In addition to the roasted Brussels sprouts, carrots, and mushrooms and the roasted onions, red bell peppers, and purple cabbage, I served a platter of roasted beets and blistered green beans. Blistered Green Beans 1 pound organic green beans, trimmed 1 Tablespoon Rosemary Olive Oil ( at The Quail & Olive ) freshly ground salt, to taste freshly ground pepper, to taste Also needed: cast iron skillet (I use an enameled cast iron pan) Pour rosemary olive oil in your pan and heat over medium-high...| Culinary Adventures with Camilla
This is my go-to process for roasting all the bounty of the Fall. You can use whatever veggies you have and the cooking time will depend on the vegetable you are using. But I love that I can change up the flavor profile of the food based on what olive oil and vinegar I choose. I served these recently at a private event at The Quail & Olive . Brussels Sprouts, Carrots, and Mushrooms 1 to 2 cups mushrooms, brushed clean of dirt 1 to 2 cups Brussels sprouts, trimmed from the stalk 4 to 5...| Culinary Adventures with Camilla
I served these recently at a private event at The Quail & Olive. This is my go-to process for making meatballs and you can use whatever barbeque sauce you have on-hand. But these were made with the Raspberry Chipotle BBQ Sauce that Anni has in her shop.Ingredientsmakes approximately 18 to 20 meatballs, depending on the size • 2 pounds ground beef • 2 Tablespoons minced garlic • ½ cup bread crumbs (I used a gluten-free panko, but use whatever you have) • 3 Tablespoons milk or cream ...| Culinary Cam
This week the Sunday Funday bloggers are sharing recipes with wild game or foraged ingredients. Stacy is hosting! Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Line-Up Chili Cheeseburgers with Bison Chili from Karen's Kitchen Stories Foraged Rosemary from Sid's Sea Palm Cooking Momiji Tempura from Culinary Cam (you're here)...| Culinary Adventures with Camilla
This is my twenty-first offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's actually the 22nd post for the group, but I missed the letter 'R' because I was traveling. But I'm back for the rest of the year. It's hard to believe that we are into the final quarter of the year...and the alphabet. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the...| Culinary Adventures with Camilla
I am posting this after watching KPop Demon Hunters which is our September-October Movies & Munchies selection. Actually it was our September selection, but several us were slow to the party; so Amy - of Amy's Cooking Adventures - extended our deadline and gave us October to watch and head into the kitchen. Phew. On the Screen image from https://www.bbc.com/culture/article/20250715-the-animated-k-pop-film-that-swept-the-world I didn't know what to expect from this movie. Honestly, I would...| Culinary Adventures with Camilla
October is National Pasta Month and I am hosting the Sunday Funday writers for a virtual pasta party. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Sunday Funday Pasta Party A Voyage into the Pasta Universe with Gluten-Free Pestazzule, Mafaldine , and Stringozzi by Culinary Cam (you're here) Pasta alla Norcina by Amy's...| Culinary Adventures with Camilla
This was the first course I served at my Winter Squash Demo and Tasting at Earthbound Farm last weekend. This is a process you can use for any pumpkin or Winter squash, but Janna Jo and I picked a Speckled Hound pumpkin to top a simple green salad. Ingredients Roasted Pumpkin 1 pumpkin, sliced into wedges and peeled olive oil salt (I used a salt-spice blend from Big Sur Salts ) pepper Also needed: baking sheet lined with parchment paper Salad mixed greens salad dressing Optional: spiced...| Culinary Adventures with Camilla
This is the dish I made for the main dish at my Winter Squash Demo and Tasting at Earthbound Farm last weekend. When Janna Jo and I walked the patch and picked a Jarrahdale pumpkin for one of the dishes, I decided to prep it three ways and have all the different textures in this one dish. I used cubed (raw) pumpkin, cubed roasted pumpkin, and pumpkin purée made with this process . This is what I used to make about 16 servings; scale down as needed. Ingredients I organic onions, peeled and...| Culinary Adventures with Camilla
I served this as the dessert course for my Winter Squash Demo and tasting at Earthbound Farm. Last year I did a version and called it...| Culinary Adventures with Camilla
This week the Sunday Funday bloggers are sharing Halloween recipes. Amy of Amy's Cooking Adventures is hosting. Stacy of Food Lust People...| Culinary Adventures with Camilla
This month the French Winophiles are looking at white wines from the Loire. Jeff of FoodWineClick! is hosting. I tracked down several...| Culinary Adventures with Camilla
Today the Eat the World writers are looking at Togo . Read more about the Eat the World project here . The Togolese Line-Up Crevettes aux...| Culinary Adventures with Camilla
This is my twentieth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's...| Culinary Adventures with Camilla
This week Wendy of A Day in the Life on the Farm is hosting us. She wrote: "Let's celebrate Slow Cooking this month. No Crockpot or Slow...| Culinary Adventures with Camilla
I recently joined the Quanto Basta Italian Cookbook Club . and the first book I received was Via Carota by Jody Williams and Rita Sodi...| Culinary Adventures with Camilla
This is my nineteenth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's...| Culinary Adventures with Camilla
I recently joined the Quanto Basta Italian Cookbook Club . and the first book I received was Via Carota by Jody Williams and Rita Sodi...| Culinary Adventures with Camilla
This week I am hosting the Sunday Funday writers. I invited them: "September is National Honey Month. Share a favorite recipe that uses...| Culinary Adventures with Camilla
I am posting this after reading the September #LitHappens selection: The Names by Florence Knapp. On the Page This was an interesting...| Culinary Adventures with Camilla
The mission at Culinary Cam: Create inspiration for people to get into their kitchens, use the ingredients they have, and embrace delicious imperfection| Culinary Cam
My mission at Culinary Cam: to inspire people to get into their kitchens, to use the ingredients they have, and to embrace delicious imperfection!| Culinary Cam
