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 Karen of Karen's Kitchen Stories  is hosting the #FoodieExtravaganza Potatoes event! Here's the line-up... Baked Potato Ragada Chat from Magical Ingredients Chorizo Stuffed Hash Browns from Karen's Kitchen Stories Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice Parmesan Bacon Potato Squares from Food Lust People Love Potato Lollipops from Sheha's Recipe Potato Puffs from A Day in the Life on the Farm Sa...

The BEST way to use leftover cheese: Fromage Fort One of  October challenges  for the  Jamie Oliver Food Revolution  Ambassadors ( I'm the Monterey #FRD2014 rep! ) is to... Use leftovers. My family eats leftovers all the time. They just object to them looking exactly the same as the first time they ate them. Weird. I know. And I hate wasting food. So,  let's talk revamping, reshaping, repurposing, and rejoicing.  If you have leftover vegetables that are about to turn, or you are getting more - say from a weekly CSA delivery - and you need to make room in your crisper, a vegetable frittata is quick and easy to do. Click for my Everything-but-the-Kitchen-Sink Frittata . If you have leftover, cooked grains, form them into cakes. Savory, delicious cakes. Click for inspiration - Quinoa Crabcakes , Forbidden Rice Cakes , and Risotto Cakes with Mamey Sauce . But the recipe I am going to (re)share is what you can do with leftover che...

This round Deb, at  Kahakai Kitchen , selected  The Apprentice  by Jacques Pepin for our June-July 2014  Cook the Books   project. Click to see her invitation . T his post contains an Amazon-affiliate link at the bottom - for the book. Embarrassingly enough for what I do, I was unaware of Jacques Pépin. Celebrity chefs et al didn't really hit my radar until the last 5 years. And, even still, I'm a little in the dark since I don't get any TV stations. Maybe I'd heard his name. Maybe. Now, I will actively seek out his books and recipes; I wonder if any of his television shows are on Netflix...or YouTube. Pépin has a breezy view of food that is simultaneously tasteful and accessible. He writes "I like straightforward food that is well seasoned and elegantly presented, without fuss or deception. I like caviar, roast squab, steamed lobster...but I am equally enthralled by simpler dishes. For me, there is nothing better than a chunk of crunchy, thick-...