Culinary Adventures with Camilla

For June's French Winophiles event, Lynn of  Savor the Harvest  is hosting and she's asked the group to look at the wines of Maury. Read her invitation  here . If you reading this early enough, feel free to jump in on our Twitter chat. We'll be live on Saturday, June 19th at 8am Pacific time. Just follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here's what the writers are sharing... Linguini with Tuna and White Beans and a Rose from Maury written by Wendy at A Day in the Life on the Farm A Riff on Clapassade + Château Saint Roch Chimeres 2016 from Camilla at Culinary Adventures with Camilla Sipping sweet Maury Vin Doux Naturel in strawberry season from Linda, My Full Wine Glass Coming home and finding a new home – the stories of two wines from Maury as told by Robin from Crushed Grape Chronicles The Maury Region from Cathie at Side Hustle Wino Looking at the Sweeter Side of Maury from Susannah from Avvinare Maur...

I have a few Peter Mayle books on my bookshelf. Last February, we read A Year in Provençe as a #Winophiles' tie in; you can read my post A Book, An Inspired Braise, and A (Surprise!) Bottle of Redfrom Provençe . And Chasing Cezanne was a Fun, Fluffy French Caper.   So, when I was looking for something easy to read last weekend, I picked up  French Lessons: Adventures with Knife, Fork, and Corkscrew  by Peter Mayle*.  On the Page In French Lessons , Mayle offers readers a quirky food and wine map of France as he traipses around the country in search of culinary adventures. He attends the annual messe des truffes in Richerenches; that's a Sunday mass to celebrate the black truffle. He goes to Bourg-en-Bresse to join in the annual celebration known as Les Glorieuses  where they honor and feast on the blue-footed Bresse chicken. In the chapter "Undressing for Lunch", he visits a famed clothing-optional beachside café in St. Tropez. And he is initiate...

When my blogging friend Aly of Cooking in Stilettos   and Aloha Flavor  suggested a blogging event called the Harvest #BloggerLuau, I was in. Immediately. I love all the flavors of the islands.  The event didn't come together for a variety of reasons, but I decided to share the recipe I had prepared anyway. It's too good not to share it. Well, if you don't mind tentacles! I had always thought that pokē  was a raw salad served as an appetizer in Hawaiian cuisine. Turns out that pokē is the Hawaiian word that means "to section" or "to slice or cut". So, it's about how it's cut. I found lots of recipes for tako (octopus) pokē . but none with squid. I decided to give it a try. Ika means squid. Click for how to clean squid . Ingredients 2 pounds squid, cleaned 1 C onion, diced 1" knob of fresh ginger, minced 1 T olive oil 1/2 C sake 1 T sesame oil 1 t roasted sesame seeds 1/2 C soy sauce or tamari hot sauce to tas...