Monday, August 20, 2018

White Fish Flop #KitchenMatrixCookingProject


Here we are at the third August post for our year-long #KitchenMatrixCookingProject; you can read more about that project here. Wendy of A Day in the Life on the Farm selected our recipes this month and she is wrapping up the month with proteins - fish and chicken.

This week, we're focusing on white fish. If you don't have a copy of Bittman's cookbook, you can see his white fish matrix online here. I considered broiling fish with tomatoes and capers; or making fish curry with zucchini. The recipe that the boys wanted to try was the prosciutto-wrapped fish. But I didn't have prosciutto and decided to give it a go with bacon instead because I had been to the market too many times that day already. Big mistake.

Here's what the others whipped up this week with their white fish...



While I loved the idea of bacon-wrapped fish, I clearly need a do-over. I call 'mulligan!' Or maybe I should actually follow Bittman's tried and true recipe instead of winging it blindly.

I figured: How hard could it be?

Let's just say my fish was overdone and the bacon was not done enough. Ugh. So, apparently it's harder than I thought.


But I am posting this because as much as I love sharing my kitchen successes and triumphs, I find it equally important that we share those flops, too. It makes us human and encourages us to embrace the fact that we aren't Martha Stewart...at least not everyday, right? And I didn't want to let down my fellow Kitchen Matrix Cooking Pals. However, I won't dare share a recipe.

So, stay tuned for our final August post next week when we explore paillards. Yes, I had to look that one up.

3 comments:

  1. Awww. Bummer. I guess bacon is thicker than prosciutto! Thanks for posting anyway and supporting me and Wendy! xoxo.

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    1. P.S. The paillards I made (which I had to look up too) were delicious!

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  2. I'm sorry you had a fail....It does happen to us all. It is hard to combine two ingredients with such different cooking time requirements. Perhaps if you had parcooked the bacon first?

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