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

L.Nightshade Nov 19, 2012 10:07 PM

It's time to take a brief pause from cooking savory pancakes and ponder what to cook for December.

The November Dish of the Month thread is still busy, so if you haven't seen it, take a look here:
http://chowhound.chow.com/topics/875818

Start thinking about what you'd like us all to cook together in December. We're defining a dish as an ingredient plus a technique. Our past dishes have included Quinoa Salad, Meatballs, Enchiladas, and, of course, Savory Pancakes. A dish can have many variations, but we'll all essentially be cooking the same dish during the month, then sharing our recipes and our experiences.

Please type your nomination in ALL CAPITAL LETTERS. You can nominate several dishes if you like. The dishes with the highest numbers of nominations will move on to the voting round. During voting, you will only be able to vote for one dish.

Nominations will be open until November 25th at 8pm Pacific time (11pm Eastern time, and 3am November 26th GMT).

If you have yet to participate in the Dish of the Month, or if you've been reading the threads and haven't yet posted on Chowhound, now is the time to join in! It's a lot of fun, and we all learn new things from each other.

  1. L.Nightshade Nov 25, 2012 08:13 PM

    Here is the link to the voting thread:
    http://chowhound.chow.com/topics/879229

    1. L.Nightshade Nov 25, 2012 08:01 PM

      Nominations for the December Home Cooking Dish of the Month are now CLOSED!

      Stay tuned for a link to the voting thread.

      1. GretchenS Nov 25, 2012 05:16 PM

        DUMPLINGS (as in filled things, not blobs).

        1. aching Nov 24, 2012 05:36 PM

          Is it just me, or are most of the nominations here NOT an ingredient plus a technique? I don't have a problem with that, but it doesn't seem like the OP's guideline is being followed...

          1 Reply
          1. re: aching
            L.Nightshade Nov 25, 2012 06:28 PM

            I do think you are correct, that some of the nominations don't fit our "dish" criteria. I'm hoping we can narrow down the descriptions, if necessary, of whatever dishes make it into the voting round.

          2. d
            Dirtywextraolives Nov 24, 2012 02:56 PM

            RISOTTOS
            SHORT RIBS
            GUMBOS
            POPOVERS

            3 Replies
            1. re: Dirtywextraolives
              gingershelley Nov 25, 2012 05:58 PM

              DTWO - would you want to narrow it down? That is alot of nommies..... considering we have a few already?

              Risottos I could see, Gumbo's - March? In line with Mardi Gras? But Short ribs and Popover's; can't see enough breadth or depth for a thread....

              enlighten me awesome CH person!

              1. re: gingershelley
                L.Nightshade Nov 25, 2012 06:31 PM

                It's not necessary to narrow down nominations, we don't have a limit in this round. Sometimes a late nominee might get people thinking about a dish, and it will come into play in a subsequent month.

                1. re: gingershelley
                  d
                  Dirtywextraolives Nov 25, 2012 07:59 PM

                  What's to narrow down? Beef shanks, veal shanks, lamb shanks. OSSO BUCO, with gremolata, this recipe that recipe..... I thought that was the point to have everyone research and cook what they think they would like.

                  And why bother to nominate dishes like gumbo if we have to wait until certain times of the year? (no, you can't nominate turkey until November) sorry, but wtf is up with that? Kinda defeats the whole purpose, IMHO.

                  And why do we have to narrow down? This is the nominating thread, I thought the more nominations the better. Why is it better if we as a community only agree on 2,3,4 or so more of the nominations?

              2. drongo Nov 24, 2012 01:33 PM

                I'm thinking TARTE TATIN ... not just apple, but pear, quince, etc. ... even tomato (though good tomatoes impossible for me to find this time of year).

                1. r
                  RachelJ Nov 24, 2012 12:59 PM

                  Wow, i guess we're all on the same page with the dumplings! I didn't bother to scroll down before I posted.

                  1 Reply
                  1. re: RachelJ
                    blue room Nov 24, 2012 03:15 PM

                    No, RachelJ, I think that "chicken and dumplings" uses a ball of dough that cooks in liquid (atop a stew) and becomes a rounded bread. The dumplings being talked about here are more like a soft shell of dough enclosing a filling. At least that's what I understand so far.

                  2. r
                    RachelJ Nov 24, 2012 12:59 PM

                    CHICKEN AND DUMPLINGS

                    1 Reply
                    1. re: RachelJ
                      gingershelley Nov 25, 2012 05:56 PM

                      RachelJ, sorry, I say NO to just chicken and dumplings, as this is the 'doughy blob' that many of DON"T want to make as the dumpling idea....

                      If you want to make a filled dumpling in chicken stock, etc. then I think that's cool, but otherwise - I am sure not going for a thread of crumbs with chicken bits in stock for December's DITM.

                      No offense, I hope:)

                    2. blue room Nov 24, 2012 11:21 AM

                      This is a video which makes me say "not dumpling",
                      http://www.youtube.com/watch?v=PHDmVh...
                      but I'm not sure -- probably more a fritter?

                      1. L.Nightshade Nov 23, 2012 03:36 PM

                        Thinking of holiday breakfasts and Sunday brunches, I'd love to see a breakfast dish. So I'd go along with:
                        STRATA or
                        FRITTATA
                        I'd also be happy to do DUMPLINGS, if we can agree on the definition. I'm thinking of Asian dumplings, a dough with a filling.

                        6 Replies
                        1. re: L.Nightshade
                          herby Nov 23, 2012 05:29 PM

                          ASIAN DUMPLINGS sound great!

                          1. re: L.Nightshade
                            mariacarmen Nov 23, 2012 11:47 PM

                            L.N., you think just "dumplings" is too broad? are you saying ONLY Asian dumplings? i thought lilham's definition above was good.....

                            1. re: mariacarmen
                              gingershelley Nov 24, 2012 10:38 AM

                              I could get excited about Dumplings, if it includes anything that is 'filling with dough around it' so that it is not just Asian, but all European/Eastern dumplings as well.....

                              1. re: mariacarmen
                                L.Nightshade Nov 24, 2012 11:03 AM

                                I don't necessarily think it has to be only Asian dumplings, I just think we need some clarification on what we mean by dumplings. I mentioned Asian dumplings with a filling, just to differentiate from plain dough dumplings as you'd see with something like chicken and dumplings. Does that make sense?

                                1. re: L.Nightshade
                                  linguafood Nov 24, 2012 11:07 AM

                                  Yes, let's exclude plain, doughy blobs of dough :-)

                                  1. re: L.Nightshade
                                    mariacarmen Nov 24, 2012 02:45 PM

                                    oh yes, i meant filled things, not blobs of dough

                              2. Breadcrumbs Nov 23, 2012 12:45 PM

                                SInce December tends to be a month w overnight guests, I'm thinking breakfast! Here are two ideas:

                                BREAKFAST CASSEROLES

                                HUEVOS RANCHEROS

                                2 Replies
                                1. re: Breadcrumbs
                                  DiningDiva Nov 23, 2012 01:02 PM

                                  What about just EGGS, or EGG DISHES, that would probably cover most of the breakfasty/brunchy dishes

                                  1. re: Breadcrumbs
                                    d
                                    Dirtywextraolives Nov 23, 2012 05:28 PM

                                    +1 HUEVOS RANCHEROS

                                  2. blue room Nov 22, 2012 05:47 AM

                                    This might be both broad and specific enough --
                                    BISCUITS AND GRAVY. Vegetarian variations welcome.

                                    1. blue room Nov 22, 2012 05:28 AM

                                      To the dumpling nominators -- please define "dumpling"!

                                      19 Replies
                                      1. re: blue room
                                        lilham Nov 22, 2012 05:37 AM

                                        I am thinking of dumplings which are a piece of small food, with fillings wrapped by a piece of dough skin. The fillings can be minced meat, finely chopped vegetables, or even something sweet. They can be cooked in broth, pan fried or deep fried.

                                        I am not thinking of dough balls with no filling.

                                        1. re: lilham
                                          blue room Nov 22, 2012 05:45 AM

                                          Ah, exactly the clarification I was looking for. Okay, DUMPLINGS.

                                          1. re: blue room
                                            d
                                            dkennedy Nov 22, 2012 05:54 AM

                                            DUMPLINGS

                                            1. re: dkennedy
                                              BigSal Nov 24, 2012 07:17 AM

                                              DUMPLINGS. I make gyoza regularly, but I have not made my own gyoza skins yet. My husband loves pierogis. I'd love to give them a shot.

                                              Below is a list of dumplings (thanks to LindaWhit and her TopChef recap).

                                              Pierogi/Poland
                                              Takoyaki &Gyoza/Japan
                                              Mandu/Korea
                                              Potetball/Norway
                                              Momo/Nepal
                                              Kroppkaka/Sweden
                                              Jiaozi/China
                                              Siomay/Indonesia
                                              Manti/Kazakhstan
                                              Klopse/Germany
                                              Szilvas Gomboc/ Fufu/Africa
                                              Tortellini, & Ravioli/Italy
                                              Samosa/India

                                              1. re: BigSal
                                                l
                                                limoen Nov 24, 2012 07:21 AM

                                                I like the idea of DUMPLINGS too, going by the definition above!

                                                1. re: BigSal
                                                  linguafood Nov 24, 2012 08:46 AM

                                                  Klopse are meatballs -- what kind of dumplings are you talking about?

                                                  1. re: linguafood
                                                    lilham Nov 24, 2012 10:05 AM

                                                    I don't know what most of te things in the list are. But I was thinking the Japanese and the Chinese ones. Btw the kanji is exactly the same as chinese. I assume there are other Asian cultures that make very similar dumplings. I think the definition will include the Italian tortellini and ravioli.

                                                    1. re: lilham
                                                      d
                                                      Dirtywextraolives Nov 24, 2012 10:14 AM

                                                      I was wondering if pasta like ravioli & samosas were considered dumplings.....

                                                      1. re: Dirtywextraolives
                                                        linguafood Nov 24, 2012 10:16 AM

                                                        Ravioli? Absolutely. Samosas? Not sure.

                                                        I'm wondering now if BigSal wasn't thinking of maultaschen (Swabian-style ravioli)...

                                                        1. re: linguafood
                                                          mariacarmen Nov 24, 2012 10:27 AM

                                                          I think the confusion lies in that, on Top Chef, Stefan made klopse for the dumpling challenge. and no one said anything about them not being dumplings.

                                                          1. re: mariacarmen
                                                            linguafood Nov 24, 2012 10:30 AM

                                                            Stupid Stefan.

                                                            1. re: linguafood
                                                              blue room Nov 24, 2012 10:59 AM

                                                              I think Big Sal took her list from another list which was maybe from another list too --
                                                              the klopse aren't dumplings, and the takoyaki are sort of fritters -- ?
                                                              (By the way, can a takoyaki pan be used for aeblskivers and vice versa?)
                                                              I want to make all of these!

                                                              1. re: blue room
                                                                L.Nightshade Nov 24, 2012 11:16 AM

                                                                That's funny that you ask that with reference to dumplings; I've been trying to decide if takoyaki and aebleskivers can fit into the pancake thread! And you can definitely use an aebleskiver pan for takoyaki!

                                                                1. re: L.Nightshade
                                                                  BigSal Nov 24, 2012 12:23 PM

                                                                  I was surprised to see takoyaki as a Japanese dumpling (which is why I added gyoza), but I just went with the Top Chef list and added a couple. I always think of gyoza when I think of Japanese dumplings.

                                                                  linguafood, I know nothing of klopse. That was part of the list of dumplings on the Top Chef challenge. Although, now I am curious about maultaschen.

                                                                  1. re: BigSal
                                                                    linguafood Nov 24, 2012 01:13 PM

                                                                    Do a google image search for them. They are mighty tasty!

                                                                    I think we could easily include ravioli in the dumpling thread. After all, it is a particular type of pasta, where just the fillings and/or sauces change.

                                                                    This sounds like the most fattening DOTM so far :-)

                                                          2. re: linguafood
                                                            L.Nightshade Nov 24, 2012 12:58 PM

                                                            I'd love to see an entire DOTM thread about ravioli at some point.

                                                            1. re: L.Nightshade
                                                              d
                                                              Dirtywextraolives Nov 24, 2012 02:56 PM

                                                              I agree, I think you could do a whole month alone on ravioli.

                                                              1. re: Dirtywextraolives
                                                                gingershelley Nov 25, 2012 05:54 PM

                                                                But, for now, don't ravioli fit into 'dumplings" on the technical merit of 'skin over filling' and boiled"?

                                                                If ravioli don't fit, I am sticking clearly with GRATIN

                                                                1. re: gingershelley
                                                                  linguafood Nov 25, 2012 06:07 PM

                                                                  That is a GREAT IDEA, ginger :-)

                                          2. mariacarmen Nov 21, 2012 10:44 PM

                                            fired up by tonight's Top Chef quickfire, and i think it was nominated last time around.... DUMPLINGS.

                                            but i'd also go with GRATINS.

                                            2 Replies
                                            1. re: mariacarmen
                                              lilham Nov 21, 2012 11:03 PM

                                              We can nominate multiple dishes, right? I'd love to do DUMPLINGS too.

                                              1. re: mariacarmen
                                                soypower Nov 21, 2012 11:19 PM

                                                I had the same thought after watching that episode!

                                                DUMPLINGS

                                                But I also have to nominate:

                                                CHICKEN WINGS

                                              2. Cynsa Nov 21, 2012 04:01 PM

                                                CHICKEN WINGS

                                                1 Reply
                                                1. re: Cynsa
                                                  d
                                                  dkennedy Nov 21, 2012 04:12 PM

                                                  Yes, CHICKEN WINGS

                                                2. DiningDiva Nov 21, 2012 03:06 PM

                                                  PIE

                                                  Sweet or savory, pastry, crumb or other crust, deep dish, regular dish, or hand-held. Easier to make than many think and something a lot of us a making for the next 6 weeks.

                                                  1. b
                                                    Berheenia Nov 21, 2012 04:45 AM

                                                    FRITTATA
                                                    GRATIN
                                                    STRATA

                                                    1. d
                                                      dkennedy Nov 20, 2012 08:06 PM

                                                      December makes me think of holiday parties and holiday parties make me think of cocktails and finger foods and prime rib. Since cocktails and finger foods are categories, not dishes, I nominate
                                                      PRIME RIB.

                                                      2 Replies
                                                      1. re: dkennedy
                                                        linguafood Nov 21, 2012 08:38 AM

                                                        I'd be curious to see how many, many (different) recipes there are for prime rib....

                                                        1. re: dkennedy
                                                          herby Nov 24, 2012 06:30 AM

                                                          What about POT ROAST instead of prime rib? Many variations and could be made of different meats.

                                                        2. g
                                                          Goblin Nov 20, 2012 05:58 PM

                                                          Thinking of all the holiday baking--especially for gift-giving--so I am nominating:
                                                          COOKIES

                                                          1 Reply
                                                          1. re: Goblin
                                                            r
                                                            rasputina Nov 22, 2012 10:48 PM

                                                            My immediate thought was COOKIES also. Perfect for December and holiday baking.

                                                          2. blue room Nov 20, 2012 02:14 PM

                                                            LEMON DESSERTS

                                                            VANILLA DESSERTS

                                                            Plain or fancy.

                                                            1. Cynsa Nov 20, 2012 01:05 PM

                                                              YEASTED WAFFLES & YEASTED COFFEE CAKES

                                                              1. c
                                                                ChiliDude Nov 20, 2012 01:01 PM

                                                                FRITTATA

                                                                This Italian 'omelet' is great for using up leftovers. I make mine in a 10" cast iron skillet. No flipping necessary. Mixture starts out on the cook top (ours ceramic) and is finished under the broiler. Using up Thanksgiving leftovers is easy when you make a frittata. Even stuffing can be an ingredient.

                                                                Buon appetito

                                                                1. d
                                                                  Dirtywextraolives Nov 20, 2012 12:09 PM

                                                                  GRATINS
                                                                  POT PIES (that's right, I'm bringing it back)
                                                                  RAGOUTS (veg or meat based)
                                                                  SOUFFLÉS (sweet or savory)
                                                                  TRIFLES

                                                                  3 Replies
                                                                  1. re: Dirtywextraolives
                                                                    k
                                                                    KrumTx Nov 20, 2012 01:07 PM

                                                                    Good ones. I second:
                                                                    GRATINS
                                                                    I'd love pot pies for a cold but non-holiday month. I couldn't make a souffle to save my life.

                                                                    1. re: Dirtywextraolives
                                                                      lilham Nov 20, 2012 02:18 PM

                                                                      I'd like GRATIN too.

                                                                      1. re: Dirtywextraolives
                                                                        herby Nov 20, 2012 05:48 PM

                                                                        Happy to get behind GRATIN - thank you for the suggestion, Olives!

                                                                      2. gingershelley Nov 20, 2012 09:32 AM

                                                                        GRATIN

                                                                        Specifically, I am thinking of potatoes dauphinoise, gratineéd turkey ala leftovers:), scalloped butternut squash & poblano chili recipe I love.... just to get me started!

                                                                        7 Replies
                                                                        1. re: gingershelley
                                                                          linguafood Nov 20, 2012 10:24 AM

                                                                          GRATIN. Oh, yeah, baby.

                                                                          1. re: gingershelley
                                                                            mebby Nov 20, 2012 01:10 PM

                                                                            Ooooh, I'm not nominating because I'm not sure how much I will be able to participate, but I'd love that scalloped butternut squash and poblano recipe if you have a chance! TIA.

                                                                            1. re: mebby
                                                                              gingershelley Nov 21, 2012 10:42 AM

                                                                              Here you go mebby; This was a HUGE hit as a side - or for the vegetarians in the group - as a main, at Tday a couple years ago. I now have served it as the main for a dinner party, and as a side with a barbecued pork roast with a chili rub.

                                                                              http://www.foodandwine.com/recipes/sq...

                                                                              1. re: gingershelley
                                                                                mebby Nov 21, 2012 01:37 PM

                                                                                Thanks, GS, that looks delicious -- and all your forms of serving it sound fantastic as well! I actually now remember seeing this recipe at the time it was published, but I'm sure I filed it some clever way that it would never find its way to the light of day!

                                                                              2. re: mebby
                                                                                i
                                                                                inexorablyfabulous Nov 24, 2012 01:25 PM

                                                                                +1 for POBLANO RECIPES

                                                                                1. re: inexorablyfabulous
                                                                                  gingershelley Nov 25, 2012 05:52 PM

                                                                                  Inexorablyfabulous, besides your screen name:) - do you want to do any recipe that has poblano's in it ? I think we can't do that, as it is an ingredient, and that is non-plus here - as it is not a 'dish'.....

                                                                                  But , I would get down with you on a thread about 'poblano chile' recipes to cook otherwise:)

                                                                                  1. re: gingershelley
                                                                                    DiningDiva Nov 25, 2012 06:59 PM

                                                                                    But they do clearly fit the technique criteria as there are some specigic ways to handle poblanos. And, technically, they are a dish,actually 2 dishes. . .Rajas and chile relleno. Those would probably be too limiting in the long run, plus we just did enchiladas so we probably don't want to dive right back into Mexican. Still. . .Poblano Cream Sauce would make an old shoe taste awfully good ;-)

                                                                            2. Dave MP Nov 20, 2012 08:33 AM

                                                                              MACARONI AND CHEESE

                                                                              LASAGNE

                                                                              CHOCOLATE CAKE

                                                                              1. lilham Nov 20, 2012 05:51 AM

                                                                                BRUSSEL SPROUTS

                                                                                I know this is not a dish, but an ingredient. But I don't think this will become too broad, unlike, say a nomintation for tomatoes or potatoes. There aren't that many ways you can cook sprouts, is there? I'm after some inspiration to cook this very seasonal veg. I barely eat it so I think I need some kick up my behind.

                                                                                2 Replies
                                                                                1. re: lilham
                                                                                  L.Nightshade Nov 21, 2012 10:07 AM

                                                                                  I do think we need to stick to our definition of a dish, that it consists of an ingredient and a technique. Can you think of a technique for cooking brussel sprouts that you would enjoy, and that would still allow a variety of recipes? For example, roasted brussels sprouts, brussel sprout slaw, etc.

                                                                                  1. re: L.Nightshade
                                                                                    lilham Nov 21, 2012 11:00 AM

                                                                                    I understand the rules. I can't think of a particular way of cooking sprouts that would lead to an interesting variety of resulting dishes! I think I will get behind gratin instead (which I have already seconded). I can always try brussel sprout gratin.

                                                                                2. jpr54_1 Nov 20, 2012 04:48 AM

                                                                                  BEAN SOUP

                                                                                  3 Replies
                                                                                  1. re: jpr54_1
                                                                                    jpr54_1 Nov 20, 2012 10:21 AM

                                                                                    CUCUMBER SALAD

                                                                                    TABOULI SALAD

                                                                                    1. re: jpr54_1
                                                                                      jpr54_1 Nov 21, 2012 09:39 AM

                                                                                      BRUSSEL SPROUTS

                                                                                    2. re: jpr54_1
                                                                                      aching Nov 21, 2012 09:55 AM

                                                                                      +1 for BEAN SOUPS.

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