Culinary Adventures with Camilla

Kevin of  SnarkyWine  is hosting the #ItalianFWT bloggers as we focus on the Whites of Northeastern Italy. Read his invitation  here . If you are reading this early enough, hop over to Twitter on Saturday, August 3rd at 8am Pacific time and join a live chat. Search for hashtag #ItalianFWT to read the comments and chime in. Then find inspiration and make discoveries with some of the #ItalianFWT writers this month... Camilla of Culinary Adventures with Camilla hunts down Coniglio in Agrodolce + Ronchi di Cialla Ribolla Gialla 2017. Wendy tries Caramelized Onion and Mushroom Pizza with a Terlano PinotBianco over at A Day in the Life on the Farm. Linda investigates Alto Adige Offers More Than One White Wine at My Full Wine Glass. Gwendolyn is The Wine Predator, and she will be Celebrating Summer with 4 Wines from the NE Mountains of Italy with 4 Vegetarian Courses . Jeff at FoodWineClick! will be getting back to nature with A...

This is a sponsored post written by me in conjunction with and in preparation for the July #ItalianFWT event. Wine samples were provided for this post and this page may contain affiliate links July is here and I am hosting the #ItalianFWT group as we delve into tasting and pairing Prosecco DOCG. You can read my invitation to the Italian Food Wine Travel bloggers here -  You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!!   And you can read about my first exploration here, where I looked at   the difference between Frizzante and Spumante . In my second pouring and pairing, I shared what I learned about the Martinotti Method . This is the final bottle that I received from the Consorzio* - Cantine Vedova's Nebbia. 'Nebbia' means 'fog' in Italian. I need to do a bit more reading about the name because to me, this embodied the opposite of fog. Maybe it's named for the frothy white layer when you pour it that dissipates as it sits....

February was my first month participating in a fun event - Random Recipes - that I discovered on  Belleau Kitchen . I completely blitzed on the project last month, but decided to jump back in for June when we are celebrating the 40th month with a 40-40 combo - pick the 40th cookbook off your shelf and flip to the 40th page. Click for the details: here . Okay, I failed again. I missed the posting deadline. Damn. I will get back in the Random Recipe saddle one of these months. But I made and posted anyway because this was such a fun, easy, and delicious recipe. I got  The Glass Pantry by Georgeanne Brennan. Wow! I completely forgot about that book. Thanks for reminding me that I owned it. In any case...it was book #40. Page #40: Sweet and Sour Radishes! This post contains an affiliate link at the bottom - for the book. Ingredients 2 bunches organic radishes 1 t sea salt 1 T soy sauce 2 T vinegar (I used a thyme-infused white wine vinegar) 1 t wine (I use...

We had more fun with our  blueberries from High Ground Organics ... While everyone in the house was clamoring for something sweet - crumbles, pies, or cobbler - I considered how to use our bounty for something savory. The boys helped me brainstorm and we decided on scallops with a blueberry agrodolce sauce; R had suggested beef, but I couldn't think of a way to use beef and blueberries together. So, if you have any ideas, we still have blueberries. Agrodolce means 'sour-sweet' in Italian and it's a reduction of vinegar, sugar, and - often - fruit. Eccola ! Ingredients 2 splashes of olive oil 1 onion, peeled and thinly sliced 1/2 C vinegar (I used a pomegranate vinegar) 1 T organic brown sugar 2 C fresh blueberries scallops, I served 3 large scallops per person butter freshly ground salt freshly ground pepper lemon wedges for garnish Procedure For the sauce...in a large, flat-bottom pan add one splash of olive oil and the onion slices. C...

Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment. Mostarda is a chunky agrodolce (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats. 1 large fennel bulb, trimmed and diced 1 C morello cherries juice from 2 oranges 2 T raw organic honey 2 T vinegar (I used a cherry balsamic vinegar) 2 t water 1 t ground mustard 1 T brown mustard seeds 2 pinches sea salt flakes In a large flat-bottom pan, place all of the ingredients - except the salt flakes. Whisk in the ground mustard until completely dissolved. Simmer for 50-60 minutes, until the fennel is almost translucent and the sauce syrupy. To finish, season with salt. You'll be seeing this on top of warmed brie for the appetizer course of my mom's birthday dinner this week.