Home Cooking Dish of the Month (March 2013) - Nominations
It's time to think about what we'll be cooking together in March. (Actually, it's slightly past time, but I just got my computer back from being in the shop!) In February we've been cooking Risotto, and it's been an active, interesting, and informative thread. If you haven't seen it, and you'd like to take a look, click here:
While we continue to cook risottos, let's consider some dishes for next month. Remember that a dish is defined as an ingredient, and a method of preparation.
Nominations will be open until February 24th at 8pm Pacific time (11pm Eastern time, and 3am February 25th GMT). Please nominate your dish by writing it in ALL CAPITAL LETTERS. You may nominate more than one dish, once we move into voting, each person will only get one vote.
As always, if you haven't participated before, please feel free to join in!
I'm not sure if this would count, but how about soup. It is a type of preparation, and typically involves some time of broth so I would guess it would meet the criteria. So if it does my nomination would be for SOUP.
I am not nominating yet, just thinking out loud.
Through this thread I realized that I do not want to cook most dishes more than once a month. And if I do or make several servings of one dish, it inevitably goes into that big black hole that is the bottom part of my frdge aka freezer. At the moment there are two types of risotto and rice & orzo dish from Jerusalem among other dozen or so prepared things. There is still 1/3 of risotto month left but I am not making any until the frozen ones are consumed and that would take me to April, at least.
I could get behind soup; have two kinds in the freezer but even so. Things that I make a couple of every week are salads. In the winter these salads could be grain based or made of cooked vegetables. When I lived in Albania my favourite salad during the winter was what they un-appetizingly called "boiled vegetable salad". Made of nicely cooked vegetables, dressed with butter and lemon juice it was delightful.
Maybe we could try cooked vegetable salad in March? For most of us it will still be winter, too early for nice fresh greens. Cooked salads could be made of a single vegetable (potatoe, beet, carrot, etc.) or a mixture; boiled or roasted or baked; dressed with a vinaigrette, mayo-based, asian inspired, etc.
Another dish that I would make more than once a month is frittata. The method is to bake in the oven and one "must' ingredient is egg (custard); the other ingredients vary from one to many veggetables, cooked or raw, any kind of protein or not, herbs and spices.
One more dish comes to mind and that is dumplings. I'll make dumplings more than once a month because there are so many different kinds.
Curious to hear what the DOTM community thinks of my suggestions :)
They are all great ideas. I just want to avoid another starch after the delicious risotto thread. I also have risotto in the freezer....and new recipes galore thanks to the posters and links!
Any winter vegetables I'm on board with. I love red meat stew but I make it all the time.
FWIW, I'd like to see a vegetable for March.