Culinary Adventures with Camilla

With Sue of  A Palatable Pastime   as our host, we're sharing our favorite peach recipes! She wrote: "We're baking peaches this month, by popular demand. Sweet or savory, some  portion of the  recipe should be baked." I can't wait to have some new ways in which to use my favorite summer stone fruit! Here's the line-up... Uruguayan Peach Chaja Cake from Pandemonium Noshery Peach BBQ Chicken Legs from Making Miracles Mini Peach Cobblers from Karen's Kitchen Stories Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla Single Serving Baked Peach Crisp from Sneha's Recipe Shortbread Peach Jam Squares from Food Lust People Love Peach Clafoutis from Cookaholic Wife Fresh Peach Shortcake from Palatable Pastime Gluten Free Peach Crisp from Cook with Renu Peach Glazed Chicken Wings from A Day in the Life on the Farm Roasted Flank Steak  with Fresh Peach Pico de Gallo I considered making an a...

This sponsored post is written by me on behalf of  VinegarTips . All opinions are my own.  You’re heard of the five French Mother Sauces, right? Béchamel, Velouté, Espagnole, Sauce Tomat, and Hollandaise are the five sauces. It's said that every cook should have these in their culinary wheelhouse. Once you know how to make them, you can customize them for your dishes. Years ago I took a sauce class and I can honestly say that I use variations of all of them. All the time. Well, I feel the same way about vinegars. You need to have a variety of them at the ready for creating delicious dishes in your kitchen. Also, by "a variety of vinegars" I do not mean balsamic vinegar with all the fancy infusions you can find these days. Don't get me wrong: I have bottles of fig balsamic, lemongrass white balsamic, and many, many more in my cabinets, too. But, in this post, I am going to share with you what I believe are the five essential  vinegars for ...

This month the Italian Food, Wine & Travel - #ItalianFWT - blogging group is traveling to their twelfth region of Italy: Umbria. I'm joining for the just the third time and was thrilled to be heading to Umbria by goblet since I never made it there in real life. Umbria is bordered by Tuscany to the west, Marche to the east and Lazio to the south. Partly hilly and partly flat, and fertile owing to the valley of the Tiber, its topography includes part of the central Apennines. Completely landlocked, it is the only Italian region having neither a coastline nor a common border with other countries. http://www.italy-wine-food-pairing.com/ Poet Giosuè Carducci writes about Umbria, il cuore verde d'Italia,  'the green heart of Italy.' Oscure intanto fumano le nubi su l'Apennino: grande, austera, verde da le montagne digradanti in cerchio l'Umbria guarda.  Follow along the Umbria journey with my other Umbrian fans; you can also chat ...

This is a delicious - and relatively quick dinner - I served it with roasted potatoes and a green salad topped with tomatoes and avocados. Thankfully, I had the foresight to set some of the slices aside for steak sandwiches for lunch the next day. Otherwise, we would have eaten till it was completely devoured. Ingredients Meat 1 flank steak, between 2 and 3 pounds)  1 T organic brown sugar  1 T paprika  1 t smoked paprika 1 t freshly ground salt 1/2 t ground cumin  1/2 t ground coriander  olive oil Chimichurri 2 C fresh cilantro 1 C fresh parsley 2 T fresh oregano 2 T fresh mint 5 cloves garlic 2 T vinegar (I used a white balsamic) juice from 1 lemon zest from 1 lemon olive oil optional: freshly ground salt and freshly ground pepper Procedure Meat Preheat oven to 400 degrees F. Place the flank steak on a parchment-lined baking sheet. In a small bowl, combine the sugar, paprikas, salt, cumin, and coriander. Sprinkl...

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month David from  Cooking Chat  is hosting a recap of what we opened for Open That Bottle Night (OTBN)*. Click to read his invitation:  here . *Note OTBN was on February 28. Today, we’re sharing what we uncorked and what we paired with it. I had never heard of OTBN before this year. The idea is that you open a special bottle that you've been squirreling away for one reason or another. If you've been saving a special bottle for an equally special occasion, here's your excuse! It just so happened that I was in Paso Robles with my friends and my husband - exploring Halter Ranch Vineyards - for that day and everyone else seemed to know about the event! People in the tasting room were buzzing about what they planned to open, and pair, that evening. It was inspiring. In My Glass Almost a year ago I interviewed a local-to-me winemaker named Ian Brand who ...

Figs and sin - as in Adam-and-Eve sin - have a long visual history . When they were disgraced and banished from the Garden of Eden, Adam and Eve were often depicted covering themselves with fig leaves. Adam and Eve by Abrecht Dürer, 1504. Rijkmuseum. Amsterdam. Why were fig leaves for shame? Or modesty? Maybe because fig leaves are larger than, say, grape leaves...and definitely larger than apple leaves. I digress. All of that was just to explain why, when Erika of Not Ketchup , asked me which fruit ketchup I wanted to try for #TripleSBites, I selected fig. Spiced Fig. There you have it. My mind works in mysterious ways sometimes. Then I begin thinking about the recipe I would share. I decided to share an oven-roasted flank steak that is so simple you can have it on the table in less than an hour. It's been rubbed with Voodoo Chef 's RED rub, seared with Acala Farms Chili Cumin Infused Cottonseed Oil, and drizzled with a sauce made from  Not Ketchup 's Spiced...