The New York Salads
We had wanted Brave Combo, a polka band from Texas that we had seen a couple times in St. Louis, but they weren't going to be anywhere near Chicago. When we asked for a recommendation they said Las Toallitas had opened for them recently and were fabulous. In our defense we did our research, and went to a show to check them out. Martha's brother Joe came with us. He gave them a thumbs up. That was perhaps a red flag.
Martha and I made a mistake in selecting that band. While we still think the music was great and highly danceable, a wedding couple should remember that their wedding day isn't really for them - it's for everyone else. I'm told that there was a time during the reception when Martha's father Jim was standing outside, probably trying to escape the music. Someone suggested that this wedding would be remembered for the band. Jim's head nearly exploded. Thanks a lot... whoever you are.
Also in our defense, Martha and I paid the band with our own funds. That was probably small consolation to Fran, Martha's mom.
I should attempt to duplicate restaurant salads more often. These two are delicious and easy - well, the second one certainly is. They are part of our regular salad repertoire now. I think of that 10th anniversary trip to New York every time we make them. I don't think about the band very often.
Mixed Greens, Roasted Beets, Goat Cheese, Pistachio and Rum Raisins
Mark Bittman once joked that consumption of beets has been limited because there just aren't enough goats. I know it's a tired combination, but this may have been my first exposure to it and there's enough other stuff going on to make it interesting.Ingredients
- Mixed greens
- Roasted beets (may be done a day or so in advance)
- Goat cheese
- Shelled, roasted, salted pistachio nuts
- Drained rum raisins (plain raisins can be substituted, but you will pay a price on flavor)
- Balsamic vinaigrette - whichever you like.
Method
If you want the real deal, start a few days in advance. Place about 1/2 cup of raisins (golden raisins look great) in a glass jar, more if you're feeding a crowd, cover with dark rum, seal with a lid and let sit at room temperature for three or more days. Give the raisins a tumble once or twice a day.Wash the beets, cut large beets in half, and wrap them, unpeeled, in foil. Place them in a roasting pan and bake at 375 degrees until fully cooked - about an hour for medium to large beets. (This process can be sped up by microwaving the beets for a few minutes before wrapping. Make sure you cover them with something otherwise you may find the inside of your microwave covered with a fine magenta mist. Wrap in foil and continue to bake as above, but for less time.)
When the beets have cooled enough to handle, peel and cut into a medium dice, thin half moons, or whatever shape you like. Tossing with some dressing while they are still warm is a good idea.
Make individual salads: a bed of dressed greens topped with beets, crumbled cheese, nuts, and raisins.
(We will be having this one today.)
Arugula with Pear and Shaved Parmesan
Make this salad when pears are juicy and delicious. I can't think of another recipe that delivers such great results with so few ingredients and little effort.Ingredients
- Arugula - (If you're not entertaining it's almost as good with regular mixed greens.)
- Pears, cored and sliced lengthwise. Any good pear will do, just make sure its ripe and juicy.
- Parmesan, shaved with a vegetable peeler. Break out the good stuff if you have it.
- Balsamic vinaigrette
It was not I who suggested to Jim that "this wedding would be remembered for the band." Although I wish I were there to witness the reaction :)
ReplyDeleteWell... It's not as good a story. But since I'm laying down history, I've made the correction.
DeleteI'm a talker so I just talked all throughout your reception and hardly heard the band, but every wedding should have a story and I think a band story is cool. Hugs to you both.
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