Simply Stunning Stuffed Shells

I think this is it, people. I think this is the end of the (really) cold weather. The ten-day forecast is hopeful, with highs mostly in the 40s, and one day with a predicted high of 50!! After a historically cold and snowy February, this forecast fills me with an embarrassing amount of joy.



Sometimes the idea of blogging about my faith, especially my Lenten practices feels strange to me - it feels against the spirit of Matthew 6:17 fasting, like if I bring this part of my life into a public arena, it will have less impact, make less of a difference in my life. But then as I read others' blogs, I remember why this kind of sharing is important. Bonnie wrote about her struggles through Lent, her struggle to challenge herself while also remaining realistic in the face of the everyday sacrifice of motherhood, and I felt encouraged, emboldened, and refreshed. I felt like I had a companion on the journey. Then Jenny shared a post challenging us to take a closer look at the media we consume, to really test whether it is strengthening or weakening our character, our conscience. I admire these women who are sharing their hearts, because they encourage me in my life, help me to be better, challenge me to look closer and dig deeper. I am grateful.



I guess the key is, as in all things, purity of motive. Why do I feel compelled to share? Do I want applause and accolades? To gain the admiration (and maybe even envy) of my peers? Or am I looking to pay it forward, in the hopes that something I share will encourage someone, help them to live their faith in the way so many bloggers have inspired me to live mine? The key is humility, which is so very hard to nail down, so difficult to live in reality.



I originally shared this recipe in 2011, and I've only made it a handful of times between then and now. I can't for the life of me figure out why, since it's so simple to make, and results in such a lovely, sparklingly special finished dish. Perfect for a Lenten Friday evening, or any other time when you'd rather avoid meat.



Simply Stunning Stuffed Shells
adapted from 101cookbooks

1 box jumbo dried pasta shells (you will end up with a few extra shells)
zest of 1 lemon

For the sauce:
1/3 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
4 cloves garlic, finely chopped
1 28-ounce can crushed tomatoes
1/4 cup chopped fresh basil

For the filling:
1 15-ounce container whole-milk ricotta
1 egg
1/4 teaspoon salt
1 cup grated mozzarella
1/4 cup grated parmesan
1 bunch chives, minced

Put a large pot of water on to boil.  Preheat oven to 350.  Coat bottom and sides of a 9x13-inch baking dish with olive oil, and sprinkle half of lemon zest over it.

For the sauce, combine olive oil, salt, pepper flakes and garlic in a saucepan, stirring over medium heat just until fragrant, being careful not to burn.  Add tomatoes and stir until hot.  Remove from heat, stir in basil, and taste for seasonings.

For the filling, combine ricotta, egg and salt in a bowl and mix well.  Stir in mozzarella, parmesan, remaining half of lemon zest, and 3/4 of chives.  Set aside.

Cook shells in boiling, salted water until just barely done - if you overcook them, they'll fall apart when you try to stuff them.  Drain and cool slightly.

Spread 1/3 of sauce over the bottom of the pan.  Fill each shell with ricotta filling, and nestle them closely together on top of the sauce.  Spoon remaining sauce over, and then sprinkle with chives and a little bit of extra mozzarella and parmesan.  Cover with foil and bake 15 minutes, uncover and bake another 15 minutes, until cheese is melted and sauce is bubbling.  Serve with garlic bread. Or garlic knots!

Pasta e Fagioli

Happy new year! How did you spend the last days of 2011? We weren't able to take the week off, so we were home, working during the days and trying to somehow make it still feel like Christmas in the evenings. We ended up being pretty successful. We went to see the Lincoln Park Zoo Lights, had friends over for soup and salad, joined same friends on a different night for pizza and Wii, and attended a fabulous New Year's Eve party complete with vodka tasting, banana split bites and fireworks on Navy Pier.







Do you love my Christmas dress?! I WON IT! Courtesy of Oona and the ladies at Shabby Apple. Thank you thank you thank you!!!

Aside from the dress, one of the best gifts I got this Christmas was the newly released Cook's Illustrated cookbook. I urge you to buy it for yourself and anyone else you know who is even moderately interested in cooking. It is like a recipe encyclopedia, and threatens to make all my other cookbooks (and even *gasp* the Internet) obsolete. A Google search for a recipe is so risky! I mean, I do it all the time, but each time I try a recipe I got online, there's a little bit of breath-holding, especially if I got it from a mildly unreliable source. With this cookbook, I know that each recipe has been tested and tested again, and I trust it completely. Also, I've made several things from it already, and they've all turned out magnificently. At just over $20, it is also a great deal.

I hope you had a wonderful holiday season, and that your 2012 is off to a fantastic start!



Pasta e Fagioli
adapted from Cook's Illustrated

This traditional Italian soup is even better a day or two after you make it, when the flavors really get a chance to meld. The heirloom beans I used barely hold their shape, transforming the broth into a velvety bean gravy.

Pronunciation: PASTA (duh) EH FA-JOH-LEE.

1 tablespoon extra-virgin olive oil
4 slices bacon, chopped
1 onion, chopped fine
1 celery rib, chopped fine
4 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets, rinsed and minced
1 28-ounce can diced tomatoes
1 Parmesan cheese rind (or a 2-inch cube of cheese)
3 cups cooked cargamanto cranberry beans (or 2 15-ounce cans cannellini beans)
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
salt and pepper
1 cup orzo, or other tiny pasta
2 ounces grated Parmesan, for sprinkling

Heat oil in Dutch oven over medium-high heat until shimmering. Add bacon and cook, stirring occasionally, until browned, 3 to 5 minutes. Add celery and onion and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, pepper flakes, and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and deglaze the pan. Add Parmesan rind and beans and bring to a boil, then reduce heat to low and simmer about 10 minutes.

Add chicken broth, water, and one teaspoon salt. Increase heat to high and bring to a boil. Add pasta and cook until al dente, about 10 minutes.  Remove and discard Parmesan rind. Remove from heat, ladle into bowls, and serve with grated Parmesan for passing.

Anise-Almond Biscotti

I learned a lot of things about myself when I spent a month in Italy in college.

• I don't like to make grammatical mistakes, even in other languages.
• I like Italian coffee bars. Espresso or cappuccino, a biscotto or cornetto. A real cup, and a few seconds to enjoy.  No 20-ounce sugar-free, non-fat, super duper caramel latte, no giant mediocre muffin, none of this to-go nonsense.
• I can live without peanut butter.
• I love-love-love the flavor of anise. It started with my first sip of Sambuca, and I haven't been able to stay away since.

The word "biscotti" is the plural of "biscotto," which literally means "twice-cooked." You bake them once in a flat, oblong loaf, and then you slice them and bake them again!





These flavor of these cookies is subtle and sophisticated.  They make a fantastic gift, because they are fancy and impressive, and they keep well without becoming stale.

Give some away in cute little tins, but save a few for breakfast!

Anise-Almond Biscotti
adapted from Brown Eyed Baker
 
1.5 cups roasted unsalted almonds
2.5 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon anise extract
3 large eggs, plus 1 large egg, lightly beaten
1 tablespoon anise seedes
Turbinado (raw) sugar for decorating the top

Preheat oven to 375.  Line a large baking sheet with parchment and set aside.  On a different rimmed baking sheet, arrange the almonds in a single layer.  Place in the oven and toast until golden and fragrant, about 6-8 minutes.  Cool completely.  Sift together flour, cornmeal, baking powder and salt, and set aside.  Cream butter and sugar together until light and fluffy.  Add anise extract and beat to combine.  Add eggs, one at a time, mixing well after each addition.  Add flour mixture and stir to combine.  Stir in almonds and anise seeds.

Turn the dough onto a lightly floured surface, and knead to form a cohesive ball.  Make sure the nuts and seeds are evenly distributed.  My dough was very sticky, so make sure to have extra flour handy for your hands.  Divide dough in half, and shape each half into an oblong loaf, about 18 inches long, 6 inches wide, and 1 inch thick.  Don't worry too much if these loaves look smooth and pretty - it doesn't matter after you cut them up.  Transfer carefully to parchment-lined baking sheet and bake about 30 minutes, rotating the pan halfway through the cooking time, until the loaves are golden and firm.  Transfer parchment and loaves to a wire rack and cool 20 minutes.  Decrease oven temperature to 300 degrees.

Using a serrated knife, slice loaves on the diagonal into 1/2-inch slices.  Place a wire rack on a rimmed baking sheet, and arrange slices cut-side up.  Bake about 30 minutes, and let cool completely on the rack.

Yield: about 4 dozen