Monthly Archives: November 2010
99.999% of folks never get to see what these tiny creatures look like at this stage of their development. We filmed the ones that came up in Toby Burnham’s aboard the Jupiter II traps and then released them to live another day.
Have you subscribed to Good Morning Gloucester yet? If not you may miss these things and what kind of Gloucester person wants to miss out on the insider stuff?
My name is Molly Moose and I am a puggle, part Beagle and Pug; two great dogs
in one! I am a pretty ten-month-old girl who has a beautiful fawn coat. I have lived
with children and get along with them. If you might like to meet me, I am residing
at the Cape Ann Animal Aid, 260 Main Street in Gloucester.
"Santa Paws" is where dogs may have their photo taken with
Santa! This will take place from 11 a.m. – 2 p.m. on
Sat., Dec. 4 at Smith’s Hardware & Lumber, Three Station Square, Rockport
and Sun., Dec. 5 at Hometown Ace Hardware, 231 Gloucester Crossing, Gloucester.
I WANT TO GO, so please adopt me… and hurry, December is almost here!!
The buzz around Saturday’s GMG Sunny D and Rum night is crazy. Media outlets from across the country are contacting Joey C and PR folks are trying to get VIP access for their celebrity clients. Market Basket is stocking up on Sunny D. McDonalds is also making sure they have plenty of McRibs for after the event.
Andy has responded by making this Sunny D and Rum Weekend. The band for Friday is The Boyfriends. They have already learned the song and will be celebrating Ryan’s Birthday. This sounds like a great kickoff to the weekend. We will not able to fully cover, but hopefully you will represent and get us a video of their rendition.
Sunny D and Rum BONUS KICKOFF night:
Where: Dog Bar – 65 Main Street, Gloucester MA
When: Friday , November 19th – 9:00PM til CLOSE
all photos by Manuel Simoes courtesy of GoodMorningGloucester
Allen’s first guest is Peter Van Ness co-founder of gimmesound.com & co-producer of Celebrate Gloucester.
The first show will air on Cape Ann TV Channel 12 on Wednesday, December 1st. Check the schedule for times and future showings. After shows air, you will be able to see archives on this website.
Shows are taped before a live studio audience. If you would like to be in the studio audience or you’d like to be Allen’s guest on a future show — or if you have an idea for a guest or questions to ask or topics to cover, please complete the form below and someone will get in touch with you.
Peter Van Ness
Hi Everyone–I’m back after a whirlwind couple of weeks–cookoff madness but more on that later. I went to the world headquarters of Cape Ann Pies on Rockport last week to visit with all around nice guy and amazing baker/cook Jerry Ryan.
Apologies right off the bat here for lack of pictures in this post but my pics and myself are separated at this very moment and I cannot access them. Will add the pics tomorrow but wanted to get this recipe out for today as the show is airing on Cape Ann TV tonight at 8:30. Watch the show–Jerry is full of helpful hints to make pie making much easier and take the mystery out of making your own crust.
When I tell you that the afternoon slipped by like it was five minutes, I am not exaggerating. Jerry and I could have talked about pie crust, baking and quick breads until sunset for sure. He is very knowledgable about baking and cooking general and I advise you to make this savory salmon pie asap. His crust recipe is here too–a bonus for all of us–and we are so lucky to have him and his Cape Ann Pies in our community.
Salmon and dilled potato pie
This recipe is for a 10” deep dish pie. Serves at least 8 if you slice it into 8 generous slices.
Pie Dough — top and bottom crusts
White flour 2 cups, gently sweeped (11 ounces)
Salt 1 tsp
Sugar, white granulated ¼ cup (about 2 ounces)
Butter, cubed, chilled 8 ounces (two sticks)
Water, chilled 5 ounces (maybe. Depends on many factors)
Filling—for a deep 10” glass pie plate.
Salmon– 1.5 lbs fish
Potatoes, red, par boiled and cubed 12 ounces (about 1.5 cups)
White onion, rough chopped
Half a medium sized onion
Celery, rough chopped About 1.5 cups
Carrots, peeled, rough chopped About 1 cup
Garlic, minced 1 tablespoon
Thyme 1 teaspoon
Dill 1 teaspoon
Salt 1 teaspoon (maybe more to suit your taste)
Pepper ½ teaspoon
Olive oil 2 tablespoons (at least)
Water 2 cups
Chicken stock 12 -14 ounces
Whole pepper corns 4
Bay leaf 1 or 2
Make the pie dough crusts first if you’d like. Or not. Mix dry ingredients thoroughly. Add the butter to the dry ingredients and dump it on a clean surface. With the tips of your fingers, press the pieces of butter down and away, creating flakes. Do this over and Over until your fingers hurt. Touch the butter as little as possible. Once the butter is mixed in and you’ve got flakes and small bits of butter/flour, it’s time to add water.
Create a depression in the center of the dough pile and add the water to this depression. Now you’ve got a pool. Mix the dry ingredients a little at a time to this very cold water. Add a tablespoon of water at a time if you need to bring the dough together. Mix just enough so the dough and hold together relatively well. It’s ok if there’s some dry flour.
Cut the ball of dough in to two halves and wrap with plastic wrap. Refrigerate for at least an hour.
Make the Filling Bring water, bay leaf, crushed whole pepper corns, (and a wedge of lemon if you’d like) to a simmer. Add salmon for maybe 2 minutes at a simmer. Remove and dry. Save 1 cup fish water for the filling.
Add olive oil to another pan. Heat the oil. Add carrots, celery. Let them cook awhile till you can smell them. Add the garlic and the dill, thyme, salt, pepper. Let cook until everything is soft. Don’t burn the garlic.
Add the potatoes and keep cooking. Add the chicken stock, 1 cup fish stock and the salmon. Mix it all together and cook. Add more liquid if you’d like. Cook and then cool completely before filling pie.
Take out the dough and roll a top and bottom crust. Place one dough in the pie plate (best to use glass) and fill this with the fish and dilled potato filling. Cover with the second crust and crimp and make it look nice. Brush with egg white.
Place in pre-heated 350 oven for one hour. Check the bottom of the pie to make sure it’s browned. Add more cooking time if necessary. Maybe lower the oven temp 25 degrees and more to lowest rack. Remove. Let cool for 20 minutes before serving.
This was one of the most delicious savory pies I have ever tasted in my whole life and I had to restrain myself from eating more than one piece…..
Cape Ann TV will be holding videotaping sessions in their studio at
38 Blackburn Center, Gloucester, for families and friends who would like to pay tribute to Cape Ann soldiers
during the holidays and be part of a special project. Cape Ann TV is compiling a program called,
Holiday Message to the Troops from Home, that will include messages from family members,
friends and neighbors, as well as some musical presentations, that will be edited together and
recorded onto a DVD and sent with the care packages to Cape Ann soldiers this holiday season.
You can be part of it by calling Cape Ann TV to reserve a time to record a message will be
taken in 15-minute increments. Call and reserve a spot to record an individual message or
bring a group or family in to record a message together. Take this opportunity to share a
heartfelt video message from your community, let our soldiers know that you are thinking
of them and help to brighten the holidays for the soldiers who are honoring our country
and protecting us each day. Call Andrew or Lisa at Cape Ann TV: 978-281-2443.
St Ann School of Cape Ann would like to extend its heartfelt thanks to the community for its assistance in raising $25,000 during its annual auction in October. Without your continued support and generosity events like this would not be possible. The funds raised will be used to further the schools pursuit of academic excellence with an emphasis on a value based curriculum. St Ann’s has had strong ties to the community since its inception and we look forward to your continued support at next year’s event.
2010 St Ann Auction Committee
Some people talk the talk but never follow through and produce.
Heather Fraelick is not one of those people. During the great pie debate of November 14th 2010 over what constitutes a pie and whether rhubarb (a root) belongs in a pie, Heather offered to show me that she has what it takes to make the ultimate whoopie pie.
Note the packaging above. Nice touch don’t you think?
The Ultimate Whoopie Pie as presented by Mrs Heather Fraelick-
Swimdad has identified all but one of the 12 photos in this week’s game. Can anyone help him out? Little by little he’s gotten each one, but this one’s stumping him. He’s about to give up. Thanks for your help!!!
Here are his responses-
Many fans were on hand to see the 14-7 win against Lynn Classical.
Click on Photo below and enjoy the Slide_Show and find yourself and friends.
Click the images for full sized versions-Video tonight
Toby Burnham aboard The Jupiter II brought them in and released them after we photographed them.