Culinary Adventures with Camilla

Today the Sunday Funday group is writing about and sharing Greek recipes. 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. This week, Amy of Amy's Cooking Adventures is hosting and asked us to share Greek recipes. Here's the #SundayFunday Greek recipes line-up... Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls   A Day in the Life on The Farm: Makaronia me Yiaourti   Palatable Pastime: Spanakopita Bites   Culinary Adventures with Camilla: A Polarizing, Perplexing Greek Wine + Kouneli Stifado  Sneha’s Recipe: Greek Hot Dogs   Food Lust People Love: Golden Briami Tart A Polarizing, Perplexing Greek Wine One of the most unique wines I've tried is Retsina, a traditional Greek wine that includes the addition of resin from the pine tree Pinus Halepensis  during fermentation. I've actually r...

This month, Sue of  Palatable Pastime  told the Baking Bloggers that for April: "We'll be baking with herbs this month- anything goes, sweet or savory, baked goods, desserts, side dishes, entree,  you name it, as long as some portion of the recipe is baked." Here's the #BakingBloggers virtual herbs in baking party. Baked Spaghetti with Sausage and Meatballs from Palatable Pastime Herb-Roasted Chickpeas from Cook with Renu Ham and Herbed Potatoes Au Gratin from Making Miracles Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm No Knead Herb Bread from Karen's Kitchen Stories Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla Quiche Lorraine with Herbs from Sid's Sea Palm Cooking Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe Tomato Salad Topped Baked Spinach Frittata from Food Lust ...

This is a sponsored post written by me on behalf of the Book Club Cookbook . 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. I love when friends email me with rabbit availability. I am always game! This time around my Enthusiastic Kitchen Elf was adamant, "Mommy, you need to make rabbit and dumplings this time, okay? Not cold rabbit soup , not braised rabbit with gravy ! Rabbit and dumplings." Done. Earlier, my contact at  The Book Club Cookbook  emailed, offering me a few more spice blends as a thank you for some other posts with their new spice blends . You betcha!  I don't usually like to buy spice blends for one reason - there's always added salt. However, these blends are salt-free. Woohoo. So, I picked Don't Stop Bayleave-ing and decided to add it to my rabbit. Ingredients Rabbit 2 to 3 pound rabbit (this ...

Kevin of  SnarkyWine  is hosting the #ItalianFWT bloggers as we focus on the Whites of Northeastern Italy. Read his invitation  here . If you are reading this early enough, hop over to Twitter on Saturday, August 3rd at 8am Pacific time and join a live chat. Search for hashtag #ItalianFWT to read the comments and chime in. Then find inspiration and make discoveries with some of the #ItalianFWT writers this month... Camilla of Culinary Adventures with Camilla hunts down Coniglio in Agrodolce + Ronchi di Cialla Ribolla Gialla 2017. Wendy tries Caramelized Onion and Mushroom Pizza with a Terlano PinotBianco over at A Day in the Life on the Farm. Linda investigates Alto Adige Offers More Than One White Wine at My Full Wine Glass. Gwendolyn is The Wine Predator, and she will be Celebrating Summer with 4 Wines from the NE Mountains of Italy with 4 Vegetarian Courses . Jeff at FoodWineClick! will be getting back to nature with A...

This month, I am hosting the #Winophiles as we explore the wine regions of Anjou-Saumur. You can read my invitation here . Though I've explored wines from the Loire before, this was the first time I focused on the Mid-Loire, specifically the regions of Anjou and Saumur. Here's what the other #Winophiles shared... Cindy, of Grape Experiences, gives us A Taste of the Loire: Domaine Filliatreau Saumur-Champigny 2015 and Sauteed Duck Breasts with Wild Mushrooms . Jeff, of FoodWineClick!, serves NOT the Easter Bunny with Wines from Anjou-Saumur. Payal, of Keep the Peas , offers up Angevin-oisserie: Chenin Blanc from Anjou. Jane, of Always Ravenous, shares What to Pair with Loire Valley Anjou-Saumur Wines . Wendy, of A Day in the Life on the Farm, pairs  Korean Pork Tenderloin with Cab Franc from Saumur . Gwendolyn, of Wine Predator, is Off to Loire: le P'tit Domaine Saumur Champigny and a Tritip Summer Salad . Linda, of My Full Wine Glass, says to Make ‘room for ...

This month I am hosting the French Winophiles with an exploration of the wines from Anjou-Saumur. You can read my invitation  here . Not being very familiar with those wines, I tracked down several bottles to pour and pair. One of the bottles I found - Domaine Bourdin Chancelle Saumur Rosé 2017 - was supple with a nice balance between soft and fresh with a long finish. I'm having fun trying new-to-me wines. The vineyards of Domaine Chancelle - located in the village of Turquant, in the greater Saumur - have been in the family for five generations with Lydie and her husband, Thierry, taking over at the turn of the millennium. Lydie and Thierry are both passionate about the vines, their wine, and the domaine is run sustainably. I opted to play with the soft, silky side of the Rosé while bringing in the savory with a braised rabbit stew which I served with toasted baguette smeared with a seaweed compound butter. Silky, salty. It was delicious. Ingredients...