Culinary Adventures with Camilla

This month the World Wine Travel writers are taking a virtual trip to New Zealand's North Island. Linda of My Full Wine Glass is hosting. You can read her invitation here . All of these posts will be live between Friday, October 21st and Saturday, October 22nd. Wendy at A Day in the Life on the Farm: A Fun Halloween Birthday Feast featuring Supernatural Spook Light Pinot Gris Orange Wine Camilla at Culinary Adventures with Camilla: 3 x 3: Triple Porcini'd Polenta + a Three Grape Red Blend from Gisborne Nicole on Somm's Table : “Cooking to the Wine: Kumeu River Estate Chardonnay with Roasted Sheet Pan Chicken and Vegetables” Susannah at Avvinare : “Taking a Look At Waiheke Island Wines” Linda at My Full Wine Glass : “Two Hawke's Bay whites for virtual visit to NZ North Island” I myself had never really explore the North Island and was excited to find a red wine from Gisborne. It might be pretty difficult to read the text in that graphic from winetourism.com. Sorry. Basi...

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! This month Wendy of  A Day in the Life on the Farm  is hosting this month's #FoodieExtravaganza. She wrote: "Celery soup, Celery Steak, Braised Celery, Celery Salad, Stuffed Celery.  We use celery all the time in our cooking but seldom does it get an opportunity to shine in a starring role.  Let's change that as we celebrate National Celery Month." Love it. Here's the list of our celery creations... Bacon Ranch Stuffed Celery from Food Lust People Love  Braised Celery...

This is a sponsored post written by me in conjunction with the June #Winophiles event. Wine samples were provided for this post and this page may contain affiliate links. This month, Martin of ENOFYLZ Wine Blog is hosting us as we explore French wine and cheese pairings. You can read his invitation here . But, thematically, it was pretty wide open. French wine plus French cheese. That's it. You know me - caseophile here! So, I was in, immediately. And to sweeten the deal, some of the group is sponsored by  VinConnexion  this month; we received sample wines from Chateau de Sales in Pomerol and  Cave du Vendômois  in the Loire Valley. Here's the line-up... Camilla of Culinary Adventures with Camilla   offers us Pretty in Pink: Raclette de Savoie Polenta, Salmon, & Le Cocagne Gris Rosé. Lynn of Savor the Harvest   brings us Cheese and Loire Wine Pairing with  Les  Vignerons du Vendômois . P...

It wouldn’t be summer without sweet, summer corn, right? This week’s Sunday Supper event is all about corn.  Thanks to Sue of  A Palatable Pastime   for inspiring us. She wrote: "Any form of corn is fair game!!  From corn muffins, to corn tamales, to grilled corn on the cob…we’ve got corn on our minds and we are licking our lips just thinking of all the possibilities!" Check out what all the tastemakers whipped up for this. All the Corny Possibilities... Appetizer Bacon and Corn Chowder by Latin Meet Lagniappe Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet Cheesy Corn Tomato Tartlets by Sunday Supper Movement Cheesy Grilled Corn Dip by Helpful Homemade Crab & Jalapeno Hush Puppies by Simply Healthy Family Grilled Corn Salsa by A Mind “Full” Mom Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly Roasted Corn and Tomato Bruschetta by Monica's Table Breakfast Blueberry Masa Harina Pancakes b...

Earlier this week, friends of our who are out of town asked if we could pick their plums, water some plants, and pick up the mail. The boys - and my parents - were game and off they went. They came home with so many plums yesterday. So, I started off with a plum-polenta cake for breakfast this morning. We're still debating on jam versus chutney and shrub versus liqueur. I'll keep you posted. Ingredients 1/2 C  butter, softened + more for greasing the pan 2/3 C organic granulated sugar   1/4 C honey 2 eggs 1/2 C coconut milk 1/2 t salt 1-1/2 C gluten-free flour (I used a mixture of rice flour, brown rice flour, and coconut flour) 3/4 C yellow cornmeal 1/2 t baking powder 1/2 C corn kernels 10 to 12 small, ripe plums Procedure Preheat the oven to 350 °F. Butter a baking dish; I used a 9" square dish. Slice your plums in half, or quarters, and remove the pit. Place the plums in the bottom of the dish and set aside. Cream the butter and sugar to...

Spring break has been fantastic for my Foodie Reads 2016 Challenge , I've been able to cross half a dozen books off my to-read list. While the boys worked on their movie, over the past few days, I packed a book and read in between takes and sledding with D. On the Page... Four Fish: The Future of the Last Wild Food by Paul Greenberg* was my book of choice when we went to Desolation Wilderness and when we were at the summit of Mt. Rose.  Paul Greenberg is a lifelong fisherman and talented writer. And in  Four Fish: The Future of the Last Wild Food he provides the reader an entertaining and informative natural history and social commentary on the state of commercial fishing, aquaculture, and fisheries management around the world.  His book focuses on four fish: salmon, sea bass, cod, and tuna. He uses those species as jumping off points for further exploration. In the section on salmon, Greenberg visits the Yupiks on the Yukon River, details the ...

This is a fantastic, hearty breakfast for your Valentine. And while I make some version of this at least once a month, this was the first time I used something other than olive oil to roast my veggies...and the first time I shaved black truffles on the top of the eggs. Thanks to Fresh Tasty Valentines sponsor  T.Lish Dressings , my veggies had a hint of chipotle. I used some broccolini from  Mann Packing ,  stirred some  Gourmet Garden Herbs & Spices  into the polenta, and topped it all with an egg and thin shavings of black truffle. Delectable and perfectly decadent for a special breakfast or brunch entree! Ingredients Roasted Veggies delicata squash, halved, deseeded, and sliced butternut squash, peeled and cubed sweet potatoes, cubed fennel, trimmed and sliced broccolini  from  Mann Packing Chipotle Vinaigrette & Marinade from  T.Lish Dressings Polenta 2 C polenta 3 C warm chicken stock 3 C warm water 2 ...