Monthly Archives: February 2010
A few weeks ago I had the good fortune to visit with Mike Antell at his home in Gloucester. I heard that Mike was famous for his mushroom lasagna so we decided that it might be fun to do a show while making the lasagna together–and it was!
Here’s the video: youtube=http://www.youtube.com/watch?v=R1wtSyx20rA
Here is the recipe for the lasagna, including the homemade noodles! Enjoy:
Mike Antell’s Mushroom Prosciutto Lasagna
For the Mushroom Filling:
2 oz. dried porcini mushrooms
9 tablespoons unsalted butter, divided, plus more for buttering serving dish
3 tablespoons olive oil
1/3 cup thinly sliced shallot
2 lb. fresh mushrooms (button, crimini), cleaned and thinly sliced
1/2 cup chopped San Marzano tomatoes
4 tablespoons chopped parsley, divided
6 tablespoons freshly grated Parmigiano-Reggiano cheese
3/4 lb thinly sliced prosciutto, torn into smaller pieces
salt & pepper to taste
For the Bechamel sauce:
2 cups whole milk
4 tablespoons unsalted butter
3 tablespoons flour
For the pasta:
2 cups all purpose flour, plus more for rolling lasagna
1 teaspoon olive oil
3 large eggs, at room temperature
Reconstitute porcini mushrooms. Heat 2 cups water to boil and add 2 oz. porcini mushrooms. Let steep for 30 minutes. Strain water through paper towels three times reserve.
In a large saute pan over medium heat, melt 3 tablespoons butter with oil. Add shallot and cook until translucent, about 10 minutes. Add reconstituted mushrooms, reserved liquid, tomatoes and 3 tablespoons chopped parsley. Stir, cover and cook down until liquid has evaporated. Add sliced fresh mushrooms and season with salt and pepper to taste. Increase heat to high and continue to cook covered until all liquid has evaporated. Remove from heat and set aside.
In a medium saucepan over medium heat, scald milk. Melt the butter in another medium saucepan and whisk in the flour. Cook over medium low heat for two minutes and remove from heat. While whisking continuously, slowly add scalded milk, about 3 tablespoons at a time, to the flour mixture. Return pan to heat and continue to whisk until mixture forms a thick syrupy consistency, about 7-10 minutes. Cover and set aside.
With blade in place, add flour to the bowl of a food processor. While running, add eggs and olive oil. Process until dough forms a ball, adding water one tablespoon at a time if necessary. Flour counter top and place dough ball on surface. Knead dough until a smooth ball forms, about ten minutes. Wrap tightly in plastic wrap and refrigerate for at least one hour before rolling.
To form lasagna noodles, break off a golf ball size of dough. Press ball into a disc shape and flour both sides. Run the dough round through the pasta maker beginning with the first (largest) setting and going until the last or thinnest setting. If dough is sticky, sprinkle with additional flour. Cut resulting dough strips into large squares and place on cotton towels to dry. Repeat with remaining dough.
Bring a large pot of well salted water to a boil over high heat. Fill a large bowl with cold water and ice cubes and set aside. Boil pasta for about thirty seconds and immediately place noodles in ice water. When cool, remove lasagna from ice water and place back on cotton towels to dry, patting noodles dry with another towel.
To assemble the lasagna, butter a large 9″ x 13″ or larger casserole dish. Spoon 2-3 tablespoonfuls of bechamel sauce and spread to cover the bottom of the baking dish. Place a layer of noodles on top of bechamel to cover. Combine bechamel and mushroom filling and mix well. Spread a layer of mixed filling over noodles and top with one tablespoon grated cheese and a layer of torn prosciutto. Top with grated cheese and torn sheets of prosciutto. Repeat with remaining pasta, filling, all but one tablespoon cheese and prosciutto.
Melt remaining 6 tablespoon butter and set aside. When top noodle layer is added, brush on melted butter, sprinkle on remaining one tablespoon cheese and remaining chopped parsley.
When ready to bake, preheat oven to 400 degrees. Cover lasagna with foil and bake until bubbling, about 25 to 30 minutes. Remove foil for the last 5 minutes of baking.
The date has been set and the course laid out for the second annual Gloucester Tri. 1/3 mile swim-bike 15.5 miles and run 3.1 miles.
August 8th 2010 and if you are interested I would sign up immediately. Last year’s event was an incredible success and after speaking with a ton of the athletes they all planned to return. So I would get your entry form in ASAP if you want to compete.
There is a ton of information on the website so get to it and chickity check it by clicking on the picture below
Matt Cooney Aboard The lobsterboat Miss Merideth brought in this sponge that he caught while hauling his lobster gear.
Now if that isn’t a cousin of Spongebob Squarepants I don’t know what is.
Date: Saturday, February 27th 2010
Bout #1, 5 pm: Boston Massacre vs. Rhode Island Riveters
Bout #2, 7 pm: Wicked Pissahs vs. Cosmonaughties
After party 9pm: DJ John Barera
Tickets: $14 in advance, $16 at the door
Opening games for February 9th, 2008, February 28th, 2009 drew crowds topping 1,600 fans and with a season full of double-headers, we expect a turnout for the February 27th, 2010 opener to be bigger than ever.
Bout #1: The Massacre taks on their sisters to the south, Providence’s Rhode Island Riveters. The two teams have a long history dating back to both leagues’ founding, and both teams want to bring home a win.
Bout #2: Kicking off the home team season, the second bout of the evening sees the Wicked Pissahs take on the Cosmonaughties for the first time since Season Three’s playoff bout in September 2009. That bout saw the Cosmos take home their only win of the 2009 season. Can the Pissahs pay back the Cosmos for that heartbreaking defeat?
Half time show features live music and as always, the after party dance floor is open to all, with DJ John Barera spinning until midnight.
from the Gloucester Daily Times-
An award-winning playwright and humorist who has become a leader in securing money for cultural development will serve as guest speaker tonight as the Cape Ann Society for the Encouragement of the Arts, seARTS, hosts its seventh annual meeting.
Dan Hunter, a founding partner of Hunter Higgs LLC, an advocacy and communications firm specializing in cultural nonprofit organizations, will serve as chief speaker for the event, set to run tonight from 6 to 8:30 at Rockport Art Association on Main Street in Rockport.
Hunter is the former executive director of the Massachusetts Advocates for the Arts, Sciences, and Humanities (MAASH), a statewide advocacy and education group.
As MAASH director, Hunter successfully campaigned for cultural facilities grants and an increase of 70 percent in overall cultural funding during a time when the total state budget increased by only 14 percent, noted seARTS board member Jacqueline Ganim-DeFalco.
The Gloucester High School Theater Program will perform “The Scheme of the Driftless Shifter” this Thursday evening at 7 p.m. in the GHS auditorium. The play, a 40-minute one-act comedy, is Gloucester’s entry in the Massachusetts High School Drama Guild Festival statewide theatre competition.
GHS has invited their peers from North Shore Technical High School to join them for this special performance. They too will also present their competition piece, “Grimm’s Fairy Tales.”
The shows begin at 7 p.m. Thursday, February 25. Admission is $5, payable at the door. GHS and the community can be very proud of these students. Please come out and support them.
Thanks to Beth Morris for the photo and information!
This video should be shown to any restaurateur or businessperson on social media and how some restaurants and businesses are eating their competitors lunch for little to no money by embracing free or low cost social media tools such as twitter, facebook or blogs.
This is a simple guide to what is being done effectively all around us on the internet. We dispel some of the common myths which prevent people from embracing these great ways of communicating with customers and potential customers for little to no cost.
(as with any video let it load by pausing it and letting the video load up along the bottom and then resuming play for smoother playback)
Check Out North Shore Dish Here
Check Out The North Shore Dish Twitter Feed Here
This is Part Three of “Behind the Scenes” taken at the Gallo Production Studios
Joey Ciaramitaro conducted three interviews for GoodMorningGloucester, these are snippets from those interviews. The purpose was just to take some basic photographs and video to document the event.
Joey did a great job with the interviews as always, but for me the off camera stuff was the most fun.
Hope you enjoy, and Joey thank you for being a good sport.