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Home Cooking Dish of the Month (June 2014) Voting

Voting is now open for the June 2014 Dish of the Month. You can view the nomination thread here:
http://chowhound.chow.com/topics/976347

Below are the three contenders this month. Consider the dishes and choose one you'd like to prepare at least once in June, and possibly experiment with more than one version.

SAUCED ASPARAGUS
PAELLA
PICKLED SEASONAL VEGETABLES

To vote for a dish, simple click "recommend" in the post where the dish is named. Each person can only vote for one dish in this round.

Feel free to continue the discussion, ask questions, etc. (Posts will keep bumping the thread so more people will see it, hitting "recommend" will not bump the thread. Posts will also add the thread to your list of Followed Discussions.)

Nominations will be open until Saturday May 31st at 10pm Pacific time (1 am on June 1st Eastern time, and 5 am June 1st GMT).

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        1. re: L.Nightshade

          I don't think I've join DOTM before (maybe once??), but I did just pickle some red onions this afternoon. It got me to thinking about doing some summer veg pickling!

          1. re: L.Nightshade

            Since I can't "recommend" my own post, this is my vote for PICKLED SEASONAL VEGETABLES.

              1. re: ChiliDude

                you need to click on paella button to vote

                1. ldubois2 and ChiliDude, and anyone else who hasn't read the voting instructions above...
                  To vote for a dish, click "recommend" in the post where the dish is named.

                  If you want your vote to count, you must click "recommend," not just mention the dish.

                  1. Discussion / a request for votes - we can make paella at any time, and pickled seasonal veggies in July-Sept, but asparagus is only in-season briefly each year. vote Asparagus! You are allowed to change your vote by "unrecommending" one dish and "recommending" another.

                    17 Replies
                    1. re: MidwesternerTT

                      OK, Mid, you convinced me :) There is something about summer and Paella that go together well but we can make it later on and it is not winning anyway - I'll change my vote to asparagus as I know I will be making it in June. Not exactly sauced though - is that an issue?

                      1. re: herby

                        Well, the dish we are voting on is asparagus with sauce. Otherwise it would just be asparagus, which is an ingredient, not a dish, right?

                        1. re: L.Nightshade

                          Of course, you are absolutely right, LN, as far as definition of a dish for this thread goes. Asparagus is limited, though, in how many ways you'd make it compared to potato for an example. That said, I do not like it "sauced" and not likely to make - guess I'll sit this one out :)

                          1. re: herby

                            Don't sit out yet dear herby; we don't know what will win!
                            I'm not a sauced asparagus fan, and I've pretty much had my fill of asparagus through May. But I'd certainly try something if it won. (I am, however, thinking of pickled asparagus, if that's the way the voting goes.)

                            It's a hard line to toe, as you well know. Asparagus, in general, would make a great Home Cooking thread. But the DOTM needs to be a bit more specific. That way we are all, more or less, cooking together, not making a thousand different preparations of an ingredient.

                            1. re: L.Nightshade

                              Will do my best to participate :) I have not had enough asparagus yet - late spring this year in Canadian NE.

                              Asparagus is gaining - go asparagus, go! :)

                              1. re: herby

                                Exactly. Where you are in the U.S. surely adds to the "too much" or "not enough" asparagus. Anyone in the CA area would probably fall into "too much already" and those of us in the Northeast U.S. and Canada would be "we haven't even had a spring yet so where's the asparagus?" camp. ;-)

                                1. re: LindaWhit

                                  Ditto. I finally saw asparagus marked as "native" in the grocery store yesterday. I could get it two weeks ago if I went to a farm stand but it was $4.99 a pound. Probably grown in a greenhouse thing.

                                  1. re: Berheenia

                                    Hmm, I have been eating Wilson Farms' own for at least 3 weeks (Lexington, MA although it may come from their farm in NH) and it is definitely not greenhouse grown. But not cheap either, it never is where I see it. Worth it though!

                                    1. re: GretchenS

                                      Things happen much later in the Berkshires. We were shocked at how late the forsythia was... weeks behind Boston and Brooklyn where our kids live.

                          2. re: L.Nightshade

                            so, I'm guessing that asparagus used to make a sauce, along with other ingredients, wouldn't qualify, unless you used that sauce for more asparagus? I don't mean to be tedious...I've recently seen some great recipes that involved pureed asparagus.

                            1. re: Madrid

                              Well, that sounds like "sauced asparagus" to me! Cool idea.

                              1. re: Madrid

                                Oh, I love to hear more about it; our asparagus season is almost upon us and there is a great local farm that grows just asparagus and strawberries. I'd eat asparagus a few times a week during its short season.

                                1. re: herby

                                  Here is an asparagus pesto I've been eyeing....so this meets for sauced asparagus then?

                                  http://www.nytimes.com/2010/05/12/din...

                            2. re: herby

                              Thanks for the vote, herby. So do you put anything on the spears? Butter and/or lemon is a "simple sauce" by my definition.

                              1. re: MidwesternerTT

                                I went a-Googling for a couple of "asparagus with sauce" recipes and found a couple I'd like to try....and will do so, even if pickled veg is the final winner for June.

                                1. re: MidwesternerTT

                                  You are welcome:) I was thinking that lemon/butter qualifies, glad that you agree. I prefer asparagus roasted and love it baked in puff pastry with salmon. I am sure others' posts will inspire me.

                              2. re: MidwesternerTT

                                Asparagus season is already a month over here (early-March to Mid-to-late-April here.) It isn't even in the store ads any more and the price has already gone back up and it's back to the thick woody stalks that aren't fit to eat.

                              3. not everyone likes asparagus-
                                with pickled vegetables there are many vegetables to choose from

                                10 Replies
                                1. re: jpr54_1

                                  And by the same token, not everyone likes pickled vegetables either. :-)

                                  1. re: jpr54_1

                                    Grin - Not everyone likes pickled foods, either, and making for just two means "canning" pickled veggies isn't ever on my to-do list. But if pickled veggies wins I'm game to try at least one preparation. I got a COTM nominated (didn't win) cookbook "Fancy Pantry" last Fall that has small-batch recipes.

                                    ETA - seems like all the Fancy Pantry recipes need to mellow for a month before eating. Guess I'll be researching elsewhere.

                                    1. re: MidwesternerTT

                                      I think all pickled veggies need to mellow. The whole idea is to preserve for the winter, right? I am not a big fan of pickled veg but like some - turnips with beets, cucumbers, sauerkraut somewhat - all are fall veggies.

                                      1. re: herby

                                        This is a good point. I have never pickled vegetables, but thought that they need to pickle for a few weeks, at least.
                                        How to report results in four weeks?

                                        1. re: EM23

                                          I imagine that if pickled vegetables was the dish of the month, there would be some reports on quick pickles, and some reports of longer-process pickles. Those reporting on the recipes that take more time would share their initial process, then come back and report the outcome when the pickles were ready to eat. These DOTM threads live on, you know!

                                          1. re: L.Nightshade

                                            Gotcha! Thanks. I was in a pickle, I guess.

                                          2. re: EM23

                                            Depends, you can quick pickle and eat same day or next day with vinegar. There is a nice recipe for such on Smitten Kitchens website awhile back. Lactic acid fermented on the other hand takes longer and needs to age generally.

                                          3. re: herby

                                            they may not be seasonable but are readily available
                                            not everyone preserves for the winter

                                          4. re: MidwesternerTT

                                            not all pickles need to canned or kept for days or weeks b4 they are eaten-
                                            there are many quick pickles-

                                            1. re: jpr54_1

                                              yes. I make quick pickles all the time. You can eat them the next day or even that night (think of the quick pickled red onions used in Mexican food). i make a quick cucumber/garlic/jalapeno pickle that can be eaten next day, but I do like to save it for a couple of weeks for them to get more garlicky and spicier.

                                              i never can! Lots of cuisines have quick pickles, including malaysian and near eastern (turnip pickles are common).

                                              there are lots of quick pickle recipes out there .... and they are very safe. It's a fun, quick way to add crunch and sour to a plate.

                                              I'm voting for asparagus because here in Boston, we just got in our first local asparagus, and we won't have seasonal vegetables to pickle much until July.

                                        2. Just a reminder that voting will close in just over 24 hours, at 10pm Pacific time on May 31st. Such a lively voting thread, and a close vote. If you're on the fence, now is the time to decide; every vote counts!

                                          1. Personally I'd rather wait until at least July or August for pickled seasonal veg, many of us have gardens that are still small due to late frost dates.

                                            1. Whew! Voting is now closed. A very interesting voting thread here, and PICKLED SEASONAL VEGETABLES has won by three votes. Stay tuned for the reporting thread, which will be posted tomorrow. I'll link it here when it has been posted.

                                              There was a lot of enthusiasm behind asparagus. I'm hoping one of you will post a Home Cooking thread about asparagus, sauced or otherwise!

                                              20 Replies
                                              1. re: L.Nightshade

                                                there are some good cookbooks that have recipes for pickled seasonal vegetables

                                                Food in Jars by Marisa McClellan
                                                ( page 121 pickled asparagus)

                                                Mrs. Wages Home Canning Guide

                                                The Joy of Pickling by Linda Ziedrich
                                                (page 108-pickled asparagus)

                                                Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon

                                                1. re: jpr54_1

                                                  I will try quick pickling lesser asparagus.

                                                  1. re: jpr54_1

                                                    Punk Domestic is a great pickling blog. Looking forward to this DOTM

                                                    1. re: jpr54_1

                                                      The Pickled Pantry by Andrea Chesman has some good recipes for refrigerator and freezer pickles.

                                                      page 85 Dilled aspargus

                                                    2. re: L.Nightshade

                                                      Well, guess I'll have to wait until next month and see if anything inspires me.

                                                      1. re: LindaWhit

                                                        It happens that way sometimes. This is the first DotM that has interested me in almost a year!

                                                        1. re: LindaWhit

                                                          If you want to start a sauced asparagus thread I'll play! I bet others will too.

                                                          1. re: GretchenS

                                                            I have two recipes that I found that I'm interested in trying, so I just might do that! I'll link it here.

                                                            First, I actually need to get my keister off this chair, go shower, and try and find some good looking asparagus for tonight. :D

                                                            1. re: LindaWhit

                                                              Same here Linda... for a variety of reason, the biggest one being, well, I don't like pickled foods all that much. Plus I'm in this tiny rental with pretty much no extra pantry/kitchen storage (I don't even have room for my own equipment, about half is still boxed up). But, I'm sure plenty of others will enjoy this month, we'll see. I was looking forward to jumping back into DOTM now that I'm moved, but it can wait another month :)

                                                              1. re: juliejulez

                                                                there are many things that I don't like that have been DOTM
                                                                There ARE others who have not joined because of the choice that was made.

                                                                You do not have to store all pickled seasonal vegetables.

                                                                I live in a small apt. as well-there is not alot of equipment that is needed.

                                                                don't be a sore looser-

                                                                I have made things I didn't like

                                                                1. re: jpr54_1

                                                                  Seriously? It's not being a "sore loser". It's called expressing disappointment.

                                                                  As juliejulez said (and I said earlier) not everyone LIKES pickled vegetables. I'm not about to make something that I already know I don't like, since I'm only cooking for myself. That seems a bit counter-intuitive, don't you think?

                                                                  1. re: jpr54_1

                                                                    Uh... I didn't even vote for anything this month because I was 1) moving and 2) not crazy about any of the options, so I'm not a sore "looser" (sp). I was just concurring with Linda that I'll be sitting out this month for a variety of reasons.

                                                                    If you really want to get into it, in addition to my now limited space, I'm also on a limited budget and work about 50-60 hours a week this time of year, so with my limited budget and time, why would I bother making something I don't even want to eat? It's hard enough sometimes to find the time to make dinner, let alone spend time on projects I have no interest in. More power to you if you spend the time to make things you know you don't even like, that's your choice, but I'm not about to go there.

                                                                    1. re: juliejulez

                                                                      I will be more careful and use spell check next time-
                                                                      so much for my Masters Degree in Public Health

                                                                    2. re: jpr54_1

                                                                      I don't think it's about being a sore loser, this is just an ongoing conversation, and it's normal that people be disappointed when the chosen dish is something they don't like or don't want to make. I'm sure every month there are people who sit it out because they don't like the dish, that's just the nature of the beast. I've sat out on a month where I didn't like the dish, and I sat out a longer period (thanks herby!) when my time got very tight (with more than full time work and wedding planning). It happens, it's fine.

                                                                      But I think it's great that people are invested enough to keep coming back and participating in voting, even after sitting out a month or more. And that there are spinoff threads like the new asparagus thread!

                                                                      1. re: L.Nightshade

                                                                        This thread is like Happy Days; All in the Family; Buffy the Vampire Slayer; Carol Burnett Show; M*A*S*H; Petticoat Junction; or the Six Million Dollar Man.

                                                                        And the spin-off asparagus thread is like Laverne & Shirley; Maude; Angel; Mama's Family; Trapper John M.D.; Green Acres; or the Bionic Woman.

                                                                        And yes, I know I'm aging myself out with that list of shows and their spin-offs. :-)

                                                                        1. re: LindaWhit

                                                                          Ha! That took me a minute. You know your spin-offs.

                                                                2. re: L.Nightshade

                                                                  Well I guess I'll just post to it later in the year when my garden is actually producing crops.

                                                                  1. re: rasputina

                                                                    I think it is one of the DOTMs that will keep going as the seasons change, rasputina.

                                                                3. The reporting thread for Pickled Vegetables is now up here:
                                                                  http://chowhound.chow.com/topics/977521