Culinary Adventures with Camilla

It's time for Fish Friday Foodies' November event. We are a group of seafood-loving bloggers, rallied by Wendy of  A Day in the Life on the Farm , to   share fish and seafood recipes on the third Friday of the month. This is, easily, my favorite recipe sharing event of the month. I always come away with a list of recipes that I just have to try! This month, Wendy is hosting. She wrote: " Stuffing is not just for Turkey! Let's get creative and share some stuffed fish recipes. How about a whole stuffed fish, or stuffed shrimp or fish fillets, perhaps a stuffing recipe containing fish (oysters anyone?) or a lobster or crab imperial. Your only limitation is your imagination." So, I let my imagination go wild, combining a few different methods, making dashi to create a miso broth, then poaching the petrale sole from our Real Good Fish CSF in the style of Sole Véronique . I topped it with Crisped Mushrooms . Oh, my...pure deliciousness! The Rest of the Stuffe...

Welcome to the July event for The French Winophiles, a wine-swilling, food-loving group coordinated by Christy of  Confessions of a Culinary Diva . We've made it around France. And by c licking on the following regions you can read my recipe post that includes the #winophiles round-up as well. So far, we've traveled - by tabletop and goblet - to  the Loire Valley ,   Corsica ,  the Southwest ,  Languedoc-Roussillon ,   Côtes du Rhône ,   Bordeaux ,   Champagne ,   Burgundy , and  Alsace . Now that we've made the rounds, we're revisiting regions with a little more specificity. So, today, the crew is heading to the Médoc. The Conversation Join us for a live Twitter Chat Saturday, July 16th at 11 am EST/8 am PCT. You may join in the revelry by following hashtag #winophiles. Here's where we're headed next.. August 20th - St. Emilion/St. Emilion Satelites September 17th - Graves and Entre-Deux-Mers Join us for our ...

I've always bought my quince paste - despite my complete obsession with all things quince. I figured it was time to make my own. Besides I thought that the recipe I was making called for membrillo . Turns out, it used bocadillo which is made with guava. Whoops. Ingredients 4 C quince, peeled, cored, and diced 4 C water 1/2 C organic granulated sugar Procedure Place quince and water in a large saucepan. Bring to a boil. Reduce heat and simmer for an hour. Pour the poached quince, its poaching liquid, and sugar into a large, flat-bottom pan that will allow the liquid to evaporate more easily. Cook until the liquid thickens to a syrup, approximately 15 to 20 minutes, and is mostly evaporated. Let cool slightly and process in a blender until smooth. I used it at this stage, However, if you want the traditional texture of membrillo - which you can cut into slices and serve with manchego - spoon the paste into a parchment-lined baking dish and bake till dried. ...

'What the heck is duxelles ?!' I asked myself when I read a recipe for Beef Wellington. After reading several different versions, I made my own - non-traditional. I'm just warning you, if you're looking for a usual duxelles recipe, this is not it. But mine is tasty! What it is not is photogenic...it looks a little like...well, not appetizing. Ingredients 8 oz mixed mushrooms (the mix I bought had Maitake frondosa, forest nameko, velvet pioppini, and Buna-Shimeji) 3 T butter splash of olive oil 1 shallot, diced 3 cloves black garlic (read my intro to black garlic ) 3 stems of fresh thyme 1 C wild arugula (remember, I did say non-traditional)    Procedure Soften the black garlic and shallots in butter. Cook until the shallots begin to turn translucent. Add in the mushrooms. Cook until they are softened. Place the mushroom mixture in a blender with 1 C wild arugula and a splash of olive oil. Blend until a paste forms. You'll see th...