Culinary Adventures with Camilla

I created this recipe with complimentary items from  Melissa's Produce . All opinions are my own. Thanks to  Melissa's Produce  for some lovely persimmons. While I was tempted to just peel and eat them straight from the box, I decided to showcase them in a savory dish...my main dish for the November #WinePW #FeastNearby event. Please note, these are the short Fuyu persimmons and not the more conical Hachiya ones. Ingredients serves 6 2 to 2-1/2 pounds beef short ribs freshly ground salt freshly ground pepper 1 organic onion, peeled and thinly sliced 2 T olive oil 1 T butter 1 C beef stock 1/2 C red wine  1/4 C freshly squeezed orange juice 2 to 3 organic persimmons, peeled and quartered 2 persimmons, thickly sliced Procedure Preheat an oven to 350ºF. Season short ribs liberally with salt and pepper. Set aside. In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and cook until just translucent.  ...

#WinePW Goes Local and Seasonal Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - November 2016 - I am hosting. Click to read  my invitation . As hostess, I asked the group to showcase - and share - wine from their favorite local vintner along with some dishes featuring seasonal foods. They may define 'local' however they wish. Make it a 10-mile radius, a 100-mile radius, or maybe it's from their home town - even if they don't live there anymore. As far as seasonal foods, I had truffles, persimmons, apples, and pumpkins on my mind. Live #winePW Twitter Chat November 12, 11 a.m. ET:  Participating bloggers and others interested in the subject can connect via a live Twitter chat. It's a nice bring way to bring in others interested in the subject who didn't get a chance to share a blog post. Follow us with hashtag #winePW this weekend. The Line-Up... listed alphabetically by post title Crock Pot Chili Verde...

I created this recipe with complimentary items from  Melissa's Produce . All opinions are my own. Autumn means lots of hearty soups to stave off the cold, damp weather. And, inspired by the acorn squash and prepared chestnuts I received from Melissa's Produce, I decided to make a comforting, filling soup. Because I used rice as a thickener, this is gluten-free...and, if you use olive oil instead of butter, is can also be dairy-free. Win, win for anyone at your table with those restrictions. Roasted Acorn Squash & Chestnut Soup Ingredients  serves 2, if using the acorn squash as serving bowls 3 organic acorn squash 4 T butter 1 organic white onion, peeled and diced (approximately 1 C) 1/2 C diced organic celery 2 to 3 garlic cloves, crushed and minced 2 C prepared chestnuts (peeled and steamed) 1 C rice (I used an organic jasmine rice)          freshly ground salt freshly ground pepper 1 to 2 T ginger syrup 1 to 2 T appl...

I created this recipe with complimentary items fro m  Melissa's Produce . All opinions are my own. I have recently discovered that for eighteen autumns, my husband has kept from me that he's not a fan of parsnips. Really?!? Well, in his defense, I did make at least six parsnip dishes in a single week as I tested recipes.  I made a gratin with them. I roasted them. I mashed them. I turned them into a dip. I even infused them into cream and made an ice cream. But I knew that he would eat this recipe because it's sweet and I, lovingly!, call him my Sugar Pig. If you are unfamiliar with the seasonal root parsnips, they are a vegetable related to carrots. In fact, my boys used to call them "white carrots" when they were younger. I don't actually know if you can eat parsnips raw - like a carrot. I'll have to look that up. Vanilla Panna Cotta Ingredients   makes eight 2-ounce servings 1 envelope gelatin 1/4 C cold water 1-1/2 C organic...