Culinary Adventures with Camilla

Today the Sunday Funday group is sharing burger recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  And, for this event, Mayuri is hosting. She invited us to celebrate National Hamburger Month with her. Here's the line-up of our burgers from the #SundayFunday bloggers... A Day in the Life on the Farm: Hawaiian Burgers   Palatable Pastime: Queen City Burgers   Our Good Life: Mushroom Burgers with Chipotle Mayo   Culinary Adventures with Camilla: Truffled Beef Sliders  Food Lust People Love: Lamb Feta Mint Patties   Amy’s Cooking Adventures: Smash Burgers   Sneha’s Recipe : Keto Coconut Flour Pancake & A Sandwich Burger  Dana’s Table: The Apple Pan’s Hickory Burger Sauce Copycat Recipe   Making Miracles: Mushroom Swiss Bacon Burgers   Mayuri’s Jikoni: Chickpea ...

To go with the main dishes, I opted to make a version of Pommes Anna. Only I forgot to take a photo of the completed dish. Whoops. What this lacks in photographic artistry it made up with in earthy, fabulous flavor and texture. The classic French dish is made, traditionally with sliced, layered potatoes cooked in a very large amount of melted butter. I've made a version that included apples and cream as well. But for tonight, I decided to add in the flavors of black truffle, wood ear mushrooms, and carrot top greens. 6 T chopped carrot top greens 6 T chopped wood ear mushrooms freshly ground sea salt freshly ground pepper 3 pounds potatoes, peeled and cut into 1/8-inch-thick slices black truffle oil Preheat oven to 450°. Brush your baking dish - I used a round baking stone - with truffle oil and arrange a layer of slightly overlapping potato slices in a circular pattern in pan. Brush the potatoes with truffle oil. Sprinkle freshly ground salt and fresh...

Everyone has a 9-11 story. Just as, depending on your age, everyone remembers where they were when President Kennedy was assassinated or where they were when the Space Shuttle Challenger exploded. As I wrote, everyone has a 9-11 story. Here's mine. I wrote most of this on the 10th anniversary of that life-changing day. But - at the bottom - I get to the food part, the reason I'm posting this on this blog today. Flight 77 made an indelible mark on my life. When Flight 77 crashed into the Pentagon on September 11, 2001, claiming nearly 200 lives, including the life of Suzanne Calley, I lost a great friend and mentor. I watched her husband, Frank Jensen, grieve. I watched my husband grieve. And I grieved myself. Jake and I were in Cabo San Lucas with friends for a week-long vacation when we began to see news footage of the Twin Towers in New York burning. Because we were in Mexico, all of the reporting was in Spanish. Later we discovered an English-speaking channel. An...

As part of my Food52 potluck fennel pollen trifecta, I started with the Roasted Fennel & White Bean Dip  that was posted by the Singing_Baker  and added a few touches of my own, including fennel pollen and truffle oil. For Roasted Fennel 2 large fennel bulbs, trimmed and cut into 1" pieces splash of olive oil freshly ground sea salt  freshly ground pepper Preheat the oven to 350 degrees. Lay the fennel on a baking dish, drizzle with olive oil and sprinkle with sea salt and pepper. Roast for 50-60 minutes - until the fennel is softened and caramelized. Remove from the oven and let cool.  For the Cannellini Dip 3/4 C olive oil 1 T minced fresh garlic 2 1/2 C cooked cannellini (white beans), drained and rinsed 1 sprig fresh rosemary, chopped 1 T freshly squeezed lemon juice 1 C Parmigiano-Reggiano cheese, grated 1 T fennel pollen In a blender, blend the fennel, the beans, the garlic, the oliv...

Frittata, in Italy, is usually a Sunday dinner kinda thing that uses up all the leftovers from the week. But I love it as an easy appetizer for parties. So, for the Pair of Pumpkins baby shower yesterday, I whipped up a roasted pumpkin frittata. I started with some savory roasted pumpkin slices and the baby Spring onions from my High Ground Organics CSA box last week. Butter your baking dish and lay in your veggies. Top with eggs beaten with milk. And bake in a 350 degree oven until the center is firm, usually about an hour. To serve: slice, top with chopped herbs (I used a combination of mint, cilantro, and parsley), freshly ground sea salt and pepper. And for a truly lavish appetizer, drizzle a little bit of black truffle oil over the entire tray.

You know how In'N'Out has 'Animal-Style'? Well, we have Mac-N-Cheese, Camilla-Style. Despite what one of my friends said about me becoming a mom and cooking out of "the blue box", I can proudly say that my kids do not eat that kind of macaroni and cheese. My version is a family favorite, so that's what I whipped up for dinner to celebrate the end of a successful school year. Onward and upward to 3rd and 5th grades. Wow. At least I have all summer to practice that: 3rd and 5th grades. 3rd and 5th grades. 3rd and 5th grades. How did that happen? First, some clarifications... Mine may or may not actually contain any mac (aroni), or elbow pasta; last night, it didn't. Instead I had a package of trottole , spinners. Mine is not orange. I use whatever cheese I have on hand. Last night it included: ricotta, mozzarella, and parmesan. So, it was mostly white-hued. Mine is not plain.  Last night I tossed in some silky, sauteed fennel slices...