Home at Last Farm...: Tasha Tudor

Tuesday, October 31, 2006

Tasha Tudor

On my recent "tour" of the library system catalog, I found an old favorite: A documentary on the life of Tasha Tudor called "Take Joy".

I love how she invented her own perfect way of life and had then had the courage to make it all come true.

I wouldn't want to live exactly like she does, but many things about her way of life are very admirable! I love her garden. I love the animals and the isolated house in the country. I LOVE the doll house.

At 91, she doesn't grant interviews anymore. The latest one I could find was given last year and her son Seth actually answered the questions. I suppose even the remarkable Tasha is beginning to finally show her age....I hope she's still enjoying the journey.

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.