I worked at The Silver Palate for a couple of years in the eighties and became dear friends with a woman who was once my boss, Sheila Lukins. She was the heart and soul of The Silver Palate, and she made me the chef and hostess that I am today. Now, if I make this recipe I do it in her name.
I like more prunes and more olives in my dish. But you can make it with 1 cup prunes and 1/2 cup olive oil, as in the original recipe.
