Culinary Adventures with Camilla

Welcome to the March 2018 version of  Improv Cooking Challenge . This group is headed up by Nichole of  Cookaholic Wife . The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: blueberries and lemongrass. An InLinkz Link-up It's not quite time for blueberries yet; we love when we get to go blueberry picking in Harkins Slough ! Thankfully, the markets have some pints albeit expensive ones. Blueberry and Lemongrass Chutney-Glazed Chicken Thighs Ingredients  serves 12 Chutney 1 red onion, peeled and thinly sliced olive oil 1 pint organic blueberries 1 cinnamon stick 1" knob fresh ginger, peeled and grated 1/2 t fresh lemongrass, minced 1/4 C organic dark brown sugar, lightly packed 3 T vinegar (I used an aged balsamic) 1 t fresh herbs (I used a mixture of mint and thyme) 1/2 t salt juice from 1 organic lemon (I used a Meyer lem...

As another entree for the blueberry baby shower last weekend, I made Blueberry Chutney-Glazed Chicken Thighs. So easy. Ingredients makes a dozen 12 organic, bone-in chicken thighs 6 cloves garlic, crushed 1-1/2 t ground cardamom 1-1/2 t ground paprika 1 t ground ginger 1 t ground coriander 1 T ground cumin 1 t ground turmeric 1 t freshly ground sea salt 1 t freshly ground black pepper olive oil red wine blueberry chutney (my recipe here ) Procedure Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients and rub the spices into the meat. Drizzle with olive oil and red wine. Cover the container. Refrigerate overnight. Remove chicken from the refrigerator at least 30 minutes before you want to start cooking. Preheat the oven to 400 degrees F. Place chicken in a baking dish. Drizzle with more olive oil. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and...

Last night, after the boys were in bed, Jake asked, "Can you make some cookies?" Hmmmm...I wasn't about to go to the store since I was already in pajamas. So I looked at the ingredients I had in my fridge and pantry before I answered. Yes, I can. This recipe is incredibly flexible...and something you should be able to whip up late at night without too much trouble. Use whatever jam or jelly you have in the fridge. I could have made lemon curd bars, but opted to use the last of my blueberry jam. Ingredients 1 C butter 2 C flour 2/3 C organic granulated sugar 1 t baking powder 2 egg yolks blueberry jam (I used about 4 to 5 tablespoons for an 8" square pan) Procedure Preheat oven to 350 degrees F. Place flour, sugar, and baking powder in a large mixing bowl. With your hands, press the butter into the flour, flattening the cubes into flat leaves. Add in the egg yolks and press together gently to form dough. Press two-thirds of the dough mixture int...

This morning I took the mini-boys blueberry picking at our CSA farm. Click ( here ) to read about that adventure. Needless to say - I have blueberries on my brain. And since Jake stayed home to do homework, I picked up a blueberry beer for him on our way home. Sea Dog Brewing Company 's Wild Blueberry is a wheat beer brewed with wild Maine blueberries. The aroma and flavor is distinct and fruity. Thankfully it smelled - and tasted - like actual blueberries and not some awful artificial version. This was fantastic with just a handful of fresh berries! Now I can get started on whipping up some goodies with the blueberries we pick.