Culinary Adventures with Camilla

This month, for August's  Food'N'Flix , Kimberly at  Coffee and Casseroles  is hosting us as we watch  Hotel Transylvania 2. * Here's  her invitation . Kimberly readily admits: "Okay, while not a 'foodie' movie by some standards, there is plenty of food ideas running around here. Many, which are talked about more than seen, and many that are 'monster versions'.  I thought with the timing of season, a lighter film would be good for all. And take note, it is a sequel, but no you do not have to have seen the first to enjoy the second." My boys were all too thrilled to watch this movie again, especially for me to sit and cuddle with them even if I did have a notepad in my hand. Next month,  Eliot's Eats  hosts as we watch  Frida. Stay tuned for more on that next month. On the Screen... We have seen  Hotel Transylvania 2  before, but we settled into the couch and re-watched it with our foodie glasses on this time....

2 delicata squash, cut into 1-inch piece 1 medium rutabaga, cut into 1-inch piece 4 carrots, cut into 1-inch pieces 2 parsnips, cut into 1-inch pieces olive oil freshly ground sea salt freshly ground pepper 1 leek, trimmed and thinly sliced 2 C thinly sliced rainbow chard 4 eggs, beaten 1/4 C butter, melted 1 C matzoh meal 1 T chopped chives 8 C organic chicken broth fresh herbs, chopped Preheat oven to 350°F. Place squash, parsnips, rutabaga, and carrots on a large baking sheet and toss with oil and salt and pepper. Roast until golden brown and tender, about 40 minutes. Remove from oven and set aside to cool. Meanwhile, put eggs, butter, salt and pepper into a bowl and blend well. Mix in matzoh meal and chives, then cover and refrigerate for at least an hour. In a large souppot, soften the leeks. Once they begin to caramelize, add in the chard and the roasted vegetables. Stir in the chicken stock and bring to a boil. Reduce heat and simmer. ...