Culinary Adventures with Camilla

  One thing I have always wanted to instill in my kids: lifelong learning. I strive to lead by example because there is always so much to learn! This month I learned that what I have always called 'Fresh Spring Rolls' is more often called 'Summer Rolls.' And what I have always called 'Kimbap' is...well, not. You'll see the summer roll recipe soon. But for today, let's talk about kimbap. I have always made my version with a vinegar-seasoned rice, akin to sushi rice, just swapping out the fishy fillings for vegetables, eggs, and sliced beef. That seemed to make sense to me. However, kimbap has an entirely different rice base. Whoops! Instead of a vinegar-seasoned rice, kimbap is made with rice simply seasoned with sesame oil and salt. But as we really like the tang of vinegar, I made a hybrid version of the seasoned rice with vinegar and sesame oil for this. Ingredients  serves 8 4 cups short grain rice (sushi rice) 4 cups water plus more for soaking 1/3 c...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month I am hosting the group as we shine the spotlight on pickles since July is National Pickle Month. So I asked the bloggers to "share your favorite recipes for making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!" Here's what they are sharing... Haitian Pikliz by Magical Ingredients Homemade Pub-Style Pickled Onions by Food Lust People Love  Lemon Pickled Lotus Root by Palatable Pastime Pickled Ramps by Culinary Adventures with Camilla Pickled ...

  This month, I hosted the Food'N'Flix group and asked them to watch The Pickle Recipe . You can read my invitation here . Here's what the bloggers shared... Ogórki Kiszone   by A Day in the Life on the Farm Wendy wrote, "I had never heard of this 2016 film before. I was surprised to see that it was filmed here in my home state Michigan, set in Detroit. I love watching films that are filled with familiar images."  She describes the movie as "a fun, light hearted comedy that reminds us of what is truly important in this world.  Joey learns many lessons while struggling with his conscience and his relationships." And Wendy whipped up her fermented Polish dill pickles. I can't wait to try her recipe - Ogórki Kiszone . Beet Pickled Eggs by  Amy's Cooking Adventures Amy was unimpressed by the movie, writing, " The Pickle Recipe is a fairly underwhelming film in which our protagonist, being short on cash, tries to hoodwink his grandmother out of...

We have been getting garlic scapes in our CSA (community-supported agriculture) box from Robina's Organics recently. I will be sharing some of the things I've done with them soon - they add a delicious, subtle garlic flavor to dishes - but I decided to pickle them. No surprise there, right?!  Garlic scapes grow from the tops of hardneck garlic. I had seen a jar of pickled scapes and decided to give that a shot. These ended up being a little bit more woody and hardy than I had anticipated; I had expected them to resemble pickled green beans in texture. So, next time I might blanch them before I pickle them. However, upon further reading, these will work well in pesto and grilled. So, I'll try that with my next bundle of scapes that I picked up yesterday. Ingredients 1 stem organic, fresh dill flowers 1/2 teaspoon red pepper chile flakes 1/2 teaspoon black peppercorns enough scapes to roll into a jar (I only had one bunch) 3/4 cup vinegar 1/4 cup water 2 teaspoon salt Also n...

I have no idea how long this post has been in my drafts folder. But I am determined to clean up my blog which means posting all of these old recipes that never made it to public viewing. Sorry!  These are not processed, so they are not shelf stable. Keep them in your fridge and eat them within two to three weeks. If you process them in a water bath, they'll keep longer. Ingredients  makes three half pint jars or so 1 pound jalapeños, sliced into 1/2" rounds (I had both green and yellow peppers) 1-1/4 C vinegar (I used an apple cider vinegar) 1 C whiskey 1/2 C honey (I used a raw local honey) 2 t coriander seeds 1 t mixed peppercorns 1/2 t black mustard seeds 2 bay leaves Procedure In a medium saucepan, combine vinegar, whiskey, honey, coriander seeds, peppercorns, mustard seeds, and bay leaves. Bring to a boil. Simmer for 5 minutes. Place jalapeños in the pan and let stand for 3 to 4 minutes. Spoon jalapeños into smal...

Celebrating all things pumpkin with #PumpkinWeek is one of my favorite blogging events. Ever. Many thanks to Terri of Love and Confections for organizing this week. If you are looking for inspiration of what to do with those orange beauties, follow along. Here are today’s #PumpkinWeek recipes Pumpkin Drink Recipes Pumpkin Pie Moscow Mule from Love and Confections. Savory Pumpkin Recipes Chicken Enchiladas with Pumpkin Sauce  from Hardly A Goddess. Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie. Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline's Cooking. Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla. Pumpkin Beer Bread from Forking Up. Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen. Pumpkin Chili from A Kitchen Hoor's Adventures. Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee. Pumpkin Focaccia Bread from Cookaholic Wife. Pumpkin Raviol...

So, you already saw that I got a bounty of heirloom tomatoes from my friend Farmer Jamie of Serendipity Farms , right? I made Heirloom Tomato Chutney with some of that. I also picked up ten pounds of green and wax beans.  About the name - Go, 'Dores! - the toreador is the mascot of my son's high school. And their school colors are green and yellow. So, I thought these green and yellow pickled beans would be the perfect gift for his teachers. They will make a delicious garnish in their Fall Break bloody marys! Cheers. Ingredients 5 pounds organic beans 6 C distilled white vinegar  2 C water  2 T salt  1 T organic granulated sugar 6 t yellow mustard seeds, divided into 1 t portions 6 t fennel seeds, divided into 1 t portions 3 t pink peppercorns, divided into 1/2 t portions 6 cloves of garlic Also needed: 6 jars, lids and rings Procedure Sterilize the jars, rings, and lids in boiling water and keep hot. Place 1 t m...

Our #FarmersMarketWeek is half over. Boo. This week, Christie of  A Kitchen Hoor's Adventures  and Cynthia of  Feeding Big  have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged. #FarmersMarketWeek Wednesday Recipes Chicken and Summer Veggie Tostadas by The Redhead Baker Easy Creamed Corn by Feeding Big Easy Zucchini Refrigerator Pickles by Simple and Savory Fresh Applesauce by Palatable Pastime Fresh Raspberry Streusel Muffins by Family Around The Table Grilled Garden Pizza by Jolene's Recipe Journal Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee Lemon Curd by The Freshman Cook Mom's Zucchini Bread by Books n' Cooks Peaches & Cream Protein Smoothi e by Tip Garden Peach-Almond Mousse   by Red Cottage Chronicles Quick Pickles by Bear & Bug Eats Roasted Brussels Sprouts Carbonara  by A Kitchen...

Here we are at February's #thebookclubcookbookCC event. It's hard to believe that we only have five more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Ashley at  Cheesecurd in Paradise  has selected  The Killer Angels  by Michael Shaara.** Click to read  Ashley's invitation . She shared the recipe for Civil War Cherry Apple Cobbler with Sweet Vanilla Custard. On the Page... I remember reading this book in AP U.S. History in 11th grade. Winner of a Pulitzer Prize, this historical novel The Killer Angels has been touted as an incredible recreation of ...

I have always made pickles with vinegar. Then I read that not all fermented foods are pickled and not all pickles are fermented. Huh? Naturally, I did more research. Here's what I found... Foods that are pickled have been preserved in an acidic medium. But those don't offer you the same probiotic and enzymatic nutritional value of homemade fermented vegetables. If you ferment vegetables, they will create their own self-preserving, acidic liquid that is a by-product of fermentation. Ubiquitous and beneficial lactobacilli proliferates to create lactic acid that pickles and preserves the vegetables. Okay, I was ready to try... Ingredients 6-7 cucumbers (I used organic seedless Persian cukes) 3 whole garlic cloves, peeled 2 to 3 fennel stems 1 T fresh fennel fronds 3 to 4 sprigs fresh dill 2 to 3 sprigs fresh thyme 1 to 2 sprigs fresh oregano 1/2 t fennel pollen filtered water 3 T Himalayan or unrefined salt  1 large, sterile glass jar with a lid ...