Month: September 2011

 

A few shots from our Grand Finale Night on the Neck on Madfish Wharf.  Bird Mancini was in rare form and definitely lively-ed up the place.  T Max stopped by and joined in for a piece with his old Urban Caravan buddies.  It was a beautiful evening, although you could feel the nip of fall in the air.  Everyone had a good time, even the dogs, and Isla served up a heap of dark and stormies.

E.J. Lefavour

www.khanstudiointernational.com

All photos and recipe from Sista Felicia

Ingredients:
½ ripe Bartlett Pear diced into ½ inch pieces
¼ cup thinly sliced   Vidalia onion
2 tablespoon of sweet butter1 ½ tablespoons light brown sugar
½ teaspoon cider vinegar
½ cup baby arugula
½ cup crumbled blue cheese
¼ cup crumbled goat cheese
2 thin sliced prosciutto torn into bite size pieces
Balsamic glaze for drizzling

Step 1: using a paring knife, thinly slice onion

Step 2: Cut pear in half-length wise and remove

Step 3: Remove core

Step 4:  to dice pear into bite size pieces , first Slice pear horizontally then vertically

Step 5: Melt butter in small fry pan

Step 6: add onions and sauté over medium high heat for 5- min. 

Step 7: continue cooking over medium high heat until onions start to turn golden brown

Step 8: add diced pears

Step 9: continue cooking over medium high heat for 3-4 min or until pears start to soften, but are not mushy

Step 10: turn heat to low and stir in brown sugar

Step 11:  Add cider vinegar and deglaze the goodness stuck on the bottom of the pan 

Step 12: remove pan from heat and let mixture rest for 2-3 min

* Note:  Have will Power! Mixture will  look good enough to eat with a spoon…

Step 13: spoon mixture evenly across flatbread 

Step 14: Top with blue cheese and goat cheese

Step 15:  carefully transfer flatbread to a pre-heated pizza stone, in a pre-heated 400 degree oven 

*I’ve baked this flatbread 2 different ways.  First by adding arugula & prosciutto before baking, as seen in this photo and  the second time and every other time therefore after, baking it first then adding the arugula and prosciutto. I have to say I definitely prefer adding it after. Try it both ways see which way you and your family prefer!

Step 16: Bake 5-7 minutes then carefully remove flatbread pizza by sliding it onto a large cutting board

*Note this is what your flatbread will look like if you bake it without the arugula and prosciutto

Step 17:  Scatter baby arugula and torn pieces of prosciutto over the top

Step 18: Drizzle balsamic glaze over the top
Enjoy!

BOATS WANTED…show up, and checkin in with the committee boat at Jones Creek on the Annisquam River to enter the 2011 Parade of Lights this Saturday by 7:15. $50 of FREE fuel is you enter, and gifts for participating.  The show can’t go on with out support from out boating community to keep this annual event going. If you questions, contact Tobin from Cape Ann ’s Marina Resort at 978-283-3293.

Thanks Joey – by the way I signed up for your cigars and rum cruise…sounds like fun!

Take care, Tobin

Gloucester is one of a few towns high-lighted on Chronicle tonight Gloucester resident and Chronicle’s original host, Jeanne Blake takes Chronicle to Steve Connelly’s fish market and two other Gloucester establishments: tune in to find out! September 1st 7:30 Chronicle “My Home Town ” Tape it if you’re heading out to nights on the neck!

A Gloucester-based company Jeanne Blake founded produces Words Can Work: multimedia about the public health issues kids face growing up such as bullying, obesity and substance abuse. Blake speaks nationally and consults to communities and corporations to develop programs that encourage parents and kids to talk about these topics. www.wordscanwork.com

http://www.goodmorninggloucester.com

“To stand at the edge of the sea, to sense the ebb and flow of the tides, to feelthe breath of a mist moving over a great salt marsh, to watch the flight of shore birds that have swept up and down the surf lines of the continents for untold thousands of year, to see the running of the old eels and the young shad to the sea, is to have knowledge of things that are as nearly eternal as any earthly life can be.”

Rachel Carson

Dorothy Englander, a resident of Albany, NY, holds an MFA from The University at Albany and a BS from Skidmore College. She has received awards for her work, which she has exhibited regionally and nationally since 1980. Her art is in  public, corporate, and private collections. She has taught painting in college and private settings.

Dorothy works in a variety of mediums including oil, acrylic, watercolor, drawing, monotype, collage, and digtal imaging.  She incorporates abstraction with recognizable imagery in her work.

Dorothy’s Guest Artist Exhibit at Khan Studio and the Good Morning Gloucester Gallery at 77 Rocky Neck will run from Friday, 9/2 through Thursday, 9/15 with an Opening Reception on Saturday, 9/3 from 4:00-7:00 pm.  Come by and welcome Dottie to Rocky Neck.

E.J. Lefavour

www.khanstudiointernational.com