Culinary Adventures with Camilla

  This is a sponsored post written by me in conjunction with the March #WinePW Yakima Valley wines event. Wine samples were provided for this post and this page may contain affiliate links.   This month, for the March 2021 event for the Wine Pairing Weekend group, Robin of  Crushed Grape Chronicles  is hosting as we explore the wines of Washington state's Yakima Valley. You can read her invitation  here . Then Robin worked with  Wine Yakima Valley *  to pair the participating writers with sponsoring wineries.  I received such a generous selection of wines from two different wineries that I couldn't squeeze them all into my event posts. So, I am sharing bonus pairings and tastings throughout the month to give them all their due. And because March 27th is National  Paella Day, I decided to share my Paella Mixta as an extra post for this month's #WinePW event. When a local-to-me renegade winemaker and prolific food guru posted that he's making...

Okay, I'll be honest: I shuddered a little when I saw the theme for this month's #WinePW event. Comfort food?!? I make uncomfortable food. And I'm perfectly fine with that statement. Let me explain. And, if you're interested in the post where I came to this conclusion, click here . But, in recent years, I've been faced with comfort food events and I've adapted, though I do still like to host dinners that make my guests squirm. Just a little. The Comforting Pairings Cindy of   Grape Experiences  shared  Wine and Comfort Food: Adler Fels Chardonnay and My (New)Favorite Grilled Cheese Sandwich Camilla of  Culinary Adventures with Camilla  posted her  Kick Ass Mac’N' Cheese and Kung Fu Girl Columbia Valley Riesling Lori of  Dracaena Wines  wrote about  Comfort Food with a Side of Wine Jill of  l’Occasion  is  Cookingat Home: Affordable Bordeaux & Homemade Pasta Jade of  Tasting Pour  contributed ...

When I started looking for recipes to cook for Luxembourg, I quickly realized that I loved what I was seeing - fresh seafood + fresh herbs + wine. They make Moulen , a dish with mussels steamed in Riesling, that looked amazing, but it was a bit too similar to the Moules dish we had when we traveled by tabletop to Belgium last February. I wanted something with a little bit of novelty. I settled on two Luxembourg-style dishes for tonight's dinner: Hiecht mat Kraïderzooss  and  Kriibsen. Or, at least, my variation of them. I didn't have pike or crayfish, so I swapped in cod and large prawns. I took lots of liberties with these dishes, using the traditional recipes as a jumping off point. Fish in Green Sauce Poach the fish in a mixture of fish stock, water, and a splash of riesling. Top with green sauce... 3 T butter 1 t crushed garlic handful chervil and chives bunch of parsley pepper and salt 1/4 C organic heavy cream Melt the butter in a small...