Culinary Adventures with Camilla

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...

When I was trying to decide on our dessert, I remembered that I had fresh quince. Quince are golden-hued till you cook them. Then they take on unique shades of pink, orange, and rose. They are beautiful and I love them. Many people have commented that they don't know what a quince is or they haven't ever had a quince. If you're unfamiliar, here's a piece I wrote for  Edible Monterey Bay  a couple of years ago:  Queen of Quince Takes Her Show on the Road .  Gluten-Free Burnt Caramel Quince Gingerbread Ingredients Poached Quince 4 C water 1/2 C organic granulated sugar juice from 1 organic lemon 1 cinnamon stick 3-1/2 to 4 C quince, peeled and sliced Burnt Caramel 1/2 C organic granulated sugar 1/2 C butter (1 stick) Gingerbread 1 -1/2 C gluten-free flour 1 t ground ginger 1 t ground nutmeg 1 t ground mace 12 grinds of fresh black pepper 1 t ground cinnamon 1 t fleur de sel 1/2 t baking powder 1/2 t baking soda 1/2 C (1 stick)...

There are two "secrets" to making the perfect carbonara ...and one of them is not cream. In fact, in authentic carbonara , there is no cream at all. Oh, so the two secrets: guanciale (that's salt-cured pork jowl) and acqua gassata (bubbly water). That's it. Carbonara is fairly new to Roman tables, maybe a century old or so. Some attribute its creation to US troops in the post World War era for whom eggs and bacon were staples. The other school of thought is that it was invented by i carbonari (coal-carbon workers) as a quick, easy dish to be eaten during a lunch break. And yet another idea: the pepper in a carbonara resembles the coal...hence the name. The only ingredients you need to make a true Roman carbonara are pasta of course, eggs, pecorino Romano (sheep’s milk cheese), guanciale (salt-cured pork jowl), and black pepper. I like to add fresh herbs as well. So, when we were at the Ferry Building in San Francisco and I saw guanciale at Boccalone ...

Heather from girlichef  is hosting  Food'N'Flix  this month. And her pick - Monsoon Wedding  - is one I hadn't seen, so I was excited to watch something new-to-me. Click here  to see Heather's invitation to her movie selection. So, one night, while I was waiting for some dough to rise and all three of the testosterone monsters were sleeping soundly, I watched it. The film, artfully, mirrors the chaos that is planning a wedding...during monsoon season, no less. Add to that an odd mix of traditions and modernity; three languages - English, Hindi, and Punjabi; and guests from three continents. Then picture that the bride hails from Delhi and the groom has just flown in from Texas; theirs is an arranged union. Oh, and the bride is still involved with her already-married older lover. Yep, you're getting the idea now. Mayhem and chaos abound that can only lead to one thing: entertainment! Wet, messy entertainment. There are moments of real drama. ...