Fluffy Thanksgiving Dinner Rolls

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Thanksgiving Dinner Rolls with Brown Butter

I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast. Besides, who doesn’t like browned butter and sautéed sage? Well, at least I really love this combination. Recently, I am adding those two ingredients in/on almost every meal. So I thought to myself, why not try a recipe for classic Thanksgiving dinner rolls WITH sage and browned butter? And, I am pleased to say that they turned out gorgeous.

Dinner Rolls wit Sage and brown Butter

The recipe is pretty straight forward: There are two proving times involved (each time about 1 hour) and you can divide the work for these dinner rolls between two days – which is great for Thanksgiving. There is enough food prepping anyway on this day.

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Ladder To Heaven – Himmelsleiter

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Ladder to Heaven - All Saints day, Austrian pastry

Today, I am going to share a very special recipe with you. This pastry is called “Himmelsleiter” in German, which translates to “ladder to heaven”. It goes way back, it’s really ancient. This pastry is traditionally baked and eaten around All Saints day on November 1st.

Ladder to Heaven - Pastry for All Saints day called "Himmelsleiter"

So, why is it so special? Well, because it’s kind of a lost treasure. The yeasted pastry with the interesting shape is only known in the very region of Austria where I come from (Upper Austria). And even there, not many people know of its existence. Lucky me, I grew up with a traditional bakery opposite the street from our house, which offered these treats around All Saints day.

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Quick Pickled Onions, 3 Ways

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Quick pickled onions recipe

Quick pickled onions in 3 variations: plain, with ginger, and with ginger and spices.

It  feels like I wrote my last blog post ages ago. Well, I had some very busy and not so busy weeks recently. First, the reason why I was pretty busy was because I prepared my first ever cooking class. I taught a class about Austrian cuisine at the Cambridge Center for Adult education here in Cambridge, MA … which was awesome. Honestly. Usually, I hide behind my laptop writing articles for a newspaper or for the blog, but getting in touch with people was really nice for a change. And, I think my students enjoyed what they saw and tasted ;-)

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Stovetop Veggie Frittata

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Veggie Stovetop Frittata Recipe

If I need a quick lunch or dinner, I make frittata. If I have to empty out the fridge, I make frittata. If I don’t know what to cook, I make frittata. As you can notice, there is a pattern here. I make frittatas a lot. Not only is it a very easy and quick dish to make, but you can use whatever veggies you have on hand.

Since I usually make frittata for one or two persons, I do not bother to cook it on the stovetop first and later bake it in the oven to finish. I simply make it on the stovetop – all the way. If you want to do so as well, please keep two things in mind:

  1. For a stovetop only frittata (no oven needed), the frittata must not be too thick.
  2. Choose a frying pan with an appropriate size. For this 2 persons-4 eggs-frittata I used a pan with an 8-inch diameter. You will also need a lid.

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Chia Pudding with Austrian-style Stewed Plums

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Coconut-Chia Pudding w Austrian-style Stewed Plums

In Austria, stewed plums are a big deal. No, as weird as it sounds, I am not kidding. I think for the most part this is probably because they are THE accompaniment for Kaiserschmarrn (shredded pancakes). Besides apple strudel, traditional Kaiserschmarrn is one of the most famous and iconic Austrian dishes. If you order it at any Austrian restaurant, you are almost guaranteed that they will come with stewed plums (Zwetschkenröster in German). And if Kaiserschmarrn is not served with stewed plums, stewed apricots (Marillenröster) are the way to go.

Chia Pudding w Austrian-style Stewed Plums

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Millet Bowl w/ Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

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Millet Bowl with Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple of hours before.

Millet Bowl with Semi-Dried Tomatoes and Tofu

What I am especially proud of is the tofu-marinade. I’ve always been looking to a way to make tofu …well … not boring. This soy-tahini-honey glaze is so easy and delicious (hello, 3 ingredients!) that lately I seem to prepare tofu exclusively this way. It’s my favorite quick and easy tofu marinade. So when you are finished mixing the tofu glaze, try not to eat it as is before marinating the tofu ;-)

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Semi-Dried Tomatoes (Oven-Dried)

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Oven-dried Tomatoes Recipe

Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland.

Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great.

Oven-dried tomatoes recipe

To  make sun-dried tomatoes, ripe tomatoes are left in the sun to dry for a few days, where they will lose most of their moisture. Since most people simply don’t have the option to do so (Hello, tiny Boston apartment without garden), or don’t want to wait for so long, you can achieve the same results by drying out the tomatoes in the oven.

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Lazy People’s Ice Cream (no-churn, no eggs)

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3 ingredient fruit ice cream without eggs

No-churn, no eggs, and only three ingredients: This ice cream is a real game changer. It’s ridiculously easy and quick to throw together, and yet so delicious. With this recipe, making ice cream is a 5-minute job rather than a weekend project. Seriously.

No churn no egg ice cream

You don’t need an ice cream maker to churn the ice cream, nor do you have to return obsessively to the freezer to stir. You don’t need to prepare a custard, usually an egg-sugar-milk base, as you have to do with traditional ice cream. Sweetened condensed milk takes the place of the custard base and the whipped cream adds air for a creamy texture. Mix the two together and you get a simple and very tasty, creamy, scoopable, no-egg, no-churn ice cream.

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Green Smoothie Bowl

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Green Smoothie Bowl Recipe

Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well, it was still drinkable … not super delicious but ok. However, to make the smoothie newspaper worthy, it took me quite a while to figure out a balanced leafy green – fruit – liquid ratio and combination. So I tested and tested until the green smoothies tasted delicious, the color was a bright green … and I got hooked.

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Elderflower Fritters – Gebackene Holunderblüten

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Elderflower Fritters Recipe

Elderflowers are by far the most delicious edible flowers, in my opinion. Their smell and taste is simply divine. I love to make homemade elderflower cordial, elderflower Kaiserschmarrn (shredded pancakes) or drinks and cocktails that contain elderflower syrup. One of my favorite recipes had been missing on this blog, until now: Elderflower fritters or “baked elderflowers” – if you would literally translate the German name.

Elderflowers for Elderflower Fritters

Elderflowers

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Black Bean, Mango, and Arugula Tacos

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Black Bean Mango Arugula Tacos

These Tacos are perfect for when friends come over. Everybody can assemble his own tacos according to the personal preferences, and the preparations are finished in a couple of minutes. Yes, really! And if you don’t feel like making your own white bean dip (it’s really quick and easy though), you can use a store-bought spread like hummus instead.

Black Bean Mango Arugula Tacos

I love the combination of warm and cold, of savory and fruity. Having that said, these black bean tacos with a heavenly creamy white bean dip, sweet and juicy mangos, fresh and slightly bitter arugula, and the most awesome quick pickled carrots & radishes are definitely a winner. I could eat those all week long. Another reason why I love tacos so much is because they are perfect for cleaning out the fridge.

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Quick Pickled Carrots and Radishes

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Quick Pickled Carrots and Radishes

I didn’t really plan on making these quick carrot and radish pickles. The actual plan was to make banh mi pickles – you know, these awesome daikon and carrot pickles that pimp up every banh mi sandwich. So I did (the recipe will follow soon). And, I made a lot of them. I even had quite a lot of julienned leftover carrots. Therefore, I pickled them together with some radishes that begged me with a sad face to finally use them.

Quick Pickled Carrots and Radishes

These crisp radish and carrot pickles are easy to throw together and liven up everything. I particularly like them on tacos, burgers, and as a condiment on the side of almost every dish. Hello, creamy, saucy Indian dishes!! Hello, cheese plate!

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