Culinary Adventures with Camilla

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 week, I breezed through  Freckled: A Memoir of Growing up Wild in Hawaii  by TW Neal.* I had ordered it last month when we were lamenting the cancellation of our family vacation to Hawaii amid the coronavirus pandemic. I was reading anything and everything that was set in Hawaii; and the boys and I were re-watching the reboot of Hawaii Five-O  as well. We're into Season Five and enjoying seeing the sights we missed last month. Freckled  was definitely not a feel-good read about some of our favorite islands. In fact, it is one of the only books that has made me literally cringe while reading it, but still kept me reading it. Also, I was completely unfamiliar with the author, but her writing is incredibly evocative. I will definitely read more of her work...maybe just not more about her painfully abusive childhood. On the Page photo from amazon.com This book is raw in its honesty and so, so disturbing. It's jarring to see such unbridled ...

Having friends who fish is the best. Well, really, having friends who fish and share is the best! Jake came home with a large fillet of salmon from Phil, a friend at work. Sweet! So, last night, I poached it in olive oil, put it on a bed of lentils, and topped it with some pickled ramps. Dinner!! Ingredients Olive Oil-Poached Salmon salmon fillets (serving sizes vary, but I did 1/4 pound per person for this dinner) olive oil as needed 6 cloves garlic, peeled and crushed 3 to 4  fresh fennel fronds freshly ground salt freshly ground pepper Lentils 1/4 C olive oil 1 large onion, peeled and thinly sliced 1 medium fennel bulb, trimmed and thinly sliced 1 t ground cumin 1 C brown lentils 2 C fresh tomato wedges 1 t ground sea salt olive oil for serving To Finish freshly ground salt pickled ramps  Procedure Olive Oil-Poached Salmon Select a large enough pot that the salmon fillets can sit flat without touching each other. Pour olive oil in...

I wanted a quick dinner that was largely hands-off. Oven-roasted fish is usually my go-to. Tonight the fish monger had some beautiful rockfish filets. Dinner! Ingredients serves 4 4 rockfish filets 1 thinly sliced organic Meyer lemon cleaned, trimmed ramps freshly ground salt freshly ground pepper olive oil freshly squeezed lemon juice   Also needed: 4 piece of parchment paper and Caramelized Ramps. Procedure Preheat the oven to 400 degrees F. Lay one filet on a piece of parchment paper, approximately 12" square - or enough that you can completely envelop your filet and create a parchment packet. Cover the filet with lemon slices and lay the ramps on top. Drizzle the filet with lemon juice and olive oil. Sprinkle with freshly ground salt and freshly ground pepper. Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is enclosed...