The way some people tell it, it`s the biggest divorce in cookbook publishing since Julia Child and Simone Beck parted ways after ”Mastering the Art of French Cooking: Volume II.”
But it`s official. Julee Rosso and Sheila Lukins, ”The Silver Palate girls,” as they`re known to the millions who know their books and gourmet foods, no longer will be co-authors.
Rosso says it was part of the plan, though not widely known. When they sold the Silver Palate in 1988, they already had planned to finish ”The New Basics” and go their separate ways.
There have been reports of a ”breakup,” but Rosso says: ”We`re as friendly as we`ve ever been. You know partnerships aren`t easy.”
Lukins is writing a book on international cuisine. She was traveling in Greece and Turkey researching the book and couldn`t be reached.
And Rosso is developing recipes for a new cookbook that will have 450 when it`s done; she has 150 now. The as-yet unnamed low-fat cookbook will be published in April. Rosso says that unlike the Silver Palate books, she will offer workday and weekend recipes.
While we wait for the book, here are some of her recipes.
CHOCOLATE CHIP COOKIE MORSELS
Preparation time: 20 minutes
Cooking time: 8 to 10 minutes
Yield: 300 1-inch morsels
Non-stick cooking spray
1 cup each: canola oil, packed light brown sugar
3/4 cup granulated sugar
2 eggs, see note
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon each: baking soda, salt
1 1/2 cups miniature semisweet chocolate chips
1. Heat oven to 325 degrees. Grease a baking sheet with non-stick cooking spray.
2. Beat together canola oil, brown sugar and granulated sugar in large bowl until creamy. Add eggs and vanilla and mix well. Sift together flour, baking soda and salt in a medium bowl. Add flour mixture to creamed mixture, mixing thoroughly. Add chips.
3. Using a 1/4-teaspoon measuring spoon, drop rounded spoonfuls of dough onto prepared baking sheet. Bake on the middle rack of the oven 8 to 10 minutes. Remove from oven while centers are still slightly soft. Cool on baking sheet 5 minutes before transferring cookies to a rack.
VANILLA WAFFLES
Preparation time: 20 minutes
Cooking time: 20 minutes
Yield: 4 servings
Non-stick cooking spray
1/2 cup non-fat plain yogurt
1/2 cup low-fat cottage cheese
1 1/4 cups all-purpose flour, sifted
1 cup buttermilk
2 tablespoons sugar
1 tablespoon vanilla
1 vanilla bean, seeds only (available where spices are sold)
2 1/4 teaspoons baking powder
2 egg whites
2 teaspoons canola oil, optional
1. Heat waffle iron and spray with non-stick cooking spray (this is unnecessary if waffle iron is well-seasoned). Place yogurt and cottage cheese in a blender or food processor fitted with a metal blade and process until smooth.
2. Put flour, buttermilk, sugar, vanilla, vanilla seeds and baking powder in a medium bowl. Add cottage cheese mixture. Mix well.
3. Beat egg whites in small bowl of electric mixer until soft peaks form. Gently fold egg whites into batter. Using a 1/4-cup measuring cup to measure batter, make one test waffle. If waffle sticks, gently stir the canola oil into batter. Cook waffles until golden. Serve with syrup or fruit compote.
