Culinary Adventures with Camilla

Today, we are sharing delicious dairy recipes. Christie of A Kitchen Hoor's Adventures posted: "June is National Dairy Month!  Show us your best recipes with anything made with milk, yogurt, cheese, if it's white and came from a cow at some point, cook with it!" Delicious Dairy Recipes Aspargus Gruyere Tart by Art of Natural Living Beer and Brats Mac and Cheese by A Kitchen Hoor's Adventures Beer Battered Deep Fried Cheese Curds by Cheese Curd In Paradise Best Oreo Milkshakes by Family Around the Table Cheese and Spinach Ravioli Casserole by A Day in the Life on the Farm Cookies and Cream Ice Cream by Simply Inspired Meals Individual Baked Macaroni and Cheese by Karen's Kitchen Stories Marigold Petal and Matcha Panna Cotta by Culinary Adventures with Camilla Palestinian Preserved Labneh by Pandemonium Noshery Sour Cream and Spicy Cheddar Ranch Dip by Hezzi-D's Books and Cooks We share Recipes From Our Dinner Table ! Join o...

Ingredients 1 C heavy whipping cream 1/2 C organic raw turbinado sugar 1/2 C unsweetened cocoa powder 1 T ginger syrup 1/4 t ground ginger 1 t ground cinnamon Procedure Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 30 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze for at least an hour before serving. 

I can never keep matcha in the house. Whenever I have some, I drink it and I put it in everything until it's gone. D doesn't usually like green tea ice cream, but he said that the ginger syrup I added changed the flavor. He loved it! Not sure if that was a good move or not. Less for me. Ingredients 1 C heavy whipping cream 1/2 C organic granulated sugar 2 T ginger syrup 2 T matcha green tea powder Procedure Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving. Use a truffle scoop and serve in small containers.

We spend a lot of time dreaming up ice cream flavors. Great family pasttime, right? I think so. Well, this afternoon the boys agreed on a passion fruit + lemon curd combination. It started off as a raspberry-lemon curd ice cream, but we had some passionfruits in our fruit basket. Done! Ingredients 2 fresh passionfruit (AKA lilikoi), halved 1 C heavy whipping cream 2 T lemon curd 1/4 C organic granulated sugar Procedure Scoop the pulp out of the passionfruit. Reserve the pod for serving. Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving. To serve, use a truffle scoop and place a mini scoop of ice cream into your passionfruit pod. Serve immediately.

"Mom," R commented, "you have never made chocolate ice cream." True. I usually stick to the fruity flavors. So, we fixed that...and he declared it the best chocolate ice cream he'd ever had! As far as the name - Chocolate Mousse - R said that it was just like frozen mousse. He loves mousse. D disagreed that it was the best ever, but admitted, "It's not too bad, Mommy." Ingredients 1 C heavy whipping cream 3/4 C organic granulated sugar 3/4 C unsweetened cocoa powder 1 t ground cinnamon Procedure Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 30 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze for at least an hour before serving. 

For R's birthday party, I saw a basket of fresh figs and scooped them up. I should have taken a clue from the cashier who declared in surprise, "Figs, already?" Yeah, those figs were unripe and completely unsatisfying. Now, two weeks later, I saw another basket at a small market and gave them a squeeze before taking them up the register. They were soft. Woohoo. Now , it's fig season! And it's ice cream season. So, tonight, I whipped up a batch of fresh fig ice cream...and I served mini scoops in hollowed out figs. I do have a full-blown obsession with fig ice cream. During the summer when I lived in Rome, ficchi gelato was in every gelateria. Subtle, grassy, and sweet. A few years later, when I went back to Italy with Jake, it was no where to be found. I've been dreaming of it ever since. Ingredients 2 C chopped fresh figs, destemmed 1 C heavy whipping cream juice from 1 lemon 3/4 C organic granulated sugar fresh figs, for serving, 1 per p...

We were heading over to our friends' house yesterday for dinner and I offered to bring dessert. D and I had made homemade raspberry-blackberry-chocolate ice cream. And I had in my head that I wanted to make ice cream sandwiches. So, during my lunch hour, I ran out to see if I could pick up any cookies, but the small ones I found were rock hard and the big ones were waaaaay too big. I skipped it. When I got home from work, D had baked homemade snickerdoodles with Nonna. And they were the perfect size and texture. Talk about culinary telepathy! I don't have D and Nonna's cookie recipe. I'll get it. But I do know that instead of just rolling the dough in cinnamon and sugar like people normally do, D rolled it in a mixture of spices that included cardamom, sea salt, and black pepper. Love that kid! Here's the ice cream part of the dessert... Ingredients 2 C fresh raspberries 1 C fresh blackberries 1/2 C chipped semisweet chocolate 1-1/2 C heavy w...

Honey Ganache makes approximately 5 dozen truffles Ingredients 3-1/4 C 72% cacao chocolate, chopped 2 C organic heavy cream 3 T butter, softened 2 T honey (I used a local avocado honey) Procedure 1. Place chopped chocolate and honey in a large mixing bowl.  In a medium saucepan, bring cream to a boil.  Pour boiling cream over the chocolate.  Let sit for three minutes, then whisk until smooth.  Stir in butter. 2. Refrigerate until firm - at least two hours. I left mine overnight. Procedure Line a cookie sheet or tray with parchment paper or foil. With a tablespoon or tablespoon scoop, scoop chilled ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.) For chocolate-dipped truffles...how to temper chocolate... Place half of your chipped chocolate (I didn't measure, but you can just repeat the process if you run out of chocolate)...

I joined the fun for the Pass the Cookbook series kicked off by Kita, the culinary force behind the Pass the Sushi blog . Her goal: cook from some unused cookbooks on her shelf...and get some other foodies to join her. Sign me up! "Hello, my name is Camilla and I'm addicted to collecting cookbooks." I solved my crowded shelves a bit differently than Kita - giving them away with gift baskets to local friends this year - but I'm game to join her fun. Kita dusted off her copy of The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond  and picked three recipes from which we needed to cook (I've included links to the recipes on Ree's website ): Perfect Potatoes Au Gratin , Herb Roasted Pork Tenderloin , and - the recipe I ending up selecting -  Pots de Crème . I swapped out espresso for "very strong coffee" otherwise I stayed true to the original ingredients. I did, however, change the procedure a bit, skipping the blender all toget...

When I got the sign-up for Dylan's class Valentine party, I asked the little boy what he wanted to bring. Without missing a beat, he declared, "Beets!" Okay. I masked my utter delight in that answer and asked how he wanted to bring them. He suggested that I roast them and use a cookie cuter to make them into hearts. Talk about dirt candy... Sadly, I don't think his classmates will be as enthusiastic about his choice; and I know that his feelings will be hurt if no one eats them. So, against my better judgement, I set about giving him some options to disguise the beets. First up... White Chocolate Beet Pudding 2 C roasted beets, peeled and shredded 2 C organic heavy whipping cream 1 C organic whole milk 1/2 C organic raw sugar 3 T cornstarch 6 egg yolks 1   2 C white chocolate chunks or chips (And the verdict is in: too sweet. So I would cut the chocolate in half next time.) In a sauce pan, heat the whipping cream, milk, sugar, and cornstarch, whiskin...