Culinary Adventures with Camilla

It's time for Fish Friday Foodies' November event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month, Wendy is hosting. She wrote: " Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination." So, I let my imagination go wild, combining a few different methods, making dashi to create a miso broth, then poaching the petrale sole from our Real Good Fish CSF in the style of Sole Véronique . I topped it with Crisped Mushrooms . Oh, my...pure deliciousness! The Rest of the Stuffe...

For November's  Food'N'Flix , Caroline of Caroline Makes asked us to watch  Burnt.  Here's  her invitation . Caroline wrote: "I t was impressive to watch the restaurant scenes (Bradley Cooper and Sienna Miller both had to learn to cook and I've seen interviews where they talked about the lengths they went to and how good they now are at filleting fish!). It's also a great one to choose for Food 'n' Flix as there is so much to take inspiration from! " I thought that would be the case, too. Additionally, I've been a Bradley Cooper fan since he played Will Tipin in Alias  all those years ago. So, I figured I would love this movie. On the Screen... Quick Synopsis: Bad boy chef Adam Jones (played by Bradley Cooper), after self-inflicted exile in New Orleans, returns to Europe to chase his third Michelin star. He assembles his team and they cook. There are some side stories of note that include an unrequited infatuation on the part ...

I've been jealous of friends posting photos of their morel hunts. Seriously, friends have posted photos of entire pick-up beds full of morels. I would be thrilled with just two cups. Really! So, when I saw a scant handful of them at the market, I scooped them all up! It really wasn't enough to make a complete dish with them, but I added in the maitakes that I had on-hand. This was an easy lunch and so, so tasty. I will have to track down more morels soon. Ingredients serves 6 to 8 Chicken 6 to 8 bone-in, skin-on organic chicken thighs 4 cloves garlic, crushed freshly ground salt freshly ground pepper 1/2 C white balsamic vinegar olive oil for drizzling Crisped Mushrooms 1 to 2 C mushrooms (I used morels and maitakes) 1 T butter freshly ground salt freshly ground pepper 2 T fresh parsley, chopped Procedure Chicken Preheat the oven to 400 degrees F. Place chicken in a baking dish. Rub with garlic and sprinkle with salt and pepper...

Le Welshe, made of cows' milk in Alsace by noted Munster-maker Fromagerie Haxaire, is a close relative to Alsacian Munster, Le Welsche has a peachy-colored rind that's washed with Alsacian Marc de Gewurtztraminer. This soft cheese is both fruity and yeasty with an aroma that is more pungent than its flavor. Ingredients 1 wheel of Le Welshe cheese 1 to 2 C mushrooms (I used canary oysters, oysters, and shitakes) 1 T butter freshly ground salt freshly ground pepper 2 T fresh parsley, chopped bread slices or crackers for serving Procedure Melt butter in a large, flat-bottom pan. When the butter begins to brown, lay your mushrooms in the pan. Let the mushrooms brown and crisp. Flip the mushrooms and crisp them on the other side. Only after they are crisp should you season them. Adding salt when they are cooking will lead to soggy mushrooms. Season to taste with salt and pepper. Fold in parsley right before serving. Heat th...