Culinary Adventures with Camilla

Here we are at the final #KitchenMatrixCookingProject post for July. This month I picked the dishes with easy recipes to inspire some  al fresco  dinners. This week, I decided to celebrate with cocktails. Twelve different cocktail that Bittman suggests, actually. But time got away from me before we left for our annual camping trip and I didn't have a chance to whip up any cocktails. Crazy, right?! So, I'm going to share something a little different this week. But please check out the other cocktails from the Kitchen Matrix Cooking Project gals. Cheers! An InLinkz Link-up Every once in awhile you meet someone who is creativity incarnate. Almost twenty years ago, while I was in college, I met Jenn of Jennuine Blog , formerly Maker, Baker, Glitter Shaker. And a few years ago, I met Katie of Bar Cart Cocktail Co . I am constantly in awe of those beautiful gals and realize that what impresses me every time I taste or sip something of theirs: their delightf...

Welcome to #EatLikeAnEgyptian! Today we are having fun exploring our favorite Egyptian cuisine recipes to commemorate the holiday of Eid-el-Fitr, which begins at sundown. Thanks to Sue - of Palatable Pastime  - for coordinating the event! Aish Baladi  from Karen’s Kitchen Stories Baklava  from All That’s Jas Egyptian Feta Spread  from Cooking with Carlee Egyptian Mint Limeade  from Culinary Adventures with Camilla Ful Medames  from Caroline’s Cooking Lahma Bil Basal  from A Day in the Life on the Farm Macaroni Bechamel  from Palatable Pastime Many years ago - actually more than seven years ago from looking at the ticket photo - my boys were fascinated by the ancient Egyptians. We read books about them and watched documentaries about them. Oddly, I think I remember going to the Rosicrucian Egyptian Museum in San Jose when I was about that same age.  And it just so happened that the Tutankhamun exhibit landed in San Francisc...

Here we are at day two of my  Hot Summer Eats event . As promised, I will be sharing a grilled recipe, a non-lettuce salad, and/or a cocktail. So, for the cocktail offering today, here's my version of a dark and stormy cocktail...with a little help from one of our event sponsors:  Quirk Books . And, yes, I did buy this bottle of rum for the name; The Kraken. I also found it the ideal match for the squid recipe I'm sharing today since the Kraken is a legendary sea monster with squid-like tentacles said to live off the coast of Norway. Ingredients makes one cocktail ice cubes or chilled ice stones 2 to 3 slices of fresh ginger (I used a mandolin slicer) 2 to 3 slices of organic lemon (I used a mandolin slicer) 2 ounces dark rum 4 to 6 ounces ginger beer Procedure Fill an old fashioned glass with ice cubes. Wedge the ginger slices between the cubes and the glass and pour in the rum. Top with ginger beer. Float lemon slices on top to garnish. Serve. Th...

It's #Brunchweek!  We're on the second day of our second annual week-long blogging event hosted by Terri of  Love and Confections  and Susan of  The Girl In The Little Red Kitchen ! Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season.  We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click ( here ) to read about this fun event, the sponsors, and the giveaway! I never considered myself a gin drinker. But after an Edible Monterey Bay assignment last year to a cocktail-making class (click to read my blogpost  Shake, Rattle, & Roll: The Making of a Gin Drinker ), I definitely use gin more frequently in my libations. So, for a #BrunchWeek2014 cocktail, I decided I would create a recipe with the springy flavors ...

Ingredients 2 C tomato juice 1/2 C vodka 2/3 C orange juice 1/3 C lemon juice 2 T hot sauce, such as Ginger People's Sweet Ginger Chili Sauce 1 T soy sauce 2 pinches of fennel pollen Freshly ground salt and freshly ground pepper Ice cubes Fennel spears, tomato wedges, lemon wedges, and fennel pollen for garnish Procedure Whisk together tomato juice, vodka, orange and lemon juices, soy sauce, and hot sauce in a large pitcher. Season with salt, pepper, and fennel pollen. Pour into ice-filled glasses, and garnish each with fennel spears, tomato wedges, lemon wedges, and a sprinkling of fennel pollen.