Culinary Adventures with Camilla

Today the Sunday Funday group is writing about and sharing egg recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. This week Rebecca is hosting. She wrote: "Let's celebrate the Incredible Edible Egg. Make any type of dish - appetizer, soup, salad, entrée, sweet, savory, etc. Just make sure the egg is the star of the show!" Here's the line-up for the egg-y fun... Palatable Pastime: Ajitsuke Tamago (Ramen Eggs)   Karen’s Kitchen Stories: Baked Eggs with Parmesan and Chives   Culinary Adventures with Camilla: Beet-Marbled Eggs with Feta  Sneha’s Recipe: Dosa Egg Sandwich   Making Miracles: Egg, Ham and Cheese Crepe Pockets   Mayuri’s Jikoni Huevos Rancheros   A Day in the Life on the Farm: Huevos Rancheros Verde   Food Lust People Love: Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry...

  Today the Sunday Funday group is celebrating the beetroot superfood. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  Today Mayuri of Mayuri's Jikoni  is hosting and she's given us the prompt of making recipes with beets, writing "Use beetroot or beetroot greens in a dish of your choice. Can be anything from a starter to a dessert...just make sure beetroot is one of the main ingredients." Here's the line-up of what the #SundayFunday bloggers are making... Beet Hummus with Goat Cheese from Amy's Cooking Adventures Beet Salad with Goat Cheese from Making Miracles Beetroot Vada from Mayuri's Jikoni Easy Pickled Beets from Food Lust People Love Ginger Beetroot and Celery Juice from Cook with Renu Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery Laal Sabzi /Beetroot...

    This is a sponsored post written by me on behalf of  St. Supéry . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Here we are for the third session of the #InJoy series that started last month with  St. Supéry Estate Vineyards and Winery * .  Once again we chatt ed with  Estate Horticulturist Brianne Hoover ;  Emma Swain, CEO;  Michael Garcia,  Viticulture Manager;  Brooke Shenk, Winemaker; and  Tod Kawachi, Estate Chef. And we sipped the  2019 St. Supéry Napa Valley Estate Sauvignon Blanc while we watched Chef Tod make his Beet-Stained Eggs with Feta creation. Here's his close-up... But before the cooking inspiration, we heard from Garcia about the frost protection measures in place as the mornings dip into the 30s while the days are feeling like summertime already. And Hoover shared all kinds of tips for successful tomato gard...

This past weekend was my 47th birthday; I decided to make it a three-day celebration. I took Friday off of work and just let the party roll from then till my actual birthday on Sunday. When Jake and I came home from a hike on Friday, there was a delivery from Farmgirl Flowers for me. One of my best friends, Jenn, had sent me a stunning birthday bouquet. And it was perfect: my favorite flowers in my favorite colors. But she has been in my life for over 33 years, so I'm not totally surprised. In any case, I was planning for my virtual birthday pasta party and was inspired to make three different doughs to match my tulips. This is the resulting pasta...but I'm getting ahead of myself. I made batches of pink, orange, and yellow dough, using beet puree and red pepper puree. The yellow is simply from the hue of the farm-fresh eggs I got from friends who have hens. We traded; I gave them a loaf of homemade sourdough bread and they gave me half a dozen eggs. Beet Pasta...

This is a sponsored post written by me on behalf of Tracey Medeiros. I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. No additional compensation for this post was provided; this page may contain affiliate links. When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook - The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State* - I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured. On the Page image courtesy Tracey Medeiros Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny villages, quaint towns, and bustling cities of our Green Mountain State to meet the people that have helped make this book a reality. ...[The]...

We're at the end of the first 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 Georgia, the country, not the state in the United States! Georgia is a sovereign state in the Caucasus region at the crossroads of Western Asia and Eastern Europe, and bordered by the Black Sea in the west, Russia to the north, and Turkey and Armenia to the south. Its cuisine reflects influences from Middle Eastern and European culinary traditions, utilizing a wide variety of herbs and spices...and nuts. I loved that many of the recipes featured nuts. While we didn't have time for a supra , or feast, during this dinner, I can get behind a tradition where a large assortment of dishes is prepared, copious amounts of wine are poured, and the dinner can last for hours. There's also th...

I have cured salmon before, but one day when we were at a robotics competition I saw someone curing salmon with beets. Sorry! No one was curing salmon at the robotics competition, but staying in a hotel is the only time I can watch the Food Network since we don't have any television stations at home!  Now I can't remember who it was or what show it was on, but I loved the resulting color. So, I decided to give it a try myself. I simply adapted a previous salmon curing recipe that I love. Ingredients 1 C coarse sea salt 1 C raw turbinado sugar 1 t ground black pepper 1 organic beet, finely grated 3 springs fresh thyme aquavit (a Scandinavian alcohol flavored with caraway seeds and star anise) 2 pieces of wild-caught salmon, well matched in size and shape, if possible Procedure Mix the salt, sugar, pepper, and beets together. Divide into thirds. Spoon a third of the mixture onto a piece of plastic wrap and place one of the salmon pieces on top of it, ...

Today we're moving ahead with our year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's  Kitchen Matrix  cookbook. You can read about it:  here . I'm very excited about the dishes and the bloggers who are joining me. This week, I picked 'Raw Beets + 3 Ways' for the group which means we could make raw beets with sherry vinaigrette, raw beets with creamy dill dressing, and borscht salad...along with any variations or adaptations that we needed or wanted. While all were intriguing - and I will make all of them - I opted to try Mark Bittman's Raw Beets with Sherry Vinaigrette. Here's what the crew is sharing this week. I added shaved fennel and supremed oranges for a larger, dinner-sized salad. Also, since Jake and I are currently staying away from sugar, I couldn't use the prepared mustard in our fridge. I swapped it out for ground mustard. Yum! An InLinkz Link-up Ingredients 1 pound o...