Culinary Adventures with Camilla

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  BreadBakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Jenni of Pastry Chef Online has selected stuffed breads as our theme. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's our Stuffed Breads Basket... Sweet Breads Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story Cinnamon Roll Quickbread from Laura at Baking in Pyjamas Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good? Jam filled Danish Pastries from Holly at A Baker's House ...

This month the  Pass the Cookbook  crew - under the leadership of Kita, the culinary force behind  Pass the Sushi  - is cooking from Erin's pick. Erin blogs at The Spiffy Cookie  and chose a cookbook I've actually reviewed for the publisher:  Breakfast for Dinner  by Lindsay Landis and Taylor Hackbarth, the authors of the Love & Olive Oil blog . Here's my review with three dishes , including Grapefruit-Barley Risotto, Grapefruit-Rosemary Risotto, and Earl Grey Panna Cotta. I was tickled that Erin picked three dishes for Pass the Cookbook that I didn't make earlier. Awesome. We could choose from: Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. I opted for the savory French toast as a starting point. I subbed in feta cheese and used greens from our High Ground Organics CSA. This was a delicious dinner! makes 6-8 slices Ingredients For the filling splash of olive oil 2 green garl...

Il Tricolore is what the Italians call their flag. I love serving this dish - pasta with three colors (read 'three sauces') - because everyone gets what they want D and I get pesto, R gets marinara, and Jake gets beciamela. Win, win, win. I cook one pot of pasta and then toss it with three different sauces for serving. For the green:  Mizuna Pesto , Dandelion Pesto , or whatever your favorite recipe is For the white:  Beciamela (recipe in here ) or whatever your favorite recipe is For the red: Fresh Marinara Sauce or whatever your favorite recipe is