Culinary Adventures with Camilla

R, the Precise Kitchen Elf, needed to bring an international dish with familial ties for a potluck in Chemistry class. That's all I knew. Here's what he made... My paternal grandmother’s mom was from Sweden and my family loves rhubarb. Whenever it’s in season – which is a very short season here on the central coast of California – we make rhubarb everything: pie, curd, barbeque sauce, and this Swedish crumble. It’s not totally traditional; it’s my mom’s version.                                                                                                                                –...

Inspired by the  Lionfish Supper Club Dinner at MEarth   last month, I did a riff on the dessert for our Thanksgiving dinner.   For dessert, they made a Chai-Poached Pear Crisp with Candy Cap Ice Cream. I was intrigued by the flavors and decided to make my own version. Mine starts with a Salted Fennel Caramel Sauce   and I put the candy cap in the crumble topping instead. If you're unfamiliar with candy cap mushrooms, they actually smell - and taste - like maple syrup. Ingredients Salted Fennel Caramel Sauce 4 to 5 roasted quince, peeled and sliced 1-1/2 C flour 3/4 C organic granulated sugar 3/4 C organic dark brown sugar 1 t ground dried candy cap mushrooms (I grind mine in a coffee grinder) 1 t ground ginger 1/2 t ground cardamom 1 T hemp seeds 1 T dark chia seeds 1/2 C butter, cubed Procedure Pour caramel into the bottom of your baking dish. Lay quince slices over the caramel, covering the caramel as much as possible. P...

More blueberry goodness with our hand-picked blueberries from High Ground Organics ... Ingredients 1-1/2 C rolled oats 1 C dried coconut 1 C flour (I used a white whole wheat flour) + 2 T flour 1 C light brown sugar, lightly packed 1 T organic granulated sugar 1/4 t baking soda 1/4 t fleur de sel 12 T butter, melted + 1 T butter, softened 3 C fresh blueberries zest from 1 lemon juice from 1 lemon 2 T ground almonds Procedure Preheat the oven to 375 degrees F. Place the oats, 1 C flour, dried coconut, light brown sugar, baking soda, and salt, in a 9" x 13" baking dish. Melt the butter and pour it into the baking dish. Use a fork to blend it together until clumps form. Reserve 1/2 C of the mixture and press the remaining base lightly into the pan. In a large mixing bowl, stir together the blueberries, 1 T softened butter, 1 T granulated sugar, 2 T flour, lemon zest, and lemon juice. Spoon the blueberry mixture over your crust. ...