Culinary Adventures with Camilla

Cindy of Grape Experiences is hosting the Wine Pairing Weekend crew for September. And she has asked us to explore, open, and pair wines from Greece. You can read her invitation here . I don't have a lot of experience with wines from Greece. Back in 2015, I poured Domaine Sigalas's Assyrtiko with Smoky, Spicy Clams . So, I was really excited to dig into wines more and I found a really intriguing one: a traditional semi-sparkling orange wine. If you're reading this early enough, please join us for a live Twitter chat on Saturday, September 8th at 8am (Pacific time). Follow the conversation with hashtag #WinePW. Or you can search for that later and read all of the posts. Before I get to my wine pairing, take a look at the other Wine Pairing Weekend bloggers' posts... Στην Υγεια σου! Lori of Dracaena Wines writes about The Case of the Confused Country . David from Cooking Chat suggests Grilled Tilapia with Tomatoes, Olives and Greek Wine Pairing . Sarah of ...

  When a friend of ours invited the boys onto his boat to pull up crab pots on their first full day of summer vacation, my mind starting swirling with all the possibilities of crab delights. As a note: trap-caught Dungeness crabs, from California, Oregon, and Washington are labeled 'Best Choice' on the Seafood Watch List. Click to see the full list of recommendations: here . So, I packed lunches, headed to work, and off they went. When I came home, the boys had a cooler packed with half a dozen large Dungeness crabs. Sweet! Thanks for the invite, Captain Dan. The boys will be writing posts about their first experience crabbing. Here's the first step to turning your fresh-caught crab into delicious dishes: cook them. Make sure that your pot is large enough for your crabs. You'll want them to be completely covered with water and still be three to four inches below the pot rim. Fill your pot with water, cover it, and bring the water to a rolling boil over hi...

When we were on the way home from picking olallieberries, the conversation turned to answering this question: what should we do with all these berries? I love my boys' flavor-combining prowess! And one of Dylan's suggestions sounded like a winner - fish tacos with olallieberry salsa; Jake suggested adding a slaw to it. Sounded awesome to me! Pacific Cod, as long as it's caught in the U.S. and not imported is either labeled as a 'good choice' or 'best choice' according to the Monterey Bay Aquarium Seafood Watch . It also has a nice, mild flavor that lets the other flavors in the dish sing. I pan-seared the cod in butter until cooked through with a light dusting of freshly ground salt, freshly ground pepper, and paprika. Then I layered it... tortilla Olallieberry Coleslaw Pacific cod Olallieberry Salsa* Olallieberry Salsa 1/2 onion, diced and caramelized kernels from 1 corn cob, blanched 1 C olallieberries 1 t diced jalepeno...