Culinary Adventures with Camilla

  This month Gwendolyn of Wine Predator is hosting the Italian Food Wine Travel bloggers in a discussion about Barbera wines. You can read her invitation: here . If you are reading this early enough, feel free to join our live Twitter chat on Saturday, May 1st at 8am Pacific time. Just follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line up of what the bloggers are sharing on the subject... Linda Whipple is Getting Reacquainted with My Old Friend Barbera on My Full Wine Glass. Nicole Ruiz Hudson has 5 Nights of Barbera on Somm's Table. Terri Oliver Steffes shares Abbona Barbera del Monferrato, Warm and Elegant on Our Good Life. Cindy Rynning writes It’s Time to Drink More Barbera! on Grape Experiences. Andrea Lemieux asks Wherefore art thou, Barbera d’Asti? on The Quirky Cork. Wendy Klik pours Vietti Barbera d’Alba Tre Vinge 2018; Organic, Sustainable, Bio-dynamic   on A Day in the Life on the Farm. Camil...

Cinco de Mayo is just around the corner. And Heather of Hezzi-D's Books and Cooks invited some of her blogging friends to share Mexican recipes for the occasion. Check out all the other amazing Cinco de Mayo recipes... Beefy Black Bean Tostadas from Cindy's Recipes and Writings Guajillo-Braised Shortrib Tacos from Karen's Kitchen Stories Guava Margaritas from Hezzi-D's Books and Cooks Homemade Corn Tortillas from Food Above Gold Humitas from Culinary Adventures with Camilla Mexican Casserole from A Day in the Life on a Farm Mexican Chicken Master Mix from The Tip Garden Shrimp Taco Bowls from Books n' Cooks Sonoran Sunrise from Palatable Pastime Sopapilla Cheesecake Bars from The Spiffy Cookie Taco Joe Dip from Jolene's Recipe Journal Humitas The boys wanted to make tamales or enchiladas . But I wanted to find a completely new-to-us recipe. And I came across a reference to humitas, or cakes made with corn, onions, eggs, cheese, an...

Today is our second May post for our Kitchen Matrix Project, named after Mark Bittman's  Kitchen Matrix  cookbook. You can read about the year-long project:  here . This month, I chose the recipes and went with a Latin theme. So, last week, we made salsas. This week, we're working with masa. And so on...you get the idea. The #KitchenMatrixCookingProject Masa Creations An InLinkz Link-up This recipe isn't one of his, but I haven't made tamales in a long time and this is one of my family's favorites: tamales. I decided to make a variation of   maiale al latte  - Italian pork in milk - as the meat filling.  Pork braised in milk has s a delicate texture and flavor and the milk slowly evolves into a rich sauce of curds. Okay, it's not particularly photogenic, but it is delicious! Milk-Braised Pork Tamales Milk-Braised Pork 2 lbs skinless, boneless pork roast 1/2 C sliced onions 1/2 C chopped celery olive oil 2 C organic ...

When I saw that Love & Olive Oil was hosting a Tamales Kitchen Challenge  this month, I was very excited. I needed an excuse to make  nacatamales again. However, the instructions came with a caveat: "...but they do need to be traditionally wrapped in corn-husks…." Hmmm...Honduran  nacatamales  are traditionally steamed in banana leaves instead of corn husks. Not wanting to break the rules of the challenge, I sent Lindsay and Taylor a message. The answer: "They're wrapped and steamed in the same way right? If so, definitely ok!" Fantastic. Here we go. So, while R went to his mandolin lesson, the Enthusiastic Kitchen Elf and I went to the Asian market for banana leaves and the Mexican market for Salvadorean cream (it's like a thin sour cream). Our nacatamales aren't completely traditional because I cook the meat before stuffing them and I also skipped the lard. This recipe made approximately 24 nacatamales . When you're working wit...