Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of L'Ecole . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Earlier in December I took part in a virtual tasting with L'Ecole Winery * that was hosted by the marketing manager, the winemaker, and the general manager. And I am excited to be starting a series of wine pairings on my Culinary Cam YouTube channel. The video for this recipe is here  and there will be more coming in 2021. In My Glass Made with grapes from the Stillwater Creek, Klipsun, Lodmell, Rosebud, and Estate Seven Hills vineyards in the Columbia Valley, this Semillon is comprised of 88% Sémillon and 12% Sauvignon Blanc. Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. And at a suggested retail price of just $15, you can't beat t...

This is a sponsored post written by me on behalf of  Quirk Books .  I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. Compensation for this post was provided and this page may contain affiliate links. Back in October, I mentioned an inspiring cookbook that had me running to the store for maple syrup -  Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  by Katie Webster. *  Over the course of the past few months, I have cooked my way through several of Webster's creations...with slight modifications based on what I had in my kitchen. I was inspired to sweeten my chia pudding with maple as well as my hot cocoa. I put maple syrup in my pizza dough as well as my whiskey cocktails. But the recipe that has cemented itself in my salad rotation is her Kale Skillet Salad...with Nuts and Maple. She wrote the recipe with walnuts and maple. I make it with whatever nuts - or seeds - I hav...

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adve...

I'm on Orphan-detail again today for the  Secret Recipe Club  and I am  very  excited about having been introduced to Jen at Jen's Journey . Not only does she have gobs of recipes, she writes about motherhood, homeschooling, marriage, and her life in general. Looking through her recipes, I was reminded how much I love spiced nuts...and how easy they are to make. I happened to have many cups of almonds from a friend's orchard, so that made my decision an easy one. These were adapted from the Jen's Spiced Nuts recipe. I went a little wild with the spices, making more of a Moroccan-inspired version. And, since I had a ton of nuts, I tripled her recipe. 3 egg whites 6 C nuts 1 C organic sugar 2 T Moroccan spice blend* salt to taste Preheat oven to 300 degrees. Beat egg whites until soft and foamy. Combine all remaining ingredients except the nuts; whisk into egg white. Stir in nuts until well coated; spread mixture in single layer onto an baking pan lin...

Also at the Marina farmer's market this afternoon: Tony Inzana of Inzana Ranch & Produce out of Hughson.  I have no idea where Hughson is, but given the 209 area code, I'm guessing he and his nuts are from the central valley. Riley walked up to the booth and, to my horror, stuck both hands into a bin of hazelnuts, rustling the nuts and rolling them in his fingers.  I had flashbacks to my first time at a market in Rome when I realized that you do not select your own produce; you tell the vendor how much you want and he or she selects for you.  Whoops.  Thankfully, the woman realized I was a foreigner and apt to make a major market faux pas.  We later became friendly as I frequented that market on a daily basis while getting groceries for the Nuzzo family. A quick glance at the man in the apron assured me that he wasn't bothered by Riley's hands in his goods.  So, I smiled at the man, walked over there and started talking to Riley about the nuts. ...

"Again with the pumpkin?!" you ask. Yes. I love anything and everything pumpkin. And that obsession becomes full-blown every October. So, the pumpkin creation of the day: pumpkin-ginger biscotti. Now I just need a cup of pumpkin coffee! 1/3 C melted butter 1 C organic granulated sugar 3 eggs 1/4 C ginger syrup 1 C pumpkin puree 3-1/2 C white whole wheat flour 1 T baking powder 1 1/2 T ground ginger 3/4 T ground cinnamon 1/2 T ground cloves 1/4 t ground nutmeg 1 C dark chocolate, chips or chopped 1/4 C sliced almonds Preheat the oven to 375 degrees F. Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, pumpkin puree, and ginger syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough. Mix in chocolate pieces. Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Press sliced almonds into th...

Comedian Jim Gaffigan says that muffins are just "bald cupcakes." Sadly, I must agree. However that doesn't stop me from happily whipping up a batch of muffins or loaves when I happen to have some extra pumpkin puree on hand. Thanks to Belle and Randy, I have plenty. I love this recipe because you just stir everything to together. Couldn't be more simple... 1 C flour 1 C whole wheat flour 1 C peanut flour 1 C firmly packed dark brown sugar 1 C organic granulated sugar 1 t cinnamon 1 t nutmeg 1 t ginger 1 t baking soda 1 t baking powder 1/2 t salt 2 C pumpkin puree 1/3 water 1 C melted butter 2 t vanilla extract 6 large eggs 2 C sunflower seeds 1 C dried cherries 1 C semi-sweet chocolate chips Preheat oven to 350 degrees. Combine all ingredients. Pour into prepared loaf pans or muffin tins. Bake for about an hour, or until a toothpick inserted in the center emerges clean. Cool for 10 minues, then invert onto a rack to cool completely.