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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories Lots to celebrate at SOU Arbor Day rites Control burn set for Wednesday Person suffers smoke inhalation in Ashland house fire Should the Plaza get yet another makeover? Ashland Runs on Volunteers: OLLI classes pay dividends in joy of teaching, learning Education Ashland Runs on Volunteers: OLLI classes pay dividends in joy of teaching, learning New Southern Oregon University board votes to bump tuition nearly 5 percent in the fall Why OLLI matters: A personal perspective Southern Oregon University names director of marketing Dianne Williamson: College admissions mania ill-advised Environment Lots to celebrate at SOU Arbor Day rites Mt. Ashland Ski Area to host party March 28 Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers Business Cars We Remember: ‘Topper’ movie car most memorable Ride & Drive: 2015 Land Rover Range Rover Evoque Snow hopes dashed, Mt. Ashland Ski Area hosts season-ending party Saturday Iconic Ashland bookstore to celebrate 35th anniversary on April 19 Test Drive: 2015 Honda Accord Politics and elections Jackson County Commissioners plan no tax on marijuana for first year Grassroots group campaigns for Plaza paver do-over Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US State News Oregon's governor appoints new secretary of state Nation - World Obituaries Death Notices Alicia Applegate Hardy Death Notices Rosalind Dee Death Notices Shareable Sports Latest Stories Blazers clinch playoff spot Thompson-Siporen second in decathlon Documentary about Southern Oregon University football's national championship team to screen for free Fantasy Sports: Reds’ Chapman opens list of top closers Bill Ballou: Pace-of-game rules are a good start to improving baseball High school Thompson-Siporen second in decathlon Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Grizzlies rally past GP, to 2-0 start Southern Oregon University Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Ducks enjoy the challenge Oregon bows out Voices Latest Stories Landgren cartoon: European travel essentials Our View: One for the books Council Corner: Ashland’s climate plan Wry & Ginger: Daylight saving and our hour of need Letters to the Editor, March 30 Editorial Our View: One for the books Our View: Build it; they will play Our View: How it should work Our View: Ashland High principal is the head of her class Our View: Tuition trauma Letters Letters to the Editor, March 30 Letters to the Editor, March 27 Letters to the Editor, March 25 Letters to the Editor, March 23 Letters to the Editor, March 20 Guest opinions Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Columns Council Corner: Ashland’s climate plan Chris Honoré: Some political and social observations Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Herb Rothschild Jr: Failing at charity Philip Maddocks: GOP plan offers hope for poor once they become rich Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories Community blog: Ashland High grad performs at OSF's Hip Hop Open Mic Top 5 things to do this week Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Community blog: Words, wine and Craig Wright Theater Ticket Availability Ticket Availability Review: From past into present in OSF's 'Long Day's Journey' Ticket availability Ticket Availability Music Futureshock: Kendrick Lamar release points to road ahead Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: In ‘Danny Collins,’ Pacino helps us imagine a Lennon story Noah Baumbach talks Ben Stiller, adult comedies and more In 'Timbuktu,' lust for power disturbs peace Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories Garden Cameos: Planning for a fragrant garden year round Book Notes: America’s Test Kitchen takes a detailed look at vegetarian cooking Food for Thought: Plan the perfect alfresco gathering Shayne Looper: Don't shrink-wrap the truth Improving the lives of women is the focus for Soroptimists in Ashland Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Control burn set for Wednesday ... Ticket Availability ... Person suffers smoke inhalation in Ashland house fire ... Control burn set for Wednesday ... Ticket Availability ... Person suffers smoke inhalation in Ashland house fire ... Season Stepp: Celebrate Pi Day with these tasty pie recipes Comment By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted Mar. 4, 2015 at 1:14 PM By Season Stepp More Content Now Posted Mar. 4, 2015 at 1:14 PM » Social News This month, people around the world will witness something that occurs only once a century. No, not a comet, eclipse or anything of that nature, but still science related: On March 14, at 9:26 a.m. (and 53 seconds), the date and time will reflect the first 10 digits of Pi. In simple terms, Pi is the ratio used to find the circumference of a circle. So what does this irrational number have to do with food? Different schools, colleges and nerds in general will celebrate Pi Day, as March 14 is known. Studying and discussing the importance of the number is to be expected, but because the English pronunciation of Pi is oh-so-similar to a tasty dish, pie-eating contest, pie-throwing adventures and baking are often included in the festivities. From a cook’s point of view, what better time to explore the deliciousness that is a pie. There are many different types of pie, from savory to sweet, from rustic to gourmet. Hand pies, galettes, tarte tatins, double-crusted pies, Cornish pasties, pot pies, the French-Canadian tourtire, quiche and even pizzas fall under the category of pie. Regional and seasonal ingredients will vary, but essentially some sort of pastry crust and filling/topping are involved. Many Americans rely on frozen pies, or at least frozen or refrigerated pie crusts to fill the need for pie. This is nothing to be ashamed of: many home cooks are intimidated by the prospect of making their own pies, especially pie crusts from scratch. However, making pie crust is actually surprisingly simple. Just keep the ingredients chilled, don’t overwork the dough, and you’ll have a great tender and flaky crust. An interesting option, especially around the holidays or when guests are expected, is to make individual pies instead of one whole pie. They will cook more quickly and you don’t have to wait until it cools and sets to slice. Also, they’re cute. Silicone muffin cups are great for individual pies because they are nonstick, perfectly portioned, dishwasher safe and can be used over and over. Don’t feel the need to limit your crusts to traditional dough. Crush your favorite cookies, cereals or granola, mix with melted butter, and press into the pie pan. Make an unleavened cookie dough recipe (such as shortbread) and prebake before adding the pie filling. Mix sweetened shredded coconut or ground nuts with melted butter to a great crust when pressed into a pan and baked. How about premade phyllo, puffy pastry or croissant dough? These are all feasible options for a dessert like no other. As for the fillings: The sky is the limit. Savory pies, such as meat-and-potato filled Cornish pasties can be made with leftovers, and pot pies are perfect when filled with vegetables, a homemade gravy and shredded chicken (a rotisserie chicken is perfectly acceptable). Sweet pies often contain fruit, and even if the fruit is not in season, such as berries, opt for frozen, which are picked at their peak and immediately frozen. Lattice-topped pies are beautiful and, although time consuming, can be a lot of fun to make. The Internet houses thousands of tutorial videos for those of you who might not be certain how to weave the lovely, and sometimes intricate, tops. For a more rustic approach, try a galette. Place a circle of pie dough or pastry on a work surface and mound with your desired filling, such as pears and peaches, or a combo of savory ingredients such as tomatoes, asparagus and Gruyere cheese. Leave a few inches of crust around the edges, then tuck the crust on top of the fillings, leaving the center exposed. Bake, rest and cut into wedges. Basic Pie Crust Makes 1 (9-inch) pie crust or 12 muffin-sized pie crusts Ingredients: 6 tablespoons unsalted butter, cold 2 tablespoons vegetable shortening, cold 1½ cups all-purpose flour 1 teaspoon kosher salt ½ cup whole milk Stir together the butter, shortening, flour and salt in a mixing bowl. Using a pastry cutter, cut the butter and shortening into the flour until most of the fat is the size of lima beans. Working in sections around the bowl, add milk one splash at a time to the flour and stir. Continue adding the milk until the dough retains the shape of your hand when squeezed. Do not add too much liquid. On a floured surface, divide the dough into thirds and fold the dough onto itself; repeat 3-4 times. Wrap the crust in plastic wrap and flatten into a rectangle. Chill dough for at least 10-15 minutes or until ready to use. Chicken Pot Pie Ingredients: 2 tablespoons unsalted butter Olive oil, about 1-2 tablespoons 1 onion, peeled and diced 3 garlic cloves, pressed or peeled and minced ¾ teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 4-5 cups chicken stock 3 carrots, peeled and cut into ¼ inch coins 2 celery stalks, diced 2 Yukon gold or red potatoes, scrubbed and cut into 1 inch pieces 3 cups cooked and shredded chicken (such as a rotisserie chicken) 1 pie crust dough (recipe above) ½ cup, plus 2 tablespoons, heavy cream, divided 1 egg yolk Lemon juice (optional) Preheat oven to 350 degrees. Heat an oven-safe Dutch oven or wide pot over medium heat. When hot, add butter and enough olive oil to coat the bottom of the pan. Add the onion, garlic and Italian seasoning to pan with a generous pinch each of kosher salt and freshly ground black pepper. Cook until the onion is translucent, about 4-5 minutes. When the onion has softened and turned translucent, sprinkle with flour. Cook, stirring occasionally, until the flour smells nutty, about 5 minutes. Add about ¼ cup of chicken stock and stir well to combine, working out any lumps. Add a few more ¼-cup additions, stirring and cooking in between each addition. Add the remaining chicken stock. Bring to a simmer. Add carrots, celery and potatoes. Cover and cook until the vegetables are tender. Fold in shredded chicken. Meanwhile, roll out the pie crust dough to about 3 inches wider in diameter than the Dutch oven, pan or baking dish. In a small bowl, mix together 2 tablespoons heavy cream with egg yolk. Set aside. When the potatoes and carrots are tender, stir in the remaining ½ cup heavy cream. Taste and season with kosher salt, freshly ground black pepper,and lemon juice. Top the pot with the dough, slightly tucking under the edges to create a lip. Cut a few slits in the top of the crust and brush with the egg yolk and cream. Transfer to the oven and bake until the pie crust is golden brown, about 20-25 minutes. Remove from the oven and let stand 5-10 minutes before serving. Strawberry Freezer Pie Makes 2 (9-inch) pies Ingredients: 3 cups graham cracker crumbs ½ cup granulated sugar ¾ cup unsalted butter, melted 3 ounces cream cheese, softened 1 can sweetened condensed milk 1 pint strawberries, rinsed, hulled and mashed 3 tablespoons lemon juice 2 cups whipped cream, or 1 cup cream, whipped Preheat oven to 350 degrees. Cut 2 circles of parchment just the size of the bottom of a pie pan, and line 2 pans. (Fold a square in half, then in quarters, etc., like you’re making a snowflake. Place the tip of the paper in the center of the pan, and mark the distance from the center to the edge. Cut and unfold.) Combine graham cracker crumbs, sugar and melted butter. Divide the mixture between the 2 pans and begin pressing down and out, bringing them evenly up the sides. Bake the crusts until golden brown and set, about 8-10 minutes. Cool. (Or skip this step by buying 2 pre-made graham crusts.) In the bowl of a stand mixer, or using an electric mixer, beat cream cheese until fluffy. Scrape down the sides of the bowl and add sweetened condensed milk; beat some more. Stir in strawberries and lemon juice, and fold in whipped cream. Pour into the crusts and freeze until firm. Rustic Peach and Almond Galettes Makes 6 Ingredients: 12 ounces dried peaches ¾ cup brandy or amaretto 3 tablespoons almond paste 3 tablespoons cornstarch 1 lemon, zested and juiced ¼ teaspoon ground cinnamon ¼ teaspoon kosher salt ½ cup brown sugar 1 sheet frozen puff pastry, thawed but chilled 3 tablespoons unsalted butter, chilled and cut into pieces 1 cup peach or apricot preserves ½ cup slivered or sliced almonds Preheat oven to 350 degrees. Line 2-3 baking sheets with a silicone liner or parchment paper. In a small bowl, cover the dried peaches with brandy or amaretto. Microwave for 30 seconds and set aside for 10 minutes. Once the peaches have plumped, remove them from any excess liquid, reserving liquid. In a large mixing bowl, stir together peaches, cornstarch, zest, juice, cinnamon, salt and sugar. Divide the puff pastry into 6 pieces and roll them into roughly 5-inch circles. Transfer one circle to the prepared baking sheet. Use your fingers to pat the almond paste into a flat disk. Place 2 teaspoons of almond paste in the center of the dough circle. Spoon a little of the peach mixture onto center of dough, leaving a 1-inch border around edge. Fold the edge of dough over 1 inch of the peach mixture, pleating the dough. Dot filling with butter pieces. In a small bowl, microwave the peach jam and reserved soaking liquid in 15 second increments until melted. Brush the edges of the crust with the jam, and sprinkle with almonds. Repeat with remaining pies. Bake until filling is bubbling and pastry is golden, about 20 minutes. Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. Reach her at [email protected]. By Season Stepp More Content Now DailyTidings.com By Season Stepp More Content Now Posted Mar. 4, 2015 at 1:14 PM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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