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Stackable Dinner? I'm having fun with this, looking for new!!

So here's a couple pics lately of my stackable cuisine - I'm loving this. but looking for new ideas. I'm going to do one with sauteed mushrooms, maybe polenta or quinoa (although polenta would be prettier) and another layer.

Any ideas out there, pics too.

I'm obviously not awake this morning: the pics below are Shephard's Pie (ala stack) and Shrimp Stack Salad (shrimp, quacamole and mango salsa)

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    1. re: lexpatti

      Wow, great pictures, but seems like extra work to me. :) I'm not much on presentation. :) Still, those are REAL pretty. :)

    2. OMGosh, Lexpatti! Those look so delicious and something I might have ordered in a restaurant. Good for you!! Did you have to buy a form of some kind?

      3 Replies
      1. re: Gio

        yes, although you can improvise with several different things. There is a great book out there, I don't have it but it does give great ideas. I got mine at a kitchen store like William Sonoma maybe.

        1. re: lexpatti

          Just go down to your local hardware, Home Depot,etc. and get a piece of PVC pipe cut to your liking. No need for a fancy kitchen shop.

          1. re: weezycom

            or use a tuna can with both ends cut out. Or any old can of appropriate size. sweetened condensed milk can is probably a great size for something like this.

      2. Wow - how fun is that? I have a dish to make for a party on Saturday. I'm going to run with this idea!

        1. these look great!

          we used to do a layered dish with fried corn tortillas, cumin-seasoned cream cheese with sauteed onions, jalapenos, tomatoes - covered in pepper jack of course! i'm having a coronary while drooling just thinking of it!

          1. I was looking through my Jacques Pepin book and was struck by his simple, beautiful presentation for broccoli and cauliflower florets. Both were cooked, (and buttered, if memory serves), then layered carefully into a deep round bowl, so that the stem ends are all pointed toward the interior. It was tightly packed, cooled, then re-warmed in a water bath before being inverted on a serving platter: a striking dome of green and white layers, which would be even more attractive if made including broccoflower or the golden and purple cauliflower available in some produce markets.

            1 Reply
            1. re: greygarious

              very cool, I think I've seen that. I also do a neat cheese dip, where you layer a cheese mix, then sundried tomatoes, then the cheese again, then pesto, then cheese again. It's pretty and I just use a nice small bowl.

            2. I had a stacked beet & goat cheese salad with micro greens on top. Delicious & so beautiful. The beets were in small cubes & tossed with the goat cheese. I have no idea how the cheese stayed white though... I think layered would work easier & still have a pretty presentation. Microgreens certainly aren't necessary, but a small green would be nice, esp with bitter taste (arugula or frisee come to mind). Happy stacking!

              1. I love making stacks.

                the first time I had this was from Spago.

                I like to stack, cooked beets, I usually boil mine, and stack with with fresh greens, like arugala, or basil leaves, goat cheese and marscapone. Sometimes I use different colors of beets too. The nice thing about the stacker is, it puts your material into a uniformed shape. I have a stacking kit, but I tend to use a tomato paste can most of the time..

                I like to put the beets on a bed of greens and sprinkle some dried cheries or craisins on top and drizzle a citrus vinagrette.

                1 Reply
                1. re: normalheightsfoodie

                  what great ideas! I had my first experience with stacks last week while working in a caterers kitchen - but it was using roasted precut veggies and layering them - -- I am wondering - especially with the use of a tomato paste can - or anything similar - I am assuming you press in the layers but then how does the can lift without disrupting the layers?

                2. I saw this in my Better Homes & Gardens newsletter and thought of you. Looks like a gorgeous and delicious summer stackable: RAVIOLI-VEGETABLE STACKS!

                  1. I like to make a stack with polenta, salmon patty, goat cheese, eggplant, and arugula. I prefer the ratio of fried polenta-goat cheese-broiled salmon patty-goat cheese-arugula-eggplant with maybe a pinch of diced tomatoes on top.

                    1. pic 1, Roasted vegetables (mushrooms, red pepper, eggplant, squash)

                      pic 2, Don't just stack the individual serving, stack the whole meal! This is "lemongrass chickensalad" w/ layers of grilled chick, mango, peppers, cilantro, etc. Most healthy thing that ever came out of that triffle bowl, i assure you!

                      2 Replies
                      1. re: danna

                        Dig it! Is that dressing in the champagne flute? What a completely cool idea. May I come over? :)

                        1. re: kattyeyes

                          Ha! Yes, it IS dressing. Although it kinda looks like it could be a honey-mustard smoothie...