Camilla has chosen this week’s recipe.
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the food matters project
you are what you eat
No rhubarb to be found anywhere! So went with a barbecue spin instead, with strawberries. Happy spring everyone!
http://www.twentybysixty.com/2012/04/slow-cooked-pork-ribs-with-strawberry.html
Because I could not find any rhubarb at the grocery store nor any good looking fish, I settled with what I had on hand. I used a pear-orange-raspberry sauce that I made and thinly sliced beef marinated in lime juice. It wasn’t as great as I hoped it would be and I vow to make Mark Bittman’s recipe as soon as I can get some rhubarb and good fish!
http://letscookandbefriends.blogspot.com/2012/04/next-time-i-will-follow-directions.html
Ladies, I am so sorry that you all had problems finding rhubarb…as did I. You’ll notice my post ended up being “fish in rhubarb-less sauce.” Argh!
http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-fish-braised-in.html
The irony, of course, is that as soon as I waved the culinary flag of surrender – and after weeks of pestering grocers who all swore to me that we wouldn’t have any rhubarb until June – the morning after I adapted the recipe to use cabbage, beets, cranberries, and prickly pear juice, I found rhubarb. Naturally, I bought every single stalk they had and began a rhubarb fest. I’ll whip up the real Bittman recipe again this week. I hope you’ll try it again when you, too, can get your hands on some rhubarb.
Camilla, I don’t have time to post until this afternoon but I want you to know that I found fresh rhubarb, made the recipe and (yes I had to rescue the sauce) but it turned out really good.
I made a vegetarian version with chickpea nuggets and escarole
http://www.mrsgarlichead.com/2012/04/chickpea-nuggets-with-escarole-in.html
Hi guys! This week’s recipe was a big fat fail from start to finish. The process sucked (I wasted a whole cup of sugar trying to get that caramel started), the result sucked (I threw 15$ of fresh fish in the garbage), even the fish lady was concescending. I just couldn’t find the words to blog about this. I just want to move on.
I’ll see you next week with some kick-ass pizza dough and toppings!
I have been writing this on a lot of blogs this morning: I’m sorry! Sorry to have picked a recipe whose ingredients were out of season; sorry that this recipe was a bust from start to finish for so many people. I’m looking forward to the pizza dough as well.
Don’t sweat it Camilla! It sucked because I hate to fail. But failing means learning, right?
Rhubarb is out of season, but that’s not a bad thing. I think everybody had to think outside the box. I chose marmalade to replace rhubarb and I think it was a good choice.
I did waste some sugar on that caramel, but I did get it right the fourth time around.
My biggest problem was the fish. I bought fresh monkfish. Even though I disliked the fish, choosing that fish wasn’t my main mistake. The thing is, I never buy fresh fish. It’s out of my league, I can’t afford it and I’m fine with that. And my blog, which translate into “biography of my hunger”, is all about my personal story in the kitchen. It’s about me and what I eat on a daily basis to feel happier. Fresh fish just doesn’t suit my happy story : end of story.
Hi everyone! I made the recipe with tofu instead of fish and added some broccoli to the mix…and I honestly didn’t love it. WAYYY too sour. I think it could be doctored up with more sugar mixed in at the end. Anyway, here’s my post about it – http://www.joanne-eatswellwithothers.com/2012/04/recipe-tofu-braised-in-rhubarb-sauce.html
So, I took a bit of a different route (and I love a little bit of tart rhubarb.) My dish ended up being a noodle bowl with Kale and Spicy rhubarb sauce!
http://naturallyella.com/2012/04/09/noodles-with-kale-and-spicy-rhubarb-sauce/
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I also could not find rhubarb anywhere, but some lovely local red beets where staring me down at the food co-op so I cooked those up instead with some chickpeas.
http://foodandfrederick.com/2012/04/09/the-food-matters-project-caramelized-beets-with-chickpeas/
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I am another one who couldn’t find rhubarb anywhere. And, I don’t eat fish. So, somehow, I ended up with a warm broccoli and quinoa salad. http://wp.me/p1HfLM-pZ
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Believe it or not this was one of my first times cooking fish! Crazy, I know! I made an apricot-lime-jalapeno sauce for the fish. Check it out here http://wp.me/p1JnHj-Ag.
We made fish in caramel sauce with a side of tangy fruit salad. See our fruit salad recipe here!
http://college.biggirlssmallkitchen.com/2012/04/the-food-matters-project-fish-in-caramel-sauce-with-tangy-fruit-salad-and-rice.html
i’ll be posting my recipe tonight! i’m getting rhubarb in my CSA this afternoon. i already know i’m going to try a chicken & tofu variation. i’ll post later once i have access to the ingredients! cheers
Ha! For once I was lucky because I froze rhubarb from my garden and was able to do the sauce. I just didn’t have time to either buy or defrost fish. My baby girl wanted me to make the sauce with the leftover lamb and German potato dumplings instead
The sauce was delicious! I am not sure I did the caramel right but it doesn’t matter because it tastes great.
http://prairiesummers.wordpress.com/2012/04/09/food-matters-project-rhubarb-sauce/
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http://fifthfloorkitchen.wordpress.com/2012/04/09/food-matters-project-10-cod-in-spicy-rhubarb-sauce/
Not my favorite Mark Bittman recipe- too much pepper. But it was fun to try the caramelized sugar, since I haven’t done that ever before. No worries about the rhubarb in the sauce, sounds like everyone else got very creative!!!!
Mad props to the bloggers who tackled this less-than-accessible dish. I’m doing a download on my blog. Marcia, Margarita, Ella, Joanne, Kristen…your posts are featured here.
http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-rhubarb-download.html
More thanks and kudos to Sam + Evi, Jen, Lena, and Sarah. You’re posts are mentioned in this one…
http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-rhubarb-download_09.html
“your posts” not “you are posts.” Geez…sorry.
Hi everyone! I made the dish but decided not to post about it. I was able to find fresh rhubarb and used Cod but the sauce was really peppery and we just didn’t like it.
I loved cooking with rhubarb in a savory way though so thanks Camilla for the inspiration! I am definitely going to experiment with it.
Since it’s Passover, I posted a Lightened-Up Fried Matzo if anyone is interested
http://www.everydaymaven.com/2012/lightened-up-matzo-brei-aka-fried-matzo/
After my pucker wore off from the first taste test I added some fish sauce and more sugar. That worked really well and then I served it over Farro. We really enjoyed this meal.
http://lexiskitchensb.blogspot.com/2012/04/fish-braised-in-rhubarb-sauce.html
Thanks Camilla!
I am a little late in my post today and had some problems with this recipe. First, part of my diet is eating no/low sugar…so added sugar in this one was one problem. Second, I too couldn’t find rhubarb….so I went a different direction and made something more ‘fresh’ that was influenced by the colors and flavors of the originall recipe.
I served this dish with whole wheat couscous and steamed asparagus. It was light and delicious!
http://www.simplywholekitchen.com/2012/04/baked-white-fish-with-fruit-salsa.html
Hello Everyone! I am on vacation, so not Cooking fish for me today, however, I ordered fish for lunch, by the pool, to be supportive!
http://graciesfoodandfun.blogspot.com/2012/04/food-matters-project-seafood-in-desert.html
Hey everyone! We were able to find some frozen rhubarb at our store & I was intrigued to used it in a savory application. Since I’m not a huge fan of fish, we subbed in some shrimp.
Once all was said & done though, we really just didn’t like the dish (not your fault, Camilla!). It was way too sour, & while some sambal oelek managed to cut it a little, this just wasn’t for us, So we won’t be posting it.
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Happy Monday! This was the first time that I have cooked with rhubarb in a main dish and not dessert. I was lucky to have frozen rhubarb that I grew last year stocked away in my freezer. Because I don’t use processed sugar, I subbed honey instead. In my version, I made a sweet and sour sauce over chicken for a take-out inspired chinese dish. I cut the pepper in half as well…. 1 teaspoon seemed a bit much.
http://bigeatstinykitchen.com/2012/04/09/braised-chicken-in-sweet-and-sour-rhubarb-sauce/
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I’m late to the party this time around…and was actually thinking of not making this week’s recipe. I got home from a quick vacation late last night so didn’t get around to making my dish on the weekend as I usually do. I also didn’t think I had fish but realized I had frozen a fresh salmon filet a while back and pulled it out to get a quick dinner started. Despite my best attempts to skip this week I ended up participating after all…
I have two rhubarb plants in my yard, a ‘gift’ from the previous owners of my house. At the last minute, I ran outside to grab a stalk and made a cucumber-rhubarb salsa. My dish ended up being a crispy-skinned salmon topped with tahini-lemon sauce and a rhubarb-cucumber salsa. I had it with some pan seared brussel sprouts–an unexpected and delicious meal, albeit a far cry from the original.
http://dinnerwithaura.com/2012/04/09/salmon-with-rhubarb-cucumber-salsa/
still working on getting up the courage for a little adventure in cooking with rhubard…stay tuned for tonight’s dinner!
http://www.artbymegan.com
oops! rhubarb
Lexi, Maryfran, Jen. Sara, Alissa, and Aura…your recipes are in this round-up. Thank you all for cooking, and blogging, this week.
http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-more-rhubarb.html
If I missed anyone, I’ll catch your post later this week. Many thanks for the fab creations. ~Camilla
this stream is hilarious! i was on vacation so wasn’t able to post, but I was really excited to put this on the to do for the future and post then. I guess it was a toughie with rhubarb out of season but I am so intrigues by the “sugar sauce” Bittman explains in his recipe. Do you really need so much sugar with rhubarb? I was GOING to add in some mango to the recipe when I do conquer it. Thoughts!?
This is my first post for the Food Matters Project and it was an adventure. I have to admit that I never would have tried this recipe in a million years. The title was really a tough one to process, fish nuggets in rhubarb sauce just didn’t appeal to my tastebuds.
I was able to find rhubarb but didn’t purchase enough so I only used about 2 1/2 cups total which is probably why I enjoyed it. I found the sauce to be sweet, sour, salty and spicy all at the same time and I would make it again. Thanks to Camilla for choosing such a unique recipe!
http://scalingbackblog.com/post/20843454484/the-food-matters-project-halibut-in-spicy-rhubarb
Hey Tina!
How can I comment on your blog?
Unfortunately I am on Tumblr so there is no option for comments. I am working on moving my site to WordPress but am having trouble finding someone to do it for me. Does anyone have a WordPress designer they like?
aaah! finally!! here’s my post
http://simpleandamazing.blogspot.com/2012/04/food-matters-project-tofu-braised-in.html
http://www.artbymegan.com/daily-daydream/orange-hoisin-chicken-food-matters-project/
Orange? Chicken? Haha. Not rhubarb or fish, but we all tried here
If at first you don’t succeed, try again and incorporate all of the great ideas from your fellow bloggers! At least that’s what I did. With fresh rhubarb in hand, I attempted the dish again with several hints and tips from all of you. It was a wild success at our dinner table. Seriously. Four thumbs up from my family. Thank you for the inspiration. http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-take-2-fish.html
I’m so impressed with everyone’s creativity yet again. I’m sorry, I wasn’t able to participate this week – but can’t wait to see all of your pizza toppings next week!
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Oops, I forgot to comment on Friday, when I finally posted my take on this rhubarb recipe! After reading through the comments, I decided to nix Bittman’s recipe entirely, and used my go-to fruit topping recipe to create a honey-sweetened rhubarb sauce. Though I’m skeptical of how it would taste with fish, and it wasn’t quite as great as I had hoped it would be with my buckwheat crepes, I think it would be fantastic with vanilla ice cream. http://cookieandkate.com/2012/buckwheat-and-spelt-crepes-recipe/
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