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Almost an all-potato buffet.

One potato, two potato, three potato, four--guests at this party may find themselves eating that many baked potatoes just to try all the tempting toppings you've set out.

Inspired by the potato bars in some Western restaurants, this inexpensive buffet serves a dozen. Guests return to the table as often they like, sampling their way through topping choices that range from old favorites to some new flavor surprises.

All the Potato accompaniments can be prepared or assembled well in advance. And you can keep the potatoes hot for several hours after they're baked.

With this meal, you might serve a dry white wine, a wine cooler, apple or other fruit juice, beer, or mineral water.

For dessert, offer ice cream sandwiches and fresh fruit.

Look for dried cepes (also called porcini) and chanterelle mushrooms in the gourmet section of your supermarket. Oriental markets carry fermented black beans.

A potato buffet Red, White, and Brown Baked Potatoes Hot and Crisp Sausage Golden Onions Zucchini Provencal A Trio of Sauteed Mushrooms Black Beans with Blue Cheese Tricolor Caviars Sour Cream Fresh Chives Thousand Island Dressing Sesame-Yogurt Topping Shredded Jack and Cheddar Cheeses Butter Lettuce Salad Ice Cream Sandwiches Pears and Apples Wine Fruit Juices Mineral Water

Prepare the toppings a day or two ahead; refrigerate. Before serving, reheat sausage, onions, zucchini, and mushrooms and keep them hot at the table.

Allow 2 to 3 cups each of sour cream and Thousand Island dressing (purchased or homemade) and 1/2 pound each shredded jack and cheddar cheese.

Stand a handful of fresh chive spears upright in a narrow-mouthed container; place scissors alongside for snipping. Red, White, and Brown Baked Potatoes

Scrub 3 to 4 pounds each (at least 9 lb. total) small, thin-skinned red potatoes, white potatoes, and russet potatoes, each 2-1/2 to 3-1/2-inch size. Wipe potatoes dry, then rub the skin with soft butter, margarine, or solid vegetable shortening (in all, you'll need about 1/3 cup). Pierce each potato in several places with a fork to let steam escape during baking.

Arrange potatoes in 2 or 3 rimmed 10-by 15-inch baking pans; keep larger potatoes together in one pan.

Bake potatoes in a 400[deg.] oven until they give readily to gentle pressure. Put larger potatoes in first to bake about 1 hour; after 15 minutes, add smaller potatoes.

Serve, or keep hot up to 2 hours in a turned-off (but still warm) oven or in an insulated picnic chest.

Pile hot potatoes in a basket or on a platter, accompanied by tongs, to serve. Allow 3/4 pound potatoes for a serving. Hot and Crisp Sausage

Remove casings from 1-1/2 pounds each (3 lb. total) hot and mild Italian sausage; coarsely chop sausage. Place in a 12- to 14-inch frying pan. Cook, uncovered, over medium-high heat, stirring frequently, until brown and crisp, about 40 minutes; discard fat. Season with salt and pepper.

If made ahead, cover sausage and refrigerate up to 2 days. Reheat in frying pan, stirring occasionally.

spoon hot sausage into a bowl, the keep hot on a warming tray. Makes about 4 cups; allow 1/3 cup for a serving. Golden Onions

Peel and thinly slice 7 large onions (about 3 lb.). In a 12- to 14-inch frying pan over medium heat, melt 6 tablespoons butter or margarine. Add the onions, cover, and cook until limp, about 15 minutes, stirring often. Remove cover and continue cooking, stirring often, until onions are very limp and pale gold, about 35 minutes longer. Season with salt and pepper.

If made ahead, cover, and chill up to 2 days. Reheat in frying pan over low heat, stirring occasionally.

spoon hot onions into a bowl, then keep hot on a warming tray. Makes about 3 cups; allow 1/4 cup for a serving. Zucchini Provencal

Cut off and discard ends from 2 pounds (about 6 medium-size) zucchini, then cut zucchini into 1/8-inch-thick slices. In a 12- to 14-inch frying pan over medium heat, cook the zucchini in 2 tablespoons olive oil or salad oil, stirring constantly, until lightly browned, about 15 minutes. Stir in I can (about 1 lb.) stewed tomatoes and 1/2 teaspoon each dry basic and dry oregano leaves. Boil, uncovered, until liquid evaporates, about 15 minutes, stirring gently.

If made ahead, let cool, cover, and chill up to 2 days. Reheat in frying pan over medium heat, stirring occasionally.

Pour hot zucchini into a bowl, then keep hot on a warming tray. Makes about 4 cups; allow 1/3 cup for a serving. A Trio of Sauteed Mushrooms

Immerse 1 ounce each dried cepes (also called porcini) and dried chanterelle mushrooms (or 2 oz. total of either mushroom) in hottest tap water and let stand 10 minutes; drain. Rinse several times with cool water; drain. Set aside.

In a 10- to 12-inch frying pan, melt 3 tablespoons butter or margarine. Add 1-1/2 pounds fresh regular mushrooms, sliced. Cook uncovered, stirring often, until mushroom liquid evaporates, about 15 minutes. Add 2 more tablespoons Butter
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Feb 1, 1985
Words:840
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