Culinary Adventures with Camilla

I have long been a fan of George Mahood's writing. Last year I read three of his books and did recipe posts for each one. You can click on the title to go to that original post -   Not Tonight, Josephine: A Road Trip Through Small-Town America ; Free Country: A Penniless Adventure the Length of Britain ; and Travels with Rachel: In Search of South America . So, when I saw  Every Day Is a Holiday  by George Mahood* I ordered it immediately. On the Page I am not sure if it was the subject matter - Mahood details the first six months of a year as he attempts to celebrate off-the-wall holidays each and every day - or what...but this is my least favorite Mahood book. Sorry, George.  It was an interesting premise that grew a little tedious. As an example of holidays, we're talking about No Housework Day, National Beer Day, Caramel Popcorn Day, Nutella Day, etc. He writes, "Fruitcake Toss Day is a strange day. The idea is that you can finally get rid of that fruitcak...

I have been friends with Jenn since we were in high school. And while most teenagers were probably out on dates on a Friday night, you could usually find me and Jenn at home. Most Friday evenings, we'd have dinner, bake an apple pie, and watch movies. Yes, we were hell-raisers, weren't we? Apple pie and movies... So, when Jenn realized that we were celebrating her birthday on Pi Day (that's 3.14 - March 14th!), we settled on pies as the theme. Naturally, she asked for an apple pie. Done. Ingredients makes one 9" pie Crust 2 C flour + more for rolling 1/2 C organic powdered sugar 3/4 C butter 2 T vodka 1 T Calvados (apple brandy, or more vodka) 1 T cold water Also needed: parchment paper, rolling pin, pie pan Filling 3 to 3-1/2 pounds apples, approximately 8 medium apples (I used organic Gala apples) 1/2 C  organic light brown sugar, divided 3 T flour 2 T Calvados (apple brandy, or more vodka) 2 t freshly squeezed lemon juice 1/4 t koshe...

How to Bake Pi: An Edible Exploration of the Mathematics of Mathematics by Eugenia Cheng* has been on my bookshelf for years. I picked it up once, got distracted, and back it went. But, this past weekend, I dove into it and really enjoyed it. I needed a change of pace from novels that have been decent, but not fantastic. And non-fiction is always my default genre. Cheng has a great editorial voice that makes a subject from which many people cringe seem much more accessible and even - gasp! - fun and funny. She tackles the topic of  abstraction, as a blueprint for pie. She writes, "Cottage pie, shepherd's pie, and fisherman's pie are all more or less the same - the only difference is the filling that is sitting underneath the mashed potato topping. Fruit crisp is also very similar - you don't need a different recipe for different types of crisp, you just need to know how to make the topping. Then you put the fruit of your choice in a dish, add the topping, ...

Coleen,  The Redhead Baker , invited her blogging friends to join her for Pi Day 2018. Last year, for Pi Day 2017, Coleen also hosted and I shared a  Gluten-Free Matcha Chocolate Pie . Back in 2015, Terri of  Love and Confections  wrangled us and I made a savory pie:  Curried Lamb Potpie . I decided that I wanted to try my hand at another savory pie. I will say that our all-time favorite savory pie is my  Seafood Pie . It's my most requested dish from family and friends alike! In fact, I just made one for a friend's birthday dinner last weekend. Supposedly it's "palace food" in Morocco; the birthday girl said she would come wearing a tiara. The Other Pi(e)s Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy's Cooking Adventures Brownie Mint Pie by Family Around The Table Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen Chocolate Mint Pie by Karen's Kitchen Stories Chocolate Peanut Butter Pie by The Redhead Bak...

Welcome to Pi(e) Day hosted by Terri from Love and Confections ! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 21 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day! To no one's surprise, I opted to go savory. Well, I made a Curried Lamb Potpie. Ingredients Crust 1 1/2 C whole wheat pasty flour 1/2 t salt 1/2 C cold butter...

Are you ready for Pi Day? Do you celebrate it?!? I'll take any excuse to bake - and eat - pie. I put out a call for pie recipes (click for my invitation ) and the blogosphere answered. What a gorgeous array of pies, both sweet and savory! And I'm posting this round-up in time for you to bake a few for 3/14. The Sweets photos courtesy of participating bloggers:  Renee's Kitchen Adventures ,  Family, Food, and Fun ,  On the Move-In the Galley ,  C Mom Cook , and  Angels Homestead Crack Pie  by  C Mom Cook Speculaas Dutch Apple Pie  by  C Mom Cook Key Lime Pie  by  Sew You Think You Can Cook Lemon Meringue Pie  by  Sew You Think You Can Cook Franzipan Pie  by  My Hobbie Lobbie Peach Tart  by  My Hobbie Lobbie Apple Pie  by  My Hobbie Lobbie Fudge Pie  by  Tara's Multicultural Table Cardamom Strawberry Tartlets  by  Tara's Multicultural Table ...

Pi Day is coming up. Pi Day? you ask. You know. March 14. 3/14 = 3.14159265359 or pi. Also known as a great excuse for Cam to make pie. Over the holidays we were invited to a pie tasting party. In preparation, discussions began around our dining room table:  What makes a pie a pie?  Sensibly, my precise Kitchen Elf said, "A pie has no frosting."  True . My Love declared, "It's the crust."  Okay . And my sweet, Enthusiastic Kitchen Elf asserted, "A pie has a crust...and is low to the ground."  Huh.  "You know, a cake can be tall; a pie is short." Employing all three of those criteria - no frosting, a crust, and low to the ground - a galette can qualify as a pie. So can a tart, right? I'm looking to all of you for some pie inspirations.  Feel free to link up to three pie recipes. Think sweet. Think savory. I'll post a round up in time for you to create some of them for your Pi Day celebration if you wish.

Since last year's Chocolate Silk Pie was such a hit, I decided to make v.2. 1 baked pie crust 3/4 C butter, softened 1 C organic granulated sugar 1-1/2 C chipped dark chocolate 1 T organic raw honey 3 medium eggs, separated Melt chocolate in a double boiler. In a large mixing bowl, cream the butter at medium to high speed for about a minute. Add sugar and honey; beat until light and fluffy. It must be mixed long enough so it is no longer gritty. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well-blended and mixture is smooth and creamy. On medium speed, add the egg yolks one at a time, beating after each one before adding the next egg. In another mixing bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the chocolate mixture. Spread into baked pie crust .  Let cool. Top with unsweetened whipped cream and, if you like, make a pi symbol with ...

I love Pi Day...almost as much as I love pie. And instead of last year when I only realized it on 3.14, I'm planning ahead. Looking for inspiration. What's your favorite pie? Here are some possibilities for my table on Pi Day... Savory Pies Seafood B'stilla Cypriot Olive Pie Sweet Pies Chocolate Silk Pie Apple Pie with Gingerbread Crumbles