Sheila Lukins Cookbook Giveaway: The Voice of a Generation
Wednesday, October 7th, 2009Win a Sheila Lukins cookbook!
Sheila Lukins passed away in late August 2009 I was both saddened and flooded with many wonderful food memories. For many boomers like me, Sheila Lukins was our generation’s pied piper of the kitchen. She and her cooking partner Julee Russo inspired us to broaden our appreciation of regional cuisines and expand our palates to crave a range of spices and dishes from their celebrated gourmet food shop in Manhattan. Join us as we celebrate the legacy of Sheila Lukins with a cookbook giveaway. Read on to find out how.
In 1979 Lukins and Russo published their first cookbook, “The Silver Palate Cookbook” (Workman), which sold more than two and a half million copies by 1982. Its recipes like Chicken Marbella with olives, prunes and capers became dinner party classics. Their forte was dishes with sophisticated flavors that the average home cook was able to achieve using fresh ingredients (most readily available at the market) and basic cooking techniques.
Chicken Marbella
During the 80s and 90s, most of my signature dishes were from either their original cookbook or the “The Silver Palate Goodtimes Cookbook.” As a young working professional, I relied on their recipes for celebrations with friends, family, entertaining co-workers and clients — and for impressing dates. Their recipes were secret tips from your favorite caterer. While the cookbooks are devoid of photographs of the finished dishes, many recipes feature introductory notes that drew you into the dish, sharing hints on the preparation, substitutions and entertaining advice. No wonder I was able to feel confident in the kitchen and find my own style – the dynamic duo were by my side! In addition, they included notes in margins about wine pairings, fussy cooking techniques, and unusual ingredients. With Sheila and Julie by your side, you could be a working woman and a stunning cook.
Sheila Lukins went on to become one of America’s best-known and best-loved food writers. It’s been noted that her cookbooks, written alone and with Julee Russo, helped change the way America eats – she encouraged us to widen our tastes and savor the flavors of the world and the USA. For the past 23 years, she was also the Food editor of Parade Magazine, following in the footsteps of Julia Child. In 2007 the James Beard Foundation selected “The Silver Palate Cookbook” as one of 20 essential cookbooks.
Silver Giveaway!
Join us in the kitchen, as we say ‘thank you’ to Sheila Lukins and celebrate her legacy. Her publisher has graciously given us a copy of the 25th anniversary edition of “The Silver Palate Cookbook” to give away.
If it’s time to replace your tattered copy of this essential cookbook, just answer this question the comment section:
What’s your favorite Sheila Lukins recipe?
Let the good times begin! Leave the name of your favorite recipe by 11:59 p.m. PST on Sunday, October 11; the winner will be contacted shortly thereafter. If you are leaving an anonymous comment, please be sure to leave an email address so you can be contacted if you win!
There are three ways to enter:
1. Leave a comment (see Comment link below) on our Sheila Lukins post with the name of your favorite recipe.
and/or
2. Become a fan of Mama Says on Facebook.
and/or
3. Sign up to receive the Mama Says newsletter.
FINE PRINT Contest begins on October 7, 2009 and all entries are due Sunday, October 11, 2009 by 11:59 p.m. PST. No purchase necessary to enter. One winner will be selected at random from all eligible entries. Mama Says and Workman Press employees are ineligible to enter. Entries that do not follow all of the entry requirements will not be considered. The winner will be notified by email and have 24 hours to confirm receipt of the email and forward their contact information for shipment of the prize. If no response is received within 24 hours, another winner will be selected. Open to participants in the U.S. 18 years and older.
In case you’ve never tasted Chicken Marbella – here’s the recipe. While the pairing of chicken, prunes and green olives may seem odd, the resulting flavor is out-of-this world, and the leftovers just as memorable.
CHICKEN MARBELLA
Yield: 8 servings
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup pitted prunes
- 1/4 cup pitted Spanish green olives
- 1/4 cup capers with a bit of juice
- 3 bay leaves
- 8 - 10 garlic cloves, peeled, finely puréed
- 1/4 cup dried oregano
- 1/4 teaspoon salt
- Ground black pepper
- 4 – 4 ½ pounds cut-up chicken fryer
- 1/2 cup packed brown sugar
- 1/2 cup dry white wine
- ½ cup flat-leaf parsley or fresh cilantro, finely chopped
1. Combine olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add chicken; stir to coat. Cover the bowl and refrigerate overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking pans. Pour marinade evenly over chicken. Sprinkle chicken with brown sugar and then pour the wine around the chicken.
4. Bake for 50 minutes to 1 hour – midway through the baking remove the pan and flip the chicken in the marinade and return to the oven to finish cooking. Note the chicken is done when thigh pieces yield clear yellow juice when pricked with a fork.
5. With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. If desired, spoon fat from pan juices and discard. Moisten chicken with a few spoonfuls of the pan juices; sprinkle with parsley or cilantro. Serve the remaining pan juices in a sauceboat.
Mama Says serving suggestion: Plate chicken with a vegetable, mix cooked prune/olive/capers with egg noodles, & leafy green salad. Dinner is served.
Adapted from “The Silver Palate Cookbook, 25th Anniversary Edition.”
What’s your favorite Sheila Lukins recipe? Leave a comment below to be entered to win a cookbook.
