Culinary Adventures with Camilla

2 C grated zucchini 1 C grated sweet potato 4 T olive oil freshly ground sea salt 2 large eggs 1/3 C white whole wheat flour 1 t baking powder In a medium bowl, whisk eggs. Whisk in the flour and baking powder and stir together until well combined. Gently fold in the grated vegetables. In the medium skillet, heat olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about two minutes, or until golden brown around the edges. Flip and cook for another two minutes or until golden. Place on a plate and keep warm in the oven until ready to serve. I served these with plain yogurt from Saint Benoit from Sonoma County and some cardamom-kissed applesauce. Cardamom-Kissed Applesauce 5 organic apples, peeled and cubed 1/2 C organic granulated sugar 1 C water 4 caviar limes (click to read about caviar limes from Good Land Organics ) 4 cardamom pods 2 cinnamon sticks Place all of the i...

I found a gorgeous cocktail on pinterest and decided to tweak it and make my own version because I just got a delivery of finger limes from  Good Land Organics . Oh, yes! This is the perfect way to kick-off a party. Enjoy! Cin cin... Camilla's Sweet Bell Cocktail inspired by  The Talking Kitchen's Red Bell Pepper Cocktail 6 thin slices organic mini red bell pepper 6 basil leaves 2 – 2.5 oz. vodka 2 – 2.5 oz. freshly squeezed lemon juice (feel free to substitute for any citrus juice you have available) pulp from 1 finger lime 1 t granulated honey capful pure vanilla extract 4 oz. freshly squeezed orange juice 1 vanilla bean and 1 mini red bell pepper for garnishing I couldn't find my shaker and muddler for this, so I used the blunt end of my  molinillo  in a glass measuring cup. Add the sliced peppers, basil leaves, pulp from finger lime, granulated honey, and lemon juice to the glass and muddle it together. Let it sit for a minute or ...

I remember reading something about scallops once: cook quickly, sauce lightly. Makes sense since scallops are so succulent and delicate. So, I usually follow that advice though I have no idea where I read that. Tonight I sauced a little heavier than usual to create a flavor-rich amuse bouche to kick off our Sunday dinner. This is what I served for our first course: seared scallops with pepper purée and caviar limes. butter Scallops, rinsed and dried (one or two per person) 1 T citrus pepper purée per scallop 1/2 caviar lime per scallop  freshly ground sea salt freshly ground pepper In a large, heavy-bottomed skillet melt some butter. Press the scallops into the pan to sear them quickly on each side, probably two minutes per side. Leaving them on there longer produces a thicker crust and nice color. To serve, place a tablespoon of pepper purée on a serving plate. Gently lay a scallop on the purée. Squeeze the caviar lime pulp on top of the scallop. Garnish...

When I interviewed a (fairly) local farmer who is growing coffee - yes, in California! - I took a look at some of his other products and ordered the one that was new to me: caviar limes. My box from Good Land Organics  arrived yesterday and they are fantastic! Also called 'finger limes' these are a micro-citrus native to Australia. They are referred to as vegan caviar because the flesh is similar in texture but has a distinct lime flavor. Like caviar, the tiny beads burst in your mouth; unlike caviar, the sensation is bright and citrusy versus dark and salty. Don't get me wrong, I enjoy caviar, too. But these limes are phenomenal. Think lime but multiply its intensity by fifty and add an herbaceous aroma. It reminds me of a Makrut lime. Sort of. If you can get your hands on any, try it and tell me what you think. So far, I've used them in a cocktail. You'll see that recipe soon. And I'm hoarding the rest...until I can come up with a unique way to featu...