The Joy of Potluck Club

Here’s an idea for something I call the “potluck club.” Invite six friends for dinner and share the menu beforehand: say, a Provencal barbecue featuring grilled butterflied lamb and a vegetable side dish, followed by a simple green salad with Camembert cheese on the side and a walnut tart with a bowl of berries. You, as host, will cook the lamb and pour the wine (a light Merlot is a good choice), and serve cocktails and coffee.

The rest of the menu is up for grabs. Give one of your guests the tart recipe, another the zucchini recipe. (If time or cooking insecurity are issues for your friends, there are always specialty food shops and bakeries.)

Pass out, too, the salad and vinaigrette, cheese, baguettes and the simplest bites to serve with drinks--roasted nuts, marinated olives or hummus with pita bread or crackers, all easily purchased. Talk these options over with your friends and see what interests them.

Provencal Butterflied Lamb-on-the-Grill

Active Work Time: 1 hour * Total Preparation Time: 1 1/2 hours plus 6 hours marinating

2 tablespoons olive oil

2 teaspoons minced garlic

2 teaspoons minced fresh rosemary

2 teaspoons minced fresh thyme leaves

2 bay leaves, crumbled

1 1/2 teaspoons coarse salt, divided

Freshly ground pepper

1/2 large (about 9-to 10-pound) leg of lamb, butterflied (about 3 pounds after boning)

1/3 cup dry white wine, for basting

Rosemary sprigs, for garnish

Combine the oil, garlic, rosemary, thyme, bay leaves, 1 teaspoon salt and pepper to taste in a mini-processor or small bowl.

Use the point of a small sharp knife to pierce the meat deeply and push a small amount of seasoned oil into the openings with your finger, repeating over the entire surface of both sides of the lamb. Rub any remaining mixture over the surface. Place the lamb in a large plastic food bag and marinate the lamb between 6 and 8 hours in the refrigerator. Bring to room temperature before grilling.

Wipe the grill with a wad of paper towel dipped in vegetable oil. Heat the grill at least 1/2 hour before grilling. When ready to grill, sprinkle the surface of the lamb with 1/2 teaspoon of salt and pepper to taste.

Grill the lamb over medium-high heat until cooked as desired, turning a few times and basting with the wine after the meat is seared, about 12 to 15 minutes per side for thicker parts to be rare, depending on thickness, and a meat thermometer reaches 125 to 130 degrees. Transfer the meat to a platter and insert the tip of a knife into the thickest part to determine doneness.

Once done as desired, let the lamb rest on a warm platter, covered with foil, for 10 minutes. Cut the lamb across the grain at a slight angle into thin slices. Spoon the juices over the top. Lightly sprinkle the cut surface with salt and pepper. Garnish the platter with rosemary sprigs. Serve hot, warm or cool.

12 servings. Each serving: 282 calories; 352 mg sodium; 84 mg cholesterol; 21 grams fat; 8 grams saturated fat; 0 carbohydrates; 21 grams protein; 0.18 gram fiber.

Walnut Tart

Active Work Time: 30 minutes * Total Preparation Time: 1 hour plus 7 hours chilling

Here, the pastry is not rolled out. Instead, the crumbs are pressed into the tart pan--it’s so much easier. This tart benefits from being baked ahead, refrigerated overnight and served, chilled, accompanied with fresh berries.

CRUMB PASTRY

1 1/4 cups flour

2 teaspoons sugar

1/8 teaspoon salt

3 tablespoons chilled shortening

3 tablespoons chilled unsalted butter, cut into small bits

1 egg yolk mixed with 2 tablespoons ice water

1 egg yolk stirred with fork

Set a rack in the center of the oven; heat the oven to 425 degrees. Set aside a greased 8 1/2-inch diameter tart pan with a removable bottom.

Pulse together the flour, sugar and salt in a food processor once or twice to mix. Scatter the shortening and butter over the flour. Pulse on/off until the mixture is cut into small bits. Drizzle the yolk-water mixture over the top. Pulse on/off until the pastry is uniformly crumbed, about 10 seconds.

Transfer the crumbs to the pan. Spread the crumbs in the pan with more around the rim. Through plastic, press the crumbs up onto the sides. Then, press the crumbs into the bottom. Use your finger to even out the thickness at the edge of the pan. Refrigerate the pastry until well chilled, about 1 to 2 hours. Cut a piece of parchment or foil to fit the pan with a slight overhang. Gently conform it to the pan. Fill the pan with dried beans, raw rice or pie weights to weight down the pastry.

Bake until the edges are set, about 10 minutes. Carefully remove the paper and beans. Bake the pastry until the edges are lightly browned, about 10 minutes longer. Set it aside to cool slightly. Reduce the oven to 325 degrees. Before filling, brush the yolk on the bottom surface to seal.

FILLING

1 3/4 cups walnut halves or large walnut pieces

2 eggs

1/2 cup dark brown sugar, packed

1/2 cup dark corn syrup

1 tablespoon flour

1/2 teaspoon cinnamon

Scant 1/8 teaspoon ground cloves

1/8 teaspoon salt

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract or whiskey

Heat the oven to 350 degrees. Spread the nuts in a single layer on a baking sheet. Toast until lightly browned and fragrant, about 15 minutes, watching carefully so they do not burn. Set them aside.

Mix the eggs on medium-low speed until light-colored and thick. Mix in the brown sugar, syrup, flour, cinnamon, cloves and salt until well combined. On low speed, slowly pour in the butter and vanilla. Stir in the walnuts. Pour the filling into the crust.

Bake the tart until the top is lightly browned, slightly puffed and the filling no longer jiggles when gently shaken, about 30 minutes. Set the tart aside on a rack to cool completely. Refrigerate at least 6 hours or overnight.

To serve, remove the tart from the pan. Cut the chilled tart into wedges. Serve immediately.

6 to 8 servings. Each of 8 servings: 514 calories; 123 mg sodium; 129 mg cholesterol; 33 grams fat; 9 grams saturated fat; 50 grams carbohydrates; 8 grams protein; 2.40 grams fiber.

Tian of Zucchini, Rice and Tomatoes

Active Work Time: 30 minutes

Total Preparation Time: 1 hour

Here, a robust casserole is baked ahead to develop the flavors; it’s reheated at dinnertime.

2 tablespoons olive oil, plus more for drizzling

4 zucchini, cut in 3/4-inch cubes

1 1/2 teaspoons salt

Freshly ground pepper

1 onion, diced

1 teaspoon minced garlic

1 cup small cherry tomatoes, split

3/4 cup cooked converted rice

1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided

1/4 cup bread crumbs

Place a rack in the lower area of the oven; heat the oven to 350 degrees. Set aside a buttered 6-cup shallow casserole.

Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic. Toss with the zucchini and cook over medium heat to warm through, 2 minutes. Remove the zucchini from the heat. Toss in the tomatoes, rice and 1/4 cup cheese. Transfer the mixture to the casserole and smooth the top.

Combine the remaining cheese and bread crumbs in a small bowl. Sprinkle the mixture evenly over the top of the zucchini mixture. Drizzle the top with olive oil.

Bake the casserole until the top is browned and bubbling on the edges, about 45 minutes. (This can be served immediately, but the dish improves if cooled and refrigerated overnight. To serve, reheat, uncovered, in a 350-degree oven until hot, about 30 to 40 minutes. Serve hot or warm.)

6 servings. Each serving: 138 calories; 787 mg sodium; 7 mg cholesterol; 7 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 5 grams protein; 1.23 grams fiber.

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Platter from Sur La Table stores.