Culinary Adventures with Camilla

I recently saw an invitation to a virtual book club hosted by one of my favorite local organizations  Big Sur Land Trust . You can read the invitation: on their website . And you still have plenty of time to join in; the meeting is on July 23rd and I devoured this book - The Honey Bus by Meredith May* - in just two sittings. So, if you are inclined, get your hands on a copy. I can't wait to hear what the other readers thought...and, virtually, meet the author. Back in 2013, I had a piece published in  Edible Monterey Bay  entitled "Bee Yourself: Honey, Anarchy, and Saving the World, One Hive at a Time." You can read it  in their archives  or  on my blog . And it was also my first cover! "Bee Yourself" was one of the first feature pieces I wrote, versus smaller sidebars, and it required copious amounts of research, numerous visits with beekeepers, and - my family's favorite part - a bunch of honey tastings. Furthermore it cemented my love of all ...

This month, Jennifer of  Vino Travels  is hosting the Italian Food Wine Travel bloggers as we explore Lambrusco. If you are reading this early enough, feel free to jump in on the live Twitter chat - Saturday, June 1st, at 8am Pacific time. Just use the hashtag #ItalianFWT so we can see your comment. Here's the list of the other Lambrusco posts... Camilla from the Culinary Adventures with Camilla says Every Wine Deserves a Second Look: Warmed Brie with Mulberry Chutney + Cleto Chiarli Lambrusco di Sorbara Vecchia Modena 2018. Jill at L'Occasion shares La Collina Biodynamic Bubbles -- Lambrusco! Wendy of A Day in the Life on the Farm asks Lambrusco? Really?? Deanna from Asian Test Kitchen showcases the Top 5 Fast Food Pairings with Lambrusco . Jeff at FoodWineClick! declares Lambrusco Shines with Red Fizz and Fun . Cindy of Grape Experiences  fe...

This is a sponsored post written by me in conjunction with a Locavore Feast I hosted .  Wine samples and some ingredients were provided for this post and this page may contain affiliate links. To kick off my Locavore Feast, I wanted to create a cheese board, using honey from Carmel Honey Company and pairing it with wine from Donkey & Goat.* I am so grateful that two of my favorite purveyors donated to this dinner. I included Red Hawk, a triple-crème aged cow's-milk cheese with a washed rind; a fresh chevre rolled in edible flowers; salami; fresh raspberries; and a honeyed baked brie. The honeyed brie was a little less than picturesque, but it was a hit...and a delicious match for the wine. Honeyed Baked Brie Ingredients one 6- to 8-ounce brie, slightly chilled (I used a goat milk brie) 1/3 C chopped cashews 1/3 C chopped dried apricots 2 T honey + more for serving crackers or baguette slices for serving also needed: parchment paper and ...

One of the best things about being part of a food blogging community: all the great recipes! There is never a dearth of ideas on how to make something or how to use a particular ingredient. So, when Ellen from Family Around the Table suggested a Thanksgiving Leftovers event, I raised my hand to help coordinate. You can never have enough ideas on how to transform leftovers into other dishes, right? The Leftover Larder Cranberry-Orange Brie Bites  by Books n' Cooks Cranberry-Topped Baked Brie by Culinary Adventures with Camilla (Leftover) Turkey and Cranberry BBQ Sauce Pizza  by Kate's Recipe Box Prosciutto & Asiago Stuffed Mushrooms  by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Spicy Turkey Quesadillas  by Jolene's Recipe Journal Turkey Croquettes  by Cindy's Recipes and Writings Turkey and Sausage Gumbo  by Palatable Pastime Turkey Pot Pie  by Making Miracles Cranberry-Topped Baked Brie This i...

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee .  We are putting together our best recipes using cow milk, goat milk, butter, cream, and cheeses.  We can't wait to share them with you! Our Day 1 Recipes... Avocado Ranch Dressing by Tip Garden Frosty Chocolate Pie by Jolene's Recipe Journal Gluten Free Penne with Brie, Fig and Rosemary  by Culinary Adventures with Camilla Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy's Honeybunch Milk Braised Chicken Thighs   from A Kitchen Hoor's Adventures Orange Creamsicle Martini by A Day in the Life on the Farm Orange Creamsicle No Bake Cheesecake  by Cooking With Carlee Peaches and Cream Smoothie from Feeding Big Strawberry Crisp Ice Cream by From Gate to Plate White Cheddar and Bacon Pasta Salad by Palatable Pastime Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids My Recipe... I ...

Welcome to the  Foodie Extravaganza !  v. April 2015 = It's All About Grilled Cheese We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the theme is Grilled Cheese .  Did you know that April is National Grilled Cheese Month? I didn't.  So, this month we celebrate  National Grilled Cheese Month  by serving up sandwiches. But, through the various cooking groups to which I belong, I am posting grilled cheese recipes for multiple events this month. In preparation, I hosted a Grilled Cheese Party in the Garden and had some helpers in creating and testing recipes. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza .  We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza...

#TwelveLoaves is a monthly bread baking party created by Lora from  Cake Duchess  and run with the help of Heather of  girlichef , which runs smoothly with the help of our bakers. Our host this month is Heather from  girlichef , and our theme is Apples. For more bread recipes, visit the  #TwelveLoaves Pinterest board , or check out last month's mouthwatering selection of #TwelveLoaves Pear Breads! With a theme of apples, I wanted to create a savory bread with my new favorite apple, the Pink Pearl. They are so pretty! Read about my (thankfully) successful hunt for Pink Pearls  last month. Ingredients For the bread 1/3 C water 1 T organic granulated sugar 1T active dry yeast 3 C bread flour, separated 4 T butter 2 large eggs, at room temperature For the filling 2 C apples, peeled, cored, and diced (I used Pink Pearls, but you can use any tart apple that you have) 1 C brie, diced 1/3 C pancetta, diced 1 T fresh di...