Culinary Adventures with Camilla

Welcome to the  Foodie Extravaganza !  v. January 2015 = All About Oats We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is  oatmeal.  Get excited!! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza .  We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Looking for our previous parties? Check them out  HERE . This month's #FoodieExtravaganza is twice as much fun. You get the usual collection of recipes from the group's bloggers. Plus you have a chance to win an oatmeal cookbook. When Kathy Hester found...

When I was trying to decide what to put underneath my marinated grilled octopus, I thought: risotto! Normally risotto is my "use-whatever-you-have" kinda dinner, but I asked my boys what they thought. Jake said mushrooms, D suggested lemon, and R wanted mint. Sounded good. So, I made a mushroom-lemon-mint risotto. Ingredients  makes 8 servings 2 cloves of garlic, minced 2 T butter splash of olive oil 3 C sliced fresh mushrooms (I used a medley of mushrooms from Far West Fungi that included canary oysters, "regular" oysters, and shitakes) 2 C arborio rice 2 C farro* 6 C stock 2 C boiling water 8 oz marscarpone cream juice and zest from 1 lemon marinated grilled octopus (recipe to come) fleur de sel freshly ground pepper 1/2 C fresh herbs (I used mint and parsley) *I didn't have enough arborio rice on hand, so I supplemented with farro, an ancient variety of wheat. This is flexible. You can make it with any kind rice or even barley! Proce...

Due to waaay too much vino on Friday night, I am getting a late start on blogging about the food I served that evening. We celebrated Jake's 36th birthday with 'A Fungi Feast for My Fun Guy.'  First up: a triple mushroom pâté. I served this with raisin-rosemary crackers from Trader Joe's. I started with a recipe from Gourmet magazine from 1997 and tweaked a bit to come up with this version. It's a pretty involved recipe, but it's well worth the effort. 1 1/2 C chicken stock 2 C chopped shitake mushroom 2 C chopped trumpet mushroom 2 C chopped crimini mushroom 1 stick butter 2 minced shallots 4 minced garlic cloves 1/4 cup wine 1 C organic heavy cream 4 large eggs 1/4 cup ground almond meal 1/4 C chopped fresh flat-leaf parsley 2 t chopped fresh thyme 1/3 cup panko bread crumbs 1-1/2 T fresh lemon juice 2 t pink Himalaya salt 1/2 t freshly ground black pepper Butter loaf pan, then line bottom and sides with parchment paper and butter pape...