Tapenade From The Silver Palate Cookbook Recipes
TAPENADE FROM THE SILVER PALATE COOKBOOK
Had this tonight at a friend's BBQ and thought I'd share. It was great! Thanks Tony and Lori. I had it without the mayo added. Very tasty on crackers. Note: If fresh basil is not available, substitute 1 cup fresh parsley leaves and 2 tsp dried basil.
Provided by Oolala
Categories Spreads
Time 7m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine black and green olives, anchovy fillets, garlic, capers, tuna, lemon juice and basil in bowl of a food processor fitted with steel blade. Process until smooth.
- With motor running, dribble in the oil to make a thick, fluffy sauce. For a lighter sauce, blend in the mayonnaise.
- Taste, and correct seasoning. Refrigerate until ready to serve. Will keep, refrigerated, for 1 week.
Nutrition Facts : Calories 107.9, Fat 10.8, SaturatedFat 1.5, Cholesterol 2.8, Sodium 291.6, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 2
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
BUTTERBALLS
This recipe is from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. These are incredible...have eaten these at Julee Rosso's wonderful Wickwood Inn B&B in Saugatuk, MI, where the food alone is worth a stay in the charming inn. These are always on our cookie tray at the holidays.
Provided by Epi Curious
Categories Dessert
Time 55m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Grease one or two cookie sheets.
- Cream butter. Beat in honey; gradually mix in flour and salt, then vanilla. Add pecans. Wrap dough in plastic wrap and chill for 1 hour.
- Form balls by hand, the size of quarters. Place 2 inches apart on the prepared cookie sheets. Bake for 35 to 40 minutes.
- Remove from oven; as soon as cool enough to touch, roll in confectioner's sugar. Allow to cool and roll again in sugar.
Nutrition Facts : Calories 72.3, Fat 4.8, SaturatedFat 1.8, Cholesterol 6.8, Sodium 32.8, Carbohydrate 7, Fiber 0.4, Sugar 4.1, Protein 0.7
THE SILVER PALATE'S CHOCOLATE CAKE
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
Categories dessert
Time 1h15m
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, Calories 472, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 158 milligrams, Sugar 48 grams, TransFat 0 grams
LAMB MARINADE FROM THE SILVER PALATE COOKBOOK
Make and share this Lamb Marinade from the Silver Palate Cookbook recipe from Food.com.
Provided by A Messy Cook
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients together in a small bowl.
- Marinate meat overnight.
- Double or triple the recipe as needed, depending on how much meat you have.
Nutrition Facts : Calories 1026.7, Fat 108.4, SaturatedFat 15.1, Sodium 2017.7, Carbohydrate 8.3, Fiber 1.5, Sugar 0.9, Protein 4.8
THE SILVER PALATE'S CHICKEN MARBELLA
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
Categories dinner, weekday, one pot, roasts, main course
Time 1h20m
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, Calories 928, UnsaturatedFat 40 grams, Carbohydrate 40 grams, Fat 59 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1079 milligrams, Sugar 27 grams, TransFat 0 grams
More about "tapenade from the silver palate cookbook recipes"
EASY TAPENADE RECIPE - COOKIE AND KATE
Web Dec 29, 2020 Instructions. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and …
From cookieandkate.com
5/5 (47)Calories 134 per servingCategory Appetizer
From cookieandkate.com
5/5 (47)Calories 134 per servingCategory Appetizer
- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
THE SILVER PALATE GOOD TIMES COOKBOOK - AMAZON.COM
Web Jan 4, 1985 The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful …
From amazon.com
Reviews 269Format PaperbackAuthor Sheila Lukins
From amazon.com
Reviews 269Format PaperbackAuthor Sheila Lukins
TAPENADE (EASY 5-MINUTE OLIVE RECIPE) - FIFTEEN SPATULAS
Web Dec 8, 2022 Spread on fresh bread like toasted baguette or Sourdough Discard Flatbread and serve as an appetizer. Include the tapenade on an Antipasto Platter or cheese board. Add a dollop to breakfast Salmon and …
From fifteenspatulas.com
From fifteenspatulas.com
10 BEST SILVER PALATE RECIPES | YUMMLY
Web Apr 27, 2023 olive oil, salt, diced onion, fresh orange juice, uncle ben, freshly ground black pepper and 5 more
From yummly.com
From yummly.com
SOUR CREAM COFFEE CAKE FROM THE SILVER PALATE …
Web Feb 1, 2019 Preparation. Step 1. Place a rack in middle of oven; preheat to 350°. Butter and flour Bundt pan. Sift baking powder, salt, and 2 cups flour into a medium bowl.
From bonappetit.com
From bonappetit.com
"THE SILVER PALATE GOOD TIMES COOK BOOK PAPERBACK - AMAZON
Web The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good …
From amazon.ca
Reviews 233Format PaperbackAuthor Sheila Lukins, Julee Rosso, Sarah Leah Chase
From amazon.ca
Reviews 233Format PaperbackAuthor Sheila Lukins, Julee Rosso, Sarah Leah Chase
TAPENADE DIP FROM THE SILVER PALATE COOKBOOK BY JULEE ROSSO …
Web The Silver Palate Cookbook By Julee Rosso and Sheila Lukins Published 1982 About Recipes Contents This dark and lusty sauce speaks to us with all the accents of …
From app.ckbk.com
Servings 1.5Category Starter
From app.ckbk.com
Servings 1.5Category Starter
THE SILVER PALATE COOKBOOK - AMAZON
Web Apr 20, 2007 Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food …
From amazon.ca
Reviews 1.2KFormat PaperbackAuthor Sheila Lukins, Julee Rosso
From amazon.ca
Reviews 1.2KFormat PaperbackAuthor Sheila Lukins, Julee Rosso
HOW THE WOMEN BEHIND THE SILVER PALATE COOKBOOK CONTINUE TO …
Web When The Silver Palate Cookbook was first published in 1982, it signaled a change in how mainstream America viewed dinner. The book, by Julee Rosso and Sheila Lukins, …
From americastestkitchen.com
From americastestkitchen.com
THE SILVER PALATE COOKBOOK'S CARROT CAKE | KITCHN
Web Mar 23, 2021 For the cake: Preheat the oven to 350°F. Grease two 9-inch springform pans. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in …
From thekitchn.com
From thekitchn.com
DESIGNERS AND MEGHAN MARKLE LIKE THE TASTE OF HER CAKES
Web Apr 26, 2023 Claire Ptak first learned about Meghan Markle through Ms. Markle’s former lifestyle blog, The Tig, a so-called hub for the discerning palate that she started in 2014.. …
From nytimes.com
From nytimes.com
THE SILVER PALATE COOKBOOK BY JULEE ROSSO AND SHEILA LUKINS - CKBK
Web Manhattan-based duo Julee Rosso and Sheila Lukins' iconic cookbook celebrates the food of their famed shop. The recipes in the book, like those of the shop are "cooked as we …
From app.ckbk.com
From app.ckbk.com
You'll also love
Related Search