Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of  the Oltrepò Pavese Wine Consortium. Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. For the February #ItalianFWT event, Susannah of Avvinare is hosting. You can read here invitation here , but she asked us to explore Oltrepò Pavese wines and even lined up a few samples for the group. If you are reading this early enough, feel free to join our Twitter chat on Saturday, February 5th at 8am Pacific time. Follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line-up of the group's Oltrepò Pavese articles... Payal of Keep the Peas shares Just Now Discovering Oltrepò Pavese . Camilla from Culinary Adventures with Camilla adds Second Pours of Oltrepò Pavese Wines with BraisedShort Ribs and Puff Pastry. Linda from My Full Wine Glass brings Flying Under the Radar with an Oltrepò Pavese ...

Welcome to March's edition with the Italian Food Wine Travel bloggers group. Can you believe it's March already?!? I can't. This month, Gwendolyn of Wine Predator is hosting us as we explore the biodynamic wines of Italy. She has raised this question in all of the wine groups to which she belongs this year. We explored French biodynamic wines in January when I posted Learning About Biodynamic Wines . And Gwen has us tasting and pairing biodynamic wines from anywhere in the world for April's Wine Pairing Weekend. I can't wait to share my pairing with a biodynamic wine from Mendocino! You can read her invitation to the #ItalianFWT bloggers here . Before I get to my dinner in Testosterone Land, here's what the #ItalianFWT bloggers shared... Jill of L’Occasion: Gravner: Nature As A Source Of Thought Camilla of Culinary Adventures with Camilla: Dinner in Testosterone Land: Braised Short Ribs + 2016 Nuova Cappelletta Barbera del Monferrato Wendy ...

Susannah of Avvinare invited us to dig deeper into Valtelinna area and wines. Here's her preview post . If you are reading this early enough, please join us on Saturday, February 3rd, for the Twitter chat and use the #ItalianFWT to find and get involved in the discussion. from wikipedia.com Valetellina + Chiavennasca The Valtellina region lies in the extreme north of Lombardy, against the border with Switzerland. Wine production dates back, at least, to the Etruscans who were fermenting grape juice in the area long before the Romans. Because of the topography, mechanization is virtually impossible and everything in the vineyards is done by hand - from cultivating the grapes to harvesting from the vines. The predominant grape in the region is Chiavennasca, the local name for Nebbiolo. Unlike their Barolo or Barbesco relatives, the resulting Nebbiolos of Valtellina are softer, more delicate, less tannic, and more refined.  To qualify as a Valtellina Superiore...

Welcome to Day Three of #CranberryWeek, hosted by Caroline's Cooking and A Kitchen Hoor's Adventures . We'll be sharing cranberry-inspired creations all week long in celebration of national cranberry day.  Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today: Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla Cranberry & Cornbread Stuffed Pork Chops from Books n' Cooks Cranberry Borscht from Palatable Pastime Cranberry Glazed Pork Loin from Sew You Think You Can Cook Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking Cranberry London Broil from Cindy's Recipes and Writings Cranberry Mustard from A Kitchen Hoor’s Adventures Cranberry Smoothie from The Chef Next Door Cranberry Vanilla Bean Donuts from Hostess At Heart Grilled Brie with Cran...

I created this recipe with complimentary items from  Melissa's Produce . All opinions are my own. Thanks to  Melissa's Produce  for some lovely persimmons. While I was tempted to just peel and eat them straight from the box, I decided to showcase them in a savory dish...my main dish for the November #WinePW #FeastNearby event. Please note, these are the short Fuyu persimmons and not the more conical Hachiya ones. Ingredients serves 6 2 to 2-1/2 pounds beef short ribs freshly ground salt freshly ground pepper 1 organic onion, peeled and thinly sliced 2 T olive oil 1 T butter 1 C beef stock 1/2 C red wine  1/4 C freshly squeezed orange juice 2 to 3 organic persimmons, peeled and quartered 2 persimmons, thickly sliced Procedure Preheat an oven to 350ºF. Season short ribs liberally with salt and pepper. Set aside. In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and cook until just translucent.  ...