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I made split pea soup and served it with 3 pieces of bread. Doesn't count, right?
March Challenge 2023: Three Dishes, One Soup
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Oh, fine. Be that way!
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I had stew for dinner. I'll probably enter again. But yes, it's pretty dead. Where is everyone?
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Peanut soup
Sort of Surinam-Indonesian fusion.
I made stock of a chicken carcass, with some onions and ginger. Then removed carcass (obviously) and put the meat in the stock. Not much meat as it was only the left over bits from breaking down chicken in wings, breast, drumstick & thighs.
I didn't skim the stock as it was going to be a dark soup anyway.
The other ingredients (most of them)
![Food Plant Ingredient Wood Staple food]()
Lemon grass, coconut milk, peanut butter, tamatind juice, potatoes, ginger, galangal, bay leaf, red onion, red chile, madam Jeanette, green bean and a tomatillo that somehow made it in the picture
I added more green beans (blanched) as I didn't have enough freshly harvested.
I chopped lemon grass, galangal, onions, garlic and bay leaf and made a paste using a stick blender. Next time I'll use the mortar and pestle again as it makes a better paste.
I left the chuli out as I wasn't sure how much heat the madam would still have after having been frozen.
![Food Recipe Ingredient Cuisine Frying pan]()
Fried the spice paste and added to the soup with potatatoes and madam jeanette (whole), peanut butter, tamarind and coconut milk.
Plus the 2 yard long beans. The blanched ones got added towards the end
![Food Water Deep frying Ingredient Recipe]()
Meanwhile
![Drinkware Bottle Barware Glass bottle Alcoholic beverage]()
(Par for the course )
![Food Ingredient Egg Cuisine Dish]()
I hard boiled some eggs and used the hot water to blanch the bean sprouts
The soup was quite thin, both as in liquidy and taste, so I added the red chili, and soy sauce (both sweet soy and standard soy) and a piece of creamed coconut to thicken.
And now the taste was like I wanted it.
So we have
Peanut soup
Rice
Boiled egg
Bean sprouts &
Black label beer
Making it just enough dishes
![Food Tableware Dishware Ingredient Recipe]()
![Food Dishware Tableware Ingredient Egg white]()
Sort of Surinam-Indonesian fusion.
I made stock of a chicken carcass, with some onions and ginger. Then removed carcass (obviously) and put the meat in the stock. Not much meat as it was only the left over bits from breaking down chicken in wings, breast, drumstick & thighs.
I didn't skim the stock as it was going to be a dark soup anyway.
The other ingredients (most of them)
Lemon grass, coconut milk, peanut butter, tamatind juice, potatoes, ginger, galangal, bay leaf, red onion, red chile, madam Jeanette, green bean and a tomatillo that somehow made it in the picture
I added more green beans (blanched) as I didn't have enough freshly harvested.
I chopped lemon grass, galangal, onions, garlic and bay leaf and made a paste using a stick blender. Next time I'll use the mortar and pestle again as it makes a better paste.
I left the chuli out as I wasn't sure how much heat the madam would still have after having been frozen.
Fried the spice paste and added to the soup with potatatoes and madam jeanette (whole), peanut butter, tamarind and coconut milk.
Plus the 2 yard long beans. The blanched ones got added towards the end
Meanwhile
(Par for the course
)
I hard boiled some eggs and used the hot water to blanch the bean sprouts
The soup was quite thin, both as in liquidy and taste, so I added the red chili, and soy sauce (both sweet soy and standard soy) and a piece of creamed coconut to thicken.
And now the taste was like I wanted it.
So we have
Peanut soup
Rice
Boiled egg
Bean sprouts &
Black label beer
Making it just enough dishes
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This is a very interesting thread, people with so many different and yummy dishes ideas. I would love to include some of them in my restaurant's menu.
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4,820 Posts
Finally getting around to posting this, my Greek dinner. Soup was avgolemeno, three dishes were stifado, a beef and onion stew. Lamb gyro with tzatziki, and spanakorizo, spinach and rice.
The Players
The soup I did a couple months ago in the citrus challenge. I am not going to repeat that post here. I will talk about it later, though. For the stifado, beef and shallots.
![Food Recipe Animal product Ingredient Pork]()
I used a nice hunk of beef chuck.
For the the lamd gyro, a nice hunk of lamb shoulder.
![Food Ingredient Animal product Natural material Recipe]()
For the spanakorizo, spinach and rice are the main players, along with some herbs, mint and dill.
![Food Ingredient Fines herbes Leaf vegetable Cuisine]()
And the tzatziki, yogurt, cucumber, and mint.
![Food Green Ingredient Natural foods Cucumber]()
The Process
First off I made the chicken stock for the soup, poaching a whole chicken. You can see the whole process here: Avgolememo
Next was making the tzatziki sauce. Dumped the yogurt into a bowl. Grated the English cucumber into another bowl. Salted it, let sit for about half an hour. Drained out the excess water, added to the yogurt. Chopped up the mint leaves, added them, along with a small squeeze of fresh lemon juice. Mixed it all up, stashed in the fridge until needed. Got the lamb marinating in olive oil, lemon juice, salt, pepper, oregano. Got some cucumber and red onion pickling in red wine vinegar with dill.
Next, worked on the beef and shallot stew.
![Food Ingredient Animal product Recipe Cuisine]()
Diced up the chuck, peeled the shallots. Browned the beef, browned the shallots in the same pot. Deglazed with half a cup of red wine. It was wine from Slovenia, which is closer the Greece than California. Added some rosemary and thyme, some beef stock, a healthy splash of red wine vinegar and let it simmer until the beef was tender.
![Food Liquid Stew Ingredient Recipe]()
Stew is done, next dish.
The spinach is stemmed and chopped. Olive oil, the good Greek stuff, is put in the pot over medium heat. Rice is added, stirred until starting to turn translucent. Add in the herbs, a little garlic and the spinach. Give it all a stir, then some of the chicken broth I made for the soup. Covered and simmered until the rice was done.
![Food Plant Ingredient Staple food Recipe]()
Time to grill the lamb. I was thinking I would do chunks on skewers, but decided to grill it whole, like a steak, and use thin slices.
![Food Ingredient Recipe Animal product Kitchen appliance]()
Worked out pretty well.
The Product
Started off with some soup. This batch wasn't quite as good as the last batch. I took a shortcut, whisking the whole eggs instead of separating them and whisking the whites to stiff peaks. Didn't change the flavor, but certainly didn't provide quite the thickening as the stiff peaks batch.
On to the gyro.
![Food Tableware Ingredient Recipe Cuisine]()
It was GOOD! Thin strips of rare lamb laid over a tzatziki slathered pita, with tomato, pickled onions and feta. If I had gone through the trouble of making my own pitas, it would have been perfect! Served with some spanikorizo on the side.
![Food Ingredient Staple food Recipe Fluid]()
And the stifado also garnished with the onions and feta, very good.
I think I ate too much that day. My big, fat Greek dinner was a success!
mjb.
The Players
The soup I did a couple months ago in the citrus challenge. I am not going to repeat that post here. I will talk about it later, though. For the stifado, beef and shallots.
I used a nice hunk of beef chuck.
For the the lamd gyro, a nice hunk of lamb shoulder.
For the spanakorizo, spinach and rice are the main players, along with some herbs, mint and dill.
And the tzatziki, yogurt, cucumber, and mint.
The Process
First off I made the chicken stock for the soup, poaching a whole chicken. You can see the whole process here: Avgolememo
Next was making the tzatziki sauce. Dumped the yogurt into a bowl. Grated the English cucumber into another bowl. Salted it, let sit for about half an hour. Drained out the excess water, added to the yogurt. Chopped up the mint leaves, added them, along with a small squeeze of fresh lemon juice. Mixed it all up, stashed in the fridge until needed. Got the lamb marinating in olive oil, lemon juice, salt, pepper, oregano. Got some cucumber and red onion pickling in red wine vinegar with dill.
Next, worked on the beef and shallot stew.
Diced up the chuck, peeled the shallots. Browned the beef, browned the shallots in the same pot. Deglazed with half a cup of red wine. It was wine from Slovenia, which is closer the Greece than California. Added some rosemary and thyme, some beef stock, a healthy splash of red wine vinegar and let it simmer until the beef was tender.
Stew is done, next dish.
The spinach is stemmed and chopped. Olive oil, the good Greek stuff, is put in the pot over medium heat. Rice is added, stirred until starting to turn translucent. Add in the herbs, a little garlic and the spinach. Give it all a stir, then some of the chicken broth I made for the soup. Covered and simmered until the rice was done.
Time to grill the lamb. I was thinking I would do chunks on skewers, but decided to grill it whole, like a steak, and use thin slices.
Worked out pretty well.
The Product
Started off with some soup. This batch wasn't quite as good as the last batch. I took a shortcut, whisking the whole eggs instead of separating them and whisking the whites to stiff peaks. Didn't change the flavor, but certainly didn't provide quite the thickening as the stiff peaks batch.
On to the gyro.
It was GOOD! Thin strips of rare lamb laid over a tzatziki slathered pita, with tomato, pickled onions and feta. If I had gone through the trouble of making my own pitas, it would have been perfect! Served with some spanikorizo on the side.
And the stifado also garnished with the onions and feta, very good.
I think I ate too much that day. My big, fat Greek dinner was a success!
mjb.
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2,753 Posts
I'm hoping to do one more, myself, but I wish more people would join in. Maybe just too much food on the table?
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