Culinary Adventures with Camilla

  Inspired by the CSA box that David of Cooking Chat received last week - in conjunction with the podcast we recorded ahead of the Wine Pairing Weekend event on Saturday, August 13th - I made this dish to highlight his shares of summer squash, fresh corn, and cherry tomatoes. With summer produce, it's so fresh that I try not do too much to it. In this case, I seared thick slices of summer squash - zucchini in my case, from one of my CSA farms - and topped it with a fresh salad made with raw corn kernels, ripe cherry tomatoes, and sea beans which add a beautiful burst of salinity. It took an incredible amount of restraint to not just eat all the cherry tomatoes. I love popping them like candy. Truth be told: a fair amount went straight into my mouth while I made this recipe! Ingredients serves 4 Seared Squash 2 large zucchini or squash sliced into thick coins salt and pepper olive oil Also needed: griddle or skillet Corn Salad 1-1/2 cups fresh corn kernels  1 cup diced cherry...

It's time for Fish Friday Foodies' March 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 this month Stacy of  Food Lust People Love asked us to create recipes using tuna. Since it's definitely one of my favorite fish, I was excited to get some new recipes to try. Here's the line-up from the #FishFridayFoodies... Causa Rellena from Caroline's Cooking Cold Avocado Yakisoba with Chile-Kissed Ahi from Culinary Adventures with Camilla Deviled Eggs with Tuna, Capers, and Chives from Karen's Kitchen Stories Easy Creamy Tuna Noodle Casserole from Making Miracles Ginger Sesame Tuna Tartare from Food Lust People Love Lightly Seared Yellowfin Tuna with Farro and Greens from Of Goats and Greens Tuna In Tomato Salad from Sneha's Recipe Tuna Reuben from A Day in the Life on the Farm Cold Avocado Yakisoba with Chi...

Today, Valentina, The Baking Fairy , asked her blogging pals to join her in celebrating National Taco Day. Ummm...of course! Happy #NationalTacoDay! Here's our virtual taco truck for you... Breakfast Street Tacos by 2 Cookin Mamas Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise Garbage Plate Tacos by The Spiffy Cookie Huevos Rancheros Tacos by Our Good Life Instant Pot Pork Carnitas Tacos by The Redhead Baker Lobster Roll Street Tacos by Daily Dish Recipes Old-School Hard Shell Tacos by Karen’s Kitchen Stories Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm Tacos de Calabacitas by Tip Garden Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy Vindaloo Pork Belly Street Tacos by Palatable Pastime Walking Taco Bar by For The Love of Fo...

This is a sponsored post written by me in conjunction with and in preparation for the July #ItalianFWT event. Wine samples were provided for this post and this page may contain affiliate links July is here and I am hosting the #ItalianFWT group as we delve into tasting and pairing Prosecco DOCG. You can read my invitation to the Italian Food Wine Travel bloggers here -  You're Invited: Tanti Auguri (Many Wishes), Prosecco DOCG!!   And you can read about my first exploration here, where I looked at   the difference between Frizzante and Spumante . In my second pouring and pairing, I shared what I learned about the Martinotti Method . This is the final bottle that I received from the Consorzio* - Cantine Vedova's Nebbia. 'Nebbia' means 'fog' in Italian. I need to do a bit more reading about the name because to me, this embodied the opposite of fog. Maybe it's named for the frothy white layer when you pour it that dissipates as it sits....

I know, I know. Risotto is made with arborio rice. But I had barley...and I really wanted to make a citrus-y 'risotto' to go underneath my seared scallops for this week's project. So, this isn't really risotto, but I didn't want to invent a word for barley done risotto-style. Here we are moving into the second half of November.  That means that the Kitchen Matrix Cooking Project - really Wendy of  A Day in the Life on the Farm , Karen of  Karen's Kitchen Stories , and I - have been doing this for ten months already. You can read more about our project  here . And this month, Wendy picked the recipes. This week, she selected Scallops  + 12 Ways. Bittman offers a dozen preparations with scallops including six grilled and six raw. I will definitely be trying his Miso-Glazed Scallops and Panzanella Scallops on the cooked side. For the raw scallops, the Salsa Cruda and Tartare were intriguing. I love scallops, but it's not the preferred seafood at my ho...

When we were planning his family birthday dinner, R requested seared ahi. When I asked if he wanted it as the main dish or an appetizer, he shrugged, "It doesn't matter. Just as long as I get seared ahi." Done. I decided to marinate ahi in a spicy marinade, sear it, then serve it with rice noodle bowls. Delish. Remember: since you're eating it (mostly) raw, you need to purchase sashimi grade ahi and you should eat it the same day you buy it. We use gluten-free tamari since his best friend can't eat gluten. But use whatever you have in your cupboard. Ingredients  serves 4 as an entree and 6 to 8 as an appetizer 2 lb sashimi grade ahi tuna 1/3 C organic tamari or gluten-free soy sauce + more for drizzling 2 T sesame oil + more for drizzling 1/3 C canola oil, divided in half 1 fresh jalapeno, thinly sliced on the bias 2 cloves garlic, peeled and pressed 1 pinch red pepper chili flakes 1/3 C sake black sesame seeds for garnish ...

This is a sponsored post written by me on behalf of  Moms Meet .  I received complimentary product for the purpose of review,  but all opinions are honest and they are my own.  This page may contain affiliate links. Growing up in a Filipino family, soy sauce was on the table at every family event. But, years ago, when my husband went gluten-free I had to be careful about that condiment. So, when I was offered the opportunity to do a product review and develop a recipe with a gluten-free tamari by San-J, I was excited! And, as an added bonus, this version also had half the sodium. Sweet. About San-J  In 1804, San-Jirushi, the founding company of San-J, started a tamari soy sauce and miso company in the Mie Prefecure on the Japanese island of Honshu. Nearly two centuries later, the first tamari brewery was built in Henrico, Virginia as San-J. Eight generations later, a member of the founding family is still continuing the tradition of quality w...