A dear friend needs ideas for a "great" work pot-luck dish

M

marilynfl

Moderator
A few restrictions:

1. Dish could potentially sit out all day.

2. She's made meatballs in a crock pot for years and doesn't want to lug in the crock pot again.

3. She's made a bean salad several times that was enjoyed, but is bored with it.

4. Last few potlucks, she's brought in strawberries, pound cake and whipped cream.

All of these dishes have been enjoyed. She was going to make Pat's Cheese Straws after reading my glowing comments, but both of us think they won't retain the high quality of "freshly baked" after sitting around all day.

Venue: it's a smallish New England company that brings the staff and warehouse workers together for the potluck. So...lots of food.

Thank you.

 
Eek--all day? Maybe a great mac and cheese, if there's a hotplate. Or different scones and jams?

Maybe a mix of savory and sweet scones?
Or different biscotti and fruit? People can always grab those and some coffee.

 
This is outstanding. Make it the night before. Depending on how big the

office is, I'd cut the recipe in half (it serves a lot). Serve in the morning with mini bagels. I'd happily eat it with a spoon for lunch!

If she has a Trader Joe's nearby, I just bought the sundried tomato & basil pestos (drain off the oil before proceeding with the recipe. It makes a mess if you don't. Lesson learned!)

If you cut the recipe in half, I'd be inclined to use a cake or pie plate. One layer is still pretty.

I made this for a home wedding and served it on a cake stand. Major oohs and ahhhs... smileys/smile.gif

http://www.myrecipes.com/recipe/goat-cheese-spread-10000000339899/

 
A few ideas. Wild Rice Salad, Cheese and Pepper Salad, Greek Pesto Tortellini, Namasu

These are all recipes I've used time and time again- would all be excellent pot luck additions and they are good at room temp- I'd chill the Namasu though- just over ice if possible. Good stuff.

THE BEST WILD RICE SALAD
This is one of the best salads I've ever served.

2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)

Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.


VINAIGRETTE (make 2 batches, or double, for above recipe)

1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste

Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.

CHEESE AND PEPPER SALAD (serves 6)

8 medium sweet red bell peppers
1/2 white medium onion, halved and sliced thinly
3/4 lb diced Gruyere cheese
1/3 C pitted green olives
1/3 C pitted black olives
1/2 C raspberry vinegar
2 T Dijon mustard
1 tsp pepper
1 T minced fresh basil or 1 tsp dry
1 tsp honey
1 C good olive oil
Broil peppers until skins blister, turning frequently. Take out of oven and seal in paper bag for 5-10 minutes or until skins come off easily. Cool, core and remove white membrane. Cut peppers into thin strips and chill.
Mix peppers, onion, cheese and olives together.
In a seperate bowl combine the vinegar, mustard, pepper, basil and honey. Whisk in the oil , adding it in a steady stream. Pour over the salad


CATHY’S GREEK PESTO TORTELLINI
Serves four
this is more of a method than a recipe- I just toss it together. Really good room temp.

Package of either frozen or refrigerated tri-color Tortellini, cooked.
1 chopped onion
olive oil
1 small jar roasted red peppers, drained
Pesto
Feta cheese
Kalamata olives, cut

Saute onion in olive oil. Add roasted red peppers. Add cooked tortellini, pesto, feta and kalamatas.

KOREAN NAMASU (gotta keep this one chilled)
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight. Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers. For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper. Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.

 
Ideas for consideration:

Just rambling ideas:

Caponata
onion tart
tomato tart (or sun-dried tom tart)
sesame noodle salad (Can add h2o chestnuts, scallions, etc)
Orzo Salad w/ roasted veggies
Pigs in a blanket served at room temp
mini cornbread muffins filled w/ lil hot dogs
Tomato Bacon Tarts
Artichoke Tarts

 
Curried Couscous Salad with Dried Cranberries from T&T:

Note: If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at lease one hour, so the flavors can blend.
5. Serve cold.

Adapted from Cooking Light

http://www.myrecipes.com/recipe/curried-couscous-salad-with-dried-cranberries-10000000226616/

 
Thai-Style Pasta Salad:

THAI-STYLE PASTA SALAD

DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti).
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion)

DIRECTIONS:

DRESSING:
In medium bowl, whisk together all ingredients. Set aside.

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).

Serve at room temperature.

Makes 6 servings

Adapted from Vegetarian Times.

 
this is fantastic and so pretty. and do ahead. yay. i don't like goat cheese so use boursin.

 
I like this too. Other suggestions make me squeamish about food sitting at room temp all day

That issue should be addressed for any moist foods. It's been years since I've been served Chex Mix but I love it. It can be tweaked with fresh herbs, olive oil, etc. if it needs to be gourmet.

 
I have been making it for a few years now and it always gets inhaled here at work. I add

goldfish crackers(we love our fishies up here), cheerios, and pretzels to the mix, and use lots of "delux" mixed nuts, adding herbs/spice according to my mood that day. always some Sriracha sauce too.

 
There is a way around your squeamish, Joe

When doing pot luck dishes that sit out all day, if one is nervous about it, the thing to do is to have TWO batches. One in the fridge, one out. And change them up several times during the day.

 
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