Skip to main content

The Food Matters Project: Rhubarb Download, First Five

I want to give some MAD PROPS to my fellow bloggers who cooked my choice of "Fish Nuggets in Rhubarb Sauce" for our Food Matters Project. I picked the recipe because the four of us, in my household, are rhubarb-fanatics. But I have never - and I mean ever - written the words 'I'm sorry' so many times on different blogs. I apologized for picking a recipe whose ingredients were largely unavailable to most people. I apologized for picking a recipe that, even for those who found rhubarb, was not a hit. I'm sorry. I'm sorry. I'm sorry! Mea culpa.

But I will say that some of the bloggers' comments about how it really made them think out of the box or it was their biggest culinary experiment to date, actually made me smile. That's what this is all about, right? Using what you have, stretching your culinary muscles, and expanding your palate. At least that's why I cook. For the adventure. And this definitely qualified.

So, to those who cooked this week,
I just wanted to say THANK YOU. You rock.
Photo credit belongs to each blogger; link provided to the original post.

Marcia from TwentybySixty made ribs with a strawberry-chipotle sauce.
I think I'm going to do ribs with a rhubarb-tepin sauce this weekend...just because.

Margarita of Let's Cook and Be Friends made a pear-orange-raspberry sauce with thinly sliced beef marinated in lime juice. We are big quinoa eaters. I will give your version a try soon.

Joanne of Eats Well with Others, a Warheads consuming-champ, actually found rhubarb braised tofu in it. She wasn't a fan of this sour recipe, but I love her photos...and her candor. Thanks for keeping it real, Joanne.

Ella from Naturally Ella, also had rhubarb, and made a noodle bowl with kale and spicy rhubarb sauce. As always, her post had me wanting to stick my fork - or chopsticks in this case - right into my monitor.

Kristen from Mind Your Bees and Trees whipped up some fish nuggets in an apricot-lime-jalapeno sauce. I love the way that sauce sounds. Tangy, zesty, but with some heat.

I'll do this download in blocks. Just to make sure that no one gets buried. Take a gander at each of these bloggers as you have time. They all have my admiration this week.


  1. Don't worry about it Camilla! Not all recipes can be easy right? This one gave us all a chance to really think outside the box. Thanks for the challenge!

  2. Awww you are so sweet, but please do not apologize. This is what FMP is all about and I love the community behind this. I'm impressed that so many bloggers gave this a shot and I've had such fun reading through all of the different variations! You've inspired us Camilla so don't apologize :).


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t