Culinary Adventures with Camilla

Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's  Kitchen Matrix  cookbook. You can read about it:  here . This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make.  This week, I picked 'Miso+ 4 Ways' for the group. If you don't have the cookbook, Bittman's miso recipes are available online at the New York Times:  here . I had a tough time deciding because I was intrigued by the Miso Spice, Miso Butter, and - especially - the Miso Butterscotch! But I ran out of time this weekend, so those will be for another day. Stay tuned. More Miso An InLinkz Link-up Ingredients slight adapted from Bittman  because it was just "to mayo-y" according to my trio Miso Mayo 1/2 C mayonnaise 1 T miso 1 t soy sauce 1/2 t sesame oil Oven Fries 4 to 5 organic potatoes,...

It's time for Fish Friday Foodies' November event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month, Wendy is hosting. She wrote: " Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination." So, I let my imagination go wild, combining a few different methods, making dashi to create a miso broth, then poaching the petrale sole from our Real Good Fish CSF in the style of Sole Véronique . I topped it with Crisped Mushrooms . Oh, my...pure deliciousness! The Rest of the Stuffe...

Welcome to a new online blogging event: the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes . For more information about the event, click here . This month, we were given the challenge of making our very best deviled eggs. Okay...we love deviled eggs. I've made Herbed Deviled Eggs , Bacon & Bleu Deviled Eggs , Sweet Basil Deviled Eggs , Smoked Salmon Deviled Eggs ; I've even  Deviled Duck Eggs . I thought about trying something with quail eggs, but have you seen those tiny things?!? I have a hard enough time peeling chicken eggs nicely. I considered marbling my eggs before deviling them. They look really cool that way. See? But, as I am coordinating a funddrive for school this week, I had to set aside aesthetics and go strictly for flavor for this event. And - boy, oh boy! - do these have flavor. They start with the standard base of egg yolks and mayonnaise. To that, I added red miso paste and a smidge of sesame oil. I stuf...

Remember, I'm teaching a Bizarre Foods SEM this term? Today, we traveled by tabletop to the Philippines. Don't worry, I didn't make the kids eat balut. Considering I won't even eat balut...I figured that wouldn't be very fair. But we did talk about balut . For our make-project today, I decided that eating seaweed was bizarre enough for some of the kids. Besides this dish has special significance to me. My grandmother, my dad's mom, used to make the most amazing seaweed salad. I remember when I went to Oahu with her as a child, we would drive to Ewa Beach and pick seaweed. She would clean it and make a fresh seaweed salad with it.  Today, I made it with my own kids and ten other students. Reactions were varied. One student said that the seaweed didn't taste like anything, that it just had a funny texture. Another student declared, "I really hate kale."  One student said he didn't want to try it. I insisted. Just one bite....

As my Fresh Tasty Valentines event enters its final stretch, I wanted to share a recipe from a new  BenBella Vegan  title: Dining at the Ravens by Jeff and Joan Stanford. I'm not going to say too much about it as I will be kicking off a blog tour for them on the 9th. Check back for that full review and another recipe then. For this event,  BenBella Vegan  is  providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks:  The Plant-Based Journey ,  Dining at The Ravens ,  Plant-Powered Families ,  The China Study Quick & Easy Cookbook ,  and   The Plant Pure Nation Cookbook . Enter the giveaway below! Carrot Pâté Canapés   makes 1-1/2 C of pâté slightly adapted - recipe shared with permission I selected an easy - and versatile - recipe. It was quick to put together and delici...

We are huge fans of eggplant. Huge. We make eggplant dip   and   ratatouille  all the time. I've done an entire dinner out of eggplant, including a dessert -  Melanzane al Cioccolato . Yes, that does mean Eggplant and Chocolate. Really. It's delicious.  So, it's not a stretch to see eggplant on our dinner table. But I was ecstatic to hear this assessment from the Enthusiastic Kitchen Elf: "Mommy, this is the best eggplant you've ever made." Really, it's the best? What makes it the best? "It's fleshy and melts in your mouth. And it has its own little boat bowl."  I know that I've made eggplant boats before - such as Bademjan Shekam-por or Boats with Avocado Cream -  but I'll take it. This really was delicious. Caramelized Miso-Topped Eggplant Ingredients serves 6 3 large eggplants sesame oil for brushing 2 T sake 1 T miso paste 2 T rice vinegar 1 t sesame oil 1 T honey 1 t soy sauce or gluten-fr...

First a thank you. When my friend Belle told me that she'd bring me a bottle of her homemade hot sauce, I had no idea how amazing it was. It's deliciously hot, but with an incredible amount of flavor along with that heat. Friends came over after we chopped down our Christmas trees and they were pouring it on everything from cheese - making their own Pepper Jack - to gingerbread. Okay, that was a little odd. But I have been using it in a spicy miso marinade that sings. I've made this three times this week! Ingredients serves 6 6 bone-in chicken thighs 1 T yellow miso paste 1 T hot sauce (I used Belle's homemade hot sauce) 1 T soy sauce 2 T olive oil juice from 1 organic lemon Procedure Preheat oven to 375 degrees F. Place the chicken in a baking dish so that they lay flat without overlapping. Whisk the remaining ingredients together in a mixing bowl. Pour the sauce over the chicken, spreading it with your fingers to make sure the chicken is well...

Welcome to the brand-new Food Matters Project , the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate . When I read the mission - cooking through The Food Matters Cookbook by Mark Bittman who espouses eating more plants, fewer animal products and processed foods, and the positive impact of those choices on us and our planet - I was in. Each week we will all - here's the ' we ', just over a dozen fellow foodie bloggers - cook the same recipe, posting our interpretations and adaptations. This week we were assigned Mark's Chipotle-Glazed Squash Skewers. [Recipe is below.*] Click here for our hostess's post. I took some liberties, lots of liberties; I used carnival squash, added purple Hawaiian sweet potatoes and went with the miso-glaze option. Sort of. Oh, and I deconstructed the 'skewer' to create appetizer-sized skewers AKA a toothpick. Enjoy my take on this delicious dish! 1 carnival squash, peeled, seeded, and cut into 1-inc...