Culinary Adventures with Camilla

Today the Sunday Funday group is sharing burger 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.  And, for this event, Mayuri is hosting. She invited us to celebrate National Hamburger Month with her. Here's the line-up of our burgers from the #SundayFunday bloggers... A Day in the Life on the Farm: Hawaiian Burgers   Palatable Pastime: Queen City Burgers   Our Good Life: Mushroom Burgers with Chipotle Mayo   Culinary Adventures with Camilla: Truffled Beef Sliders  Food Lust People Love: Lamb Feta Mint Patties   Amy’s Cooking Adventures: Smash Burgers   Sneha’s Recipe : Keto Coconut Flour Pancake & A Sandwich Burger  Dana’s Table: The Apple Pan’s Hickory Burger Sauce Copycat Recipe   Making Miracles: Mushroom Swiss Bacon Burgers   Mayuri’s Jikoni: Chickpea ...

Welcome to our Valentine Croquembouche Challenge (#ValentineCroque). We are a group of intrepid bloggers who occasionally like to push ourselves well out of our comfort zone to meet baking challenges fearlessly. Jenni Field of Pastry Chef Online , whose tagline is 'Fearless in the Kitchen', challenged us to make Valentine’s-themed croquembouche.  We are here to show you that you do not always have to be bound by tradition, so we created croquembouche that adhere to the spirit of the dish if not the actual letter. You’ll find all sorts of combinations of flavors here (including a savory version) that will hopefully expand your idea of croquembouche . Not all of our croques were wildly successful, but we all learned something, and we all pushed ourselves. Besides, blogging shouldn’t always be about aspirational and often unobtainable Pinterest moments. It should also be about the near misses and the journey we take when we take a chance. Thanks for joining us today. If y...

Photo by Kevin Brookhouser While working on my latest cookbook review, I needed some wild boar. Naturally, I asked my friend Brian, "the best killer in the family", according to Dylan. Truth be told, this is not the creature we're eating. I think I cooked the pig before this one, or the one after. In any case, Brian gave me a piece of wild boar backstrap. Before reading this cookbook, I had never heard of a rillette - much less eaten one. Rillettes are savory meats or fish that have been braised or prepared as confit. This recipe - from Jesse Griffiths Afield: A Cook's Guide to Preparing and Cooking Wild Game and Fish  - was so easy to do and resulted in a salty, creamy, satisfying dish. Stay tuned for my full review of the book. But for now, enjoy this... I started with the backstrap, rubbing it with a mixture of ground ginger, ground cardamom, ground coriander, and ground cinnamon. I placed the meat in a baking dish and filled the pan with water ...

Tonight I made a seafood risotto with crab, black truffle cream, and lemon zest. The secret to risotto, as Maria told me, is stirring:  usa il cucchiao...sempre.  Use your spoon...always; keep stirring. Maria was the cook for the Nuzzo family who was ordered to teach me all her recipes. Then she was fired and I was tasked with cooking for the family six days a week. Thankfully she didn't blame me for the impossible situation and we stayed close throughout the year that I was there. And sometimes when I cook, I hear her instructions in my head. Make risotto with whatever you have on hand! Tonight I used kale, herbs, pancetta, squid, scallops, and shrimp...and topped it with some crab from a friend's friend. Thanks, Bret! And thanks, my love, for cleaning the crabs for me. I helped; I poured him an oatmeal stout. I stirred in some black truffle cream and tossed some lemon zest on top to make the flavors really sing. For the risotto: saute your ingredients - gr...