Culinary Adventures with Camilla

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa...

"Tongue of Fire shelling beans." When I read that in my High Ground Organics CSA newsletter last week I thought: okay, that sounds interesting. And when I saw them, I was instantly intrigued. These beans have pale green pods with dramatic magenta streaks and spots. And when you shell them, the beans themselves are also strikingly colored; they ranged from a solid creamy or pale green beans to both of those shades covered in red specks. Beautiful. Tonight I decided to use them in a hearty Autumn soup. Recipe to follow.