Culinary Adventures with Camilla

This month the French Winophiles are exploring Cru Beaujolais with Cindy of  Grape Experiences  at the lead. You can read her invitation here . If you are reading this early enough, feel free to jump into the discussion. We'll have a live Twitter chat on Saturday, May 16th at 8am Pacific. Follow the hashtag #Winophiles and be sure to add that to your tweet so we can see it. Cheers! In the meantime, here's the line-up of the Cru Beaujolais articles that will go live between Friday, May 15th and early morning Saturday, May 16th. Wendy from A Day in the Life on the Farm experiences A Casual COVID-19 Visit with Charcuterie and Chateau de Poncie Le Pre Roi Fleurie . Camilla from Culinary Adventures with Camilla pairs Tuna Pâté + Joseph Drouhin Hospices De Belleville Brouilly 2016. Jill at L’Occasion explores Soil + Wind: Tasting Cru Beaujolais with Château du Moulin-à-Vent . Payal of Keep the Peas is Welcoming Summer with a Berry Delicious Brouilly . Lynn at Savo...

It's time for Fish Friday Foodies' October event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month.  This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month Sue of Palatable Pastime rallied the Fish Friday Foodies to make fish or seafood sandwiches. The Fish Sandwich Smörgåsbord An InLinkz Link-up I considered what to make and asked Sue if she was okay with an open-face sandwich. She was! So, I decided to go with Sweden’s traditional skagen macka - sometimes known as Toast Skagen, or Skagen Toast. Let's get this out of the way, in the event that you're geographically savvy and know that Skagen is actually a port town in Denmark! This prawn and crème fraîche-topped toast is Swedish through and through. If you’re craving an authentic Danish o...

It's time for Group B's September 2016 for the  Secret Recipe Club . This month I was assigned to Maxcie at  Why I Am Not Skinny . She is a South African food blogger who lives in Belgium. And, I think, she has the best, most honest name for a food blog!! She succinctly writes what I've always thought, but never articulated: we all spend a lot of time around food. "We celebrate major occasions (Birthday’s, Graduations, promotions, religious holidays like Easter & Christmas, etc) with food. We raid the fridge when we are sad…  or bored… or just because it is there! We meet friends for breakfast, brunch, coffee, lunch, drinks and dinner…." So, so true. Her blog is her "happy outlet to reminisce over meals, recipes, restaurants and general food gathering experiences… " and share them with us. Thank you, Maxcie! Perusing her recipes, I came up with several that I have marked to make for later. As always, the number of entrees or appetizer...

It's been awhile since I've participated the  Improv Cooking Challenge  which was most recently run by Lesa of  Edesia's Notebook  but is now being headed up by Nichole of   Cookaholic Wife . I'm going to try to be better because it's so much fun. The idea: we are assigned two ingredients and are challenged to create a recipe with those two things. July's ingredients: Peaches and Cream. And here's the line-up for the rest of the year. Stay tuned... August 18: Garlic and Rosemary September 15: Sausage and Mustard October 20: Carrots and Curry November 17: Nuts and Caramel December 15: Cinnamon and Honey So, peaches and cream? As always, my mind went to savory dishes and I decided to try a roasted peach (and tomato) gazpacho with crème fraîche. I had initially thought I would make my own crème fraîche - it's really easy! - but I ran out of time. Another challenge for me: we just moved and I have yet to locate my ...

Here we are with yet another recipe post and wine pairing for the week running up to our Valentines #WinePW. Click to read Christy of  Confessions of a Culinary Diva 's  invitation  to the Saturday #WinePW event. We're getting closer! I had venison medallions that I'd purchased from  D'Artagnan Foods . And I wanted to sear them and serve them with  Justin Vineyards & Winery 's Cabernet Sauvignon. I've long been a fan of Justin. And whenever we're in Paso Robles, we stop by. I was also excited to hear that Wine Enthusiast named them 2015 Winery of the Year. Nice and well-deserved! In the Glass.. . I rarely say that a wine is pretty. But this one really, really is! It's clear with almost a garnet glow where the wine hits the glass. On the nose, it's aromatic with both sweet berries and fragrant spices. On the palate, it's sophisticated with savory notes and expertly balanced tannins. What a wine! On the Plate.. . The sa...

Here we are at day two of my multi-day, multi-blogger event Fresh Tasty Valentines. This recipe is so fast and so tasty. And I love that it can be on the table in less than thirty minutes. So it's perfect if Valentines were to fall on a weekday. I was inspired by the fresh broccolini from one of our event sponsors -  Mann Packing  - and herbs from another event sponsor -  Gourmet Garden . Don't miss the giveaway at the bottom of this post for a chance to win prizes from these two great companies. Additionally, after #FreshTastyValentines is over, I will be hosting a second giveaway for  Gourmet Garden . Love them! Ingredients 1/2 lb broccolini (that was one 8 ounce packages from  Mann Packing ) olive oil juice from 1 organic lemon freshly ground salt freshly ground pepper 6 C chicken stock 2 T parsley (I used lightly dried parsley from  Gourmet Garden ) + more for sprinkling 1 T garlic (I used chunky garlic paste from  Gourme...

I'm on Orphan-detail today for the  Secret Recipe Club  - for someone in Group D - and I am  so  excited about having been introduced to Karen of  Lavender and Lovage . What a lovely blog! One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Karen is definitely one to follow. She divides her time between North Yorkshire and South West France, where most of her time is spent food writing, food styling and photographing. She grows most of her vegetables and all of her own herbs, specializing in old-fashioned and seldom used herbs. And she hosts regular French and seasonal cooking workshops in her specially designed kitchen. Wow! How I wish I lived closer. I would definitely find my way into one of her classes. Speaking of those old-fashioned and seldom used herbs and ingredients, I was intrigued by her  Blue Blossom Salad  - greens with blue cheese and borage blossoms - and  French Toast with...

When someone pointed me to the Summer Strawberry Kids Cookoff   and we had fresh strawberries in our High Ground Organics CSA box last week, my Enthusiastic Kitchen Elf was game to create a fun, tasty appetizer. We've been enjoying dinners al fresco during these warm summer evenings. He carted his tray out to the yard. The contest rules stated 'five ingredients or less.' D asked if salt and pepper counted as ingredients; I thought so. He tasted his strawberry concoction and decided, with the cardamom (his favorite spice!), it didn't need salt and pepper. Great. I ngredients 1 to 2 pounds fresh organic strawberries (you can use 1 quart) 1/2 red onion, thinly sliced 1/4 C balsamic vinegar 1 t ground cardamom crème fraîche and bread for serving Procedure Preheat oven to 375 degrees F. Hull and slice strawberries in half lengthwise. Place them in a mixing bowl with red onion. Pour in the vinegar and toss to coat. Spoon the mixture onto a...