Fresh Green Bean Salad with Turkey Bacon, Onion, and Tomato

Ingredients

• Fresh green beans, ends removed
• 1/2 teaspoon salt, plus extra pinch for seasoning
• 1/2 medium white onion, coarsely chopped
• 5 strips turkey bacon (or pork bacon)
• 1 tablespoon extra virgin olive oil
• 1/2 cup tomato sauce or fresh Roma tomatoes, chopped
• Fresh basil leaves, torn

Instructions

1. Bring a quart of water to boil in a medium saucepan. Add 1/2 teaspoon salt.
2. Add prepared green beans to boiling water. Cook until bright green, then one minute more, maintaining an al dente consistency. Do not overcook to olive color.
3. Drain beans in colander and run under cold water for 2 minutes. Transfer to large salad bowl and set aside.
4. Heat olive oil in medium frypan over medium heat until shimmering.
5. Add chopped onions, cover, and cook for 2 minutes.
6. Add chopped turkey bacon to onions. Cook for 8 minutes, stirring to prevent sticking.
7. Add tomato sauce (or chopped tomatoes) and pinch of salt. Cook for 5 more minutes.
8. Add torn basil leaves to the bacon mixture. Remove from heat and let cool for 10 minutes.
9. Add cooled bacon mixture to green beans, tossing gently to combine.

Serving

Serve warm as a side dish or salad. Flavors develop further when served the next day.

Notes

• Watch beans carefully while cooking - they should remain bright green and crisp-tender
• Can be made with either turkey or pork bacon according to preference
• Dish can be served immediately or made ahead

Spinach and Broccoli Rabe Sautéed with Garlic, Lemon Zest, Hot Chicken Sausage and Penne Pasta

Ingredients

• 3 large garlic cloves, finely chopped
• 1 bag (10 oz) fresh pre-washed spinach
• 1 bunch broccoli rabe, stems removed and discarded
• 2 tablespoons virgin olive oil
• Salt to taste
• 1 pound chicken sausage, cut into bite-size pieces
• 1 cup penne or rotelli pasta
• 1/4 teaspoon salt (for pasta water)
• 1 teaspoon lemon zest
• 1/3 cup Parmesan cheese (optional)
• Red pepper flakes (optional)

Instructions

For the Greens

1. Heat olive oil over medium heat until shimmering.
2. Add chopped garlic and brown for 2 minutes.
3. Add broccoli rabe, sprinkle with salt, cover and steam until light green.
4. Add spinach, salt lightly, cover, and reduce heat to medium-low. Cook for 3 minutes.
5. Uncover and stir greens from bottom up, mixing with garlic. Taste and adjust salt.
6. Transfer to large bowl and set aside.

For the Sausage

1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper or foil.
3. Arrange sausage pieces on sheet and bake for 10 minutes.
4. Turn sausage pieces and bake additional 8 minutes until thoroughly cooked with no pink center.
5. Remove from oven and let cool.

For the Pasta

1. Bring 1 quart water with 1/4 teaspoon salt to rolling boil.
2. Add pasta and cook according to package directions until al dente (pasta should be light straw color).
3. Drain and rinse with cool water, shaking off excess moisture.

Assembly

1. Add cooked pasta to bowl with greens, tossing gently.
2. Sprinkle with lemon zest.
3. Add Parmesan cheese and red pepper flakes if desired.
4. Gently fold in cooled sausage pieces.

Serving

Serve warm.

Notes

• Watch pasta carefully to avoid overcooking - it should be light straw colored, not white
• Handle ingredients gently when mixing to maintain texture
• Pasta will double in size when cooked

Homemade Manicotti Crepes with Ricotta Filling

Background

This Italian-American dish differs from traditional Italian cannelloni, though both serve as vessels for cheese and other fillings. This recipe uses homemade crepes instead of pasta tubes, following a traditional family method.

Ingredients

For the Crepes

• 1 egg, room temperature
• 1 cup all-purpose flour
• 1 cup water, room temperature
• Pinch of salt
• 1 stick butter for greasing pan
• Wax paper (12+ squares)

For the Filling

• 1 pound fresh ricotta
• 1 egg
• 2 tablespoons minced flat leaf parsley
• 1/2 cup Parmesan cheese
• 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
• Dash of salt
• Fresh ground black pepper
• Dash of nutmeg

For Serving

• Tomato sauce
• Additional Parmesan or mozzarella for topping

Instructions

Make the Crepes

1. Blend egg, flour, water, and salt on low speed until completely mixed.
2. Heat 9-inch non-stick pan over medium heat.
3. Grease pan lightly with wrapped butter stick before each crepe.
4. Pour batter to form 4-inch disc in center, then rotate pan to spread batter thinly across bottom.
5. Cook for 2 minutes or until center is set (doesn't wiggle when pan is shaken).
6. Flip onto prepared wax paper square to cool.
7. If batter thickens, stir and add up to 1/4 cup water as needed.
8. Repeat to make 12 crepes.

Prepare Filling

1. Beat ricotta, scrambled egg, parsley, Parmesan, salt, pepper, and nutmeg until well blended.
2. Fold in mozzarella cubes.

Assemble Manicotti

1. Line cookie sheet with wax paper.
2. Place 3 tablespoons filling in center of each crepe.
3. Fold sides over to create sleeve around filling.
4. Arrange on cookie sheet.
5. Freeze for 3 hours until solid.
6. Transfer to freezer bag for storage.

To Serve

1. Preheat oven to 350°F.
2. Layer baking dish with tomato sauce.
3. Arrange frozen manicotti.
4. Top with additional sauce and cheese.
5. Bake 25-30 minutes.
6. Broil 2-3 minutes until golden brown.

Storage

• Frozen manicotti keep up to 2 weeks
• Store in freezer bag once completely frozen

Notes

• Keep crepe batter well-stirred and thin enough to spread
• Each crepe needs fresh butter coating for proper release
• Crepes are done when center is set and doesn't wiggle

Settling into Winter: A January Reflection

After the festive rush of December, January arrives as a welcome harbinger of winter's true settling. Here in the Northeast, we've been blessed with mild weather - Knockout Roses blooming past their season and Christmas cacti preparing for a second flush of fuchsia and red. But as they say, "the party is over."

Gone are the ugly sweater parties, overpriced prix fixe dinners, and constant holiday hubbub, ending with a satisfying thud. January brings a seriousness, a time to embrace winter properly. And despite my love for decorating, cooking for family and friends, entertaining, and carol singing, the holiday season's end brings an unexpected relief.

No more "great deals" or "two for one if you act now!" advertisements assault my senses. My desires have distilled to something purer: winter's embrace and blessed solitude. In this newfound silence, joy emerges from life's subtle symphonies - windshield wipers whispering their back-and-forth wisdom as fresh snow clings to glass, the sound of my own breath creating clouded patterns on windows, ice-laden branches swaying like crystal wind chimes in the wind.

These moments belong to me alone - to see, to hear, to feel. This silence was made for me. This is what it means to settle into winter.

Tiny House/Big Love: A Generational Story

The First Dollhouse

My cousin lived upstairs in our building, proud owner of a magnificent Victorian dollhouse complete with wraparound porch and beautifully appointed rooms. Her mother, my aunt, crafted its decorations with care - sewing curtains, bedspreads, and pillows, even crocheting a special spread for the pink "little girl's" room. The church across the street provided discarded bouquet ribbons for additional touches. The whole creation stood in stark contrast to our spare apartment below, seeming magical to my young eyes.

A Christmas Disappointment

When my cousin discovered the allure of teenage life and boys, the dollhouse vanished without trace. That Christmas, I pleaded with Santa for one just like it. Instead, Christmas morning revealed a tin dollhouse with printed curtains, a simple kitchen, and plastic plates - even a tiny rubber turkey for make-believe baking. I wept, seeing only how different it was from my cousin's cherished Victorian. The memory of that perfect dollhouse lingered in my childhood dreams.

Love Renewed

Years later, while visiting Cape May with my husband, we discovered miniature Victorian houses displayed throughout the town. Inspired, my husband crafted me a dollhouse for my birthday, completely furnished for every season. Though it eventually fell into lonely hibernation as time passed, this year brought new life - my husband and son together restored it as a birthday gift, transforming it into a labor of love passed down through generations.

Spinach Crepe Casserole (Shortcut Version)

Ingredients

For the Filling

• 2 lbs fresh spinach, washed
• 1 Vidalia onion, chopped
• 1/2 cup ricotta cheese, well-drained
• 1/2-2/3 cup Parmesan cheese, grated
• Salt to taste
• Black pepper to taste
• Dash of nutmeg
• Additional Parmesan for topping

For the Base (Choose One)

• Store-bought frozen crepes
• No-boil lasagna strips
• Flour tortillas

For Homemade Crepes

• 1 egg
• 1 cup all-purpose flour
• 1-1.5 cups water
• 1/8 teaspoon salt
• Butter or oil spray for pan

Instructions

Spinach Filling

1. Sauté Vidalia onions in deep frypan
2. Add spinach and light sprinkle of salt
3. Cover and steam until wilted but not overcooked
4. Blend mixture on low for 30 seconds
5. Add drained ricotta, salt, pepper, and nutmeg
6. Mix in Parmesan cheese
7. Blend all ingredients on low for 1 minute

Assembly & Baking

With Crepes

1. Grease casserole dish
2. Layer overlapping crepes on bottom
3. Add spinach mixture
4. Top with overlapping crepes
5. Sprinkle with Parmesan
6. Bake at 400°F for 10 minutes until bubbly and brown

With No-Boil Lasagna

1. Grease casserole dish
2. Layer overlapping lasagna strips
3. Spray/sprinkle 1/3 cup hot water over strips
4. Add spinach mixture
5. Top with lasagna strips
6. Add another 1/2 cup boiling water
7. Add thin butter slices and Parmesan
8. Cover with foil
9. Bake at 400°F for 15 minutes
10. Broil on low for 3 minutes until brown

With Flour Tortillas

1. Follow same steps as crepes but do not overlap tortillas

Homemade Crepe Instructions

1. Prepare wax paper squares (dozen 5"x7" rectangles)
2. Blend egg, flour, water, and salt until thin
3. Heat 8-inch nonstick pan, butter/oil spray
4. Pour 1/4 cup batter, swirl to cover pan
5. Cook until edges bubble
6. Flip, cook 1 minute more
7. Stack between wax paper to cool

Storage

• Fresh crepes: refrigerate up to 2 days
• Frozen crepes: keep up to 2 weeks

Notes

• Drain ricotta thoroughly to prevent excess moisture
• Adjust water in crepe batter for proper consistency
• Watch carefully under broiler to prevent burning

All-Purpose Herb Mix from Lake Maggiore Provisions Store

Ingredients

• 1/3 cup dried basil
• 1/3 cup dried rosemary
• 1 tablespoon oregano
• 1 teaspoon lemon zest
• 1 pinch kosher salt
• 1 pinch ground chili pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Parmesan cheese
• Black peppercorns (for storage)

Instructions

1. Combine all dried herbs and spices in a bowl
2. Add lemon zest and Parmesan cheese
3. Mix thoroughly
4. Transfer to glass jar
5. Top with layer of black peppercorns
6. Seal tightly

Uses

Pasta

• Toss with buttered pasta and olive oil
• Add to pasta with:
  • Sautéed spinach
  • Broccoli rabe
  • Steamed fresh asparagus
  • Sautéed shrimp
  • Bite-sized salmon pieces
• Garnish with chopped flat leaf parsley

Meat Rubs

• Use as rub for:
  • Steak
  • Chicken

Storage Notes

• Keep in sealed glass jar
• Top with black peppercorns to absorb moisture and prevent spoilage
• Store in cool, dry place

Origin Note

This recipe comes from the Lake Maggiore region and is part of a collection of Alpine cuisine, specifically from Austrian culinary traditions.

Austrian Dumplings (Tyrolese Knödel)

Traditional dumplings served with mushroom ragout or in spinach variation

Basic Dumpling Ingredients

• 6 slices stale white bread, crusts removed
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• Ground black pepper to taste
• 2 tablespoons grated Vidalia onion
• 1/2 teaspoon rosemary (dried or fresh)
• 1/2 teaspoon fresh chopped chives
• 1 tablespoon olive oil
• 1 pat butter
• White flour as needed
• Salted water for boiling

Basic Instructions

1. Cut bread into 1/2-inch cubes
2. Season bread with salt, pepper, and rosemary in large bowl
3. Heat milk and water to slight boil, pour over bread
4. Cover bowl, let rest 10 minutes
5. Sauté onions in butter and olive oil until translucent
6. Mix softened bread with eggs and cooled onions by hand
7. Form 2-inch balls with wet hands (add water if too dry, flour if too wet)
8. Cook in simmering salted water for 15 minutes
9. Remove with slotted spoon
10. Garnish with chives

Spinach Variation Ingredients

Additional ingredients:

• 1/2 pound fresh spinach (or frozen equivalent)
• 1/2 cup Parmesan (Reggiano or Grana Padano)
• Pinch of nutmeg
• Olive oil for sautéing
• Sweet onions for sautéing

Spinach Variation Instructions

1. Sauté spinach and onions with salt
2. Cover, remove from heat, let wilt 10 minutes
3. Drain and squeeze in clean tea towel
4. Cool spinach 30 minutes
5. Mix with basic bread mixture
6. Add eggs, Parmesan, pepper, and nutmeg
7. Form ping pong-sized balls
8. Cook in simmering water 25 minutes
9. Drain on paper towels
10. Serve with butter and additional cheese

Serving Suggestions

Basic Version

• With mushroom, onion, and rosemary ragout
• With pork or beef stew

Spinach Version

• As main dish
• With fish
• In chicken or beef consommé
• Paired with Riesling wine

Notes

• Don't overwork the dough
• Use minimal flour - just enough to hold shape
• Ensure bread has no hard pieces before forming dumplings

All-Purpose Herb Mix from Lake Maggiore Provisions Store

Ingredients

• 1/3 cup dried basil
• 1/3 cup dried rosemary
• 1 tablespoon oregano
• 1 teaspoon lemon zest
• 1 pinch kosher salt
• 1 pinch ground chili pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Parmesan cheese
• Black peppercorns (for storage)

Instructions

1. Combine all dried herbs and spices in a bowl
2. Add lemon zest and Parmesan cheese
3. Mix thoroughly
4. Transfer to glass jar
5. Top with layer of black peppercorns
6. Seal tightly

Uses

Pasta

• Toss with buttered pasta and olive oil
• Add to pasta with:
  • Sautéed spinach
  • Broccoli rabe
  • Steamed fresh asparagus
  • Sautéed shrimp
  • Bite-sized salmon pieces
• Garnish with chopped flat leaf parsley

Meat Rubs

• Use as rub for:
  • Steak
  • Chicken

Storage Notes

• Keep in sealed glass jar
• Top with black peppercorns to absorb moisture and prevent spoilage
• Store in cool, dry place

Origin Note

This recipe comes from the Lake Maggiore region and is part of a collection of Alpine cuisine, specifically from Austrian culinary traditions.

Austrian Dumplings (Tyrolese Knödel)

Traditional dumplings served with mushroom ragout or in spinach variation

Basic Dumpling Ingredients

• 6 slices stale white bread, crusts removed
• 1/2 cup warm milk
• 1/2 cup warm water
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• Ground black pepper to taste
• 2 tablespoons grated Vidalia onion
• 1/2 teaspoon rosemary (dried or fresh)
• 1/2 teaspoon fresh chopped chives
• 1 tablespoon olive oil
• 1 pat butter
• White flour as needed
• Salted water for boiling

Basic Instructions

1. Cut bread into 1/2-inch cubes
2. Season bread with salt, pepper, and rosemary in large bowl
3. Heat milk and water to slight boil, pour over bread
4. Cover bowl, let rest 10 minutes
5. Sauté onions in butter and olive oil until translucent
6. Mix softened bread with eggs and cooled onions by hand
7. Form 2-inch balls with wet hands (add water if too dry, flour if too wet)
8. Cook in simmering salted water for 15 minutes
9. Remove with slotted spoon
10. Garnish with chives

Spinach Variation Ingredients

Additional ingredients:

• 1/2 pound fresh spinach (or frozen equivalent)
• 1/2 cup Parmesan (Reggiano or Grana Padano)
• Pinch of nutmeg
• Olive oil for sautéing
• Sweet onions for sautéing

Spinach Variation Instructions

1. Sauté spinach and onions with salt
2. Cover, remove from heat, let wilt 10 minutes
3. Drain and squeeze in clean tea towel
4. Cool spinach 30 minutes
5. Mix with basic bread mixture
6. Add eggs, Parmesan, pepper, and nutmeg
7. Form ping pong-sized balls
8. Cook in simmering water 25 minutes
9. Drain on paper towels
10. Serve with butter and additional cheese

Serving Suggestions

Basic Version

• With mushroom, onion, and rosemary ragout
• With pork or beef stew

Spinach Version

• As main dish
• With fish
• In chicken or beef consommé
• Paired with Riesling wine

Notes

• Don't overwork the dough
• Use minimal flour - just enough to hold shape
• Ensure bread has no hard pieces before forming dumplings

All-Purpose Herb Mix from Lake Maggiore Provisions Store

Ingredients

• 1/3 cup dried basil
• 1/3 cup dried rosemary
• 1 tablespoon oregano
• 1 teaspoon lemon zest
• 1 pinch kosher salt
• 1 pinch ground chili pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Parmesan cheese
• Black peppercorns (for storage)

Instructions

1. Combine all dried herbs and spices in a bowl
2. Add lemon zest and Parmesan cheese
3. Mix thoroughly
4. Transfer to glass jar
5. Top with layer of black peppercorns
6. Seal tightly

Uses

Pasta

• Toss with buttered pasta and olive oil
• Add to pasta with:
  • Sautéed spinach
  • Broccoli rabe
  • Steamed fresh asparagus
  • Sautéed shrimp
  • Bite-sized salmon pieces
• Garnish with chopped flat leaf parsley

Meat Rubs

• Use as rub for:
  • Steak
  • Chicken

Storage Notes

• Keep in sealed glass jar
• Top with black peppercorns to absorb moisture and prevent spoilage
• Store in cool, dry place

Origin Note

This recipe comes from the Lake Maggiore region and is part of a collection of Alpine cuisine, specifically from Austrian culinary traditions.

Alpine Travel Notes: Observations from Switzerland & Italy

The Farm Visit

A visit to a Swiss dairy farm revealed an unexpected twist - the farmer had transitioned to raising beef cattle, finding it more profitable than dairy farming. Despite offering us local cheeses and bread, he admitted the cheese wasn't from his farm. The irony of possibly eating imported cheese on a Swiss farm tour wasn't lost on us!

Home-Hosted Dinner in Brienz

We dined with Charlotte, a university art history professor, and Daniel, an archaeologist, in their 1700s home. The historic building featured:

• Wide oak floorboards
• Casement windows
• Low door lintels

Their perspective on Swiss versus American politics was enlightening. They emphasized Switzerland's focus on compromise and coalition-building, contrasting it with America's political divisions. Yet they noted Americans' ability to unite behind their flag despite internal disagreements.

Dining Observations

The Hooters Incident

In Interlaken, principles met practicality when a late-night search for soup led to an unexpected visit to Hooters - the only open restaurant. A humbling reminder that sometimes circumstances override convictions.

Swiss Sausage Etiquette

Learned the proper Swiss way to eat sausage:

1. Cut from top to bottom
2. Peel off casing with fork and knife
3. Slice and eat

Italian Pizza Culture

At Osteria d'Amici in Lago Maggiore:

• Pizza must be eaten with knife and fork
• No takeout boxes or individual slices available
• Features sublime buffalo cheese and perfect crust balance

Italian Dining Establishments

Osteria

• Originally a wine bar
• Evolved to serve snacks and light meals

Trattoria

• Informal, family-style dining
• Paper placemats
• Single waiter service
• Family-style platters

Restaurant (Formal)

• Elegant, formal dining
• White tablecloths
• Multiple specialized staff:
  • Maître d'hôtel
  • Wine steward
  • Multiple waiters
  • Bus staff
• Full service includes wine pairing, multiple courses, dessert cart

Mountain Experiences

Edelweiss Myth

• Small white mountain wildflower
• "The Sound of Music" connection largely unknown in Europe
• Song often mistaken for Austrian national anthem

Jungfrau Experience

• Reached Kleine Scheidegg station (2061 meters/6,762 feet)
• Experienced altitude effects:
  • Dizziness
  • Labored breathing
  • Fatigue
• Notable peaks in area:
  • Matterhorn (4478m)
  • Jungfrau (4122m)
  • Monch (4107m)