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Home Cooking Dish of the Month (November 2012) - Nominations

November is coming up, and it's time to consider what we'll be cooking together next month!

During October we've been cooking enchiladas, and some great sounding dishes have emerged. If you are just finding the Dish of the Month, do take a look at the October thread here:
http://chowhound.chow.com/topics/871603

Everyone is welcome to join in and name a dish that we can all cook in November. Think of a dish as an ingredient plus a technique. For example, enchiladas: tortillas, stuffed and baked. Meatballs: ground meat, formed into balls and browned. There can still be many variations in the dish, but we'll all be cooking something similar, and comparing notes.

Please type your nomination in ALL CAPITAL LETTERS. You may nominate as many dishes as you like. When we move on to the voting round, you can only vote for one dish. Nominations will be open until October 25th at 8pm Pacific time (11pm Eastern time, and 3am October 26th GMT). After nominations close we'll move on to voting.

If you have yet to participate in the Dish of the Month, or if you've been reading the threads and never posted on Chowhound, now is the time to join in! It's a lot of fun, and everyone has something interesting to share.

For many of us, the days are getting shorter and colder, and Thanksgiving is approaching. So, what dish shall we cook in November?

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  1. Much thought will be given to turkey and sides and pies in November, at least here in the USA.
    I don't know what the "opposite" of Thanksgiving dinner is (sushi?) but I think a dish *not* related to the traditional bird would be a good choice for the rest of the month. Also good would be easy, do-ahead, inexpensive.
    So maybe.. strata? Too broad?

    1 Reply
    1. re: blue room

      I kind of agree with you on this. I mean, how many turkeys will anyone want to cook this month? And most people don't like to experiment too much with Thanksgiving dinner. But we could go with things that could fit into the traditional meal... like squash dishes, gratins, or a specific pie. Or we could go out in a different direction altogether. Also, there is a lot to November besides Thanksgiving. Football parties, tailgating... and the weather getting cooler. Plus some folks will be gearing up and experimenting for their holiday cooking in December. Lot's of options, I think.

    2. I am nominating something that I think is specific enough, yet broad enough to cover many variations....

      POT PIE

      As in chicken and mushroom with a fresh thyme crust; beef and root vegetables with a potato/horseradish mash topping; lamb and artichoke with herb biscuit topping, etc...... :)

      7 Replies
      1. re: gingershelley

        We just had lobster pot pie this week for dinner and it was sooooooooooo good!

        1. re: HillJ

          HillJ
          and you didn't invite me ? waaahhh
          that's the ultimate in ultra yummmmm

          1. re: iL Divo

            iLD, next time I save a spot at the table for you! I made a version with lobster tail & claw meat, fennel, onion in a fish sauce and used a pastry crust. Small pot pies with a tossed green salad.

            1. re: HillJ

              YUM! See, you are on my wavelength, HillJ!

              1. re: gingershelley

                I love pot pies; especially the less traditional fillings (these days). While I probably wouldn't turn my nose at a homemade chicken or lamb pot pie..some of the recent veg pot pies and spicy concoctions really wow me.

            1. Hmmm... So far: strata, pot pie, gratin... all three appeal to me. Throw in cobblers or crisps and I'd have a tough time choosing.

              1 Reply
              1. re: Gio

                cobblers, love them. the colder outside the more reason to make then eat one.

              2. ROASTED CHESTNUTS dishes that include or feature the chestnut meat.
                or WHOLE NUTS, around the holidays so many fresh whole nuts are on sale, with so many interesting ways to feature nut meat in a recipe.

                2 Replies
                1. re: HillJ

                  I have a vacuum packed bag of chestnuts.
                  never known what to do with this ingredient and bought it on impulse.
                  guess I should look up recipes.
                  friend bought us a bag of roasted chestnuts in NYC during a cold winter gloomy day.
                  I was surprised by their taste as was she, almost •yam like

                  1. re: iL Divo

                    Roasted chestnut cookies, grind up the bag in your food processor.
                    Smitten Kitchen has a lovely recipe.

                  1. re: aching

                    MACARONI AND CHEESE

                    CRANBERRY BREAD

                    1. re: blue room

                      Now is the time I start thinking casseroles and baked items:

                      LASAGNA
                      POT PIE
                      QUICK BREADS (muffins/loaves)

                        1. re: linguafood

                          I guess Lasagna would be a gratin, wasn't really putting the 2 together. A gratin would definitely be broader. Lasagna IMO would require the noodle, after that up for interpretation. A gratin could be anything layered with cheese/ sauce?

                          1. re: cleopatra999

                            Doesn't a gratin by definition have bread crumbs? To me a lasagna is not a gratin. And I wouldn't say a lasagna needs to have the noodle. I've had "lasagna" with thinly sliced zucchini or eggplant in place of pasta. I guess we all have different things we get hung up on... I'm willing to go with a loose definition of a lasagna, but I guess I'm a traditionalist on gratin.

                              1. re: HillJ

                                That's a lasagna recipe. Not sure how gratin comes into it, except that she's baking it in small gratin dishes. To me, the cookware doesn't make it a gratin.

                                1. re: MelMM

                                  When the nomination for gratin appeared in HCDM before the idea of what constitutes a gratin came up--the use of a small dish was one version. Definition of dish has come up before. Breadcrumbs, crumble topping of some sort; not the size of the dish is my definition but I certainly accept other people have their own definition. Purist I will never be.

                                  1. re: HillJ

                                    I'd define it as something baked in the oven with cheese. But I don't use breadcrumbs on my potato gratin.

                                      1. re: HillJ

                                        We've used a panko/paprika topping on potato gratin.

                                      2. re: linguafood

                                        I would call potatoes dauphinoise a gratin, but my Frenchman's version (which I SWEAR by), has neither crumbs or cheese!

                                        Now what?

                                2. re: MelMM

                                  I rarely use bread crumbs on a gratin.

                                  1. re: smtucker

                                    smtucker, do you add a topping of any kind to your gratin?

                                    1. re: smtucker

                                      Heck, the bread crumb topping is my favorite part of a gratin.

                                      1. re: MelMM

                                        "I would call potatoes dauphinoise a gratin, but my Frenchman's version (which I SWEAR by), has neither crumbs or cheese!"

                                        Dauphinoise is very definitely a gratin. The true oldschool culinary definition of gratin simply means something that is served browned on top, usually browned with a broiler or salamander.

                                        1. re: twyst

                                          Merci, Twyst.... yes, I agree! The browned lovely topping of cream at the top of the potatoes, delightful that it is, is the thin brown line that makes a gratin for me.....

                                          Simply 'browned in the oven", and the undersides below (whatever the contents below), is layered together with the intention of all coming together WITH the layering being crucial, and the oven-baking, and the top-browning coming together to make the squidgy whole.... is THAT a good definition of gratin? I think so:)

                                    2. re: MelMM

                                      My kind of lasagna precisely! Lightly grilled slices of eggplant and zucchini. I am thinking of trying chinese bean curd skin for the pasta layers, but then I'd have to use less cheese, and more vegetables-- or go into protein overload!

                                  2. re: linguafood

                                    I could get behind a GRATIN.
                                    The technique is clear, what would be the defining ingredient? Potato gratins? All vegetable gratins?

                                    1. re: L.Nightshade

                                      I guess all vegetable gratins. I guess it would be defined by layering the ingredient in a baking dish and baking it in the oven. With or w/out cheese, with or w/out breadcrumbs.

                                      I wonder if there are any sweet gratins out there? Probably.

                                1. re: dkennedy

                                  1+ Let's try again :)

                                  SAVORY PANCAKES

                                    1. re: Westminstress

                                      And another for SAVORY PANCAKES! It really did seem like a great idea last month.

                                      We must be overwhelmingly on the ballot by now. We all need to show up for the voting thread. :)

                                      1. re: DuchessNukem

                                        No worries, I'll show up on the voting thread come Friday morning :-)

                                        1. re: DuchessNukem

                                          I DO love savory pancakes.... I could even put them on the side of a pot pie!

                                          If that wins, I am so happy and in! :)

                                    2. POT PIES sounds like a winner to me :-)

                                      1. I like the idea of pot pie, but I'd rather broaden the category to include any kind of SAVORY PIE. It'd be interesting to see the different crusts and fillings beyond just your standard puff pastry and cream sauce.

                                        49 Replies
                                        1. re: JungMann

                                          JungMann, when you suggest a savory pie to broaden the category do you also mean beyond protein fillings?

                                          1. re: JungMann

                                            I'd like to hear from other people on this. I didn't imagine a pot pie to have any specific sauce or crust. I was imagining biscuit crusts, potato crusts, pie crusts, etc. And any savory meat and vegetable filling with any sauce.
                                            Do others see a pot pie as having a specific crust and sauce?

                                            1. re: L.Nightshade

                                              I think pot pie could include any kind of savory pie, no need to broaden the category, IMO.

                                              1. re: dkennedy

                                                If the word savory in front of pot pie includes filling as well as some form of topping I'm more interested.

                                                1. re: HillJ

                                                  This probably explains why I think pot pies can be sweet

                                                  http://en.wikipedia.org/wiki/Pot_pie

                                                  I've always thought pot pie is just what americans call pie. Apparently I'm mistaken!

                                                  1. re: lilham

                                                    lilham, you know I learn something new several x's a day on this site. I can't wait to see what's voted on...cause if pot pie makes the cut...I'll be taking notes!

                                                    1. re: lilham

                                                      I guess I'm one of those Americans for whom "pot pie" means something specific, namely a meat and vegetable pie cooked in sauce in a deep dish, often served with only a top crust.

                                                      I'd love if a broad SAVORY PIE category could include these classic (to me) pot pies, while making room for equally delicious quiches, hand-raised pies and even pasta pies.

                                                      1. re: JungMann

                                                        I think that's getting a little too broad for this thread, although I think all of those dishes might be great as separate dishes of some future month. A quiche and a turkey pot pie (for example) don't have enough in common to compare recipes and results.

                                                        1. re: L.Nightshade

                                                          +1

                                                          However in the same vein pot pie of Central PA is not at all the filling in a crust.
                                                          Here you get ham, beef or chicken slippery pot pie or bott boi which is a little like meat and dumplings.

                                                  2. re: dkennedy

                                                    That was my thinking. I'm having a hard time thinking of a savory pie that couldn't be called a pot pie. I also think puff pastry is not exactly the standard crust (but certainly an acceptable variation) and I don't think a cream sauce is really standard either (but once again, an acceptable variation). To me, a standard pot pie is a meat/vegetable/gravy filling, with a single or double pie crust. Variations would be the meats and/or veg used, the flavoring of the gravy (adding curry powder, for example) and the type of crust (switching to puff pastry, a cornbread crust, etc). I guess I'd be curious to hear an example of a savory pie that couldn't be called a pot pie.

                                                    1. re: MelMM

                                                      "...a savory pie that couldn't be called a pot pie."

                                                      Tourtieres are solid sliceable things, but for pot pies you need a big spoon, because of the gravy?

                                                      1. re: blue room

                                                        Has anyone tried the adorable mini pot pies that TJs has in their frozen case? I just noticed them for the first time today, not sure if they have always been there or all this talk of pot pies made me notice them.

                                                        1. re: blue room

                                                          I think the tourtiere would count as a pot pie (in my admittedly arbitrary estimation). But JungMann got me in his post above mentioning quiches. Quiche is savory, but would not count as a pot pie, to me. Thinking about it, quiche has so many variations, that I think it would make a pretty good DOTM on its own. So a savory pie category that includes quiches would be too broad, I think. And then thinking some more, I can recall many savory tarts that I've made, that would fall under the savory pie category, but I would never call them pot pies. So I guess I do see the difference between having savory pies vs. pot pies for DOTM, but to me, savory pies is too broad.

                                                          1. re: blue room

                                                            am with DK; I am the one who suggested pot pie, and I think it could be a bean pie if you were so inclined! But, it mostly should have gravy, or at least a substantial OOOOmhph to it. Tortiere would work, since it has ground meat (I think?) and well-sauteed cabbage, etc. But nothing like, simple quiche.
                                                            I just wouldn't include things like quiche, which technically is a savory pie too, but I wouldn't call it a pot pie, ever. So, I guess this is both a broad category, and yet excluding some things by definition IMO?

                                                            Gravy, mostly meat (well browned, or?), and interesting additions to the filling, and some kind of crust and/or/ at least a topping for said DEEP dish of delish'!

                                                            1. re: gingershelley

                                                              Um, not sure what recipe you're looking at, but tourtière, at least the French Canadian classic dish that i make, most definitely does not have cabbage in it. But there may be versions that do, I've just never come across one. And I would be thrilled if tourtière was included in the pot pie category.

                                                              1. re: Dirtywextraolives

                                                                I guess MEAT PIE might be the broadest yet most specific nomenclature in that it excludes quiches, but includes everything from a saucy chicken pot pie to a dry tourtière.

                                                                1. re: JungMann

                                                                  I like pot pie because it allows for vegetarian versions.

                                                                  1. re: L.Nightshade

                                                                    Good point. The vast collection of two pot pies* that I actually make include one chicken, one vegetable.

                                                                    *I define this as deep dish, topped with some kind of crust, a thick stew-like interior.

                                                                    1. re: blue room

                                                                      This is exactly how I describe a Pot Pie. In fact, I'm even stricter, My traditional pot pies are either seafood, poultry, or vegetable; include onions, peas, carrots; and have a pastry crust.

                                                                      1. re: Gio

                                                                        That sounds like a classic pot pie! Does yours always have a bottom crust? Per wikipedia, it must have a top and bottom crust. Mine usually only have a top crust.

                                                                        If pot pies advances to voting, I'd (selfishly) want to include pies with toppings other than pastry crust. After work, I'm much more likely to mash a potato than roll out a pastry!

                                                                        1. re: L.Nightshade

                                                                          "Does yours always have a bottom crust?"

                                                                          Haha -- if you're askin', of course! If you're lookin', well...no

                                                                          1. re: blue room

                                                                            wow if I made a pot pie - and Im not going to anytime soon - I would put on a bottom crust - its always annoying to discover that there is no "undercrust" since well the propoer balance of crust and filling is important. -the brits understand this with their meat pies.

                                                                          2. re: L.Nightshade

                                                                            My pot pies only sometimes have a bottom crust... usually only a flaky top crust. I guess I was being too calorie conscious over the years. My husband Loves pot pies, especially chicken. I don't make it often enough to suit him, though. I'll have to remedy that. An after Thanksgiving turkey pot pie is 'de rigueur', however.

                                                                            1. re: Gio

                                                                              Absolutely after T-G turkey pie! and Jamie Oliver has a great recipe for it with leeks that I now always make. His trick is to strain the gravy, thicken and serve on the side.

                                                                              1. re: herby

                                                                                Sounds yummy. Do you happen to know which book it is out of? Or is it online?

                                                                                1. re: dkennedy

                                                                                  I do not think it is in any of his books. It is online here: http://www.jamieoliver.com/recipes/tu...

                                                                                  I like to make individual pies and freeze what we do not eat right away; then bake from frozen and serve without the gravy - still yummy. I even cooked a turkey breast once or twice so that I can make the pies :)

                                                                                  1. re: herby

                                                                                    Thank you for the link! Will put it in my Tday leftovers stack.

                                                                    2. re: JungMann

                                                                      But meat pie includes things like empanadas and sanbusik. I think pot pie is fine. You can have a zillion different qualifiers to make it be what you want it to be.

                                                                    3. re: Dirtywextraolives

                                                                      Not to complicate the debate but even on the Tourtière point there are some important regional variations. For me a pot pie is something with a lid of pastry crust. In this sense Tourtière would qualify in that all of its incarnations involve a pastry casing with a top. My personal favourite is the Lac-St-Jean style tourtière I grew up on. It is usually made in a large pot, my mother used a round Le Creuset French Oven, which is lined with a dough just like the much smaller tourtière most people are familiar with, the case is then filled with seasoned potatoes and ground meat, then topped off with the crust. The result is very much a tourtière on steroids as is much larger and has potatoes that release enough starch to thicken the filling quite nicely. As a kid I liked it on the first day, but the real treat was always the next day when my mother would take some of the left overs and then gently fry it in some butter in a cast iron pan. It sounds odd, but the result was extra brown pieces of crust, with chunks of sautéed potato and meat. I'm not doing it justice, but it is one of those cases of the simplest things being the best.

                                                                      1. re: delys77

                                                                        This sounds so good! I want to run into the kitchen and make the second day one right now which of course is not possible :(

                                                                        1. re: herby

                                                                          Not to resurrect the whole nomenclature debate, but if "pot pie" wins the voting round with the more restrictive definition of a deep dish pie with a saucy filling, this is the kind of delicious pastry we miss out on. If, however, we are just a little more lenient with our definitions as I suggest, then I am totally trying a fried tourtière du Lac Saint-Jean next month.

                                                                          1. re: JungMann

                                                                            Thanks all, now I am extremely excited. I've never actually made one on my own but I'm sure my mother would be happy to share her recipe.

                                                                  2. re: blue room

                                                                    Quiche and shepard's or cottage pie also fit the bill. Apizza gaine too!

                                                                    1. re: melpy

                                                                      Chicken-Tarragon Pot Pie (Julia Child and Jacques Pépin) has only a top crust,
                                                                      and the "BBC Food" online recipes I see only have top crusts, and Ina Garten's "Vegetable Pot Pie" only has a top crust. So I'm beginning to relax about the bottom crust.
                                                                      Aside from the number of crusts, if you can slice it and hold it in your hand, that's not a pot pie, is it?

                                                                      1. re: blue room

                                                                        I shouldt argue because I am not really on the bus for potpie in any form,potpie, but I would have to say, it depends. If it is a mini pie (like an english meat pie) the wetness quotient many be less and it could be taken out and eaten out of the pan. Some tortieres are firm enough that it is conceivable that a piece could be held.

                                                                        1. re: blue room

                                                                          Isn't it a Pasty if it's hand-held?

                                                                          1. re: Gio

                                                                            pasties are handheld pastries, of a special sort. - they were made to be carried and eaten by hand. Im talking about small meat pies which can go either way - they could be peeled out ot their tin and eaten or eaten with a fork.

                                                                            To me a "pot-pie" is some sort of pie like savory item cooked in a POT/tin which has a short pastry (non-leavened bottom and/or top crust. I think we all work off childhood prototype which came out of the grocery freezer compartment and had a swansons, stouffer or similar label. and has some chicken or beef stew like filling. but a category thats a bit broader might draw more interest.

                                                                      2. re: MelMM

                                                                        I was mainly thinking of tourtière as blue room suggested since it is a meat/vegetable pie, but does not have a gravy, which I think of as essential to "pot pie."

                                                                        Gala pie, quiche and Italian Easter pie are three more options for pies baked in a deep dish, but without the requisite sauce expected of a pot pie.

                                                                        1. re: JungMann

                                                                          I guess I'm not to hung up on the gravy. Or the meat, for that matter. I mean, someone could make a veggie pot pie, right? So I think I could live with a graviless (sp?) pot pie. But your other examples make your point. And come to think of it, would a calzone count as a pot pie? I have no idea anymore!

                                                                          1. re: MelMM

                                                                            Haha, it's a gooood thing our lives don't depend on this!

                                                                            A pot should be involved somewhere, and to me that means liquid/gravy.

                                                                            Is there a culinary dictionary that is generally accepted...?

                                                                            1. re: blue room

                                                                              What about instead of pot pie, SAVORY PIE OR TART which includes all kinds of crusted savory things, like british meat pies and quiches as well as the classic potpie? Could exclude yeasted things which go in a completely different direction. I just think POTPIE is too narrow, I for one have never and would never make one whereas I could envision exploring a broader category.

                                                                              GRATIN (something in a dish topped with crumbs or cheese and baked) I could also support.

                                                                      3. re: dkennedy

                                                                        I am with DK; I am the one who suggested pot pie, and I think it could be a bean pie if you were so inclined!

                                                                        I just wouldn't include things like quiche, which technically is a savory pie too, but I wouldn't call it a pot pie, ever. So, I guess this is both a broad category, and yet excluding some things by definition IMO?

                                                                        1. re: gingershelley

                                                                          So, just curious if you would include a tourtiere? It seems like it fits in, but doesn't have that saucy feel that I think of with a pot pie.

                                                                            1. re: aching

                                                                              "Is shepherd's pie a pot pie?"

                                                                              When I think pot pie, I definitely think it needs to have some sort of pastry crust on top. If you take off the potatoes and cover it with pie crust instead I would definitely call that a pot pie

                                                                              1. re: aching

                                                                                Good question! My first impulse is that cottage pie, shephard's pie, hachis parmentier, etc. could be (loosely) considered as a type of pot pie. But I see that could be a slippery slope.

                                                                                1. re: L.Nightshade

                                                                                  Aahh, Hatchis parmentier... well, that is a slippery slope, but for other reasons all together:) As a 'pot pie' in "American" terms, no sweat - just keep the Parmentier society out of your potatoes, and you are all fine there, LN!

                                                                                2. re: aching

                                                                                  Yes, for sure! just ground meats with a mashed topping. No worries on inclusion in my ' pot pie' world? Others?

                                                                        2. More confusion maybe, but these
                                                                          http://www.marthastewart.com/261922/z...
                                                                          are called fritters. Savory pancakes, yes?

                                                                          4 Replies
                                                                          1. re: blue room

                                                                            I actually make that recipe fairly often, blue room. I'd say yes (savory pancake).

                                                                            1. re: blue room

                                                                              I'd call it a savory pancake, too. To me, a fritter is really fried, i.e., definitely more than 2 Tbs of oil. But I am learning through this thread that others may have different ways of defining things than I do. That being the case, I don't think we should let some recipe writer determine what something is just by slapping a label on it. For our thread, we need to reach a consensus on what "counts" and not pay too much attention to the title of a recipe.

                                                                              1. re: MelMM

                                                                                When I think savory pancakes... I think: Okonomiyaki thanks to the Japanese COTM month. Love okonomiyaki.

                                                                                1. re: Gio

                                                                                  Since a pretty interesting Okonomiyaki thread was developing right here in the nomination thread, we split it out to a new thread to give it a little more room to breathe: http://www.chow.com/topics/874904

                                                                            2. I think that SAVORY PANCAKES and "POT PIE" are most timely suggestions.

                                                                              Strangely enough, Where I grew up (Middle-of-Nowhere, PA), pot pie doesn't even have crust! It has homemade noodle squares. Thus My "pot pie" is my husband's "chicken and biscuits."

                                                                              All the while, none of this is my mother's "pot pie" that consists of two crusts and a filling, made in a pie pan. I think pot pie can be just about whatever, depending on where you were raised.

                                                                              1. POT/SAVORY PIES
                                                                                RAGU
                                                                                GRATIN
                                                                                STUFFINGS
                                                                                TURKEY LEFTOVERS
                                                                                STEWS

                                                                                1. Throwing out some new ideas, and a few that have come up before

                                                                                  SOUFFLÉ (could be either savory or sweet, traditional or non-traditional)
                                                                                  ROASTED POTATOES (in any form, and potentially combined with other things)
                                                                                  SQUASH SOUP (any kind of soup where squash—any kind—was a main ingredient)
                                                                                  OATMEAL COOKIE (could have lots of variations)
                                                                                  BEAN DIPS (might include hummus, white bean dip, black bean dip, etc.)
                                                                                  QUICK PICKLES (might be the wrong season for this, but could be fun in the future if not now)

                                                                                  5 Replies
                                                                                  1. re: Dave MP

                                                                                    Ah, I like the idea of bean dip. Would come in handy for superbowl parties, etc.

                                                                                    1. re: Dave MP

                                                                                      Isn't roasted potatoes an ingredient, as opposed to a dish?

                                                                                      1. re: Dirtywextraolives

                                                                                        many, many variations on Roasted Potatoes' technique and flavors; simple and complex.

                                                                                        1. re: Cynsa

                                                                                          Sure there are.... However, it still seems to be more of a technique with a specific ingredient than an actual dish to me.....

                                                                                          1. re: Dirtywextraolives

                                                                                            That is exactly how we are defining a dish: an ingredient plus a technique.

                                                                                            I also think of whether it could be on a menu. Roasted potatoes would be understood on a menu. You might want a little more information, but you'd have a basic idea.

                                                                                          1. CHICKEN CACCIATORE, BEEF STROGANOFF, OR OSSO BUCCO. YUM.

                                                                                            1 Reply
                                                                                            1. re: letsindulge

                                                                                              POT/SAVORY PIES
                                                                                              RAGUS
                                                                                              Fascinating idscussion, as always.

                                                                                            2. POT PIES (however they may get defined!)

                                                                                              1. I'm throwing in for POT PIES. In my mind this means meat and/or vegetables, in a sauce or gravy, baked with a topping (or a surrounding) that is starchy and crusty. The topping could be pastry, potato, biscuit, etc.

                                                                                                I could also get excited about a strata, or a souffle. Or a savory pancake, or a gratin, or a....

                                                                                                8 Replies
                                                                                                1. re: L.Nightshade

                                                                                                  But isn't this the NOMINATION thread? Why so many posts with the same suggestion? Isn't that for the VOTING thread?

                                                                                                  Color me confused.

                                                                                                  1. re: linguafood

                                                                                                    I think, linguafood (and I'm sure someone will correct me if I'm wrong), that the two or three items with the most nominations make it to the voting round--hence, many people nominating the same dish. I don't think every nominated item gets onto the ballot.

                                                                                                    People may nominate a couple of different items during this round, though an individual's nomination of a particular dish/dishes will only count the first time it is/they are properly submitted, in all caps.

                                                                                                    1. re: linguafood

                                                                                                      linguafood, the dishes that get the most nominations will move on to the voting thread.

                                                                                                      1. re: blue room

                                                                                                        AHA! Thanks, guys. No longer confused :-)

                                                                                                      2. re: linguafood

                                                                                                        I forgot myself that recipes and recipe links are suppose to be saved for the actual voted on thread and cook off post.

                                                                                                        1. re: linguafood

                                                                                                          All of the above is correct. The dishes with the most nominations move on to the voting thread. You can nominate more than one dish, but when we move to voting, you can only vote for one.

                                                                                                        2. re: L.Nightshade

                                                                                                          Glad your on board, LN - and I am with you for the wider variation on what the topping can be - I don't think it HAS to be pastry - potato, biscuit, all good.

                                                                                                          in fact, I took leftover chicken pot pie filling out of the freezer this morning, and it will be baked with added root veggies, tarted up gravy, and sage biscuits tonight. And I couldn't call it anything other than a pot pie, even if it has no bottom crust or technically pastry on top:)

                                                                                                            1. Lol. I think I may care more about this than Obama v. Romney. I think the pot-pie-ers are taking over. Savory pancake-ers, go and round up nominators! Get some Canadian and UK folks, tell them we'll make them savoury also! ;)

                                                                                                              3 Replies
                                                                                                              1. re: DuchessNukem

                                                                                                                I don't want to comment on the politics, but the discussion has certainly been more interesting!

                                                                                                                I'd be up for
                                                                                                                POT PIES
                                                                                                                SAVORY PANCAKES
                                                                                                                STEW

                                                                                                                1. re: DuchessNukem

                                                                                                                  The Canadians are here; ready, able, and more than willing to start cooking many amazing savory pancakes :)

                                                                                                                  1. re: herby

                                                                                                                    Lol. Plz make sure they have lots of savour. And colour. ;)

                                                                                                                2. POT PIES
                                                                                                                  SAVORY PANCAKES

                                                                                                                  1. POT PIES
                                                                                                                    SOUPS/STEWS
                                                                                                                    BREAD PUDDING

                                                                                                                    1 Reply
                                                                                                                    1. re: rp1760

                                                                                                                      OOOOOhhhhh I Love savory bread puddings, and I have a few in my repertoire...

                                                                                                                      BREAD PUDDING

                                                                                                                    2. First snow today! Let me at this fall cooking!

                                                                                                                       
                                                                                                                      5 Replies
                                                                                                                      1. re: blue room

                                                                                                                        Wow! Snow, already?? Where are you, Blue Room? Hopefully on the North Pole:)

                                                                                                                        1. re: herby

                                                                                                                          Haha not the North Pole -- Salt Lake City, Utah. Sometimes Rocky Mountain weather can get crazy. Three hours later it's still snowing!

                                                                                                                           
                                                                                                                          1. re: blue room

                                                                                                                            One of the most beautiful states I have EVER seen......

                                                                                                                            1. re: blue room

                                                                                                                              love Salt Lake City Utah, there this past weekend, and yes, Huntsville had snow EVERYWHERE < LOVED IT.

                                                                                                                              OT: blue room, do you now where my friend can buy salt water taffy there for me as I see there's a web site in Salt Lake City that supposedly makes it. just curious if you're familiar.

                                                                                                                              1. re: iL Divo

                                                                                                                                Trolley Square in Salt Lake City makes fresh taffy
                                                                                                                                http://www.trolleysquare.com/director...
                                                                                                                                I haven't been in a while, but I know it's popular.

                                                                                                                        2. WAFFLES
                                                                                                                          or WHAT YOU MAKE IN THE WAFFLE IRON THAT IS NOT WAFFLES

                                                                                                                          1 Reply
                                                                                                                          1. re: Cynsa

                                                                                                                            How about SAVORY WAFFLES? Somehow that appeals to me more than the pancakes, not sure why....

                                                                                                                          2. Just a note to those of you who are nominating stews. I think it would be great to do some type of stew for a Dish of the Month, but I think the dish needs to be a bit more specific. We discussed in earlier posts that soups and stews are pretty broad categories. What type of stew would you like to make?

                                                                                                                            For a little more clarification on what makes a dish, take a look at Dave MP's post here:
                                                                                                                            http://chowhound.chow.com/topics/8697...

                                                                                                                              1. re: Cynsa

                                                                                                                                Shit, I got the thermometer, why not?? CANDY

                                                                                                                              2. With Football season here, I would like to nominate CHICKEN WINGS. I've seen so many different versions, but I know there are some universal elements that would be helpful for everyone. Of course, the vegetarians here might not be enthralled with the idea. Just putting it out there.

                                                                                                                                1. Nominations are now closed for the November Home Cooking Dish of the Month.
                                                                                                                                  The voting thread will be posted by tomorrow morning.

                                                                                                                                  What a great thread! So many wonderful nominations and such an interesting discussion!

                                                                                                                                  1. Time to cast your votes for the November Home Cooking Dish of the Month here:
                                                                                                                                    http://chowhound.chow.com/topics/875168

                                                                                                                                    1. POT PIE

                                                                                                                                      SAVORY BREAD PUDDING

                                                                                                                                      SHORTBREAD

                                                                                                                                      SPICED OR CANDIED NUTS

                                                                                                                                      DINNER ROLLS

                                                                                                                                      oOOPS, missed the deadline....

                                                                                                                                        1. re: pmarie1

                                                                                                                                          Nominations are closed, but you can vote (link below) for the next 24 hours. Your dish would fit into the savory pancakes category, right?
                                                                                                                                          http://chowhound.chow.com/topics/8751...

                                                                                                                                          1. re: L.Nightshade

                                                                                                                                            HEY, no swaying the vote!

                                                                                                                                            actually, i'd be happy with any of what appear to be our 3 main contenders: pot pie, savory pancakes, or gratin.

                                                                                                                                              1. re: mariacarmen

                                                                                                                                                Hehehe. Sorry, I wasn't meaning to sway the vote! Just thinking that we are down to three categories now, so there couldn't be a vote for bindaetuk, but pmarie could make them under the savory pancake category. I think.

                                                                                                                                          2. What will we do if there is a tie? Do a one day tie breaker on Halloween? What a dilemma...