January 27th, 2016 by Julie
January 20th, 2016 by Julie
Cornish Pasties are an British staple, they are savory and super tasty finger food!
3 ¾ cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup (2 sticks) cold butter, diced
¾ cup ice water (you may not need it all)
12 ounces raw beef skirt steak or chuck steak, cut into 1/3-inch dice
2 cups 1/3-inch-diced yellow or white onion
2 cups peeled, 1/3-inch-diced red or Yukon Gold potatoes,
2 cups 1/3-inch-diced carrots
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 large egg
2 tablespoons milk
For pastry: Place the flour and salt in bowl of a food processor; briefly pulse them together. Add the butter and pulse at 1-second intervals until largest pieces of butter are size of chickpeas. Remove lid, pour 1/2 cup ice water evenly over flour mixture, replace lid, and pulse a few times. Add just enough additional ice water so dough holds together when you press it between your fingers. Do not overmix.
Pour dough onto a piece of plastic wrap, gently pat it together using edges of plastic wrap; then flatten it into a large, flat disc or rectangle. Wrap it tightly in plastic and refrigerate while you make filling. (Dough may be made several hours ahead of time, or a day before, if desired. Refrigerate until ready to use.)
Heat oven to 400 F.
For filling: In a large bowl, combine the chopped beef, onion, potatoes and carrots. Add the salt, pepper, olive oil, thyme and rosemary; mix well. Set aside.
Cut pastry into 6 equal pieces and shape each into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If dough starts to stick to work surface or rolling pin, sprinkle it with a small amount of flour.
Place about 1 cup filling on each round, either in center if you want to bring both sides of pastry up and together, or on 1 side so you can pull other side of pastry over to make a semicircle. Use your hand to compact filling a little.
Beat the egg with the milk, brush edges of pastry with egg wash and seal them together. If you’re making semicircles, you can decoratively crimp edges of pasties with a fork or your fingers.
Place pasties on a heavy-duty baking sheet lined with unbleached parchment paper. Brush them all over with egg wash. Bake in preheated oven until golden-brown, for about 40 to 45 minutes.
Serve pasties hot, with mustard on the side. They will keep for a couple of days in refrigerator and will also freeze well. Reheat in oven or microwave.
Makes 6 pasties.
December 25th, 2015 by Julie
December 10th, 2015 by Julie
December 3rd, 2015 by Julie
November 23rd, 2015 by Julie
October 25th, 2015 by Julie
Oregon Shakespeare Festival 2016
The Oregon Shakespeare Festival is one of the best and well known festivals in America and around the world as we found out… guests at our Inn come from many states and many countries around the world.
Next years 2016 season looks even more exciting than this years 2015 season, we can’t wait to see what treats are in store for us.
As Bill Rauch says, “2016 marks the 400th anniversary of William Shakespeare’s death—the last major Shakespearean milestone many of us will experience in our lifetimes. In celebration of our core identity as a Shakespeare theatre, we are proud to be presenting five plays by our namesake author, one from each genre (comedy, tragedy, history and romance) plus our single most overdue Shakespeare title. With TIMON OF ATHENS next season, OSF will have produced the entire 37-play canon a staggering four times, and our current Canon in a Decade project means that we hope to have completed the canon a fifth time by 2024. As I anticipate all five Shakespeare plays in 2016, I am particularly excited about THE WINTER’S TALE in the Allen Elizabethan Theatre, seen through an Asian and Asian-American cultural lens.
“At the same time, our commitment to new work remains a vital part of the Oregon Shakespeare Festival in the 21st century. With world-premiere adaptations of Charles Dickens and Gilbert and Sullivan alongside a thrilling new American Revolutions drama and the premiere of a lyrical fable from a rising Latina playwright, we will continue to contribute to the American canon of new plays that will go on to be produced by theaters nationwide. Finally, our 2016 season includes an astonishingly fresh take on the Vietnam War from the perspective of Vietnamese refugees in the U.S., and a rare large-scale revival of the much-beloved musical THE WIZ.
“The 2016 season reaffirms our identity as a language-based, classical theater even as it continues to expand the boundaries of the types of artistic adventures that we will offer our ever-curious and passionate audiences.”
We are so lucky in Ashland to have such a wonderful acting company right here in rural Southern Oregon.
For tickets and information go to osfashland.org
October 14th, 2015 by Julie
The Annual Halloween Parade in Ashland Oregon will take place on Saturday October 31st. 2015
Every October is the time for the ghouls and goblins to come out and play at the annual Halloween Parade and celebration in downtown Ashland Oregon.
There is fun for all the family, this is the time in Ashland where everyone gets dressed up in costume not just the parade participants, also the the folks who line the parade route get into the spirit of Halloween.
The parade starts at 2.30 pm outside the SOU campus and wends it’s way along Siskiyou Blvd to the Plaza in downtown. It’s a great time to be in Ashland and join in the fun.