Culinary Adventures with Camilla

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa...

Besides having the coolest name ever, these Dragon Tongue shelling beans are a seasonal treat! Whenever they appear in our CSA box, or at the farmers' markets, we relish their nutty freshness in a dish or two. This week, Kitchen Elf 2 helped me shell the ones we got from Fogline Farm . He even separated them by coloration. So pretty! Dragon Tongue shelling beans are photogenic string beans, tinted with patterns of cream and crimson. These are one of the varieties that are normally grown for drying but can be cooked fresh. They have a sweet, subtle flavor that lies somewhere between the earthy complexity of dried beans and the green, grassy taste of fresh ones. Don't miss out. You still have a week or two to find them.