Here is an easy and very effective fun napkin fold for the holidays! Any color napkin works!
Cranberry Vinaigrette With Lettuce, Dried Fruit, Goat Cheese & Walnuts
Jan Doty shared this colorful salad at a dinner party and I’ve made it three times this month! It’s a tart dressing added to lettuce, toasted nuts, sweet dried fruits and creamy goat cheese crumbles. Love it!
Dressing
- In a food processor pulse and chop together:
1 cup fresh cranberries
2 tablespoons sugar
- Remove 1/2 of the mix and place in a bowl
- Add to the processor:
2 teaspoons grated lemon zest
4 tablespoons fresh lemon juice
- Process till smooth and then slowly drizzle in:
1/2 cup olive oil
- Add the olive oil mix to the reserved cranberries and stir
- Season with salt and pepper
- To assemble the salads layer the following:
Red leaf lettuce or a colorful mix of lettuce
Goat cheese crumbles, purchase pre-crumbled
Dried cranberries and blueberries
Toasted nuts such as walnuts, almonds or pecans
- Drizzle the dressing over the salad
- An alternative is to combine and toss all the ingredients in a large serving bowl
This quantity serves about 10 or so.
Thanksgiving Stuffing
The stuffing is my favorite part of the Thanksgiving dinner. I’ve made many variations of stuffing adding ingredients like ground beef, diced giblets, fennel, eggs, dried fruit…. The recipe below is our family favorite! It’s a classic stuffing with dried bread cubes, sautéed vegetables, herbs and turkey broth. The cornbread and sourdough bread is from Martha Stewart’s recipe. A 24 oz or so size of standard white bread is also very good! Such a loaf is Aunt Millie’s Buttermilk Bread
  
I’ve been following Martha Stewart since she began her empire. This stuffing is based on her recipe.
At least a day before prepare a cornbread recipe in an 8×8 inch baking pan. I use a Martha recipe. The recipe on the yellow cornmeal container is also good
I use a local bread called Spatz white bread. A sourdough also is good. It needs to be dried out on a rack at least a day before.
An alternative is to only use a standard loaf of white bread such as a 24 oz loaf of Aunt Millie’s Buttermilk bread instead of making cornbread and using Spatz bread.
I also make my own turkey  stock. At least 2 days before, follow my recipe for Chicken Soup with Vegetables. Make the stock only and roast 2 turkey wings and 2 drumsticks.
Also a day ahead I like to sauté the vegetables and herbs together.  This is not necessary though. You can sauté the vegetables the same time you’re making the stuffing.
- In a large saucepan melt 4 tablespoons butter. Sauté the following:
2 medium yellow onions, chopped
4 carrots, diced
4 stalks celery, diced
1 fennel bulb, chopped, optional
2 large cloves garlic, minced
- When softened add these herbs:
2 teaspoons each dried sage, thyme and marjoram
2 tablespoons each fresh rosemary and parsley
1 teaspoon salt
1/2 teaspoon black pepper
- Sauté another 5 minutes. Cool and refrigerate overnight or mix in with the bread if you’re ready to go!
- On serving day put the stuffing together.
- In a large mixing bowl combine the dried cornbread and white bread that has been sliced into cubes. I slice the bread into 16 squares
- Mix in the vegetables.
- Optional is to add 1 cup dried Michigan cherries. I usually don’t.
- Lastly, take 4 cups turkey stock that has been heated and mix into stuffing.
- Pour into a buttered 9×13 baking dish. Cover with foil.
- Bake at 350 degrees 20 minutes. Uncover and bake another 10 minutes. It only needs to be heated through and slightly crisped up. Over baking will dry it out. 🦃
- Voila!
Baked Macaroni and Cheese
The ultimate comfort food for all ages!
My young grand kids were coming so I prepared this for them. It was a family favorite when I was a child and when my children were young. Everyone loves it!
This is from a Chicago cooking school back in the day, The Francois and Antoinette Pope School Cookbook, where my mom took lessons. This was before Julia Child, post WWII.
1 pound elbow macaroni, cooked in salted water and drained
In a large saucepan melt 2/3 cup butter
Whisk in 2/3 cup flour and simmer a few minutes.
Whisk in 2 tablespoons dried mustard and 1/2 teaspoon salt. Simmer a minute.
Gradually whisk in 4 1/2 cups hot milk. Stir constantly and simmer 5 minutes.
Add 12 ounces American cheese or Velveeta cheese. Stir until melted.
In a buttered 2 quart casserole layer the macaroni and cheese sauce in several layers. Top with sauce.
Layer 5 American cheese slices on top and bake at 425 degrees for 20-30 minutes or until browned.
Chicken or Turkey Soup with Vegetables
This soup is guaranteed to be delish, it does not take a lot of work, but you need to plan for a 2-3 day process. The chickens or turkey need roasting and the pan drippings and broth both need to be chilled overnight to allow all the fat to rise to the top so it can be removed and discarded.
If you don’t have the time, pour the drippings from the roasting into a fat separator or a clear measuring cup. Allow to sit 20 minutes so the fat can rise to the top. Then pour the fat away or open the bottom of the fat separator so the good drippings can be dropped into a container or poured into the stock.
I use all organic chickens and produce for the best flavor!
Barbara Kafka’s book, Soup a Way of Life, was used for guidance in developing this recipe.
Stage 1: Roasting the Chickens or Turkey
An easy alternative is to buy 3 deli roasted chickens which are smaller than the 5 pounders I roast, but then you won’t get the pan drippings to enrich your stock!
In a large roasting pan with a flat or V-shaped turkey rack in the bottom, place two 5-pound organic roasting chickens that have been rinsed well and dried with toweling.
Sprinkle chickens generously with kosher salt. The turkey should be brined or salted overnight first. More info below.
Place roaster on the bottom rack of a preheated 425 degree F oven
Brush skin with melted butter
Roast chickens 25 minutes and then rotate pan front to back. Brush skin with butter. Roast another 25 minutes and rotate again. Brush skin with butter. Add 1/2 cup water to pan. Add more water as needed. You should end up with at least 1 and 1/2 cups of pan drippings.
Roast another 25 minutes or until thickest part of breast reads 160 and the thigh reads 170 degrees on an instant read thermometer.
Let chickens rest on the stove top 15 minutes. Serve or debone completely. Reserve all bones.
The turkey roasting
We call this TURKZILLA!
The turkey takes longer. Roast breast side down on a foil covered rack that’s been punctured with many knife slits, 45 minutes at 425 degrees then turn breast side up. Roast 1 -1 1/2 hours at 325 degrees or until internal breast temperature reaches 160 degrees. Maintain 1 cup or more of water in the pan while roasting.
For more specifics go to CooksIllustrated.com and look up Roasted Salted Turkey
Add more water to the roasting pan and heat on the stove top if the drippings stick to the pan. Pour into a container. Refrigerate overnight and then remove the fat layer on top. To cut corners pour drippings into a clear container and let sit 20 minutes. Use a fat separator if you have one.
This fat separator opens at the bottom so the handle can be squeezed and the drippings only are dropped out of the bottom.
Stage 2: The Broth or Stock
The Perfect Stock Pot!
In a large pot place all the bones of 2 large roasting chickens or 1 turkey and cover with water by an inch.
Add the reserved drippings. Cover stock and bring to a boil.
Allow broth to barely simmer so bubbles are just breaking the surface of the liquid, with the lid slightly ajar, 4-5 hours. Add water if the level falls below the bones.
Remove from the heat and cool 15 minutes.
Strain broth through a colander and a fine mesh strainer or cheese cloth into a large pot or bowl. Pour strained broth into storage containers. I use quart size canning jars. This makes about 3-4 quarts.
Refrigerate stock overnight to allow fat to rise to the surface and solidify. Discard fat before using broth.
Stage 3: Making the Soup
In a large pot melt 2 tablespoons butter over medium heat
Stir in 1 large shallot, chopped and 2 leeks, washed well and sliced (white and light green parts) or 2 onions, peeled and cut in wedges
Sauté until translucent. Add 1-2 large cloves garlic, minced and sauté 10 seconds. Don’t brown the garlic!
Add 8-12 cups roast chicken broth and bring to a boil
Add 1 fennel bulb, sliced horizontally or 8 stalks celery, sliced
1 turnip, peeled and diced, optional
1 pound thin carrots, peeled and sliced into coins or a fun squash like delicata, seeded, cut in 1/4s and sliced
Simmer with a cover 5 minutes
Add 3-4 small zucchini (the striped zucchini variety is attractive). You can also add yellow summer squash. Simmer with a cover 5 minutes
Voila! Your soup is finished! This is a very fresh tasting soup so don’t overlook the vegetables. They should hold their shape. Reheating will cook the vegetables further.
Apple Crisp
This fruit crisp is a lighter substitute for apple pie. It has less flour, sugar and fat than pie!
I made these crisps in individual ramekins. About 12 per recipe. Cut the recipe in 1/4 if you only want to make a few little ones!
Preheat your oven to 375 degrees F or 350 if using a glass or ceramic baking pan.
Topping
Prepare topping first in a food processor with the steel knife blade or large mixing bowl
3/4 cup unbleached all purpose flour, lightly added to measuring cups, not packed
1/2 cup light brown sugar, packed
1/2 cup white granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated if possible
1/2 teaspoon ground cardamom
1/2 teaspoon salt
10 Tablespoons cold butter (1 stick + 2 Tablespoons) cut into 1/4 inch pieces
1 and 1/2 cups almonds or pecans, coarsely chopped (finely chopped if mixing topping by hand)
Combine dry ingredients in food processor or bowl. Add butter and pulse for 3- four second bursts so it looks like cornmeal. Add nuts and pulse again for 5-one second bursts till it looks like wet sand. Do not over mix. Keep in frig while preparing apples. If mixing by hand add butter and pinch butter till it looks like wet sand. Then mix in finely chopped nuts.
This is what the topping looks like before adding the nuts.
Fruit
6 pounds McIntosh and Granny Smith apples (12 cups peeled and cut into medium chunks)
1/2 cup white granulated sugar
1 and 1/2 Tablespoons lemon juice or more if desired
1 teaspoon grated lemon zest
Combine above ingredients in a large bowl. Pour evenly into a 9×13 inch baking pan.
Sprinkle topping evenly over apples.
Place crisp in middle of oven. Bake 40 minutes or until fruit bubbles and the topping is light brown.
Other fruit can be used. If using plums, mix 2 Tablespoons quick cooking tapioca with the plums.
If you want a darker crust, use the broiler for a few minutes.
Serve with ice cream
4 Months in France, Portugal, Spain, and Italy
Here is a list of my 25 posts of our adventure in Europe. This is like a table of contents of our trip. Go above to Recipes and clock on Travel Eats. You’ll find this list of posts there!
What’s To Eat in Paris?
What’s To Eat in Lisbon?
What Else is There to Eat in Lisbon?
What’s to Eat in Seville?
What’s to Do and Eat in Córdoba Spain?
What to Eat and Do Near Sitges Spain?
What’s to Eat in Provence?
Village Hopping in Provence Part 1
Village Hopping in Provence Part 2
What’s to Eat in Provence?
What’s to Eat in Corsica?
Where to Go in Corsica?
What’s to Eat in Sardinia?
Where to Go in Sardinia?
What’s to Eat in Sicily?
Discovering Sicily
Beautiful Puglia and It’s Trulli
What and Where is Puglia?
What’s to Eat in Puglia and Where is It?
What’s to Eat and Do in Sorrento and the Amalfi Coast? Part 1 of the Amalfi Coast
Beautiful Sorrento and the Amalfi Coast, Part 2 of the Amalfi Coast
Sorrento, Making Limoncello and Beyond, Part 3 of the Amalfi Coast
Sorrento, Herculaneum and Naples, Part 4 of the Amalfi Coast
Assisi
2 Days in Milano
Istanbul Backstreets and Eats
Istanbul Backstreets and Eats
Our 4 month adventure ended with Istanbul. It seems kinda crazy flying 4 hours further east from Milan to Istanbul for a few days and then back west for an 11 hour flight to Chicago! The tickets with Turkish Air were half the price of the other airlines and they are the highest rated airline in Europe! And we love Istanbul. We spent a week there last year
This time we also rented an apartment, but in a less traveled neighborhood, Fener–Balat. This is like the new Brooklyn. It’s a neighnorhood of immigrants and lower income folks, but is now appreciated by the young professionals. Antique shops, and some are closet size, coffee shops and new renovation. It’s fun, but sketchy too. Here are some pics of the neighborhood.
Our first floor apartment
Men like this collect recyclables all over Istanbul with their carts
Old run down buildings are being bought and renovated in the past few years
Some creative design and a streetwise child
This is the street of our apartment. I’ve been told it was used in the most recent James Bond film! The streets are their living rooms. People sit on the sidewalks and streets all day.
Antique shops are everywhere, of many varieties
This lady bakes in this local bakery in a wood burning oven
Streets like this are slowly being purchased and renovated
This woman is washing off her sidewalk with water
This man walks around selling pastries from his cart
This man sells and buys old things from his cart.
This man sells sandwiches
Another salesman of all things but his dogs
People tend to walk in the streets rather than the sidewalks
Kids walking through traffic and waiting for the train to pass
Families walking through traffic on busy Istanbul streets
We did not see one dryer in any of our apartments throughout Europe. Hang drying is everywhere
Local fast food:
A fried ground lamb burger mixed with spices and breadcrumbs
A fresh baked custard
This is called Wednesday Market or Caramba, because it’s held on Wednesdays in the Balat neighborhood
Our favorite coffee shop in Balat, Coffee Department, where the owner scientifically roasts coffee beans and has a variety of coffee making styles. I love these floors!
Notice his hand made coffee making apparatus
And here is the traditional Turkish coffee shop
The shop owner is enjoying his newly purchased reel to reel tape player!
We truly loved our stay in Fener-Balat
We took a lovely boat trip to Prince’s Islands. It was an overcast day, but we enjoyed the sights anyway. The Bosphorus is a busy waterway always filled with fast moving boats of all sizes.
There are 3 Prince’s Islands. We went to the largest one. It reminds me of Mackinac Island. No cars, only horse and buggies, wood frame large houses and very picturesque. 
We took the horse and buggy to the interior of the island where we then walked a mile to the top of the hill for some great views and yummy food!
A mosque/church on this hill With scarfs to cover your head, arms and legs.
A deep fried thin pastry filled with provolone like cheese and qbits of sausage
Another deep fried pastry filled with ricotta like cheese
This is one of the thin pastry doughs used here
Other pastries with cheese and spinach fillings
Making stuffed grape leaves with a grain and vegetable filling
In our Balat neighborhood we ate dinner at Agora, a very nice restaurant. Here is a tray of mezes or small plates: eggplant, thick yogurt with hot peppers, herbed olives, ground pistachio and almond and dill mixture, yogurt with fresh basil and spices, seabass in tomato with cilantro.
This is a main course like meze of sliced lambs liver with sliced onion and peppers
Lamb chops with a grilled pepper
Calamari in a fish sauce
One of the many entrances to the Grand Bazaar. We bought nice quality jewelry this time and last year from EFES
Lunch at the Grand Bazaar is a ground lamb and spice mixture grilled on skewers
Village Salad with a Pomegranate Dressing
A dessert of ground pistachio and honey pudding
Haggia Sophia means Holy Wisdom and was originally a church, then became a mosque, then a church and is now a museum. First built in 537
The Blue Mosque or the Sultan Ahmed Mosque was built in 1609 and is known as the blue mosque because the interior has blue tiles.
Ancient column called the Egyptian Obelisk was built in 1500 bc and moved to Constantinope in 390. This is located in the Hippodrome which is where the ancient chariots would race.
This cistern of Istanbul is one of hundreds and is called the Basilica Cistern and is where the water reserves were stored up through modern times. There was originally a Basilica in its place and after a fire in 476 the cistern was built. It’s a popular place since the latest Dan Brown book was set here.
This is St George’s Church and is the center of the Greek Orthodox Church and home of the Patriarch. There has been a rule that no church should be larger than a mosque, so this church is small.
Mosque and gardens in the Balat-Fener neighborhood called Mosque of Fatih. We learned the government pays for the care and upkeep of the mosques. Interesting to see such a lavish mosque in a poor worn out neighborhood
The flower beds in Istanbul are all curvy and elaborate. They use sod cutters to make the patterns. The designs remind me of Arabic script.
Washing area for men to clean their hands, face and feet before entering the mosque
My favorite drink only available in Turkey! Ayran, a thin yogurt drink with added salt. Very similar to a salty buttermilk. It’s available everywhere!
Our last night we went to the rooftop bar at the Marmara Pera Hotel. The views were the best in the city and so worthwhile! We had dinner at the rooftop terrace at Duble Meze in the Palozzo Donizetti Hotel. Fabulous!
Duble Meze in the Palazzo Donizetti also has great views! The food is fantastic! You can see the Marmara Pera Hotel is close by
Duble Meze Menu
Tabouli with yogurt, stuffed mussels and Circassian pate.
Roasted marinated peppers topped with a melted cheese
Chocolate coffee mousse and chocolate cake squares
The next morning we boarded a Turkish Air flight to Chicago which began with Turkish Delight! A sweet memorable end to a glorious 4 month trip!
Two Days in Milano
Milan is the Paris of Italy. Paris is always a good idea as Audrey Hepburn says. I think Milan is too!
Every time we go, we discover something new. This time it was the Boscolo Hotel, the hair make over at Marchianos, the Salsamenteria di Parma Restaurant, the Poldi Pezzoli Museum and of course the shopping and the risotto! It was only 2 days, but every minute was packed!
We always treasure our visits with the Nebulonis! They met us at the Boscolo Hotel where we stayed.
Cool lobby of the Boscolo!
Boscolo Lounge
Boscolo Pool and Spa
Our bedroom at the Boscolo
Cool bedside lamp
Breakfast buffet mini pancakes skewered with ham and cheese at the Boscolo!
Dinner at Salsamenteria di Parma Restaurant. Very authentic food from the food capital of Italy, Emilia-Romagna!
Lambrusco is a sparkling light red wine served cold to balance the heavy flavors of the Emilia–Romagna region.
And at this rustic restaurant it is served in ceramic bowl!
Here are 2 spreads for the rustic crusty bread:Parmesan with olive oil spread and sautéed onion spread
Prosciutto and sausages, specialties of a salumeria, which is an Italian deli.
Lasagne with a meaty ragu and Parmesan cheese
Ravioli filled with zucca, which looks like our pumpkin and tastes like our butternut squash.
And for dessert, Salumi de Chocolat! This is a dessert I have made which is a base of broken vanilla wafer like cookies with chocolate, butter, nuts and powdered sugar. The light color pieces of cookie are to represent the fat chunks of salami! It’s a cookie log that is not baked which is rolled in powdered sugar and then sliced.
My Milano Hair Salon Experience at Marchiano’s
Those aren’t my legs:)
A hair styling involved all these people plus one more!
The Poldi Pezzoli Museum is a private mansion turned into an art museum. Similar to the Fricks in NYC and the Isabella Stewart Gardener in Boston.
Rooftop Bar at the Boscolo. Very trendy crowd. A buffet of antipasti finger foods were available. The view is of the Duomo
Dinner at a nearby pizzeria for risotto with zucca and shrimp and risotto with red wine and cheese
Milan is a beautiful exciting city that should be on your travel list. Next time I’d go to the Expo!!! It’s like the Worlds Fair of Italy, focusing on FOOD! It’s located in Rho, a town just outside Milan.
Sorrento, Making Limoncello and Beyond
The first evening of our 2nd week in Sorrento, we walked to the Museo Correale of Terranova to see a performance of Italian opera and Neopolitan songs. This venue was a palace full of decorative arts and art collections. The performance was in a room that seated about 100 people. Most of the audience were English. The 2 vocalists and 3 instrumentalists were phenomenal! A huge sound in a room much smaller than an opera house!
Beautiful views before the concert near the museum.
The next day we visited the San Francesco Church and Cloisters and saw a photography exhibit of local historical mid century memories. And there were stunning views!
Here is a photo of a scene we’ve seen in Sorrento. Young love!
San Francesco Church and Cloisters
Yes that is Mt Vesuvius!
Our host, Gino Coppola and his extended family invited us to lunch and a cooking lesson in their home.
Nutnapha finds Italian cooking easy compared to Thai cooking! She enjoys them both!
Youngest Daughter is Mama’s Girl!
Gino and his niece
The clams have been cleaned and scooped out and sauteed in garlic and olive oil. Then broth and white wine are added
Roughly chopped garlic and parsley to saute
Add sliced zucchini
Brown zucchini and drain on paper toweling
Toss with cooked spaghetti and add the clams and broth. Add butter and parmesan and toss repeatedly
These clams are scrubbed and combined in a large pot with roughly chopped garlic and parsley and olive oil. Place over heat and cover till opened.
Serve as a second course with bread. Bread is not served with pasta!!!
Nutnapha Going Out to Coffee on Her Motorbike
One day we drove on our own to the Masa Lubrense region, took a walk to a small monastery up in the hills, and stopped for lunch at a tiny family cafe.
But first we returned to a tiny town, Marina Cantone, which we explored with Sorrento friends 25 years ago
On to the tiny monastery up in the hills.
Fresh orange juice and lemon juice with only water added, NO sugar!
Fried Zucchini Flowers, Pickled Zucchini, Proscuitto and Sausage
A Thin Layering of Tomato Meat Sauce and Cheese Layered Lasagne
Sfogliatella is a Neopolitan Pastry Filled With Ricotta Served With Limoncello
Sfogliatella is a ruffle of layers filled with ricotta that’s sometimes lemon flavored. Sfogliatella means small thin leaves/layers as the pastry resembles stacked leaves.
Gino’s sister gave us lessons in making limoncello. This was one of the highlights of the trip!
The old style basket and rope with a hook for your back
The lessons in making limoncello were a 3 stage process.
Ingredients:
14 lemons
2 liters 96% alcohol (This is grain alcohol in the USA, which you can’t buy it in Michigan, but you can in Illinois, Indiana and Wisconsin. Vodka is not a good substitute)
2 1/2 liters water
1 kg sugar (2.2 pounds) You can add an extra 1/4 pound if you like it sweeter
Process:
First pick the lemons when they still have a little green on the ends.
Then peel carefully only the yellow skin, not the white, and place in a large glass container.
Above is some mandarincello which was delish! They also use oranges and make various blends.
Pour the 96% alcohol over the lemon and let sit a few days
Mix a syrup of sugar and water and heat until dissolved. Cool overnight. Pour into the lemon alcohol mix. Let sit a few days.
The cooled sugar syrup is added to the lemon rind and grain alcohol mixture
The lemon will become like leather.
The texture of the lemon peel has become a leather-like
The Limoncello is ready to sit and develop it’s flavor for several days
Mix the limoncello with a wooden spoon. Line a funnel with rolled cotton. Collect your containers
With a ladle, pour the limoncello through the cotton and funnel into the glass bottle.
The completed limoncello ready to distribute!
Gino’s sister and her husband
We work well together!
Thank you Coppola Family!
