Culinary Adventures with Camilla

It's time for the May Fish Friday Foodies' 2022  event. W e are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This month I am hosting and told the group: " Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvres. Get creative with a seafood-based amuse-bouche."  Here's the line-up... A Day in the Life on the Farm: Smoked Salmon Rolls Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs Food Lust People Love: Baked Crawfish Rangoon Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups Of Goats and Greens: Steamed Scallop Wontons Palatable Pastime: Kung Pao Shrimp Lettuce Wraps Sneha’s Recipe: Pudina/Minty Shrimp Skewers Marbled Smoked Salmon-Topped Deviled Eggs   One of my very favorite small bites to make: deviled eggs. They are easy, flexible, and the perfect bite or two to star...

Today the Sunday Funday group is writing about and sharing egg recipes. 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 this low-stress group. This week Rebecca is hosting. She wrote: "Let's celebrate the Incredible Edible Egg. Make any type of dish - appetizer, soup, salad, entrée, sweet, savory, etc. Just make sure the egg is the star of the show!" Here's the line-up for the egg-y fun... Palatable Pastime: Ajitsuke Tamago (Ramen Eggs)   Karen’s Kitchen Stories: Baked Eggs with Parmesan and Chives   Culinary Adventures with Camilla: Beet-Marbled Eggs with Feta  Sneha’s Recipe: Dosa Egg Sandwich   Making Miracles: Egg, Ham and Cheese Crepe Pockets   Mayuri’s Jikoni Huevos Rancheros   A Day in the Life on the Farm: Huevos Rancheros Verde   Food Lust People Love: Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry...

    This is a sponsored post written by me on behalf of  St. Supéry . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Here we are for the third session of the #InJoy series that started last month with  St. Supéry Estate Vineyards and Winery * .  Once again we chatt ed with  Estate Horticulturist Brianne Hoover ;  Emma Swain, CEO;  Michael Garcia,  Viticulture Manager;  Brooke Shenk, Winemaker; and  Tod Kawachi, Estate Chef. And we sipped the  2019 St. Supéry Napa Valley Estate Sauvignon Blanc while we watched Chef Tod make his Beet-Stained Eggs with Feta creation. Here's his close-up... But before the cooking inspiration, we heard from Garcia about the frost protection measures in place as the mornings dip into the 30s while the days are feeling like summertime already. And Hoover shared all kinds of tips for successful tomato gard...

I've made marbled eggs before, but I thought they were the perfect, eerie appetizer for a Halloween potluck under the redwoods. Tonight. Ingredients  makes 12 12 eggs water, as needed 4 T soy sauce 3 T red wine 2 C water 3 T black tea leaves 1 t sesame oil 3 cloves garlic, crushed 1" knob fresh ginger, peeled and chopped 2 T honey 1 t red chili flakes salt for serving Procedure Place the eggs in a pot with the water, making sure that there is at least an inch of water over the eggs. Bring the water to a rolling boil. Remove from heat and let the eggs stand in the hot water for 15 - 20 minutes. Run the under cold water to cool. Reserve 1 C of the cooking water in the pan. Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry. Add the remaining ingredients to the pan with the water. Bring back to a boil. Add the eggs. If there's not ...