Culinary Adventures with Camilla

Thanks to a trio of sponsor deliciousness, I am bringing these Smoky Karma Stovetop Beans to our #10DaysofTailgate party. You can heap these onto to hot dogs or spoon them over nachos. We just ate them straight from a bowl. Thanks to event sponsors:  Bob's Red Mill ,  Intensity Academy , and Not Ketchup *   for the great ingredients to make this dish extra special. Ingredients 1 lb 13 oz dried beans (I used  Bob's Red Mill  13- Bean Soup Mix) water 4 oz pancetta 1 onion, peeled and diced 4 C vegetable broth 4 C beef broth 1/4 C Not Ketchup 's Smoky Date 1/4 C raw agave nectar 2 T apple cider vinegar 1 T Carrot Karma Hot Sauce by  Intensity Academy freshly ground salt, to taste freshly ground pepper, to taste Procedure Place your dried beans in a pot and cover with, at least, 2" of water. Let soak overnight. Drain the beans and rinse them. Slice your pancetta as thinly as you can. In a large souppot, saute ...

It's always a challenge to pick a recipe that can be done by a dozen kids - start to finish - in just less than 90 minutes. And, this time around, I have one vegan. But as one of my students, who happens to be a good family friend, rightly commented: "Without challenges, teaching this class would be too easy for you." Okay. I have to embrace that sentiment. It's pumpkin season! So during this 'Orange' week of our 'Eat a Rainbow' class, I knew that we had to make something with pumpkin. First up: make pumpkin puree. Click to see how to make pumpkin puree . For my 'Eat a Rainbow' class, I roasted the pumpkins night before and let them cool completely. Then, the kids scooped and mashed the pumpkin flesh to get about 2 cups of pumpkin puree. Ingredients 2 C pumpkin puree 2 C mashed potatoes (we used Yukon gold to stay with the orange theme) 3/4 C flour 1/4 C olive oil vegetable stock + water for cooking gnocch...

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...