Culinary Adventures with Camilla

This month the Movies and Munchies group is watching  Uncorked , hosted by Debra of  Eliot's Eats . Read  her invitation . I had seen the movie before, but wasn't watching it with foodie goggles on. So, I settled down on the bean bag and started to stream it. Jake looked at the screen and commented, "I think we've watched this before." I know, but now it's assigned, so I am going to watch it again! On the Screen At the base of it, this is a movie about a man who dreams of earning his master sommelier certification while his dad expects him to take over the family business, a barbeque joint. Elijah works in a wine shop as well as his family's restaurant. And the movie takes us from Memphis to Paris and back again. While I definitely admire those who have studied and earned those accolades, I have never had any desire to be able to identify grapes, vintages, and location just from a mere whiff and a small sip from the wine. For me, it's enough that the w...

I am not big on sandwiches, but I do have a favorite: the Reuben. And while we are still on shelter-in-place orders, headed towards the middle of our third month, I decided to make my own version that included slow-roasted brisket and homemade sourdough rye bread. I had invited my foodie pals to join me to celebrate National Herbs and Spices Day, which is June 10th, with a new recipe and spice swap. I wrote: "National Herbs and Spices Day is 10 June 2020, so I figured we would post a week ahead of that on June 3rd. I will pair you with a blogger for whom you will select a spice ($10 limit) and ship for receipt by May 15th. Then, on June 3rd, we all post recipes using the spice we received." Here are the posts for #HerbsandSpicesDay... My Favorite Sandwich: The Reuben by Culinary Adventures with Camilla Roasted Fingerling Potatoes with Herbs de Provence by A Day in the Life on the Farm Chipotle Red Jalapeno and Cilantro Compound Butter   by Our Good Life Grill...

This is a sponsored post written by me in conjunction with the bonus May #WinePW Israeli wine event. A wine sample was provided for this post and this page may contain affiliate links. The Wine Pairing Weekend - #WinePW - group was offered the chance to explore wines from Yarden Wines* which represents two wineries: Golan Heights Winery and Galil Mountain Winery as well as a Yarden Wines label. Our bloggers were lucky enough to receive a variety of samples from these labels. You can read Jeff's preview post: here . But the if you are reading this early enough, feel free to jump in on our May bonus Twitter chat. We'll be live on Saturday, May 23rd at 8am Pacific time for about an hour. Follow the hashtag #WinePW and be sure to add that to your tweets if you chime in so that we can see it. In the meantime, here are the posts that the bloggers have planned. They will all go live between Friday, May 22nd and early on Saturday morning before the chat. Cheers! The Y...

This month, the Wine Pairing Weekend group is, once again, celebrating Open the Bottle Night which was February 24th. You can read host David from Cooking Chat's invitation: here . The Other Bottles Martin from ENOFYLZ Wine Blog posted  A Journey To IberiaAnd Beyond for Open That Bottle Night Lori from Dracaena Wines shared  Emotion, Not Money or Age for this #OTBN Wendy at A Day in the Life on the Farm  simmered  Instant Pot Irish Stew with a White Cheddar Crust  Jane from Always Ravenous served Chicken Breasts in a Tart Cherry Pinot Noir Sauce   Camilla at Culinary Adventures with Camilla paired Brisket over Butter-Braised Leeks + Hundred Suns’ Ciel du Cheval 2015 Nicole from Somm’s Table shared  The Big 10, Champagne,Burgundy, and #OTBN Gwendolyn at Wine Predator blogged about Open that Bottle Night 2018: Ranchita Canyon Vertical Paired with Lasagna On Cooking C...

1 4-pound beef brisket splash of olive oil 2 onions, peeled and diced 4  cloves garlic freshly ground sea salt freshly ground pepper 2  C red wine 1-1/2 C organic chicken broth 1 onion, peeled and diced 4  C organic, seedless red grapes 2-3 sprigs of fresh oregano 2-3 stems of fresh parsley 1 stem fresh rosemary 1/4  C olive oil or duck fat, if you have it 1/4  C white whole wheat flour Preheat oven to 350 degrees F. In a pan, cook 2 C of the onions and whole garlic in hot oil until onions are tender. Spoon the mixture into a roasting pan; I used a deep stoneware dish. Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover and roast for 2 hours. Remove cover and roast, uncovered, for another hour. Remove brisket from oven; stir in 1 C diced onions. Cover and refrigerate overnight. Remove the dish from the fridge and let it come to room temperature. Preheat oven to 375 degrees F....