Culinary Adventures with Camilla

This post is sponsored  by Adagio Teas .  I received complimentary product for the purpose of review . All opinions are mine alone. I have already posted two recipes using the  Wicked Teas Sampler Set   from  Adagio Teas ,* but they were both sweets and I wanted to feature at least one savory recipe with Adagio's Limited Edition Wicked Teas that features six Halloween themed teas packaged in spooky metal tins. This recipe uses their Bat Brew, a blend of black tea, cinnamon bark, ginger root, cocoa nibs, chocolate chips, and edible confetti.  Yes, it's a fun little mix whose eye-candy appeal isn't really highlighted in this recipe. But the flavors are decidedly Fall and Halloween-y. I love it! You can make this with any black tea blend that you like. I hope you'll try it. Ingredients serves 4 4 bone-in, skin-on chicken thighs olive oil for drizzling Brine 1/4 C salt 1 T organic granulated sugar 2 C water 2 T tea ...

I still don't know why I don't brine meats more often. I guess I've just recently become a brining convert. I brined chicken thighs in a hot cider tea brine for #AppleWeek last month; and I brined quail for an Uruguay wine event earlier in the year. But, before that, I never really thought about brining. However, the resulting tender, juicy roasts are making it a must in my book. So, when I knew that I would be feeding four hungry teenage boys on a Friday night, I decided to brine and roast two whole chickens for dinner. For the grown-ups I was also going to pair with a Merlot ahead of this month's #MerlotMe celebration. So, I read the tasting notes included in the packages from the wineries and selected on that had sassafras and licorice aromas. Supposedly. So, I decided to include some birch bark in my brine. Sassafras and birch bark smell strongly of root beer; I guess I could have added some of that to the mixture, too! Next time. Ingredients ...

This post is sponsored in conjunction with #AppleWeek .  I received complimentary product from sponsor companies to aid in the creation of the #AppleWeek recipes.  All opinions are mine alone. Here we are at the third day of a week-long event all about Fall's darling, the apple. You can read my introductory post, peruse the prize packages from our generous event sponsors, and enter the giveaway:  here . You won't want to miss out. Really. As far as recipes go, two dozen bloggers have been working hard to bring you over eighty recipes to bring apples to your Autumn table. Here are the Wednesday offerings for you. #AppleWeek Day Three Recipes Apple Celeriac Salad by Caroline's Cooking Apple Coffee Cake Muffins by Blogghetti Apple Cream Puffs by Jolene's Recipe Journal Apple Crisp in a Mug by An Affair from the Heart Apple Muffins by Karen's Kitchen Stories Apple Oatmeal Cookies by A Day in the Life on the Farm Apple Oatmeal Cutout Cookies ...

This is a sponsored post written by me in conjunction with the February #WinePW event. Wine samples were provided for this post and this page may contain affiliate links. Jill of of L'Occasion is hosting the Wine Pairing Weekend - #WinePW - group this month as we explore the wines of Uruguay. You can read her invitation here . And several of us were also lucky enough to receive samples arranged by Amanda Barnes of South American Wine Guide   who also shared this article and tech sheets on all the bottles. That really made my life easier since I had never had any wine from Uruguay! Always happy to learn though. The Posts Pinny at Chinese Food and Wine Pairings presents   Uruguay’s Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs . Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat. Cindy from Grape Experiences provides  Taste Uruguay: 1752Gran Tradicion M...

I served these at my Pickle Bar a couple of weekends ago and they were so simple and so tasty. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were delicious. Ingredients carrots, sliced and enough to fit in your jar 3/4 C apple cider vinegar 3/4 C water 3 T organic blonde coconut sugar 1 T salt (I used some large-grained  Monterey Bay Garlic Sea Salt ) 1/2 t mixed peppercorns 1/2 t juniper berries 1/2 t mustard seeds Procedure Blanche the carrots quickly. I placed the carrots in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately. Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the carrots. Let come to room temperature. Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.

I served these at my Pickle Bar this past weekend and they were the favorite. So simple and so tasty. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were fantastic. Ingredients asparagus, enough to fit in your jar and trimmed to the correct height 3/4 C white vinegar 3/4 C water 3 T organic blonde coconut sugar 1 T salt (I used some large-grained  Monterey Bay Garlic Sea Salt ) 3 cloves minced garlic 1 t fennel seeds 1/2 t mixed peppercorns 1/2 t mustard seeds Procedure Blanche the asparagus quickly. I placed the asparagus in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately. Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the asparagus. Let come to room temperature. Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks....

Remember this post - A Cookbook Swap and New-to-Me Bloggers from last month? I stumbled on the  Food Blogger Cookbook Swap   cohosted by Alyssa of  Everyday Maven  and Faith of  An Edible Mosaic . By participating in this event, I sent a cookbook to a (new-to-me) food blogger - Kristina of Cucina Kristina - and received a cookbook in return. Today is reveal day. If you are anything like I am, you probably have enough cookbooks to build the Great Wall of China. Okay, maybe not quite that many. But I used to pick up cookbooks anytime I went to a bookstore. Sadly, almost all of our local bookstores have disappeared; but there's always amazon. I have purchased cookbooks for single dinner parties. I have cookbooks that I have reviewed for publishers. I have received cookbooks as gifts. Some I use once; some I - blush, blush - have never used and probably will never use. So, I was tickled that I got to package up a cookbook, or two, and swap it wi...