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The Silver Palate Cookbook: Great Garden Vegetables

November 2007 Cookbook of the Month: The Silver Palate Cookbook by Julee Rosso & Sheila Lukins.

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  1. Well this recipe is in the vegetable section but...anyway, in the asparagus section it lists several dips for simple steamed asparagus and the last one (with the spinach and herbs) is absolutely scrumptious! I've made it countless times and have served it with crudite as well as toasts of pumpernickle.

    2 Replies
    1. re: tomaneng

      This dip looks great! Do you follow their recipe for homemade mayonnaise (p 339) for this? What kind of oil do you use for the mayo -- corn, vegetable, or olive oil?

      1. re: foxy fairy

        I've done both homemade and store bought (Hellman's) mayo, both with excellent results. When making homemade I like the tang that olive oil gives but if you want something less obvious I'd go with canola.

    2. I made Buttered Green Beans with Cashews tonight (p. 155). It's one of those recipes that's almost too simple to consider a recipe: cook green beans, mix with melted butter, s&p, minced parsley, and chopped cashews. But it was great and went well with the relatively simple main we were having (planked black cod). DH loved it, since he loves nuts.

      They point out that any kind of nut would be good in this recipe. Chopped walnuts with walnut oil instead of the butter would be great. And an awful lot of veggies would lend themselves to this treatment too. It may not be a recipe that breaks new ground, but it served as a useful reminder to me.

      1. Scandinavian Potato Salad, p 181

        This looks beautiful (purple-white-green! see photos below), tastes delicious, and is so easy -- six ingredients (potatoes, salt, pepper, red onion, sour cream, fresh dill). Classic flavors, but I've never made such a pure version before. Because of the dill, this doesn't taste plain, as I had feared. Fresh dill is imperative -- don't even bother with dry, or if you aren't a dill-lover. The dill brightens the salad immensely -- the dill flavor actually leaps out. :)

        I know that I often I overlook the pure version of something (salad, soup, cookies even) in an effort to toss in superstar unusual ingredients, or a LOT of ingredients. That's why I forced myself to make this version of potato salad instead of the other more ingredient-heavy versions. I will make it again. My sweety said, "Wow! I love this!" This version was actually preferred over the chock-full-of-stuff potato salad. I love to make at least one or two homemade salads to pack for lunches each week, but sometimes I make it more complicated than it has to be. :)

        This salad can be prepped in no time at all and serves as a reminder that sometimes keeping it simple is best -- especially for side dishes. This will be great to accompany a cool sandwich. It would also be excellent to serve as a quick side at a luncheon when your other dishes are more intricate or prep-heavy.

        All of that being said -- I did tweak the recipe a *teensy* bit. While I loathed Ina's over-mayo-y potato salad, I like her idea to cook potatoes partway in water, then drain, put in colander back in hot pan, cover with towel, and finish cooking that way. No mush factor. Also, I dressed my hot potatoes with some olive oil/vinegar whisked together, immediately after cooking them, because I really like that extra layer of tangy vinegar flavor in a potato salad.

        This is pretty! The red onion looks so vibrant, with red potato skins against creamy white and the deep deep green of the dill--

        http://i223.photobucket.com/albums/dd...

        http://i223.photobucket.com/albums/dd...

        1. Tarte Saint-Germain p 184-185
          I love leeks, and made this tart, more like quiche really, last night. It was very simple to prepare: prebaked the pie shell earlier in the day, sauteed the leeks in the afternoon, and put it all together to bake during "homework time". I probably could have baked it a bit longer, actually had to bake quite a bit longer than per the recipe so I am wondering if my oven temp is off. It had a very subtle sweet leek flavor. Family loved it, i had a slice cold for breakfast this morning too..mmmmm

          1 Reply
          1. re: ErikaK

            Oh that sounds great! I've been eyeing this recipe because the picture looks so good (anniversary edition) and I love leeks. You've convinced me.

          2. Orange Roasted Carrots (p. 199, 25th Anniv. Ed.)

            This is one of my favorites from the book so far. So good, but so easy. This was great as part of the Thanksgiving meal. Carrots are cut into 2-inch lengths (I split the larger pieces), boiled for 5 minutes, and then drained and tossed with olive oil, honey (I used orange blossom), s&p. Then simply roast in a single layer on an oiled baking sheet, turning a couple of times, at 400 for about 40 minutes. Next time I would double the recipe, because it was really hard not to snack on these when they came out of the oven - sweet, caramelized and addictive. I made them the night before, and tossed with strips of orange zest. On Thanksgiving I warmed them with a bit of butter and tossed them with finely grated zest. I liked them best right out of the oven with their crispy edges, but they were still a good do-ahead dish. Will definitely make these again.

             
            3 Replies
            1. re: Rubee

              Those look so good, Rubee, that I just went to my (original edition) copy of SP to mark it for next year. Guess what? Not in there. Not in Good Times either. I knew the anniversary edition contained new photographs, but none of the reviews I read gave any indication that it also contained new/different/updated recipes. I'm curious to know to what extent the new book differs from the original, but not enough so to carry my old one to a Barnes & Noble and sit there and do a page-by-page recipe check. And now I wonder if COTM participants have been comparing different versions of the same recipe. Do any Hounds know how significant the changes were or has anyone come across any info on this?

              1. re: JoanN

                Wow, wasn't expecting that. I would have thought it was exactly the same too. Hmmm. I wonder if there are more differences? In the anniversary edition, it's under the section of Great Garden Vegetables "Carrots" and it's the last recipe following Carrottes Rapees. I'm curious what the original has. In the anniv. edition, the carrot section includes:

                Hunter's Style Carrots
                Ginger Candied Carrots
                Winter Vegetable Salad
                Raspberry-Marinated Carrots
                Carottes Rapees
                Orange Roasted Carrots.

                1. re: Rubee

                  In mine, too, the chapter is Great Garden Vegetables and the section is "Carrots." The recipes are:

                  Ginger Candied Carrots
                  Hunter's Style Carrots
                  Winter Vegetable Salad
                  Raspberry-Marinated Carrots
                  Carottes Rapees

                  So, everything *except* the Orange Roasted Carrots. Maybe it was just a page layout issue. The publisher had some space to fill and said get us a half-page recipe. Wouldn't be the first time it happened. Very interesting nonetheless.