Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of L'Ecole . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Earlier in December I took part in a virtual tasting with L'Ecole Winery * that was hosted by the marketing manager, the winemaker, and the general manager. And I am excited to be starting a series of wine pairings on my Culinary Cam YouTube channel. The video for this recipe is here  and there will be more coming in 2021. In My Glass Made with grapes from the Stillwater Creek, Klipsun, Lodmell, Rosebud, and Estate Seven Hills vineyards in the Columbia Valley, this Semillon is comprised of 88% Sémillon and 12% Sauvignon Blanc. Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. And at a suggested retail price of just $15, you can't beat t...

I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow # CranberryWeek on social media for more ideas all week long. Buddha's Hand-Cranberry Shortbread from Culinary Adventures with Camilla Cranberry Baked Brie from Cookaholic Wife Cranberry Fig Sauce from The Redhead Baker Cranberry Glazed Carrots from Palatable Pastime Cranberry Jam with Bacon and Onions from A Day in the Life on the Farm Cranberry Orange Sweet Rolls from The Saucy Fig Cranberry Whiskey Sour from Caroline's Cooking Dark Chocolate Cranberry Scones  from Cooking For My Soul Pork Chops with Cranberry Maple Pan Sauce from Karen's Kitchen Stories Spiced Cranberry Sangria  from A Joyfully Mad Kitchen Buddha's Hand Buddha's Hand resembles something that might have surfaced from the benthic zone or something that should be entombed in a jar of formaldehyde in a ...

I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long. Bourbon Cranberry Sauce from Cookaholic Wife Cranberry Apple Pie from The Redhead Baker Cranberry Almond Shortbread Tart from Karen's Kitchen Stories Cranberry Cheese Ball  from A Kitchen Hoor's Adventures Cranberry Chipotle Glazed Baked Salmon from Palatable Pastime Cranberry Cream Cheese Spread  from Our Good Life Cranberry Ice Cream from Kate's Recipe Box Cranberry Orange Bread from The Saucy Fig Cranberry-Orange Glazed Ham from Cooking For My Soul Cranberry Squares from Family Around the Kitchen Fall Pizza with Sausage and Squash from Caroline's Cooking Fresh Cranberry Orange Scones   from A Joyfully Mad Kitchen Hot Spiced Cranberry Orange Cocktail  from The Gingered Whisk Lamb Lollipops with Cranberry-Apple Mostarda...

This is a mostly hands-off dinner that we love. My husband said to me, "How long have we been together?" Almost eighteen years.  "It only took me eighteen years to come around to your way of eating." That is to say - lots of vegetables and a little meat. What does that mean? You've always eaten what I've cooked. "Well, I haven't always liked it. But now I like it." Ingredients serves 4 2 organic acorn squash olive oil 1 C diced fennel bulb 1 C diced onion 4 C chopped kale 1/2 C dried cranberries freshly ground salt freshly ground pepper freshly squeezed lemon juice Procedure Preheat oven to 400 degrees F. Slice squash in half and scoop out the seeds. Drizzle the squash halves with olive oil and place them, cut-side down, on a rimmed baking sheet. Roast for 45 to 50 minutes until tender. While the squash roasts, add a splash of olive oil in a large, flat-bottom pan. Sauté fennel and onion until soften and beginning ...

Hi and welcome to day 5 of #PumpkinWeek hosted by Terri of  Love and Confections . We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on  Love and Confections' #PumpkinWeek Pinterest Board ! For this fifth day of #PumpkinWeek, I have a funny story. Last year, my then 9-year-old had a pet pumpkin. He had gotten it at a market at the beginning of the month and it slept on his pillow and watched him do his homework. One day I jokingly threatened to cook his pumpkin. I  was  joking, but D was not amused. So, needless to say...when I served this dish, the first thing he did was run to his ro...

Remember... it's persimmon season ! A couple of weeks ago, a friend gave me a bag of Hachiya persimmons and I have been waiting (impatiently) for them to ripen. Finally, two of them were soft. Mushy, smushy, orange sweetness! I decided to make some persimmon cantucci...with chocolate. 2 C white whole wheat flour 2 T ground almonds 1 t baking powder 2/3 C extra virgin olive oil 1 C coconut sugar 2 eggs 1 T all-spice liqueur dash of ground cinnamon dash of ground cardamom dash of ground nutmeg 1 C Hachiya persimmon pulp 1 C chopped dark chocolate 1/4 C dried cranberries In a large bowl, mix together persimmons pulp, olive oil, coconut sugar, liqueur (use pure vanilla extract if you don't have any all-spice liqueur) and eggs. In another bowl, combine flour, ground almonds, baking powder, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces and dried cranberries. Divide dough in half, and shape each half into a ro...

This is my third month participating in  Taste and Create  - a fun, low-key recipe swap where I cook from one blogger's posts and she cooked from mine. I was assigned to No Reason Needed . My eyes immediate fell on this recipe - No Reason Needed's Chicka-Chicka Salad - because my boys loved that book when they were small. Chicka Chicka Boom Boom  is written by Bill Martin Jr. and John Archambault and illustrated by Lois Ehlert. It's a sweet, colorful alphabet book full of rhymes that makes kids giggle. "Whee!" said D to E F G, "I'll beat you to the top of the coconut tree." I digress. This is about the recipe and the food...but I thought I should explain why I picked the recipe that I did, especially in light of the fact that her review of the recipe was tepid. I whipped this up as a quick mid-week lunch and served it on crackers. We really liked it. Her recipe used only cranberries, celery, and mayo; I subbed fennel for the celery and...

When I came home and told my husband about the   Great Food Blogger Cookie Swap , he was excited and suggested that I make "those chocolatey, nutty cranberry cookies." I just stared at him in disbelief. I knew exactly what he was talking about. I have not made those cookies since the Great Oklahoman Cookie Diss of 2003, though I made them plenty of times before that. But I am definitely still scarred from the experience. Here's a little background and a disclaimer. Heavy on the disclaimer. When this happened, my brain was addled by pregnancy hormones and a fervent homesickness for California. So, it may not have happened exactly like this, but it's how I remember it. Friends who live in Oklahoma, apologies in advance! You know I love you; I just was not cut out to be a mid-westerner. We definitely could not afford to live on a golf course in California! I had just moved to Oklahoma with my 16-month-old toddler, my husband, and a 7-month-pregnant belly. Wh...

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 ...

"The answer can be 'no'," said my friend as she flagged me down on campus, but with me, it's usually 'yes'. And she knows it! So, they were planning a party for the last day of school and thought that my muffins would be a healthier option than cupcakes in a clamshell. Would I? Could I? Of course I would bake two dozen cupcakes for her... 2 C white whole wheat flour 2 t baking powder 1-1/2 t baking soda 1 t ground cardamom 1 t ground ginger 4 eggs 2 C organic raw sugar 1 C unsweetened applesauce 1/2 C olive oil 2 C sliced strawberries 1 C dried cranberries Preheat oven to 350. Whisk all wet ingredients together in a large mixing bowl. Stir in strawberries. Fold in dry ingredients until just moistened. Scrape batter into cupcake liners, sprinkle with raw sugar, and bake for 45 minutes or until a toothpick inserted in the center comes out clean.