Culinary Adventures with Camilla

Though I had all intentions to make a dessert after our Austrian cooking-around-the-world dinner , it has been a long week and I was done. But I promised Dylan that we would make the dessert, so we made it for breakfast this morning. While the French have their c rêpes, Austrians have their  palatschinken. Same thing. And because I skipped out of making apple strudel, we filled our palatschinken with an apple filling. Apple filling: sliced apples, organic brown sugar, and cinnamon. All cooked in pan with butter until the apples are softened and a caramel sauce has formed. 1 C white whole wheat flour 3 eggs 2 C milk Whisk everything together to form a thin batter. Heat and butter a griddle or frying pan over medium heat. Pour the batter onto the pan. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot. This recipe makes between 8-10 crêpes. Serve with a dusting of powdered sugar. So, now I can say that Austria is offically wrapped. ...

"The hills are alive with the sound of music..." This photo was from my cousin Katie's year-abroad. She captioned this: "Lake Wolfgang/St. Gilgen Village: Birthplace of Mozart's mother and opening sequence of the movie." Since we can't all go on a "Sound of Music" tour in Austria, like the boys' Aunt Katie-Cakes... we traveled, by tabletop, to AUSTRIA for dinner tonight on our cooking around the world adventure. A couple of things that came to mind when I think Austrian food: Wiener Schnitzel and Apfelstrudel.  There are scant few things that I just absolutely do not eat. I know, I know that there is a difference because 'don't', 'can't', and 'won't'. For this commentary, I am using them interchangeably. Fava beans, sadly, I don't eat because I'm allergic to them. But I have eaten fava, lots when I lived in Italy, and I love them! One thing I won't eat is veal. So, Wien...