Culinary Adventures with Camilla

Welcome to the November 2019 version of  Improv Cooking Challenge . This group is headed up by Nichole of  Cookaholic Wife . And I haven't been very good about participating, but I love the idea of the group, so I will try to be better in the coming months. The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: pears and dairy. Here's what the crew is sharing... Sour Cream Pear Pie by Pandemonium Noshery Pear Hand Pies by Cookaholic Wife Pear and Port Cheese Spread by Palatable Pastime Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe Caramelized Pear and Brie Rolls by A Day in the Life on the Farm Burrata and Bartlett-Vanilla Bean Jam Crostini  When I was brainstorming at the table about what dairy would go well with pears, the boys vote...

Today, Coleen of  The Redhead Baker  invited the Festive Foodies to join her in celebrating National Pizza Month. Yeah, I wasn't about to pass that up! Before I get to my pizza offering, here are the pizza-loving bloggers' posts... White Pizza with Prosciutto and Arugula by The Redhead Baker Arugula Pesto Pizza with Roasted Pears and Provolone by Culinary Adventures with Camilla Prosciutto and Fennel Pizza with Olives and Mascarpone by Karen's Kitchen Stories Detroit Style Pepperoni and Hot Honey Pizza by Our Good Life Pikachu Pizza by Amy's Cooking Adventures Antipasto Pizza by Cindy's Recipes and Writings Easy Gluten Free Pizza Crust by The Saucy Fig Vegan Buffalo Cauliflower Pizza by The Baking Fairy Caramelized Onion, Bacon, and Spinach Pizza by Kate’s Recipe Box Stuffed Crust Sausage Pizza by The Bitter Side of Sweet Green Lantern Pizza by Palatable Pastime Deep Dish Pizza Casserole by A Day in the Life on the Farm You mi...

While many recipes are focusing on apples, the darlings of Fall, I've been shining the spotlight on one of my other favorite seasonal fruits: the pear! I recently made a Madagascar Bourbon Bean & Bartlett Jam. It was so tasty and so easy. So, I was really excited that Karen of Karen's Kitchen Stories selected Pears + 10 Ways. And I really, really loved that all of those recipes were savory.  In case you don't have a copy of Bittman's book, read his 10 pear salads online here . His pear salsa and relish will certainly be on my table soon. And I do love the combination of pears with fennel. Before I get to my salad, please visit Karen and Wendy's posts this week. Our Pear Creations An InLinkz Link-up Recipes that poach pears in tea have long intrigued me. There's the Food Network's green tea-poached pears with marscarpone and brittle ; Gourmet's tea poached pears with tapioca and satsumas ; and The Meaning of Tea's lemon ging...

  This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Here we are at the third day of our celebration of #FabulousFallBounty. You can read more about the event:  here . And, once again, many thanks to our event sponsors:  Silpat   for a handy silicone mat;  Le Creuset  for a lovely serving platter; and  Melissa's Produce  for providing the bloggers with a beautiful box of goodies. My mind was aswirl with how to incorporate it all into some autumn-inspired dishes when I received this bounty of seasonal produce. I knew that I wanted to showcase the dried guajillo chiles and pears in a fun mole sauce. After attending a mole cooking class last year, we've been experimenting with different variations. So, this isn't a traditio...

For National Pear Day, hosted by Wendy of  A Day in the Life on the Farm , I decided to poach some adorable Seckel pears in red wine and serve them in a pool of chocolate-wine sauce. Oh, delicious, chocolatey decadence was achieved! But, before I get to that, please take a look at the pear-y delicious goodness my fellow bloggers have shared. Individual Pear Galette by Caroline's Cooking    Pear Pecan Cardamom Crumble by Cookaholic Wife   Pork and Pears with Hard Cider Sauce by A Day in the Life on the Farm  Red Wine-Poached Pears in a Boozy Chocolate Sauce by Culinary Adventures with Camilla  Roasted Pear Quiche by Palatable Pastime    Upside Down Pear Gingerbread by The Gingered Whisk Red Wine-Poached Pears  in a Boozy Chocolate Sauce There seem to be two distinct camps: one who thinks red wine and chocolate are a darling pair; one who thinks that those should never be served together. I fall firmly in the firs...

For the final course of our #MerlotMe dinner, I decided to poach some adorable Seckel pears in Merlot and serve them in a pool of chocolate-Merlot sauce. Oh, delicious, chocolatey decadence was achieved! There seem to be two distinct camps: one who thinks red wine and chocolate are a darling pair; one who thinks that those should never be served together. I fall firmly in the first camp, with the proviso that I mean good, dark chocolate with a high percentage of cacao solids and good red wine. You need the flavor intensities to be equally matched or one is going to overpower the other. For this post, I poured and paired the Pope Valley Merlot* for serving though I poached the pears in a Chalone Vineyard Merlot. Merlot-Poached Pears in a Chocolate-Merlot Sauce Ingredients serves 8 For the Pears (you should poach the pears the day before you want to serve them) 8 Seckel pears 2 C red wine (I used the Chalone Vineyard Merlot) 3/4 C organic granulated sugar...

This week's #SundaySupper event is perfect for the holidays - we're sharing libational creations, using an alcoholic beverage or flavoring as an ingredient. I decided to feature one of my favorite winter treats: baked pears. Espuma is similar to Italian zabaglione,  or French sabayon -  egg yolks and sugar whisked to a luscious froth over simmering water. You can make this in a matter of moments. And, served warm, spiked with tequila, this is almost magical! The secret to a foamy espuma: whisk continuously. Do not stop. Ingredients serves 2 2 pears (I like Bosc pears for their shape) 1/4 C water 2 T honey 4 egg yolks 1/4 C organic granulated sugar juice from 1 organic lemon 1/4 C tequila (I used Buddha's Hand-Infused Tequila ) shortbread cookies, crumbled, for serving Procedure Preheat oven to 350 degrees F. Peel the pears and place them in a rimmed baking dish. Whisk the honey into the water and pour it over the pears. Cover with f...