Culinary Adventures with Camilla

Welcome to #NationalMartiniDay! Whether you enjoy your martini with vodka or gin, shaken or stirred, we’ve got some libations for your happy hour. When I was trying to decide what to make for this event, I tested a few different things. I can't wait to check out these other creations! Blueberry Lemon Vodka Martini from Family Around The Table Mermaid Martini from Amy’s Cooking Adventures Orange Creamsicle Martini from A Day In The Life On The Farm Pomegranate Grapefruit Vodka Martini from Books n’ Cooks Thai-Tini from Culinary Adventures with Camilla The Jasmine Martini from Karen’s Kitchen Stories Vesper Martini from Potable Pastime Watermelon Strawberry Martini from A Kitchen Hoor’s Adventures White Peach and Honeysuckle Martini from Palatable Pastime The Martini Debate While some debate which base to use for a martini - vodka or gin - I think it's really just a matter of preference. Remember, both are clear spirits; gin is simply infuse...

Ingredients 1 pound baby spinach, washed at least three times to remove the grit 1 medium onion, peeled and diced 1 medium tomato, diced 2 cups  homemade paneer , cubed 1/2 teaspoon black cumin seeds 1/2 teaspoon fennel pollen 1/2 teaspoon ground turmeric freshly ground salt freshly ground pepper lemon juice from 1 lemon Procedure In a large saucepan, add a splash of oil and toast the cumin seeds and fennel pollen. Once they are aromatic, add the onion and cook till translucent. Stir in the tomato and cook until softened and beginning to break down. Season with turmeric. Add the triple-washed spinach to the pan. One pound look like a lot, but it shrinks as it wilts. Remember not to overcook the spinach as it will go from that gorgeous bright green to a murky olive if cooked too long. Squeeze in the juice from the lemon and if you have an immersion hand blender, use that. I don't have one, so I use a traditional blender to puree t...