Culinary Adventures with Camilla

Here we are with an additional recipe post and wine pairing for the week running up to our Valentines #WinePW. Click to read Christy of  Confessions of a Culinary Diva 's  invitation  to the Saturday #WinePW event. When I was faced with a bottle of Landmark Vineyard's Pinot Noir*, the words "wild boar," "mushroom," and "pot pie" came to mind. That sounded like a fantastic match to the Pinot Noir: Wild Boar-Mushroom Pot Pies. I had a wild boar shoulder that I'd purchased from D'Artagnan Foods . I chuckled when I saw that it read - meat from feral swine. Really?? That does not sound appealing at all. But I knew it would be. And it was. Scribbling down an ingredient list before I headed for the store, I asked my husband if a pot pie always had a top and a bottom, he stared at me. "Sorry," he apologized, "I was stuck on the wild boar and mushroom combination. That sounds delicious." He was no help. No help at ...

After the boys' day crabbing on Friday, we had several fresh crabs. We were talking about what to make. "We always makes crab cakes," D complained. "Can we make a crab pie instead?" Crab pie? "You know, Mommy...like a chicken pie, but with crab!" Oh, like a pot pie. Okay. First, we cooked the crab and cleaned it . Then, we got to cooking. Ingredients  for a dozen pot pies 1 batch Pâte Brisée (click name to go to my recipe post) 1 onion, diced 4 carrots, sliced 1 zucchini, diced 1 C shelled peas 2 C dinosaur kale, chiffonaded 4 C cooked, cleaned crab meat 1-2 C seafood broth beciamela sauce* juice from 1 lemon 6 fresh sage leaves, minced     *for the  beciamela  sauce: 2 T flour 2 tablespoons butter 1/2 C half-and-half 1/2 C seafood stock or clam juice salt to taste Procedure For the  beciamela  sauce: Melt butter in a small saucepan and add the flour. Whisk to create a roux. Pour in the half-and-half and seafo...

It's Pi Day today. 3/14 = 3.14159265359 or pi. Also known as a great excuse for Cam to make pie. So, for dinner tonight I made a biscuit-topped chicken pot pie. The filling: chicken thighs, carrots, kale, and mushrooms. Sauté the chicken thighs in a splash of olive oil till they are completed cooked through. Add the kale, carrots, and mushrooms and cook till softened. Add in 1 T of corn starch dissolved into 1 C of chicken broth, 1/2 C of heavy cream, and a splash of soy sauce. Once the sauce begins to thicken, stir in 2 t ground cumin. Spoon the filling into your baking dish. Preheat the oven to 400 degrees. To make biscuit topping, whisk together 1-1/2 C whole wheat flour, 1 t baking powder, and 1/2 t baking soda.  Using a pastry blender, work butter into flour mixture until it resembles coarse breadcrumbs. Add 1 C buttermilk and 1/2 C shredded parmesan. Stir until just combined. Bake till the biscuits are golden brown, approximately 20 minutes. Serve hot.