Pants' Reviews
4 recipes reviewed. Showing 1 to 4Sort by: Book Title 
| Date | Rating | Recipe Title
Silver Palate Cook Book
By Julee Rosso, Sheila Lukins
Ebury Press - 1985
I cannot say enough good things about this recipe. Sure, you need to buy a few exotic things, but they're also things that will keep in your pantry, so stock up, and you'll be able to do this one in a pinch.
You can freeze this recipe at two stages, either 1) after you've combined the marinade ingredients and chicken (you can freeze in smaller portions if you aren't planning to cook for a crowd), or 2) after cooking -- portioned out, this is an amazing defrost and reheat dinner.
Instead of using whole chickens, I use 3-4 lbs of skinless, boneless chicken thighs. The dark meat is flavourful and juicy, without the added fat of the skin, and everything cooks evenly.
The sweetness of the fruit combines beautifully with the tangy salt of the capers and the deep, mellow taste of the olives after they've roasted.
I like to serve it with a side dish that plays on the salty/sweet theme -- an oven-roasted mix of diced sweet potatoes, diced turnips and baby brussel sprouts is ideal.
useful (2)
Website: Smitten Kitchen
I don't normally love the taste of kale, but these were so good, I'd choose them over potato chips if offered.
useful (0)
Website: Smitten Kitchen
This sauce has a very rich, velvety tomato flavour that suggests you went to more trouble than you did. It's my go-to for an easy, night-on-the-couch comfort food, or as a simple pasta course before an elaborate meat or fish course.
useful (0)
Website: Smitten Kitchen
A bit involved to prepare, but SO worth it. The flavours come together exquisitely -- garlic, pine nuts, allspice, parsley -- sigh. Don't over-stuff the eggplants as the rice does expand. Each time I make this, I have hold myself back from eating it all.
useful (1)