Culinary Adventures with Camilla

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story . Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with. Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings Ancient Grain Carrot Bread from The Schizo Chef Barley Flour Donut Muffins from I Camp in my Kitchen Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days Buckwheat Savoury Pancakes from Mayuri's Jikoni Dimbleby's Breastfeeding Bread from Food Lust People Love Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette Foxtail Millet Bagels from Cooking Club Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian Injera Bread from Spiceroots Little Millet Banana Bread from Sara's Tasty Buds Mille...

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month David from  Cooking Chat  is hosting a recap of what we opened for Open That Bottle Night (OTBN)*. Click to read his invitation:  here . *Note OTBN was on February 28. Today, we’re sharing what we uncorked and what we paired with it. I had never heard of OTBN before this year. The idea is that you open a special bottle that you've been squirreling away for one reason or another. If you've been saving a special bottle for an equally special occasion, here's your excuse! It just so happened that I was in Paso Robles with my friends and my husband - exploring Halter Ranch Vineyards - for that day and everyone else seemed to know about the event! People in the tasting room were buzzing about what they planned to open, and pair, that evening. It was inspiring. In My Glass Almost a year ago I interviewed a local-to-me winemaker named Ian Brand who ...

I have made carrot marmalade before. And when I saw the purple carrots in my High Ground Organics CSA box last week, I knew that I wanted to make a purple carrot marmalade for Food Revolution Day . I am urging people to Eat a Rainbow after all. Ingredients 1 whole vanilla pod, split down the middle 4 cardamom pods, crushed 1/4 C maple syrup 1/2 C organic dark brown sugar 10 carrots, scrubbed and shredded (I had 6 purple, so I added 4 orange) 4 C water 1 T ginger juice Procedure To make the marmalade, place the vanilla, cardamom, maple syrup, water, ginger juice and sugar into a large pot and bring to a boil over medium-high heat. Add in the carrots, bring to a boil again. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium, hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 more minutes, check to see if your jam has set by running a w...