Culinary Adventures with Camilla

I spent the morning at the Westside Farmers' Market in Santa Cruz. One thing I love about farmers' market goods: they are so fresh, you hardly need to do anything to them to make them sing! Simple preparations with stunning ingredients... I grabbed two bunches of radishes...and made an appetizer where the creaminess of the ricotta contrasts beautifully with the piquant bite of the crisp radishes.  Ingredients 1 C whole milk ricotta 4 or 5 organic radishes, thinly sliced freshly ground salt freshly ground pepper olive oil Procedure Spoon ricotta onto a platter. Arrange sliced radishes on top. Sprinkle with salt and pepper and drizzle with olive oil. Serve immediately.

Today the #OurFamilyTable is sharing herbaceous recipes! Christie of A Kitchen Hoor's Adventures encouraged the bloggers: "The first full week of May is National Herb Week. Show us you show stopping herbaceous recipes highlighting their flavors." Pesto Carbonara by A Kitchen Hoor's Adventures Bastounakia with Parsley, Sage, Rosemary, and Thyme by Karen's Kitchen Stories Lemon Thyme Lemonade by Our Good Life Blue Bayou Golden Beet & Arugula Salad by Simply Inspired Meals Herby Salt and Vinegar Chip Fish by Hezzi-D's Books and Cooks Thyme Tea by Home Sweet Homestead Asparagus Soup with Chimichurri by Art of Natural Living Sabzi Khordan (Fresh Herb Platter) by Culinary Adventures with Camilla We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our Pinterest board , too! Sabzi Khordan Fresh Herb Platter I used to have a friend from Iran. And whenever w...

Welcome to the inaugural Burger of the Month event hosted by Kita of Girl Carnivore . Each month, she will be sending out a list of secret ingredients to inspire a new burger recipe. What delicious, carnivorous fun! You know I was in immediately. This month's line-up needed to include: radishes, spinach, lemon, and cream. Someone asked, "Do we need to incorporate all the ingredients? Or do you need to include just one of the ingredients?" The answer - yes, the challenge is to use all of them in your recipe, but they can be toppings, or accoutrements to the burger, so you can get all the components in a single bite. So, I decided to make lamb patties flecked with preserved lemon and stuffed with feta cheese on a bed of butter-braised spinach topped with pickled radishes. Needless to say, I did not have a good name for this crazy creation. So, I posted a photo to social media and asked the hive mind for their opinions. Lots of 'likes' and 'yums', ...

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...

  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 fifth and final 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, including the pomegranate I used here. First, here are the other bloggers' creations.... An InLinkz Link-up This is hardly a recipe. Really. Just five ingredients that come together in a remarkably easy and festive salad. But, because it's on my table at least once a week in the Fall, I decided to share it. Ingredients...

I signed up to test a recipe for Food52:  Radish Sashimi by Alexandra of Lollipopsicle . Alexandra writes that "this recipe is a fun lil’ play on Japanese sashimi [because she likes] to prepare produce like you would animal protein." I have to admit that, initially, I wasn't sure I agreed with the recipe title. Sashimi? When I think of sashimi, I think more of this... ...than this... But, I think that 'sashimi' refers to the fact that it's thinly sliced not so much that it's fish. So, if that's the case, this is radish sashimi. And, as Alexandria suspected, I was entranced with this dish. It was ridiculously simple with a refreshing crunch and surprising silkiness. I did skip the sugar - only because I forgot about it; we didn't miss it. And we will be making this dish again. Probably tomorrow. Ingredients serves 3 to 4 1 bunch organic radishes 2 T gluten-free tamari 2 t olive oil zest and juice from 1 organic li...

Because I was testing a recipe for Edible Monterey Bay this weekend that required pickled radishes, I decided to make some quick pickled radishes with coriander seeds. The coriander mirrored the flavor profile of the dish I was testing. And I will happily munch on these till the jar is gone. These radishes are "quick pickled" because they are ready to eat within twenty-four hours. Really quick! You can, of course, let them pickle for longer; their flavor will just get better. Ingredients radishes, trimmed, quartered, and enough to fit in your jar 3/4 C apple cider vinegar 3/4 C water 3 T organic sugar 1 T salt (I used some large-grained flake salt) 1 t black peppercorns 1 t coriander seeds 3 to 4 bay leaves Procedure Place your radishes in a sterilized mason jar, packing them in tightly. Place all of the other ingredients together in a medium saucepan and bring to a boil. Simmer for 3 to 5 minutes. Pour the liquid over the top of the radishe...

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - November - David of  Cooking Chat  is hosting. He asked us to share creative Thanksgiving pairings. Click to read his invitation:  here . In addition, a few of us received wines from Languedoc to inspire us. A couple of months ago, when the French Winophiles group with which I also blog focused on the Languedoc region, I paired a Gerard Bertrand Tautavel '08 with Anchoïade . I was thrilled to try a few more wines from the area. Wine Pairing Weekend Bloggers Be sure to check out what my fellow bloggers have come up with for our creative Thanksgiving feast. Culinary Adventures with Camilla will share Simple Elegance: Beurre Noisette-Braised Radishes + Sips from Languedoc  Rockin' Red Blog will Celebrate Thanksgiving Lodi Style  Cooking Chat will share Garrigue Roasted Turkey Breast with Wine from Languedoc #winePW  A Day in the Life on ...

In an effort to make all of my holiday gifts this year, some of my favorite bloggers and I are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . Here are our pickles... Amy's Cooking Adventures  jarred her  Refrigerator Dill Pickles Making Miracles  made  Refrigerator Garlic Dill Pickles Christmas Tree Lane  shared  Refrigerator Pickled Brussels Sprouts A Day in the Life on the Farm  posted Spiced Apples Culinary Adventures with Camilla   Pickled Radishes Next week, check back for our recipes to inspire your holiday cheese trays. Think homemade cheese and charcuterie...or anything that would go well on a cheese platter. Don't forget to check out  our #handcraftededibles pinterest board . Quick Pick...

Another Spring-y recipe that was on our Easter table yesterday: radishes braised in butter on top of Little Gems lettuce leaves. Thanks, Serendipity Farms ! The beautiful radish blossoms are from my Kitchen Elf with a green thumb. Thanks, D! This preparation mellows the piquant radishes to a wonderful silky sweetness. And it's so easy! Ingredients 2 T butter radishes, cleaned, greens removed, halved lengthwise freshly ground black pepper freshly ground sea salt 1 T honey (I used a local honey) 1/2 C water 1 T fresh herbs, thinly sliced Little Gems lettuce, leaves separated, washed and dried olive oil freshly squeezed lemon juice radish blossoms for garnish Procedure Use a pan large enough to hold the radishes without crowding. Melt the butter over medium heat, letting it brown slightly. Add the radishes, honey, and water. Stir to combine.     Raise the heat and bring to a boil, then cover and reduce the heat to low. Cook until tender, ...

Preparing radishes this way take them from somewhat piquant to perfectly smooth. We love them prepared like this...and they were the perfect addition to my Putting Down Roots menu for Thanksgiving. I used pink radishes and some Black Spanish radishes from our High Ground Organics CSA . Ingredients 2 T butter radishes, cleaned, greens removed, halved or quartered lengthwise (see photo above for how many I used - 5 pink and 4 black) freshly ground black pepper freshly ground sea salt 1 T honey (I used a local honey) 1/2 C water 1 T fresh herbs, thinly sliced olive oil Procedure Use a pan large enough to hold the radishes without crowding. Melt the butter over medium heat, letting it brown slightly. Add the radishes, honey, and water. Stir to combine. Raise the heat and bring to a boil, then cover and reduce the heat to low. Cook until tender, about 20 minutes or so. Uncover, increase the heat to high and bring back to a boil. Cook for anoth...

This all began with an email from R's teacher, asking if I might be able to help come up with recipes - and possibly help them cook - for things they were going to harvest from the garden today. Mr. T mentioned turnips, turnip greens, green beans, and nasturium. So, I came up with a recipe for Braised Turnip Greens with Turnips and Apples. It turned out they weren't turnips after all, they were radishes. So, I added in some kale and we ran with it. Braised Radish Greens and Kale with Radishes and Apples Ingredients 8 to 10 C greens (we used radish greens and red leaf kale) 3 1/2 C water 3 organic apples 2 C radishes 2 t apple cider vinegar 2 t organic granulated sugar 2 T butter, cut into pieces Procedure Discard tough stems of the greens and tear or chop into bite-sized pieces. Bring greens, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasiona...