Culinary Adventures with Camilla

I have heard this called roasted  salsa , charred  salsa, and salsa molcajeteada . You certainly don't have to make this in a molcajete , you can do the same crushing and grinding process in a blender or food processor. But there is something fulfilling about charring and grinding this salsa.  I wanted to share this process for our Culinary Cam YouTube channel along with pork carnitas, tropical salsa fresca, guacamole, and homemade corn tortillas. You can what that here...or there . Ingredients 4 ripe tomatoes (I used Roma tomatoes) 1/2 onion (I used a red onion) 1  jalapeño 1 head of garlic, halved salt to taste and to help grind freshly squeezed juice from 1 or 2 lemons or limes 1 to 2 Tablespoons cilantro Procedure You can do this on a grill or a skillet. You can even roast the veggies in the oven. Char everything except the cilantro and the lemons or limes. Use your molcajete to grind the garlic, onions, jalapeño, and tomatoes. Salt as you go...

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...

This sponsored post is written by me on behalf of   Real Good Fish . All opinions are my own.  When I was faced with developing a recipe with Real Good Fish 's Carmel Canyon Smoked Black Cod (it's a Good Food Awards 2016 Winner ), I wanted it to be the star of the dish. Or, at least, I wanted it to be recognizable. I didn't want to mash it into a dip or shape it into a croquette. Finally, inspired by the protein-rich  Salade Niçoise - very, very loosely inspired in that I completely skipped the signature olives - I decided to grill some baby potatoes, char some green onions from our CSA box, and bring it all together with an anchovy-kissed lemon vinaigrette. Then I'd just chunk the smoked cod and place the pieces on top. My family is spoiled. Yes, I can admit that. They get home-cooked, multiple course meals almost every evening. And while they usually say thank you, it's very rare that they gush about how great a dish is. Remember: they're s...

Wendy, of  A Day in the Life on the Farm ,  is hosting our March  Food'N'Flix  event. We're watching, or rewatching as the case may be,  A Walk in the Clouds.*  Click to see  Wendy's invitation . You still have plenty of time to join in the fun. On the Screen... It's been awhile since I've watched this movie. But I own the DVD, so, one night after the boys were all asleep, I popped it in. Set, mostly, in a Napa Vineyard called Las Nubes  - 'the Clouds' in Spanish -  A Walk in the Clouds is a fiery romance, rife with passion and longing. Directed by Alfonso Arau, this film reminds me of the unabashed romance in another of his movies, Like Water for Chocolate . Both have a mystical element of true love that cannot be fettered by things such as marriages of convenience. The movie opens with Paul Sutton - played by Keanu Reeves - returning home from the war to a wife he doesn't really know. "Let me guess," says his friend as they...