Culinary Adventures with Camilla

We are trudging ahead in our Cooking Around the World Adventure . This dinner wraps our tabletop trip to Russia. A few fun facts about Russia... The official name for Russia is the Russian Federation. Russia shares borders with many countries, including China, Ukraine, North Korea and Norway. In terms of land area, Russia is the largest country in the world. Russia is located across 9 time zones. At the beginning of 2013, Russia was estimated to have a population of around 143 million. Russian is the official language of Russia but there are many other languages used in various parts of the country. The capital and largest city in Russia is Moscow. Other major cities in Russia include Saint Petersburg, Yekaterinburg and Novosibirsk. The currency used in Russia is the ruble. The world’s first satellite, named Sputnik, was launched by the Soviet Union in 1957. The Soviet Union (USSR) was a socialist state that occupied much of northern Asia and eastern Europe from 1922...

I don't know why I always thought borsch was a cold beet soup. Got that wrong! No, no, no, this was a warm, flavorful, nutritious winter soup that I garnished with some sour cream and a dollop of caviar. I also thought that borsch only had beets in it. Wrong again, this soup has tons of earthy goodness in the form of onions, carrots, potatoes and more! And while it can be blended smooth, I opted to leave it chunky and rustic. I served this with some "periwinkle" bread. Translation: pumpernickel bread. I guess Dylan thought I said periwinkle. 6 small beets, roasted, peeled, and diced 4 potatoes, roasted and diced 3 carrots, thinly sliced 4 stalks of celery, thinly sliced 1 small onion, peeled and thinly sliced 8 C organic chicken stock 1 C fresh chopped chervil 3 bok choy, chiffonaded freshly ground sea salt freshly ground pepper sour cream, for garnish caviar, for garnish In a large soup pot, brown the onion, celery, and carrots in a splash of olive oi...

When I was searching for Russian recipes, I came across these meatballs that looked amazing. I was right...they were. I did swap out the traditional beef for turkey. And everything I read says that these are made the night before serving. I didn't do that. Next time... because I'll definitely be making these again. Meatballs 1 leek, thinly sliced 1 small fennel bulb, trimmed and diced 1 lb ground turkey 2 T chia seeds freshly ground sea salt freshly ground pepper 3 T fresh chopped herbs (I used a mixture of chervil and parsley) dash of paprika splash of olive oil Sauce 1 C organic chicken broth 1 C organic heavy cream 2 T butter 1 t ground nutmeg freshly ground sea salt freshly ground pepper zest from one lemon juice from one lemon 2 T fresh chopped herbs (I used a mixture of chervil and parsley) 1 t organic corn starch mixed with a splash of cold water for thickening Mix all of the meatball ingredients, except the olive oil...