THE SILVER PALATE’S CHICKEN MARBELLA RECIPE - NYT COOKING
If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central.
Provided by Christine Muhlke
Total Time 1 hours 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper. Add the chicken pieces and turn to coat. Refrigerate overnight.
- Preheat the oven to 350 degrees. Arrange the chicken in a single layer in a shallow roasting pan; spoon the marinade over it evenly. Pour in the wine and sprinkle the chicken with the brown sugar.
- Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50 to 60 minutes, basting two or three times with the pan juices once the chicken begins to brown. (When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.)
- Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place the roasting pan over medium heat and bring the pan juices to a boil. Reduce to about 1/2 cup. Strain into a heatproof bowl, add the parsley and pour over the chicken.
Nutrition Facts : @context http//schema.org, Calories 928, UnsaturatedFatContent 40 grams, CarbohydrateContent 40 grams, FatContent 59 grams, FiberContent 5 grams, ProteinContent 56 grams, SaturatedFatContent 15 grams, SodiumContent 1079 milligrams, SugarContent 27 grams, TransFatContent 0 grams
THE SILVER PALATE’S CHOCOLATE CAKE RECIPE - NYT COOKING
This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side. For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp. Enter this decadent chocolate cake, whose title belies its incredible simplicity. The ingredients take hardly any time to whip together, and it bakes in a tube pan for under an hour. Gild it with a gooey chocolate frosting, and feed it to those you love with good cheer.
Provided by Christine Muhlke
Total Time 1 hours 15 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan.
- Cut the chocolate and butter into small pieces and place in a large bowl. Pour 1 cup boiling water over them; let stand until melted. Stir in the vanilla and sugar, then whisk in the egg yolks, one at a time.
- In a small bowl, mix the baking soda and sour cream and whisk into the chocolate mixture. Sift the flour and baking powder and add to the batter, mixing thoroughly.
- Beat the egg whites until stiff but not too dry. Stir a quarter of the egg whites thoroughly into the batter. Gently fold in the remaining whites.
- Pour the batter into the prepared pan. Set on the center rack of the oven and bake until a cake tester inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, unmold and cool completely before frosting.
- To make the frosting: Place all the ingredients in a heavy saucepan over low heat and whisk until smooth. Spread on the cake while the frosting is still warm.
Nutrition Facts : @context http//schema.org, Calories 472, UnsaturatedFatContent 7 grams, CarbohydrateContent 66 grams, FatContent 22 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 13 grams, SodiumContent 158 milligrams, SugarContent 48 grams, TransFatContent 0 grams
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SILVER PALATE ROAST TURKEY - BIGOVEN
From bigoven.com
Reviews 0
Total Time 3 hours
Cuisine American
Calories 1608 calories per serving
- "1. Make the stuffing for the turkey. 2. Wash the turkey well, inspecting for pinfeathers, and chop off the wing tips, reserving them for later use with giblets in gravy or stock. Dry the turkey inside and out with a kitchen towel. 3. Slice oranges in half. Squeeze the juice all over the outside of the bird and rub into the cavity to refreshen. Salt and pepper the cavity to taste. Fill the turkey with the stuffing, not packing too tightly. Sew up the cavity or close with small trussing skewers. 4. Rub the outside of the turkey all over with 1 1/2 sticks of softened butter and sprinkle generously with salt, pepper and paprika. Drape the turkey with cheesecloth. 5. Place turkey, breast side up, on a rack in a roasting pan. 6. Four to five hours before serving is scheduled, place the turkey in a preheated 325? oven. 7. Melt the remaining 4 tablespoons of butter with 4 tablespoons of corn oil in a saucepan. Lift the cheesecloth from the turkey and baste every 30 minutes, first with the butter and oil mixture and later with the turkeys own juices.* 8. Roast for 3? to 4? hours or until the thigh juices run clear yellow when pricked with a skewer. There should be no traces of pinkness. The drumstick will move easily in the socket when the turkey is done. 9. When the turkey is done, remove to a heated platter and cover with foil. The turkey should stand 30 minutes before carving. 10. Remove stuffing into a bowl. If there is any additional from the recipe, bake it in a covered cassarole in a 350? oven, covered with foil, for one half hour before serving. 11. Serve the turkey on a large platter. Be sure you have sharp knives and a good carver among the group. Enjoy! *For a moist bird, frequent basting is essential, so dont forget! Baste every 30 minutes---breast and legs should be a lovely golden color. "
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