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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services, March 6 App Finder: Nice nutrition apps Arkansas man arrested for robbery in Medford A chance to 'feel normal' Ashland School District learns why its anti-bullying rating was low Crime, Courts and Emergency Services Emergency services, March 6 Arkansas man arrested for robbery in Medford Convicted rapist gets life without parole Learn to protect yourself in free class on identity theft Emergency services Politics and Elections Ashland: Budget increase, swimming pool funding discussion on council agenda Judge upholds Phoenix's moratorium on medical marijuana dispensaries Ballots on Jackson County marijuana tax go out Friday Brown's inauguration brings hope to local lawmakers Kate Brown sworn in as Oregon's 38th governor Education Ashland School District learns why its anti-bullying rating was low Ashland district rethinks transfer approval process MSD to save taxpayers nearly $10.5 million by refinancing Medford schools superintendent gets high marks St. Mary's robotics team qualifies for state competition Environment Catastrophic wildfires expected in Southern Oregon this summer The new normal under climate change? Lost Creek Lake algae bloom subsides Lost Creek Lake logjam could become hazard for boaters Made in the Shade State News Eastern Oregon dig uncovers ancient stone tool Team tracks new baby orca Motor-voter bill sent to Gov. Brown Mother blames deputies, stun guns for son's death Officials: High court ruling won't affect Oregon health care Nation - World Obituaries Robert Lee Bennett Paul Orvil Fallgreen Earl Dean King Gary Taylor Death Notices Weather Photo Galleries Since You Asked Videos Web Cams Mail Tribune 100 Shareable Bank of America is predicting a massive Tesla collapse Mars One attracts science fiction geeks and people who hate society This $1 million Mercedes is like an armored private jet for the road Sports Latest Stories Blazers downs Mavericks but lose guard Matthews No. 5 Arizona steamrolls Cal, 99-60 Moore is better for Bulls Rothfus leads St. Mary's into state semifinals Manning reworks deal, will be back for Broncs Varsity 541 College Sports No. 5 Arizona steamrolls Cal, 99-60 SOU distance relay qualifies for NAIA finals Cougars hold off Ducks in tournament One step at a time Ducks have edge in Civil War victory Pro Sports Blazers downs Mavericks but lose guard Matthews Moore is better for Bulls Manning reworks deal, will be back for Broncs Holmes opens four-shot lead at WGC MLS ready to kick off its 20th season Community Sports Business Latest Stories New construction prices jump 18.2 percent in Jackson County CEO Rieder leaving Erickson March 31 Harry & David announces new president Ride & Drive: 2015 Chrysler 300 Local businesses still feeling effects of port slowdown Real Estate News New construction prices jump 18.2 percent in Jackson County People In Business People in Business: Feb. 28 People in Business People in Business Transportation CEO Rieder leaving Erickson March 31 Lodging gains bode well for travel industries Medford airport flies past January record Agriculture Harry & David announces new president Warm winter has fruit growers poised for action Briefcase: Business briefs for Feb. 21 Opinion Latest Our View: Cheers and Jeers Letters to the Editor, March 6 Michael Gerson: Negotiating from weakness Arthur I. Cyr: Brutal murders in Russia a reminder and challenge Our View: Take it slow on legal marijuana Editorials Our View: Cheers and Jeers Our View: Take it slow on legal marijuana Our View: Small climate steps add up to big ones Our View: Drawing back the curtain on government Other Views: Brown's list of challenges is lengthy Letters to the Editor Letters to the Editor, March 6 Letters to the Editor, March 5 Letters to the Editor, March 4 Letters to the Editor, March 3 Letters to the Editor, March 2 Columns Michael Gerson: Negotiating from weakness George Will: Stopping the IRS Dana Milbank: Netanyahu's fighting words Kathleen Parker: The GOP — A tragedy in 52 acts Michael Gerson: Scott Walker's cynical comments on faith Guest Opinions GUEST OPINION: Police, community should work to prevent profiling Guest Opinion: Don't overregulate Oregon's hemp industry Guest Opinion: Predatory banking practices bilk citizens Guest Opinion: Is less education the answer? Guest Opinion: Bill would shore up legal aid funding Lifestyle Latest stories Fishing Report: Friday, March 6 Looking Up: Fiery red Betelgeuse shines bright Biologists and politicians taking turns with trout Health Watch: Get prepped for spring break Columbia boaters face new distress rules Food Page Onorato: Please don’t take my Goo Goo Clusters away Season Stepp: Celebrate Pi Day with these tasty pie recipes Tammy Kelly: Bring back the potatoes Pantry pride Tips for a Pacific Northwest crab feed Home and Garden Dear Monty: Home seller seeks to start bidding war Paul Rogers: Looking for signs of new life Home Help: Enhance your home-office experience Specialty painting adds wow to your walls Dear Monty: Home seller questions agent ethics Health Health Watch: Get prepped for spring break HealthStyle: Marriage care and maintenance Community blog: How I Became Radical: The Power of Acceptance Community blog: The Guest List: Check! Health Watch: Sticking to your health plan when your family isn’t helping Hiking Biking Faith Religion Briefs (No heading) Religion briefs, Feb. 27 Religion briefs: Friday, Feb. 20 Religion News: Pope makes surprise shantytown visit Milestones and Achievements Engagement: Workman-Wright Anniversary: Hofer New arrivals: Sunday, Feb. 8 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Ashland's First Friday Art Walk showcases new exhiits by regional artists Live Music in Local Clubs Alice DiMicele plays the Unitarian Fellowship Darrin Wayne steps to the plate at Rising Stars Southern Oregon University Wind Ensemble to present 'All American' Theater TMTO's 'Bye Bye Birdie' takes flight Brava! Opera presents classic Mozart and Poulenc Review: 'Fingersmith' a twisting thriller with love 'Guys and Dolls' a sure bet for dazzling entertainment 'She Stoops' rises on SOU stage Music Live Music in Local Clubs Alice DiMicele plays the Unitarian Fellowship Darrin Wayne steps to the plate at Rising Stars The Farr Side: Another career highlight for Kelly Clarkson Southern Oregon University Wind Ensemble to present 'All American' Community Events Ashland's First Friday Art Walk showcases new exhiits by regional artists Jesse Lawson and Joe Moxley host 'Barkeeper' Third Fridays showcases local artists Southern Oregon Rod and Custom Show Ashland's First Friday Art Walk showcases new exhibits by regional artists Dining Sakura Japanese Sushi Restaurant opens in new location Restaurant Inspections: Sunday, March 1 Great Outdoor Grill offers healthful options Restaurant Inspections: Sunday, Feb. 22, 2015 Saigon Xich Lo Vietnamese cuisine Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines/Special Sections Business Services NEWS NOW Our View: Cheers and Jeers ... Biologists and politicians taking turns with trout ... Columbia boaters face new distress rules ... Our View: Cheers and Jeers ... Biologists and politicians taking turns with trout ... Columbia boaters face new distress rules ... Season Stepp: Celebrate Pi Day with these tasty pie recipes By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Mar. 4, 2015 @ 1:16 pm By Season Stepp More Content Now Posted Mar. 4, 2015 @ 1:16 pm » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> 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 MailTribune.com By Season Stepp More Content Now Posted Mar. 4, 2015 @ 1:16 pm » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » 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 MailTribune.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 Announcements Obituaries Story ideas Since you asked 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. 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