Culinary Adventures with Camilla

Let's get this out of the way:  No Reservations* is not the month's selection for Food'N'Flix . We were assigned What's Cooking?  And I already posted my Moroccan Rose Harissa for that. However, as I was perusing our 'previously watched' titles for inspiration on holiday movies, I came across No Reservations  from way before I ever joined the group...and before I was even blogging. I am still not sure how this movie evaded my attention for so long...it was released in 2007. But this week, as I prepared for our Thanksgiving feast and was waiting for squashes to roasts and crusts to chill, I started streaming it on Netflix. Then, Jake walked in halfway through and asked me to restart it. Done. I did discover that it's a remake of a German film called Mostly Martha . I will have to track that one down soon. On the Screen "...and they cooked happily ever after." Okay. It doesn't actually end like that, but as you see the two che...

For this year's  Ab Ovo Usque Ad Mala  Thanksgiving menu , I knew that I wanted to end our feast with the Crostata di Ciliegie that was included in  The Chef's Secret - A Companion Cookbook  by Crystal King . But that recipe was inspired by The Chef's Secret* ... On the Page   “I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope’s meals.…I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. At best, he would recognize the joy of food God gifted to us.…Antonio helped me bake a crostata to take the Palone house that evening. …The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked” (Chapter 11). On the Plate After I read that passage, I was daydreaming about cherry crostata, and I created a version with...

For many years, R - the Precise Kitchen Elf - has been my pumpkin pie maker. I think his first one was in 2012 ( here ). Though one of my favorite versions was his Pumpkin Pye - with a 'y' - because it had a rye flour crust. For this year's Ab Ovo Usque Ad Mala Thanksgiving menu , I asked him to make a Pumpkin Tourte, inspired by The Chef's Secret - A Companion Cookbook  by Crystal King . Okay, I'll be honest: I attempted Crystal's Pumpkin Tourte once earlier this year. And it was a disaster of my own making ;   I was rushing and forgot to add the sugar! Yeah, that's a major error for a dessert, you know. For Thanksgiving I purchased some great heirloom pumpkins from Farmer Jamie at  Serendipity Farms , then I roasted up the Butterkin (a butternut squash-pumpkin hybrid) and a Cinderella pumpkin. Since Crystal's recipe doesn't specify a crust recipe, R used our tried and true... Ingredients makes two 9" tourtes Pumpkin Pur...

This is a sponsored post written by me on behalf of the Book Club Cookbook . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. photo courtesy Kevin Brookhouser Last weekend Jake and his merry band of friends headed off to the desert and I was in charge of two meals. Okay, really he was assigned the two meals; however, we all know my Love doesn't cook. The same week that they were planning, I received a package from my contact at  The Book Club Cookbook  with the spice blends that I had selected from their collection of  Book Blends, TV Blends, and Song Blends . And I set out to use them in the desserts I was sending to the desert. You can read more about the other creation I made with the Of Spice and Men blend: Forbidden Fruit Thumbprints . And read a bit more about Cocoa-Mo, the Black Onyx Cocoa Powder . Oh, and in addit...

This is a sponsored post written by me on behalf of author Kristin Harmel and publisher Gallery Books. This page may contain affiliate links, but all comments and opinions are my own. When a publishing contact asked if one of my wine groups might be interested in a collaboration, I jumped at the chance. Then I contacted the French Winophiles and gathered a list of people who would be willing to read, comment, and create a pairing. Done! Many thanks to Gallery Books* for the review copy and to Kristin Harmel for such a stunning book - The Winemaker's Wife . But, I'm getting ahead of myself. As the other #Winophiles' posts go live, I'll add their links below. Here is who is participating... A Day in the Life on the Farm: Relaxing with a Sparkling Wine and #TheWinemakersWife    Always Ravenous: The Winemaker’s Wife by Kristin Harmel with Champagne and Risotto Chive Cakes Crushed Grape Chronicles: Champagne - A History Beyond the Bubbles Culinary Adventur...

Jake doesn't usually request things. He just eats what I make with rare exceptions. So, when he requested Earl Grey shortbread cookies to take for his guys' weekend, I happily obliged. These are quick and easy to make and travel well. If you're looking for a cookie to put on holiday trays or into Christmas packages, this is a tasty candidate. You can substitute for any kind of tea that you like. Ingredients makes approximately 20 cookies 10 T butter 1/2 C organic granulated sugar 2 T loose leaf Earl Grey tea 1 egg, beaten 1-3/4 C flour Procedure Preheat the oven to 375 degrees. Beat the butter and sugar until fluffy. Stir in tea leaves until well combined. Beat in the egg, then carefully fold in the flour. Roll the dough into a long cylinder. Put the dough in parchment paper or plastic wrap and chill for about an hour, until the dough is firm enough to slice. Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and pla...

This is a sponsored post written by me on behalf of the Book Club Cookbook . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. My contact at  The Book Club Cookbook  emailed, asking if I would be interested in trying our a couple of their new spice blends.  Of course!  I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what.  So, I perused the choices - of their  Book Blends, TV Blends, and Song Blends  - decided on Cocoa-Mo, a Black Onyx Cocoa Powder and Of Spice and Men, Indonesian Korintje Cinnamon. I selected these based on spices I needed for upcoming recipes this holiday season; but I do love the play on words for  all  of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and ...