Culinary Adventures with Camilla

This month, I hosted the online Movies & Munchies group and asked the crew to watch Letters to Juliet. You can read my invitation here . Our group is small and mighty, but the posts always make me hungry. The Recipe Round-Up Wendy of A Day in the Life on the Farm shared her  Mushroom Spaghetti . Wendy shared: "There was quite a bit of food inspiration.  When the film first starts Sophie is hand fed fresh spaghetti by her fiance.  When they first arrive in Verona her fiance is going to a conference about truffles and is very upset when Claire can't understand why he would want to sit in a class about mushrooms.  He corrects her, dispelling the notion that truffles are just a mushroom. Mushrooms show up again at the end of the film convincing me that I wanted to make a pasta recipe that starred mushrooms." Terri of Our Good Life posted Letters to Juliet Inspired Mushroom Risotto . Terri sets the stage: "A group of Italian women, Juliet's secretaries, answers ea...

It's hard to believe that it's August already...and we, at last here on California central coast, are entering our twenty-first week of the shelter-in-place orders. That has meant lots and lots of time in the kitchen...I almost forgot that I had already picked and cooked a recipe for this event. But here we are in August for another installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . Evelyne directed us to explore the cuisine of Bangladesh. So, today the crew is sharing... Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters)   Pandemonium Noshery: Zafrani Pulao   Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota   Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack)   Making Miracles: Bangladeshi Chicken Korma   Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry)   Amy’s Cooking Adventures: Shemai (Sweet Vermicelli ...

During the winter, I love roasting vegetables. Who am I kidding? I love roasting vegetables all year long. Check out my Roasted Kabocha Fries , Smashed Turnips and Potatoes with Roasted Carrot Hummus , and Roasted Cabbage Steaks . The caramelization that develops in the oven adds a sweetness and overall deliciousness. Besides, roasting vegetables is so simple. This presentation is one I've been making for years as tahini is a kitchen staple in our household. Ingredients  one head serves 4 to 6 1 head organic cauliflower 1 to 2 T olive oil 2 to 3 T tahini freshly ground salt freshly ground pepper Procedure Preheat oven to 375 degrees F. Trim the cauliflower head so that it sit flat on your parchment or silicone mat-lined baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil. You don't need to completely cover the head, but it you want to rub it in, that's fine. After 50 minutes remove the tray from the oven and ra...

Years ago I saved a recipe for Roasted Walnut and Cauliflower "Meat"; you can read the recipe here . If you're looking for a tasty, meatless option for Taco Tuesday, try it! I was intrigued by the combination of nuts and cruciferous and decided to give it a go. And, for a quick weeknight meal, after robotics meetings and music lessons, I assembled soft tacos for the family. According to a survey conducted by the California Walnut Board, flavor and texture are the top reasons people choose meat-centric dishes over plant-based alternatives. This dish mirrors the meatiness with a hearty vegetable and a toothy nut. Red Walnut, Roasted Cauliflower, and  Crisped Shiitake Soft Tacos  original recipe  s erves 6 Ingredients walnut-cauliflower "meat" 1 pound cauliflower florets 1 C walnut pieces, chopped (I used raw red walnuts) 2 T olive oil, divided 1 T freshly squeezed lemon juice 2 shallots, peeled and minced ½ C chicken stock (or...

For the soup course for our  Ab Ovo Usque Ad Mala  Thanksgiving menu, I was inspired by this passage in Crystal King's  The Chef's Secret* -  "Soups of cauliflower, mushroom, and leeks simmered for the better part of the day. When I finally made my way home that day I was exhausted" (pg. 200). This soup is fairly easy to make. The longest process is to caramelize the onions and the leeks though it is largely hands-off. Don't skip this step, however, as it add a delicate sweetness to the dish.You can also make this soup the day before you need to serve it. Also, I was serving a dozen guests. You can easily halve this recipe to serve a family of four with some leftovers. Ingredients serves 12 2 organic cauliflower heads 1 onion, thinly sliced, approximately 1 C while raw 2 to 3 leeks, trimmed and thinly sliced, approximately 1 C while raw olive oil 1/2 C half and half or heavy cream 3 C organic vegetable broth water, as needed freshly ground ...

Today the Festive Foodies are bringing you Halloween treats! Thanks to Ellen of Family Around the Table who asked us to share "any appropriate Halloween foods - sweet, savory, spooky cocktails or beverages." What fun! I love pickles and the boys have always thought that cauliflower resembled brains. So, pickled brains it was. This is easy and quick; it's ready to eat within a day! All Hallow's Eve Orange Cake by Family Around the Table All Eyes on You Cake Balls by Our Good Life Bloody Brainy Pudding by The Freshman Cook Candy Calzones by Palatable Pastime Creamy Caramels by Jolene’s Recipe Journal Eyeball Buckeyes by Big Bear’s Wife Ghosts in the Graveyard Trifle by Cooking with Carlee Ghoul Fudge by Cindy’s Recipes and Writings Graveyard Chocolate Pumpkin Rum Cupcakes by Daily Dish Recipes Halloween Layer Cake by Hezzi-D’s Books and Cooks Mini Mummy Dogs by A Kitchen Hoor’s Adventures Mini Mummy Meatloaves by A Day in the Life on th...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each 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 . Sneha of Sneha's Recipe is hosting this month. And she requested that we create dishes with spare ribs this month. "Braised, Slow Cooked or grilled or as side dish preparation ... make the way your family will enjoy," she encouraged us. The Spare Rib  Smörgåsbord Chinese Spare Ribs (Slow Cooker) by Caroline's Cooking  Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm  Pomegranate Braised Short Ribs ...

I have seen photos of cauliflower grilled cheese sandwiches and decided to give it a try as I had a head of cauliflower from my CSA box last week. I planned to experiment with this and post it for an upcoming grilled cheese event. Though we all liked this, I'm not sure I'd call it a grilled cheese sandwich . So, I will share it now and post another grilled cheese recipe then. Ingredients 1 head large organic cauliflower (or you can buy already riced cauliflower) 2 large eggs 1/2 C finely grated Pecorino Romano 1/4 C finely grated Parmigiano-Reggiano 2 t dried oregano freshly ground pepper 1 to 2 C grated sharp chedddar butter for greasing the skillet Procedure Slice cauliflower into wedges and place them in the bowl of a food processor. Process cauliflower until the texture resembles rice. I ended up with approximately 5 C cauliflower crumbles. In a large mixing bowl, combine processed cauliflower, eggs, Pecorino, Parmigiano, ground peppe...

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttle...