Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of  Le Creuset . All opinions are my own. Last term, I taught a class about rice dishes from around the world and had approached my contact at Le Creuset about getting a tagine for when we, by tabletop, traveled to Morocco. Yes! She said 'yes.' Then the final week of my class was canceled and I never got a chance to use the pot. I was guilt-ridden. So, I signed up to teach another six-week class and made sure that I used the tagine during the second week of class...just to make sure we didn't have another scheduling snafu. So, I am finally using the tagine as I said I would: to teach kids to cook! Tagine A tajine or tagine is a Maghrebi dish named after the earthenware pot in which it is cooked. So, it refers to both the cooking vessel and the resulting food; it is also called a maraq/marqa in North Africa and the Middle East. Mentions of the tagine date back to Harun al-Rashid who was a rule...

This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Welcome to the first day of our celebration of #FabulousFallBounty. You can read more about the event: here . And, once again, many thanks to our event sponsors:  Silpat   for a handy silicone mat;  Le Creuset  for a lovely serving platter; and  Melissa's Produce  for providing the bloggers with a beautiful box of goodies. I utilize the latter two in creating this recipe. The Creations An InLinkz Link-up Celery Root-Chestnut Mash with Herbed Beets With the use of Melissa's Peeled & Steamed Baby Beets and Peeled & Steamed Chestnuts, this sidedish was a snap to make. Ingredients Mash 1 celery root, peeled and cubed (approximately 3 C) water 1...

This is a sponsored post written by me on behalf of  Le Creuset . All opinions are my own. You can read about how I ended up with these lovely mini cocottes from  Le Creuset  in this post: Utility and Beauty . As soon as I opened up the box and my Enthusiastic Kitchen Elf saw the cocottes, he squealed, "I'm going to make biriyani in those!!" Okay. A couple of years ago, when the Enthusiastic Kitchen Elf and I were watching an episode from the second season of  Mind of a Chef,  we watched Chef April Bloomfield make lamb biriyani with Chef Stevie Parle. Here's a link to the  Venison Biriyani   on his website. We loved the presentation with the naan on top of the pots. We've been making it that way every since. Beef Biriyani Quick Note: This recipe was made over a period of two evenings. On the first, we seasoned the meat and made the curry which cooked for over three hours. On the second, we assembled the pots, baked, and en...

This is a sponsored post written by me on behalf of  Le Creuset . All opinions are my own. About a month ago, I received an offer that made my little foodie heart flutter: "Make a wish list of some Le Creuset items* and I'll see what I can do." Ummmm...okay.  I was given no guidelines and no limits. I perused the website. I clicked. And I drooled. Like many home cooks, I have long coveted anything and everything made by Le Creuset. I have a mini pumpkin cocotte and a trio of mini bean pots. See the operative word there - "mini." Though I love the look and feel of the Le Creuset product line, I am stymied by the price. So, not wanting to seem greedy, I narrowed down my wish list to the top ten items I would really use; they ranged from the tagine pots all the way down to espresso cups. It really didn't matter what they sent, I knew I would be happy and put the items to good use. The next day, I received a response that I could expect a the...

Today kicks off one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from  A Kitchen Hoor’s Adventures  is co-hosting. And I challenge myself to post everyday, getting creative with all of the sponsor goodies we receive for participating. It's so much fun. When I received lemon and orange extracts from #BrunchWeek sponsor Nielsen-Massey , I thought about different recipes that might utilize both. I considered savory dishes, because I really don't have a sweet tooth, then I stumbled across an intriguing recipe from the medieval town of Pérouges, near Lyon, France. Galette Perougienne is made with a yeasted dough, scented with citrus and sprinkled with sugar. That meant I was able to use additional sponsor goodies from Red Star Yeast and Dixie Crystals ; and while I prepared the dough, my eggs sat in the ceramic egg carton ...