Culinary Adventures with Camilla

     This is a sponsored post written by me on behalf of  St. Supéry . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   After working with  St. Supéry Estate Vineyards and Winery * for #MerlotMe last autumn, when I shared Lebanese Lubyi, Turkish Bazlama, and 2016 St. Supéry Rutherford Merlot , I was invited to join them for a series of collaborative posts throughout 2021. What fun! Their #InJoy series started last week, but I was late to the party.  For March and April, the theme is 'My Wine, My Garden' with Estate Horticulturist Brianne Hoover. Last week, they tasted the 2016 Dollarhide Elevation with Spring Vegetables and Lamb Loin. This week, we chatted with Hoover;  Emma Swain, CEO;  Michael Garcia,  Viticulture Manager;  Brooke Shenk, Winemaker; and  Tod Kawachi, Estate Chef. And we sipped the  2019 St. Supéry Dollarhide Es...

I have one of those hammered spice tins with everything you need to make delicious, beautiful curries. And I enjoy playing with different combinations of flavors. But for a mid-week dinner, sometimes I cheat and use a pre-blended curry powder. No need to measure tiny amounts of ground coriander, cumin, turmeric, ginger, mustard, black pepper, cinnamon, and cardamom. This is curry in a hurry. Also, because Jake is plant-based during the week, this is a curry made with tofu and vegetables instead of chicken or another meat. Ingredients 1 package extra firm tofu, cut into bite-sized cubes 6 Tablespoons unsalted butter, cut into 2 Tablespoon-sized chunks 1 large onion, peeled and diced (approximately 1-1/2 cups) 1 T grated ginger (you can omit, if you don't have any, but we love the fresh ginger in this) 3 garlic cloves, minced 1 cup potatoes, scrubbed and cubed 1 cup sweet potatoes, peeled and cubed 2 cups carrots, chopped 1 cup celery, chopped 1 cup bell peppers, diced (I used a red ...

  It's hard to believe that we're already in final month of the first quarter of 2021. This year has flown by so quickly. And, yet, it doesn't really feel as if we've turned a corner on this corona pandemic. Not  yet anyway.  Here we are in March for the third 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month, we are sharing recipes from Luxembourg. Here's the #EattheWorld line-up... Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings)   Radha: Gromperekichelcher   Sugarlovespices: Luxembourg Sweet Love Pretzels   Palatable Pastime: Chicken in Riesling   Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)   Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup   Culinary Adventures with Camilla: Bou’neschlupp  Kitchen Frau: Stäerzelen (Buckwheat Dumplings)   A Day in the Life on the Farm: Gromperekichelcher (Potato Pan...

If you're wondering about the 'Ear of Corn' in the title, this was served alongside our roasted Cornish game hens for our Grimm Thanksgiving last week. You can read the rest of the food at my post:  A Grimm Menu . "One day a woman was walking along a grain field, and her little child, who was jumping along beside her, fell into a puddle and got his clothes dirty. The mother tore off a handful of the beautiful ears of grain and cleaned his clothes with them.   The Lord was just then passing by, and when he saw her doing this, he became angry and said, 'From this time forth the grain-stalk shall bear no more ears of grain. Humans are not worthy of this heavenly gift.'   The bystanders who heard this were horrified, fell to their knees, and begged him to leave at least something on the grain-stalk, even if they did not deserve it, at least for the sake of the innocent chickens, who otherwise would starve to death."  ~The Ear of Corn I don't make stuff...

  This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. Quick pickles are almost always on my holiday table because they are easy to make, they are delicious, and they add a lot of color to a plate. Because I know that I'll be eating these this week, I skip processing them in a water bath and just put them in the fridge. But you can process them and keep them in your pantry...if you can wait that long! I tend to pick a variety of colors and do a batch of three of four at a time. These will all be used during the first course of my Thanksgiving dinner this year. I used different seasonings and slightly different preparations for each jar. I picked up fresh, organic carrots, including these Cosmic Purple Carrots from local-to-me Serendipity Farms . And I was inspired by the Villa Jerada Dukkah spice that I picked up the las...

Here we are at the May 2020 Soup Saturday Swappers event. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, we are hosted by Colleen of  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice  who writes: "Create a soup using fresh vegetables. No frozen or canned vegetables allowed." Sounds fabulous. Here's the line-up of fresh veggie soup recipes from the #SoupSwappers... Colombian Crema de Aguacate by Pandemonium Noshery Cream of Mushroom Soup by Palatable Pastime Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe Minestrone from Campania by A Day in the Life on the Farm Pesang Manok by Culinary Adventures with Camilla Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Tuscan Style Tur...

I think the busier my life gets, the more I lose myself in books during every spare, unscheduled moment. I juggle multiple books all year long; it just gets worse during summer vacation. This is one that I took on my son's birthday camping trip a couple of years ago. And while the kids were at the archery range, I sat by the fire and read the afternoon away. I, apparently, never hit 'publish' on this post. Fixing that now... On the Page... Blue Plate Special: An Autobiography of My Appetites  by Kate Christensen* is an atypical food memoir. It doesn't chronicle a trip around the world in pursuit of the perfect plate of something; it's not about a year-long cooking project, with a well-defined start, middle, and end. It's, as its subtitle, a story of her life informed by her relationship with food. First, there are the soft-boiled egg and pieces of buttered toast strips she’s eating in Berkeley when she witnesses her father brutally beating her mo...

National Soup Swap Day is being hosted by Kate of Kate's Recipe Box . She wrote: "The third Saturday in January is National Soup Swap Day! Bring your favorite soup to the virtual soup swap!" There is no link list for this event, so please check out her Pinterest Board ! Even though I live on the very temperate central coast of California, and the temperature is consistently between 45 and 65 degrees, I still have a soup season. Soups are easy to make; can be made ahead of time, if needed; and are simple to multiply for large groups. Some of my favorites - that are in our regular soup season rotation - include... Kimchi Soondubu Jjigae (Kimchi-Tofu Stew) Laksa Noodle Soup Aash-e Reshte Then I have soups that are less typical on our table, but tasty nonetheless. These might be highly seasonal or include specialty items I can't get regularly. Think Ling Ngau Tong (Lotus Root and Nut Soup), Salmorejo de Conejo , Chilled Watermelon and Rosé S...