Culinary Adventures with Camilla

This month the Italian Food Wine Travel bloggers are looking at non-native Italian grapes and Martin of ENOFYLZ Wine Blog is hosting. You can read his invitation here . If you are reading this early enough, feel free to jump in on our live Twitter chat on Saturday, August 6th at 8am Pacific time. Follow the hashtag #ItalianFWT and be sure to add it to anything you tweet so we can see it.  Here's what the bloggers are sharing... Camilla of Culinary Adventures with Camilla whips up Deviled Eggs and a Chardonnay from Alto Adige. Lynn of Savor the Harvest shares The ‘Other’ Wine Grapes in Italy . Linda of My Full Wine Glass offers us  Trentino: Another option for Pinot Noir fans . Jennifer of Vino Travels presents Blending the Non-Native Grapes of Puglia with the Trentatre Rosso . Susannah of Avvinare contributes Oltrepò Pavese – Pinot Noir Reaches New Heights . Deanna of...

It's time for the May Fish Friday Foodies' 2022  event. W e 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 month I am hosting and told the group: " Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvres. Get creative with a seafood-based amuse-bouche."  Here's the line-up... A Day in the Life on the Farm: Smoked Salmon Rolls Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs Food Lust People Love: Baked Crawfish Rangoon Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups Of Goats and Greens: Steamed Scallop Wontons Palatable Pastime: Kung Pao Shrimp Lettuce Wraps Sneha’s Recipe: Pudina/Minty Shrimp Skewers Marbled Smoked Salmon-Topped Deviled Eggs   One of my very favorite small bites to make: deviled eggs. They are easy, flexible, and the perfect bite or two to star...

Ask anyone and you will get a family-favorite recipe for deviled eggs. Trust me. They are easy to make, portable, and almost universally adored. I myself have even taught a version at a kids' cooking class at a local museum when we made Cracked China Deviled Eggs . I have also shared recipes for Umami Deviled Eggs ,   with miso and picked red onions; Herbed Deviled Eggs ; and Bacon & Bleu Deviled Eggs , yes, bacon makes everything better, right?! But most versions are fairly similar and include egg yolks and mayonnaise. For the antipasti course for our  Ab Ovo Usque Ad Mala  Thanksgiving menu, I was inspired by this passage in Crystal King's  The Chef's Secret* -  "I slaved over...eggs stuffed with their own yolks with raisins, pepper, cinnamon, orange juice, and butter" (pg. 200). No mayo, huh? Challenge accepted. I have never piped my deviled eggs, but I wanted these to look extra pretty. I'll probably do that from now on; they looked great an...

It's time for Fish Friday Foodies' August event. I don't remember why I missed July's event. Darn it. In any case, 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. And this month, Wendy is also hosting as we share picnic fare that includes seafood . She wrote, "Share a recipe that is perfect for taking with you on a picnic. Think salads, sandwiches, spreads, dips, potluck side dishes." Before I get to my recipe. Here's the rest of the #FishFridayFoodies' picnic menu... An InLinkz Link-up Ingredients  serves 4 4 hardboiled eggs, peeled and halved* 2 T mayonnaise (here's  my homemade version ) 1 T diced smoked salmon + more for garnish 1 T capers freshly ground salt, to taste freshly ground pepper, to taste *I know a lot of people have their favorite method for hardboiling an egg. This is mine: pl...

This post is inspired by this giveaway ( here ) and this recipe from A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere by Alison Walsh.* Speaking of Alison, you can find her on Facebook , on Twitter , and on Google+ . When the author posted in a group to which I belong, and invited us create one of three recipes, I was immediately intrigued by her Cracked China Deviled Eggs recipe. And I knew it would be the perfect 'no cook' recipe for a kids' cooking class that I was teaching at a local children's museum. I love when things like this align. The book is not yet released, but it will be available on June 5th. I've pre-ordered mine already! You can see her recipe below. I didn't change a thing. It was perfect as written. But, when I described the eggs to my family (who are on a school trip), they insisted that I make a batch for them, too. So, not only is this recipe terrific as written, I made it twi...

Welcome to a new online blogging event: the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes . For more information about the event, click here . This month, we were given the challenge of making our very best deviled eggs. Okay...we love deviled eggs. I've made Herbed Deviled Eggs , Bacon & Bleu Deviled Eggs , Sweet Basil Deviled Eggs , Smoked Salmon Deviled Eggs ; I've even  Deviled Duck Eggs . I thought about trying something with quail eggs, but have you seen those tiny things?!? I have a hard enough time peeling chicken eggs nicely. I considered marbling my eggs before deviling them. They look really cool that way. See? But, as I am coordinating a funddrive for school this week, I had to set aside aesthetics and go strictly for flavor for this event. And - boy, oh boy! - do these have flavor. They start with the standard base of egg yolks and mayonnaise. To that, I added red miso paste and a smidge of sesame oil. I stuf...

One of my favorite appetizers to serve is deviled eggs. They are easy and versatile which really just means that I can twist and tweak them to whatever the theme of my dinner party happens to be. In this case - for the Tasty Murder dinner - we were eating all things bacon. So, I went with a bacon and bleu egg, mixing bleu cheese crumbles into the egg mixture and serving them with candied bacon for sprinkling. Delish! Ingredients makes 12 12 large organic eggs 1/4 C organic mayonnaise 1 t crushed garlic 2 T crumbled bleu cheese candied bacon (recipe for my  Candied Cinnamon-Chile Bacon ), chopped for garnish freshly ground salt freshly ground pepper Procedure Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let ...

I adore using duck eggs. Honestly, I don't think they taste any different, but my boys claim to dislike how they taste. So, I usually make frittata or something where they can't actually see that I used duck eggs. How can you not love them? They are so enormous!  Ingredients 6 organic duck eggs 1/4 C organic mayonnaise 1 to 2 T savory jam (I used my Smoky Bacon Tomato Jam ) + more for garnish freshly ground salt freshly ground pepper Procedure Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes. Peel eggs.  Halve eggs lengthwise. Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise and savory jam. Stir with fork until smooth. Fill egg whites wi...

The quinessential finger food? Deviled eggs! Last year, when I hosted a virtual potluck Eggstravaganza , bloggers shared over half a dozen deviled eggs recipes and many more delicious bites. I decided that I needed to bring some to #10DaysofTailgate. One of the event sponsors  Gourmet Garden Herbs & Spices   had sent me a cooler full for prepped herbs for participating, so I whipped up some basil eggs, parsley eggs, oregano eggs...you get the idea. The only ones that made it to the photo shoot were the basil eggs. Whoops. I guess I should have photographed them before telling the boys that the eggs were done! Ingredients 6 large organic eggs 1/4 C organic mayonnaise 1/2 t ground mustard 1 t crushed garlic 1-2 T fresh herbs (I used some prepped herbs from  Gourmet Garden Herbs & Spices * ) fresh herbs, whole leaves, for garnish Procedure Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a...

It's time for Group B's  Secret Recipe Club   May  reveal .  This month I was assigned to  Secrets from the Cookie Princess , but one of the other bloggers needed help finishing her assignment and I happily took on A Spoonful of Thyme as well. Kathy is the blogger behind A Spoonful of Thyme and this is the first time I've gotten to explore her blog. She's been part of a gourmet group for thirty-three years. Wow!  So many of her recipes were intriguing -   Red Wine Pot Roast with Honey and Thyme , Fiddlehead Fern , Heirloom Tomato Marmalade , and Plum Tart with Ginger Crust .   But, as I was limited on time, I picked her Smoked Salmon Deviled Eggs . I made a few adaptations, swapping out capers and pickles for marinated artichoke hearts, subbing a different mustard and using the herbs that I had in my fridge. But the smoked salmon is truly the star of this dish. They were the perfect first course for my Mothers' Day feast. Thanks for the ...