Culinary Adventures with Camilla

It's hard to believe that it's almost the middle of April...and we, at least here in California, have been on shelter-in-place orders for almost a month. Nothing like time on my hands - thank you, shelter-in-place orders! - to get me going back through my drafts folder to update and publish posts! Thankfully one of those posts fit perfectly with this month's #EattheWorld challenge. I love when that happens. You'll just have to ignore the fact that the kids are about 4 or 5  years younger in these photos. Welcome to our April #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month she said, "This month our destination is Senegal, a nation with a rich history of traditional African culture and French influence." Before we get to my recipe, here are the others' Senegal recipes Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee)   Culinary Adventures with Camilla: The Kitchen Elves...

So, I guess someone who reads my kitchen blog strenuously objects to me sharing a rabbit recipe for Easter ( Braised Rabbit with Fennel and Salsa Verde ). I thought it was funny - and so did my boys. Besides, it was delicious. I didn't suggest she serve it and tell her kids it was the Easter Bunny.  But it did make me realize that I hadn't blogged some other rabbit recipes that we really, really enjoyed. So, here we go. This is from one of the Enthusiastic Kitchen Elf's favorite cookbooks: Heritage by Sean Brock.* On the Page Years ago, D became familiar with Brock through season two of  Mind of a Chef. Have I mentioned how much I love my kids' choice of things to stream on Netflix? So, for his birthday one year, I ordered him this cookbook. Brock's manifesto resonates with me and with everything I want my boys to embrace about cooking and eating. Cook with soul - but first, get to know your soul. Be proud of your roots, be proud of your home, be p...

Inspired Chef Sean Brock's episode in Mind of a Chef  (season two) when he and his pastry chef at Husk make hand pies. I've included an affiliate link for the Mind of a Chef  DVD at the bottom of this post ih case you're interested. The Enthusiastic Kitchen Elf and I decided to make hand pies for ourselves. But we opted to make a savory version with some goodies - delicata squash and lacinto kale - from our High Ground Organics CSA . I ordered some borage blossoms last week from Gourmet Sweet Botanicals   along with some shisho blossoms. And I thought they would add the perfect flavor component to these hand pies. Borage are a little bit grassy and a little bit citrusy. I was right...they were a fantastic addition to this dish. Ingredients   Hand Pie Dough 1 C butter, chilled and cubed 2 C flour 2-3 T water 2-3 T vodka Filling 2 C roasted delicata puree 1 C whole milk ricotta 1 red onion, peeled and diced 2 C chopped kale 3 T...