Culinary Adventures with Camilla

This month Jane from Always Ravenous is hosting the Wine Pairing Weekend bloggers for a fun look at California food and wine pairings. She's calling the theme: Tasting California: Cookbook Tour paired with California Wines. Initially she wanted us to work with What’s Gaby Cooking: Eat What You Want: 125 Recipes for Real Life by Gaby Dalkin*, but the book isn't released until next month; however,  What's Gaby Cooking: Everyday California Food has been out for a couple of years already. In any case, you can read Jane's invitation post: here . And if you're reading this early enough, you can jump on Twitter while the #WinePW bloggers are chatting live about this topic. Follow the hashtag #WinePW on Saturday, March 14th, starting at 8am Pacific time. Just be sure to use that hashtag if you chime in so we can see your tweet. Here's what the group has planned. All of these will be live between Friday, March 13th and Saturday, March 14th. Cheers! A Taste ...

Yesterday we added dairy back into our lives as Jake decided he's going to continue gluten-free but wanted to ease back into dairy and see how it goes. First up: the boys asked for pannekoeken with whipped cream. Yes! The gluten-free flour made the pannekoeken a little bit more gummy than ususal, but it still puffed up nicely. I simmered some almost-ready-to-turn apricots into a quick sauce. Delish.... Ingredients 2/3 C milk 3 eggs 2 T salted butter, melted 1 t apricot brandy (or pure vanilla extract) caviar from one vanilla bean 1/4 t baking powder 2/3 C gluten-free flour (blend your own or I used Glutino*) whipped cream, for serving apricot jam, for serving Procedure Preheat the oven to 425 degrees. Butter a baking dish and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, and apricot brandy. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the...

I saw a post from a fellow food blogger this morning, stating: "I believe there are omelet people and pancake people. Discuss." Agreed. I am an omelet person who lives with three pancake people. But since my three pancake people don't like my pancakes, I make Dutch Pannekoeken . Click to read how I  re-discovered this childhood favorite  during a  cookbook review for Shauna Sever's  Pure Vanilla .  I decided to give favorite recipe a try without using butter in the batter. No particular reason...just because...I thought it would be an interesting variation. And I love the way it smells. 1-1/3 C milk 6 eggs 2 T coconut oil, melted 1/2 t ground cardamom 1/2 t baking powder 1-1/3 C white whole wheat flour Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted coconut oil, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute. Pou...

Click to read how I  re-discovered this childhood favorite  during a  cookbook review for Shauna Sever's  Pure Vanilla .  It's grey and gloomy. It must be almost June on California's central coast. And since I knew it would be the perfect way to kick off this chilly pre-summer week, I doubled the recipe and made several  pannekoeken . I topped them with a dusting organic powdered sugar and a heap of fresh strawberries. Breakfast!!! 1-1/3 C milk 6 eggs 4 T salted butter, melted 1/2 t ground cardamom 1/2 t baking powder 1-1/3 C white whole wheat flour Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the  Pannekoeken  is puffed and golden, approximately 30 to 35 minutes.