Culinary Adventures with Camilla

  Katarina is hosting the Italian Food Wine Travel bloggers this month and our theme is Lazio. Read her invitation here . If you are reading this early enough, feel to  join the group for a live Twitter chat. We'll be live on Saturday, April 3rd at 8am Pacific time. Just follow the hashtag - #ItalianFWT - and be sure to add it to anything you tweet so we can see it. In the meantime, all of these posts will go live before Saturday.  Cin cin! Camilla at Culinary Adventures with Camilla: Lazio in California: The Quintessential Roman Pasta + 2017 Big Sur Vineyards Pinot Noir Reserve Wendy at A Day in the Life on the Farm: Alberico Appia Antica 400 Rosso 2016 Paired with Stracci di Antrodoco Terri at Our Good Life: Pietro Est! Est!! Est!!! with Crab Dip Crostinis Susannah at Avvinare: Cesanese del Piglio, Classic Wines From Lazio Gwendolyn at Wine Predator: Lazio to Paso Robles: “if you see kay” Robin at Crushed Grape Chronicles: Lazio – Exploring Low Intervention Wines Inspir...

Today the #SundaySupper crew is sharing Captivating Casseroles. Before deciding on my dish, I started with the question: what exactly is a casserole? A casserole, from the French word casse,  refers to a large, deep dish used both in the oven and as a serving vessel. The word also describes the food cooked and served in said a vessel. So, essentially, a casserole refers to anything cooked in a casserole dish. Okay. So a lasagna is a casserole? According to this definition, yes, an Italian casserole. A shepherd's pie is a casserole? Sure, a British casserole. Here's what I brought to the table...in my casserole dish.  My three boys eyed the dish suspiciously. I explained the project and shared the definition. "I've seen you bake cakes in that dish." noted Jake. "So, those cakes are casseroles?" posed R. Yes. I guess they are. "Cool. A cake casserole," said R. D just stared at the pan. It probably didn't help that I ha...

#TwelveLoaves is a monthly bread baking party created by Lora from  Cake Duchess  and run with the help of Heather of  girlichef , which runs smoothly with the help of our bakers. Our host this month is Heather from  girlichef , and our theme is Apples. For more bread recipes, visit the  #TwelveLoaves Pinterest board , or check out last month's mouthwatering selection of #TwelveLoaves Pear Breads! With a theme of apples, I wanted to create a savory bread with my new favorite apple, the Pink Pearl. They are so pretty! Read about my (thankfully) successful hunt for Pink Pearls  last month. Ingredients For the bread 1/3 C water 1 T organic granulated sugar 1T active dry yeast 3 C bread flour, separated 4 T butter 2 large eggs, at room temperature For the filling 2 C apples, peeled, cored, and diced (I used Pink Pearls, but you can use any tart apple that you have) 1 C brie, diced 1/3 C pancetta, diced 1 T fresh di...

Thanks to a trio of sponsor deliciousness, I am bringing these Smoky Karma Stovetop Beans to our #10DaysofTailgate party. You can heap these onto to hot dogs or spoon them over nachos. We just ate them straight from a bowl. Thanks to event sponsors:  Bob's Red Mill ,  Intensity Academy , and Not Ketchup *   for the great ingredients to make this dish extra special. Ingredients 1 lb 13 oz dried beans (I used  Bob's Red Mill  13- Bean Soup Mix) water 4 oz pancetta 1 onion, peeled and diced 4 C vegetable broth 4 C beef broth 1/4 C Not Ketchup 's Smoky Date 1/4 C raw agave nectar 2 T apple cider vinegar 1 T Carrot Karma Hot Sauce by  Intensity Academy freshly ground salt, to taste freshly ground pepper, to taste Procedure Place your dried beans in a pot and cover with, at least, 2" of water. Let soak overnight. Drain the beans and rinse them. Slice your pancetta as thinly as you can. In a large souppot, saute ...