The Silver Palate Cookbook, 25th Anniversary Edition
Julee Rosso & Sheila Lukins

Laying in bed, winding down from the day, listening to Diane Reams on NPR, we were in the midst of a conversation when the discussion on the radio slowly ended our conversation and we drawn into theirs. Diane was interviewing two women and the 25th anniversary of their cookbook. Not only were the women authors of a cookbook, but before the cookbook they were chefs / restaurateurs. Diane was praising them about how much their cookbook helped to "change the way America cooks..." then they started taking calls.

Each person that called didn't really ask a question but, unplanned, shared their favorite recipe... one after another, praised this recipe, that recipe, this recipe, and so on to the point that it had our mouth's watering. Josh turned to me and said, "We need that cookbook."

We bought it and WOW!

The Tomato Basil Brie Linguine, the Pasta and Seafood Salad with Basil, the Leek Soup, Salad Nicoise, Ginger Candied Carrots, etc... delicious.

If you ever have a vegetable garden this cookbook is a must have... there is a whole section of recipes that focus of what to do with your harvests... exceptional.

All the little extras, like how to make Pate Brisee or Puff Pastry from scratch, homemade dressings and mayonnaise, great for any novice or expert... insightful and encouraging.

We have thoroughly enjoyed this cookbook and it is already covered in sauces and stains from constant use, and we have only had it a few months. One of their most famous recipes is for a Chicken Marbella made with prunes, olives and capers. I am really looking forward to making this recipe when I can chew like a normal person... it looks and sounds heavenly.

If you are in market for a new cookbook, this is definitely worth your 20 (more or less depending on your suaveness). I would also highly recommend the 25th Anniversary Edition because of the full color pictures. Not that pictures are necessary, but they will make you see the love of fresh ingredients that rings true throughout the cookbook.

Not convinced yet? Try this recipe. I have made this twice in the last two weeks and it is wonderful. I did eat it the first time I made it against doctor's & husband's orders and better judgement, and it was worth all the additional pain.***

Pasta and Seafood Salad with Basil

1 lb shrimp, raw, shelled, deveined
1 lb bay scallops, rinsed
2 or 3 squid, cleaned / optional**
1/2 lb. pasta (corkscrews or the like)
1 cup tiny peas (defrosted or patter dry if fresh)
1/2 c diced red pepper
1/2 c red onion
1/2 c extra virgin olive oil
3-4 T lemon juice
1/2 c Basil Puree*
Salt, Pepper
1 c pitted kalamata or alfonso olives

1. Boil salted water, drop in shrimp and scallops and cook for 1 min, drain immediately
2. Cut squid into 1/2 in. rings. Divide tentacles in half. Boil another pot salted water drop in squid and simmer for 5 min, drain.
3. Bring 3rd pot to boil and cook pasta in salted water until tender but firm, drain.
4. Be certain the seafood and pasta are well drained and toss together in bowl.
5. Add peas, no need to cook them, bell pepper and onion and toss.
6. In small bowl, whisk olive oil, lemon juice, and basil puree and season with salt and pepper. Pour dressing over salad and toss well, season as needed.
7. Serve immediately or cover and refrigerate. Allow salad to return to room temp before serving.

*Basil Puree - Process or blend 7 cups washed and dried fresh basil leaves and 1 T dried basil and 3-4 T olive oil. Cover and refrigerate.
** Omit squid if you must, but there is no substitute for what it adds, they say.

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