Culinary Adventures with Camilla

'Hash'. It's something I've seen on menus and I eaten at other people's houses. But I really had no idea what designates something as a 'hash'. Turns out, the name is derived from the French word ' hacher ', to chop. So, really, it's anything that's chopped and all mixed together. This was a super simple sidedish that was a hit with everyone at the table. And, it's detox friendly. Gotta love that. Ingredients ½ medium onion, chopped (approximately ½ C) ½ medium fennel bulb, chopped (approximately ½ C) 2 C Brussels sprouts, sliced 2 C sweet potato, cubed 2 T olive oil 1 T coconut aminos (you can use soy sauce if you like) Procedure Preheat oven to 350 degrees F. In a large mixing bowl, toss all of the ingredients together until well-coated. Turn everything out onto a parchment-lined baking sheet. Bake, uncovered, for 50 to 55 minutes. It's done when the sweet potatoes are fork-tender and Brussels...

This is a Thanksgivukkah variation on my Oven-Roasted Brussels Sprouts . 1 onion, diced 4 slices of pastrami, chopped 2 handfuls of fresh shitake mushrooms*, washed, dried, and thinly sliced Saute the onions begin to caramelize. Stir in the pastrami and mushrooms and cook until the mushrooms soften. Toss that into the oven-roasted Brussels sprouts. Serve hot. *These shitake mushrooms are from Far West Fungi in Moss Landing. Love our local farmers!

This month the blogger assigned to my blog for the October   Secret Recipe Club reveal, for Group A, was Katherine Martinelli . Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she currently calls Be’er Sheva, Israel home. She does some beautiful, drool-worthy work, so take a gander when you have some time and aren't too hungry. Here's her post - Pasta with Ricotta and Brussels Sprouts - that was inspired by my Penne with Brussels Sprouts, Figs, Hazelnuts, & Pradera . Thanks for cooking and posting, Katherine. I'm glad you enjoyed. And, now, I'm inspired to pick up some pradera for dinner tonight!

When my friend posted this on her Facebook wall, my culinary gears immediately started to spin. She wrote: "So, Auntie Cam, Gabe has a food challenge for you...Tonight in his bath he was making a concoction in a cup. He added broccoli and cucumbers and noodles...then an interesting combo of strawberries and Brussels sprouts...I told him I was going to ask  you to come up with a strawberries and Brussels sprouts recipe for him. Any ideas?" Of course I have ideas! And I just wish I could give my intrepid lil' culinary genius a hug and a kiss tonight. Thanks for the inspiration, Gabe. As soon as I get my hands on a stalk of Brussels sprouts, I am making this! Blanched Brussels Sprouts Salad with Stawberry-Balsamic Vinaigrette For Gabe with Love from Auntie Cam Brussels Sprouts, as all cruciferous vegetables do, get bitter and sulphury when they are overcooked. You can do this salad raw, but I prefer to blanch the leaves so they are a little bit more sweet. This ...

Here's the fourth installment of the Food Matters Project , the brainchild of Sarah of 20somethingcupcakes and Kate from Cookie + Kate . Each week we all - here's the 'we' and we've grown to just over three dozen fellow foodie bloggers - cook the same recipe, from Mark Bittman's The Food Matters Cookbook, posting our interpretations and adaptations. This week Marcia of  twentybysixty  assigned us Mark's Baked Rigatoni with Brussel Sprouts, Figs, and Blue Cheese. Click here for our hostess's post. Or click here , and look in the comments, to see what the others whipped up. I had an extremely busy weekend and needed to squeeze this dinner in today, so I skipped the baking part and I substituted ingredients to match what I had on-hand. It came together very quickly while I was on a conference call about an annual fundraising event - yes, I am a multitasking maniac - and it was a hit! But I must admit that brussel sprouts are a family favorite. When we...

When I served honey-mustard pork tenderloin, Israeli couscous salad, and steamed brussel sprouts for lunch yesterday, Riley declared, "Mommy, these are so good," as he gobbled up the brussel sprouts before anything else. Yes! The brainwashing is complete. In all seriousness, when people tell me they don't eat brussel sprouts because they are bitter, I just explain that like all cruciferous vegetables, cooking them too long will release that sulpher-y taste. That's true of broccoli, cauliflower, cabbage, and - definitely! - brussel sprouts. The solution: steam them till they are just barely fork-tender. Slice in half. Sprinkle with sea salt. And drizzle with olive oil. So easy, so tasty.