Culinary Adventures with Camilla

This month, Sue of Palatable Pastime told the Baking Bloggers that "for August we will be baking with peaches or nectarines. Sweet or savory as you prefer, just be sure to bake some part of it." Here's the #BakingBloggers line-up... Baked Creamy Rice and Pudding with Peaches for Two from Sneha's Recipe Baked Goat Cheese with Peach Chutney from Caroline's Cooking Caramelized Peach Trifle from Sid's Sea Palm Cooking Easy Peach Cobbler with Canned Peaches from Recipe Pocket Peach and Nectarine Cobbler from A Day in the Life on the Farm Peach and Prosciutto Pizza from Karen's Kitchen Stories Raspberry Peach Pie from Palatable Pastime Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla Roasted Rack of Lamb  with Spiced Nectarine Chutney Summer stone fruit must be on the brain because I just posted  Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa  for #OurFamilyTable yes...

My husband is doing a gluten-free, dairy-free experiment. So, when the boys asked for flaugnarde this weekend, I decided to give it a try with sweet rice flour and almond milk! Actually, truth be told, the boys asked for clafoutis , but I didn't have any cherries. I had a basket full of luscious, summer stone fruits. So, we went with that. And if clafoutis is made with anything other than cherries, it's a flaugnarde . This was made with a mixture of peaches, nectarines, and pluots from a local farm. Slight adaptation: I increased the liquid in my usual flaugnarde recipe as things with rice flour always seem more dry. Ingredients non-dairy butter for greasing the pan 3 C sliced stone fruit 4 eggs 3/4 C organic granulated sugar 3/4 C sweet white rice flour 1-1/2 C almond milk 2 T vanilla paste 1 T apricot liqueur powdered sugar for dusting Procedure Preheat the oven to 350F. Butter your baking dish(es). Spoon the sliced stone fruit into the bottom o...

I've been remiss in posting about our tabletop travel recently. Not that we haven't been cooking - and eating. Just that I haven't posted. Whoops. I need to sift through my photos and recipes for our German feast and dinner from Ghana. But last night we cooked and ate Greek. Loved it! Even before I sat down, the troops were chanting "Red book! Red book!" They were digging in while I was still serving myself. My red book contains our favorite recipes of all time. In cooking Greek, the most difficult part for me was deciding what to make. A stop at Cornucopia in the afternoon made the decision for me. I smelled the Meyers lemons before I saw them. Then I noticed that they were grown in Big Sur. Local, fragrant, and so voluptuous. I had to have them. Then I flipped through my Greek cookbook until I found two dishes that deserved these beauties. We started with Greek meatballs: Keftedes . My cookbook reported, "they are always a must on the meze table....