(Closed) Dish that will travel

posted 8 years ago in Food
Post # 3
2006 posts
Buzzing bee

Most casserole type dishes travel well as long as they aren’t too soupy.

Or you could bring some type of salad or prepared vegetable (green beans, asparagus, etc.) since they can be kept at room temperature without spoiling.

Post # 4
1103 posts
Bumble bee

I’d probably take a salad, you could make one from pasta or rice or something similar so it doesn’t have to be kept too cold. They can get pretty fancy depending on what ingredients you use.

Post # 5
58 posts
Worker bee
  • Wedding: August 2010

You could make bread(s). either buy dips/spreads there, or arrange with a local guest to bring them. Here is a recipe for olive bread that travels without complaining and that doesn’t need anything on top:

Half a glass of lukewarm water (between 68-85F, not higher)
Active dry yeast, 1 tablespoon
Sugar, 1 tablespoon
Flour, 1lb
Olives, 3/4lb (with pits) or 1/2lb (without pits)
Salt, 1 tablespoon
Good tasting olive oil, 1/2 cup
2 onions
1 bunch of fresh cilantro, or 5 tablespoons of dried cilantro

Mix the lukewarm water, yeast, and sugar in a cup and leave to rise.

Remove the pits off the olives. Then chop the olives to make them a bit smaller. Don’t worry about getting them all uniformly sized.

Mix the flour, olives, onions (diced), cilantro (diced), olive oil, and salt in a big bowl. Add the yeast, and mix well. Then, add droplets of lukewarm water as necessary, as you knead the dough to a somewhat soft “earlobe” consistency.

Cover the dough and leave it to rise in a warm place for about an hour.

Bake at 400F for approximately 1.5hrs. There isn’t really need to pre-heat. It’s done when a serrated knife inserted to the middle comes out clean. If you pour the dough into muffin molds, the bake time will be shorter, of course.

Post # 6
58 posts
Worker bee
  • Wedding: August 2010

Ooooh, and Mountain Bride is spot on! A salad with a pasta or rice base will not need cooling and it will be filling, too. Here is a rice salad recipe I like. You can skip the mozarella, or you can buy it and toss it in when you arrive.

1 cup short grain rice (Scotti is wonderful if you come across it)
1 tablespoon vegetable oil
As much as you like of (suggested quantity if you are unsure):
Cornichons (3-4)
Olives, seeds removed (8-10)
Broccoli (2oz)
Red or yellow bell pepper (1/2 to 1)
Green onions (2)
Mozzarella (4oz)
At least 3 tablespoons of very good tasting olive oil
Salt and pepper

In a medium sized pot, heat up the vegetable oil over medium heat. Rinse and strain the rice, then toast in the vegetable oil. Stir a few times to make sure all of it gets lightly coated with oil. Add one and a quarter cup of water and bring to a boil. As soon as boiling starts, add a pinch of salt, give it a stir and cover the lid. Reduce heat to low.

Dice all the vegetables to small cubes. Dice the mozzarella into 1/2in x 1/2in cubes. Pat dry it with a paper towel if necessary.

Turn the heat under the rice off when the cooking is done (when all the water has been absorbed by the rice). Add the broccoli and the white parts of the onions to the pot, stir once, and close the lid again.

Once the rice has cooled stir in the rest of the vegetables. Add olive oil and stir well. Add salt and pepper (and more olive oil) to taste. Make sure to taste before adding the salt, since tuna fish, cornichons and olives will bring in an unpredictable amount of salt with them.

Post # 7
4485 posts
Honey bee

A dessert is pretty much the only thing that will travel well and not be affected by room temperature. Main dishes and sides are breeding grounds for food poisoning due to the fact that they require certain temperatures that are not possible to maintain with a potluck. Usually there is no one at all on duty during the ceremony to make sure that all foods are kept at the correct temperatures, which adds to the potential danger.

If you want something that is heated for a main dish or side item, then you will either need to go to a grocery deli or stop at KFC and pick something up. Then volunteer to be in charge of the food to make sure everything is safe (which means not only skipping the ceremony but not being able to enjoy the entire reception since there is cleanup involved that must be taken care of asap as soon as dinner is over, again to prevent food poisoning) or else find a bunch of local college/h.s. students willing to work who will be paid for their services.

The topic ‘Dish that will travel’ is closed to new replies.

Find Amazing Vendors