Culinary Adventures with Camilla

    This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Simmered Shrimp (Ebi no Umani) えびのうま煮 represents longevity and added a beautiful golden pink color to our Osechi Ryori. And I loved the reason that it is purported to signify long life. D read to us that the shrimp is both mustached and hunchbacked...like old wise men who also have long beards and a bent back. Okay, I can see that. And while the original version calls for mirin, which is a Japanese sweet-savory rice cooking wine, I like using the  Winter Ambrosia Vinegar   from The Quail & Olive.* First, I'm a huge proponent of using what you have in your kitchen; but, second, I find the vinegar has similar sweet and savory qualities since it's made with organic apples and pears. It must be my favorite substitution for using in Asian ...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Kuri kinton (栗きんとん) literary translates to 'chestnut gold mash' and symbolizes wealth. Including it as  part of a New Year meal is said to ensure good luck and prosperity for the coming year. You can see it in the platter above, between the shrimp and the lotus rootlets. First you have to cook and candy the chestnuts. Thankfully I was still able to find some at the market; and I like to roast them in the oven. Super simple. Also, while the original version calls for mirin, which is a Japanese sweet-savory rice cooking wine, I like using the  Winter Ambrosia Vinegar   from The Quail & Olive.* First, I'm a huge proponent of using what you have in your kitchen; but, second, I find the vinegar has similar sweet and savory qualities since i...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   If you have been following me for awhile, or even just a little while, you might know that I am a huge proponent of using what you have on-hand. So, when I made kimbap for my mom's birthday last month, I reached for the Winter Ambrosia Vinegar from The Quail & Olive * instead of my mirin to use in the rice. Not traditional, obviously, but just as delicious...and local to me! Winter Ambrosia starts with organic apples and pears and offers a sweet-tart flavor to dishes. Besides when I made Bulgogi-Inspired Beef Jerky , I used apples to tenderize the beef; using pears is traditional. So, that's not too far out in left field on the flavor profile, right? Seasoned Rice Ingredients  serves 8 4 cups short grain rice (sushi rice) 4 cups water plus more for soaking ...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. Do you do 'Taco Tuesday' in your household? Ours is not every week, but we do love our tacos. I enjoy repurposing leftovers into tacos such as my Duck-os (Leftover Duck + Tacos) . And in recent weeks Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas have made a showing because Jake eats plant-based during the week. But when I had some fresh local black cod this week, I decided to make some fresh fish tacos. And I always have homemade kimchi in my fridge, so I went with an Asian-spiced fish. I used the  Winter Ambrosia vinegar  from The Quail & Olive* which has become my go-to for a tart, but bright vinegar; plus it balances the saltiness of soy sauce nicely. Ingredients  serves 4 with leftovers Fish 1 to 2 pounds fish, deboned and...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. I am not big on eating candy. But if I had to pick one, I'd choose SweetTarts every time. I love the tartness that makes my mouth pucker with a kiss of sweetness at the end.  I feel the same way about salad dressings or any kind of drizzle. This is one that I've been making for years...with whatever vinegar I happen to have in the house. But my recent collaboration with The Quail & Olive* has given me an army of delicious vinegars with which to play.  For this version, I opted for the earthy sweetness of the  Star Anise Vanilla Bean Balsamic  and the crisp tartness of the  Winter Ambrosia vinegar . Also, I change the herbs based on whatever is on my counter at the time. Yesterday, I had dill. During the summer, I add in basil most of the time. I...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   When I met with  Annelise Brabeck, the lovely and knowledgeable  proprietress of The Quail & Olive* in Carmel Valley, she mentioned that her Winter Ambrosia Vinegar was made with apples and pears. That immediately got me thinking about using it as I would a fruit shrub.  If you are unfamiliar with shrubs, they are  essentially fruit preserved with sugar and vinegar. They add a certain je ne sais quo to your cocktails and can be mixed with sparkling water for a refreshing homemade soda. You can make shrubs through a cooked process or a cold process; I do the latter. You can read one of my versions: Pumpkin Shrub . But this vinegar was a perfect shortcut for an Autumn sipper. Ingredients makes one cocktail ice 1 ounce  Winter...