Balanchine and Nicoise salad
Posted 24 July 2012 - 10:03 AM
Posted 25 July 2012 - 08:21 AM
Posted 25 July 2012 - 09:08 AM
It does have tuna though. But some restaurants create a version with salmon also. Do you eat seafood? I was vegetarian for 3 years until my sister died, and I love vegetables. After she died all my priorities changed in life and I didn't care about the things I did before. Now I eat whatever, although 95% of my meals are probably vegetarian by sheer accident simply because I prefer eating that way. I love seafood but I can take or leave beef, poultry, and pork.
Posted 25 July 2012 - 11:19 AM
Anyway it’s a charming idea that Balanchine was present at the creation of salad nicoise, perhaps alongside Auguste Escoffier, whose recipe Elizabeth David in French Provincial Cooking quotes.
The divine Elizabeth says:
She also mentions Pan Banis
Unfortunately the idea of what is simple and what's in season doesn't hold anymore. Here's Salade Nicoise (2):
So maybe the question should be: which of Balanchine’s ballets most closest approches his method of making salad nicoise. Perhaps Jewels is could be thought of as three versions: mache, radicchio, and belgian endive (or, more respectfully, witloof).
Is Balanchine's version in the New York City Ballet cookbook that Tanaquil Le Clercq wrote?
Posted 25 July 2012 - 04:33 PM
Posted 25 July 2012 - 07:45 PM
Posted 25 July 2012 - 07:51 PM
Posted 26 July 2012 - 01:04 AM
Posted 26 July 2012 - 03:58 AM
I got a can of Del Monte fruit salad (or the Italian equivalent) instead of fresh fruit salad in Venice, Italy!!! I was shocked. Maybe b/c I was a tourist, but I felt like tossing it in the canal!!!! Too scared there are laws about that and I would be arrested!
Posted 08 October 2012 - 07:21 PM
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