Table For Two
Take out the nice china, light a candle or two, and make a reservation to reconnect. Coming together for a lovingly prepared meal - once a week or once a month - is one of the best ways we can think of to remember why you got married in the first place.
With all the painstaking preparation that goes into creating a perfect wedding day, it's all too easy to forget the point of it all - the happily ever after. And, of course, that deserves celebrating, too. Anniversaries are great, but they only come once a year. A strong partnership deserves to be acknowledged more often than that, don't you think?
What better way to celebrate your connection and savor one another's company than lingering over a gourmet dinner for two? Think soulful "slow food" and a nicer-than-everyday setting. Get some use out of those wedding gifts - the china, the glasses, the candlesticks - splurge on flowers, and create a soundtrack that stirs up the memories and emotions of your best times together.
For some creative food ideas, we turned to Saratoga caterer Kim Klopstock, of The Lily and the Rose. The fresh, fun menu she put together offers lively colors and flavors - and it doesn't take the skills of a professional chef to prepare! So don't wait for your next anniversary - reserve your table for two now, and make it a tradition.
A passion for beauty and entertaining led Kim Klopstock to launch her business, The Lily and the Rose, in 1989. Since then, Kim has earned a reputation for excellence throughout the Northeast, catering everything from weddings in Saratoga to The Late Show with David Letterman and events at Lincoln Center. As a full-service caterer, The Lily and the Rose excels at creating not only custom menus but a total atmosphere that makes every event special.
Menu
Baked Salmon over Fresh Pasta with Tomato Concasse, Pesto, and Sauteed Spinach
Tomato Concasse
1 tablespoon extra virgin olive oil
1 medium Spanish onion, chopped
6 plum tomatoes, peeled and chopped, or 1 can whole peeled plum tomatoes, drained and chopped
10 fresh basil leaves, chopped
In a skillet or saute pan, heat oil over medium flame. Add onion
and saute until onions are opaque. Add tomatoes and simmer
for 30 minutes. Add basil, remove from heat, and let cool.
Sauce can be made a day ahead and kept refrigerated.
Pesto
2 cups packed basil leaves
6 cloves garlic, peeled
1/2 cup pine nuts
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1 cup grated Parmesan
(use a high quality cheese)
Fill the bowl of a food processor with basil leaves. Add other ingredients and process. Add any remaining basil and blend until smooth.
Salmon
2 6-8 ounce pieces salmon (preferably wild)
1/2 teaspoon butter
Heat oven to 350 degrees Fahrenheit. Rinse salmon and place on a sheet pan.
Top each piece with 1/4 teaspoon butter, and bake about 15 minutes.
Do not overcook.
Spinach
Saute 2 cups fresh spinach in 1 teaspoon extra virgin olive oil.
To assemble dish, cook and drain pasta (preferably fresh).
Put pasta in a bowl and top with tomato concasse, followed by the salmon. Spoon pesto onto salmon and top with the sauteed spinach.
