Stuffed Shells

                                      Really satisfying and perfect when it's blustery outside.

8 oz pancetta, cubed
1 yellow onion, chunked
2 cloves garlic, peeled
1/2 cup dry white wine
1 pound lean ground beef
15 oz can crushed tomatoes
28 can crushed tomatoes

24 jumbo pasta shells

32 oz part skim ricotta
1 and 1/2 cups freshly grated Parmesan
Handful of freshly chopped basil
Salt to taste
Dash o' nutmeg
1 egg
3 cups shredded mozzarella cheese

1) Place pancetta cubes into the food processor and pulse until it is crumbled.

Add the onion

Pulse again until minced.

Sauté in a large, dry pan (no oil  needed) until cooked.








Deglaze the pan with white wine and simmer until almost evaporated, then add in the beef and sauté until no longer pink.

Add in the tomatoes (I love San Marzano tomatoes-- they are the type the pizza guys use to make sauce for pizza in Naples, Italy)

Simmer sauce for 10 minutes. Taste and adjust seasoning. You may not need any, because the pancetta is salty.

While the sauce is cooking, boil the shells until just slightly under cooked (a minute or two shorter than boxed directions). Drain, rinse in cold water and drain again.

Mix the ricotta with the Parmesan, basil and nutmeg. Taste it and add salt if you like. When it tastes good and flavorful, add in the egg.

Spoon some of the sauce into the bottom of a large baking dish to cover the bottom. Stuff about 1 tablespoon of ricotta into each shell and set into the pan.









Spoon the rest of the sauce over top, pile mozzarella cheese over that and bake, covered with foil in a 350F oven for 30 minutes, remove foil and continue to bake until golden and bubbly.

This can also be made up to the point of baking and held in the fridge for up to a day before baking as above (or a smidge longer).

Serves 6-8

Thai Beef Salad

 I developed this recipe to serve to a friend who was coming to visit. I hadn't seen my friend Ted in 15 years, and was excited to catch up when he Facebooked me to let me know that he would be in town. In addition to feeling excited, I was a bit nervous, too. 18 years ago, Ted was my boss, the executive chef at a restaurant where I served as the lowly prep and occasional line cook. It took me a while to get used to his dry wit and direct honesty, but we eventually bonded over books on tape. He'd pop a casette into the tape deck, hit the giant, thumb-size button and we'd silently lose ourselves in the story as we chopped, sliced and diced, in preparation of that evening's manic service.
It was at that job that I realized I didn't want to become an executive chef. But I did enjoy the gentleness of listening to stories being read aloud, as we worked behind the scenes away from the mayhem of a busy professional kitchen.
So last night, Ted arrived, we chatted, he showed me pictures of his daughter and played with mine, then we ate. Talking all the way through dinner, no one mentioned the food. I wondered what my former boss thought of the salad. Finally, Ted proclaimed it to be outstanding-- although I'm not sure if he was being facetious. I need to readjust to that dry wit.


Dressing/Marinade
2 tablespoons lime juice
2 teaspoons confectioners sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
1-2 teaspoons minced serrano chile
1/3 to 1/2 vegetable oil (lesser will produce a more tart vinaigrette)
3 cloves garlic, minced (not to be added to the dressing-- read below)


Salad
2 pound Flank steak
3 green onions, sliced thinly
1 cup fresh cilantro leaves
1 cup fresh mint leaves
8 cups mixed greens
Pint of very ripe cherry tomatoes, halved
1/2 an English cucumber, sliced into bite size pieces
Handful of chopped, lightly or unsalted peanuts

1) Mix the dressing up. Pour 1/2 into a container large enough to hold the flank steak and add in the garlic. Place the steak in there and marinate at room temp for 30 minutes, or in the fridge for up to 8 hours. Hold the rest of the dressing aside.

2) Start the grill, or broiler. Remove the steak from the marinade and dry well with paper towels. Sprinkle with sea salt and grill or broil until medium rare, between 4-6 minutes per side on a hot grill. Broiling in the oven will take about the same amount of time, unless you have a Salamader, in which case you must be A) wealthy, and can have your cook prepare dinner, or B) work in a restaurant in which case, you don't need me to tell you how to cook flank steak. Remove the steak from the grill and/or oven to a platter and cover to loosely with foil or, in an effort to cook greener, invert another platter over top. While the meat is resting, make the salad.

3) Toss the greens with the green onions and herbs, dress the salad and toss again, then scatter the tomatoes and cucs. Slice the beef thinly, against the grain and layer the strips on top of the salad. Sprinkle peanuts over top and serve it up!
Serves 4 with left-over steak which will make an awesome sandwich tomorrow for lunch.

Chicken-Stuffed Shells with Sharp Cheddar Cheese Sauce

This is a great dish for a family dinner night. It can be made ahead and held in the fridge until ready to bake. Kids and adults like this one.

1 and 1/2 cups low fat or skim cottage cheese
1 egg
1/4 cup freshly grated Parmesan cheese
Handful of fresh, chopped herbs, (basil, parsley, or dill-- or your favorite)
1/2 cup chopped, fresh tomatoes (seeds squeezed out before chopping)


3 boneless, skinless chicken breasts-- cooked and cut into small cubes
salt and pepper to taste
20-24 jumbo shells
Cheddar cheese sauce (recipe below)

1) Whiz the cottage cheese and egg in a blender, food processor or with an immersion blender. Add in the Parmesan and herbs and whiz again to incorporate. Mix this with the chopped tomatoes and cooked chicken. Season to taste with salt and pepper. Set aside.


2) Cook shells until just al dente-- do not overcook, as they will cook again when baking. As they are cooking, make the cheese sauce. Drain and rinse the pasta with cold water, drain well again and stuff with the chicken mixture. Spoon the cheese sauce over top of the stuffed shells and bake in a preheated, 350F oven until golden and bubbling, about 45 minutes.

Cheese Sauce
1 tablespoon butter
1/4 cup chopped shallots
1/4 cup dry white wine
3 tablespoons Wondra or all-purpose flour
2 cups milk (full fat, low fat or skim)
Dash of nutmeg
6 ounces shredded extra sharp cheddar cheese, the stronger the cheese, the better the flavor
Salt and cayenne pepper to taste

1) Melt the butter in a saucepan over medium heat. Add in the shallots and cook until soft, then pour in the wine and bring to a strong bubble. Cook for a minute or two then shake the milk and flour together in a jar and pour into the saucepan. Bring this all to a very gentle simmer and bubble away for three minutes-- stirring often. Remove from the heat and add in the shredded cheese, stir well, taste and season with salt and a dash or two of cayenne pepper. Allow to cool a bit, then pour over the shells and bake.

Serves 6-8

Creamy Tomato Pasta Salad

Inspired by salad caprese-- a pasta salad for tomato sauce lovers.

1 pound penne, macaroni or farfalle pasta
1 and 1/2 cups simple tomato sauce (homemade is best, or good quality store bought)
1/2 cup mayonnaise (regular or reduced fat)
1 bunch basil, chopped
4 green onions, sliced thin
1 cup freshly grated Parmesan cheese
Optional additions: chopped sun dried tomatoes, sliced cherry tomatoes, cubed mozzarella, crumbled blue cheese

1) Start a huge pot of salted water on to boil. Once boiling, place the pasta in to cook and make the sauce. Combine the rest of the ingredients in a large serving bowl. Set aside.

2) When the pasta is cooked just al dente, drain, rinse under cold water until completely cool, drain again very well. Toss into the bowl with the sauce and mix well. It may seem soupy at this point, but as the salad chills it will absorb much of the sauce. Stash in the fridge for at least 1 hour but up to 8 hours.

Makes 8-12 side dishes

Asheville, NC and the Biltmore Estate

If you are within a 6 hour drive of Asheville, NC plan on making your way to the enchanting, small city for a night or two-- for so many reasons, it's well worth it.

I'll start with the most well known draw...

 In just six years, between 1889 and 1895, George Vanderbilt  oversaw the building of the Biltmore, his French chateau style home amongst the rolling hills and forest of rural North Carolina. What strikes many visitors, is that because the Biltmore site was out in the middle of BFE, roads, factories and workers had to be built and brought in before construction on the house itself could begin.

The result is nothing short of amazing. It remains the largest privately owned home in the United States-- the Vanderbilt family emphasizes that the Biltmore is indeed a 'home'.

Living in Europe for so many years, we dragged our children to countless castles, UNESCO World Heritage sites and historic properties; Biltmore rivals them all. It is truly spectacular. The interior spaces are vast and sometimes opulent, but they are balanced by the more homey decor of the family rooms. The guide book points out that children were born, raised and played here-- and one gets a sense of that.

The grounds are extensive; a remarkable place to go on a rambling walk. In the warmer months, the manicured gardens are sumptuously colorful.

Aside from the house, there is the newly opened Antler Hill Village; a place to shop, eat, visit a black smith or tour the winery (I was surprised to learn that the Biltmore's winery is the most visited in the States).

Ticket prices to get into the Biltmore house, garden and grounds are steep. According to the time of year, they range in the low season (months after Christmas) $29 to after April 2, up to $59. If you are thinking that you would ever be able to visit again in the same year, buying the annual pass seems to be a good value; we paid $150 for our family of six to have unlimited access for 12 months (children under 16 are free with an annual pass holder).

Although tickets are expensive, I do think they are worth it, with one complaint: I didn't find enough information about the history, architecture or the Vanderbilt family included in the guidebook (free) or even the audio tour ($10 per person). They offer several guided tours that give more in-depth information, but at $17 per person for a tour, that felt like a bit of a rip-off.

We had dinner in Antler Hill Village at The Bistro. It was very good. We shared a pork terrine with pickled okra and toast points as appetizer, then I had a Parmesan, smoked artichoke and sun dried tomato risotto, while my husband had the lamb special (featuring meat reared on the estate). We both had a glass of wine from the winery and our bill came to $70-- had we not had wine, our bill would have been just $55. The food was very good (although I liked the risotto better than the lamb) and we both felt that this was good value for money.

We stayed at the Inn at the Biltmore-- an outstanding property. It is a solid 4 star, probably missing its fifth star only because of what it lacks in some amenities, not ambiance or decor. The public spaces are grand, but decorated with warm fabrics, wallpapers and furnishings that make it comfortable, like you are staying in a very, very wealthy friend's home. The setting is gorgeous (again-- those fabulous foothills) and the atmosphere polished.
My only complaint about the Inn was the spa-- it was very small (nice, just small) and expensive ($205 for an 80 minute massage) and it offered none of the thermal rooms, saunas or steam baths that are de rigueur now in finer resort spas. Also, the pool: Outdoor only (closed in the winter) and fairly small.

On to Asheville: beloved by hippies and foodies alike, as well as artists and outdoorsmen. It is a charming small city, not so much for the architecture, which in places is a bit dated, but for it's 'vibe'. Asheville is a place that people seek out. You'll meet people from all over the country who specifically came to live in Asheville -- they want to be there. This gives the city a sincerely positive feel.

Restaurants abound from homestyle, southern specialties to classic French, to some seriously good vegetarian. We had lunch at Laughing Seed Café, a place that is consistently ranked as one of the top restaurants in Asheville, in spite of, or maybe because of, the fact that it is vegetarian. Although a carnivore, I can go veg pretty easily, but my my husband is convinced that he needs meat (!) to make a meal complete. That's what make Laughing Seed so good; even the most ardent meat eaters find something to enjoy. I had the falafel and Jeff had the polenta over salad-- Both were truly inspiring plates.

Asheville is a fabulous, laid-back long weekend destination. As a parent I can say that it is especially fun without children.

There are a million cool shops in Asheville, but two of my favorites are:
Mast General Store
Tops for Shoes

If you've been to Asheville and/or Biltmore-- please share some of your favorite places to visit/shop/eat/stay!

Grilled Salad with Blue Cheese and Walnuts

  I've been hearing about grilled salads for some time now, but it wasn't until last week that I tried one at a restaurant. Grilling the Romaine transforms it-- takes it from an average salad to a WOW salad-- and it is remarkably easy to do. 
This works well inside with a grill pan, or outside on the barbecue-- gas or charcoal, doesn't matter. The important element is that the grill is very hot; you are searing the lettuce, not cooking it.


1 head Romaine lettuce, washed dried well and sliced in half, from top to bottom
Extra virgin olive oil
Sea salt flakes
1/4 cup creamy blue cheese dressing (homemade or best quality store bought)
Crumbled blue cheese
Handful of toasted walnut pieces

1) Heat grill until very hot. Brush cut side of the lettuce halves with olive oil and scatter a wee bit of salt. Place both halves on the grill, cut side down and grill. If you are using an grill pan that is not SUPER hot, place a baking tray on top of the lettuce and weight that with a heavy pot. Grill like this for 30-90 seconds-- until you can see grill marks, then brush the uncooked side with oil, sprinkle salt and carefully flip over. Grill the other side for the same length of time.

2) Remove from the grill and plate up. Sprinkle with crumbled blue cheese, then spoon dressing at the end of the lettuce halves and scatter about walnut pieces.

Serve at once. Serves 2

Best Day Ever

  As much as I hate to admit it, yesterday was like most other days; take an unsatisfying shower (not long/hot/saturating enough), pull on clothes from the, not-quite-dirty pile, forget make-up and get out the door. Wearing cargo pants (on their last day in the not-quite-dirty-pile), a wrinkled, linen shirt and running shoes (Ha-Ha!!! When was the last time these show ran anywhere???), brushing my teeth and hair was the extent of my beauty regimen for the day.

I was only stopping in to the health food store to grab a few things for dinner. I placed my firm tofu, Paul Newman pretzels, organic romaine lettuce and bottle of California Chardonnay on the conveyor belt (which charmingly has not worked in six months—customers push or drag their goods down the short, black rubber strip in charade that it is conveying), and waited my turn to pay.

The tattooed and remarkably pierced young cashier scanned my few goods through, then stopped when it came to the bottle of wine.

‘Can I see your I.D.?’ She said

I chuckled a second, then looked at her and realized that she was not sharing my laugh and asked, ‘My I.D.? Really?’

‘Yes,’ she apathetically bit at her nail.

‘Do you ask everyone for their I.D.?’ I pressed her.

‘No,’ she said ripping into her cuticle.

‘Honestly, tell me the truth—are you supposed to ask everyone for I.D.?’ I cajoled.

Now, impatience setting in, she looked at me, ‘No. You looked on the border, so just to be safe, I’m asking.’

The woman behind me, who looked to be about my early forties age, tapped me on the shoulder and said with a knowing nod, ‘Congratulations.’

‘Thanks! I really can’t believe this,’ I said and turned to the cashier, ‘I mean, I am old enough to be your mother!’ I was so proud.

I hunted through my dishevelled wallet, unable to locate my driver’s license.

‘I can’t find my driver’s license, but it doesn’t matter, don’t sell me the wine—you have made my… decade.’

The young woman took pity on my misplaced glee and said, ‘No, it’s okay, you have an honest face.’

I walked out of the health food store and thought, this is the best day ever.