<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>480936</id>
  <title>First Time Gourmet Pot Luck HELP</title>
  <published_at>Sat Jan 19 06:52:13 -0800 2008</published_at>
  <post_count>2</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3311217</id>
        <content>Help! My husband and I have just joined a cooking group and they are having a pot luck at a member's home.  I can bring anything as long as it isn't shellfish or meat.  Any suggestions of things you've made that are wonderful and can be served at room temperature?  This will be a group of about 30 people. Thanks for your help!</content>
        <published_at>Sat Jan 19 06:52:13 -0800 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>22620</id>
          <name>DaisyM</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>3311254</id>
      <content>Check out the simultaneous thread on favorite raspberry desserts. Some of the entries and photos looked great.</content>
      <published_at>Sat Jan 19 07:13:21 -0800 2008</published_at>
      <parent_id>3311217</parent_id>
      <user>
        <id>36661</id>
        <name>Sam Fujisaka</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3311269</id>
      <content>I really love this recipe for a Turkish / Greek eggplant salad, meant to be served at room temperature: 

http://www.cdkitchen.com/recipes/recs/123/Eggplant_Salad__Greek_Aubergine_Melitzanosalatap49091.shtml

Ingredients:
4 Eggplants (Aubergines), long type
1 small Vidalia or sweet type Onion, peeled and grated
2 Cloves fresh Garlic, crushed, peeled, finely minced
1 large tomato, peeled, seeded and chopped into small pieces
1 tablespoon Fresh Lemon Juice or Vinegar
3/4 cup Olive Oil
Table or Kosher Salt
Black Pepper
black Olives
Green Bell Peppers, cored, seeded, membranes remove and sliced crosswise
into rings
Feta Cheese (optional)

Directions:

Wash eggplant and place in a baking pan and bake at 350 Degrees F. until soft (about 1 hour). Allow skin to blacken to give a smoke flavor to the salad. Skin eggplants while still warm. Discard peelings and remove excess seed, if any. Chop into small pieces. Slowly combine with onion, garlic, tomatoes, lemon juice or vinegar. Drizzle in oil. Sprinkle with salt and black pepper. Place mixture in a salad bowl. Garnish with olives and green pepper rings or parsley. Sprinkle or serve with Feta Cheese if desired (optional). Serve with roasted meat, or grilled or fried fish. Also may be served as an appetizer. 


(Do: make sure you blacken the skin. It tastes much more flavorful! Serve with pita triangles or pita chips. 

Don't: use vinegar; it turns out much much better with lemon.)</content>
      <published_at>Sat Jan 19 07:23:49 -0800 2008</published_at>
      <parent_id>3311217</parent_id>
      <user>
        <id>64215</id>
        <name>cimui</name>
      </user>
    </post>
  </posts>
</topic>
