This is probably my favorite cookbook of all. There may be other books that have more recipes that I use (not many), but this one has been important in getting me where I am today. I received “The Silver Palate Cookbook” as a gift from a friend and over the years I have taken these recipes and techniques and created variations on several of them. As a side note, I think of this friend often.
Heidi, my daughter, called me one day to ask for the ingredients for Orange Mashed Potatoes. I said to her in a high pitched voice “you don’t have The Silver Palate Cookbook???”. She said, “I’m at the grocery store”. Oh phew!! After getting a hold of myself, I thought, of course she has that cookbook.
Many of the soup recipes, like Carrot and Orange Soup or Asparagus Soup, start out with chopped onions and butter, covered and cook over low heat until lightly colored (about 25 minutes). This technique changed my handed down family version of Potato Soup forever. When my mother made potato soup, she would put peeled potatoes and chopped onions in water enough to cover, then boil til done, mash the potatoes slightly and then add milk and a bit of butter with salt and pepper to taste. There was no recipe to follow, but you can’t make a mistake.
This soup was really good and I made it this same way for years then the change started. Beginning with the slow cooked onions, chicken broth instead of water (homemade if you have it), minced garlic added to the cooked onions (just for 1 or 2 minutes at the end), heavy cream instead of milk, add more minced garlic then blend to puree or to desired consistency.
Snipped chives makes for a grand finish. Here is my recipe for Potato Soup.
Another great Silver Palate recipe is for Veal Scallops in Mustard Cream Sauce. I made it one time according to the recipe (I always do it their way to start) then I started making changes. The recipe calls for 1/3 cup prepared mustard, which is way too much, I use only one tablespoon. That was my only change for a long time and always with veal. One day I decided to use two boneless center cut thick pork chops that I cut in half to make four thin cutlets and proceeded as usual. Well, the pork cutlets had deeper better flavor because they can be quickly browned without overcooking them. The veal which is more delicate (and more expensive) cannot be browned because it will get over done and dry. This browning is what will give your sauce a wonderful flavor. Next, I tried salmon filets, dusting them lightly with flour and cooking til lightly browned and it turned out so good. I serve both of these dishes year round with oven roasted potatoes and steamed broccoli. They are special enough for company.