Culinary Adventures with Camilla

Welcome to our May #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month she said, "Let's dig a bit deeper into Eastern Europe with a culinary visit to Bulgaria!" It's hard to believe that we, at least in California, are going on nearly two months of shelter-in-place orders. It's been challenging to get the groceries I want, but we are making it work. But I always have potatoes and eggs these days. Before we get to my recipe, here are the others' Bulgarian recipes... Pandemonium Noshery: Bulgarian Sausage Stew   Sneha’s Recipe: Mekitsa - Bulgarian Fried Doughnuts   Sara’s Tasty Buds: Gevrek   Culinary Adventures with Camilla: Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin  Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)   Making Miracles: Gyuveche   Kitchen Frau: Patatnik (Bulgarian Potato Pie)   Dinner By Dennis: Kebapche (Bulgarian Grilled Keba...

Stephanie from Sustainable Cooking for One was assigned to my blog this month for the Secret Recipe Club . She toyed with the idea of making my pumpkin mac'n'cheese or my sesame noodles, but ended up baking her version of my  Tutmanik , Bulgarian Cheese Bread. Click to go to her post ; she made hers gluten-free. Click for my original post .

I'm a little late to the Food Matters Project   party this week. Sorry. My older son turned 10 on June 1st and we spent the weekend celebrating and spoiling him with a camping trip...with 5 other families in tow. It was exhausting, but so worth the effort. So, needless to say, my Bittman-inspired tomato crisp took a backseat. But I finally made it for dinner last night. A Bulgarian goat cheese laden, chestnut flour-topped tomato tart. Nicole from the Giving Table picked our recipe this week. Click here to read her take on the dish. And click here to see what the other creative cookers whipped up (look in the comments section). Since I was already making a caramelized onion tart for Riley's end of the year party , I decided to make a bottom crust for this dish, too. The Crust 2 C white whole wheat flour 1/2 C butter 1/2 C cold water Use a pastry cutter to blend the butter into the flour. Add the cold water and mix lightly until it forms a ball. Roll the...

We are back on track with a tabletop travel adventure to Bulgaria tonight. Bulgaria is a mountainous country on the Balkan peninsula that is bordered by Romania, Serbia, Macedonia, Greece, Turkey, and the Black Sea. The cuisine seems to reflect influences of those neighboring nations. Since Jake was out the door to see a play tonight, I needed recipes that were quick and easy. Here's what I made... Vipava Corba (Bulgarian Cabbage Soup) click the name for the original recipe post Tutmanik (Bulgarian Cheese Bread) Enjoy my tabletop travels. Join me in whipping up a dish or two. If you do cook something from If If you cook a recipe from one of these countries, I'd love to hear about it. Feel free to comment on the posts themselves or email me at constantmotioncamilla at gmail dot com. This Knight of the Global Table Adventure is signing off for now. We're traveling to Burkina Faso next.

I was looking for a dish that was (1) quick and (2) Bulgarian so that I could cook a tabletop adventure before Jake ran out the door this evening. This was it: Vipava Corba , a Bulgarian cabbage soup. Absolutely delicious! 2 cans of beans (I used 1 can of cannellini beans and 1 can of red kidney beans) 3 potatoes, scrubbed and cubed 2 leeks, trimmed and sliced 1jar sauerkraut 5 strips applewood smoked bacon 4 C organic chicken broth (the original recipe calls for beef stock) smoked sea salt and flower pepper 2 T white whole wheat flour 2 T olive oil 2 T minced garlic thick, European-style yogurt for garnish paprika In a large soup pot, saute bacon, leeks, potatoes and garlic in oil for 15 minutes. Add flour and stir well. Saute until flour turns golden about 5 minutes. Add salt, pepper, sauerkraut and broth. Simmer for 15 minutes. Add beans and simmer for another 15 minutes minutes. Garnish with a dollop of yogurt and sprinkle with paprika. Serve with a we...

Very similar to a scone, this bread was surprisingly flavorful albeit on the salty side. And I loved how quickly it came together. For a more traditional take on this bread, sprinkle the bread with caraway seeds before baking; I, unfortunately, didn't have any. Next time... 1 C organic European-style yogurt (thick) 2 Eggs 1/4 C olive oil 6 oz crumbled feta cheese 2 C white whole wheat flour 1 t baking powder 1/2 t Hungarian paprika Preheat the oven to 400 degrees. In large mixing bowl, place yogurt, eggs, oil, and feta. Gently stir in flour and baking powder, stirring until just moistened. Pour into a well-greased baking dish. Lightly sprinkle with paprika. Bake in a preheated 400 degree oven for 25 minutes or until a toothpick comes out clean. I served this with bowls full of Vipava Corba (Bulgarian Cabbage Soup). I am sharing this recipe with girlichef's Bake-Your-Own-Bread series . Go check out what others are baking.