate Cookbook.” Try these favorite recipes from the cookbook at home:

Chicken Marbella
Servings:

16 pieces, 10 or more portions

Ingredients

    • 1⁄2 cup olive oil
    • 1⁄2 cup red wine vinegar
    • 1 cup pitted prunes
    • 1⁄2 cup pitted Spanish green olives
    • 1⁄2 cup capers with a bit of juice
    • 6 bay leaves
    • 1 head of garlic, peeled and finely puréed
    • 1⁄4 cup dried oregano
    • Coarse salt and freshly ground black pepper, to taste
    • 4 chickens (21⁄2 pounds each), quartered
    • 1 cup brown sugar
    • 1 cup dry white wine
    • 1⁄4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Preparation

Baking Directions:

Tips:

Salmon Mousse
Servings:

At least 12 portions4 to 6 portions

Ingredients

    • 1 envelope unflavored gelatin
    • 1/4 cup cold water
    • 1/2 cup boiling water
    • 1/2 cup mayonnaise, preferably Hellmann's
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon finely grated onion
    • Dash of Tabasco
    • 1/4 teaspoon sweet paprika
    • 1 teaspoon salt
    • 2 tablespoons finely chopped fresh dill
    • 2 cups finely flaked poached fresh salmon or canned salmon, skin and bones removed
    • 1 cup heavy cream
    • Watercress, for garnish
    • Toast, pumpernickel, or crackers, for serving

Preparation

Baking Directions:

Tips:

Baked Ham with Glazed Apricots
Servings:

20 to 25 portions

Ingredients

    • 1 ready-to-eat ham with bone in (12 to 16 pounds)
    • Whole cloves, to cover the surface of the ham
    • 1/4 cup Dijon mustard
    • 1 cup dark brown sugar
    • 3 cups apple juice
    • 1 pound dried apricots
    • 1 cup Madeira
    • Favorite mustards, for serving
    • Favorite chutneys, for serving

Preparation

Baking Directions:

Tarragon Chicken Salad
Servings:

4 to 6 portions

Ingredients

    • About 3 pounds boneless, skinless whole chicken breasts
    • 1 cup Crème Fraîche or heavy cream
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise, preferably Hellmann
    • 2 celery ribs, cut into 1-inch-long pencil strips
    • 1/2 cup shelled walnuts
    • 1 tablespoon crumbled dried tarragon
    • Salt and freshly ground black pepper, to taste

Preparation

Baking Directions:

Tips:

Carrot Cake
Servings:

10 to 12 portions

Ingredients

  • Carrot Cake

    • Butter, for greasing the pan
    • 3 cups unbleached all-purpose flour
    • 3 cups sugar
    • 1 teaspoon salt
    • 1 tablespoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 1/2 cups corn oil
    • 4 large eggs, lightly beaten
    • 1 tablespoon vanilla extract
    • 1 1⁄2 cups shelled walnuts, chopped
    • 1 1⁄2 cups shredded coconut
    • 1 1⁄3 cups puréed cooked carrots
    • 3⁄4 cup drained crushed pineapple
    • Cream Cheese Frosting (recipe follows)
  • Cream Cheese Frosting

    • 8 ounces cream cheese, at room temperature
    • 6 tablespoons (3⁄4 stick) unsalted butter, at room temperature
    • 3 cups confectioners’ sugar
    • 1 teaspoon vanilla extract
    • Juice of 1⁄2 lemon (optional)

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback