Culinary Adventures with Camilla

  This month, I hosted the Food'N'Flix group and asked them to watch The Pickle Recipe . You can read my invitation here . Here's what the bloggers shared... Ogórki Kiszone   by A Day in the Life on the Farm Wendy wrote, "I had never heard of this 2016 film before. I was surprised to see that it was filmed here in my home state Michigan, set in Detroit. I love watching films that are filled with familiar images."  She describes the movie as "a fun, light hearted comedy that reminds us of what is truly important in this world.  Joey learns many lessons while struggling with his conscience and his relationships." And Wendy whipped up her fermented Polish dill pickles. I can't wait to try her recipe - Ogórki Kiszone . Beet Pickled Eggs by  Amy's Cooking Adventures Amy was unimpressed by the movie, writing, " The Pickle Recipe is a fairly underwhelming film in which our protagonist, being short on cash, tries to hoodwink his grandmother out of

    #ItalianFWT Writers Look at Ramato Wines I am stepping in to host the July #ItalianFWT this month. The theme: Ramato wines. I wanted to give folks a little more latitude, especially since this invitation is a little late in the month. You still have about two weeks to pour and pair, but typically we have longer than that to source and prepare.  So, though Ramato wines will be our focus, the writers might be sharing a favorite Ramato or  any  Pinot Grigio if they can't find a skin-fermented Pinot Grigio. I'm even taking an Italian dish with origins in the northeastern province of Friuli Venezia Giulia or travel memories from that area, too. And if they want to be completely out of the box, they may have found a wine made in the Ramato style from anywhere in the world.  The Line-Up Another BIPOC Celebrity Wine that I'm anxious to share with you by A Day in the Life on the Farm Bibimbap and Pinot Gris Ramato, Sort Of by The Quirky Cork Fregola Sarda Con Gamberi + a Vert

I have heard this called roasted  salsa , charred  salsa, and salsa molcajeteada . You certainly don't have to make this in a molcajete , you can do the same crushing and grinding process in a blender or food processor. But there is something fulfilling about charring and grinding this salsa.  I wanted to share this process for our Culinary Cam YouTube channel along with pork carnitas, tropical salsa fresca, guacamole, and homemade corn tortillas. You can what that here...or there . Ingredients 4 ripe tomatoes (I used Roma tomatoes) 1/2 onion (I used a red onion) 1  jalapeño 1 head of garlic, halved salt to taste and to help grind freshly squeezed juice from 1 or 2 lemons or limes 1 to 2 Tablespoons cilantro Procedure You can do this on a grill or a skillet. You can even roast the veggies in the oven. Char everything except the cilantro and the lemons or limes. Use your molcajete to grind the garlic, onions, jalapeño, and tomatoes. Salt as you go; it helps to break

This month, and next, Simona of Briciole assigned the  Cook the Books crew 97 Orchard: An Edible  History of Five Immigrant Families in One New York Tenement by Jane Ziegelman *. This is a bi-monthly book group, so you have till the end of July to read it and join the party.  You can read her invitation here . On the Page   This book looks at the immigrant experience through the lens of five different families, all residents of the tenement apartments at 97 Orchard Street. Irish, German, European Jews, Polish, and Italian families give Ziegelman a framework on which to hang her narrative. From the crowded apartments and the dimly lit stairwells, immigrants gathered and balanced their new lives with preserving culinary traditions from their homelands. Ziegelman explores the immigrants' food cultures in their native lands and examines what did or didn't transfer to the United States or, even more fascinating, how the synthesized or adapted to what was available to them in 

We have been getting garlic scapes in our CSA (community-supported agriculture) box from Robina's Organics recently. I will be sharing some of the things I've done with them soon - they add a delicious, subtle garlic flavor to dishes - but I decided to pickle them. No surprise there, right?!  Garlic scapes grow from the tops of hardneck garlic. I had seen a jar of pickled scapes and decided to give that a shot. These ended up being a little bit more woody and hardy than I had anticipated; I had expected them to resemble pickled green beans in texture. So, next time I might blanch them before I pickle them. However, upon further reading, these will work well in pesto and grilled. So, I'll try that with my next bundle of scapes that I picked up yesterday. Ingredients 1 stem organic, fresh dill flowers 1/2 teaspoon red pepper chile flakes 1/2 teaspoon black peppercorns enough scapes to roll into a jar (I only had one bunch) 3/4 cup vinegar 1/4 cup water 2 teaspoon salt Also n

Today the Sunday Funday group is celebrating summer grilling. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  To kick off the summer season of grilling, host Stacy wroter: This week we'll be sharing recipes for summer grilling - both veggies and meat cooked outdoors over a campfire or in a barbecue pit AND/OR rubs, marinades, spice mixes and sauces for same. Here's today's line-up... Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories Spicy Grilled Leg of Lamb from Food Lust People Love Stuffed Pizza Burgers from A Day in the Life on the Farm Tandoori Masala - Spice Mixture from Mayuri's Jikoni Tequila Lime Chicken from Amy's Cooking Adventures Vietnamese Lemongrass Pork Kebabs from Palatable Pastime Basque Pipé

For the July 2021 #WorldWineTravel event of 2021 - I know it's not wine, but with the founder of the group's blessing - I pivoted and am hosting an exploration of Spanish hard ciders, sidra , with a compare and contrast of a few other hard ciders from around the world. So, if you can't get your hands on a Spanish hard cider, feel free to pour and pair any kind of hard cider! Be creative. You can even do a comparison if you wish.  Sidra is tart, earthy, and dry and a traditional-style hard cider originating in the Asturias region of Spain. The region consumes more hard cider per capita than anywhere else on the planet. It's a mountainous area with unique soils and substrates. And with more than two hundred varieties of apples, traditional sidras are made from only about two dozen of those varieties. There are even places call Chigre  or cider bars! I think I am definitely putting that on the list of places to explore when I travel to Spain. Because of this deliciously au

  This month Jill of L'Occasion is hosting the World Wine Travel bloggers as we dive into the food and wine of the Basque region...the Spanish side. You can read her invitation here . If you are reading this early enough feel free to jump into our live chat on Twitter on Saturday, June 26th at 8am Pacific time. Just follow the hashtag #WorldWineTravel and be sure to add it to anything you tweet so we can see it. Here are the articles that the writers are sharing... Basque Country Means Pintxos and Txakolina by Jeff at Food Wine Click Fish Friday in the USA with a Spanish Txakolina Rosé by Wendy at A Day in the Life on the Farm Two Versions of Txakoli, Perfect Summer Wines from Susannah at Avvinare Pintxos and Txakoli - a celebration of Basque Country from Robin at Crushed Grape Chronicles Almejas en Salsa Verde (Clams in Green Sauce) + 2019 Zudugarai "Amats" Getariako Txakolina from Camilla at Culinary Adventures with Camilla Basque Country Wines for Beginners and Gr

     This is a sponsored post written by me on behalf of L'Ecole .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.   If you're been following my blog, you'll know that I'm doing a series of monthly posts in collaboration with  L'Ecole Winery .* A group of us participate in a virtual tasting with their marketing manager, the winemaker, and the general manager and discuss timely topics. This month, we celebrating the arrival of summer. And there's nothing better to pour during summer than a refreshing glass of Rosé. Welcoming Summer Living on the temperate central coast of California, we don't really have four seasons. We barely have two seasons. Our temperatures range from about 50 to 70 degrees...that's 50 in the winter and 70 in the summer. October is the hottest month and maybe some rain spits on us in March. That's about it. But summertime does mean a littl

  I have heard this called salsa crudo (raw sauce), salsa fresca (fresh sauce), 'chopped' salsa, and even some version of pico de gallo though I tend to see that as just tomato based. But I wanted to share this process for our Culinary Cam YouTube channel along with pork carnitas, charred salsa, guacamole, and homemade corn tortillas.  This is definitely one of those processes versus recipes I always talk about. Use whatever fruits and citrus you have on-hand. For this version I used fresh mango and fresh pineapple, so I'm calling this a tropical salsa fresca .  You can watch the video here...or there . Ingredients makes approximately 2 to 3 cups salsa 1-1/2 cups diced fruit (I used 1/2 cup mango and 1 cup pineapple) 1/2 cup diced tomatoes 1/2 cup diced onions 1 jalapeño, deseeded and diced (adjust for spiciness, as needed) juice from 1 to 2 limes or lemons salt to taste Procedure Place all of the ingredients together into a bowl. Toss to coat with the citrus juices. Let