Culinary Adventures with Camilla

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with honey. So. Many. Possibilities. And besides loving honey, I love bees and have been toying with the idea of getting a hive or two. Until then, I just make sure to meet as many local beekeepers as I can to get on their list for when they spin and sell their honey. The Fantastical Food Fight Honey Pot An InLinkz Link-up Honey-Candied Kumquats After my cover and article on honey - Bee Yourself - was published in Edible Monterey Bay 's Summer 2013 issue [cover above!], several publishers sent me honey cookbooks. And, for Mothers' Day this year, after four moves in the past eight years, Jake gave me a bookshelf. So, I was able to finally unpack all of my books ...

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with rum. So. Many. Possibilities. I did test a Honey and Rum-Glazed Salmon that didn't quite make the cut, but it was a nice starting point and a tasty dinner. All the Rum Creations An InLinkz Link-up Brennan's Bananas Foster This is a riff on the Bananas Foster recipe from the original creator of this dessert: Brennan's Restaurant in New Orleans. In 1951, Chef Paul created Bananas Foster, naming it for Richard Foster, a frequent customer and very good friend. Ingredients 1/4 C butter 1 C organic granulated sugar 4 bananas, sliced into thick coins 1/4 cup dark rum 4 scoops vanilla ice cream Procedure Combine the butter and sugar in medium skillet....

Welcome to a new-ish online blogging event: the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I missed last month - boo! - because I haven't had a chance to unpack my slow cooker. So, I definitely had to jump into this month. This month, we were given the challenge of dipping things in chocolate. So. Many. Possibilities. But before you dip, you must temper. Tempering chocolate is a crucial step for making smooth, glossy, evenly colored coating for your dipped chocolates. Tempering prevents the dull, greyish color and tough, waxy texture that happens when the cocoa fat separates out. Tempered chocolate produces a crisp, satisfying snap when you bite into it. How to Temper Chocolate Place half of your chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose ...

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...