Wednesday, March 21, 2018

Rabbit Stew with Salt and Pepper Dumplings #FoodieReads

So, I guess someone who reads my kitchen blog strenuously objects to me sharing a rabbit recipe for Easter (Braised Rabbit with Fennel and Salsa Verde). I thought it was funny - and so did my boys. Besides, it was delicious. I didn't suggest she serve it and tell her kids it was the Easter Bunny. 

But it did make me realize that I hadn't blogged some other rabbit recipes that we really, really enjoyed. So, here we go. This is from one of the Enthusiastic Kitchen Elf's favorite cookbooks: Heritage by Sean Brock.*

On the Page
Years ago, D became familiar with Brock through season two of Mind of a Chef. Have I mentioned how much I love my kids' choice of things to stream on Netflix? So, for his birthday one year, I ordered him this cookbook. Brock's manifesto resonates with me and with everything I want my boys to embrace about cooking and eating.

  • Cook with soul - but first, get to know your soul.
  • Be proud of your roots, be proud of your home, be proud of your family and its culture. That's your inspiration.
  • ...Respect ingredients and the people who produce them.
  • ...Buy the best that you can afford.
  • Grow your own - even if it's just a rosemary bush. You'll taste the difference.
  • Cook in the moment. Cook the way you're feeling, cook to suit the weather, cook with the mood, or to change your mood.
  • ...Listen to your tongue. It's smart.
  • ...Never stop researching and seeking knowledge in the kitchen.
  • Cooking should make you happy. ...

Not only do I love his philosophy, but his recipes are delicious and his presentation beautiful.  Think charred beef short ribs with glazed carrots, beer-battered soft shell crabs, butter bean chowchow, and cornbread and buttermilk soup. Our Low-Country Boil is Brock-inspired!

On the Plate
Whenever D wants to make something "Southern", he peruses the pages of this book. One day, D excitedly asked if we could make rabbit stew for dinner. We used Brock's recipe as a starting point, opting to make drop buttermilk biscuits instead of pre-baking them. But we were duly inspired by the stew in Heritage.


  • 1-1/2 to 2 pound rabbit
  • olive oil
  • 2 C celery, chopped
  • 2 C onion, peeled and diced
  • 2 C carrots, chopped
  • 2 bay leaves
  • sprig of fresh thyme
  • water and/or chicken stock
  • 1/2 C red wine
  • chopped parsley for garnish
  • 2 C flour
  • 4 t baking powder
  • 1 T organic granulated sugar
  • 1 t freshly ground salt
  • 1/2 t freshly ground pepper
  • 2 eggs
  • 1/2 C buttermilk
  • 1/4 C butter, melted

Brown the rabbit in a splash of olive oil in the bottom of a Dutch oven. Cook it for 2 minutes on each side to get a nice brown color. Add in the rest of the ingredients, except the parsley, and bring it to a boil. Cover and reduce the heat to a simmer. Cook for 2 hours. 

Remove the rabbit from the liquid and let it cool enough that you can handle it. Pull the meat from the bone and reserve the bones for making stock. Return the shredded meat to the pot and bring it back to a simmer. In the meantime, make the dumpling batter.

Combine dry ingredients in a large mixing bowl. Combine eggs, buttermilk, and melted butter in a medium mixing bowl. Fold liquid ingredients into dry ingredients to form a stiff batter. Drop batte3r by the tablespoon into simmering stew. Cover and simmer 20 minutes.

Serve hot, garnished with chopped parsley.

  *This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Here's what everyone else read in March 2018: here.

Tuesday, March 20, 2018

Braised Rabbit with Fennel and Salsa Verde #EasterWeek #EasterRecipes

This year Christie of A Kitchen Hoor's Adventures has rallied a group of bloggers to share recipes to inspire your Easter menus. So, if your menu still isn't set, check back with us throughout the week. We posted on Monday; today is Wednesday, and we'll be posting on Friday of this week.

Wednesday Easter Recipes

I have served rabbit for our Easter brunch in years past. No, not that rabbit! Okay, so this shows my slightly twisted sense of humor. Yes, I have one! Don't believe those rumors. 

We actually really enjoy using rabbit when we can find it. Usually I can find it at Whole Foods, but if not there, I order it from D'Artagnan Foods. They are also my source for quail, venison, and wild boar when I'm not lucky enough to be able to get some from my hunting friends.

Braised Rabbit with Fennel and Salsa Verde

Ingredients serves 6
Braised Rabbit
  • 3 boneless rabbit loin
  • freshly ground salt
  • 2 T butter
  • 1 T olive oil
  • 1 large organic fennel bulb, trimmed and thinly sliced (approximately 3 C)
  • 1 large organic white onion, peeled and thinly sliced
  • 1 C fresh shelled peas
  • 3 fresh thyme sprigs
  • 1/2 C dry white wine
  • 1 C stock (I used chicken stock)
  • freshly ground salt
  • freshly ground pepper
Salsa Verde
  • 2 C organic fresh parsley
  • 2/3 C olive oil
  • 1/4 C capers, drained
  • 3 anchovy fillets
  • 1 T white wine vinegar
  • zest and juice from 2 organic lemons
  • 4 medium cloves garlic, minced (about 1 T)
  • freshly ground salt
  • freshly ground pepper

Salsa Verde
Place all of the ingredients - except for the salt and pepper - in the bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, approximately ten to twelve 1-second pulses. If you like the salsa less rustic, process for longer. Season salsa verde to taste with salt and pepper to taste. Set aside until ready to use.

Braised Rabbit
In a large, lidded pot - such as a Dutch oven - melt butter in olive oil. Carefully brown the rabbit you see some nice, golden areas develop. Move to a plate.

Place fennel and onion in the pot and cook until the onion is beginning to soften. Add in the fresh peas and stir to combine. Place the browned rabbit pieces on top of the vegetables and lay fresh herbs on the meat. Smear each loin with 1 t salsa verde and sprinkle with salt and pepper.

Pour in the wine and stock. Bring to a simmer. Reduce heat to low, cover the pot and cook until the meat is tender, approximately 90 minutes to 2 hours.

To Serve
Ladle sauce and braised rabbit onto individual serving plates. Garnish with more salsa verde on top. Serve immediately.

Gajar Ka Halwa (Carrot Pudding) #FantasticalFoodFight

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.

This month, we were given the challenge of making a recipe inspired by carrot cake. So. Many. Possibilities. I have made many a carrot cake: D made a Spicy Carrot Cake one Easter; Morotskaka is a Swedish carrot cake; I even folded petals in a Marigold Carrot Cake.

But I really wanted to do something different. I toyed with a savory carrot cake with turmeric and a feta cheese "frosting," but I'll save that for another time. In the end, I opted to make an unusual Indian dessert that's made with grated carrots, milk, nuts, and spices. But, first, here's the rest of the crew's offerings...

Gajar Ka Halwa
(Carrot Pudding)

This isn't wholly traditional as I used what we had. I wanted to use rainbow carrots - I had orange, yellow, and purple ones - but D insisted that we use only the orange ones for this. And since he was the one doing all the grating, I went with it!

  • 4 C organic carrots, grated 
  • 2 C whole milk
  • 5 T organic dark brown sugar
  • 2 T butter (traditionally, ghee is used)
  • 1/2 t ground cinnamon
  • 1/4 t ground cardamom
  • 1/4 t ground allspice
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 14 ounces condensed milk
  • 1 C whole roasted, unsalted cashews + more for garnish

In a large, flat-bottom pan, add the carrots, brown sugar, and 1 C milk. Heat until the sugar is dissolved. Add the rest of the milk. Once the milk boils, reduce the heat to a simmer then cook, stirring occasionally, until the milk is absorbed completely and the carrots are soft.

Add in the cashews, the butter, and the spices. Pour in the condensed milk. Continue cooking until the liquid is incorporated into the carrots and you have a thick pudding. Spoon into individual serving bowls and garnish with a cashew.

Monday, March 19, 2018

Oven Fries with Miso Mayonnaise #KitchenMatrixCookingProject

Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make. 

This week, I picked 'Miso+ 4 Ways' for the group. If you don't have the cookbook, Bittman's miso recipes are available online at the New York Times: here.

I had a tough time deciding because I was intrigued by the Miso Spice, Miso Butter, and - especially - the Miso Butterscotch! But I ran out of time this weekend, so those will be for another day. Stay tuned.

More Miso

slight adapted from Bittman because it was just "to mayo-y" according to my trio

Miso Mayo
  • 1/2 C mayonnaise
  • 1 T miso
  • 1 t soy sauce
  • 1/2 t sesame oil
Oven Fries
  • 4 to 5 organic potatoes, scrubbed
  • 1 T flour
  • olive oil
  • freshly ground salt

Miso Mayo
Whisk everything together in a small mixing bowl until well-combined. Set aside.

Oven Fries
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into thick wedges, approximately 6 to 8 wedges per potato. Place the potatoes in a large mixing bowl. Add in the flour and shake the bowl to coat potatoes as evenly as possible. Turn the potatoes out onto the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until crisped on one side. Turn the potatoes over and return them to the oven for an additional 5 minutes.

Serve hot with miso mayo.

Artificial Colors, Kitchen Dyed Easter Eggs, and Compromise #GreenEnough #Sponsored

This is a sponsored post written by me in conjunction with Leah Segedie's book release.
This page may contain affiliate links.
image courtesy Rodale Books

When my blogging friend Leah Segedie excitedly shared that her book - Green Enough: Eat Better, Live Cleaner, Be Happier (All Without Driving Your Family Crazy!)* - was on its way, I was thrilled. Though I haven't gotten mine yet (it is available tomorrow, March 20th!!), I was able to take part in a sneak preview event on Twitter as a panelist, connect with others who are helping celebrate the release, and got to take a look at a few excerpts. As soon as I get my hands on the actual book, I'll do a full review, but I wanted to share this information as soon as possible. 

I love the concept of this book. Yes, we all know we need to be more vigilant about what we put in our mouths; we all know we need to reduce plastics and chemicals in our households. I love that this book, while soap-boxy (and I use that as a compliment, not a critque), isn't about guilt. Segedie encourages slow, gradual change. "Think of it like flexitarian, but less regimented—more flex, less tarian," she writes. 

It doesn't have to be all or nothing. It's about the changes you can make in your own life that will make a difference in the long run. That is a soap-box I can stand on!

In case you don't know Leah Segedie, she's the blogger behind Mamavation. You can connect to her on Facebook, on Twitter, on Instagram, on Pinterest, and on Google+.

Artificial Colors
Artificial food dyes are found in beverages, ice cream and various frozen desserts, cake and candy, macaroni and cheese, and medicines (I’m point-ing at you, Pedialyte Powder in Fruit Punch flavor). Bear in mind that artificial color can crop up where you wouldn’t tend to expect it. For example, in a chocolate cake with white frosting, the cake will often con-tain a combination of dyes used to create a nice chocolaty brown (espe-cially if the ingredients don’t involve much in the way of real chocolate or cocoa in), and blue dye can be used to make white icing appear bright."

Reprinted from Green Enough by Leah Segedie. Copyright ©2018 by Leah Segedie. By permission of Rodale Books, a division of Penguin Random House LLC. Available wherever books are sold.

Kitchen Dyed Easter Eggs

For the most part, I already avoid artificial colors. But have you ever wondered why we dye Easter eggs? Oddly, I never have.

As a parent, every Easter, I would purchase one of those dying kits - with its plastic buckets, wire dippers, magical tablets that dissolve in water and vinegar - lay out newspaper, clad the boys in already stained clothing, and create a dozen or so eggs dyed in hues not normally seen in nature.

But I never asked "what's the story behind the dyed eggs?" Why do we do this every year? We don't hide these eggs; these are the ones we dye - just for the experience of dying them - we refrigerate then for a day or two, and then make them into a boatload of egg salad for sandwiches.

I decided two things this year: (1) I wanted to know why we dye eggs at Easter and (2) I was done buying those kits. I remember my mom dying eggs with natural foods. So, I looked up different foods that are used to naturally dye fabrics. That launched me down this culinary adventure - dying our Easter eggs with things found in my kitchen.

From my research, the tradition of dying eggs predates Christianity and, thus, Easter. Ancient Greeks, Romans, and Persians dyed eggs to celebrate Spring; green was commonly used to represent the new foliage emerging after the long winter. The tradition, originally pagan, was absorbed by early Christians who dyed their eggs red as a symbol of Christ's blood.

For a pot I whisked 1/4 cup of turmeric with water. Then I placed the raw eggs gently into the pot and added water till they were completely submerged. I brought the liquid and eggs to a boil, letting them boil for 10 minutes. Then I cooled them completely in the liquid.

I did the same with a hibiscus tea, hoping for pink eggs. The resulting eggs were more taupe, a tan color with a pinkish hue. Still pretty, but not what I wanted.

I simmered eggs in cold espresso for an earthy brown. But my favorite kitchen-dyed egg resulted from eggs cooked in leftover wine. Regal syrah colored eggs. Gorgeous.

Being a parent requires compromise. I've learned this over the years. And one of the things I've learned to do so that my kids aren't completely sheltered from Easter candies such as PEEPs: we buy them, but we don't eat them!

We have incorporated PEEPs into our Easter centerpieces...

And they make fantastic bases for placecards!

Baby steps. Are there steps you've made to green your life? If you need a nudge, Segedie's book is a great place to start.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Sunday, March 18, 2018

Bunny Mary #EasterWeek #EasterRecipes

This recipe is intended for readers 21 years and older. Please drink responsibly.

This year Christie of A Kitchen Hoor's Adventures has rallied a group of bloggers to share recipes to inspire your Easter menus. So, if your menu still isn't set, check back with us throughout the week. We'll be posting on Monday, Wednesday, and Friday of this week.

Monday Recipes

Bunny Mary

I've long been a fan of Bloody Marys as evidenced by my Beefed Up Brown Mary, Charred Bloody Mary, and probably a handful that I haven't bothered to post. This adults-only Easter cocktail is a slightly sweet, slightly spicy Bloody Mary made with carrot juice instead of tomato juice...hence the 'bunny' part. Cheers! 

Ingredients makes one cocktail

  • 1 lemon wedge (I used a Meyer lemon)
  • 2 ounces vodka
  • 4 ounces carrot juice
  • 2 dashes hot sauce
  • 2 dashes Worcestershire sauce
  • 1 pinch salt (I used a Habanero salt) + more for rimming the glass
  • 1 pinch pepper flakes
  • 1 pinch smoked paprika
  • olives
  • pickle ribbon
  • Also needed: ice, cocktail strainer, pint glass, toothpick


Pour some salt onto a small plate. Rub a lemon wedge along the lip of a glass. Place rim down in the salt and roll until every edge is coated. Spear pickle ribbon and olives onto a toothpick and set aside.

Place ice in a pint glass and squeeze the remaining lemon juice from the wedge. Drop in the lemon. Add in the remaining ingredients and stir to combine. Strain into prepared glass and garnish. Serve immediately.

Saturday, March 17, 2018

#Winophiles Invitation: Picpoul

image credit

On the third Saturday of the month a group of food and wine bloggers post about a French region or wine varietal. For April's event, I wanted to shine the spotlight on the Picpoul grape. And, since I wanted to give folks ample time to track down wines and think about their posts, I'm posting the invitation early.

The Picpoul #Winophiles event will be Saturday, April 21st. Posts will be live by early that morning and you can follow along on a Twitter chat, using #Winophiles, from 11am-12pm Eastern time that day as well.


I am excited to explore this varietal more - learn from the others and see how they pair it - because I've only encountered it once before when I poured a Montmassot 2014 Picpoul de Pinet for a sponsored Languedoc event in November 2015.

From what I remember, the wine was almost crystal clear with a tinge of green in the glass. It had a delicate nose with hints of honey. And, on the tongue, it was fresh and zippy. I know it's often suggested to pair with seafood, but I can imagine it pairing nicely with cheese and charcuterie as well. One article mentioned chocolate. So, major kudos if you pair this with a dessert! Maybe I'll attempt that route myself.

Details for participation
Are you ready to jump in and participate in the Picpoul #Winophiles event? Here are the details…

Send an email to tell me you're in: Include your blog url, Twitter handle, link to your Pinterest profile, and any other social media detail. If you know your blog post title now, include that...but you can send me that a bit closer to the event, I'd like to get a sense of who's participating and give some shoutouts and links as we go. The email is constantmotioncamilla[at]gmail[dot]com.

Send your post title to me by Monday, April 16th, to be included in the preview post. I will do a preview post shortly after getting the titles, linking to your blogs. When your post goes live, the published title should include "#Winophiles" but it doesn't need to be included for the title list. 

Publish your post between 12:01 a.m-7:00 a.m. ET on Saturday, April 21. You can always schedule your post in advance if you will be tied up around then.

Include a link to the other #Winophiles participants in your post, and a description of what the event is about. I'll provide the html code you can easily put in your initial post--which will link to people's general blog url--then updated code for the permanent links to everyone's #Winophiles posts.

Get social! After the posts go live, please visit your fellow bloggers posts' to comment and share.

Sponsored posts OK if clearly disclosed. Please be sure to disclose if your post is sponsored or if you are describing wine or other products for which you have received a free sample.

Live #Winophiles Twitter Chat April 21, 11 a.m. ET: Participating bloggers and others interested in the subject will connect via a live Twitter chat. It's a nice bring way to bring in others interested in the subject who didn't get a chance to share a blog post. You can definitely still join the blog event if you're not available for the live chat.

Friday, March 16, 2018

Sober Clams + a French Syrah #Winophiles #Sponsored

This is a sponsored post written by me in conjunction with the March #Winophiles event.
Wine samples were provided for this post and this page may contain affiliate links.

Liz of What's in That Bottle is hosting the French Winophiles this month. She wrote: "There's great variety in the Rhône, from north to south, and it should be a fun wine region to explore. And since our Twitter chat will be scheduled on March 17 -- St. Patrick's Day - perhaps we can consider the delights of Irish food with Rhône Valley wines! Sausages, bacon, Shepherd's Pie ... I can imagine all these would be delish with a Rhône red!" You can read her invitation (here) and her preview post (here).

photo from Jill at L'Occasion
Fac et Spera
Not only is Liz hosting, but she organized a sponsor to send a group of us bloggers some wine samples. Many thanks to Maison M. Chapoutier for providing us with three different wines for the event.

Maison M. Chapoutier's family motto is: Fac et Spera which, in Latin, means 'Do and Hope.' To them, those words encompass their winemaking philosophy and guide their winemaking process.

On their website, they list a respect for the terroir ("paying attention... to the world, the environment, anticipating the needs of the earth") then, a respect for the grape ("acting as a merchant for the grapes"), and a respect for the wine drinkers ("aim to always convey the same love of discover its diversity").

Yes, That's Braille on the Label
I was curious about the Braille on the label! Here's what I found: In 1993, when Michel Chapoutier had only been the lead winemaker in the family business for a few years, his friend musician Gilbert Montagné discussed his discomfort at going to a wine shop alone. He couldn't read the labels and always felt better when a friend could describe the wines available. With a little research, Chapoutier found it was a fairly simple process to add Braille to his labels. Since then, every bottle of Chapoutier includes appellation, name of the wine, vintage, and whether it's a white or a red wine.

Jill from L’Occasion has a different version of the reason based on the original owner of the vineyards who was blinded. Read her post for that explanation!

And, after Chapoutier adopted Braille on his labels, other winemakers followed suit. I recently saw Braille on a bottle from Greece...but that is for another post in another wine group.

The Other #Winophiles

Crozes-Hermitage “Les Meysonniers”
For this event, I received three bottles from them: Lubéron, Les Meysonniers Crozes-Hermitage, and La Bernardine Châteauneuf-du-Pape.* I will share pairings and posts for all of them within the coming weeks, but for today's #Winophiles' event, I am pouring their Crozes-Hermitage "Les Meysonniers."

This is a single varietal wine made from Syrah grapes that are, at least, a quarter of a century old. Grown in a blended soil, the grapes are hand-harvested and vinified in a traditional manner with through treading and remontage, also called pumping over. The Crozes-Hermitage is then aged in concrete tanks for about a year.

To the eye, the wine is an intense violet hue. Maybe it's a trick of the eye, but the color actually had me getting violet aromas, too...along with rich berry notes. On the tongue, the wine is round and full. It finishes with a tinge of sweet vanilla. Though I initially planned to pair the wine with an Irish stew made with lamb, I decided to play with the sweet and tart and serve it with seafood and a splash of citrus. Success! This was a hit with all.

You'll see the Lubéron and La Bernardine Châteauneuf-du-Pape in future posts. But I'll give a teaser and tell you that I served the Lubéron with pork and the La Bernardine Châteauneuf-du-Pape with chicken. Is your curiosity piqued? I hope so.

Sober Clams
This is a riff on an Irish dish that Jake and I love: Drunken Mussels. But the two Manns of non-drinking age don't care for the alcohol in the dish and asked if we could make it without the booze. And, when I went to the fish market, there were no mussels to be had. alcohol and no mussels; we ended up with sober clams!

  • 2 pounds clams, soaked, scrubbed, and dried
  • 1 stick of butter, divided in half
  • splash of olive oil
  • 3 to 4 whole juniper berries, crushed
  • 1 fennel bulb, trimmed and diced (approximately 1 C)
  • 1 red onion, diced (approximately 1 C)
  • 1/4 C freshly squeezed lemon juice
  • 1/4 C water
  • 1 C organic heavy cream
  • freshly ground salt
  • freshly ground pepper
  • 1/2 C fresh chopped herbs (I used a mixture of parsley, tarragon, and thyme)

Place 1/2 stick of butter and crushed juniper berries in a large, flat-bottom pan with a lid. Add a splash of olive oil to keep the butter from burning. Heat until the butter is completely melted and foamy.
Add in the fennel and onion. Cook until the fennel is softened and the onion beginning to caramelize. Deglaze the pan with water (you can do this with wine if you aren't making sober clams!). Once the water begins to simmer, pour in the lemon juice and place the clams in a single layer in the pan and add the remaining butter. Cook for one to two minutes, then pour in the cream. Stir to combine, then cover and steam until the clams open. Check them after five minutes. They are cooked and ready when the shells are completely open. 

Remove the clams and fold the herbs into the sauce. Season to taste with salt and pepper. To serve, I cooked squid ink pasta and placed them in individual serving bowls. I divided the clams evenly into the bowls and spooned the sauce over the top.

Find the Sponsor..
Maison M.Chapoutier on the web, on Facebook, on Twitter

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

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