Culinary Adventures with Camilla

The month is the second month of the new #MoviesandMunchies group. For February, Sue of Palatable Pastime asked us to watch The French Dispatch ; you can read her invitation here . I will start with this: I think you either love Wes Anderson movies, or you hate them. Back in August 2021, we were assigned Moonrise Kingdom  for #FoodNFlix and I went far Down the Wes Anderson Rabbit Hole . Actually, re-reading that post, maybe the reality is you either appreciate his movie-making style, or you don't.  A good friend of mine said she hated this movie. I actually quite enjoyed it. This is just one of the many reasons I love participating in our online movie and book groups; I am pushed to watch and read things that I may not have done otherwise. Besides, it's interesting to discuss with people who many not share your opinions. On the Screen image from imdb.com Like all his other movies, this one is odd, over-populated with characters, and visually distinctive. And, also, like his o...

After our Sunday trek up the sand dunes in Marina, D and I stopped at the farmers' market. He picked up nearly a dozen organic pink grapefruit. Little did I know that he had a plan. A little while later, he sent me a link to a recipe for grapefruit curd ice cream. I interpreted that as: "Mom, can you make sure that we have all of these ingredients? I am going to make this." Turns out I was mostly right. I did steer him away from that recipe and told him to just swap out freshly squeezed grapefruit juice for the lemon juice in my lemon curd recipe . He did, but it wasn't pink enough for his liking, so he added several drops of a red plant-based food dye. "Mom," he noted, "this is a lot different than a chemical dye. I have to use a lot more...and it's still not really as bright as I want. But it'll have to do." To use this in making Grapefruit Ice Cream (that recipe will be coming soon!), this needs be done ahead of time and...

Today, Christie of A Kitchen Hoor's Adventures invited us to participate in a seasonal citrus recipe round-up. She wrote: "From lemons and limes to kumquats and blood oranges, share your fave ways to cook with seasonal citrus." Baked Grapefruit Poppy Seed Donuts by Sweet Beginnings Citrus Spa Water  by Family Around the Table Grapefruit Bourbon Smash Cocktail by Cheese Curd In Paradise Lemony Turkey Piccata Meatballs by A Kitchen Hoor's Adventures Meyer Lemon Bourbon Mule by Hezzi-D's Books and Cooks Meyer Lemon Pound Cake by Cookaholic Wife Mini Orange Creamsicle Shots by Karen's Kitchen Stories Parmesan Chicken with Lemon Rice by Jolene's Recipe Journal Winter Citrus Salad with a Honey Drizzle by Culinary Adventures with Camilla We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our Pinterest board , too! Winter Citrus Salad with a Honey Drizzle At this tim...

I know, I know. Risotto is made with arborio rice. But I had barley...and I really wanted to make a citrus-y 'risotto' to go underneath my seared scallops for this week's project. So, this isn't really risotto, but I didn't want to invent a word for barley done risotto-style. Here we are moving into the second half of November.  That means that the Kitchen Matrix Cooking Project - really Wendy of  A Day in the Life on the Farm , Karen of  Karen's Kitchen Stories , and I - have been doing this for ten months already. You can read more about our project  here . And this month, Wendy picked the recipes. This week, she selected Scallops  + 12 Ways. Bittman offers a dozen preparations with scallops including six grilled and six raw. I will definitely be trying his Miso-Glazed Scallops and Panzanella Scallops on the cooked side. For the raw scallops, the Salsa Cruda and Tartare were intriguing. I love scallops, but it's not the preferred seafood at my ho...

This post is sponsored in conjunction with #BBQWeek.  I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.  This recipe is intended for readers 21 years and older. Please drink responsibly. Welcome to the fourth day of our fantastic #BBQWeek. Though the event goes for one more day, today is my final post. I had a major kitchen fail with the dessert that I had planned for tomorrow and I didn't have time to re-do it...I am currently in the boonies with the 8th grade class, wrangling them to prepare, cook, and serve four different international menus. Sometimes I really do wonder about my sanity. But I hope that (1) they have a memorable graduation camping trip and (2) are inspired to make some of these dishes in the future. In any case, #BBQWeek has been a fun and food-filled event coordinated by Ellen of  Family Around the Table  and Christie of  A Kitchen Hoor's Adventures . Not only d...

When Ellen from Family Around the Table suggested a blogging event around Derby Day, I jumped at the chance though I wasn't completely sure I knew what that meant. So, I looked up the definition... derby noun  der·by \ ˈ d ə r-bē, especially British ˈ där-\ definition 1. any of several horse races held annually and usually restricted to three-year-olds 2. a race or contest open to all comers or to a specified category of contestants bicycle derby 3. a man's stiff felt hat with dome-shaped crown and narrow brim Ellen writes: "It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?" Angel Biscuits from Jolene’s Recipe Journal Bourbon Peach Tea from Family Around The Table Derby Day Truffles from Dad What’s for Dinner Grapefruit and Thyme Bourbon Smash from Culinary Adventures with Camill...

For this Sunday Supper we are celebrating pies! Definition of a Pie Before I decided on what I wanted to share, I looked at my previous pie posts and chuckled at this conversation from a few years ago when we were discussing: What makes a pie a pie? Sensibly, my Precise Kitchen Elf said, "A pie has no frosting." True . My Love declared, "It's the crust." Okay . And my sweet, Enthusiastic Kitchen Elf asserted, "A pie has a crust...and is low to the ground." Huh . "You know, a cake can be tall; a pie is short." Employing all three of those criteria - no frosting, a crust, and low to the ground - a galette can qualify as a pie. So can a tart, right? Our host for this event is Erica from   The Crumby Cupcake   and she seems to embrace a loose definition of a pie, too. She wrote: " Shortcrust, puff pastry, two-crust, one-crust, crumb crusts, with all sorts of fillings from fruit or nuts, to cheese or meat. Or mak...

When we were at the fish market this evening, the Enthusiastic Kitchen Elf spied a vermillion snapper. "Mommy," he tugged excitedly on my arm, "can we have a whole roasted fish for dinner tonight, please?"  While vermillion snapper isn't a 'best choice', according to the Seafood Watch, it is a 'good alternative.' Besides, how do you say no to a kid who wants to eat a whole fish?? You don't. So, we bought one. Because I had a bunch of zested citrus from making Yuzu Kosho , I decided to use those "naked fruits" in this recipe. Ingredients 1 vermillion snapper, cleaned red grapefruit (I used half of a grapefruit), thinly sliced onion (I used half of an onion), thinly sliced 3 limes, quartered olive oil 1 C chicken broth Procedure Preheat the oven to 400 degrees F. Lay your snapper in a baking dish. Fill the snapper cavity with as many slices of grapefruit and onion as you can. Lay the fish flat and cover ...