Culinary Adventures with Camilla

  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 third 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 acorn squash and peeled, steamed chestnuts I used here. The Creations An InLinkz Link-up Potatoes Gratiné is known by various names including "gratin potatoes" and " gratin de pommes de terre ." But they are all the same thing: thin slices of potato are placed in a buttered dish and browned in the oven or under the grill....

I created this recipe with complimentary items fro m  Melissa's Produce . All opinions are my own. I have recently discovered that for eighteen autumns, my husband has kept from me that he's not a fan of parsnips. Really?!? Well, in his defense, I did make at least six parsnip dishes in a single week as I tested recipes.  I made a gratin with them. I roasted them. I mashed them. I turned them into a dip. I even infused them into cream and made an ice cream. But I knew that he would eat this recipe because it's sweet and I, lovingly!, call him my Sugar Pig. If you are unfamiliar with the seasonal root parsnips, they are a vegetable related to carrots. In fact, my boys used to call them "white carrots" when they were younger. I don't actually know if you can eat parsnips raw - like a carrot. I'll have to look that up. Vanilla Panna Cotta Ingredients   makes eight 2-ounce servings 1 envelope gelatin 1/4 C cold water 1-1/2 C organic...