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Dec 18, 2013 05:07 PM

Home Cooking Dish of the Month (January 2014) Nominations

Here we are; the 2013 is almost over and it is time to look forward to a new, glorious year and to a new, exciting dish to prepare to start the year off just right. I’ve been curious about this term, dish, and looked it up on Wikipedia. It is explained that “a dish in gastronomy is a specific food preparation, a distinct article or variety of food, with cooking finished, and ready to eat, or be served. So our definition of a dish as an ingredient and a method of preparation is spot on. Please remember this when nominating. And yes, it is that time again when we come together to nominate, and debate, and persuade each other to focus our food attention for a month on that one special “dish”.

Please use this thread to discuss the dishes you would like to cook in January. Indicate you are nominating a dish by writing its name in ALL CAPITALS. The thread will be open until 10am EST on Wednesday December 25th (7am in LA, 3pm in London, and 2am next day in Sydney) and once the nominations close we’ll move on to the voting thread.

Happy Holidays Everyone!

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  1. SOUP - Specifically I plan to be trying a lot more of the 30-pages of soup recipes from Joy of Cooking cookbook. I'm thinking of thinner-than-stew recipes, and not chili (although both of those will also make appearance on our table). I'll probably pair with

    BREAD - most often Bread Machine recipes but the occasional biscuit, cornbread muffin or whole wheat beer bread might also make an appearance.

    1 Reply
    1. re: MidwesternerTT

      Was really into the soup idea until I saw

      BREAD !!!

    2. I think SOUP might be good, so many variations. Plus, I'm getting a Crockpot for Christmas and soups are a good way for me to try it out!

      4 Replies
          1. re: Berheenia

            Berheenia, hot soups is almost as general as soups. We need an ingredient to make it a dish.

            1. re: herby

              VEGETABLE SOUPS
              MEAT SOUPS
              BEAN - LEGUME SOUPS
              CREAM SOUPS

      1. SOUP! I had nominated 'chowder' for the chow hounds last month but didn't get enough support to be voted on. Agree with juliejulez, I use my slow cooker to make great soups & chowders.
        I did not even look at your current DOTM thread because I am trying not to eat cookies and sweets to abandon during this holiday food frenzy...but hope you all had fun with it.
        I would join you in Jan. if we enjoy SOUP.

          1. re: jpr54_1

            What kinds of things would you make preserves or jam from in January?

            1. re: juliejulez

              Not jpr... the only one that comes to mind is marmalade because seville oranges are usually in January but I think towards the end.

                1. re: jpr54_1

                  I meant that I am not jpr - because I was answering question that was directed at you. Hope you do not mind...

                  1. re: herby

                    no problem

                    There are many farmers markets that finding fruit should not be too difficult.

                    I live in Broward county Florida and we get lots of items from Central America and Mexico.

                    My favorite things to make as you probably can guess by now are pickles and jams, etc

                    1. re: jpr54_1

                      Yeah I don't know of any farmers market that is open here in Colorado in January....

                        1. re: juliejulez

                          you can always go to a costco, sam's club,bj's

                          1. re: jpr54_1

                            Even then, that stuff isn't in season up here. I prefer to eat seasonal local stuff whenever possible.

                            1. re: jpr54_1

                              Um, I'm not. I'm just explaining that it's different for other people in other parts of the country. We don't all have access to lots of fresh seasonal produce and farmers markets like you do in Florida. I think being aware of what most people have access to in various seasons is important when deciding the DOTM. I feel like people in CA and FL forget that most of us don't get what they do most of the year.

                              1. re: juliejulez

                                And furthermore, in my opinion, the whole point of preserves etc. is to preserve the bounty of seasonal produce. What's the fun/point of preserving something that I can get in the middle of winter shipped in from Mexico?

                                So, my final point is, I think preserves/canning etc is best reserved for months when there's more available for everyone to do.

                                1. re: juliejulez

                                  Don't be lumping the Californians in with the Floridians...:)
                                  Northern Californian here and I agree that putting stuff up is supposed to be about preserving what you can harvest seasonally so that you may use it throughout the year.
                                  Only one school of thought for sure, but one by which we try to live.
                                  In winter we put up marmalade, apple and pear sauce, candy peel and...that's all I can think of right now.
                                  It's a great dotm idea, but may be more fun in late summer when you're trying to put to use your bounty for use in less prolific months.

                                  1. re: rabaja

                                    DON'T LUMP ME IN WITH CALIFORNIANS
                                    South East Coast of Florida here and proud
                                    Preserving, pickling are also fun
                                    I enjoy my homemade pickles and preserves

                    2. re: juliejulez

                      lemon preserves
                      orange preserves
                      apple preserves
                      tomato prerves

                      1. re: jpr54_1

                        winter is citrus fruit heaven for canning.

                        Also can make things like squash butter, piccallili, rosemary jelly, hot pepper jelly.

                  2. Soup is great idea. I wonder if it is too broad - Dave or LN could you chime in on soup? Should we narrow it a bit or is it fine?

                    I usually organize a soup lunch in the middle of January when the party fatigue wears out, the weather is cold and everyone is looking forward to gather around the table again :) Everyone brings a pot of soup and containers. I make a couple of soups, provide good bread and dessert/coffee/tea, some wine maybe. We sample soups and everyone takes home containers of leftovers. Really fun, easy and lots of various soups for the freezer to take to work for lunch or even for a quick dinner.

                    6 Replies
                    1. re: herby

                      If soup is too broad then perhaps bean soups? I tend to make bean soups more in the winter since they are so hearty.

                      1. re: herby

                        We have established in prior threads that just "soup" is too broad. It's a nice idea for a thread, but for Dish of the Month, we need to be a little more specific. Bean soup, suggested above, would work. So would any soup that names a specific main ingredient.

                        Now, back to herby! With my thanks for temporarily taking the reins!

                        1. re: L.Nightshade

                          Many thanks, LN! That's what I thought.

                          Now let's talk about what kind of soup is most appealing for January. I checked one of my favourite soup books - The Best Soup in the World by Clifford Wright - and like his broad but main ingredient specific soup categories. I am sure we can come up with many more but here are four soup categories inspired by Mr. Wright's that I am happy to nominate:

                          MEAT SOUPS
                          VEGETABLE SOUPS
                          LEGUME SOUPS
                          SEAFOOD SOUPS

                          1. re: herby

                            LEGUME SOUPS (which may contain meat, meat broth) - since split pea soup and navy bean soup are both on the January plans list.

                            1. re: herby

                              If we picked VEGETABLE SOUP, could a vegetable soup also include some beans, legumes or meat? As long as the focus was on vegetables? Or is that pushing the category
                              too much?

                              I often add those things to my vegetable soup in the winter, but still consider it a vegetable soup. Unlike a beef barley soup, navy bean or split pea ( with smaller amounts of vegetables).

                              1. re: sedimental

                                Absolutely! Vegetable soup could include all kinds of other ingredients as long as it is still mainly vegetable soup. It does not have to be vegetarian either. Take minestrone as an example. It could have beef or chicken broth base or just water; sometime a handful of small pasta goes in but not always; a handful of beans can be added to it but not necessarily; while a variety of vegetables is a must.