This post is my first for the Food Matters Project, each week participating bloggers will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating.
Mark Bittman is one of my favorite bloggers and cookbook authors so I was really excited to jump into this project. It’s also given me the opportunity to find some fellow bloggers that are focusing on cooking with whole foods and real ingredients.
I have to admit when I saw the first recipe that I was going to cook I was less than thrilled. Especially since the original title is fish nuggets in rhubarb sauce. Yuck! I love Mark Bittman but I think he really needs to rethink the name on this one. When I think of fish nuggets I am immediately bombarded with visions of fish sticks and processed chicken nuggets. Not to appetizing is it? I must also admit that I’ve never had any interest in cooking with rhubarb either but I’m willing to try anything once.
I have to say that this recipe really took me out of my comfort zone and for that I am really excited that I have decided to participate in this project. I decided to follow the recipe pretty faithfully since I wasn’t used to working with the ingredients. The one change I made was that I used about 2 cups of rhubarb for the sauce not the pound and a half, I think it would have been way too tart for my tastebuds. The sauce starts with a simple caramel that you add onions, rhubarb and chilis to and then the fish is poached in the sauce. I found the sauce to be tart, spicy and utterly unique. It also made me realize that poaching the fish is a great way to keep it moist and flaky. I think that this will definitely be a recipe that I will be making again!