Here’s me, the Corvallis Kid with her nose pressed up against the proverbial glass, visualizing all you lucky Sounders with your fabulous views, outdoorsy pals and tantalizing trails and waterways.
Now you’re gearing up for another holiday season, a time when the beauty of the landscape is actually relegated to back-drop duty while you party hearty.
Not that my beloved Willamette Valley is any slouch in the looks department. But it can’t hold a candle to the opportunities for view-laden adventures up in your neck of the woods.
What’s a jealous food writer to do? Hmmmmm. I could go huffy on you. You want party fare guidance? Fine. Take two martinis and call me in the morning.
But that’s not like me. So let me set just one of oh-so-many scenes for you: The big gal to the east is donning her best winter coat, offering ambience galore. As is the entire North Cascade range. Does a sunset view of Mount Rainier accompanying your first course appetizer sound delightful? Then get thee to the appropriate trail head along with eleven of your best buddies and strap on some skis. First stop? You figure it out. I’m not your trail guide. But I can lean you toward some tasty eats once you land there.
Then, with the first course under your fanny packs, it’s up the trail a mile or so to the soup course. Then, a mile or two farther, and a nosh of chocolate truffle cake with a Grand Marnier chaser, perhaps. Don’t forget the head lamps. And for heavens sake, appoint a designated skier at the head of the pack.
It’s that simple when you’re living in the midst of such beauty.
For those weekends when you don’t want to wander so far from home, consider a more traditional potluck concept. I’ve been a part of a very special annual progressive potluck dinner party for over a decade. It started out as a 4-course, belt-buster: first house, appetizers; second house, salads; third house, entree; fourth house, dessert.
About eight years ago we ditched the prime rib and pared it down to three stops: appetizers, salads, and desserts. Not so much driving. Much less food. Lots more fun and relaxation.
These days, with our zoomy lifestyles, potluck gatherings make loads of sense. The pressure’s off a single host, so gatherings can be more spontaneous and frequent. And we’ve all become more food savvy, so tired old casseroles no longer rule.
These days you’re just as likely to encounter an eclectic grouping of cuisines to sample, plus some fresh new ideas in regional offerings.
A potluck can be as casual as “Bring a dish and be here by 7,” to as formal as a gourmet club, where a single host designs the menu and hands out recipes for guests to prepare.
In between those extremes are a range of concepts. Themed events can be fun and encourage the exploration of different styles of cooking. Pairing wine and microbrews with appetizers is a tasty approach.
Now, back to that progressive ski-country dinner, Nordic style. I was serious. It could be a day or evening thing, depending on the heartiness of your friends and the ruggedness of the terrain. Quite a few of the recipes I’m sharing would travel well in Thermoses. And the chopped salad would make a delicious first course.
This isn’t a traditional Huli Huli chicken preparation, as made in Hawaii, but its texture and flavor is as close to our Corvallis Local Boyz concoction as I’ve been able to come.
It’s delicious over rice or tucked into a bun!
2tablespoons canola oil
2pounds boneless/skinless chicken thighs, halved or quartered
1pound boneless/skinless chicken breast, cut into 1- or 2-inch chunks
1/2cup diced yellow onion
2cups chicken broth (canned is okay)
2cups pineapple juice
2tablespoons soy sauce
1/4cup brown sugar
1/3cup peeled and shredded fresh ginger
Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and saute until the pieces are browned on all sides. Add the onion and saute until softened, about 2 minutes.
Deglaze the pot with the chicken broth, stirring and scraping up all the cooked-on bits of food. Add the pineapple juice, soy sauce, brown sugar and ginger.
Bring the liquid to a boil, then cover and simmer gently until the chicken is very tender, about 60 to 90 minutes.
Serves 4 to 6.
Wine or beer pick: Either a fruity Zinfandel or a light Washington Chardonnay would be my choice.
This flavorful soup is a wonderful hit when the weather gets chilly.
1pound black beans
21/2quarts water
5strips bacon, cut in small pieces
2stalks celery, chopped
2medium-sized onions, chopped
2tablespoons flour
2smoked ham hocks
3sprigs parsley
2bay leaves
2cloves garlic, halved
2carrots, diced
2parsnips, chopped
1/4teaspoon ground pepper
2teaspoons salt
3/4cup Madeira (or dry sherry)
2hard cooked eggs, peeled and chopped
Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a large pot with the 21/2 quarts water. Cover and simmer 90 minutes.
In another large, heavy-bottomed pot, saute the bacon over medium-high heat until lightly browned. Add celery and onion and cook until the onions are tender and transparent. Whisk in the flour and cook, stirring for 1 minute. Add ham hock, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans (with their cooking liquid). Cover and simmer over low heat, stirring occasionally, for about 3 hours. Add more water if necessary to keep mixture very loose.
Remove soup from heat and remove ham hocks. Ladle half of the soup into a blender and puree. Remove any meat from the ham bone or hocks, chop fine and return to soup, along with the blended soup, Madeira wine and chopped eggs.
Soup may be prepared up to 2 days in advance. When ready to transport to the party, bring mixture to a boil and gently simmer for 5 minutes. Pour hot soup into a pre-heated vacuum bottle.
Makes 8 servings.
Adapted from “Colorado Cache,” by the Junior League of Denver Inc.
Wine or beer pick: This hearty-but-mellow soup has Pinot Noir written all over it.
When entertaining, don’t forget the ease of casseroles and one-dish meals.
It’s been at least eight years since I was treated to this dish at a Corvallis potluck gathering. Susie and her husband, Jack, have since ended up in Portland, but the memory of that tender treat lingers behind. Its basic goodness and simple assembly are its strong suit.
About 6 large boneless pork spareribs
2tablespoons vegetable oil
6cups (1 1/2 quarts) sauerkraut with a bit of the juice
3-4apples, peeled and sliced (or coarsely chopped)
3/4-11/4 cups brown sugar, depending on how sweet you like it
Salt and pepper to taste
In a Dutch oven or large, heavy pot, thoroughly brown the ribs on all sides in the oil over medium-high heat. Add the sauerkraut, apples and brown sugar, cover, and simmer for 2 to 3 hours, until the pork is very tender, and the mixture has thickened in texture and mellowed in flavor. You may need to add a little water if it gets very dry. Add salt and pepper, if desired. Great with mashed potatoes.
Crockpot option: After browning the spareribs, place all of the ingredients in a crockpot (be sure to deglaze the pan you browned the pork in with a bit of the sauerkraut juice or even a glug of beer to absorb any of the cooked-on bits of food) and cook for the day, stirring every now and then, if possible.
Yields 6 servings (8 to 10 potluck servings).
Beer or wine pick: I’d go with a medium-bodied Amber Ale. Yummm!
Slowly cooked beef in a spicy barbecue sauce makes a hearty filling for small hamburger buns.
4-5pounds boneless chuck roast
1tablespoon vegetable oil
1yellow onion, chopped
3-4cloves garlic, minced
1cup ketchup
1cup water
3tablespoons cider vinegar
1/2cup purchased good-quality barbecue sauce
1 1/2-2 tablespoons Worcestershire sauce
2teaspoons salt
1/4teaspoon freshly ground pepper
1-2drops Tabasco sauce
Small hamburger buns, halved (see note), or other small rolls
Horseradish sauce (recipe follows)
Preheat the oven to 300 degrees.
In a large, heavy-bottomed pot, over medium-high, brown the roast on both sides. Remove from pot and place in a non-reactive roasting pan. In the pot that the beef was browned in, add the onion and garlic and saute until onions begin to soften. Stir in the ketchup, water, vinegar, barbecue sauce, Worcestershire sauce, salt, pepper and Tabasco. Simmer, uncovered, until flavors are blended, about 10 minutes.
Pour the sauce over the roast. Cover with foil and bake until well done and the meat begins falling apart, 4 to 5 hours. Baste with sauce at least every hour during cooking.
To prepare the meat for serving, remove it from the sauce and pull apart with a fork or fingers to shred. Return meat to sauce. May be prepared up to 48 hours ahead and refrigerated, or frozen for 4 to 6 months. Serve warm in a decorative bowl or pot (or out of a Thermos, or crockpot), alongside the buns and allow guests to make their own sandwiches. Accompany with horseradish sauce in a bowl.
Makes 16 to 20 small sandwiches.
Note on hamburger buns: Small (21/2 inch) buns may be special ordered from many bakeries and bakery departments in major supermarkets.
Horseradish sauce: Whisk together 1/2 cup sour cream, 1/2 cup good quality mayonnaise, 1/4 cup prepared horseradish (I use Beaver brand “Extra Hot grated Horseradish Root”, not cream-style), 2 minced garlic cloves, and 1/2 teaspoon Dijon mustard. Makes about 11/4 cups.
Recipe adapted from “The Big Book of Potluck,” by Maryana Vollstedt
Wine or beer pick: I’d go with an Amber ale, a real thirst-quencher with substance to back it up.
Vegetable casseroles are often overlooked as potluck contributions, but they are always welcome accompaniments. The bacon and cheese topping adds flavor and interest to this satisfying dish.
1large head cauliflower, trimmed and broken up into florets
1/3cup mayonnaise
1tablespoon Dijon mustard
1/4teaspoon salt
Freshly ground pepper
4-5slices bacon (I like to use thick-sliced pepper bacon), cooked and crumbled
1cup grated cheddar cheese
Paprika for sprinkling on top
Preheat oven to 350 degrees. In a medium saucepan over medium-high heat, cook cauliflower in boiling salted water to cover until tender-crisp, about 8 minutes. Cool under cold running water and drain well, patting the pieces dry with a paper towel. Place in an 8-inch square baking dish (or any dish of that approximate size) lightly coated with cooking spray or oil.
In a small bowl, combine the mayonnaise, mustard, salt, and pepper to taste.
Note: The cauliflower and sauce may be prepared up to this point up to several hours ahead and refrigerated.
About 20 minutes before serving, spread the mayonnaise mixture evenly over the cauliflower. Top with bacon and cheese. Sprinkle lightly with paprika. Bake, uncovered, in the 350 degree oven until heated through and the cheese is melted, about 15 minutes.
Adapted from “The Big Book of Potluck,” by Maryana Vollstedt
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.
This is a great potluck salad: No wilting, no tossing at the last minute, and it can be dished out with a single spoon.
3tomatoes, seeded, chopped and drained
1English cucumber, peeled, halved lengthwise, seeded, and chopped
1each red and green sweet bell pepper, seeded and chopped
1cup chopped celery
1cup chopped carrots
1cup chopped dry salami (start with deli-cut slices, then cut into strips and then chop)
1cup chopped ham
1cup sliced black olives, well drained
1/4pound mushrooms, washed and chopped
1/2cup chopped sweet onion
1/2cup chopped green onion (all of the white and pale green portion and a bit of the dark green)
1 1/2cups coarsely shredded mozzarella, gouda, or Swiss cheese
Vinaigrette (recipe follows)
Two to 5 hours ahead, combine the tomatoes, cucumber, sweet bell peppers, celery, carrots, salami, ham, olives mushrooms, sweet onion, green onion and shredded cheese in a large bowl. Toss with enough of the vinaigrette to evenly coat the salad. Cover and refrigerate. Makes 10 to 12 generous servings.
Vinaigrette: Whisk together 11/4 cups extra-virgin olive oil, 1/4 cup red wine vinegar, 3 tablespoons balsamic vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 3 cloves finely minced garlic, 1/2 teaspoon dried thyme leaves, 1/4 teaspoon dried oregano, 1 teaspoon sugar or honey, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper.
Wine or beer pick: To compliment this zippy-zesty salad, consider a crisp Washington Sauvignon Blanc or Pinot Blanc.
* When choosing a recipe, pay attention to serving size. If there are going to be lots of other offerings, then a dish that would normally serve six will handle eight to 10.
* Think about how you’re going to transport your prepared dish. If you’re only travelling a short distance, you can place the food in a basket or box lined with towels or newspaper to eliminate sliding. When I’m transporting a soup or stew, or anything that might spill, I use one of those large plastic boxes (the ones with the hinged lids), or line a cardboard box with a large-sized garbage bag so nothing will leak through to my car’s upholstery.
* If your travel time is going to add up to more than 30 minutes (factor in stops for the bottle of wine or beer and a “quick” fill-up at the gas station), pack your hot food in a well-insulated chest or wrap it in several layers of newspaper, finishing off with foil and maybe even a thermal blanket, which will keep it nice and toasty.
* Let the host know if you’re going to need to use the refrigerator, freezer, oven or microwave.
* Bring your own serving dish and serving utensils.
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