Culinary Adventures with Camilla

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here . Links are also updated each month on this home page . We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog to foodlustpeoplelove[at]gmail[dot]com . Karen of  Karen's Kitchen Stories  is our hostess this month. And she chose GARLIC, in honor of National Garlic Day which is April 19th in the United States. So...she invited us to incorporate black garlic, white garlic, elephant garlic, smoked garlic; powdered, roasted, raw, crushed or whole into our bread creations! Our Garlic Bread Basket... Black Garlic Parmesan Sourdough Bread from Magnolia Days Buttery Garlic Knots from Sara's Tasty Buds Buttery Garlic Pull Apart Bread from Cook's Hideout Caramelized Garlic Chèvre Stuffed Bread from...

Okay, I didn't make this, but I will...and soon! After a morning hike, we stopped for a lavish lunch - and to use up a gift certificate friends had given us. When I write 'lavish' I mean a meal replete with mimosas and three desserts! This was Riley's pick and it was inspiring. A large scoop of Valrhona chocolate mousse was served with a puddle of arbequina olive oil, black salt, pink salt, and a crisp piece of bread. Wow.

This hardly qualifies as a recipe. But I decided to post it anyway because the flavors were outrageous. This tastes like summer. Sliced tomatoes, fresh chopped mint, black lava salt, and a generous dousing of olive oil. Make sure your tomatoes are ripe and your olive oil is a great quality, preferably a nice grassy one.

I love salt. All different salts. And I've been trying to figure out what to do with a pouch of black lava salt from Hawaii that someone gave me. I decided to salt some marshmallows. butter powdered sugar 1 C cold water, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 2/3 C ginger syrup 1/2 t ground ginger 1 t ground ginger black lava salt for garnish Prepare a 9×13 inch pan by buttering it and dusting it with powdered sugar . Place 1/2 C of water in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes. Place remaining water, sugar, syrup, and ground ginger into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer. With the mixer on low speed, slowly pour hot syrup down the side of the bowl, being sure to avoid the whisk as it will splatter the syrup and could possibly burn you. Once all of the syrup is...