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Home Cooking Dish of the Month (April 2013) - Voting

There were a lot of wonderful ideas in the nomination thread, which you can view here:
http://chowhound.chow.com/topics/894960

From the long list, the voting has been narrowed down to five choices. Let's do the voting differently this month: use the recommend button to cast your vote. If you want to write in a different nomination, do so in capital letters, and other users can recommend those.

Only one vote per person, please, so make sure you've only recommended one of the choices (you can switch up until the deadline, though).

Voting will be open until March 31st at 11pm Pacific time.

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          1. re: Dave MP

            I have changed this to be sweet phyllo dough pastries....which would include variations on baklava.

            If this means you want to change your vote, there's still time to do that.

              1. re: HillJ

                If there is a tie, then I will cast my own vote and break the tie. :) Otherwise, I am not voting.

            1. re: Dave MP

              My dark horse nomination remains just that. I tried.

              1. re: HillJ

                Sorry, my change in decision was more strategic in that I want this dish to come around near the holidays (November / December) .....I am still a fan!

                1. re: HillJ

                  I agree, around the holidays it would be great! That way I could give away most of it... no way could I have a whole pan of baklava laying around my house, especially since my SO doesn't eat sweets. :)

                  1. re: juliejulez

                    No worries, I have plenty of family & friends to test my skills on. I'm on a personal mission to nail this dessert (in time for end of year celebrations). Enjoy April's pick! I'm going to focus on cheese.

                    1. re: HillJ

                      I made lots of baklava, with homemade phyllo, for a Daring Bakers' challenge a while back. Here is the link to the challenge pdf--there may be some recipes and tips for you! http://thedaringkitchen.com/sites/def...

                      1. re: pavlova

                        thanks, pavlova-that's very nice of you.

                        1. re: pavlova

                          Many thanks, Pavlova, for posting the baklava link. I've baked many things with phyllo (commercial) but never ever made baklava which I love. I am bookmarking the link and hope to make some soon :) Thanks again!

                  1. re: Dave MP

                    I have a question re spring rolls, which I used to love. Have any of you successfully used a rice skin instead of win ton wrapper? My online searches have been very discouraging.