Culinary Adventures with Camilla

These cheese balls are easy to make and were the starter course that we served at the July demo & tasting at The Quail & Olive in Carmel Valley this week. I am always inspired by their carefully curated pantry items; this recipe includes the Kwame's Mom's House Spice from Spiceology , Zab's Hot Sauce , marcona almonds from Matiz Foods , maple syrup from Runamok Maple , Dijon mustard, and their house Butter Olive Oil . The only things I didn't get at The Quail & Olive - cream cheese and butter - I had in my fridge. You can make everything ahead of time and just re-heat the topping enough to spoon it over the top of the balls. Serve with crackers and you have a tasty, Creole-inspired appetizer. Ingredients makes 8 Balls 8 ounces cream cheese, softened 2 teaspoons Kwame's Mom's House Spice (from Spiceology) 1 teaspoon hot sauce (from Zab's) Topping 1/4 cup (1/2 stick) butter 1/4 cup Butter Olive Oil (from The Quail & Olive) 1/4 cup dark brown ...

It's time for the May Fish Friday Foodies' 2022  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This month I am hosting and told the group: " Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvres. Get creative with a seafood-based amuse-bouche."  Here's the line-up... A Day in the Life on the Farm: Smoked Salmon Rolls Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs Food Lust People Love: Baked Crawfish Rangoon Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups Of Goats and Greens: Steamed Scallop Wontons Palatable Pastime: Kung Pao Shrimp Lettuce Wraps Sneha’s Recipe: Pudina/Minty Shrimp Skewers Marbled Smoked Salmon-Topped Deviled Eggs   One of my very favorite small bites to make: deviled eggs. They are easy, flexible, and the perfect bite or two to star...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Wendy of  A Day in the Life on the Farm  has asked the bloggers to celebrate New Beer's Eve. She shared: "Did you know that April 6th is New Beer's Eve? Evidently that is a thing. Let's celebrate by sharing recipes featuring the brew of your choice." Here's the Foodie Extravanganza's beer-filled line-up... Wendy from A Day in the Life on the Farm grilled up Bratwurst Burgers. Sneha of Sneha’s Recipe served up Corn & Peas Pulao With Beer Chicken Tandoori. Karen of Karen’s Kit...

  Today, I am sharing a recipe inspired by the movie Bottle Shock because  this month's  Food'N'Flix  is being hosted by Debra at  Eliot's Eats .  And her choice - and our assignment this month is -  Bottle Shock.  Read her announcement:  here . I have seen several movies about California wines and they have been hit and miss for me. I don't know if I'm more critical of how movie makers portray my home state, but I'm about fifty-fifty on whether or not I enjoy a movie about wines set here. For example, I despised  Sideways  and found  Wine Country  surprisingly serious (read my post  A Surprisingly Somber Chick Flick + a Quintessential NapaValley Floor Cab ); but I adored  A Walk In the Clouds  and made  Charred Grapes on a Cloud  for a #FoodNFlix post several years back. And  Bottle Shock  falls into the 'love' category.  I watched Bottle Shock  when it first came out in 2008 a...

  This is a sponsored post written by me on behalf of L'Ecole . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Earlier in December I took part in a virtual tasting with L'Ecole Winery * that was hosted by the marketing manager, the winemaker, and the general manager. And I am excited to be starting a series of wine pairings on my Culinary Cam YouTube channel. The video for this recipe is here  and there will be more coming in 2021. In My Glass Made with grapes from the Stillwater Creek, Klipsun, Lodmell, Rosebud, and Estate Seven Hills vineyards in the Columbia Valley, this Semillon is comprised of 88% Sémillon and 12% Sauvignon Blanc. Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. And at a suggested retail price of just $15, you can't beat t...

  This is a sponsored post written by me on behalf of Kobrand Wine and Spirits in conjunction with their  #TurkeyDayRosé   event.  Complimentary wine was provided for this post  though no other compensation was received. This page may contain affiliate links. "...the countryman let [his little puppies] have no peace until at last they went, and got on the table, and ate up the bread-crumbs with all their might. But at that very moment the mistress came, and seized the stick in great haste, and beat them and treated them very hardly." ~The Crumbs on the Table  The Crumbs on the Table   Around a Sausage-wrapped Egg 2019 Chateau d’Aqueria Tavel Rosé When I started thinking about what to make that used breadcrumbs, I remembered that Hansel and Gretel dropped breadcrumbs in the forest to find their way back home. But I had already planned to make Hansel and Gretel Gingerbreads . So, I thought about my favorite breaded appetizer: a Scotch egg. An...

It's time for Fish Friday Foodies' November 2020  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  And this month, Wendy herself is hosting. She asked the bloggers to share recipes with smoked fish. " Do you ever serve fish or seafood for Thanksgiving?  Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer.  Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey."  Here's the November 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes... Cheesy Shrimp Stuffed Poblano Peppers  from Food Lust People Love Crab Stuffed Deviled Eggs  from Palatable Pastime Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla Shrimp Mini Quiche Appetizers  from Karen's Kitchen Stori...