Culinary Adventures with Camilla

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. With the official start of football season around the corner, it’s time to tailgate! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you a multitude of tailgating recipe ideas for a terrific football party. Read on.... Okay, my friends and (regular) followers, you may pick yourself up from the floor when you've finished laughing that I am posting a recipe for a football-themed event. Actually, I'm posting three. This is just the first one...

When I extended  an invitation  to the #ItalianFWT bloggers last month, I wasn't sure what I planned to uncork and pair as we talked about s corched terroir, volcanic wines, Sicily, and Campania. So. Many. Possibilities.  Here's what the group has in store for you... The #ItalianFWT Crew Presents... listed alphabetically by blog name Scorched Terroir and Explosive Wines by Culinary Adventures with Camilla Etna Rosso: Wine from the Slopes of an Active Volcano by FoodWineClick A Beginners Guide to Volcanic Wines by L'Occasion Soave Wine Erupting with Flavor by Rockin Red Blog Sicily's Scorched Earth Wines at Gambino Winery by TheWining Hour Crazy Good Wines on Mount Etna by  Undiscovered Italy Campania Food & Wine ABC's: Favorites by Vineyard Adventures Campania's Volcanic Wines with Fratelli Urciuolo by Vino Travels And our fingers are crossed that Confessions of a Culinary Diva will join us! Live #ItalianFWT Twitter Chat...

This past weekend I got to attend the Westside farmers market pop-up brunch (click for the  pop-up brunch series ) by Chef Kendra Baker of the Penny Ice Creamery , Picnic Basket , and Assembly . I've worked with the Santa Cruz Farmers' Markets before, photographing their events. So when they asked, I said, "Absolutely!" In fact, as they are finishing up their fourth full season, we realized that I was at the inaugural event in 2012. And though we make the Penny a regular destination - at Valentines , at Halloween , and whenever we get anywhere close to Capitola or Santa Cruz - I had never met Chef Kendra. She is delightful, makes amazing food, and looks as though she's having fun doing it. Those are all necessary for success in the food world. The gal has it all! Yep, she's a regular food guru serving varied palates all over the Santa Cruz area. I had thought this would be a great date. Unfortunately, Jake was wrapped up with the house remodel...

Have you ever had one of those weekends when all the meals you planned were completely derailed? That was my weekend last weekend. I had planned to make Pasta All'Amatriciana for dinner on Friday night. But I was interviewing a chef and a brewer and the interview ran late. Then they wouldn't let me leave without a bag full of food.  "You're not going to cook tonight," the chef declared. While I was grateful for the bounty - and not having to go home to cook while the boys stared hungrily at me - I really did want to make this dish.  Saturday I had to make another dish I had planned because there was timing and black truffles involved. I knew my pasta dish would keep, but I was delayed again. And, on the final day of the weekend, my son's birthday party lunch turned into almost dinner, so we weren't hungry for dinner at all on Sunday. Darn it! So, here we are at the beginning of the new week and I am late on posting this. This past w...

As the end of summer approaches, gardens overflow with tomatoes and zucchini and berry bush boughs are overloaded with sweet fruit. This week's Sunday Supper Movement event is all about preserving the summer harvest to keep a taste of summer going all year long! Sue Lau of  A Palatable Pastime  is hosting. Thanks, Sue. How to Harvest Summer Recipes Condiments Blackberry Lemon Thyme Syrup by Sunday Supper Movement Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking Freezer Mixed Berry Puree by Cindy’s Recipes and Writings Ginger Fig Jam by Palatable Pastime Herbed Salsa by What Smells So Good? Homemade Giardiniera by Curious Cuisiniere Homemade Sriracha by Monica’s Table Hot Pepper Oil by Feeding Big and more Mediterranean Chutney by Wholistic Woman Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch Nectarine Kumquat Habanero Chutney by Food Lust People Love No Pectin Mixed Berry Jam by My Imperfect Ki...

Our CSF (that's community supported fishery) pick-up days is one of my favorite dinner days of the week. We love  Real Good Fish  for the quality, the freshness, and the philosophy! Today, Real Good Fish delivered to all of its members fresh market squid that was pulled up yesterday. Talk about fresh... I wanted to make something simple that really highlighted the squid. Since we couldn't agree, I made two recipes. This was the first. Ingredients 1/2 to 3/4 lb fresh market squid, cleaned 1 C organic heirloom cherry tomatoes 1/4 C thinly sliced organic red onion 3 T capers 3 to 4 T olive oil 1 to 2 T freshly squeezed lemon juice 1 to 2 T balsamic vinegar freshly ground salt freshly ground pepper 1 to 2 T fresh parsley, minced Procedure Place squid tubes and tentacles in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid. Once they are cool e...

Yesterday I went to a mole making class with a bunch of friends. Click for that post which includes the recipe for Mole Poblano .  We has so much fun and ended up with lots of leftover sauce. So, for dinner tonight I decided to use some quail to make  Codorniz en Mole Poblano (Quail in Mole Poblano). This is so easy and so tasty...thanks to the delicious sauce from our class. Ingredients serves 4  4 semi-deboned quail (I order mine from D'Artagnan , they are approximately 4 ounces each) freshly ground salt freshly ground pepper 1/2 t fresh parsley, minced mole poblano Procedure Place quail on a platter. While the grill or grill pan heats, sprinkle with sea salt, pepper, and parsey. Drizzle with olive oil. Warm the mole sauce in a small skillet and keep warm. When the pan is hot. Place the quail flat and cook them for 4 to 6 minutes. Check on them once or twice to make sure that they are not browning too quickly. Spoon some mo...