Culinary Adventures with Camilla

I just discovered a new blogging group that posts recipes around food holidays or just holidays in general: Holiday Fun with Our Blog Friends. Fun! Since St. Patrick's Day is just around the corner, this group decided it was a great time to celebrate the Irish in all of us, even if there isn't any! There are a lot more ways to celebrate St. Paddy's than drinking green beer. So, Jan from The Tip Garden and Carlee from Cooking with Carlee gathered us to share our best St. Patrick's Day inspired recipes.  There is sure to be something for everyone! Éirinn go Brách! Luck o'the Irish Recipes Beef and Stout Stew from Caroline's Cooking Chocolate Cupcakes with Irish Cream Frosting from Grumpy's Honeybunch Chocolate Stout Floats from The Chef Next Door Easy 5 Ingredient Chocolate Mint Cookies from Hezzi-D's Books and Cooks Grilled Cabbage Steaks from Culinary Adventures with Camilla Irish Tea Brack from Cooking With Carlee Lucky Leprachaun ...

This week the #SundaySupper crew is sharing lightened up holiday dishes. This is a great, tasty substitute for coleslaw. And it's easy, too! I used red cabbage which has a slightly tougher texture but slightly sweeter flavor than its green counterpart. Ingredients 1 red cabbage, cored and thinly sliced 1 medium onion, peeled and thinly sliced 1 fennel bulb, trimmed and thinly sliced 1 tart apple, cored and thinly sliced 1 C pitted dates, chopped 1 t ground cinnamon 1/4 t ground cloves 14 t ground cardamom 1 t black cumin seed 1 t caraway seed 3 T white balsamic vinegar 1 C water splash of olive oil freshly ground salt, to taste freshly ground pepper, to taste red pepper flakes, to taste Procedure In a large flat-bottom pot, add all of the ingredients - except the salt, pepper, and red pepper flakes - to the pot. Stir to mix thoroughly. Cover and cook over medium heat, stirring frequently, until the cabbage is tender, approxim...

I love this quick mayo-less slaw. So easy. So tasty. Ingredients 5 T olive oil, divided 3 T white balsamic vinegar 2 T prepared yellow mustard 1 fennel bulb, trimmed and thinly sliced 1 purple cabbage, thinly sliced Procedure Whisk together the first three ingredients. Stir in the fennel and cabbage. Season to taste with salt and pepper. Let stand 10 minutes before serving, stirring occasionally.

There was no question in my mind what I was going to do with my homemade crabshell stock : risotto! And since risotto is always my "use-whatever-you-have" kinda dinner, I had an onion, fresh shitake mushrooms, and purple cabbage. Feel free to use whatever you have in your fridge. Be creative! Ingredients  makes 8 servings 1 onion, peeled and diced 2 T butter splash of olive oil 2 C sliced fresh shitake mushrooms 1 C sliced purple cabbage 2 C arborio rice 1 C Jade pearl rice* 6 C  homemade crabshell stock  (or whatever stock you have on hand) 2 C boiling water 8 oz marscarpone cream juice from 1 lemon roasted lobster (I used 1/2 tail per person for topping the risotto) fleur de sel freshly ground pepper *I didn't have enough arborio rice on hand, so I supplemented with Jade pearl rice. This is flexible. You can make it with rice or even barley! Procedure Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner...

2 C shredded purple cabbage 1 onion, trimmed and thinly sliced 1/2 C mayonnaise 1/4 C pear vinegar 1 T maple syrup freshly ground sea salt freshly ground pepper 1/2 t celery seeds Caramelize the onion in a pat of butter, cooking until translucent with caramel-colored edges. In a large mixing bowl, place the cabbage. In a smaller mixing bowl, whisk the remaining ingredients together to form a smooth dressing. Toss the dressing into the salad. Chill for at least 30 minutes before serving.