Culinary Adventures with Camilla

It's still summer, right?! Even though my kids are back in school, I was excited to see Lori of Dracaena Wine inviting the Wine Pairing Weekend bloggers to share their pairings with Rosés. Read her invitation: here . If you're reading this early enough, join us for a chat on Twitter; you can follow the conversation by using hashtag #WinePW. A Rosé - a Rosada in Spain and Portugal and a Rosata in Italy -  is a type of wine that incorporates the grape skins enough to color the wine. They range in color from a pale salmon pink to an almost vivid magenta, depending on the grape varietal used and the wine-making techinique. They also run the flavor gamut from dry to sweet. The #WinePW Bouquet of Rosés Martin of  ENOFYLZ Wine Blog  will be recommending Two Easy Summer Meals And Two California Rosés . Lauren of  The Swirling Dervish  declares it is  Dinner Time and Wine: Three Pairings for Sparkling Rosé . Jill of  L’Occasion  will...

Welcome to #BBQWeek's Final Posting Day! What a week it's been. I hope we've inspired you to fire up the grill, serve up some burgers or steaks or chicken and some delicious sides and desserts! Follow #BBQWeek so you don’t miss one delicious recipe. There are more than 20 recipes this week from some amazing bloggers. Our Final Offerings BBQ Bacon Cowboy Burgers from Tip Garden Best Memorial Day Burger from Dad What's 4 Dinner Grilled Meatballs and Spaghetti from A Kitchen Hoor's Adventures Gigi's Baked Beans from Family Around The Table Grilled Chicken Gyros with Tzatziki from Caroline's Cooking Grilled Fruit Cobbler from Jolene's Recipe Journal Grilled Marinated London Broil from Feeding Big Grilled Marinated Tuna with Sesame Rice Steaks and Orange Cucumber Salad from A Day in the Life on the Farm Jerk Chicken from Palatable Pastime Queijo Coalho (Brazilian Grilled Cheese) from Culinary Adventures with Camilla Brazilia...

Grilled haloumi with watermelon is one of my favorite summer combinations. If you're never had haloumi, it's a semi-hard, brined cheese from Cyprus. I love doing a quick grill on it. For this easy salad, I used the Roasted Tomato Vinaigrette from  Out of the Weeds * as my dressing on the greens, then topped it with slices of watermelon and grilled haloumi. Ingredients salad greens salad dressing (I used the Roasted Tomato Vinaigrette from  Out of the Weeds *) haloumi cheese, thickly sliced watermelon, sliced fresh parsley for garnish Procedure Grill haloumi on a grill pan on the stove or on an actual grill. You don't need to grill it too long - just enough to warm it and get the grill marks. While the cheese grills, toss greens with dressing and plate individually. Lay slices of watermelon on top of the greens. Top it all with the grilled haloumi. Garnish with fresh parsley. Thanks,  Out of the Weeds *   - just one of our #HotSummerEats...

Tonight I made a delicious Lemon-Herb Compound Butter and used it atop Roasted Cod Filets . But, after we devoured all the fish, my boys were still hungry. So, I decided to use it on some pan-fried haloumi. It was a hit! Halloumi, or haloumi, cheese originated in Cyprus during the Medieval Byzantine period. Traditionally, haloumi was wrapped with mint leaves to preserve it; today it's often packaged with pieces of mint leaves on the cheese's surface. It's similar to mozzarella but it has a higher than normal melting point, so it's perfect for frying or grilling. Cypriots eat the cheese with watermelon during summer months. Ingredients bread, sliced haloumi, sliced olive oil Lemon-Herb Compound Butter Procedure In a medium skillet, heat a splash of olive oil. Lay slices of haloumi in the pan and cook for 30 to 45 seconds on each side, or until a golden-brown crust appears. Flip over and pan-fry on the other side. To serve, place a slice of griddl...

Back when we cooked Cypriot during our Cooking Around the World Adventure , I tried - and failed - to find halloumi cheese for grilling. But when I saw it at Trader Joe's this week, I picked it up. Halloumi originated in Cyprus, during the Medieval Byzantine period, and gained popularity throughout the Middle East region. The cheese is often used in cooking and can be fried or grilled until brown without melting, owing to its higher-than-normal melting point. Since Cypriots like eating halloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from Belle's garden. herbs and mixed greens watermelon slices tomato slices grilled or pan-fried halloumi dressing of your choice freshly ground sea salt freshly ground pepper