Culinary Adventures with Camilla

  After a friend told us that the sea urchin were back in town, we drove to the wharf to pick up a few. D cleaned them and we served them as part of our first course for dinner when Jenn and Nic came over after a park play-date last night. Click to read how to clean sea urchin . Ingredients thin slices of baguette (maybe 2 or 3 per person) uni butter (I had this from Real Good Fish , our CSF, you can substitute any other compound butter that you like) grated parmigiano-reggiano fresh urchin roe freshly ground salt Procedure Toast baguette slices in the oven until brown and crisp. Smear each slice with uni butter and sprinkle withe cheese. Lay urchin on top of the toasts. Sprinkle with salt. Serve immediately. Wine Pairing   Years ago one of my best friends introduced me to wines from Tobin James Cellars in Paso Robles. I've had them several times at her house, but I'd never seen them sold locally; she used to belong to their wine club. S...

It's Fish Friday Foodies time again. We're a group of seafood-loving bloggers, coordinated by Wendy of  A Day in the Life on the Farm ; w e share fish and seafood recipes on the third Friday of the month. I hope you'll follow along and get inspired. This month, April of  Angels Home Sweet Homestead   is  hosting. Here was her challenge to the group: " Pan or Deep Fried Fish is a Southern treat that can't be beat. Recipes are as varied as the cooks who prepare them. Flour or cornmeal, or both? Wet or dry coating? From fish, to shrimp, to calamari, and everything in between, let's have a good ol' Southern fish fry!" Okay, true confessions: I don't like to fry. I even come up with ways to bake things that are almost always fried. My Stuffed Squash Blossoms are a case in point as are the fries for my  Moules Frites and my Supplì al Telefono . So, I decided to stretch the frying category to pan-frying...with no breading. Several months ag...