Culinary Adventures with Camilla

It's time for Fish Friday Foodies' May 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, Sneha of  Sneha's Recipe  is hosting as we share seafood recipes that are wrapped in leaves.  Before I get to my recipe. Here's the rest of the #FishFridayFoodies' 'wrapped in leaves' menu... Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce  from Karen's Kitchen Stories Seafood Stuffed Cabbage Rolls  from A Day in the Life on the Farm Sole Wrapped in Grape Leaves, Greek Style  from Sid's Sea Palm Cooking Steamed Fish, Tuvalu-Style from Culinary Adventures with Camilla Wrapped Fish In Harissa Paste  from Sneha's Recipe  Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email W...

We're at the beginning of the second quarter of 2019! Time is flying by. Our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz , is a lively group of adventurous cooks and eaters.   You can read more about the  challenge . And this month she has us traveling by tabletop to Mexico. Well, being a resident of California, we have access to lots of Mexican produce and products. I made Prickly Pear Barbeque Sauce after raiding a friend's cactus. I even arranged for a Mole Making Class with a bunch of friends. I guess the exception to my access happened this month! The recipe that I wanted to make - humitas - requires fresh corn in their husks still. And it was a little bit early for that. So, I'll be sharing that recipe, hopefully, for Cinco de Mayo. For now, please take a look at the line up... Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to j...

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . This month, she chose the theme: bananas! She wrote, " The 21st of September is the International Banana Festival (which takes place in Fulton, KY and South Fulton, TN). Your recipe must contain bananas. It can be sweet, savory, or anything in between." Because my inspiration can be a little out there, I emailed her to ask if she considered a plantain a banana...and if she would allow banana flour and/or banana leaves. She agreed to all of that. In the end, I opted to create my recipe with plantains and banana leaves. My adventure with the banana flour will come later. The boys were really disappointed that I wasn't going to make a Banana Cream Pie , but I reminded them that it had to be a  new-to-the-blog recipe. I did promise to make them a pie soon though. An InLinkz Link-up Ingredients makes 4 to 6 s...

I am already having a crazy week; it's Spring fund drive time. Enough said. But I get to be around these kids and their enthusiasm and love of their school is infectious. Still I am determined to stick to my schedule of traveling by tabletop to at least one country per week with our Cooking Around the World Adventure . So, here we go to Tuvalu. from ontheworldmap.com Some Facts... Tuvalu is a Polynesian island nation located in the Pacific Ocean, halfway between Australia and Hawaii. Its closest neighbors are Kiribati, Nauru, Samoa and Fiji. Comprised of three reef islands and six true atolls, Tuvalu has a total land are of less than 10 square miles! The small island of Nanumea played a significant role in the World War II when it served as the bomber base for the Allied Forces defending the Pacific basin. 'Tuvalu', the name, refers to the country’s eight traditionally inhabited islands though there are nine islands that make up the country. For ...

I wanted to do a tamale with a Poc Chuc f eel to it for our Pre-Popul Vuh Picnic .  Poc Chuc is a traditional dish from the Yucatán peninsula in Mexico, the home of the Mayans. Nacatamales are from Honduras. But we love how steaming them in banana leaves imparts a smoky flavor.  Poc chuc is made up of two Mayan words: poc which means 'to toast', especially on hot embers, and chuc which is 'charcoal.' Traditionally it's made with pork;  Poc chuc , the way the Mayans did it, was a means of preservation. Wild pig was pounded to tenderize the meat and, then, cured with a salt brine and sour orange juice. It could last in the salt for months, then, it was roasted over an open fire. I opted to braise ours instead. And since I couldn't find any sour oranges, I mixed orange juice and lime juice. Read this recipe all the way to the bottom before making your shopping list. There are two parts! This made 2 dozen nacatamales. Poc Chuc Ingredients 2 p...

When I saw that Love & Olive Oil was hosting a Tamales Kitchen Challenge  this month, I was very excited. I needed an excuse to make  nacatamales again. However, the instructions came with a caveat: "...but they do need to be traditionally wrapped in corn-husks…." Hmmm...Honduran  nacatamales  are traditionally steamed in banana leaves instead of corn husks. Not wanting to break the rules of the challenge, I sent Lindsay and Taylor a message. The answer: "They're wrapped and steamed in the same way right? If so, definitely ok!" Fantastic. Here we go. So, while R went to his mandolin lesson, the Enthusiastic Kitchen Elf and I went to the Asian market for banana leaves and the Mexican market for Salvadorean cream (it's like a thin sour cream). Our nacatamales aren't completely traditional because I cook the meat before stuffing them and I also skipped the lard. This recipe made approximately 24 nacatamales . When you're working wit...