Going to a potluck and need a dish– take a stab at it! My neighbor is having a potluck next weekend. I need to take a dish. I have a busy week, so I don’t want to spend a lot of time in the kitchen.
Like many things, the easiest way to approach a task is to examine any existing limiters. There’s no reason to fight them. Factor the limits into your decision making instead. This is what I’m doing by not choosing pimento cheese grit arancini, meatballs, or enchiladas. All of those sound good, but they require more prep time.
Time is not the only limiter to consider. Other possibilities include expense, temperature control options, dietary restrictions, food preferences, compatibility with other flavor profiles, and ingredient availability. When all that apply are taken into consideration, it can be easy to narrow your choices to a few workable options.
Since my neighbor shares my dietary restrictions, I want to stick with gluten-free, low histamine choices. This eliminates popular items like bacon-wrapped dates, stuffed mushrooms, and chocolate dipped strawberries. But deviled eggs, fresh cranberry salsa, and a variety of salads will be safe for both of us.
Walking you through my thought process:
Using the ingredients I have on hand, a salad with fresh mozzarella and basil could work. Caprese salad is my first thought, but tomatoes are problematic. What could I use instead? Oh, also, can I use skewers that were left over from a previous party? Which brings me to, what can I stab that uses mozzarella and basil?
Imagining the skewers on a plate, I’m thinking cantaloupe and honeydew would look springlike and pair well. I could also make a few spicy skewers using honeydew, mozzarella, and hot pepper slices. I might add mint to those. Getting a head start on the 4th of July, I could branch out and go red, white, and blue with watermelon, mozzarella, and jumbo blueberries.
Thinking about visual impact invites me to consider color and texture along with flavor. And there are limits to presentation that must be considered. Does my dish require a plate, platter, bowl, or a heated pot or pan? Do I have one the appropriate size or can I break contents into two containers? What kind of utensils will I need for serving?
Expanding my vision of a skewer platter makes me wonder whether I should leave room for small pitchers of balsamic glaze or maple syrup? I have some small pitchers. I also have small bowls and spoons. Or I could pre-drizzle. I’ll ponder this for a moment as I rearrange the layouts in my head.
If you need help visualizing attractive food layout, I love the book “This Cheese Plate Will Change Your Life.” It has specific, numbered patterns for each plate as well as a photo. It’s kind of like paint by number using food. Once you’ve seen the many patterns attractive arrangement can follow, it is easier to design similar layouts whenever you want to create an attractive plate.
With all these ideas collected in my head, I sometimes pull out the actual dishes to make sure my food, design, and tools are in sync. Then I’m ready to make a shopping list. I don’t think of it as rigid, but more as a guide.
Because I have a clear picture of my dish and presentation in my head, I can make revisions on the fly. That means I can choose a different melon, berry, or herb. I can buy additional berries or greens to use as garnish. I’m free to play around once I get to the store.
Now that I’ve reached a point at which planning gives way to exploration and fun, I’m in my happy place! It’s your turn to take a stab at it!