These were the second course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive  and Lenora of Big Sur Vineyards , Roasted Mushrooms Ingredients You can use whatever balsamic vinegar and olive oil that you have. I am lucky to have local-to-me The Quail & Olive  in Carmel Valley. I'll link to the products I used in this recipe. If you aren't local, they ship! I used a variety of sliced crimini mushrooms, enoki mushrooms, and beech mushrooms. mushroom

These savory truffles are delicious additions to a cheese board or just a stand-alone appetizer. And I love that they are so flexible; I can change out the seasoning of cheese and what I roll them in. For the first course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive  and Lenora of Big Sur Vineyards , I served these alongside a green salad that was topped with diced persimmons and fresh pomegranate arils. Ingredients 8 ounces cream cheese 8 oun

This was the dessert course that I served at my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive and Lenora of Big Sur Vineyards . Unfortunately it was a swing and a miss in that I didn't poach the pears long enough and they were difficult to eat. But the flavor, I am told, was still great. So, I'll share this with the proviso that you cook the pears until they are actually fork tender! As for the title - culinary fairy dust - that's how I have always

'tis the season for holiday flavors and cranberries are one of my favorites! If you agree, you will have to make a batch of the compote. The first recipe I am using it in is as a condiment for lamb lollipops. But you will see this in several recipes this week. Cranberry Compote This is more of a process and less of a recipe. Feel free to use whatever spices you like. I have done variations with star anise and even lemongrass stalks. Ingredients 2 pounds fresh (or frozen) cran

Today the Eat the World writers are looking at Liechtenstein . Read more about the Eat the World project here . The Liechtenstein Line-Up Alpine Glühmost by Palatable Pastime Gerstensuppe (Barley Soup) by Amy's Cooking Adventures Hafalaab by A Day in the Life on the Farm Käsknöpfle by Culinary Cam (you're here) The Liechtenstein Palace The Principality of Liechtenstein is a tiny, doubly-landlocked country tucked away between Switzerland and Austria. I am pretty sure I have

This weekend the Sunday Funday writers are sharing Thanksgiving appetizers. Amy of Amy's Cooking Adventures 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 Baby Corn Rumaki by Palatable Pastime Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm Charcuter

This month the combined wine writers are sharing creative Thanksgiving pairings for Wine Pairing Weekend with the group's founder leading the charge. David of Cooking Chat wrote: "Join us to share about creative Thanksgiving pairings! This could be an article about an uncommon wine to share with a traditional Thanksgiving meal, or wine to go with a creative Thanksgiving menu." The Line-Up Wendy from A Day in the Life on the Farm is Wondering whether to serve Red or White for

This is my twenty-second offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. It's actually the 23rd 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 have three more letters to go. 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 Farm . W is

This week the Sunday Funday writers are sharing sweet potato recipes. Host Wendy wrote: " Did you know that November is National Sweet Potato Awareness Month? I don't know why we would need an event to make us aware of this delicious, versatile vegetable...but heck, Let's Celebrate!!" 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

I recently joined the Quanto Basta Italian Cookbook Club . and the first book I received was Via Carota  by Jody Williams and Rita Sodi with Anna Kovel . For eight weeks, we had assignments and I worked my way though this beautiful; the recipe assignments were designed to guide us through cooking for the full spectrum of the book. It takes into consideration the seasonality or availability of ingredients since it is organized by the seasons. Week One - September 1st - was th

When I was deciding on a main dish for a recent private dinner, I opted for a flavorful risotto with a variety of edible alliums. Edible alliums include onions, shallots, garlic, and leeks and herbs such as, chives and wild garlic. Ingredients 1 white onion,,peeled and sliced (approximately 1-1/2 cups) 1 red onion, peeled and sliced (approximately 1-1.2 cups) 2 Tablespoons butter splash of olive oil (I used Roasted Garlic Olive Oil from The Quail & Olive ) 3 to 4 cloves garli

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

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 sta

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. Ingredients makes 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

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

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

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. Hon

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 Norcin

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 Op

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 oni