Culinary Adventures with Camilla

  This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event. Wine samples were provided for this post and this page may contain affiliate links.   This weekend, the Wine Pairing Weekend crew is looking at the wines from Paso. Lori from  Exploring the Wine Glass  is hosting and you may read her invitation . She was also able to wrangle some samples for some of the writers. Many thanks to the Paso Wine Alliance* for sponsoring this post. 2013 Lone Madrone Nebbiolo + Heirloom Bean Gratin with Tomatoes and Sausage by ENOFYLZ Wine Blog Hatch Chili with Turkey and Paso Wine by Cooking Chat Exploring the Pasobilities that Paso Robles Has to Offer by Exploring the Wine Glass Italian Varieties in Paso Robles by Avvinare Justification for Short Ribs with a Chili Wine Glaze by A Day in the Life on the Farm Organic Castoro Cellars: Italian Roots in Paso Robles? and Working with the Earth at Biodynamic MAHA by Wine Predat...

  This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event. Wine samples were provided for this post and this page may contain affiliate links.     If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. I decided to give it a go with a Black Futsu winter squash. Awesome. I love that this only needs two ingredients besides the squash and is done in about an hour.   Roasted Black Futsu Wedges  with a Ginger Dipping Sauce This is one of my favorite autumn snacks. I served it with a ginger dipping sauce and paired it with the 2020 Rabble Rosé that I received from the Paso Wine Alliance*. Ingredients Wedges 1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like) 2 to 3 Tablespoons olive oil freshly ground sa...

  It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the November installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge .  This month, we are sharing Réunionese recipes, that is to say recipes from Île de la Réunion. Here's the #EattheWorld line-up... Pandemonium Noshery: Sausage Rougail and Zembrocal Rice   Culinary Adventures with Camilla: Vanilla Duck from the Île de la Réunion  A Day in the Life on the Farm: Gratin de Chouchou   Sneha’s Recipe: Rougail Saucisse/ Sausage Rougail   Amy’s Cooking Adventures: Rougail Z’Andouille Vanilla Duck from the Île de la Réunion Vanilla duck is traditionally served with white rice on Réunion Island where the pods add a delicate and subtle taste and aroma. It was delicious! Ingredients serves 4 to 6 6 duck breasts 3 whole vanilla pods 4 cups red wine 2 onions, peeled and sliced 6 garlic cloves 1/2 cup tomato sauce...

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 is one of my favorite side dishes as the flavors can be customized with a flavored oil and an infused salt.  For this version I used the  Roasted Garlic Olive Oil  from  The Quail & Olive * and the saffron salt they carry in their pantry.  Anni actually has this combination - Roasted Garlic Olive Oil + Saffron Sea Salt - for folks in a holiday gift pack! Ingredients 2 pounds baby potatoes (I used a mixture of red, yellow, and purple potatoes) olive oil for drizzling 1/2 teaspoon sea salt mascarpone cream for serving saffron sea salt for serving freshly ground pepper for serving Also needed: baking sheet; parchment paper or silicone mat; something to smash with - tamper, measuring cup, or rolling pin Procedure Preheat oven to 400...

  This month, the Italian Food Wine Travel bloggers continues in their exploration of three big Bs of Italy. In October, Wendy of  A Day in the Life on the Farm  kicked us off with a focus on Brunello when I offered Riso Venere Nero + La Palazzetta Brunello di Montalcino 2016 .  This month has us looking at Barbaresco with Robin of  Crushed Grape Chronicles ; and the year will wrap with Barolo with Li of  The Wining Hour . The November #ItalianFWT topic is Barberesco. Read  Robin's invitation . If you are reading this early enough, feel free to jump in our Twitter chat on Saturday, November 6th at 8am Pacific. Follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line-up of the articles about Barberesco... Wendy with A Day in the Life on the Farm gives us Pure Comfort~~Roast Chicken, Wild Rice Pilaf and a Glass of Barbaresco Wine . Camilla of Culinary Adventures with Camilla offers Risotto ai Tr...