Culinary Adventures with Camilla

Somehow I missed the prompt for this month's Baking Bloggers. But I saw that Sue of Palatable Pastime was doing the preliminary HTML and she said she could add me. That was enough of a push. I added bolillos to the title list and made the dough before we headed to get shots in arms for my husband and our kids. Grateful for the COVID vaccine and looking forward to being able to see some friends in real life! When I got home, the dough was risen and I was able to bake these for lunch. Perfect timing! The theme for this month is 'Baking of Mexico.' Here's the line-up...  Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe Bolillos from Culinary Adventures with Camilla Capirotada de Leche from Palatable Pastime Cheesy Corn Dip from Magical Ingredients Chicken Chili Tortilla Casserole from Food Lust People Love Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm Tacos De Jocoqui (Sour Cream Tacos) from S...

Earlier this year, when I started on this sourdough journey - read all about that here -, I went way off the deep-end with my add-ins to the bread. Then I backed off and solidified my recipe and my process to get consistent loaves. Now, after months of baking that Ten-Percent Rye Sourdough , I decided to try adding in some goodies once again. With restraint this time! I decided to fold in a handful of my candied jalapeños   with shards of salty parmesan. And I used the Tung Fu Salt from Big Sur Salts for another kick of flavor. Ingredients makes two boules 200 grams sourdough starter (recently fed) 600 grams warm water + 50 grams warm water 900 grams all-purpose flour + more as needed 100 grams rye flour 20 grams salt (I used the  Tung Fu Salt  from  Big Sur Salts , but use whatever salt you have) 1/3 cup  candied jalapeños 1/2 cup parmesan, roughly chopped rice flour for sprinkling in Dutch oven Also needed: banneton proofing baskets or bowls lined with flour...

I love this unassuming root. It looks like a turnip, but then you slice into it... And it looks just like a watermelon! I picked up a few watermelon radishes at the recently opened Elroy's Fine Foods market here in town and wanted to do something other than slice them thin or pickle them. And I got to thinking about turnips. One of my favorites ways to prepare those is to roast them. So, I decided to try that preparation with these watermelon radishes. Ingredients serves 4 Radishes 4 cups watermelon radishes, scrubbed clean and thickly sliced 2 Tablespoons olive oil 1/2 teaspoon sea salt (I used the local-to-me Morada salt blend from Big Sur Salts) 1/4 teaspoon freshly ground pepper Also needed: baking sheet lined with parchment paper, freshly squeezed lemon juice for serving Tahini Sauce 1/4 cup tahini 2 Tablespoons olive oil 2 Tablespoons freshly squeezed lemon juice  2 cloves garlic, peeled and pressed 1 Tablespoon maple syrup 1/2 teaspoon sea salt (I used t...

If you read my blog regularly, you'll know that this shelter-in-place order inspired me to buckle down and actually learn how to make sourdough bread. You can learn more about that in my Dough-Ba Fett's Sourdough Adventures tab, but basically, I baked a bunch of doorstoppers, then I started to get the hang of it, then I went off the deep end with variations and had to go back to the basics. And, now, after coming up with my standard loaf - Ten-Percent Rye Sourdough Boules - I am easing back into small changes. My biggest variations have come with using craft salts from Big Sur Salts . Carlo Overhulser is a local-to-me salt artisan who sources his salt from Big Sur pools and blends them with hyper-local ingredients. I have several on my counter at the moment, but it was his Morada Salt that inspired this set of boules. The Morada Salt blend include elderberry syrup wild salt from another local purveyor - Carmel Berry Co. -, Pico Blanco sea salt, hibiscus, rose bud,...