Culinary Adventures with Camilla

  Welcome to the July 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . Turns out that Evelyne was in my neck of the woods recently; I noticed some photos on her social media channel. We tried to wrangle a meeting, but time was short and it didn't work out. Boo. Hopefully next trip! This month, we are sharing recipes from the Libya, here's the #EattheWorld line-up... A Day in the Life on the Farm: Libyan Cheese Dip   Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives  Palatable Pastime: Maghreb Chicken and Vegetable Stew   Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)   Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta)   Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce   Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup And the Sunday Funday group to which I also belong is ...

This month Heather, from  All Roads Lead to the Kitchen  and the founder of the Food'N'Flix , is hosting this month's edition of #FoodNFlix. Read her invitation:  here . She asked us to watch  What's Cooking?*  It seems an appropriate month for a Thanksgiving movie. And you have plenty of time to join in the fun, if you wish. Posts aren't due to Heather until November 29th. On the Screen This is a movie that I've never seen before and I can't imagine why. It's a food movie through and through! Actually, Jake says we have seen it, but I don't remember it. So, maybe he watched it without me...though that's pretty unlikely. In any case, What's Cooking?  celebrates Thanksgiving by following four American families through their holiday preparations and feasts. We have the Nguyens, a Vietnamese family; the Avilas, a Latino family; the Seeligs, a Jewish family; and the Williams, an African-American family. I love how they illustrate...

This month the  Pass the Cookbook  crew - under the leadership of Kita, the culinary force behind  Pass the Sushi  - is cooking from Julie of White Lights on Wednesday 's pick: Emeril Lagasse's Kicked Up Sandwiches .   This post contains an amazon affiliate link at the bottom - for the book. Our three choices this month were for Almond-Poppy Seed Pound Cake with Lemon Neufchâtel, Turkey Waldorf Sandwich, or Beef Shwarma with Tzatziki Sauce. And, yes, I did pick the latter because of Julie's note: "Who doesn’t want to know what Shwarma is after seeing The Avengers? "  I actually didn't remember the Shwarma reference...from the one time I saw the movie. But my boys - all three of them - were happy to oblige and watch it with me; it was the first time our little one has been allowed to see a PG-13 movie. Gasp! He was so excited...he's ten-and-a-half. I found this still of the Avengers eating shwarma...from the extras of the DVD; we had watch...

Okay, seeing as we are only halfway through the alphabet and about 18 months into this Cooking Around the World Adventure , I decided we would take a pass on Morocco...since we've already cooked from there quite a bit. Country : Morocco Where it is: Located in Northwest Africa, near the Strait of Gibraltar. It's right on the edge of the African continent, bordering Algerian to the east, Mauritania to the south, the Atlantic Ocean to the west and the Mediterranean Sea to the north. A Few Fun Facts... If somebody refuses to take no for an answer, you can instead say “ Insha’Allah (if God wills it).” I might have to try that. "Mommy, can I have another scoop of ice cream?"  Insha’Allah. As Islam is very strict regarding marriage and faithfulness, married people are prohibited from having friends of the opposite sex. Wow. Interesting. It goes further than that: "Of course, you may work with people of the opposite sex, but if you meet them outside the ...

2 T olive oil 2 t minced garlic 2 3/4- to 1-pound lamb shanks white whole wheat flour for dredging 2 1/2 C dry red wine 2 1/2 C organic chicken broth 1 1/2 T fresh tomato sauce 1 T fennel seeds 1 t porcini salt dash of ground ginger dash of ground nutmeg Heat 1 T olive oil in heavy large Dutch oven over medium-high heat. Add garlic and sauté until brown. Coat lamb shanks with flour. Heat remaining 1 T olive oil in heavy large skillet over high heat. Add lamb shanks to skillet and cook until brown on both sides, about 5 minutes. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with garlic. Add remaining 1 1/2 cups red wine, chicken broth, tomato sauce, and bay leaves to dutch oven. Bring to boil. Add lamb shanks, turning to coat with liquid. Simmer for one hour. Add in the fennel seeds, porcini salt, ground ginger, and ground nutmeg. ...