Culinary Adventures with Camilla

  Today, I am sharing a recipe inspired by the movie Bottle Shock because  this month's  Food'N'Flix  is being hosted by Debra at  Eliot's Eats .  And her choice - and our assignment this month is -  Bottle Shock.  Read her announcement:  here . I have seen several movies about California wines and they have been hit and miss for me. I don't know if I'm more critical of how movie makers portray my home state, but I'm about fifty-fifty on whether or not I enjoy a movie about wines set here. For example, I despised  Sideways  and found  Wine Country  surprisingly serious (read my post  A Surprisingly Somber Chick Flick + a Quintessential NapaValley Floor Cab ); but I adored  A Walk In the Clouds  and made  Charred Grapes on a Cloud  for a #FoodNFlix post several years back. And  Bottle Shock  falls into the 'love' category.  I watched Bottle Shock  when it first came out in 2008 a...

Last week I stopped by the Serendipity Farms ' Friday farmstand and saw these Pink Pearl apples. These are my favorite - not just because they are gorgeous, but because they are so sweet and tart at the same time. I love them. As I schemed about what to do with my haul, my family suggested everything from apple chips to apple tarts. Done and done. But first: chips. It's been years since I've owned a dehydrator. So, I have figured out how to make dried fruit chips in my oven. Lots of trial and error. I tried lots of different kinds of apples, different temperatures, different thicknesses of apples, and different baking times before I came up with this recipe. I like to use a chai spice blend, but if you don't have that, you can make your own with sugar, ground cardamom, ground cloves, ground ginger, ground cinnamon, ground black pepper, and some vanilla bean powder. As I mentioned, I've tested different apples, but these Pink Pearls produce m...

This time around,  Deb from  Kahakai Kitchen   is the August-September 2019 host for  Cook the Books . She selected  The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats   by Daniel Stone * and you can read her  invitation  here . I am just getting this in under the wire because I misplaced the book. For. Almost. Five. Whole. Weeks. I started to read it just as we were boxing up our lives to rip out the carpet and replace it with hardwood floors throughout the entire house. Then I thought I put it somewhere smart, but I couldn't find it for over a month. Finally, when I was unboxing the dining room, ahead of Jake's parents' visit, this past weekend, I found it. And, thankfully, I had read more than I remembered. I was able to power through the remaining pages and make a recipe before the deadline. On the Page Let's start with this: I thought I would like this book more than I actual...

This post written by me on behalf of NordicWare and the Spice House, sponsors of #AppleWeek.   Products for recipe development and review were provided; prizes were donated for the giveaway,  and this page may contain affiliate links. What a week! I hope you're enjoying the bushel of apple recipes that the #AppleWeek crew has going. And many, many thanks to Carlee of Cooking with Carlee for organizing this fantastic event. Please be sure to check out my introduction post and enter the giveaway . Tuesday Recipes 1-Pot Apple Sausage Meatballs  by Books n' Cooks ABC Sheet Pan Dinner by Jolene's Recipe Journal  Apple Bacon Goat Cheese Salad by Jonesin' For Taste Apple Bourbon Float by Our Good Life Apple Butter Overnight Chia Oatmeal  by Love and Confections Apple Cinnamon Layer Cake with Brown Butter Streusel  by The Baking Fairy Apple Cornbread Cakelets  by The Redhead Baker Apple Crumble Muffins by The Anthony Kitchen App...

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Back in February, I hosted a Pretty Simple Dinner Party to celebrate the release of  the cookbook  A Couple Cooks - Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food  by Sonja and Alex Overhiser.* When Sonja emailed that they were hosting a second event, I was in immediately. I emailed some friends and told them to come hungry. When I pulled the cookbook off the shelf, I started marking recipes I wanted to make for the #PrettySimpleDinnerParty v.2. Turns out that two of them I had already made - for the first dinner - including the Lemon & Pepper Green Beans and the Artichoke Lentil Stew with Salsa Verde. At least ...

This is a sponsored post written by me on behalf of  Moms Meet .  I received complimentary product for the purpose of review, but all opinions are honest and they are my own. Compensation for this post was provided and this page may contain affiliate links. Spilling the Beans Beanfields started with a big idea—to help change the way people snack—by using beans as the main ingredient in their chips. They were also committed to using non-GMO ingredients. As a longtime vegan, Reed Glidden wanted a chip made from one of his favorite meals: beans and rice. His wife, Liza Braude-Glidden, created the first bean and rice chip in their kitchen. The result: Beanfields was born. The chips tasted great and the rice+bean combination rendered them more nutritious than regular chips. In the Spring of 2011, Beanfields launched with its first four flavors: Sea Salt, Pico de Gallo, Salt & Pepper, and Unsalted. They garnered fans and awards and have consistently gi...

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Kelly of  Passion Kneaded   is our fearless leader. So, here goes... May's Crazy In gredient Challenge = potato chips and soy sauce Several years ago, I covered a cooking class for  Edible Monterey Bay  that Chef Justin Cogley led at Aubergine called 'Monterey Bay Abalone.' Click to read my piece -  Abalone: Local, Delectable, and Not As Daunting as I Previously Imagined .  So, when I saw that our CSF (community supported fishery) share was abalone this week, I decided to do an adaptation of our  Meunière-Style Monterey Bay Abalone , adding a breading of crushed potato chips and serving it with an Asian-style dipping sauce. What a hit! Everyone asked for seconds. Ummm...sorry, we only got 6 abalone. Next time I'll order an extra package. Ingredients  serves 4 6 to 8 small abalone (...