From Too Many Chefs -

March 29, 2006
IMBB24 Round-up, Round 4

We're up to the fourth and final batch of participants in this month's Is My Blog Burning Event - IMBB #24, Make it in 30 Minutes, wherein we challenged you to make a full meal as much from scratch as possible in just 30 minutes.

If you'd like to review the first batch of participants, the first post is here.
The second batch of participants can be found here.
the third batch of participants can be found here.

And the fourth and FINAL batch of participants can be found, well, er, here:

Tigers & Strawberries - Penne with Sauteed Chicken and Collard Greens in a Meyer Lemon Cream Sauce
Our good friend Barbara over at Tigers & Strawberries takes 28 minutes to turn a mess of mise en place into a nourishing meal with pasta, chicken, and dark green vegetables. Plan, prep, prep some more, then attack is her method to make seemingly complex dishes with speed, as she demonstrtes here to great effect. She offers a vegetarian alternative to the chicken, and I'm taking it.
Too Many Chefs - Vegetarian Asian Soup

Justin's Vegetarian Asian Soup is the first of three entries from our own site. Justin invents Asian mirepoix, then adds to it vegetable stock, crsip snowpeas, deeply satisfying mushrooms and tofu, and energy-producing angel hair pasta. There is no miso and there is no meat in this soup, but you won't miss either.
Too Many Chefs - Steam Power - Miso Soup, Steamed Asian Fish and Vegetables, Greens and snowpeas, store-bought mochi

Man, is this guy long-winded with the dish name. Oh wait, this is me. I used bamboo steamers to cook up a healthy low fat fish meal accompanied by a simple miso soup, a pan fry of bitter dandelion greens and sweet snowpeas, and Trader Joe's mochi. Ginger and lemongrass flavors were carried into the fish by the steam, and my wife, the Redhead, declared it the healthiest meal I'd ever made her. I'll make this again, for sure.
Too Many Chefs - Tender Asparagus Spears with truffle oil and a balsamic reduction, Beef Tournedos la Rossini with Pommes Dauphinoises, Apple and Berry Crumble

Meg's kinda long-winded with her dish names too, eh? But I wish I'd been to dinner for the meal. She claims that time constraints didn't help her cooking (and neither did the Critic calling out "Is it done yet?"), but I think she's being modest. The asparagus sounds like heaven, the Operatic beef and dauphinoise potatoes were undoubtedly delicious, and she had time to make a crumble for dessert. Very nice.
Improv Cook - Date Night Tilapia with Sofrito and Black Bean Couscous and Mexican Slaw
Improv Cook Erin (from the home of improv comedy - Chicago) marries Mexican and Mediterranean traditions in a meal fit for a big date with her husband. The slaw incorporates crunchy, spicy, and salty; the tilapia gets a brine-assist from olives and capers; and the couscous is there to sop up all the great flavors in the sauce. This meal is better than meeting Tommy Tune.
Music and Cats - Steak and salad, Strawberries with cassis and Greek yogurt
Steak is a great way to make a "fancy" dinner without spending all day over a hot stove. Give it a salad sidecar (spinach, arugula, and avocado), and finish up with fresh berries in cassis with Greek yogurt drizzling down the side and you can push away from the table full and happy. Now for the important questions - Will George ever really get over Merideth, and what is up with Izzie and the heart guy? (Ignore this last part if you don't watch Grey's Anatomy.)
Tham Jiak - Chinese Fried Rice
A form of fried rice appears in most Asian cultures, and Chinese cooking is certainly no exception. Rokh of Tham Jiak in Malaysia wals us through the construction of a fried rice dish, component by component. Start with the shallots/onions, next the rice, garlic, and egg, add meat and vegetables if you like, then finish with a selection of condiments. There are at least a hundred different combinations in this post, any one of which could provide you a meal in 30 minutes.

That's it, we're done. that's all she wrote. I hope you enjoyed the event as much as we did! Thanks to all 52 wonderful participants and to Alberto at Il Forno for originating the IMBB event. We look forward to IMBB 25 next month eagerly, and will be keeping the round up for this month's event bookmarked so that some night when we drag our butts home and want a quick but satisfying meal, we can use one of these great recipes and Make it in 30 Minutes!

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Posted by Barrett in Maryland at March 29, 2006 6:24 PM

Wow. A lot of really tasty looking recipes came out of this IMBB! Good choice of theme, folks.

I am going to have to try some of the recipes, for certain....

Posted by Barbara on March 29, 2006 at 8:47 PM

I have to say all congratulations on this one go to the extremely hard-working Barrett. He just took the ball and ran with it, and thanks to a cranky toddler I was happy to let him keep it. Over 50 entries to summarize and he did it all with his usual wit and flair.


Posted by Meg on March 30, 2006 at 1:31 AM

Thanks, Meg! I had fun doing it and learned more than I ever wanted to about table definition in html.

Posted by barrett on March 30, 2006 at 10:33 AM

Cheers: to Barrett for doing such a great summary
Jeers: to having to make tough decisions about which of these recipes to replicate.

Posted by Justin on March 30, 2006 at 10:56 AM