Culinary Adventures with Camilla

2 C grated zucchini 1 C grated sweet potato 4 T olive oil freshly ground sea salt 2 large eggs 1/3 C white whole wheat flour 1 t baking powder In a medium bowl, whisk eggs. Whisk in the flour and baking powder and stir together until well combined. Gently fold in the grated vegetables. In the medium skillet, heat olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about two minutes, or until golden brown around the edges. Flip and cook for another two minutes or until golden. Place on a plate and keep warm in the oven until ready to serve. I served these with plain yogurt from Saint Benoit from Sonoma County and some cardamom-kissed applesauce. Cardamom-Kissed Applesauce 5 organic apples, peeled and cubed 1/2 C organic granulated sugar 1 C water 4 caviar limes (click to read about caviar limes from Good Land Organics ) 4 cardamom pods 2 cinnamon sticks Place all of the i...

Happy Hanukkah! This morning I decided to kick off Hanukkah with sweet potato latkes, sour cream, bacon - we're not really Jewish! - topped with fresh blackberry sauce. Riley pulled out his menorah; Dylan located his dreidel. So, I just need to remember to pick up some chocolate coins today. Okay, I already mentioned that we're not Jewish. But we  are  attempting to raise socially-aware citizens of the world who are not just tolerant of, but are knowledgeable about, religious and cultural differences. So, we celebrate Hanukkah...and a host of other religious holidays that have nothing to do with our personal beliefs or lack thereof. Mix together 1 shredded sweet potato, 1/4 C white whole wheat flour, dash of nutmeg, dash of ground ginger, splash of milk, and two beaten eggs. Heat oil in a large flat-bottomed pan. When the oil is hot, spoon 1/2 C of the sweet potato mixture into skillet, spreading into flattened rounds with a fork. Cook until undersides are browned, ...

Okay, so we're not Jewish. But we are attempting to raise socially-aware citizens of the world who are not just tolerant of, but are knowledgeable about, religious and cultural differences. So, we celebrate Hanukkah. Riley wanted a menorah as soon as he learned about Hanukkah in kindergarten; and every year I make latkes. I read that the secret to making the perfect latkes - golden on the inside and crispy on the outside - is the starchiness of potato. The best, supposedly, are the baking russets; the worst are boiling potatoes. I opted to use what I had: Yukon golds. They fall in the middle of the starchiness scale. This year I changed it up a little by adding shredded carrots, too. Delicious! Mix together shredded potatoes, carrots, diced onions and shallots, sea salt, freshly ground pepper, and beaten egg. Heat oil in a large flat-bottomed pan. When the oil is hot, spoon 2 tablespoons of the potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. ...