Culinary Adventures with Camilla

This month the French Winophiles are getting into the holiday spirit with posts about affordable Bordeaux wines. You can read Linda's preview and prompt here: Holiday Bordeaux on a Budget? Get Ready to Share Ideas . If you are reading this early enough, feel free to join in on our Twitter chat Saturday, November 20th at 8am Pacific time. Follow the hashtag #Winophiles and be sure to add that to anything you tweet so we can see it. Here's what the French Winophiles are sharing... Sparkling Wine Secrets: Cremant from Bordeaux Paired with Bisque, Gourmet Grilled Cheese | Gwendolyn at Wine Predator How to Balance Quality vs. Price in Bordeaux Starting with Saint Émilion | Jeff at Food Wine Click! Cru Bourgeois: Welcoming Wines for Experts and Novices Alike |  Susannah at Avvinare Château Roc de Candale Saint-Émilion with Skirt Steak and Roasted Leeks and Mushroomss | Nicole at Somm’s Table Chateau Haut Guillebot with Mini Cheeseball Truffles f...

This is a sponsored post written by me on behalf of  Côtes du Rhône * for the September  #Winophiles event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links.   This month the French Winophiles are exploring the wines of the Côtes du Rhône with event host Wendy of  A Day in the Life on the Farm . And  Côtes du Rhône  graciously provided some of the bloggers with samples.* My post for the event was  Assembling an End of Summer Cheeseboard with Domaine Chamfort Sablet La Pause Côtes du Rhône Villages 2019 , but as I received multiple bottles of wine, I will be sharing additional pairings in the weeks to come. Stay tuned... Xavier Vignon Arcane XIX Le Soleil 2015 This wine is crafted from 80% old-vine Grenache, plus 10% each of Syrah and Mourvèdre, all from a variety of parcels around the commune of Vaucluse within the Côtes du Rhône Villages AOC. After a long...

I usually use holidays to push myself out of my culinary comfort zone and try something new. I have yet to make a porchetta, or roast suckling pig. But, alas!, Easter 2020 equals #EasterinPlace so I haven't been out grocery shopping except for essentials...and we can't have a meal with my parents as they are strictly sheltered in place at their own house. I realized, though, that I did have two pork tenderloins in my freezer. So, I thawed them out and attempted the flavors of porchetta on roasted tenderloin. Success!! Just bear in mind that you will need to start this dish a day ahead of when you want to serve it as the pork needs to marinade overnight. Otherwise, this dish is surprisingly simple and amazingly flavorful. One of these days, I'll get my hands on a suckling pig and actually make a porchetta. Till then, this will work. Ingredients serves 6 to 8 2 T fennel seeds 1 t fennel pollen 1 T coarse salt 2 t black peppercorns 1 t dried crushed red...

This past weekend, while Jake was out on his mountain bike with friends, I took the boys into town for an adventure of our own. We ended up at Trio Carmel where I needed to pick up some wine I had ordered. We spent quite awhile tasting the vinegars and olive oils they have. So many choices. In the end, we selected three of our favorites: Lemongrass Mint White Balsamic, Cinnamon Pear Dark Balsamic, and Espresso Dark Balsamic. I was inspired by the espresso vinegar to make a coffee-rubbed pork tenderloin. Ingredients 1 pork tenderloin, approximately 2 pounds 5 cloves garlic, peel and slightly crushed 3 T ground coffee (I used some Verve Coffee ) 1 T coarse salt (I used an alderwood smoked salt) 1 T organic dark brown sugar 1 t sweet paprika 1t smoked paprika 1 t freshly ground black pepper 1 t ground cumin 1 t unsweetened cocoa powder 2 T olive oil espresso balsamic vinegar Procedure Place pork tenderloin in a baking dish. Pierce the pork with the...

Okay, I have no idea how this popped into my head. I woke up yesterday morning and declared, "I've never made Beef Wellington. Today's the day." No idea if I had been dreaming about it...or how those two words surfaced in my mind. But I decided to do some reading and take a stab at it. I read four different recipes. Two had pâté; two didn't. One used mustard. All mentioned mushroom duxelles - what is that?!!? And all included prosciutto and puff pastry wrapped around a beef tenderloin. This is my own version, an amalgamation of Tyler Florence's Ultimate Beef Wellington , Chow.com's Classic Beef Wellington , BBC's Beef Wellington , and the version from Simply Recipes . Not sure this is anything close to what a traditional Beef Wellington is...but it was the perfect end to my 2014 Mothers' Day celebration. Ingredients puff pastry (mine was not homemade) beef tenderloin (mine was 2 pounds) duxelles   (mushroom paste) prosciutto 1 t fre...

And that's a wrap. I told the boys we were doing a series of Danish dishes in honor of our favorite Danes - Rikke, Ulla, Danya, and Stella - during our cooking around the world adventure. So after three dinners and a breakfast, I think they're ready to move on to our next country. Here's the Danish round-up... (click on the recipe titles to go to the recipe and original post) Breakfast = Crepes with Rabarber-Hindbærsyltetøj (Crepes with Rhubarb-Raspberry Jam) These delicate pancakes are scented with cardamom and I received the best compliment ever when I made them: "Mom, these taste just like Danya and Ms. Ulla's!" That is high praise from my 10-year-old. Lunch = Smørrebrød (Open-Face Sandwiches) Though this is traditionally a mid-day meal for the Danes, we ate them for dinner, outside on a warm summer's evening...and loved them! I had initially thought to pre-make the smørrebrød, then I realized it would be more fun to unlea...

  And to go with our Brunede Kartofler  Dylan and I stuffed a pork tenderloin with apples and dried prunes. pork tenderloin pink Himalaya salt and flower pepper 1 tart apple, peel and sliced dried prunes 5 pearl onions, peeled and halved olive oil 1/2 cup cold water 2 T corn starch Cut tenderloins lengthwise almost in half. Sprinkle cut sides with salt and pepper. Place half each of the prunes and apple down center of one side of each tenderloin; cover with the other side.   Lace with butcher's twine (100% cotton). Preheat the oven to 350 degrees. In a large, flat-bottomed pan, quickly brown all sides of the roast. Then place the roll in a baking dish with the onions and any leftover apple slices. Season with more salt and pepper. Drizzle with olive oil. Roast for an hour - or until the meat is firm to the touch. In a small saucepan, whisk water and cornstarch together. Gradually stir in pan drippings - with the onion...

I love roasting pork tenderloin on a busy school night. All I have to do is heat the oven to 350 degrees, season the meat, pop it in the oven, and - voilà! - an hour later, dinner is ready! Tonight I used 4 T minced garlic, 2 T honey, juice from 1 Meyer lemon. I rubbed the mixture over the entire tenderloin, sprinkled it with pink Himalaya salt and flower pepper, placed it in a baking dish, and covered it with foil. I roasted it in the oven, covered, for 50 minutes, then finished off the hour uncovered. I served this with steamed brussel sprouts and topped it with my pear-rhubarb-rosemary conserve .

I love roasting pork tenderloin on a busy school night. All I have to do is heat the oven to 350 degrees, season the meat, pop it in the oven, and - voil à! - an hour later, dinner is ready! Tonight I used 2 T minced garlic, 2 T honey, juice from 3 key limes. I rubbed the mixture over the entire tenderloin, placed it in a baking dish, and covered it with foil. I roasted it in the oven, covered, for 50 minutes, then finished off the hour uncovered. I served this with roasted cauliflower from our High Ground Organics CSA box, steamed beets from Belle's garden, and a fiery tomato-quince chutney .

Roasted pork tenderloin is my go-to dinner on a busy school night. I can season the pork, stick it in the oven, and leave it to roast while I help the boys with their homework. Tonight I rubbed the tenderloin with 2 T minced garlic and splashed it with some sake and soy sauce. Then I popped it, covered with foil, into a 350 degree oven and roasted it for approximately an hour. I let it rest for five minutes before slicing it and serving it with a sprinkling of black sesame seeds. So moist and so flavorful...and relatively painless to make.

For another amuse-bouche offering, I made my Hot Cocoa Pork Tenderloin , sliced it into medallions, and topped it with a pistachio mousse, seasoned to match the pork. 1 C of ricotta cheese 1/2 C roasted pistachios, chopped a bunch of Italian Parsley, chopped pink Himalaya salt olive oil garlic, minced ancho chili powder I put all of the ingredients into a blender and processed till smooth.  Add more cheese or oil to create the texture you want.  Top each pork medallian with a spoonful of mousse and garnish with a pinch of ancho chili powder.