Howdy, y’all–it’s been a minute since we’ve last met. Like everyone else in the world, things can get busy/stressful/overwhelming for me at times and then unfortunately this project takes a backseat. I’ve still been making recipes here and there though, and I’ve got a few built up to share with you. I can’t promise a robust posting schedule (count me as partly responsible for the death of blogs) but I’ll do my best.
To kick things off, here’s 2-9: Pasta Salad, one from the new book. Ugh, I WANT that kitschy 70s flower/watering can picture–if I found it in a thrift store, it’d definitely be coming home with me. I’ll take those FABULOUS flower-shaped plates too.
I love that this is such a time-capsule of an era where we fully embraced carbs–I don’t know of too many people today that would classify pasta as “nutritious”. We were just on the precipice of the ridiculous food pyramid of the 1990s at this point, where we were advised to eat 6-11 servings of carbs a day and stay far, far away from anything fatty (low-fat/high-sugar EVERYTHING was the result).
I also feel like Simply Delicious couldn’t figure out anything exciting to say about pasta salad, so they attempted to turn it into a half-assed history lesson. “He might have done it, maybe not, who knows! Have some pasta anyway!”
My elementary school education (which occurred around the same time) went pretty much the same way. Oh, the late 80s/early 90s.
Happy New Year! I recently posted about finding a NEW (to me) Simply Delicious book at a local thrift store, so we’ll start this new year off with the first recipe I’m going to cover from that batch of new recipes, 2-7: Coleslaw. A lot of these recipes fill “gaps” in the collection I already had, and this one is no exception. Coleslaw is a pretty well-known dish, and it’s probably one of the only instances where I enjoy cabbage.
Simply Delicious suggests you can eat coleslaw with just about anything, and they may not be too far off with that claim. Not only can you eat it with a sandwich, you can even put it IN the sandwich.
I had intended on using the entry for 2-19: Country Bean Salad to make the tired joke about how no one likes bean salad or the person who brings it to a party. And to point out how it was always a skip for me at the salad bar (RIP salad bars/buffets, I will REALLY miss you).
But there’s got to be a reason why “bean salad” is still a thing. Someone must still like it, for it still to exist. And not just in an ironic hipster “I like it specifically because it’s uncool” way. Maybe the vegans? I eat mostly vegan, and it’s still a no-go for me.
Simply Delicious says that this particular variation of bean salad is “typically French”, but I can’t find too many references online that specifically corroborate that claim. I did find a fancy version of this dish done by one of the Top Chefs that might be worth looking at, if you’re interested in bringing this recipe into the 21st century.
Apparently it was part of a particularly infamous (red) wedding meal in Game of Thronesas well. I watched GoT, but the food on the table wasn’t exactly the focus of that scene, so I must have missed it.
Even if it’s been on TV, it’s still not that appetizing to me. But again: someone must be into this stuff, so if it’s you, read on.
Salads are usually a good choice when it’s hot out, and since we’re currently in the middle of summer (here in the U.S.), 2-3: Salad Niçoise (pronounced nee-swah) might be a good choice for an upcoming meal. Plus, it primarily uses readily-available canned/jarred ingredients, which can be helpful for both budgets and pandemic shopping.
Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
Given the header picture, I suppose it’s not much of a secret that I’ve made some adaptations to 2-31: Smoked Chicken Salad. Namely, that I’ve changed it from a salad to a sandwich. Here’s the thing–it’s a sad salad as written, but can be made into a pretty decent sandwich that doesn’t require anything different than what’s already required/recommended.
See those rolls in the back of the picture (the ones suggested in the blurb above)? Here’s the quick and dirty: cut one open, take the (very few) salad ingredients, stack inside, eat. Not much more to it than that, but if you’d like to see how that went for me in greater detail, please continue reading.
Every so often throughout this project, I run into entries that make no sense, culinarily. I’ll admit–my knowledge of Caribbean cuisine is probably more limited compared to other types. However, I find it hard to believe that 2-5: Caribbean Seafood Salad is an “authentic” representation of a real Caribbean dish.
The other similar recipes I’ve found for “Caribbean seafood salad” include pineapple, papaya, and/or mango, and all look much better than this apple/banana/asparagus mess. Keep that in mind–there’s better ways to use these ingredients (and to make a “Caribbean seafood salad”) than what they’re out here trying to do.
I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.
2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.
I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.
Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? 🤔
Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?
At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.