Culinary Adventures with Camilla

It's time for Group B's  Secret Recipe Club   July reveal. This month I was assigned to   Jane's Adventures in Dinner  a blog written by - you got it! - Jane. Jane loves food, loves to cook and, "a long, long time ago in a galaxy far, far away [she] trained as a chef." Gosh, I remember those "other lifetime careers." But she still feeds everyone with whom she comes into contact and throws lots of fun parties. Her husband calls her "the food pusher." She can push food my way anytime! I seriously had to stop myself from sticking a fork in my monitor for many of her posts. I've been following Jane's adventures for awhile, as our culinary circles have collided in other cooking ventures, but it was great fun to actually sit down and explore her blog for awhile. I was intrigued by her Bacon Maple Cocktail ,  Coq au Vin Skewers , Chicken Curry Muffins , Saffron Orange Tapioca Pudding , and her Coconut Squash Soup . Those will a...

Kita, of Girl Carnivore and  Pass the Sushi , asked if any of her bloggin' pals would be interested in participating in #burgermonth.  Ummm...yeah. "A 31 Day Celebration of the Burger."  Yes .  "Start Salivating."  Okay .  So,  #burgermonth is happening. For the entire month of July, thirty bloggers are presenting a burger of their choice on a specific day. Today's  my  day! But I'll be featuring and sharing the other creations on  my facebook page  and through  my twitter feed . Ramp up those workout routines because you are going to want to try these yummies. You can follow my pinterest board, #BurgerMonth 2014 , for all of the burger creations. Here's what we've had so far this month... July 1st:   Philly Burger by GirlCarnivore July 2nd:  Bacon Blue Cheese Burger by My Catholic Kitchen July 3rd:   Pizza Burger by Kiss My Smoke July 4th:   Inside-Out Upside-Down Grilled La...

Welcome to #SundaySupper's giant virtual picnic in preparation for U.S. Independence Day on July 4th and Canada Day on July 1st. I'd say that's grounds for a picnic, don't you? Years ago our city used to do festive parades. With budget cuts and all that...it is no more. But here are a few (old) photos of my mini-patriots from back in the day... So, in the vein of red, white, and blue, I'm sharing a recipe for Savory Red, White, & Bleu Truffles. I got the idea from this week's hostess, Jane of Adventures in Dinner  when she shared her  Savory Truffles  during a #BrunchWeek event this year; I had bookmarked them and adapted to make them Independence Day appropriate. Ingredients 1 C chevre, divided into two bowls 1 T fresh blueberries, smashed 1 T fresh raspberries, smashed 2 T chopped fresh herbs (I used a mixture of parsley, dill, and mint), divided into two bowls 1 T parmesan, grated 1 T bleu cheese, crumbled 1 t chili paste,...

May 10, 2013 - This hearty, exotic salad was inspired by the Thai Orchid Beef Salad recipe in  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers  by Miche Bacher of  Mali B Sweets . I made several adaptations. I didn't have any beef in my fridge, but I had a few salmon filets. So, I went with those. I lined the plates with Little Gems lettuce leaves. It almost looks like the picture...the dendrobium orchids are ridiculously photogenic. salmon filets for as many people as you are serving 1 onion, peeled and thinly sliced splash of olive oil soy sauce Little Gems lettuce leaves 1/2 C fresh, chopped cilantro 3 chives, chopped 6-8 dendrobium orchids Dressing: 3 T fermented fish sauce 3 T Meyer lemon juice 1 T organic honey 1/2 t Thai chili paste Saute the onions in a large, flat bottom pan that will be able to accommodate all of your salmon. Once the onions are softened, but not browned, la...

This hearty, exotic salad was inspired by the Thai Orchid Beef Salad recipe in  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers  by Miche Bacher of  Mali B Sweets . I made several adaptations. I didn't have any beef in my fridge, but I had a few salmon filets. So, I went with those. I lined the plates with Little Gems lettuce leaves. It almost looks like the picture...the dendrobium orchids are ridiculously photogenic. salmon filets for as many people as you are serving 1 onion, peeled and thinly sliced splash of olive oil soy sauce Little Gems lettuce leaves 1/2 C fresh, chopped cilantro 3 chives, chopped 6-8 dendrobium orchids Dressing: 3 T fermented fish sauce 3 T Meyer lemon juice 1 T organic honey 1/2 t Thai chili paste Saute the onions in a large, flat bottom pan that will be able to accommodate all of your salmon. Once the onions are softened, but not browned, lay your salmon filets ...