Culinary Adventures with Camilla

Today the French Winophiles are joining me to celebrate Easter with French wines and food pairings. There were no restrictions on the grape variety or the region...just a fun food and wine pairing in time for my favorite Spring holiday! If you are reading this early enough, feel free to join our Twitter chat on Saturday, April 16th at 8am Pacific. Just follow the hashtag #Winophiles and be sure to add it to anything that you tweet so we can see it. Here are the articles that the writers are offering on this topic... Bring on Spring with Loire Valley Wines by Vino Travels Celebrating Spring with Raclette and Rosé by A Day in the Life on the Farm Château Aqueria - Tavel Rosé Paired With The Perfect Spring Time Salad by Syrah Queen French Rosé, Sparkling Wine, and A Taco Bar for Easter? Si! by Wine Predator...Gwendolyn Alley French Spring Menu with Tavel Rosé & Cru Beaujolais by Always Ravenous Joyeuses Pâques with Champalou Paired Pork Loin by The Quirky Cork Roasted Salm...

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...

Summer’s Best Potluck Dishes Memorial Day kicks off summer. Some kids are already out of school; mine aren't...not quite yet. But summer means cookouts on the beach and lots of fun, casual potlucks. Often my husband will drag our lil' grill out to the beach and friends will just bring whatever they want to throw on the grill and a dish to share. Today the Sunday Supper Movement tastemakers are sharing their BEST recipes for summer gatherings! T.R. Crumbley of  Gluten Free Crumbley  is hosting. Appetizers Calamari salad with fennel and avocado by Caroline’s Cooking Coronation Chicken Deviled Eggs by Food Lust People Love Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry Roasted Corn Salsa by Casa de Crews Walnut Grapes by Eat, Drink and Be Tracy Watermelon Salad with Feta Cheese and Mint by April Golightly Sides and Salads Amish Broccoli and Cauliflower Salad by My World Simplified Antipasto Pasta Salad...

When we were at the fish market this evening, the Enthusiastic Kitchen Elf spied a vermillion snapper. "Mommy," he tugged excitedly on my arm, "can we have a whole roasted fish for dinner tonight, please?"  While vermillion snapper isn't a 'best choice', according to the Seafood Watch, it is a 'good alternative.' Besides, how do you say no to a kid who wants to eat a whole fish?? You don't. So, we bought one. Because I had a bunch of zested citrus from making Yuzu Kosho , I decided to use those "naked fruits" in this recipe. Ingredients 1 vermillion snapper, cleaned red grapefruit (I used half of a grapefruit), thinly sliced onion (I used half of an onion), thinly sliced 3 limes, quartered olive oil 1 C chicken broth Procedure Preheat the oven to 400 degrees F. Lay your snapper in a baking dish. Fill the snapper cavity with as many slices of grapefruit and onion as you can. Lay the fish flat and cover ...

For our Pre-Popul Vuh Picnic , this past weekend, I wanted to create some dishes that while not authentically Mayan were, at least, inspired by the foods and traditions of the Yucatán. I started with a more traditional Sopa de Lima , but wanted to give a nod to the milpa agroecosystem on the peninsula. Milpa  is practiced on the Yucatán; it's an inter-cropping system of corn, beans, and squash that is managed through slash and burn with fallow periods and the use of mulch. So my sopa de lima includes corn and black-eyed peas; I also added in some chard from my High Ground Organics CSA...just because, well, I put greens in everything. Enjoy! Here's a photo of White Corn and Yellow Corn with all of the animals at el Teatro Campesino 's production Popul Vuh: Heart of Heaven . Ingredients makes 10-12 servings 1 T butter splash of olive oil 1 red onion, peeled and diced 2 banana peppers, deseeded and chopped 1 hatch chile, deseeded and chopped 3 tomatoes...

I didn't know Daniel Saraga in the real world. And I, actually, wasn't too familiar with his blog, The Haggis and the Herring . He was the herring. But when an announcement through the Secret Recipe Club came out that we had lost one of our members, I was reduced to tears. Photo to the left is from his blog. Not just a small amount of moisture from the corners of my eyes. Streaming tears of grief and sympathy as I read the tribute to Daniel that his wife, Meredith, posted on the Monday after his funeral. She wrote so poignantly about the hole - the hole in her heart that losing him has left. I cried for the what-could-have-been for her family and for their unborn J3 who will never know Daniel. For being under 40-years-old, I have already had too many close friends lose their spouses. One of my best friends was on Flight 77 that crashed into the Pentagon on September 11th. I wrote this tribute to Zanne on the ten-year anniversary of that horrible day. And the friend who...