Artists release singles in the hope that the particular track, or the A-side, will gain attention with fans and critics and cause a stir in the charts. But, there are occasions where the B-side, the song intended as an additional bonus, becomes more popular and more widely loved, surprising them completely.
There are times where the artist and record labels review the feedback received and realise where the real hit lies; on the other side of the single. The B-side soon takes centre stage and gives the band a new lease of life.
One of my own personal favourite B-sides is Booker T and the MG’s ‘Green Onions’ which was originally released as the reverse track in 1962 to ‘Behave Yourself’. But, the relaxed cool charm of the bluesy song captured the attention of radio DJ’s everywhere who opted to play ‘Green Onions’ instead. Shortly after, Stax re-released the song which peaked at number 3 on the Billboard Hot 100 in the US and has become one of the most famous soul/blues hits. It features in films such as X-Men First Class and TV shows like Prison Break, The Sopranos and Top Gear.
Side dishes and b-sides have a lot in common. Served as the accompaniment to a meat or fish main, side dishes can often steal the show, leaving a memory that surpasses its intention. This celeriac recipe is One such dish. With no actual cooking involved it would reside in the salad category. The finely chopped celeriac has a nice crunch, with creaminess from the creme fraiche and a fresh zing from the lemon juice.
Peel a medium-sized celeriac. Using a mandolin, food processor or a sharp knife and some patience, break it down into matchstick sized pieces. Toss them immediately in the lemon juice to stop them discolouring and to tenderise. Mix together the mayonnaise, mustard, crème fraîche and dried oregano. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes before serving.
– A whole celeriac, peeled
– 1 tbsp of Creme Fraiche
– 2 tbsp of mayonnaise
– 1 tbsp of English mustard
– 1 tsp of oregano
– Juice of half a lemon
– Salt and pepper