Culinary Adventures with Camilla

Today, we are sharing delicious dairy recipes. Christie of A Kitchen Hoor's Adventures posted: "June is National Dairy Month!  Show us your best recipes with anything made with milk, yogurt, cheese, if it's white and came from a cow at some point, cook with it!" Delicious Dairy Recipes Aspargus Gruyere Tart by Art of Natural Living Beer and Brats Mac and Cheese by A Kitchen Hoor's Adventures Beer Battered Deep Fried Cheese Curds by Cheese Curd In Paradise Best Oreo Milkshakes by Family Around the Table Cheese and Spinach Ravioli Casserole by A Day in the Life on the Farm Cookies and Cream Ice Cream by Simply Inspired Meals Individual Baked Macaroni and Cheese by Karen's Kitchen Stories Marigold Petal and Matcha Panna Cotta by Culinary Adventures with Camilla Palestinian Preserved Labneh by Pandemonium Noshery Sour Cream and Spicy Cheddar Ranch Dip by Hezzi-D's Books and Cooks We share Recipes From Our Dinner Table ! Join o...

This recipe is intended for readers 21 years and older.  Please drink responsibly. Sometimes inspiration strikes in strange ways. I had recently ordered a bunch of micro marigolds from Gourmet Sweet Botanicals for a different recipe. I wanted to create a cake using marigolds for my Food'N'Flix invite post. You can read that here ...and see the cake!  from imdb.com There was so many visual images that stood out - the film was truly beautiful - but the recurrence of marigolds stuck with me.  from pixar.com The dead have to cross back to the land of the living over a marigold-covered bridge; and marigold petals play a key part in sending Miguel back to the land of the living. You just have to watch it. In any case, when I had leftover blooms, I decided to freeze some in ice cubes. Then I was cleaning out a spice drawer and found some habanero salt that friends had given me. Salt and flowers made me think of margaritas. I know, it's a leap...

Sometimes you just have to bake a cake for no reason. It's not anyone's birthday; it's not your anniversary. You just want to make something sweet, delicious, and beautiful. Well, I did have a few reasons for this cake: first, my mom left me a bunch of lemons from her Meyer lemon tree; second, I wanted to make dessert; and, third, I'm hosting this month's Food'N'Flix. For the April edition of  Food'N'Flix , I am inviting any bloggers who want to join me to  watch  Coco*. Coco  tells the story of Miguel Rivera whose great-great-grandmother was abandoned by her musician husband; she has enforced an iron-clad policy against music ever since. "No music!" she bellows. And each subsequent generation has gone into the family business of making shoes. Add in stunning animation, lively music - yes, music! - and family conflict and you have a wonderful movie for all ages. But, don't just take my word for it. Watch and join me in m...

When my garden goddess of a sister-in-law invited us to "come take as much kale as [we] wanted" from her beds, as we headed to the coast, I don't know if she really understood what that means to the Enthusiastic Kitchen Elf. He loves his kale! He plucked and plucked, then asked if he could have some of her marigolds. She let him. We had so much kale that we made this salad three times during the rest of our camping trip. It was delicious each time. Ingredients 1 to 2 bunches kale, larger ribs removed and torn into 1" pieces 2 to 4 T olive oil zest from 2 organic lemons juice from 4 organic lemons freshly ground sea salt freshly ground pepper fresh herbs, destemmed and roughly torn (we used a mix of dill, parsley, and marigolds) Procedure Place the kale in a large mixing bowl. Pour the olive oil and lemon juice over the leaves. Massage until the leaves are softened and have turned from a greyish-green to a bright, deep emerald. Toss in th...

I was craving something sweet last night. So, I opened the fridge and saw the pouch of mango puree D had picked up at the Mexican market when we unsuccessfully hunted for prickly pears this week. That was it: inspiration! I also had duck eggs and edible flowers. Feel free to substitute for chicken eggs - just use more. Use vanilla extract if you don't have chocolate - or pour in your favorite liqueur! Also, skip the flowers completely if you don't have any. The cake and the glaze, on their own, are divine. Ingredients Cake 1 1/2 C butter, at room temperature, plus more for greasing the pan 3 C flour 1 1/2 t baking powder 4 duck eggs (or 6 large chicken eggs) 1 t organic chocolate extract (use vanilla, if you like) 1 C organic granulated sugar 1/2 C organic sour cream 1/2 C mango pulp Glaze and Garnish 1/2 C mango pulp 2 C organic powdered sugar edible flowers for garnish (I used rose petals and marigold petals) Procedure Preheat ...

Heather from girlichef  is hosting  Food'N'Flix  this month. And her pick - Monsoon Wedding  - is one I hadn't seen, so I was excited to watch something new-to-me. Click here  to see Heather's invitation to her movie selection. So, one night, while I was waiting for some dough to rise and all three of the testosterone monsters were sleeping soundly, I watched it. The film, artfully, mirrors the chaos that is planning a wedding...during monsoon season, no less. Add to that an odd mix of traditions and modernity; three languages - English, Hindi, and Punjabi; and guests from three continents. Then picture that the bride hails from Delhi and the groom has just flown in from Texas; theirs is an arranged union. Oh, and the bride is still involved with her already-married older lover. Yep, you're getting the idea now. Mayhem and chaos abound that can only lead to one thing: entertainment! Wet, messy entertainment. There are moments of real drama. ...

For Jake's birthday party at the beach, I whipped up some carrot cupcakes and zucchini cupcakes. They were devoured before I remembered to take a photo of them, but I did shoot the extra batter that I made into a loaf! Same recipe, different shape. 2 C white whole wheat flour 2 t baking powder 1-1/2 t baking soda 1 t ground cardamom 1 t ground ginger 3 eggs 1-1/2 C organic raw sugar 1 C Greek yogurt 1/2 C olive oil 2 C grated carrots 1 C sliced almonds 1/2 C marigold petals + some for garnish Preheat oven to 325. Whisk all wet ingredients together in a large mixing bowl. Stir in carrots. Fold in dry ingredients until just moistened. Gently fold the flower petals. Scrape batter into cupcake liners and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely then top with cream cheese frosting and top with more marigold petals for garnish Cream cheese frosting: 16 oz cream cheese, 1/2 C softened butter, 1 T vanilla extrac...

*Full Disclosure: I received a complimentary, advance copy of this book -  Cooking with Flowers  by Miche Baker  -  from the publishers for the purpose of reviewing it. All opinions are my own.* The beginning of my fascination with flowers. At the Keukenhof Garden. 1976. In another lifetime, I worked as a florist. I loved that job. I created beautiful arrangements, my clothes smelled like flowers, and I never had any empty vases in my house. These days, I only push petals on special occasions but I still love anything to do with flowers. So, when Eric at  Quirk Books  asked me if I would be interested in previewing and reviewing  Cooking with Flowers  by Miche Baker of  Mali B Sweets , I couldn't say 'yes' fast enough. As soon as it arrived, excitement washed over me as I giddily tore open the envelope. I thumbed through the pages, enthralled by the dizzying array of Miche's recipes and entranced by photographs by Miuna Jun...