Culinary Adventures with Camilla

Last summer, when R and I were brainstorming about the dessert course for his Mediterranean fundraising dinner, I mentioned cantucci because I knew they were something I could do ahead of time...and easily. We discussed different combinations and he remembered when I made a chocolate-olive version before. "That's unique and interesting, Mom. Can you make that again?" Sure thing!  Somehow I neglected to post a recipe. I remedy that today as the From Our Dinner Table group posts about all things chocolate. Chocolate Recipes Baked Chocolate Donuts by That Recipe Chocolate Fudge Raspberry Bars by A Day in the Life on the Farm Chocolate Oreo Bars by Family Around the Table Chocolate Walnut Caramels by Hezzi-D's Books and Cooks Espresso Mocha Macaron with Salted Dark Chocolate Filling by A Kitchen Hoor's Adventures Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla Low-Sugar Double Chocolate Muffins by Blogghetti Mini Chocolate Sandw...

It's the first Monday of the month which means one thing:  Secret Recipe Club  reveal for Group A. This month I was assigned to Claire K Creations , a blog written by, yes, Claire, who is a Brisbane-based blogger. She was a self-admitted picky eater until 2010 when she took a trip to Europe when she "discovered the world of food." Now she grows it, cooks it, serves it, eats it, and photographs it. I perused her blog for hours. What a tough choice to pick a single recipe! Which one of these would you have picked? She has a recipe for Hummingbird Cake with Lemon Cream Cheese Icing , Avocado Loaf Cakes , Citrus Salt , Thai Larb Moo , and Beetroot Hummus . Okay...here's what I made... Chocolate-Kalamata Cantucci adapted from Claire K Creations / Chocolate Olive Biscotti I started with her recipe and made some adaptations: I added ground almonds, skipped the pinenuts, and added dried cranberries and espresso powder. Thanks, Claire, for the impetus to add ...

2 T minced garlic 6 chicken thighs, deskinned and cubed olive oil dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 1 C chopped bok choy 1/2 C pitted kalamata olives 2 C shredded cheese (I had a medium cheddar) In a large flat-bottom pan, saute the garlic in olive oil until it browns slightly. Add chicken and cook through. Fold in the bok choy and olives. Season with spices, salt, and pepper to taste. Set aside. Homemade Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C tomato sauce 1 C organic beef broth 1 t ground cumin 1 T minced garlic Mix all of the wet ingredients in a small saucepan. Whisk in the cornstarch until there are no more lumps. Bring to a simmer and cook until desired consistency. Set aside. Preheat the oven to 350 degrees. To assemble, lay two corn tortillas in a cutting board, or plate, overlapping at one edge - to make a "longer" wrapper. Lay shredded cheese and chic...