Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of L'Ecole .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.   If you're been following my blog, you'll know that I'm doing a series of monthly posts in collaboration with  L'Ecole Winery .* A group of us participate in a virtual tasting with their marketing manager, the winemaker, and the general manager and discuss timely topics. This month, we are talking about harvest with their  2019 Frenchtown . And we got to, virtually, meet the new marketing manger, Ben. Looking forward to working with him though we will all miss Marta who is on her new adventure in her home country of Portugal. L'Ecole's 2019 Frenchtown As this is the first red wine released of the season - it comes out about seven months ahead of the other reds - it's fitting that it's the first red wine on which this group is focused. The 2019 Frencht...

  At the end of last year, I posted a recipe and my thoughts about P.S. I Love You by Cecilia Ahern.* I was way ahead of schedule as we are reading it this month (February 2021) for our online Lit Happens group and watching the movie adaptation next month (March 2021) for the online Food'N'Flix group. You can read my blogpost Dublin Coddle + P. S. I Love You .  In any case, I picked up the sequel of the book - Postscript by Cecelia Ahern* and read through it in an afternoon. As is sadly often the case, the sequel didn't live up to the original...in my mind. But it was still an enjoyable way to spend some time in a chaise lounge in the sun this weekend. On the Page This book picks up seven years after P.S. I Love You ends. Holly has moved on in both life and love, but agrees to do a podcast with her sister about grief. And that takes her down a rabbit hole of helping terminally ill patients write and deliver letters to their loved ones after they are gone. It was an inter...

Today we're sharing brunch ideas for Mothers' Day. And, if you're anything like me, you make your own Mothers' Day brunch. So I prefer things to be easy-to-make or something made ahead of time. Here's the line-up for today's recipes... Chocolate Strawberry Cream Cheese Breakfast Braid  by Family Around the Table Cinnamon Rolls by Hezzi-D's Books and Cooks Framboise Whipped Stilton Cheese Toasts by Culinary Adventures with Camilla Katsu Sando Finger Sandwiches  by A Kitchen Hoor's Adventures Lavender Tea Bread with Fresh Lemon Glaze by Our Good Life No Bake Strawberry Yogurt Pie  by Art of Natural Living Slow Cooker Mexican Breakfast Casserole by A Day in the Life on the Farm Zucchini Tomato Gratin by Karen's Kitchen Stories We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our Pinterest board , too! Framboise Whipped Stilton Cheese Toasts This was just one ...

Here we are the first post for October in our Kitchen Matrix Cooking Project. You can read more about that here . This month, I picked the recipes and we're starting this Bittman's Finger Foods Generator. And it is the quintessential example of this recipe model: ingredients suggested, combinations up to you, and really everything else is up to you, too. Here's what the others made for this topic... An InLinkz Link-up Bruschetta and crostini are some of my favorite go-to appetizers. They're easy...and incredibly flexible. I've made Fig and Olives Bruschetta , D has made Roasted Strawberries Bruschetta , and we even made a Sea Urchin Crostini one time. So base + spread + finishing touches. rustic baguette mascarpone (I bought mine today, but we love homemade mascarpone ) honey-candied lemon slices basil, thinly sliced bee pollen for garnish

Welcome to the March event for The French Winophiles, a wine-swilling, food-loving group coordinated by Christy of  Confessions of a Culinary Diva . We've made it around France. And by c licking on the following regions you can read my recipe post that includes the #winophiles round-up as well. So far, we've traveled - by tabletop and goblet - to  the Loire Valley ,   Corsica ,  the Southwest ,  Languedoc-Roussillon ,   Côtes du Rhône ,   Bordeaux ,   Champagne ,  Burgundy , and Alsace . To Pays Nantais Today we're headed to the  Pays Nantais region of the Loire Valley. The Pays Nantais is the area around the city of Nantes, on the central western coast of France. Its wine production dates back to the Roman era and it's known for producing stellar Muscadet. On this map, we're looking at the green areas today. The  Pays Nantais  Pairings Culinary Adventures with Camilla  presents Balsamic Roas...

This month, for #FoodieExtravaganza, Wendy of A Day in the Life on the Farm is hosting. She picked mushrooms as our theme. Yum I lo ve mushrooms. I had initially hoped to use a variety of wild mushroom, but when it came time to make the dish, I only had shiitake mushrooms at my fingertips. If you are a blogger and you're interested in joining in the fun, visit us at our  Facebook Foodie Extravaganza page . You can also visit our past party submissions on our  Pinterest Foodie Extravaganza board  . We hope you will enjoy the recipes we are sharing this month. Just look at all the wonderful Mushroom recipes being shared today! Cheesy Mushroom Chicken by Fearlessly Creative Mammas Chicken and Mushroom Stuffed Crepes by Cooking with Carlee Crusted Seafood Mushroom Caps by The Freshman Cook Duxelles by Food Lust People Love Marinated Mushrooms by Making Miracles Mushroom and Chorizo Ragu by Cookin' and Craftin' Mushroom Bread Pudding by A Day ...

When someone pointed me to the Summer Strawberry Kids Cookoff   and we had fresh strawberries in our High Ground Organics CSA box last week, my Enthusiastic Kitchen Elf was game to create a fun, tasty appetizer. We've been enjoying dinners al fresco during these warm summer evenings. He carted his tray out to the yard. The contest rules stated 'five ingredients or less.' D asked if salt and pepper counted as ingredients; I thought so. He tasted his strawberry concoction and decided, with the cardamom (his favorite spice!), it didn't need salt and pepper. Great. I ngredients 1 to 2 pounds fresh organic strawberries (you can use 1 quart) 1/2 red onion, thinly sliced 1/4 C balsamic vinegar 1 t ground cardamom crème fraîche and bread for serving Procedure Preheat oven to 375 degrees F. Hull and slice strawberries in half lengthwise. Place them in a mixing bowl with red onion. Pour in the vinegar and toss to coat. Spoon the mixture onto a...

The second Saturday of the month is one of my favorite days. Do you know why? Because it's our #winePW - Wine Pairing Weekend - reveal. I absolutely adore it. How can you not love bloggers who love food  and  love wine. It's a fantastic event from which I always make a wine shopping list. And this month Jeff of  foodwineclick  is hosting this month. Here's  his invitation . “Sparkling Wines and Hors D’oeuvres." December is rife with holiday parties! So, our job this month was to create some great sparkling wine and appetizer pairings. What a perfect theme as we head into the season! If you see this early enough, please join us December 13th at 10 a.m. Central Time. We’ll be chatting on twitter at  #WinePW  about our creative holiday sparkling wine pairings. We’d love to have you join us! In My Glass For these events, I try to pick a somewhat local-to-me vintner...and something I haven't highlighted before. This month, I opted for ...

I discovered this dish -  Pa amb Tomaquet  - during our Cooking Around the World Adventure - when we traveled by tabletop to Andorra . Tonight I modified the recipe to make  Pa amb Tomaquet with Hops. My cooking obsession with the Cascade Hops from the Lamberts continues. But this is not simply gratuitous hops addition; you can really taste the hops. And it is fabulous...and fun. Ingredients slices of bread garlic cloves - to match the number of pieces of bread +  2 cloves 2 C cherry tomatoes, sliced into wedges olive oil fleur de sel freshly ground pepper 2 Cascade hops blossoms, pulled apart Procedure Toast the bread slices in an oven. In the meantime mince 2 cloves of garlic and place them in a small mixing bowl. Stir in the cherry tomato wedges and hops blossom petals. Drizzle in olive oil and sprinkle with salt and pepper to taste. Set aside. To assemble...rub each piece of bread with a clove of garlic. Top with the tomato mixtu...

Dolcelatte literally means 'sweet milk' in Italian. And while the label 'sweet' is definitely applies to this bleu-veined soft Italian cheese, it's a lot more complex than that. I was inspired to augment this cheese with even more flavor layers. I served this cheese smeared on a slice of bresaola, topped with chopped macadamia nuts, and dotted with bee pollen...all atop a slice of ciabatta. Che squisito !

I have been sitting out for the last few weeks of the Food Matters Project  because the end of the school year always seems to kick my tail with obligatory things while all of my fun projects get shoved to the background. But when a friend and I decided to split up dishes for our own Mothers' Day feast and I took appetizers, I knew that I could squeeze in this week's Bittman assignment - Bruschetta Rethought - which was selected by Laura of Chef Laura at Home . First, an Italian lesson, because nothing makes me want to walk out of an Italian restaurant more than when the waiter pronounces something incorrectly. Sorry. Just a pet peeve of mine. This dish is pronounced brews-Keh-ta not brew-SHeh-ta. We were recently at an Italian deli and I ordered two drinks for my kids - one aranciata and one limonata . The man behind the counter said, "Wow, I've worked here for 6 years and you are the first person who has ever pronounced those correctly. God, I hate how p...