Culinary Adventures with Camilla

It's time for Fish Friday Foodies' November event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. And I am hosting this month's event. I invited the group: " Weather is getting colder, let's inspire each other with soups and stews from around the world. Think Provençal Bouillabaisse, African Caldo de Peixe, Brazilian Moqueca, and more!" Here's what they made... Our International Soup Pot A Quick Tom Yum Goong by Sneha's Recipe Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla Broget Fish Soup (Broget Fiskesuppe)  by Sid's Sea Palm Cooking  Caldo de Camaron (Mexican Shrimp Soup)  by Palatable Pastime  Cullen Skink  by Caroline's Cooking Moqueca (Brazilian Fish Stew)  by Making Miracles Portuguese Fish Stew (Caldeirada de Peixe)  by Karen's Kitchen Stories Provencal Seafood Bis...

I am so excited about this month's Food'N'Flix event hosted by my friend Wendy over at A Day in the Life on the Farm . You can read her invitation: here . She asked us to watch The Martian .* It is one of my family's favorite movies. Ever. My family and I went to the theatre on opening night because we had all read Andy Weir's book and loved it. We went back and saw it a second time in the theatre. And I pre-ordered the DVD, so we received that the day it was released. I would guess we've watched it over a dozen times. Still, when I knew Wendy was having us watch this with a foodie-lens, I watched it again, this time with a pad of paper in my hand. By the end of the movie, my list read: Potatoes, Mac & Cheese, Beef Goulash, Meatballs in Tomato Sauce, Vegetarian Soup, Beef Stroganoff with Noodles, Sweet & Sour Chicken, Beef Teriyaki, Vegetable Stew, Meatloaf, Potatoes, Potatoes, and More Potatoes. On the Screen... As I've already said, my ...

Here we are at day four of #PumpkinWeek v.2016, hosted by Terri of  Love and Confections , where we celebrate our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you. In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on  Love and Confections' #PumpkinWeek Pinterest Board ! Once I decided to keep all my offerings savory - and inernational - I looked at pumpkin traditions from all over the globe. On day one I shared  Pumpkin Laska , a curry noodle soup with pumpkin from Singapore. On day two, I posted a riff on a Brazilian shrimp stuffed pumpkin using squid instead of  Lula na Moraga . Yesterday, I shared an Afghani pumpkin dish called  Kadu Boura...

Garoupa de São Miguel - g rouper from São Miguel. Well, at least that was the basis of this dish. I didn't use grouper; I used Pacific cod, trawled, which is not on the best choice list for seafood sustainability but is a good alternative. I'll take it. This recipe is from the Azores, in São Miguel. And it was immediately beloved at our table. Zingy and tender. Delicious! Ingredients 2 pounds fish, dredged in flour 1 leek trimmed and thinly sliced 1 T freshly chopped parsley 1/2 C butter splash of olive oil 1 t sea salt flakes 2 egg yolks juice from 2 lemons lemon, cut into wedges, for garnish Procedure Place the butter, olive oil, parsley and leeks in a large, flat-bottom pan and let it soften into a sauce. Nestle the fish in the sauce and let it slightly brown on both sides. Take some of the sauce and stir in the egg yolks and the lemon juice, whisking for about 30 seconds. Pour the sauce over the fish and let cook for a few minutes...

Click here for 'Alcatra, Part I.' Traditionally the alcatra is cooked for two days; I didn't have two days and thought that a colossal waste of energy anyway. So, after marinating overnight, I roasted the alcatra for three hours in accordance with some more modern recipes. At 375 degrees, the roast cooked for two hours. Then I added potatoes, reduced the temperature to 325 and cooked for another hour. To serve I smashed the potatoes, sliced the roast and sausages, and topped it all with the roasted onions. Delicious.

I decided a traditional beef pot roast dish from Terceira, one of the Portuguese-held Azores Islands, would be a great dish for Jake's real birthday dinner. Alcatra is a Portuguese recipe for a spicy piece of ass, the perfect dish for my spicy...well, you get the idea. Traditionally the alcatra beef roast is slow-roasted in a clay pot that's shaped like a flower pot with herbs and spices. The closest thing I have is a large stoneware baking bowl. Tonight was the first part of alcatra preparation: the marination. From all of my research, a few ingredients are key to the alcatra marinade - cinnamon sticks, whole allspice, onions, garlic, wine, bay leaves. So I placed all of that in the stoneware bowl with the rump roast and two nitrite-free Portuguese sausages. That will all soak overnight. Look for 'Alcatra, Part II' tomorrow night after we celebrate Jake's 36th birthday.

Now I'm not too sure how authentic this recipe is, but I was searching around for Easter breads from around the world. And because Jake's maternal grandfather was Portuguese, I figured it would be both a culinary adventure and an ancestry lesson! Dylan laughed when I told him the story of his "girl name." Before we knew that we were pregnant with a little boy, Jake and I had picked names for both genders. If Dylan were a girl, we wanted to honor Jake's grandfather by using that surname as our little girl's middle name. So, if Dylan had been a girl, he would have been Thalia Augusta Mann. This Portuguese recipe appealed to me because of the combination of honey, unsweetened cocoa, and nutmeg. Necessity breeds invention, right?! The original recipe called for more honey, but I ran out and added some plain yogurt instead. With the alacrity at which these little treats disappeared from my cooling rack, I'd call them a hit. Like the French canelé, these h...