Culinary Adventures with Camilla

This month the Wine Pairing Weekend Bloggers are taking a CSA Challenge and pairing produce from a local, organic farm - either through a CSA subscription or a farmers' market stand - with a bottle of wine. I am hosting the group this month; you can read my invitation here .  #WinePW Preview If you are reading this early enough, feel free to jump in on our live Twitter chat on Saturday, August 13th at 8am Pacific. Follow the hashtag #WinePW and be sure to add it to anything you tweet so we can see it.  Here's what the group is sharing... California Slow Wine Guide Wines by Wine Predator...Gwendolyn Alley CSA-Inspired: Whole Roasted Rockfish with Tomatillo Sauce + Seabold Cellars' 2021 Siletto Aligoté by Culinary Adventures with Camilla Easy Peasy Pairing with Dracaena Wines Chenin Blanc by The Quirky Cork Grilled Artichoke and Marianna Rocim Alentejo by Our Good Life Lodi Locavore Living by ENOFYLZ Wine Blog Mexican Street Corn and Sausage Salad with a Vino Blanc by A ...

Today the Sunday Funday group is celebrating National Salsa Month. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. I love getting new recipes every week from this talented group of foodie bloggers! Today I am hosting and I've given the following prompt: "May is National Salsa Month. Let's salsa! Post your favorite homemade salsa recipe or something that you make with a premade salsa. Be creative!" Here's the #SundayFunday salsa bar... 7 Layer Dip by Amy's Cooking Adventures Celery Rhubarb Pico de Gallo by Cook with Renu Homemade Smooth Taco Sauce by Palatable Pastime Mile High Salsa Pie by Making Miracles Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life Pico de Gallo / Fresh Mexican Salsa by S...

Years ago - wow! almost a decade ago now - some of my best friends and I went to an event at a local wine tasting room to celebrate my 39th birthday.  We met the Queen of Quince, Barbara Ghazarian, feasted on some Armenian food, learned to roll Yalanchi Sarma , stuffed grapped leaves, and we picked up signed and personalized copies of her cookbooks.  "Happy quincing," she wrote. It was a great way to ring in my 39th year. And, whenever I see quince in the markets, I usually shriek in glee and scoop up as many as I can without looking like a fruit hoarders. Okay, sometimes I don't care about looking like a fruit hoarder and just buy it all and set to quincing, yes, it's a verb: to quince! Barbara Ghazarian writes in Simply Quince* , "the old-fashioned, long simmer method on the stove top is the only process that develops the characteristic caramel color and full-bodied flavor of the fruit." I have found that to be the case, so almost all of my quince experien...

  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. Last week Anni of The Quail & Olive* asked if I wanted to play around with their Star Anise Vanilla Bean Vinegar and come up with some ways to use it. Yep. Sure thing! As soon as I got it home and had everyone smell and taste it. It has all of the qualities you expect from a balsamic vinegar with the added allure of vanilla and the warmth of star anise. I had the idea of pairing it with chocolate...and pears. So I decided to poach some pears in red wine with a kiss of vinegar and serve them in a pool of chocolate sauce. Oh, delicious, chocolatey decadence was achieved! You should poach the pears the day before you want to serve them. Or, at least, early enough in the day that they get to sit in their syrup for at least six hours before serving. And you should ma...

This is a sponsored post written by me in conjunction with the May #WinePW skin-fermented event. Wine samples  or wines  at an industry discount  were provided for this post and this page may contain affiliate links. This was a pairing I created for the skin-fermented wine event for May's Wine Pairing Weekend with a wine from Two Shepherds Winery.* You can read the tasting notes in my post: Diving into the Skin Fermented Wine Pool of Two Shepherds Winery. Once it goes live, on Friday, May 9th, I'll link to it. But here is the recipe for this simple dish with lots of seasonal flavors.  Please note that I am using the term ' pesto ' here, literally, not as in the basil, garlic, cheese deliciousness that you might be thinking.  The name derives from the Italian verb pestare which means to pound or to crush, referring to the original way of preparing it - with a mortar and pestle. The ingredients in a traditional pesto are ground with a circular m...

It's time for Fish Friday Foodies' October event. W e 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. And Wendy herself is hosting October's event. She wrote: " Share a recipe using fish or seafood that is poached on the stove top or in the oven. " In case you are unfamiliar with the technique, poaching  involves cooking by submerging food in a liquid, such as water, milk, stock or wine and cooking at a low temperature. I really enjoying poaching in olive oil as evidenced by my Olive-Oil Poached Salmon with Rhubarb Crème Fraîche   and Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa . But I have also poached in tea: Green Tea Poached Cod . This time I decided to poach in a tisane of sorts. But, before I get to my post for the event, here's the rest of the #FishFridayFoodies' poached fish offerings... Chamomile-P...