Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty. I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Here we are at the third day of our celebration of #FabulousFallBounty. You can read more about the event:  here . And, once again, many thanks to our event sponsors:  Silpat   for a handy silicone mat;  Le Creuset  for a lovely serving platter; and  Melissa's Produce  for providing the bloggers with a beautiful box of goodies, including the acorn squash and peeled, steamed chestnuts I used here. The Creations An InLinkz Link-up Potatoes Gratiné is known by various names including "gratin potatoes" and " gratin de pommes de terre ." But they are all the same thing: thin slices of potato are placed in a buttered dish and browned in the oven or under the grill....

It's time for Group B's May 2016 for the  Secret Recipe Club . This month I was assigned to  Cooking With Traci   which is written by - yes, you guessed it - Traci. She's new to my group and I was excited to explore her blog. Before I get into her recipes, here's a little about her. Traci is mom of two boys. She calls them the Wee one and the Imaginative one. Gotta love those names. She says the Wee one is willful and independent; he's also her adventurous eater. The Imaginative one is creative and loves anything involving chocolate and pumpkin pie. Traci was inspired into the kitchen by her grandma who always cooked meals for her mom, her sister, her grandpa, and her. Grandmas are the best! Traci cooks with great love and feels a home-cooked meal is a great birthday present. I couldn't agree more! That's actually what I "give" most of my friends for their birthdays - a feast. Her self-admitted food weaknesses are coffee, chocola...

Most people go on vacation and go out to eat. Not me. I always make sure I have a full kitchen because vacation is a time when I get to catch up on my cooking to-do list. Tonight, after five hours on the road, I opened a bottle of La Folette Pinot Noir and made a gluten-free mussels casino. "You can't go wrong with bacon, Mom," noted the Precise Kitchen Elf. Yep. You're right. Bacon, shallots, and parmesan cheese are a magical combination. Ingredients 2 pounds mussels, cleaned  2 shallots, peeled and diced 4 slices bacon, diced olive oil 1/2 C gluten-free bread crumbs* 1/2 C grated parmesan cheese 1 T fresh parsley, chopped + more for serving 1-2 T olive oil + more for drizzling freshly ground salt freshly ground pepper Procedure Preheat the oven to 375 degrees F. In a large skillet, cook the bacon and shallots until the fat is rendered and the shallots are caramelized. Move them to a medium mixing bowl. Place the...

Ingredients 6 baby Portobello mushrooms, wiped clean, stems removed and reserved 1/2 C cooked millet 1/4 C shredded parmesan + more for sprinkling 1 T fresh parsley, chopped 1 t fresh thyme, chopped 2 T olive oil 1 egg 2 cloves garlic, crushed and minced freshly ground salt freshly ground pepper Procedure Preheat the oven to 400°F. Chop the mushroom stems and place them in a small mixing bowl. Add in the millet, olive oil, egg, garlic, cheese, herbs, salt and pepper. Mix to create a thick paste. Press the mixture into the hollows of the mushroom and place in a baking dish. Sprinkle more parmesan cheese over the top and drizzle with olive oil. Roast for 20 minutes, until the tops are browned and the mushrooms softened. Serve immediately.

The second recipe I decided on with for the cooking from the garden segment this morning: gremolata with green beans. Turns out the kids had grown and harvested Romano beans. They take a little bit longer to blanch, but I like them even better than regular green beans. Ingredients Romano beans, stem ends trimmed water olive oil 5 large garlic cloves, crushed and minced 2 organic lemons 1 C tight-packed Italian parsley leaves fleur de sel flakes freshly ground pepper 1-1/2 C coarsely-grated Parmigiano-Reggiano cheese olive oil Procedure Blanch the trimmed beans so that they are still crisp. Drain. As the beans cook, make the gremolata . Zest and juice your lemons.  Destem and chop your parsley. In a large mixing bowl, blend together the chopped parsley, lemon zest, lemon juice, garlic, and cheese. Season with salt and pepper. Add just enough olive oil so that it becomes a thick sauce. Toss the beans with the gremolata...