Culinary Adventures with Camilla

This month the World Wine Travel group is exploring the White Wines of New South Wales Australia. This region includes: the Hunter Valley, New England (Australia), Hastings River, Mudgee, Orange, Cowra, Southern Highlands, Shoalhaven Coast, Hilltops, Canberra District, Gundagai, Tumbarumba (what a great name), Riverina, and Perricoota. Robin of Crushed Grape Chronicles  is hosting and you can read her invitation . She opened this up to other Australian regions, urging, "since this is our last trip to Mainland Australia, feel free to dive outside the region if you need to!" If you are reading this early enough, feel free to jump into our live Twitter chat on Saturday, July 23rd at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles... Jeff with Food Wine Click is sharing " Why Does WSET Love Hunter Valley Semillon? " Wendy with A Day in the Life on the Farm shar...

This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by  Snooth for Murrieta's Well Winery.  Wine samples were provided for this post and this page may contain affiliate links. Last summer I participated in a virtual tasting with wines from Murrieta's Well*. You can read about that  here . So, when my contact at Snooth asked if I wanted to participate this round, I was quick to reply 'yes'. This week, I'll log in and chat with wine enthusiasts around the country about a set of four wines from Murrieta's. Can't wait!  I opened up the  2018 Dry Orange Muscat and paired it with a Sweet Potato Risotto   earlier this weekend. I decided to try the 2018 Dry Rosé with a Petrale Sole Ceviche today. In My Glass This wine is made up of 42% Counoise, 33% Grenache, and 25% Mouvedre. Released in February 2019, it retails for $32. In the glass the wine has a lovely quince blossom hue. On the nose...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month - October - we're celebrating pumpkins, hosted by Lynda at Reviews, Chews, and How-Tos . Here's what the crew is sharing. The #FoodieExtravaganza Pumpkin Patch No-Bake Pumpkin Cookies from Caroline’s Cooking Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm Vegan Malaysin Red Pumpkin from Sneha’s Recipe Pumpkin Saffron Rice from Palatable Pastime Roasted Kabocha (Japanese Pumpkin Fries) from Culinary Adventures with Camilla Low-Carb Pumpkin Scones f...

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  BreadBakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Jenni of Pastry Chef Online has selected stuffed breads as our theme. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's our Stuffed Breads Basket... Sweet Breads Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story Cinnamon Roll Quickbread from Laura at Baking in Pyjamas Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good? Jam filled Danish Pastries from Holly at A Baker's House ...

I used to buy  Supplì al Telefono from my neighborhood rosticceria in Rome probably more often than I should admit. They're delicious and easy to eat while on the go. And I was always on the go. Not much has changed in that regard. Supplì al Telefono , literally means  supplì  'to the phone.' Odd name, perhaps, until you think back to the days when phones had cords. Yes, younguns, phones used to have cords! Inside the  supplì  are molten bits of mozzarella cheese; when you bite into them and pull away, the melted cheese is long and stringy, resembling a telephone cord. Like this... This is a great dish to use up leftover risotto. I decided to give a baked version a try and used panko breadcrumbs instead of a finer traditional crumb. Also, I had a Veronese risotto all'amarone ; that's why my risotto is red. Use whatever risotto you have on-hand. Ingredients  3 to 4 C leftover risotto, chilled 2 T tomato sauce + more for se...

Last week Jake was talking to his cousin who lives in Coeur d'Alene, Idaho. I am always envious of Isaac's posts - about hunting elk and fishing - so I made some smarty pants comment about whether any of his loot was shippable. He asked for our address. And, lo and behold, look what came in the mail. Well, look what he had in his kitchen (I hijacked some of his FB posts, but did give photo credit!); we got a bag that I tried to hide till I could create something fabulous. Well, my plans were foiled when my boys got home before me, broke into the bag, and feasted. They did leave me half of the fish, thinking that they would get in trouble if I didn't get to try any. You got that right, boys!! I whipped up some parmesan crisps and topped them with the hickory-smoked Kokanee for an evening snack as I was editing a friend's manuscript.  Ingredients parmesan, shredded or shaved smoked fish freshly ground pepper fresh dill sprigs Procedure Prehea...

I was intrigued by Brooklyn Farm Girl 's  August Tea Swap . Sounded like fun...and it was! I joined the festivites and sent the chocolate and tea above to Danielle in Brooklyn, NY. The theme was tea and a snack. I chose chocolate and coconut chai teas and paired it with a chocolate and coconut bar. Hope she likes it. I don't buy a lot of pre-bagged teas; loose leaf teas are usually a higher quality. But when I do pick a bagged tea, I like Zhena's . Zhena's teas are hand-crafted, unique infusions and they are 100% organic and 100% Fair Trade certified. On top of that, hers is a tear-jerking story. At the bottom, I've included a link to her book. It's inspiring, delicious, and engaging. Danielle sent me a fantastic package and a lovely note. My boys tore into the package immediately! Her card really made me smile! Look at those smiling flowers. And  here's just one of the treats Danielle sent: 'Baked in Brooklyn' flatbread crisps....

Before I knew that D's belly objected to garbanzos, I set some to soak. When he saw them coming out of the oven, he was distraught. "Mom, why did you make those!??!" he wailed. I explained that they weren't for him. He was sad. Ingredients 1 pound dried garbanzo beans water 1/4 C vinaigrette (whatever oil-vinegar dressing you have is fine) freshly ground salt freshly ground pepper 2 T fried onions for garnish Procedure Place the dried garbanzo beans in a medium bowl and cover with at least 2 inches of water. Soak them overnight. Heat the oven to 400 degrees F. Drain the garbanzos and return to the mixing bowl. Toss them with the vinaigrette and spread them on a parchment-lined baking sheet. Roast until the beans are deep golden brown and crunchy, tossing every 15 minutes, for an hour.  Remove from the oven, return to the mixing bowl, and toss with the fried onions. Spread them back out on the baking sheet and cool completely before servin...