Culinary Adventures with Camilla

This post is sponsored  by Masters Teas and Adagio Teas .  I received complimentary product for the purpose of review . All opinions are mine alone. Based on previous collaborations, my contact at Adagio Teas emailed to see if I would be interested in trying out their new line - Masters Teas * . I couldn't reply 'yes' fast enough. We love tea tasting and the opportunity to try such special teas was one I couldn't resist. Masters Teas was created to share limited edition, small lot teas direct from the farms at which they were grown. I selected eight different teas and am looking forward to sharing my explorations with you. The first tea we tried was the Tai Ping Hou Kui . which was grown by Liang Yu Ming in Huangshan, in the Anhui province of China. The 2019 Tai Ping Hou Kui is grown at over 1000 feet above sea level and was harvested in early May. Can you see the woven or criss-crossing pattern on the leaves? After the leaves are pan fired, they ...

I'm sure there are as many variations on cabbage slaw as there are cooks, but I think mine is pretty unique.  I add dried mulberries, dress it with a kumquat vinaigrette, and sprinkle it with Japanese furikake (toasted sesame seeds and shredded nori). Tart, sweet, crunchy. Delicious.  Inspired by the two heads of Napa cabbage and loose carrots in my CSA box this week, I decided this would be the perfect side dish to my green garlic gazpacho. For the slaw: wash, dry, and thinly slice two heads of Napa cabbage. Shred six carrots. Add a handful of dried mulberries. For the dressing: 1/4 C port balsamic vinegar, 1/2 C olive oil, 1/4 C ginger syrup, juice from 6 kumquats, fresh chopped basil. Emulsify then pour over slaw.  Serve with a sprinkling of furikake.