Potluck

[Deleted]

Let's say we were all suddenly going to a potluck dinner. Without worrying about duplications or what anybody else might be bringing, which dish(es) would you like to bring to such an event?

(either because it is easy to transport and reheat, or because you're just proud of it and want to impress, or because it's cheap and easy, or because it's something that people like to devour at a potluck dinner)

Living in France, I know that I can have an exotic success with

--chili con carne
--American potato salad with a lot of celery

Both of these really appeal to local taste buds, but people have no idea how to make either (and the canned chili available in France is even worse than the canned chili in the U.S.). And also both dishes are very cheap, even when made in large quantities.

[existentialcrisis]

hmmm.... I think a platter of sliced sausages would be perfect!

I will have to think about this one.

[spaceneedle]

Home made macaroni & cheese is an instant hit.

[Deleted]

(Now I'm trying to think of what I would do if I were in the U.S. and were told "Bring something French.")

[spaceneedle]

Here's the mac/cheese recipe, in case anyone would like to try it. It's my hybrid of a recipe from Emeril.

Important tips:

If you are buying the large supermarket elbow macaroni, it usually comes in 2 lb bags. Here is a guide to what that equals.

2 lbs = 9 cups
1 lb = 4.5 cups
1/2 lb = 2.25 cups

Use whole milk whenever possible- you may be able to get away with 2% but your sauce may not thicken as much. Use ONLY real butter.

Recipe for Emeril's Essence Cajun seasoning:

1-1/4 Tablespoon Paprika
1 Tablespoon salt
1 Tablespoon garlic powder
1/2 Tablespoon black pepper
1/2 Tablespoon onion powder
1/2 Tablespoon cayenne pepper
1/2 Tablespoon oregano
1/2 Tablespoon thyme

Mix well and place in an empty spice jar.


Mac and Cheese (note, this recipe will easily feed 4-5 as a main dish, 6 or more as a side/potluck. You can half this recipe very easily for two people.)

6 Tablespoons butter
1/2 lb. of elbow macaroni - I find the cheapie bag of large Safeway elbow macaroni works best.
6 Tablespoons flour
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon Emeril's essence seasoning
pinch black pepper (I use 1/2 of a 1/4 teaspoonful)
pinch cayenne pepper (I use 1/2 of a 1/4 teaspoonful)
3-1/2 cups of grated cheese (use a sharp cheese for at least half of this amount. Measure out 1/2 cup of the chesse and set aside for later. You can also use different cheeses according your liking, it will turn out well regardless.)

Mix together and set aside for later:
1/4 cup of fine bread crumbs (I use Progresso italian style in the can)
1/2 teaspoon emeril's essence

Preheat oven to 375. Generously butter a medium sized rectangular casserole dish with one tablespoon of the butter. Put the casserole dish in the refrigerator.

Bring a large pot of salted water to a boil, add the macaroni and cook until al dente, about 8-10 minutes. Stir frequently. Drain in a colander and thoroughly rinse in cold water, set aside and let drain.

Melt 5 tablespoons butter in a large saucepan over medium heat. Add the flour and stirring constantly with a WOODEN spoon, cook over medium heat until combined and goo-y looking. Be sure not to let the mixture brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly on medium/medium high heat until thick and bubbly, about 5 minutes. Remove from heat and stir in the salt, emeril's essence, black pepper and cayenne pepper until well blended. Add 3 CUPS of the cheese and stir thoroughly until blended and melted into the roux. (I use a rubber spatula to mix and scrape the sides. TASTE the cheese sauce once you finish it and season it according to your liking. Keep in mind that you will be adding more seasoning on top, so don't over season unless you like it that way!) Add the macaroni and blend well using the spatula. Pour into the prepared dish.

Top with the remaining cheese, and then sprinkle the bread crumbs/emeril's essence mixture evenly over the top of the cheese.

Bake for 30-40 minutes but watch the mac and cheese because a lot of ovens are different. When the cheese on top is melted and the mac/cheese underneath is bubbling, it should be done.

[spaceneedle]

Jan 27, 2010 10:00:15 GMT kerouac2 said:

(Now I'm trying to think of what I would do if I were in the U.S. and were told "Bring something French.")

blanquette de veau ;D

But you have to invite me. ;D

[hwinpp]

I'd bring a mutton curry. Always did until my girlfriend told me she'd do the cooking and it all went Thai...

When inviting myself, I sometimes made my guests make spring roles from first to last. They always enjoyed it.

[bixaorellana]

I have always had great luck with deviled eggs. They're finger food, but real food too.

Chili seems to me more something you'd serve at home rather than take to a potluck. (reminds me -- must post my stellar chili recipe on anyport)

Cheesy vegetable casseroles, such as eggplant or squash, with lots of browned bread crumbs and cheese on top are generally a hit.

Swedish meatballs disappear so fast, I don't know if it's possible to ever make enough for a potluck.

Coincidentally, the concept of potluck came up when I was talking to a Mexican friend the other day. It's such an uncommon notion that there seems to be no word for it!

[Deleted]

Potluck happens in France, but I don't think it has an official name. They just say "everyone bring a dish" and leave it at that.

Chili is fine at a potluck as long as there is a place to keep it hot.

[Deleted]

I've been to a lot of potlucks. I'd probably bring some kind of salad. And maybe some cup cakes as well. Not too much cooking involved with those.

[lagatta]

Some kind of vegetable salad, usually of a sort-of Middle Eastern or Maghrebi type, or Lentilles du Puy (or an imitation grown elsewhere) with crumbled roquefort and onions.

Tiny meatballs. There again, mine are based on a Moroccan kefta recipe.

The most popular thing I make is tiny empanadas, but I have to have a fair amount of time to stuff and bake them all. And they evaporate SO fast. I made 60 (and probably a few more) for a friend's 60th birthday.

And yes, while "à la fortune du pot" has a similar literal meaning to "pot luck" in English, it doesn't express the same notion of a planned occasion. I suspect the meaning of "pot luck" has evolved in English. I think we'd usually just ask everyone to bring a dish, whether here or in France.

[Deleted]

Yes, "à la fortune du pot" is what you eat when you have unexpected guests at home: "whatever you can put in the pot".

[lagatta]

I believe that was the original meaning of "taking pot luck" in English as well, "whatever is available".

Hmmm... for your friends in the States ... an authentic Quiche lorraine? Which "real men" definitely do eat, miners and steelworkers, in the old days!

[Deleted]

The problem is that I don't bake pies or tarts.

[lagatta]

I very rarely bake sweet pies but sometimes I will make a simple fruit tart for guests; I do make savoury tarts. For one thing they make an attractive dish for vegetarian friends (though obviously a Quiche lorraine is far from vegetarian). If you can buy ready-made tart dough the rest is simple.

[existentialcrisis]

I was actually thinking quiche would be good. I made that for a potluck once and it went over really well.

If I was good at making maki sushi I would consider that. A friend of mine made that for a potluck and it disappeared before certain guests arrived.

I would consider a casserole of some sort, since they are easy to transport, heat up, dish out, etc. I'm probably one of the only people I know who gets excited about a casserole...

[Deleted]

I am involved in the planning of a potluck to be held this weekend as part of a memorial service for a friend. The main dish is going to be a bean and rice dish most certainly with some meat,probably andouille sausage and or tasso.
The other friends/guests are bringing bread and cheeses,fruit(apples,grapes,strawberries),a couple of green salads.I'm sure there will be some surprises as well. Another person is bringing flan for dessert,and that is where I will be,right next to

[Don Cuevas]

Jalapeño cornbread is very popular when I bring it to parties here.

[lagatta]

Do you have a recipe on your site?

casimira, I'm sorry to hear that a friend of yours has died, though indeed a potluck at the memorial is a good way to remember and honour a person.

[bixaorellana]

Jan 29, 2010 22:55:32 GMT Don Cuevas said:

Jalapeño cornbread is very popular when I bring it to parties here.

If there is chili, there must be cornbread!

[Deleted]

Grazie,Lagatta.