Sign up to receive the day's curated top stories, legislative schedule, press releases, and other daily features every morning in your inbox!

MassInsider
Jump To...
Go to our Job Board
MassInsider introduces our free Job Board.
Please contact jobs@instatrac.com to post open positions.

“Clearly someone needs to focus on this issue,” said state Rep. Russell Holmes, a Mattapan Democrat and vice chair of the Legislature’s committee on housing. “It’s an issue that is going to surprise not just legislators but the administration. The numbers are alarming. Four thousand (Boston Public Schools students are homeless) out of 57,000 — those are a lot of children not going back home to parents.”

State Representative Russell Holmes

Speaking about the teen homelessness issue in Massachusetts .

News By Category
Business

Airbnb battle coming » Commonwealth Magazine

Back Bay plan could bring dead zone to life » Boston Globe

It's official: Winthrop Square Garage will be turned into one of Boston's tallest towers » Boston Globe

Plans for massive marijuana greenhouse advance » Boston Globe

Devens adds 33 acres for industrial development » Worcester Business Journal

Boston startup says Rhode Island firm stole quilt-making trade secrets » Boston Business Journal

80% drop in visitors prompts closing of Sturbridge tourist center » Worcester Business Journal

Healey: Young women challenging biz to adapt to new model of success » State House News Service

Education

Familiar faces in Massachusetts charter cap battle » United Federation of Teachers

Brockton students can earn multi-language stamp of approval » The Enterprise

Baker takes hike for charter-school hike » Sentinel & Enterprise

Gov. Baker walks the walk for charter-school question » Lowell Sun

Walsh to expand free community college tuition program » Boston Globe

New Bedford schools react to allegations of 'toxic' environment » South Coast Today

Attorney General Healey to speak at GCC » WWLP 22

Environment

An unconfirmed sighting, but black bears moving east across Massachusetts » State House News Service

Health Care

Drug maker thwarted plan to limit OxyContin prescriptions at dawn of opioid epidemic » STAT News

Colorado Ballot Measure Would Make It The 1st State With Universal Health Care » WBUR

How much do Massachusetts families spend on healthcare? » The Republican

Falmouth doctor files lawsuit seeking right to die » Boston Globe

Cape Cod doctors file lawsuit addressing right-to-die issue » The Eagle

Health Connector employees stop in Fall River to talk open enrollment » The Herald News

Beth Israel-Plymouth hospital CEO resigns » Boston Business Journal

Housing

Airbnb leaving no room for rentals » Boston Herald

Human Services

Poll: Cost Of Child Care Causes Financial Stress For Many Families » WBUR

Judiciary

Barry-Smith's judicial appointment postponed » Boston Herald

Judicial nominee draws opposition from white supremacists » The Berkshire Eagle

Labor

Harvard Reaches Tentative Deal With Striking Dining Workers » WBUR

Harvard, striking dining hall workers make deal » Boston Globe

Campus Quiet After HUDS Agreement Reached » Harvard Crimson

Jobless rate dips well below 4 percent » The Sun Chronicle

Legislative

Tarr: Committee nod awaits Schiavi » Cape Cod Times

Local Government

Mayor vetoes council on giving YMCA land » Lynn Daily News Item

Watchdog: City's property sale leaves question of where money will go » Boston Herald

Amherst Regional School Committee turns to finding permanent superintendent for next year » The Republican

Opinion

Obama shouldn't tie his successor's hands on Israel-Palestine » Boston Globe

What if your kids were stuck in a poorly performing school? » Boston Globe

Our view: Business is brisk as Bay State opens for early voting » Newburyport News

Editorial: Courthouse repairs must remain priority for state » Gazette Net

Julian Assange, horrible boss » Boston Globe

Editorial: Upholding transgender anti-discrimination in Massachusetts » The Tufts Daily

Politics

Andy Hiller of 7News to sign off » Boston Herald

Over and done » Eagle Tribune

Warren, Wolf, Endorse Matt Patrick in 3rd Barnstable Race » Cape Cod Online

Schiavi releases public safety plan, promised committee assignment » Cape Cod Today

Three for vie for rep seat; Chelmsford part of district » Wicked Local Chelmsford

Former Mass. Governor And Libertarian VP Candidate Bill Weld Tells Voters To Reject Trump » WBUR

Saugus rep foes trade insults » Lynn Daily News Item

A Snapshot Of How The Rest Of The World Views This Election » WBUR

Trooper's widow, officials just say 'no' to marijuana legalization » Metro

STATEHOUSE ROUNDUP: Looking at 2016 and beyond » Wicked Local Hanson

ELECTION 2016: Cantwell, White face off in state rep. race » Wicked Local Marshfield

Kelcourse represents everyone in his district » Newburyport News

Donald Trump seeks Bay Staters to lend a hand in N.H. » Boston Herald

GOP vying in several Mass. congressional races » Boston Globe

Assistant US Attorney named to monitor elections » State House News Service

Rep. McGovern slams Trump in speech to Clark students » telegram.com

Massachusetts voters head to polls early for first time » Politico

DeCoste, Nyman face off for State Rep seat » Wicked Local Hanover

Lewis seeks 5th Middlesex reelection » Wicked Local Wakefield

Clinton win would mark "steady gender progress," Healey says » State House News Service

Public Health

SouthCoast clergy ready to be part of fight against opioid addiction » Taunton Gazette

Public Safety

Blodgett, pot legalization opponents take aim at stoned driving » Eagle Tribune

City's pact with chief made public » Gloucester Times

Buying a bar of soap in Abington this weekend? ID, please » The Enterprise

Springfield Police Commissioner John Barbieri responds to criticism of officers, investigations: 'I am not afraid to do my job' » The Republican

State Finance

DeLeo: Baker too pessimistic on budget » Lowell Sun

State Government

How Gov. Baker's salary compares to the rest of the U.S. » Boston Business Journal

AG's office to hold Open Meeting Law training at Agawam Public Library » The Republican

At least 130,000 have voted early in first few days » State House News Service

Taxation

Hard cider tax called "unfair and nonsensical" by local producer » State House News Service

Transportation

FAA to conduct study of airplane noise over Belmont, Arlington, Cambridge and Watertown » Wicked Local Belmont

Next stop, public radio: How the Voice of the MBTA's career is coming full circle » Boston.com

6 sites proposed for RMV branch » Gloucester Times

Getting the Belden Bly bridge built » Lynn Daily News Item

Utilities

MA, CT, and RI to negotiate wind, solar deals » Commonwealth Magazine

Social Media Spotlight

Representative Michael E. Capuano

Nora Harrington for State Senate


joeboncore

massgovernor




Job Board
Access Specialist - Mass. Office on Disability

Looking for jobs? Check out our Job Board
Hiring? Email us at jobs@instatrac.com
Recipe of the Week

Makes 12 Servings

Ingredients

SKIP'S RAGU` ALLA NAPOLETANA:

1 Medium yellow onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Medium carrot, peeled and roughly chopped
4 Cloves garlic, peeled
2 oz. pancetta
4 Tbs. flat-leaf Italian parsley
2 Tbs. Olive oil
1 Lb. "Country-style" pork spare ribs
3 Cups dry red wine
1 4 Oz. Can tomato paste
1 28 Oz. Can Italian plum tomatoes
4 Sweet Italian sausages

LAURIE'S SAVORY PASTRY CRUST:

I must give credit where credit is due. And I must confess that I don't bake. My record for creating disaster out of pastry crust remains unblemished from the early nineteen-seventies. So I depend on Laurie, who is a genius-level baker, for this part of the recipe.

2 Cups All-purpose flour
1/2 Cup (2 sticks) frozen, unsalted butter, cut into 1 Tbs. pieces
pinch (scant 1/4 tsp.) salt
2 Large eggs

SKIP'S MEATBALLS:

If you grew up in an Italian-American household, as I did, you'll very likely recognize this recipe for meatballs. But if you have a "secret recipe" of your own, by all means use it here.

1/2 Lb. ground beef
1 Large egg
1/2 Cup bread crumbs
1 Clove garlic, peeled and finely chopped
4 Tbs. flat-leaf Italian parsley, finely chopped
1/4 Cup freshly grated Parmigiano
salt & freshly ground black pepper
Olive oil

SKIP'S CHICKEN LIVERS:

1 Tbs. unsalted butter
1 shallot, peeled and finely chopped
4 chicken livers, all visible fat removed
salt & freshly ground black pepper
2 Tbs. cognac

SKIP'S SAUTE`ED CHICKEN BREASTS:

2 Tbs. unsalted butter
1 shallot, peeled and finely chopped
2 chicken breasts, skin removed
salt & freshly ground black pepper
1/2 Cup dry white wine
juice from 1/2 lemon
2 Tbs. flat-leaf Italian parsley, finely chopped

THE REST OF THE STUFF:

1 Lb. penne rigate or ziti
1 Cup frozen baby peas
2 Large eggs, hardboiled and quartered lengthwise
1/2 Lb. fresh Mozzarella, cut into irregular 1/4 inch slices
Freshly grated Parmigiano
4 Tbs. flat-leaf Italian Parsley, finely chopped

Directions

THE RAGU:
Put the onion, celery, carrot, garlic, pancetta and parsley in a food processor and pulse about ten times for one second each pulse. Heat a large pot over medium heat, add the olive oil, then the chopped vegetables. Lower the heat and saute the mixture-- known as a batutto--for ten or fifteen minutes or until they soften and brown very lightly.

Add the pork ribs, cover the pot and cook over low heat for one hour. At the end of the hour, uncover the pot, raise the heat to high and add the wine. Allow the wine to boil for a minute or two in order to burn off the alcohol. Lower the heat and allow the mixture to simmer gently for about an hour, or until the wine has reduced to about 1 cup. Remove the ribs and reserve them for another purpose, like spuntature e fagioli, pork ribs and beans.

Whisk in the tomato paste, then add the plum tomatoes. Stir, breaking up the tomatoes, to combine with the wine reduction and tomato paste. Add the sausages, cover the pot and cook over low heat for one more hour. At the end of the hour, remove the sausages, cool, cut them in fourths and reserve.

THE PASTRY CRUST:

When you've gotten the sauce cooking, turn your attention to the recipe with the next longest preparation time, the pastry crust. While actual preparation is quick, the crust will need to rest in the refrigerator for at least one hour.

Combine the flour, butter and salt in the bowl of a food processor and pulse about ten times for one second for each pulse. Add the eggs and run the machine steadily until a ball forms and just begins to clean the sides of the bowl.

If the dough seems too soft, add 1 - 2 Tbs. flour and run the machine for five or six seconds to recombine the mixture.

If the dough seems too dry, add 1 - 2 Tbs. ice water and do the same.

Turn the dough ball out onto plastic wrap, cover tightly and refrigerate for at least one hour.

THE MEATBALLS:

Mix togther, the ground beef, egg and bread crumbs, then stir in the garlic, parsley and Parmigiano. Season with a little salt & pepper.

Form the ground beef mixture into balls about the size of golf balls. I usually wind up with seven to nine, depending on how large I make the first few.

Heat a small saute pan over medium-high heat, then add enough olive oil to cover the bottom of the pan to a depth of about 1/4 inch. Add the meatballs and saute all over, regulating the heat if necessary to avoid excessive spattering. The meatballs are done when they're brown all over, and have a slight crust.

Remove, drain on paper towels and reserve.

THE CHICKEN LIVERS:

Heat a small saute pan over medium-high heat, then add the butter. When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted; about four or five minutes.

Pat the chicken livers dry with paper towels, season with salt and pepper and add to the saute pan. Cook for two or three minutes on each side, or until there's no trace of pink on the livers, and they've browned slightly. Carefully add the cognac, tilt the pan slightly to ignite, or carefully ignite with a match, and cook, swirling the pan from time to time, until the flames have subsided. Remove the chicken livers and reserve with their sauce.

THE CHICKEN BREASTS:

Heat a small saute pan over medium-high heat then add the butter. When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted; about four or five minutes (does this sound familiar?).

Season the chicken breasts with salt and pepper, and add to the saute pan. Cook, shaking the pan from time to time, until the first side begins to brown, and the edges of the chicken breast begin to whiten. Turn the breasts over and repeat.

Raise the heat to high, add the wine and boil for a minute or two to burn off the alcohol. Reduce the heat to medium, add the lemon juice and parsley, and allow the liquid to bubble until it has reduced to approximately two to three tablespoons. Remove the breasts and reserve with their sauce.

THE PASTRY CRUST AND FINAL ASSEMBLY:

Remove the pastry crust from the refrigerator and divide into two portions, one slightly larger than the other. Return the smaller portion to the refrigerator befor proceeding. Lightly flour a board or your countertop, then roll the pastry out into a rough circle, 14 or 15 inches in diameter by 1/4 inch thick.

Thouroughly butter the bottom and sides of a 10 - 12 inch springform pan, and place the dough in the pan, carefully pressing all around to flatten the bottom, and gently pressing the dough up the sides of the pan. Use a paring knife to create an even edge at the top of the pan, cover loosely with plastic wrap and refrigerate.

Remove the second portion of dough from the refrigerator and roll out into a roughly formed circle approximately 10 - 12 inches in diameter. Place on a floured sheetpan, cover loosley with plastic wrap and return to the refrigerator.

Pre-heat the oven to 350 f., and bring a large pot of water to the boil for the pasta. Cook the penne (or ziti) until al dente, drain in a collander and reserve. While the pasta is cooking, slice the chicken breasts diagonally into 1/2 - 1 inch strips.

Remove the pastry shell from the refrigerator, and assemble all of the ingredients necessary for the final assembly.

Place a layer of pasta in the bottom of the pastry shell, about 1 inch deep. Ladle about 1 Cup of the Ragù evenly over the pasta, then sprinkle half the peas over that. Arrange half the sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs and mozzarella on top of the pasta, then sprinkle with freshly grated Parmigiano and freshly chopped Italian parsley.

Repeat the process with the remainder of the pasta, sauce, peas, sausages, meatballs, chicken breasts, chicken livers, hard boiled eggs, mozzarella and Parmigaino. Save just enough sauce, though, for one final coating on the pasta before you attach the top crust to the Timpano. Also, pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust.

Remove the top crust from the refrigerator, place on top of the springform pan, trim the edges with a paring knife or scissors, then pinch the top and bottom crusts together with your fingers.

Make two or three 1 inch slits in the top crust to vent steam during the cooking process, place in the center of the pre-heated oven and bake for approximately 40 minutes. The pastry should be well browned, all the ingredients should be thouroughly heated, and the cheese melted.

Remove the sides from the springform pan, put the Timpano on a platter and serve at the table. Be gracious when the guests applaud.



45 Bromfield Street, 11th Floor, Boston, MA 02108
About Us
Privacy Policy
Connect With Us
Phone: (617) 292-1800

You have received this message because you are signed up for MassInsider. Click here to unsubscribe. Email us at info@instatrac.com. We appreciate any feedback or suggestions.

Copyright © 2024 Instatrac, Inc. All Rights Reserved.