Olympics potluck

I didn’t think I was that excited about the Olympics, but once they started I was hooked and I decided to host an Olympics-themed potluck. The challenge to my fellow potluckers was to make a dish that represented a country participating in the Olympics…easy, right?

We had a pretty good representation of countries, though apparently we strongly favor European flavors:

  • Italy: pizza, Creamy chicken Italiano
  • Belgium: stoverij, Belgian fruit tart
  • China: Chinese chicken salad
  • Portugal: Presunto, olives, Gouda
  • Greece: Orzo feta salad
  • United States: peach crisp
    A perfect potluck plate

I made the orzo feta salad, which allowed me to use some of my CSA goods. I found a recipe on epicurious and heavily adapted it, as below. I also made part of it without olives for my olive-hating friends. Unfortunately I forgot to add the pine nuts!

Orzo salad
Source: Bon Appetit, October 1997
Serves: 8-10

Ingredients
16 ounces orzo, cooked
3 Tbsp olive oil, divided
6 ounces feta cheese, crumbled
2 ears corn
3 pickling cucumbers, sliced
1 large tomato, chopped
1 onion, chopped
1/2 cup pitted Kalamata olives
1 Tbsp minced garlic
1 Tbsp fresh oregano (or 1 teaspoon dried)
1 Tbsp fresh dill (or 1 teaspoon dried)
3 Tbsp fresh lemon juice (juice from 1 lemon)
1 Tbsp white wine vinegar
1 tsp Dijon mustard
3 Tbsp pine nuts, toasted

Directions
1. In a large pot of boiling water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Cook orzo in large pot of boiling water until tender but still firm to bite. Drain well and transfer to a large bowl. Toss with 2 Tbsp olive oil and allow to cool.
3. Once orzo is cool, add veggies, olives, feta, garlic, oregano, and dill.
4. In a small bowl, combine lemon juice, white wine vinegar, and mustard. Gradually whisk in remaining 1 Tbsp of olive oil.
5. Add dressing to orzo mixture and stir well. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
6. Just before serving, garnish salad with pine nuts.
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Published by kbecker57

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