Culinary Adventures with Camilla

  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.   I am a sucker for anything pink, especially food...and especially around Valentines' Day. But, really, the color just makes me smile all year long. So, when Farmer Jamie of Serendipity Farms posted photos of some Italian radicchio she had available, I texted her immediately and ran over to meet her in a parking lot to exchange. My son joked, "Mom, you're like a vegetable junkie." Okay, there are worse habits, right? Look at these! They are gorgeous and delicious. So, you'll be seeing more recipes with these soon. But I started with a simple salad that was pink on pink on pink. All hues of pink!  I love supporting local businesses and this salad has the radicchio from Serendipity; beets and red onions from Robina's Organics ; and because radic...

  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. "They also tell how Little Red Cap was taking some baked things to her grandmother another time, when another wolf spoke to her and wanted her to leave the path. But Little Red Cap took care and went straight to grandmother's. She told her that she had seen the wolf, and that he had wished her a good day, but had stared at her in a wicked manner. 'If we hadn't been on a public road, he would have eaten me up,' she said."  ~Little Red Cap If you're wondering about the 'Little Red Cap' title, this is my version of cranberry sauce that will be served alongside our roasted Cornish game hens for our Grimm Thanksgiving tonight. You can read the rest of the food at my post: A Grimm Menu . Earlier I shared a recipe for Cran-Elderberry 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. I am not big on eating candy. But if I had to pick one, I'd choose SweetTarts every time. I love the tartness that makes my mouth pucker with a kiss of sweetness at the end.  I feel the same way about salad dressings or any kind of drizzle. This is one that I've been making for years...with whatever vinegar I happen to have in the house. But my recent collaboration with The Quail & Olive* has given me an army of delicious vinegars with which to play.  For this version, I opted for the earthy sweetness of the  Star Anise Vanilla Bean Balsamic  and the crisp tartness of the  Winter Ambrosia vinegar . Also, I change the herbs based on whatever is on my counter at the time. Yesterday, I had dill. During the summer, I add in basil most of the time. I...

  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. Last week Anni of The Quail & Olive* asked if I wanted to play around with their Star Anise Vanilla Bean Vinegar and come up with some ways to use it. Yep. Sure thing! As soon as I got it home and had everyone smell and taste it. It has all of the qualities you expect from a balsamic vinegar with the added allure of vanilla and the warmth of star anise. I had the idea of pairing it with chocolate...and pears. So I decided to poach some pears in red wine with a kiss of vinegar and serve them in a pool of chocolate sauce. Oh, delicious, chocolatey decadence was achieved! You should poach the pears the day before you want to serve them. Or, at least, early enough in the day that they get to sit in their syrup for at least six hours before serving. And you should ma...