Culinary Adventures with Camilla

I am sharing my version of Pandemonium Noshery's  Iraqi Lamb Stew  today for our monthly Eat the World event which is a fun blog swap. Here's the line-up... Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad   Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg   Sneha’s Recipe: Baytinjan   A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies   Culinary Adventures with Cam: Iraqi Lamb Stew Eat the World's 2021 It's hard to believe that we are at the the end of 2021. Crazy. So, welcome to the December installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month we are doing something a little bit differently. Instead of Evelyne picking a country from which we all cook, the Eat the World crew is doing a blog swap, giving some love fellow bloggers and making one of their previous #EattheWorld recipes. Before we get to that, here's a recap of this past...

Here we are at the fourth event of 2021 for our Soup Saturday Swappers group. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, Sid of Sid's Sea Palm Cooking is hosting. She chose a theme of 'Soup to Celebrate Your Ancestry.' Sid encouraged: "Share a soup that provides a link to your ancestry. Some of us are going to have many countries from which to choose." Apong Meling's Sinigang from Culinary Adventures with Camilla  Blomkål- og ostesuppe (Cauliflower and Cheese Soup)  from Sid's Sea Palm Cooking Chach- A Dessert Soup - East Indian  from Sneha's Recipe Cock-a-leekie Scottish Chicken Soup  from Making Miracles Mulligatawny Soup  from Magical Ingredients Scottish Red Lentil Soup  from Pandemonium Noshery  Ticinese Minestrone  from Karen's Kitchen Stories Apong Meling Since both my parents immigrated from the Philippines, my ancestr...

  It's hard to believe that we're already in final month of the first quarter of 2021. This year has flown by so quickly. And, yet, it doesn't really feel as if we've turned a corner on this corona pandemic. Not  yet anyway.  Here we are in March for the third 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month, we are sharing recipes from Luxembourg. Here's the #EattheWorld line-up... Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings)   Radha: Gromperekichelcher   Sugarlovespices: Luxembourg Sweet Love Pretzels   Palatable Pastime: Chicken in Riesling   Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)   Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup   Culinary Adventures with Camilla: Bou’neschlupp  Kitchen Frau: Stäerzelen (Buckwheat Dumplings)   A Day in the Life on the Farm: Gromperekichelcher (Potato Pan...

     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. When Anni of The Quail & Olive * sent me home with a bottle of their limited edition Olio Nuovo   recently, I knew that I wanted to showcase its grassiness as fresh drizzle on some roasted vegetables or blistered green beans. Those are vegetables side dishes that make an appearance on my table at least a couple of times a week and this oil is a beautiful addition. And we filmed a clip to share this on our CulinaryCam YouTube channel , so you can watch the process: here  or right here...   Ingredients  serves 4 I decided to use the Quail & Olive  Roasted Garlic Olive Oil  to add that garlicky bite to the dish. I like using that because it adds the garlic flavor without the risk of burning garlic and making the final...

I love this newish group that shares recipes on Sundays. The Sunday Funday blogging group is 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. For this week's Sunday Funday, Rebekah of  Making Miracles  is hosting the group holiday side dishes. She wrote: "With Christmas and New Year's just around the corner, what are some of your favorite Holiday meal side dishes you enjoy year after year, or something new you've always wanted to try?" Here's line-up of holiday side dishes to inspire you... Charred Green Beans with Cranberries and Crisped Onions by Culinary Adventures with Camilla Chicken Lapeta by Sneha's Recipe Creamed Spinach Gratin by Karen's Kitchen Stories Festive Broccoli and Cauliflower Salad by Palatable Pastime Golden Marquis Potatoes  by Food ...

     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. When Anni of The Quail & Olive* pointed out her Vegan Bacon Olive Oil , I had to have it. Seriously. My husband is plant-based during the week, so I've been getting really creative on how to add the smokiness of bacon to things such as split pea soup and more. I've landed on using pulverzied lapsang souchong tea and smoked paprika. But this bottle presented a whole new range of possibilities. I did ask what gave it that bacon flavor - if it wasn't a proprietary secret - and she shared that  it is a culinary yeast that tastes like bacon which is, then, mixed in with the olive oil. I had some green beans in the crisper; pair that with the mouth-watering photo that a fellow wine blogger shared on her social media of blistered green beans and I knew...

So, you already saw that I got a bounty of heirloom tomatoes from my friend Farmer Jamie of Serendipity Farms , right? I made Heirloom Tomato Chutney with some of that. I also picked up ten pounds of green and wax beans.  About the name - Go, 'Dores! - the toreador is the mascot of my son's high school. And their school colors are green and yellow. So, I thought these green and yellow pickled beans would be the perfect gift for his teachers. They will make a delicious garnish in their Fall Break bloody marys! Cheers. Ingredients 5 pounds organic beans 6 C distilled white vinegar  2 C water  2 T salt  1 T organic granulated sugar 6 t yellow mustard seeds, divided into 1 t portions 6 t fennel seeds, divided into 1 t portions 3 t pink peppercorns, divided into 1/2 t portions 6 cloves of garlic Also needed: 6 jars, lids and rings Procedure Sterilize the jars, rings, and lids in boiling water and keep hot. Place 1 t m...

These were my 'something green' for the Wine & Fine Swine birthday dinner , but it's something that I make quite a bit because it's easy and tasty. Note that this is not compliant with my current Whole30 adventure . Boo. Though I have read that the balsamic vinegar is allowed so long as it doesn't have any added sugar, the honey is not compliant.  Ingredients serves 6 1½ C diced bacon 1 T olive oil 1 C white onion, peeled and diced 3 to 4 cloves garlic, peeled and minced 2 pounds fresh green beans, washed and trimmed ½ C balsamic vinegar 2 to 3 T honey freshly ground salt freshly ground pepper Procedure Blanch green beans and set aside. In a large, flat-bottom pan, heat 1 T olive oil. Sauté the bacon, onion, and garlic together until the bacon has rendered its fat but it not crisped, approximately 5 to 7 minutes. Pour in the vinegar and whisk in the honey. Bring to a boil and cook until slightly thickened. Toss in t...