Hello Herbies!
On behalf of all the members of the Rockport Herb & Study Group, I want to extend a big thank you to everyone for participating in our 7th Rockport Herb Festival. We had a very good attendance this year of about 300 to 350 attendees. We also received very positive comments from speakers, vendors and attendees. So here is a big thank you to everyone that helped to make it successful!
Now to let you know that we took a vote prior to our Herb Festival, and we decided that it has become a very large project for a group as small as ours to put on every year. So we decided that this 7th Rockport Herb Festival was going to be our last festival. Several factors were entertained to enable us to reach a decision not to sponsor it again, i.e. the question of whether Paws and Taws will be available next year due to possible renovations of the building, our very limited budget, the time and effort that it takes making all the arrangements for the festival, and the fact that many of us have other personal issues (health, family, travel, etc.) that we are dealing with at this time. We are just tired and worn out!
If anyone is interested in "taking" over the festival, please feel free to contact one of us, and we can give you the basics of what needs to be done! Yes, just what needs to be done in a nutshell! LOL!
We will continue to have our monthly group meetings on the second Wednesday of every month in addition to the occasional field trips.
Hope to see everyone at our May 11, 2011 meeting at 10:00 a.m. about "Herbal Salts" presented by me, Linda T. Collins. Location: ACISD Maintenance Department (Formerly Rockport Elementary), 619 N. Live Oak Street, Room 14, Rockport, Texas.
And continue to keep up with our website and blog for interesting information about herbs.
Again, thank you everyone for your continued support of the festival over the years.
Linda
Linda T. Collins
Rockport Herb & Rose Study Group
Post Office Box 1988
Rockport, TX 78381
361-729-6037
361-729-6058 (Fax)
www.rockportherbs.org
http://rockportherbies.blogspot.com
Sunday, April 24, 2011
Sunday, April 10, 2011
Chef Kevin Lasagna – Meat and Four Cheese
Chef Kevin Lasagna – Meat and Four Cheese
Ingredients:
Pasta:
2 cups flour
1 tsp table salt
2 eggs
2 tbs. water
Sauce:
4 tbs extra virgin olive oil
Dried Red Pepper Flakes
1 yellow onion
5 - 10 whole clove garlic
5 to 6 roma tomatoes
1 cup red table wine
Fresh Basel
Fresh thyme
Bay leaves
Salt pepper
Meat:
1 lbs chuck steak with a good amount of fat
1/2 lbs pork chop(if you can't grind your own meat use 80/20 ground beef and ground pork)
1 qt. Low sodium beef broth
Cheeses:
1 lb smoked provolone
1 lb Philadelphia cream cheese
1 lb feta cheese
1 lb mozzarella cheese in liquid
Instructions:
Pasta: To make pasta from scratch, you will need the right equipment. There are pasta makers but I recommend that if you have a kitchen aid, get the attachment. If you don't want to bother with making your own pasta you can use the readymade lasagna noodles (follow the box instructions).
First take 2 cups flour and a tsp of table salt in the standing mixer, mix till combined. Beat the 2 eggs with the 2 tbs of water until combined. Start the mixer on medium speed with the dry ingredients in the bowl with the dough hook attached. Slowly add the egg and water mix to the flour until a dough ball forms, about 5 minutes. After 5 minutes, if the dough hasn’t formed a good ball, DON’T add water. Just take the dough out and finish it on a lightly floured table.
Once it is combined into a ball wrap it tight in plastic wrap and let it rest at room temperature for at least 20 minutes. While dough is resting put a pot on the stove with 1 gallon of water and bring it to a boil. While waiting for the water to boil, start the sauce.
Sauce: Coarsely chop the tomatoes and fine dice the onion, dice the garlic, Basel, thyme, keeping them all separate. Take a 12 inch skillet on the stove top and heat the oil over medium high heat add the red pepper flakes till just fragrant, about 15 seconds. Add the onion and cook till just brown on the edges about 5 minutes. Add the garlic cook till just fragrant about 30 seconds. Add the tomatoes and wine bring to a low boil. Reduce heat till you have a simmer. Add bay leaf and cover till well combined about 30 minutes. While waiting on sauce, start grinding the meat.
Meat: Again if you have a kitchen aid, use the meat grinding attachment. If you don't have the grinder attachment use 80/20 hamburger and mix with fresh ground pork. Cut the steak and pork chop into long strips about an inch thick, run them through your grinder to combine. Bring beef broth to a boil and add ground meat. Cook till slightly pink season with salt and pepper to taste. Put cooked meat into strainer set aside.
Once the sauce is done cooking, remove the bay leave and add the fresh basil and thyme. Combine with the drained meat. Pre heat oven to 350 degrees.
Take your rested pasta ball and divide it into about golf ball size pieces. Run the pasta through the pasta attachment until it has reached number 7 on the dial. Trim into two even pieces, about 2 inches wide and 12 inches long. Place in the boiling water for about 5 minutes then drain water and place pasta in cold water just to stop the cooking process, pull out when just warm.
Mix the cream cheese and the feta together in a bowl and soften in the microwave for about 30 seconds.
To assemble take some of the sauce and coat the bottom of your lasagna pan. Apply a layer of pasta. Then take your cheese mix and place in a piping bag and pipe strips down the length of the pasta. Place a layer of sauce. Apply a layer of provolone then pasta. Repeat two or three more times for the top lay down a layer of sauce and place the mozzarella cheese evenly onto of the lasagna. Cover with tin foil and bake in the oven for 30 to 45 minutes. Remove the tin foil and cook another 15 to 20 minutes till the cheese has browned. Remove from oven and let rest for 20 minutes cut and serve. Enjoy!
Ingredients:
Pasta:
2 cups flour
1 tsp table salt
2 eggs
2 tbs. water
Sauce:
4 tbs extra virgin olive oil
Dried Red Pepper Flakes
1 yellow onion
5 - 10 whole clove garlic
5 to 6 roma tomatoes
1 cup red table wine
Fresh Basel
Fresh thyme
Bay leaves
Salt pepper
Meat:
1 lbs chuck steak with a good amount of fat
1/2 lbs pork chop(if you can't grind your own meat use 80/20 ground beef and ground pork)
1 qt. Low sodium beef broth
Cheeses:
1 lb smoked provolone
1 lb Philadelphia cream cheese
1 lb feta cheese
1 lb mozzarella cheese in liquid
Instructions:
Pasta: To make pasta from scratch, you will need the right equipment. There are pasta makers but I recommend that if you have a kitchen aid, get the attachment. If you don't want to bother with making your own pasta you can use the readymade lasagna noodles (follow the box instructions).
First take 2 cups flour and a tsp of table salt in the standing mixer, mix till combined. Beat the 2 eggs with the 2 tbs of water until combined. Start the mixer on medium speed with the dry ingredients in the bowl with the dough hook attached. Slowly add the egg and water mix to the flour until a dough ball forms, about 5 minutes. After 5 minutes, if the dough hasn’t formed a good ball, DON’T add water. Just take the dough out and finish it on a lightly floured table.
Once it is combined into a ball wrap it tight in plastic wrap and let it rest at room temperature for at least 20 minutes. While dough is resting put a pot on the stove with 1 gallon of water and bring it to a boil. While waiting for the water to boil, start the sauce.
Sauce: Coarsely chop the tomatoes and fine dice the onion, dice the garlic, Basel, thyme, keeping them all separate. Take a 12 inch skillet on the stove top and heat the oil over medium high heat add the red pepper flakes till just fragrant, about 15 seconds. Add the onion and cook till just brown on the edges about 5 minutes. Add the garlic cook till just fragrant about 30 seconds. Add the tomatoes and wine bring to a low boil. Reduce heat till you have a simmer. Add bay leaf and cover till well combined about 30 minutes. While waiting on sauce, start grinding the meat.
Meat: Again if you have a kitchen aid, use the meat grinding attachment. If you don't have the grinder attachment use 80/20 hamburger and mix with fresh ground pork. Cut the steak and pork chop into long strips about an inch thick, run them through your grinder to combine. Bring beef broth to a boil and add ground meat. Cook till slightly pink season with salt and pepper to taste. Put cooked meat into strainer set aside.
Once the sauce is done cooking, remove the bay leave and add the fresh basil and thyme. Combine with the drained meat. Pre heat oven to 350 degrees.
Take your rested pasta ball and divide it into about golf ball size pieces. Run the pasta through the pasta attachment until it has reached number 7 on the dial. Trim into two even pieces, about 2 inches wide and 12 inches long. Place in the boiling water for about 5 minutes then drain water and place pasta in cold water just to stop the cooking process, pull out when just warm.
Mix the cream cheese and the feta together in a bowl and soften in the microwave for about 30 seconds.
To assemble take some of the sauce and coat the bottom of your lasagna pan. Apply a layer of pasta. Then take your cheese mix and place in a piping bag and pipe strips down the length of the pasta. Place a layer of sauce. Apply a layer of provolone then pasta. Repeat two or three more times for the top lay down a layer of sauce and place the mozzarella cheese evenly onto of the lasagna. Cover with tin foil and bake in the oven for 30 to 45 minutes. Remove the tin foil and cook another 15 to 20 minutes till the cheese has browned. Remove from oven and let rest for 20 minutes cut and serve. Enjoy!
Wednesday, April 6, 2011
SEVENTH ROCKPORT HERB FESTIVAL
Saturday, April 9, 2011 from 8:30 a.m. until 3:30 p.m.
Paws & Taws Fulton Convention Center, 402 N. Fulton Beach Road, Rockport-Fulton, TX
Presented by the Rockport Herb & Rose Study Group
SPEAKERS
On-going Anita Reeves, A-ReMark-able Experience, Distillation Demonstration
9:00 a.m. Judy Barrett, author of What Can I Do With My Herbs? and What Makes Heirloom Plants So Great? and publisher of Homegrown.
10:30 a.m. Susan Wittig Albert, author of China Bayles series and Cottage Tales of Beatrix Potter series
Noon Chef Kevin Argetsinger, graduate of Del Mar Culinary Art School, presenting a cooking demonstration.
1:30 p.m. Jeff Transeau, Charta Olives, Growing Olives in Texas.
VENDORS
A-ReMark-able Experience
Annette’s Plumerias
Aransas/San Patricio Master Gardeners
Charta Olives
Earthworks Nursery
Garden Charms
Judy Barrett’s Books
Lilling Taylor Herbal Products
Lucia’s Garden
Mary Ware Glassware
Murder by the Book
Nile Valley Herbs
Susan Layman’s Herb Boxes
The Herb Cottage
Todd’s Home Grown Veggies
Our Thanks to: Holiday Inn Express
Paws & Taws Fulton Convention Center, 402 N. Fulton Beach Road, Rockport-Fulton, TX
Presented by the Rockport Herb & Rose Study Group
SPEAKERS
On-going Anita Reeves, A-ReMark-able Experience, Distillation Demonstration
9:00 a.m. Judy Barrett, author of What Can I Do With My Herbs? and What Makes Heirloom Plants So Great? and publisher of Homegrown.
10:30 a.m. Susan Wittig Albert, author of China Bayles series and Cottage Tales of Beatrix Potter series
Noon Chef Kevin Argetsinger, graduate of Del Mar Culinary Art School, presenting a cooking demonstration.
1:30 p.m. Jeff Transeau, Charta Olives, Growing Olives in Texas.
VENDORS
A-ReMark-able Experience
Annette’s Plumerias
Aransas/San Patricio Master Gardeners
Charta Olives
Earthworks Nursery
Garden Charms
Judy Barrett’s Books
Lilling Taylor Herbal Products
Lucia’s Garden
Mary Ware Glassware
Murder by the Book
Nile Valley Herbs
Susan Layman’s Herb Boxes
The Herb Cottage
Todd’s Home Grown Veggies
Our Thanks to: Holiday Inn Express
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