Ozaukee County Guide e-edition
Issue link: https://www.ifoldsflip.com/i/106630
POTLUCK'S BACK By: Carla Jordan Call it a sign of the times or just plain good luck for those of us yearning to swap fast food fare for some tasty home cooking. Potluck gatherings are back and one of this year's hottest trends in entertaining. Although these communal "luck of the pot" meals (where everyone brings their favorite dish) hearken back to the late 19th century, they found their footing in the mid-1950's when it seemed like every mom in the neighborhood was filling casserole dishes for church socials and family get-togethers. "There are three primary reasons driving the return of potluck -- our schedules, the economy and childhood memories," says Chef Jeff G i l l i s , www.CelebratingHome.com . "We live such fast-paced lives that divvying up the cooking makes home entertaining more realistic than putting all of the burden on the hostess. Making one dish instead of several also helps stretch the budget -- something we're all looking to do these days. And, let's face it -after years of dashing through the drive-thru, wouldn't you like to sit down to some home-cooked food, even if it's only once a week?" Got potluck fever but not a clue what to do? Here are four tips that'll make your next gathering both tasty and stylish, plus, a familyfave recipe that'll put your home on the map as potluck heaven. ORGANIZE PARTICIPANTS Divide the meal by categories so guests will have a balance of appetizers, entrees, sides and desserts from which to choose. Cooks needn't commit to a specific recipe but it's helpful to know upfront that a well-rounded meal is in the making. Let's Eat! AGREE ON ADVANCE PREP All dishes should be cooked prior to arrival so only a quick re-heating is required. Everything should also hit your doorstep ready for presentation to avoid last minute searches for serving bowls and platters. CHOOSE EASY-FIX, CROWDPLEASING RECIPES To appeal to guests varying tastes, save the exotic for later and dust off mom's (or grandma's) cookbook. Traditional potluck dishes like casseroles, chili, soup, bread, and cakes are always popular and easy to make. DRESS UP THE TABLE Remember the special tablecloth mom used for Sunday dinner? Create some memories for your own family with a pretty fabric tablecloth, cloth napkins (pretty and ecofriendly!) and some candles. A few minutes is all it takes to create a festive look that'll make guests feel honored to have gathered around your table. BEAN POT STEW This twist on an American favorite yields a hearty, flavorful entree that takes less prep time because it slow cooks in the oven in a bean pot. Ingredients: 1 pound round steak, cut into bite-sized pieces 1 large yellow onion, roughly chopped 2 tablespoons olive oil 4 cloves garlic, chopped fine 1 can (14.5 ounces) diced tomatoes 6 cups beef broth (or stock) 11/2 teaspoons dried thyme 3 bay leaves 2 cups potatoes, cubed 1 cup celery, diced 1 cup carrots, diced Salt and pepper to taste and simmer for ten minutes. Add salt and pepper to the vegetarian winter stew to taste. Directions: 1-1/2 pounds boneless beef chuck roast (cut the pieces into 1-1/4-inches each) 1 cup chopped onion 2 tsp. of canola oil 2 minced garlic cloves 1-1/2 pounds small red potato chunks 3 medium carrots, cut into 1-inch pieces 2 medium onions, divided into quarters 1/2 pound fresh mushrooms 1 can beef broth 1 cup apple juice 1/4 cup tomato paste 1/2 cup parsley 2 bay leaves 1/2 tsp. of salt 1/2 tsp. of dried thyme 1/2 tsp. of pepper 1 bacon strip, crumbled Rub steak with olive oil and coat with salt and pepper. Let steak sit at room temperature in bean pot while preparing all other vegetables. Chop and dice everything, then add to bean pot. Add beef broth (or stock), thyme, bay leaves, diced tomatoes and salt and pepper. Cover and bake in 375 F oven for 3 to 4 hours until meat is tender. WINTER STEW VEGETABLE 2 chopped onions 2 chopped pieces of celery 2 tbsp. olive oil 2 medium carrots 2 medium parsnips 1 small sweet potato 1 large potato 10 ounces green beans 1 tsp. dried dill 1 tsp. of marjoram 1 can vegetable stock 1 1/2 cups water 1 red bell pepper 2 cups sliced mushrooms 1 tbsp. Dijon mustard 1 tbsp. of molasses Dash of salt and pepper Heat the oil in a pot over medium low heat. Add the onions and celery and saut�� the mixture for a few minutes until it becomes soft. Add the vegetables (up to the green beans) on the list of ingredients in order. Stir the mixture after each addition of a new vegetable. Add the green beans, herbs, stock, and water, and bring the mixture to a boil. Chop up the pepper and mushrooms and stir them in with the mustard and molasses. Partially cover BEEF STEW Cook the meat and chopped onion, in oil, over mediumhigh heat. Continue to cook until the meat is browned on all sides. Add the garlic and cook for an additional minute. Drain the mixture and then add the potatoes, carrots, quartered onions, and mushrooms. In a separate bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme, and pepper. Pour the mixture over the meat. Cover the stew and bake it at 325��F for two hours. Stir it occasionally . Continue to bake the stew, except this time uncovered, for 30-45 more minutes, until the stew becomes thick. Throw away the bay leaves, and sprinkle the stew with bacon. Make large batches of hearty winter stew recipes, and share some with friends, or store the leftovers in the freezer to enjoy at a later date. Ozaukee County Guide ��� January 30, 2013 ��� 9