Culinary Adventures with Camilla

 Welcome to the first event of 2022 for our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge .  This month, we are sharing Japanese recipes, here's the #EattheWorld line-up... Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)   A Day in the Life on the Farm: Japanese Rice   Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)  Cultureatz: Ramen Burger with Honey Teriyaki Sauce   Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)   Sugarlovespices: Dorayaki with Chocolate Hazelnut Spread   Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette  Pandemonium Noshery: Ginger Pork Stir Fry Other Culinary Cam Creations Looking back through my posts, we have shared several Japanese recipes before. You can go to my recipes for Sakana No Misoyaki (Grilled Miso-Marinated Fish), photographed above. Tamagoyaki (Japanese Rolled Omelet), photographed ...

Just like any other holiday, I try to come up with a theme and a menu. Last year, because D had studied Japanese language and culture, we did: Osechi Ryori おせち料理 (Japanese New Year’s Food) . Typically, we include some fortuitous feasting that includes good luck foods from around the world as well as some other traditions meant to end the year on a good note and launch into the new one. This year, as we are looking at twenty months of the on-going global pandemic and some countries are entering their fourth wave of the virus, my patience has been tested and I am failing. Let's add to that that two good friends have lost their mothers to COVID. I decided that my theme was: Burn That Crap! And our menu was going to include things that were all set on fire or torched in some way. Not edible, but my favorite burning New Year's Eve tradition is the Ecuadorian Años Viejos: Torching the Old Year to Toast the New One. Usually we make one man; this year, we each made one. I guess we had...

   This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Kuri kinton (栗きんとん) literary translates to 'chestnut gold mash' and symbolizes wealth. Including it as  part of a New Year meal is said to ensure good luck and prosperity for the coming year. You can see it in the platter above, between the shrimp and the lotus rootlets. First you have to cook and candy the chestnuts. Thankfully I was still able to find some at the market; and I like to roast them in the oven. Super simple. Also, while the original version calls for mirin, which is a Japanese sweet-savory rice cooking wine, I like using the  Winter Ambrosia Vinegar   from The Quail & Olive.* First, I'm a huge proponent of using what you have in your kitchen; but, second, I find the vinegar has similar sweet and savory qualities since i...

While we were in Ry, Denmark with one of my best friends - Rikke - she declared that she was going to make Kransekage , a traditional Danish sweet to ring in the new year. It wasn't quite December 31st, but I didn't argue with an early  'Godt Nytår ' celebration as we bid farewell to the Frydenholm Mortensens. Besides, I love watching her cook. So, to be clear about the title. The flop refers to my attempt. Hers was perfect! Kransekage (Danish Wreath Cake) So, I'm sharing the recipe as Rikke emailed me. Her Kransekage turned out perfectly. At the bottom you'll see my failed attempt...and the reasons I suspect it flopped. I'll be trying again soon. Ingredients Cakes 400 g marzipan 175 g sugar 1 egg white Icing 100 g powdered sugar 5 t egg white Finishing 50-75 g melted dark chocolate Procedure Cakes Thoroughly knead the marzipan, egg white, and sugar together. Put some powdered sugar on your works...