Culinary Adventures with Camilla

Yesterday we added dairy back into our lives as Jake decided he's going to continue gluten-free but wanted to ease back into dairy and see how it goes. First up: the boys asked for pannekoeken with whipped cream. Yes! The gluten-free flour made the pannekoeken a little bit more gummy than ususal, but it still puffed up nicely. I simmered some almost-ready-to-turn apricots into a quick sauce. Delish.... Ingredients 2/3 C milk 3 eggs 2 T salted butter, melted 1 t apricot brandy (or pure vanilla extract) caviar from one vanilla bean 1/4 t baking powder 2/3 C gluten-free flour (blend your own or I used Glutino*) whipped cream, for serving apricot jam, for serving Procedure Preheat the oven to 425 degrees. Butter a baking dish and set aside. In a large mixing bowl, whisk together the milk, eggs, melted butter, vanilla caviar, and apricot brandy. Blend in the flour and baking powder. Whisk for a full minute. Pour the batter into your prepared dish and bake until the...

Another trip to the farmers' market this Sunday morning inspired me to make some more jam. This time with apricots. I wanted to change it up, so I added a dash of ground curry powder and some of my friend's homemade apricot liqueur. The boys declared it my best jam ever ! Apricot-Curry Jam 10 C pitted, halved apricots 1 C organic granulated sugar 1/4 C water 2 T homemade apricot liqueur 1 t pure vanilla extract 1/2 t ground curry powder 1/4 t ground cardamom 2 T freshly squeezed lemon juice Wash, dry, and chop your fruit. Cook your jam. To make the jam, place the fruit, liqueur, water, vanilla extract, and sugar into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium and stir in your spices. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by ...

As we move into summer vacation, the days grow longer, the fruits get sweeter, and Jake dusts off the charcoal grill...especially on Friday evenings when all we have to do is spend time together. No homework to do. No uniforms to iron. And no bedtimes to keep. Love it! Tonight I had some pork cutlets. Here's what I did. Every single person in the family devoured it and asked for seconds. That is an accomplishment. While the coals are burning down to the proper temperature, rub the pork with ground cumin, ground cinnamon, ground coriander, and freshly ground smoked sea salt. Then make a quick chutney. One thing I like to do is tie in flavors between dishes. Since I used ground coriander in the rub on the meat, I used fresh cilantro in the chutney because it's all the same plant. Why the different names? I have no idea. For the chutney... scallions rhubarb apricots raw sugar honey red wine Cook all of that in a large flat-bottomed pan until ...