Culinary Adventures with Camilla

This month, the World Wine Travel group is looking at red wines from Victoria, Australia. Jeff of  Food Wine Click!  is leading the discussion. If you are reading this early enough, feel free to join our live chat on Twitter: Saturday, April 23rd at 8am Pacific. Follow the hashtag #WorldWineTravel and be sure to add that to anything you tweet so we can see it. Here are the articles and pairings from the group... Wendy at A Day in the Life on the Farm writes An Australian Farm to Table Dinner . Robin at Crushed Grape Chronicles shares Celebrating Rutherglen Red Wines with Bobbie Burns and a Stovie . Camilla from Culinary Adventures with Camilla writes Turmeric-Kissed Salmon, Coconut Rice, and a Pinot Noir from Victoria. Susannah at Avvinare shares Finding Value in Victoria, Australia. Linda at My Full Wine Glass writes Can Low-Priced Shiraz Really be a Good Value? Terri at Our Good Life shares Bone-in Grilled Pork Chops Paired with The Butterfly Effect Shiraz . Jeff at Food Wi...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. This weekend I stopped in at  The Quail & Olive * and Anni shared these two spices from Diaspora Co. with me. I always love learning about new companies, especially one that has such interesting roots. Diaspora Co. was founded just a couple of years ago with a mission to forge an equitable spice trade that decolonizes spices back into a seasonal crop and restructures a broken system into an fair and sustainable exchange. From the pantry section of The Quail & Olive, I picked up the Diaspora Co. Pragati Turmeric and Aranya Pepper . Both are single origin with the former coming from Vijayawada, a city in the southeast Indian state of Andhra Pradesh; the latter comes from Thirunelly, a village in the southern Indian state of Kerala. I have long been a fan o...

It's time for Fish Friday Foodies' February event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. And t his month Karen of  Karen's Kitchen Stories  is at the helm, while the group serves up Fish Friday Pies. Karen provided a little guidance by saying we could make "pies, tarts, quiches, hand pies, pot pies, mini pies.... etc." Before I get to my pick, here's the line-up... British Fish Pie from Making Miracles Charleston Shrimp Pie from A Day in the Life on the Farm Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens Jambalaya Pot Pie from Palatable Pastime Magical White Fish B'Stilla from Culinary Adventures with Camilla Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories Smoked Salmon Tarts from Sid’s ...

Time is flying by this year. Our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz , is a lively group of adventurous cooks and eaters.   You can read more about the  challenge . And this month Evelyne wrote: "We have not been to Asia for a while, let's take a culinary tour of Cambodia!" Years ago we went to a Cambodian restaurant (read that post  here ), but I never attempted to make any recipes for myself. This month, for Eat the World, since Evelyne picked Cambodia for our tabletop destination, I put on my thinking cap... Check out all the wonderful Cambodia dishes prepared by fellow Eat the World members and share with #eattheworld.  Click here to find out how to join  and have fun exploring a country a month in the kitchen with us! CulturEatz: Cambodian Green Mango Shrimp Salad   Culinary Adventures with Camilla: Somlar Machu Ktiss (Cambodian Hot and Sour Coconut Soup)  Palatable Pastime: Grilled Cambodian Beef...

I noticed a fun game posted in the online group #FoodBloggerLove. We claim the last blogger in the comment stream and add our own link. Then we have a week to post an inspired recipe. I was excited to claim Cindy of  Cindy's Recipes and Writings . She and I have been in several different blogging groups over the years, so I was familiar with her blog already. But it was nice to really dig in and get to know her. Meet Cindy! You can find her: on the web , on Facebook , on Twitter , on Instagram , and on Pinterest . Cindy has been blogging since 2012 and was a professional cook for more than four decades. She's a passionate cook and gardener, a proud Penn State Master Gardener alumna. She's been a contributing writer for several newspaper columns where she lives in Northeaster Pennsylvania, including "Garden Spot” in Pocono Record ,”The Watering Whole” in Times News, and “Lawn and Garden” in Pocono Xpress . But, probably my favorite part of her bio is when she...

For the second  Food'N'Flix   of 2017, Katharina of  Pretty Cake Machine  asked us to watch, or rewatch,  Pan's Labyrinth.*  You can read  Katharina's invitation:  here . Katharina wrote: " In terms of food, Pan’s Labyrinth is rich with inspiration. Food is a massive source of symbolism throughout the film, and I hope you all can enjoy your viewing and come away wanting to cook something amazing." On the Screen... This was the first time I have watched Pan's Labyrinth , a dark fantasy film by Guillermo del Toro. Set in 1944 Spain, Ofelia has arrived at a remote military outpost in an old mill overseen by her sadistic new stepfather. Her mother is far-along in her pregnancy and mostly bedridden. Fantasy and reality blur when Ofelia discovers a labyrinth and meets a faun who challenges her to save herself and her mother. Conflicts abound. Ofelia versus her stepfather. The rebels versus the army. Good versus evil. I won't say too mu...

Every time we have ribs for dinner, we chuckle about this story. D was about three-years-old at the time, riding in the cart with me at the grocery store. He asked me about the rack of ribs in the cart, pointing, "Mommy, what are those?"  Ribs , I answered.  His chubby fingers went to his side and he declared, "These are my ribs!"  Yes, that's true.  Horror contorted his little face and he whispered, pointing into my shopping cart, "Whose ribs are those?!?"  Not a person's , I assured him.  "Then who?" he demanded. He knew meat came from a living animal. But, I suppose, ribs were a little too recognizable. Now he loves ribs, but we still tell that story every time they're on our table. The marinade on these ribs were inspired by the flavors in some of our favorite Vietnamese dishes. Well, it has a lot of Asian-inspired flavors. It was tasty! Ingredients 1 medium shallot, finely chopped 2 lemongra...