Culinary Adventures with Camilla

' Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month, I asked the bloggers to celebration National Fried Chicken Day which is July 6th. I asked: "Let's share any and all Fried Chicken recipes for National Fried Chicken Day. I'll take wings, drumsticks, popcorn chicken recipes...and anything that you'd eat with fried chicken. Think coleslaw, biscuits, potatoes. Be creative." Here's the line-up... Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla Copycat Canes Chicken and Sauce by ...

Surprisingly pork belly is one of those polarizing ingredients. Even for meat eaters, I've found people either love it or hate it. Or, if you're like me, you want to learn to cook it so that you love it. But I have had fewer recipe successes than I would like with pork belly. This was one of those winners. Woohoo! For some reason, I usually lean towards Asian flavors with pork belly. Hui Guo Rou (Twice-Cooked Pork Belly) and Kimchi Soondubu Jjigae (Kimchi-Tofu Stew) are prime examples of that. And this was no exception. I decided to caramelize the pork belly in a soy-fish sauce broth and toss it with pasta. And I paired it with a bottle from Donkey & Goat Winery, their Skins and Stems 2018 Chardonnay. In My Glass The Skins and Stems 2018 Chardonnay from Donkey & Goat was one of the reasons that I finally took the plunge and signed up to be part of the wine club. I've loved every wine I've ever tried from them, but when I realized that I wo...

Welcome to Day Three of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures . We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.  Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today: Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks Cranberry Borscht from Palatable Pastime Cranberry Glazed Pork Loin from Sew You Think You Can Cook Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking Cranberry London Broil from Cindy's Recipes and Writings Cranberry Mustard from A Kitchen Hoor’s Adventures Cranberry Smoothie from The Chef Next Door Cranberry Vanilla Bean Donuts from Hostess At Heart Grilled Brie with Cran...

Every time we have ribs for dinner, we chuckle about this story. D was about three-years-old at the time, riding in the cart with me at the grocery store. He asked me about the rack of ribs in the cart, pointing, "Mommy, what are those?"  Ribs , I answered.  His chubby fingers went to his side and he declared, "These are my ribs!"  Yes, that's true.  Horror contorted his little face and he whispered, pointing into my shopping cart, "Whose ribs are those?!?"  Not a person's , I assured him.  "Then who?" he demanded. He knew meat came from a living animal. But, I suppose, ribs were a little too recognizable. Now he loves ribs, but we still tell that story every time they're on our table. The marinade on these ribs were inspired by the flavors in some of our favorite Vietnamese dishes. Well, it has a lot of Asian-inspired flavors. It was tasty! Ingredients 1 medium shallot, finely chopped 2 lemongra...

I very rarely eat meat twice in a day. But even though we had  Bò Nướng Hành Hương (Vietnamese Beef-Onion Roll) for lunch, Sundays are a great day for me to do a slow-cooked stew for dinner. So we had beef twice yesterday. There were no complaints from the boys and the littlest one even asked for a second helping. Beef  rendang  is of Indonesian origin, from the Minangkabau ethnic group of Indonesia and is often served at ceremonial occasions and to special guests. But beware, beef  rendang  is not your everyday beef dish that you can whip up in a jiffy; it takes a good four hours of cooking, not including all the chopping and prep. Plus, I think that letting it sit overnight actually helped develop the flavors. No beef  rendang  is made exactly the same, so I didn't feel too badly about taking some culinary liberties with the dish. I added in potatoes and cauliflower with this version Ingredients 1 pound boneless beef, cubed 2 T...

The  Foodie Reads 2016 Challenge  is in full swing and we have entered our second month. I am hopping between three or four different books this month so far, but this is the one that landed on the top of the stack and is the first one I've finished: Smoke and Pickles: Recipes and Stories from a New Southern Kitchen  by Edward Lee.* My Enthusiastic Kitchen Elf and I love snuggling up on the couch and watching the episodes of Mind of a Chef that feature Chef Edward. It's Season Three in case you were wondering! Actually I bought the cookbook specifically because we are enjoying the show. We stream the episodes on NetFlix since we don't have any TV stations. And while we enjoy his episodes, I really loved his book. More of his story-telling comes through and more of his passion about food. It's a stunning book with accessible recipes. In addition to the incredible recipes, the book itself is a great read. Chef Edward has an authoritative voice and his narra...

This week, in conjunction with the  Beef Checkoff , the #SundaySupper tastemaking team is sharing recipes that help make every meal count, offering people tasty ways to eat protein-rich foods at every meal. Here are some helpful resources for you: a sheet for  how to stock your protein pantry  and tips on  easy ways to add protein . Additionally, the #SundaySupper team has cooked up six breakfast dishes, seven lunch dishes, and seven dinner dishes to inspire you through the  30 Day Protein Challenge  -  and beyond. The  30 Day Protein Challenge  is a fun, step-by-step way to help you get an optimal amount of protein throughout your day. Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals. My relationship with beef has a checkered past. For the greater part of a decade - th...

For Jake's birthday, I planned a 'Fungi Feast for My Fun-Guy' and one of our friends gave him a Grow-Your-Own Mushroom Kit as a present. Fun. Only, he forgot about it until he noticed that a mushroom was pushing its way out of a box. Funny. So, he hung it on a hook in the kitchen and dutifully sprays it to keep it moist. Today, he told me that it was time to cook the renegade mushroom that was not 'following the directions' and was sprouting out of the top instead of out of its grow hole. Really funny. I had never seen a kit like this. Then we went to the Maker Faire Bay Area and the Far West Fungi booth had them for sale. Far West Fungi 's webstore carries a shitake mushroom kit . And you can also get an oyster mushroom kit  online at Uncommon Goods . I carefully cut off the lone mushroom, sliced it up, and included it in our stirfry for lunch. 1 T crushed garlic 1/2 lb ground turkey 4 carrots, scrubbed and cut into coins 1 celery root, peeled an...

May 10, 2013 - This hearty, exotic salad was inspired by the Thai Orchid Beef Salad recipe in  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers  by Miche Bacher of  Mali B Sweets . I made several adaptations. I didn't have any beef in my fridge, but I had a few salmon filets. So, I went with those. I lined the plates with Little Gems lettuce leaves. It almost looks like the picture...the dendrobium orchids are ridiculously photogenic. salmon filets for as many people as you are serving 1 onion, peeled and thinly sliced splash of olive oil soy sauce Little Gems lettuce leaves 1/2 C fresh, chopped cilantro 3 chives, chopped 6-8 dendrobium orchids Dressing: 3 T fermented fish sauce 3 T Meyer lemon juice 1 T organic honey 1/2 t Thai chili paste Saute the onions in a large, flat bottom pan that will be able to accommodate all of your salmon. Once the onions are softened, but not browned, la...

When I began researching food for our Burmese feast, I was intrigued by recipes for Lephet Thoke , a fermented tea leaves salad. But when I began to delve into where to find these fermented tea leaves, I came up empty...and not just me. There are numerous discussion boards dedicated to fermented tea leaves and banned Burmese exports. Apparently there is an ingredient, or noxious chemical, that the tea leaves have when produced in Burma; that makes them un-importable into the United States. Okay, I can understand that. Thankfully I found a recipe to approximate the fermented tea leaves at Absolutely Monica's blog . I changed a couple of things, but I think the flavors will be accurate nonetheless. 1 C unfiltered apple cider vinegar 1 C water 1/4 C green tea leaves, crushed 1/4 C sesame oil 1/4 C olive oil 1 T soy sauce 1 T fish sauce Crush the tea leaves with a mortar and a pestle. In a medium pot, bring the vinegar and water to a boil. Reduce heat to a simmer, add the crushed t...