Culinary Adventures with Camilla

So, remember I'm doing things a little bit differently for #BrunchWeek this year?? Click to read about it:  here . The gist - I'm sharing some foods from around the world that people eat for breakfast...and it differs greatly from the American regimen of eggs and bacon or pancakes. Today we're heading to the Netherlands our virtual #BrunchWeek tabletop travel. Now, I lived in the Netherlands for three years when I was a kid and don't remember once eating this for breakfast. Not. One. Single. Time. But, then again, my mom was mean; she's a sweet Nonna, though. But eating bread with chocolate sprinkles wouldn't have been too high on her list of things to allow. I'm sharing this sweet breakfast treat with you all. In the Netherlands, sprinkles are called hagelslag which translates to 'hailstorm'. Hagelslag comes in a variety of flavors, shapes, and sizes, and are most commonly eaten atop of buttered bread. I had fully intended to make homemade b...

As part of our soup and salad course, I created a duet of root-based salads. One featured celeriac, the other showcased a combination of beets, carrots, and radishes. And I put my brand-new mandolin to great use. I can't believe it's taken me this long to get one. It's outrageously easy. Salad One: Celeriac-Apple Salad A bright mustard vinaigrette is tossed with celery root and tart apples for a light salad with a delicious crunch. Ingredients  for the Mustard Vinaigrette 2 t Dijon mustard 2 T apple cider vinegar 3 T olive oil 2 T walnut oil (or you can use 5 T olive oil if you don't have any walnut oil) freshly ground salt freshly ground pepper for the Salad 1 medium celery root 2 medium tart apples (I had some Granny Smiths from our High Ground Organics CSA ) 4 medium celery stalks juice from 1 organic lemon 1/2 C fresh herbs, finely chopped 1/4 C toasted pecan pieces for garnish Procedure Whisk the ...