Culinary Adventures with Camilla

  This month the Wine Pairing Weekend writers are looking at Zinfandel and sharing their pairings. Martin of  ENOFYLZ Wine Blog  is hosting and shared this invitation . Read about how it's 'America's Grape', that the third Wednesday of this month is National Zinfandel Day, and get to know its other names around the world. Primitivo, anyone? We actually won't be holding a Twitter chat this month, so you'll have to visit the articles themselves to learn more about our explorations. Here's the line-up... Camilla of Culinary Adventures with Camilla is Inspired by Notes of Asian Spices: Braised Spareribs + Brown Estate Zinfandel 2021 Wendy of A Day in the Life on the Farm shares Pasta with Sausage and Eggplant in a Zinfandel Wine Sauce Gwendolyn of Wine Predator...Gwendolyn Alley is all in with A Vegetarian Feast: "VegTurducken” paired with 5 CA Zinfandels Terri of A Good Life pairs Bucklin Bambino Zin with French Onion Soup #WinePW Host Martin of ENOFYLZ...

Though bread pudding's roots reach back to Europe as a way to use stale bread, it is its place as a beloved dessert in New Orleans that had me pick it for the dessert at my July demo & tasting at The Quail & Olive this week...and I used fresh bread! Instead of the traditional bourbon sauce, I used the caramel and dark chocolate drizzles by Monin that Anni has in the pantry section of her store. Ingredients makes 12 individual puddings 6 cups bread (I used a soft white), torn into 1-inch pieces 1/3 cup organic dark brown sugar 1/3 cup maple syrup (from Runamok Maple ) 1 cup buttermilk 1 cup heavy cream 4 eggs 1 teaspoon pure vanilla extract (from The Casa Market ) 3/4 teaspoon ground cinnamon (from Diaspora Co. ) 1/2 teaspoon ground ginger (from  Diaspora Co. ) 1/4 teaspoon nutmeg, freshly grated (from  Diaspora Co. ) 1/4 teaspoon ground allspice 1/4 teaspoons ground cardamom Also needed: muffin baking dish, parchment paper or muffin cups; sauces for drizzling Proced...

  This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event. Wine samples were provided for this post and this page may contain affiliate links.     If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. I decided to give it a go with a Black Futsu winter squash. Awesome. I love that this only needs two ingredients besides the squash and is done in about an hour.   Roasted Black Futsu Wedges  with a Ginger Dipping Sauce This is one of my favorite autumn snacks. I served it with a ginger dipping sauce and paired it with the 2020 Rabble Rosé that I received from the Paso Wine Alliance*. Ingredients Wedges 1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like) 2 to 3 Tablespoons olive oil freshly ground sa...

  Ginger cookies are probably my favorite cookie of all time. In fact, I know they are. From gingerbread to ginger snaps, that bite of ginger is a gustatory delight. So, when I asked my CulinaryCam YouTube channel subscribers what cookie recipes they wanted to see, and TM asked for ginger molasses cookies, I put it at the top of my list. Then I was getting cookie boxes ready for a robotics team event and two of the student leads asked me to include ginger cookies of some kind, I knew what I needed to do. If you're curious, the other cookies included in the treat box were sugar cookies and mocha crinkles! You can see the video for this process here... (or on the CulinaryCam YouTube channel ) Ingredients   makes approximately two dozen 3" cookies ¾ cup butter, softened ¾ cup organic dark brown sugar ¼ cup molasses 1 egg 1" knob fresh ginger 2-1/4 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground cardamom ½ teaspoon groun...

I will be sharing more about the 2020 Sin Banderas Rhône Rosé for the March 2021 #WinePW event that focuses on the wines of Washington State's Yakima Valley. Stay tuned for more on that next weekend, but I am going to be posting several of my recipes ahead of time. The participating wineries  were so generous that I have more seven pairings to share. Seriously. Seven. So, I'm starting now and will continue throughout the entire month of March. I love pairing  Rosés with chicken. I paired their 2019 with my  Shichimi Togarashi-Spiced Fried Chicken . But this 2020 was more delicate and wanted a dish that was still subtly spiced that didn't overpower the mouthfeel with crisped panko crumbs. I settled on a Thai-inspired chicken satay with peanut sauce. Just be sure to start this the day before you want to serve because the chicken marinates overnight. Ingredients serves 4 to 6 Chicken juice and zest from 1 to 2 organic limes 2 shallots, peeled and finely minced 1-inch k...

  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. "They also tell how Little Red Cap was taking some baked things to her grandmother another time, when another wolf spoke to her and wanted her to leave the path. But Little Red Cap took care and went straight to grandmother's. She told her that she had seen the wolf, and that he had wished her a good day, but had stared at her in a wicked manner. 'If we hadn't been on a public road, he would have eaten me up,' she said."  ~Little Red Cap If you're wondering about the 'Little Red Cap' title, this is my version of cranberry sauce that will be served alongside our roasted Cornish game hens for our Grimm Thanksgiving tonight. You can read the rest of the food at my post: A Grimm Menu . Earlier I shared a recipe for Cran-Elderberry Sauce...

Today we're in our third week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating.  Today Sue is hosting and she's just given us the prompt of 'that holiday feeling'. Here's the line-up... Caesar ColeSlaw by A Day in the Life on the Farm/ Crackled Ginger Cookies by Culinary Adventures with Camilla Gingered Shrimp Cups by Sid's Sea Palm Cooking Holiday Salad by Making Miracles Kohlrabi, Carrot and Spinach Salad by Cook with Renu Marmalade Glazed Sweet Potatoes by Food Lust People Love Parker House Rolls by Karen's Kitchen Stories Savory Aloo Masala French Toast Rollups by Sneha's Recipe Turkey and Cranberry Reuben Sandwich by Palatable Pastime Crackled G...