Culinary Adventures with Camilla

  Today the Sunday Funday group is sharing creative lasagna recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  And, for this event, Amy of Amy's Cooking Adventures is hosting. We are celebrating mothers! Here's the line-up of our Mothers' Day dishes from the #SundayFunday bloggers... Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake A Day in the Life on the Farm: Molettes de Jamon y Frijole Food Lust People Love: Fresh Peach Cream Pie Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves Sneha’s Recipe: Churros French Toast Making Miracles: Apple Cinnamon Rolls Mayuri’s Jikoni: Thepla - Gujarati Flatbread Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free) Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves A couple of Springs ago, my friend and culinar...

The world has gone completely mad. Seriously. It has. Between going into our third month of being sheltered in place and the civil unrest due to protests against institutionalized and rampant racism, I needed a little love last night. I walked in the door from work and grabbed Jake for an evening walk. We barely made it to the end of our driveway before I burst into tears, lamenting the world into which we were releasing our brand-new adult; R's 18th birthday was the day before. As usual, Jake listened to me blubber, he talked, then he listened some more...and I calmed down while we walked around the neighborhood and strategized about how to talk to the boys over dinner about the state of our country. We wanted to convey that they have a voice - as well as an obligation to be agents of change and goodness - but that they can't cross the line into being wrong themselves. We asked if they knew the difference between protestors and looters. They looked at us as if we had thre...

In February I saw a post from one of my favorite bloggers - Wendy at  A Day in the Life on the Farm  - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of  Food Lust People Love  and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins." Oh, my goodness...is  that  the muffin rule? That makes total sense. But I had no idea.  In my house we've always said that if it's 'naked' as in frosting-free, it's a muffin; if there's frosting, then it's a cupcake. Turns out there's more to it than that. In any case, I jumped in. This is my third month participating with the #MuffinMonday bloggers. Here's the line-up for this reveal... Apple Raisin Rye Muffins by Karen's Kitchen S...

I'm so excited to be wrapping up #BrunchWeek with this easy but unique pizza...and it's pretty! When I saw the bunch of dandelions in my  WE Cooperative  CSA box from  Fogline Farm , I decided to make dandelion pesto and smear it on a pizza crust. When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. 2 C whole wheat flour 1 C white flour 1/2 t active dry yeast 1 t fennel pollen 1 t pink Himalaya salt freshly ground pepper 2 T olive oil 1-1/2 C warm water Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use ...

I was inspired by Miche Bacher's Calendula Quiche in  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers . But I didn't have calendula and I have never liked the designation of a 'crustless quiche.' To me, a crust makes it a quiche. I call this a frittata and decided to use my organic marigolds. 1 leek, trimmed and thinly sliced 1 bunch chard, chiffonaded 6 eggs, beaten fromage blanc petals from 6 organic marigolds freshly ground salt freshly ground pepper Preheat the oven to 350. Butter your baking dish and set aside. In a large saucepan, quickly saute the leeks and chard until just beginning to wilt. You don't want them soggy. Spoon them into your baking dish, sprinkle them 1/3 of your marigold petals, and cover them with beaten egg. Dot the dish with as many dollops of fromage blanc as you want. I used a sheep's milk  fromage blanc  from  Garden Variety Cheese  at the Monkeyflower ...

When I saw the bunch of dandelions in my  WE Cooperative  CSA box from  Fogline Farm , I decided to make dandelion pesto and smear it on a pizza crust. Dinner! When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. 2 C whole wheat flour 1 C white flour 1/2 t active dry yeast 1 t fennel pollen 1 t pink Himalaya salt freshly ground pepper 2 T olive oil 1-1/2 C warm water Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough. When I'm pressed for time, as I was tonight, this dough works fine. 1 ...