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The Silver Palate Cookbook: Great Garden Vegetables

JoanN Nov 1, 2007 09:00 AM

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

Please post your full-length reviews of vegetable recipes here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

  1. t
    tomaneng Nov 5, 2007 07:10 PM

    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
      foxy fairy Nov 6, 2007 03:37 AM

      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
        t
        tomaneng Nov 6, 2007 05:32 PM

        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. k
      Karen_Schaffer Nov 11, 2007 08:36 PM

      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. foxy fairy Nov 13, 2007 12:57 PM

        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/dd61/foxy-fairy/potato-dill.jpg

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

        1. e
          ErikaK Nov 14, 2007 08:20 AM

          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
            Rubee Nov 14, 2007 10:28 AM

            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. Rubee Nov 24, 2007 11:39 AM

            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
              JoanN Nov 24, 2007 12:32 PM

              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
                Rubee Nov 24, 2007 12:40 PM

                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
                  JoanN Nov 24, 2007 01:10 PM

                  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.

            2. foxy fairy Nov 27, 2007 04:26 PM

              Sesame Mayonnaise (p 145 in Asparagus section)

              I made this last night for Spicy Sesame Noodles and kept some extra to toss with veggies around the house. YUM. This whipped up in no time with a gorgeous color -- just a quick vrooooom in my *NEW* Oster beehive blender and I really enjoyed the flavor.

              I did alter a little - the recipe calls for 2 1/2 cups corn oil (along with an egg, 2 egg yolks, a few Tbsp soy suace, rice vinegar, Dijon) which really seemed like way too much. I probably only used about 1 3/4 cup. I pumped up the sesame oil though - recipe called for 1/4 cup, but I added more, as I really love that flavor and wanted it pronounced for my sesame noodles. I added a little hot red chili paste (instead of the Szechuan spicy oil in recipe) and some fresh orange zest for color and sweetness.

              The mayonnaise does have some kick, depending on how much chili you add of course, and it's satiny and the color is really pretty, a pale-ish orange. I would like to try dressing some hot asparagus with this for a simple, delicious side. We couldn't leave it alone, dunking broccoli, asparagus, even crackers in until I was worried we wouldn't have enough to dress the noodles. I was able to keep a little aside as a spread for crunchy veggie wraps for lunch tomorrow -- I think this would be perfect on that kind of vegetarian sandwich, or mixed with steamed veggies even.

              I will make it again - definitely.

              Check out review on noodles on Pasta Perfect thread.

               
              4 Replies
              1. re: foxy fairy
                Rubee Aug 30, 2009 12:14 PM

                Sesame Mayonnaise, (p 177, Anniversary edition).

                I made this last week finally, and we loved it too! So easy to make in the food processor, and the creamy-spicy-sesame flavor is so good. We've been dunking all kinds of vegetables too (carrots, asparagus, cauliflower, broccoli), and it's delicious tossed with poached chicken for chicken salad. I also used it in the Spicy Sesame Noodles (reported on pasta thread).

                I made it as is, but without the optional orange zest (eggs, rice vinegar, soy sauce, Dijon, dark sesame oil, corn oil, chili oil).

                Recipe link
                http://www.melindalee.com/recipearchi...

                 
                1. re: Rubee
                  oakjoan Aug 30, 2009 03:30 PM

                  Rubee, although I am a total snob and dislike the Silver Palate cookbook, this sounds wonderful. I plan to make it to serve with some leftover bbq skirt steak from last night and make a kind of saladesque thing to serve with some very good ciabatta tonight.

                  Maybe I should get it out of the library and give it a real look before condemning it totally.
                  Nah, who needs to read something to see if they like it or not!

                  1. re: oakjoan
                    oakjoan Aug 30, 2009 08:09 PM

                    I made a big salad with lots of peppers, tomatoes, green onions, radishes, lemon cukes, parsley, etc. and added slices of skirt steak. Tossed the whole thing together and served it with the Sesame Mayo, some garlic bread and some fresh corn on the cob. Wow! That sauce is great. What a good idea to mix mayo with Asian flavors and Dijon mustard. I'll make this often. Apologies to all Silver Palate fans and to those two women who wrote it....Lukins and Russo.

                    1. re: oakjoan
                      Rubee Aug 30, 2009 10:38 PM

                      So glad you liked it! Great idea with the steak salad. I took some flap steak out tonight to grill tomorrow, and will make that with the last of the dressing.

                      I'm an equal opportunity cookbook fan - there's really not anything to do with food that I rule out ; )

              2. Rubee Dec 5, 2007 06:05 PM

                White Bean and Sausage Soup with Peppers, p. 193 (25th Anniv. Ed)

                Both of us had two helpings of this tasty, hearty soup for dinner tonight. It was also a great way to use up some turkey stock I had in the freezer from Thanksgiving. Chopped carrots, onions, and garlic are cooked low and slow with butter (about 25 minutes) in a covered pot. I didn't have parsley, but added the dried thyme, bay leaf, and homemade stock, and beans. I thought I had dried white beans, but instead I ended up using canned beans - a can of cannellini beans, and a can of Goya small white beans. Since I didn't have dried, I used less stock, and only simmered it for a half hour. Instead of the straining/food processor step, I used a stick blender. Diced red and green bell peppers are sauteed, added to the puree, and then diced kielbasa (I used turkey kielbasa). Simmer for about 15 minutes, and it's ready to serve. I'm glad I made the full batch - we both liked this soup, and it will be make some nice lunches for the rest of the week.

                Recipe Link:
                http://www.cooks.com/rec/view/0,1748,...

                 
                1. foxy fairy Jul 8, 2009 08:10 AM

                  Creamed Mushrooms p. 174

                  I have made versions of this recipe for years, but it's been a while, so I peeked at the Silver Palate version the other night. I just did a mini Dinner For One version, so I just used about 1/2 pound of mushrooms. I like a lot of sauce, so I cut the rest of the ingreds in 1/2 (original recipe called for 2 pounds mushrooms).

                  Clean the mushrooms with damp paper towels and slice thickly. Cook in butter about five minutes. Lower the heat, add salt, pepper, nutmeg and cook five more minutes. Remove mushrooms. Add Madeira wine, cream, a little soy sauce and bring to a boil. Reduce the sauce by half. Throw mushrooms back in pan and heat through. Top with fresh parsley.

                  Delicious! If you like mushrooms and have never tried them this way, I highly suggest creamed mushrooms. This is just so easy, so simple, so good -- a beginner cook can easily pull this off. Versatile too. I used 1/2 and 1/2 for the heavy cream, thyme instead of nutmeg, and white grape juice/vinegar instead of the wine as I don't cook with booze. Delicious. I always like this on toast. Mmmm.

                  Recently I have been on the lookout for easy light meals for one person. This is a great snack or light meal. I had mine with a little pasta salad.

                  1. b
                    berna Aug 31, 2009 07:07 AM

                    Just read in the paper that Sheila Lukins has died of brain cancer. What a loss :-(

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