Culinary Adventures with Camilla

This month Jeff of FoodWineClick! is hosting the French Winophiles as we explore Vouvray. You can read his invitation here . And if you are reading this early enough, feel free to join in on our live Twitter chat. Saturday, December 21st at 8am (Pacific time). Follow the hashtag #Winophiles and be sure to use it if you chime in. Here's the Vouvray line-up... Camilla at Culinary Adventures with Camilla is Pairing a School Assignment with a #Winophiles Project: Moqueca + Gautier Vouvray Argilex 2012. Lynn at Savor the Harvest explains Why I Chose This Vouvray As A Holiday Favorite . Robin at Crushed Grape Chronicles offers The Multiple Expressions of Vouvray! Wendy at A Day in the Life on the Farm pairs  Creamy Clam Dip with a Sauvion Vouvray . Lauren at The Swirling Dervish posts  Monmousseau Ammonite Vouvray: Gussying-Up an Ad Hoc Holiday Feast . Gwendolyn at Wine Predator matches  Carême Organic Vouvray and Lunch at Chateau de Pray . Nicole at Somm's Table ...

I still don't really remember how the conversation started. All I know is that D asked if I would help his friends cook a dish that used old world and new world ingredients...for their AP World History project. I never say 'no' to kids wanting to cook something. Initially D wasn't involved; he just asked me to help R and J. Sure thing! Then, because they have the same teacher (albeit at different periods), D managed to ally himself with their project and Mr. Bourgeois said he could present along with them. Because time was short and they had a full day of robotics on Saturday, our dinner had to be on Sunday. The only problem: we were supposed to be having my parents over for their birthday dinner that night. A phone call later, I had convinced my mom that she and my dad wanted moqueca for dinner...and D convinced his friends that they were going to cook my parents' celebration dinner and get their assignment done. Phew. So, I bought the ingredients. And,...

It's time for Fish Friday Foodies' April 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, Karen of  Karen's Kitchen Stories  is hosting. She instructed:  Make a fish dish from any country in Latin America, from Mexico to Chile. Going Latin An InLinkz Link-up Moqueca There are many variations of Moqueca, a fish stew from Brazil, but this is the one I learned from a local-to-me chef and it includes plantains which I haven't seen too often in other versions. Ingredients 2 to 3 pounds of seafood (I used a combination of mussels, scallops, shrimp, squid, and monkfish) 3 cloves garlic, minced 4 T freshly squeezed lime juice + lime wedges for garnish freshly groun...

When we went to the kick-off In Your Backyard event for 2013 at Holman Ranch's Tasting Room, we watched Elena of Sweet Elena's make a Brazilian fish stew, moqueca . The smell, while she was cooking, was captivating; and when we finally got to taste it, it was amazing! Both boys insisted that when we cook South American for our Culinary Adventurers class at school that we make this. Sounds like a plan. Brazilians have been making moqueca for at least 300 years. This dish is found in two different variations: moqueca capixaba from Espírito Santo, and moqueca baiana from Bahia. Moqueca is a Brazilian seafood stew based on fish, onions, garlic, tomatoes, and cilantro. It is cooked slowly, with no water added. Here's the version that Elena cooked for us...and the version I'll be cooking with my class tomorrow. My mouth is watering just thinking about this. Nick Elliott and Hunter Lowder, of Holman Ranch, paired this with their 2011 Rosé of Pinot Noir . Fruity flav...