Non-refrigerated potluck ideas needed
On Thursday, I'll be attending an event about an hour or so from home and afterward (about 5 hours!) there is a potluck planned. We've been asked to bring items that don't require refrigeration. Huh? I'm stumped. Any ideas on what I could take? I may be able to take a cooler with ice packs and leave it in the car. Temps will be in the high-40's that day so it might be okay. At any rate, does anyone have any good ideas for me?
Fried chicken went on many a picnic trip in our family for years. Would put it in a bowl, and a paper bag. Bbq pork buns, perfect for little outings, I've taken these biking many times.
Another one is the close to a muffaletta sandwich as you could get. Deli meats, cheese,red and green peppers, onions, olives, pickles and hot peppers. Wrap, and don't put the dressing on til you get ready to eat. The dressing is an Italian dressing, bring along in a plastic squeeze bottle. Pack them with blue ice, and bring it out when you get there.
Just about any sort of baked good would work.
Bean or grain salads too. I'd add the dressing for a grain salad there.
I'd lean towards finger food, since so many people will mingle and chat after a lecture. Stuffed grape leaves, etc.
There is usually shadier parking by the supply shop, less so by the fence with the llamas.
Bring plastic bags for putting your dirty serving pieces in - washing up can be awkward in some of the buildings!
There's a very nice rice and leek pie recipe in "The Villa Table":
6 leeks (I have made it with 3 since that's what I had) There's no weight indicated.
2 c. arborio rice
3/4 c grated parmesan
2 Tbsp. butter + some for the pan
2/3 c breadcrumbs
Butter a 9" springform pan and dust with breadcrumbs. Boil or braise the leeks for 15-20 min., drain, chop when cool enough. Preheat oven to 350°F. Boil rice for 12 min., drain; rinse in cold water to stop cooking temporarily. Beat eggs; add rice, leeks and parmesan. S&P to taste. Add mixture to springform pan and dot with butter. Cook 20 minutes.
I've also made this in a deep-dish pie pan when I didn't have a springform pan.
Along these same lines, you could make a "tortilla española" with potatoes, the kind they serve at tapas restaurants.
Sesame noodles, potato salad. I like the mufalatta sandwich idea. You could do a salad, maybe even a fruit salad as long as you don't dress it until the last minute. Well, fruit would need some lemon juice or vitamin C or something to prevent browning.
Avocado dip or Quacamole would work if you didn't slice or mash the avocado until the last minute. Everything else could probably be precut an bagged..
I don't know much about them but what about these bulgar or quinoa salads everybody on CH brags about?
How about deviled eggs? You can get pretty fancy with those, too.
Leepa, would you share the bleu cheese slaw recipe?
Chinese chicken salad. In your cooler, chopped cabbage, iceberg lettuce, celery, green onions (if you like them),shredded cooked market chicken in different containers. Dinner time, toss all together with Soy Vey dressing and top with crunchy Chinese noodles.
The slaw recipe is not my original recipe but one I found online several years back. I do make a change or two to the recipe. I use slivered red onion instead of the white onion and I cover the bowl with the cabbage with something (I use my cutting board) after pouring on the hot dressing. It wilts the cabbage just a bit and makes it more tender. Generally, I use Rogue Creamery Smokey Blue cheese in it. If I don't have any or can't get it at the market, I use Buttermilk Blue cheese and add a drop of pecan liquid smoke.
A chef friend of mine and I had a cole slaw throwdown and I made this recipe and he made his BBQ coleslaw recipe. He now calls me the Goddess of Cole Slaw. Hope you like it!
As Val asked, is there a theme?
For a non-theme potluck, just about any kind of dessert such as cake, pie, cookies would be fine.
Perhaps a quiche-type casserole that's good at room temperature. I'm thinking of green chiles, jack cheese and custard here.
If there will be heating facilities at the potluck, any kind of dried bean dish would be great. All the better for being made ahead.
If you take a green salad, just take the dressing in a separate container and add it right before serving.
I'm assuming that you are worried about spoilage? For the life of me, can't think of a food that would spoil THAT quickly...I think you can do ANYTHING, except for something that might get soggy because it has set too long. LEEPA, is there a theme to your potluck? You could do lasagna...any dip...pretty much any side dish....salads might get soggy depending on what you do...potato salad or coleslaw or pasta salad will be great! But a green salad with dressing might get soggy in that time frame. I know other CH'ers will help out here.
Thanks, Val. It'll need to be something that would be okay making it that morning and serving that evening with no refrigeration in between. I'll be attending a workshop/lecture by a number of Chinese master potters at Penland School of Crafts. The potluck is after the afternoon of the workshop. There will be a lot of people there so the dish doesn't have to be big. Something vegetarian would be nice, but not required by any means. Actually, I'm thinking of making Spicy Cold Soba Noodles by the Two Hot Tamales. Usually, I add in some shredded carrot and sometimes edamame to the recipe to fill it out. Here's that recipe.
I am still open for suggestions however. Bring em on.
Can you share more information about the Chinese potters? I just looked at the Penland web site and I can't find any information about this event. Will Ah Leon be participating?
To answer your question... Most Middle Eastern spreads and pita bread would be great. Everyone knows hummus and baba ghanouj. My favorite, a roasted red pepper and walnut spread, would introduce folks to a delicious but less familiar dish. Here's a good recipe for the red pepper dip.
Can be prepared in 45 minutes or less.
Yield: Makes about 1 3/4 cups
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.