Culinary Adventures with Camilla

  This month, the Italian Food Wine Travel bloggers continues in their exploration of three big Bs of Italy. In October, Wendy of  A Day in the Life on the Farm  kicked us off with a focus on Brunello when I offered Riso Venere Nero + La Palazzetta Brunello di Montalcino 2016 .  This month has us looking at Barbaresco with Robin of  Crushed Grape Chronicles ; and the year will wrap with Barolo with Li of  The Wining Hour . The November #ItalianFWT topic is Barberesco. Read  Robin's invitation . If you are reading this early enough, feel free to jump in our Twitter chat on Saturday, November 6th at 8am Pacific. Follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles about Barberesco... Wendy with A Day in the Life on the Farm gives us Pure Comfort~~Roast Chicken, Wild Rice Pilaf and a Glass of Barbaresco Wine . Camilla of Culinary Adventures with Camilla offers Risotto ai Tr...

This is a sponsored post written by me on behalf of the Book Club Cookbook . 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. Earlier this year, my contact at  The Book Club Cookbook  emailed, offering me a few  new spice blends  to participate in their 2020 #BlendsBash.  You betcha!  So, I planned to share a series of three recipes. First, I shared a recipe using their smoked tea rub; you can see that in my  The Secret Life of Teas Braised Duck Legs . Second, I posted One Hundred Beers of Solitude-Crusted Lingcod . And, today, for my final recipe, I used the The Lord of the Wings blend which is comprised of ancho chile powder, pasilla negro chile powder, paprika, garlic, onion, and cumin. I read all of the Tolkien books as a child. We love the movies. Fun fact, I wanted to see Lord of the Rings: Return of the King in the the...

It's hard to believe that 2020 is more than halfway over. Here we are in July for another installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . Typically, Evelyne announces a country from which we are supposed to pick a recipe. But this month, she extended this challenge: "For July we will not visit a country’s cuisine, but rather a type of cuisine found in the US, one whose people are once again fighting for basic respectful treatment. Maybe we can all find a form of comfort in Soul Food this month!" Yes! I was in immediately. There is so much racial tension and strife in the country right now. It's exhausting to have these conversations day in and day out, around our dinner table, but it's also necessary. Jake and I want our boys to be informed, be sensitive, be cautious, and be proactive. I don't typically get political on my blog, but in this case I will: Since 45 - that's as clos...

  This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by  Snooth for Lodi Wines.  Wine samples were provided for this post and this page may contain affiliate links. You can read about the virtual tasting in which I participated in my  Malfatti di Ricotta con Basilico e Gamberi Agli Agrumi  post. But, basically, I received six different bottles of wine from Lodi to explore and pair. This Michael David Winery 2016 Ink Blot Cabernet Franc was the last in the line-up and I was eager to try it because I have had spotty luck with Cab Francs in the past. Here's my recent experience comparing the reserve and non-reserve 2016 Ironstone Cabernet Franc . But, described as dark, rich, and decadent by the panel and the winemaker, it definitely seemed up my palate-alley. In My Glass This is the first Lodi Cabernet Franc ever produced by the Michael David Winery and one of the few Cab Francs produced in Lodi at ...

Welcome to March's edition with the Italian Food Wine Travel bloggers group. Can you believe it's March already?!? I can't. This month, Gwendolyn of Wine Predator is hosting us as we explore the biodynamic wines of Italy. She has raised this question in all of the wine groups to which she belongs this year. We explored French biodynamic wines in January when I posted Learning About Biodynamic Wines . And Gwen has us tasting and pairing biodynamic wines from anywhere in the world for April's Wine Pairing Weekend. I can't wait to share my pairing with a biodynamic wine from Mendocino! You can read her invitation to the #ItalianFWT bloggers here . Before I get to my dinner in Testosterone Land, here's what the #ItalianFWT bloggers shared... Jill of L’Occasion: Gravner: Nature As A Source Of Thought Camilla of Culinary Adventures with Camilla: Dinner in Testosterone Land: Braised Short Ribs + 2016 Nuova Cappelletta Barbera del Monferrato Wendy ...

I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Lori of  Lori's Culinary Creations   and Kelly of  Passion Kneaded are our fearless leaders. So, here goes... August's Crazy In gredient Challenge = chili powder and honey Ingredients Lamb 1 rack of lamb splash of olive oil freshly ground sea salt freshly ground pepper 1 T crushed garlic Glaze ½ C olive oil 1 ½ C chopped yellow onion (approximately 1 large onion) ½ C tomato paste ½ C orange marmalade 1 C balsamic vinegar 1 C organic, raw honey ½ C Worcestershire sauce 1 C Dijon mustard ½ C  tamari 1 C  hoisin sauce 2 T chili powder 1 T ground cumin 2 crushed tepin chiles Procedure Lamb Heat olive oil in a large skillet over high heat. Add crushed garlic and sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Arrange the rack bone s...

When one of the blogging groups to which I belong selected 'spare ribs' for the July topic, I was flummoxed because, though I've heard the words 'spare ribs' before, I really didn't know how those were different from the other types of ribs that I usually get. A little bit of reading and a trip to the butcher and I was all set. I even had the butcher slice the ribs to 1-1/2" lengths.  I sliced between the bones to create small riblets. Then I test two different preparations. This one was the favorite for two of my boys, but the other said it had too much honey. Interesting. I did prefer the second dish better myself, but this one wins for ease. Ingredients 1½ to 2 pounds lean spareribs, cut into roughly 1½ inch long pieces 3 C cold water 3 T raw, local honey ½ t sea salt 2 T toasted sesame oil 2 T gluten-free soy sauce or tamari 1 T olive oil black sesame seeds for serving, optional Procedure Pour water, hon...