Culinary Adventures with Camilla

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Christmas in Peru, as everywhere else in the Christian world, is a time of celebration and libations. The 24th of December – “ la noche Buena ” (the good night) – is a huge feast, when families gather to enjoy good food before opening their presents together after midnight. Because we were just rolling back into town after three days away, I needed something quick and easy...but still elegant. I picked a hearty, spicy Peruvian stew: Parihuela . While I cooked, the boys helped the Nonni trim the tree. Though it is similar to the French bouillabaisse from the port of Marseille, its flavors and ingredients are uniquely Peruvian. Two things guarantee a great parihuela : using fresh ingredients and serving it immediately. Traditionally a firm flesh white fish as the main ingredient, such as the center cut of a cod or sea bass. But since Dungeness crab are in season in California, I also added some for flavor, contrast, and to enhance the presentation. And my dad picked u...

www.sunnyanderson.com It's  Pass the Cookbook  time again...this was all started by Kita, the culinary force   Pass the Sushi blog . This month we had the option of cooking one of three recipes from Sunny's Kitchen: Easy Food for Real Life by Sunny Anderson : Loaded Puff Pastry Sticky Buns, Spicy Macaroni and Cheese, and - the recipe I decided to adapt - Honey BBQ Short Ribs. Here's my... Spiced Ginger Short Ribs Ingredients: 1/4 cup sweet paprika 1 T smoked paprika 1 T garlic powder 1 T freshly ground pink Himalaya salt 1/2 t cumin 1 crushed tepin chile pepper freshly ground black pepper 3 pounds bone-in short ribs 1/2 C ginger syrup Directions : Combine the paprikas, garlic powder, salt, cumin, tepin pepper, and a few grinds of black pepper in a small bowl. Rub the mixture all over the short ribs and let rest for no longer than 2 hours at room temperature.  Preheat the oven to 275°F. In an ...