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

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:

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.

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        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

          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

            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.




          1. 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

                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

                  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.


                  1. re: gingershelley

                    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!

                    1. re: inexorablyfabulous

                      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

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

                  3 Replies
                  1. re: Dirtywextraolives

                    Good ones. I second:
                    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

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

                      2. 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. YEASTED WAFFLES & YEASTED COFFEE CAKES

                          1. LEMON DESSERTS

                            VANILLA DESSERTS

                            Plain or fancy.

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

                              1 Reply
                              1. re: Goblin

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

                              2. 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

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

                                  1. re: dkennedy

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

                                    1. 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. 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

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

                                            1. re: mariacarmen

                                              I had the same thought after watching that episode!


                                              But I also have to nominate:

                                              CHICKEN WINGS

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

                                              19 Replies
                                              1. re: blue room

                                                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

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

                                                    1. re: dkennedy

                                                      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).

                                                      Takoyaki &Gyoza/Japan
                                                      Szilvas Gomboc/ Fufu/Africa
                                                      Tortellini, & Ravioli/Italy

                                                      1. re: BigSal

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

                                                        1. re: BigSal

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

                                                          1. re: linguafood

                                                            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

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

                                                              1. re: Dirtywextraolives

                                                                Ravioli? Absolutely. Samosas? Not sure.

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

                                                                1. re: linguafood

                                                                  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: linguafood

                                                                      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

                                                                        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

                                                                          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

                                                                            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 :-)

                                                                  1. re: linguafood

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

                                                                    1. re: L.Nightshade

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

                                                                      1. re: Dirtywextraolives

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

                                                    1. 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

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

                                                        1. Thinking of holiday breakfasts and Sunday brunches, I'd love to see a breakfast dish. So I'd go along with:
                                                          STRATA or
                                                          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

                                                              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

                                                                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

                                                                  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

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

                                                                    1. re: L.Nightshade

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

                                                                2. This is a video which makes me say "not dumpling",
                                                                  but I'm not sure -- probably more a fritter?

                                                                    1. re: RachelJ

                                                                      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. 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

                                                                        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. 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. re: Dirtywextraolives

                                                                            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

                                                                              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

                                                                                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. 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

                                                                                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. DUMPLINGS (as in filled things, not blobs).

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

                                                                                  Stay tuned for a link to the voting thread.