Slow Foods Dinner Party for 30

Friday afternoon I received a call from a friend asking me if I was free on Sunday to cater a party. I am free, I thought, why not. The party was for the Slow Foods Carolina Piedmont Region convivia. Slow Foods is an international, non-profit, member-supported organization started in Italy in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food is Good, Clean, and Fair. Members see themselves as co-producers, not consumers. We believe by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process. I am lucky enough to be the proud secretary of the Slow Foods Carolina Piedmont Region convivia.

The focus of the event was lamb which was provided by a local farmer. After the call on Friday I began thinking about my menu. I needed side dishes and the first thing that came to mind was tabbouleh. Tabbouleh is a clean, fresh dish and I knew I could get almost everything from local farmers (except the olive oil, salt, and pepper). For the second side dish I decided to do a potato salad, but wanted something a little different so I decided to make a horseradish potato salad and use yogurt instead of mayonnaise for added tang. For desert I wanted to make something with peaches and blueberries because I could get them from a local farm and found a great recipe online.

MENU

Grilled Herb Crusted Leg of Lamb

Tabbouleh

Horseradish Potato Salad

Blueberry Peach Crumble

Sangria

Saturday I woke up early to hit the farmers market to forage for my ingredients. First I went to the Davidson Market. I met with the party hosts to tell them the menu and discuss details, then headed straight to the Barbee Farms tent where I purchased 10lbs of potatoes, a flat of tomatoes, a couple of onions, and a few pounds of cucumber (thanks, Kevin, for your help). Then foraged for the necessary herbs; parsley, mint, and dill. Once I got all I could from Davidson I headed to the Charlotte Regional market for the peaches blueberries and few other necessities.

This how much food it takes to feed 30 people.

Before I continue I have to make some disclaimers (disclaimer, excuse, whats the difference). Unfortunately I am missing some very crucial pictures. This is either because I forgot to take them or because my camera died at a very crucial moment (when I was carving the meat). So there are no pretty pictures of the final plating and the actual party. However, there are recipes (yes there actually are recipes on this post). Being a new blogger I am still working on my execution. Enough excuses lets get to the recipes.

GRILLED HERB CRUSTED LEG OF LAMB

You really do not need a recipe for this. Finding good quality lamb is key. Cover the legs with dried herbs of your choice; I used rosemary, parsley, sage, basil, oregano, thyme and black pepper. Then cover in olive oil. Make sure all sides of the lamb is crusted with herbs and olive oil. Do not add salt until the meat is on the grill, salt extracts water and therefore moisture. Marinate for 1-2 hours.

Preheat the grill. Make sure the lamb is room temperature before grilling; approxamatly 30 minutes out of the fridge. Grill for 1.5 to 2 hours, with the lid closed, turning once.

Once the meat is cooked. Take it off the grill and cover with alumium foil. Let it rest for 30 minutes before carving.

TABBOULEH

Bulgur

Tomatoes

Cucumbers

Scallions

Parsley

Mint

Olive Oil

Lemon Juice

Salt

Pepper

To cook the bulgur use two parts water to one part bulgur. Boil the water, add salt, add bulgur, stir put the lid on and remove from heat. I used 4 cups bulgur and that was MORE than enough. 1 cup would probably feed 8-10 people for this dish.

While you are waiting for the bulgur to cook (approximately 30 minutes) chop your vegetables (tomato, cucumber, scallions, parsley, mint). You want more veggies (lots of parsley, little bit of mint) than bulgur (maybe 2/3 to 1/3).

Once the bulgur is cooked add olive oil (helps the keep the grains separated) and lemon juice (I suggest 1-2 lemons per cup of bulgur) salt and pepper. Mix in veggies, add salt and pepper (add more lemon juice, salt, pepper, and olive oil to taste).

Tabbouleh is as a clean, fresh side dish. For a delicious sandwich spread a tortilla with hummus, fill with tabbouleh, top with feta, and roll.

TANGY HORSERADISH POTATO SALAD

Potatoes

Red Onion

Red wine vinegar

Yogurt

Fresh dill

Fresh Chives

Dijon mustard

salt

pepper

The key to a good potato salad is making sure the potatoes are not over cooked and that they maintain their shape. If you cook your potatoes till barely fork tender, drain them and put them into the refrigerator till they are cold (before adding your dressing) you will be successful.

For 6-8 people I would suggest 3 lbs of potatoes (which is what we will assume for this recipe). Once the potatoes are cooked and cooled completely add chopped red onion. Add 1 cup yogurt, several dashes of red wine vinegar, 4 tbs spoons of dijon mustard, 4 tbs of horseradish, fresh dill and chives, salt and pepper.

These measurements are estimates. Taste and add as much or little of of the ingredients as you like. I suggest adding ingredients 1 or 2 at a time, mixing, and then adding 1 or 2 more.

BLUEBERRY PEACH CRUMBLE

I would the like to thank The Art of Two Tarts for this amazingly delicous and simple desert.

1 cup unbleached sugar

1 tsp baking powder

3 cups unbleached all purpose flour

2 sticks (1 cup/ 8 ounces) cold butter

1 egg

1/4 tsp salt

Zest and juice of 1 orange

2 cups fresh blueberries

2 cups diced peaches

1/2 cup unbleached sugar

4 tsp corn starch

Preheat oven to 375 degrees. Grease a 9x13 pan.

In a medium bowl stir together 1 cup sugar, flour and baking powder. Mix in salt and zest. Cut in butter and egg.

Once the mixture is crumbled, pat half the mixture into the bottom of prepared pan.

In a second bowl mix together fruit, fresh squeezed orange juice, 1/2 cup sugar, and corn starch. Top crust with prepared fruit.

Crumble remaining dough over fruit.

Bake 45 minutes; or until golden brown and bubbley.

In to the oven she goes.

SANGRIA

2 bottles of red wine

2/3 cup Gran Marnier

1 bottle sparkling water

1 orange, sliced

1 lemon, sliced

1 lime, sliced

1/4 cup unbleached white sugar

Mix all ingredents in a pitcher. Refrigerate until ready to serve. Pour over ice.

I hope you enjoy these recipes as much as my party guests did. Hit the farmers market find some great food and invite your friends and family over for some Good, Clean, Fair food.