Culinary Adventures with Camilla

This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by  Snooth for Murrieta's Well Winery.  Wine samples were provided for this post and this page may contain affiliate links. Last summer I participated in a virtual tasting with wines from Murrieta's Well*. You can read about that  here . So, when my contact at Snooth asked if I wanted to participate this round, I was quick to reply 'yes'. This week, I'll log in and chat with wine enthusiasts around the country about a set of four wines from Murrieta's. Can't wait! So far, I've paired the 2018 Dry OrangeMuscat with Sweet Potato Risotto and th e 2018 Dry Rosé with Petrale Sole Ceviche . In My Glass Next on my list to try was the 2016 Merlot from Murrieta's Well. Retailing at $46, this wine was a powerhouse that deserves that price point, in my opinion. A blend of 95% Merlot, 5% Cabernet Sauvignon, this wine has an opulent mo...

I've been jealous of friends posting photos of their morel hunts. Seriously, friends have posted photos of entire pick-up beds full of morels. I would be thrilled with just two cups. Really! So, when I saw a scant handful of them at the market, I scooped them all up! It really wasn't enough to make a complete dish with them, but I added in the maitakes that I had on-hand. This was an easy lunch and so, so tasty. I will have to track down more morels soon. Ingredients serves 6 to 8 Chicken 6 to 8 bone-in, skin-on organic chicken thighs 4 cloves garlic, crushed freshly ground salt freshly ground pepper 1/2 C white balsamic vinegar olive oil for drizzling Crisped Mushrooms 1 to 2 C mushrooms (I used morels and maitakes) 1 T butter freshly ground salt freshly ground pepper 2 T fresh parsley, chopped Procedure Chicken Preheat the oven to 400 degrees F. Place chicken in a baking dish. Rub with garlic and sprinkle with salt and pepper...