Culinary Adventures with Camilla

Today the Sunday Funday group is writing about and sharing Día de los Muertos recipes. 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.   This week, I am hosting and asked the bloggers to share Día de los Muertos recipes. Here's the #SundayFunday recipes line-up... Atola- East Indian by Sneha's Recipe Caldo Tlalpeño by Food Lust People Love Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures Enfrijoladas de Pollo by A Day in the Life on the Farm Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories Pan Seared Tilapia with Shrimp by Palatable Pastime Taco Casserole by Making Miracles Vegetarian Tortilla Soup by Mayuri's Jikoni Día de los Muertos . Day of the dead. But, no, this is not a morbid holiday where zombies

After almost twenty-four years together, Jake knows I get a little creative with my ingredients. In fact,  all  of my friends joke that I can't make anything plain or basic. Ever. Case in point: I can't stand to make plain rice krispie treats; there's always a twist. Fine, they're right. So, when I was trying to decide on some sweet treats, that might include mushrooms, I eagerly eyed a package of dried candy cap mushrooms that I had just picked up at The Quail & Olive. I have ground them up to make  Candy Cap Macaroons   and to use them in   a crumble topping   before. I pulled out my coffee grinder to do something like that again.  Then I found a recipe that rehydrated the dried candy caps, cooked them in butter, and used them in the cookie like that.  So, I started with  that recipe  from Bedford Winery. I swapped sugars, used coffee extract, and skipped the nuts but added nut flour. I also saved the mushroom water, made a syrup, and used it in a frosting.  D, my

This month I am hosting the Food'N'Flix group and I invited them to watch Only You . You can read my invitation here . Here's what the bloggers shared... Pasta Debra of Eliot's Eats offered a Roman Pasta and Only You , sharing, "This was a new film for me, even though it would have been a film the girlfriends and I would have sought out in 1994.   I loved the vintage wedding photos during the opening.  That set up the plot well.   This is the October film so the Ouija board, candles  and fortune tellers help set a seasonal vibe." Her Bucatini all’Amatriciana looked amazing and was something that I made often when I lived in Rome.  Pizza Wendy of A Day in the Life on the Farm made White Clam Pizza . Her synopsis of the movie reminded me of how much travel has changed since 9-11: "What ensues is a fun escapade through airports, onto planes and into Italy.  You could tell that this film was definitely pre 9-11.  There were no security stops and Faith's

These grain bowl salads are the perfect Autumn side dish or main dish. And I love that they are so, so simple to assemble! Here are six variations using three different grains - farro, barley, and quinoa. But use whatever grains you have. These would be just as tasty with rice, freekah, or even buckwheat! You can watch the process on the CulinaryCam YouTube channel ...or right here! Ingredients are listed below for each bowl. But, as always,  I urge you to just be creative and use what you have. I love how easy these are to customize with whatever ingredients I have on-hand. They are colorful, toothy, and tasty. If you are local to me, I picked up all of the pantry items at The Quail & Olive in Carmel Valley. Anni always has great pantry items whose producers have great stories and make quality items. It's always a treat to go there and get inspired. Simple Crunch Quinoa Bowl 2 cups cooked quinoa 1/2 cup sliced purple cabbage 1/4 cup chopped celery 1/4 cup chopped bell pepper

This is a sponsored post written by me on behalf of the Book Club Cookbook . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links.   Several weeks ago, my contact at  The Book Club Cookbook  emailed, offering me a few  new spice blends  to participate in their 2021 #BlendsBash.  You betcha!  So, I planned to share a series of recipes. The first I posted was my Chai a Little Tenderness Autumn Muffins recipe. This is the second recipe. Stay tuned for the others. Where the Crawdads Zing  is a blend that was described as a 'Gulf Coast Bay Seasoning'. Comprised of a mixture of celery seed, sea salt, cayenne pepper, yellow mustard powder, thyme, paprika, black pepper, ginger, and bay, I figured I would use it as I would use Old Bay. And - in a moment of serendipity - my mom requested a seafood boil for her birthday dinner. Done! Ingredients  comfortably fed 8 people

  Martin of ENOFYLZ Wine Blog is hosting this month's World Wine Travel group. He has the group exploring Andalucía; you can read his invitation here . If you are reading this early enough, feel free to join in our Twitter chat on Saturday, October 23rd at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Camilla of Culinary Adventures with Camilla offers Tapas on Toast: Spanish Montaditos + 2017 Sierras de Málaga Laderas de Sedella Anfora. Lynn of Savor the Harvest reveals Three Facts About Sherry and Why You Need to Try a Bottle . Terri of Our Good Life gives us A Beginner’s Guide to Amontillado and Spanish Tapas . Wendy of A Day in the Life on the Farm brings us A Friday Night Cocktail that starts with Alvear Tres Miradas Vino de Pueblo 2018 . Susannah of Avvinare is Learning to Love Sherry One Style at a Time . Reggie at Wine Casual offers 10 Tips for Sherry Lovers & Wine Geeks Visiting Sevilla and Jerez de

Here we are in October with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our  Pinterest board . We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our  home page . This month, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of  A Day in the Life on the Farm  for hosting. Here's the line-up... Dirt and Worms Bundt Cake  from Palatable Pastime Mini Pumpkin Bundts  from A Day in the Life on the Farm Monster Bundt Cake  from Sneha’s Recipe Spider Web Bundt Cake   from Food Lust People Love Chocolate Orange Swirled Bundt Cake  from Making Miracles No Bones About It Pumpkin Mini Bundts from Culinary Adventures with Camilla   I pulled ou