EBOOK
About
A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. Sheila Lukins, one of America's best-known and best-loved food writers, was the co-founder of the legendary Silver Palate take-out shop. Her celebrated cookbooks, written alone and with her Silver Palate partner, Julee Rosso, helped change the way America's eats. For the past 23 years, she was also the Food editor of Parade Magazine. BRAISED RED CABBAGE
I always though that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is covered and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes.
1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded
2 tablespoons unsalted butter
1 cup dried cherries
1/4 cup red wine vinegar
1/4 cup apple juice
1/4 cup red currant jelly
1 tablespoon sugar
Salt and coarsely ground black pepper, to taste
1. Preheat the oven to 325 F.
2. Cut the red cabbage into thin slices and set aside.
3. Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.
4. Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened. Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.
Serves 6 to 8
TOMATOES PROVENCALE
Although I have never been served these tomatoes in France, the flavor of the crumbs, redolent with garlic, thyme, and parsley, remind me of the best tastes of Provence. The secret is the fresh bread crumbs, a hint of thyme, and fresh flat-leaf parsley. Baked for a short while, the tomatoes become luxuriously soft and sweet. Finished under the broiler, the tops will be perfectly toasty.
1 large slice coarse bread (3/4 inch thick)
1 medium clove garlic, coarsely chopped
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon dried thyme
Salt and coarsely ground black pepper, to taste
6 ripe medium tomatoes (about 6 ounces each)
4 tablespoons extra virgin olive oil
1. Lightly toast the bread, then tear it into large pieces.
2. Place the toasted bread in a food processor with the garlic and parsley. Pulse the machine on and off for about 15 seconds. The bread should be in medium-size crumbs. Remove the mixture to a bowl and season with the thyme and generously with salt and pepper.
3. Preheat the oven to 350 F.
4. Halve the tomatoes crosswise. Using a small melon baller; scoop out some of the center pulp. Discard the seeds, finely chop the pulp, and add it to the crumbs. Add 2 tablespoons of the olive oil and mix well.
5. Divide the crumb mixture evenly among the tomato halves. Place on a baking sheet and dri
I always though that good bacon was necessary to make a flavorful red cabbage dish until I discovered this delicate Swedish version, which I find more to my liking. By combining red wine vinegar, red currant jelly, and dried cherries, the balance of sweet and sour is just right. Once all the ingredients are tossed together, the pot is covered and braised for 1 hour, making the preparation rather effortless and the result superb. An essential served with any roasted goose feast, this vegetable also goes beautifully with duck and roasted pork dishes.
1 large red cabbage (about 2 1/2 pounds), cored, halved, and tough outer leaves discarded
2 tablespoons unsalted butter
1 cup dried cherries
1/4 cup red wine vinegar
1/4 cup apple juice
1/4 cup red currant jelly
1 tablespoon sugar
Salt and coarsely ground black pepper, to taste
1. Preheat the oven to 325 F.
2. Cut the red cabbage into thin slices and set aside.
3. Melt the butter in a large, heavy, ovenproof pot over medium heat. Add the cherries and cook until they begin to soften, 2 minutes, stirring.
4. Add the cabbage, vinegar, apple juice, red currant jelly, sugar; salt, and pepper. Cook over low heat until the cabbage begins to wilt, 5 minutes, stirring occasionally. Cover and braise in the oven for 1 hour. The cabbage will be tender and the liquid slightly thickened. Serve hot. This dish may be stored covered in the refrigerator for up to 3 days.
Serves 6 to 8
TOMATOES PROVENCALE
Although I have never been served these tomatoes in France, the flavor of the crumbs, redolent with garlic, thyme, and parsley, remind me of the best tastes of Provence. The secret is the fresh bread crumbs, a hint of thyme, and fresh flat-leaf parsley. Baked for a short while, the tomatoes become luxuriously soft and sweet. Finished under the broiler, the tops will be perfectly toasty.
1 large slice coarse bread (3/4 inch thick)
1 medium clove garlic, coarsely chopped
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon dried thyme
Salt and coarsely ground black pepper, to taste
6 ripe medium tomatoes (about 6 ounces each)
4 tablespoons extra virgin olive oil
1. Lightly toast the bread, then tear it into large pieces.
2. Place the toasted bread in a food processor with the garlic and parsley. Pulse the machine on and off for about 15 seconds. The bread should be in medium-size crumbs. Remove the mixture to a bowl and season with the thyme and generously with salt and pepper.
3. Preheat the oven to 350 F.
4. Halve the tomatoes crosswise. Using a small melon baller; scoop out some of the center pulp. Discard the seeds, finely chop the pulp, and add it to the crumbs. Add 2 tablespoons of the olive oil and mix well.
5. Divide the crumb mixture evenly among the tomato halves. Place on a baking sheet and dri