Culinary Adventures with Camilla

I am hosting June's  Food'N'Flix   and asked the bloggers to take a virtual trip to Hawaii. You can read my invitation:  here . So we've been watching lots and lots of shows that feature Hawaii. I wasn't a huge fan of the original  Hawaii Five-O , but I adore the reboot! We streamed it on Netflix the first time we watched it, but just found that it is no longer there, so I ordered the DVDs from Amazon. We started with the first season last week and that inspired my Haupia-Filled Malasadas . .  We launched into Season two this week. And it was episode 6 - Ka Hakaka Maika'i (The Good Fight) - that inspired me into the kitchen to make loco moco! While loco moco has been mentioned several times so far in the show, it wasn't until this episode that Steve McGarrett shows up to meet Joe White on the beach with two to-go food containers. "Loco moco from Rainbow Drive In?" White asks. Another character pipes up, "Hope you brought enoug...

If you've been following my blog recently, you'll know about my foray into sourdough . I'm branching out and using the starter in the place of other leaveners. As our homemade kimchi is ready - and D was requesting hamburgers - I decided it was the perfect time to make some sourdough burger buns and serve kimchi burgers tonight. I read a bunch of different recipes and used a combination of ingredients and processes to create my own version. Some called for dry milk powder - didn't have that. Some had more sugar - definitely don't want that. Most used a combination of sourdough starter and yeast. Next time I think I am going to try to omit the yeast and just use more starter and less milk and flour. Maybe. Ingredients makes 8 buns 1 C sourdough starter 1 C whole milk 3-1/2 C all-purpose flour + more for dusting the workspace and the baking sheet 1 T organic granulated sugar 1-1/2 t salt 1-1/2 t active dry yeast (I am going to try to omit this next...

Welcome to the inaugural Burger of the Month event hosted by Kita of Girl Carnivore . Each month, she will be sending out a list of secret ingredients to inspire a new burger recipe. What delicious, carnivorous fun! You know I was in immediately. This month's line-up needed to include: radishes, spinach, lemon, and cream. Someone asked, "Do we need to incorporate all the ingredients? Or do you need to include just one of the ingredients?" The answer - yes, the challenge is to use all of them in your recipe, but they can be toppings, or accoutrements to the burger, so you can get all the components in a single bite. So, I decided to make lamb patties flecked with preserved lemon and stuffed with feta cheese on a bed of butter-braised spinach topped with pickled radishes. Needless to say, I did not have a good name for this crazy creation. So, I posted a photo to social media and asked the hive mind for their opinions. Lots of 'likes' and 'yums', ...

When Brian and Pia invited us to go to the Aquarium's Sip and Sea event with them, I offered to use my gift certificate to Mundaka for dinner. So happy that we did! We ordered a parade of delicious food and washed it all down with a bottle of sangria. The favorite of the night:  hamburguesa -  a mini lamb burger with pickled cauliflower, served with truffle fries. Our waiter warned us we would be unwilling to share, but we didn't listen. Still, we did order two, so we only had to share with our significant others. Next time, I'm ordering my own! What else did we eat? Escabeche - duck breast escabeche with tarragon cream... Boquerones - Mediterranean white anchovies with garlic chips; fried garbanzos with white truffle salt; Datiles - bacon-wrapped dates with almonds and goat cheese; Aceitunas - marinated Spanish olives; Bravas  - potatoes with brava sauce; and Croquetas - smoked salmon, horseradish, and bechamel. After Mundaka, we headed to the ...