Culinary Adventures with Camilla

Simona from  Briciole  is our   Cook the Books   hostess for this round (October-November 2018); she chose   The Cooking Gene: A Journey Through African American Culinary History in the Old South  by Michael W. Twitty .*  You can read Simona's invitation:  here .  Talk about waiting till the last minute...the posts are due today. Yikes. I have had this book since Febuary, but didn't pick it up till October. And to date, I still haven't finished it. On the Page Let me start with this: I thought I would love this book. I mean: food +  history + recipes = my kinda book. Usually. And I have long admired Twitty when I've heard interviews on NPR and read pieces about him. But I had a really tough time getting through this book.  Actually, I already admitted that I didn't finish it. I tried though. I really, really tried. I carted that book with me to multiple robotics competitions, even leaving other books at home so that ...

I am of the mindset that chimichurri makes everything taste better! Seriously. Who doesn't love that herby, tangy condiment from Argentina that is equally complimentary to meat as it is to veggies? These chimichurri meatballs used ground pork and with pork sausage and were the perfect addition to my Wine & Fine Swine birthday dinner party. They are easy to make, yet impressive. I braised them in beef broth, but you can also bake them in the oven. And - even better for me this month - they are Whole30 compliant. Ingredients Meatballs 1 lb ground pork 1 lb ground pork sausage (I used an Italian-spiced sausage) 1/2 C ground almonds 3 cloves garlic, crushed and minced 2 T fresh parsley, minced 1 t fresh oregano, minced pinch of red pepper flakes zest from 1 organic lemon freshly ground salt freshly ground pepper 1 egg 1 T olive oil 1 C beef broth Chimichurri 1 C fresh parsley 1/2 to 3/4 C olive oil 1/4 C vinegar (I used appl...

The Sunday Supper Family is kicking off 2016 in a big way! January is designated National Sunday Supper Month so what better time to get together and share your favorite Sunday Supper?!? The Sunday Supper Movement's mission: get as many folks as possible around the family table. The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together. The focus on great food and memories with the family is one I wholeheartedly endorse...all week long. Not just on Sunday. Here's what the Sunday Supper Family shared today in our first post of 2016... Appetizers and Soups Borscht from Serena Bakes Simply From Scratch Cheesy Garlic Crescent Rolls from Wallflour Girl Cheesy Sausage Stuffed Mushrooms from Runner’s Tales Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen Garlic Chili Tiger Prawns from Food Lust People Love Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate Lion’s Head Meatball Soup f...

Thanks to a trio of sponsor deliciousness, I am bringing these Smoky Karma Stovetop Beans to our #10DaysofTailgate party. You can heap these onto to hot dogs or spoon them over nachos. We just ate them straight from a bowl. Thanks to event sponsors:  Bob's Red Mill ,  Intensity Academy , and Not Ketchup *   for the great ingredients to make this dish extra special. Ingredients 1 lb 13 oz dried beans (I used  Bob's Red Mill  13- Bean Soup Mix) water 4 oz pancetta 1 onion, peeled and diced 4 C vegetable broth 4 C beef broth 1/4 C Not Ketchup 's Smoky Date 1/4 C raw agave nectar 2 T apple cider vinegar 1 T Carrot Karma Hot Sauce by  Intensity Academy freshly ground salt, to taste freshly ground pepper, to taste Procedure Place your dried beans in a pot and cover with, at least, 2" of water. Let soak overnight. Drain the beans and rinse them. Slice your pancetta as thinly as you can. In a large souppot, saute ...