Valley Breeze

The Valley Breeze & Observer 11-28-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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Page 22 of 75

VALLEY BREEZE & OBSERVER LIVING EDITION | NOVEMBER 28-DECEMBER 4, 2018 AT HOME / ENTERTAINMENT 3 Before rolling the pie dough out, let it sit on the counter to soften slightly, about 10 minutes. Place rolled dough in a deep dish pie plate, dock the dough with a fork, and press the edges into the top of the pie plate. (Optional: line the crust with a dou- ble layer of tin foil and fill it with pie weights.) Bake until the pie dough looks dry and is light in color, 20-25 minutes. Transfer the pie plate to a wire rack and remove the weights and foil. While the crust is baking heat oil over medium heat in your largest skillet or dutch oven. Add vegetables and cook, creating crispy edges on some of the vegetables. Cover if neces- sary to prevent scorching and to cook vegetables through to just done. Add the vegetable stock and scrape up the fond (browned food bits) that has formed on the bottom of the pan. Bring heat to low and simmer until just thickened. Use additional vegeta- ble stock as necessary. Remove from heat and let cool slightly. The filling should resemble a thick stew. Bring a large pot of salted water to a boil. Add the potatoes, quartered if potatoes are very large, to the water and cook until tender, about 15 minutes. Drain, reserving about a cup of the cooking water. Mash the potatoes as you like, adding cooking water, milk, salt and pepper (per- haps some sour cream?). Make them looser than normal. Assemble. Place root vegetable stew filling in the pre-baked pie crust. Frost with mashed potatoes. Place back in oven until bubbly and the topping has acquired a nice crust. Serves 8 book of the month. "I love a pot- luck," said Kate. Her dad introduced her to foods that other people would think were crazy for a youngster. Both her moth- er and father cooked, but dad did more of the special occasion cook- ing. "He grew up in Michigan near a German town and he came from a family where his parents were farm- ers, they had traditions. "Smoked oysters, pate and other items," she said, were on the table. Every once in a while, he'd take over the kitchen for a day. He was defi- nitely creative and one time he made egg rolls, "just because," Kate shared. The recipe for Deeper 'N Ever Pie has evolved for well over a decade. "Now that I'm part of CSA (Community Supported Agriculture) I've been introduced to root veg- etables that never were a part of my growing-up years," she added. The crust is nice and flaky and there are vegetables such as turnips, carrots, parsnips, and Jerusalem arti- chokes inside this pie. "Depending upon the fullness of the vegetables, sometimes I'll top it with another crust, other times I cover the top with mashed potatoes," she said. And always, the vegetables are cubed and sauteed in a cast iron frying pan first. This savory pie recipe has a very sweet memory attached to it. From preceding page From preceding page PROVIDENCE – After 19 long, fun years of being the Festival Ballet Providence's "Nutcracker" dog, Archie, a Yorkshire terrier, is retiring and the ballet now faces the challenge of finding his placement. When Artistic Director Misha Djuric, took over as director at Festival Ballet, he incorporated his dog, Archie, into "The "Nutcracker" perfor- mance. Archie has been a part of this holiday production each of the last 19 years at the Providence Performing Arts Center. Ruth Davis, who put out the announcement seeking the next canine star, said that in human years, Archie is 92 years old, as age is converted by size of the dog. "He's tired," she said. "He's been in the spotlight for a long time." Davis described how Archie has been in all of the opening scenes of "The Nutcracker," wearing his red vest. He is on stage as the partygoers gather to go into the party behind the curtain. "He scampers across the stage to the delight of the audience," Davis said. "He wasn't tethered or anything, he knew how to do it." Djuric, the artistic director and owner of Archie, said his senior dog is ready for retirement. "Archie announced that he's settling down to a life of luxury and long naps on pillows," Djuric said. "He actually never expected to have become so famous and he's very grateful for the fans who have support him all these years." A new dog is needed for perfor- mances in December. Dog auditions will be held in studios, 825 Hope St., on Sunday, Dec. 2, from noon to 2 p.m., during the Hope Street Holiday Stroll. "We are looking for a dog who can handle paparazzi and has a really good personality," Davis said. "A dog who would have a lot of fun." The dog part is just for the opening scene and as of now, staff are open to any type of dog. "We want a dog that has a great per- sonality and likes ballet," Davis said. "Archie has been compared to Fred Astaire." Judges will include company dancers, staff, and WPRI 12's Kim Kalunian. Davis said the judges are going to see how the auditioning dogs behave and how they look. Pre-registration is not required, so interested participants can drop in to the studio on or before Dec. 2 to regis- ter. Participation is free. Calling all pups: Festival Ballet in need of a new 'Nutcracker' dog By KAYLA PANU Valley Breeze Staff Writer ARCHIE Dining Guide WWW.ASIAGRILLE.COM LINCOLN MALL PLAZA 334-3200 Open Daily at 11 a.m. Take-out or Dine-in Karaoke Thursdays Banquet Facilities for 35-85 A Hol i d ay T r a di ti on C a l l a n d Re se r v e Y o u r H o li da y P a r t i e s 445 Douglas Pike, Smithfield, RI 410-231-7799 2018 Holiday Parties For your smaller groups of 8-80 guests, join one of our Annual Hosted Holiday Parties Hosted dates: Sat. Dec. 1st, Fridays Dec, 7, 14 and 21 DJ Entertainment Included Featuring our Grand Holiday Buffet Our famous Family Style Chicken Escarole Soup and Family Style Garden Salad served to each table prior to the buffet Buffet: Penne Pasta, Oven Roasted Potatoes, Glazed Carrots, Italian Style Green beans, Roast Pork, Chicken Marsala, Baked Scrod and featuring the Steamship Round of Beef carved by one of our chefs Rolls & butter, Dessert & Coffee also included $22.99 per person plus service charge and tax sunday special 12:00 til 8:00 p.m. FaMily sTyle cHicKen EAT-IN OR TAKE-OUT $7.95 wiTH a purcHase oF a beverage or cocKTail All white meat or all dark meat $2 extra. Expires December 9, 2018. Valid on Sunday. All dinners come with antipasto or soup, potato & pasta, homemade bread with olive oil. we serve FaMily sTyle cHicKen every day Friday special Fish & Chips, 3 Clamcakes And Bowl of Red Chowder $9.95 FaMily sTyle cHicKen TUES. & WED. • Only $8.95 226 St. Louis Ave. Woonsocket, RI (off Diamond Hill Rd. (401) 767-2000) Kitchen Hours; Tues.-Sat. 5 p.m.-10 p.m., Sun. Noon-9 p.m., Open 7 Days for Private Functions or Funeral Collations. Coupon not valid for private parties or holiday. 10 people or more call for details. 103 Putnam Pike, Johnston (401) 353-0444 TAKE-OUT AVAILABLE Hours: Mon. & Tues. 6 a.m.-3 p.m.; Wed. & Thurs. 6 a.m.-9 p.m.; Friday 6 a.m.-10 p.m.; Saturday 6 a.m.-9 p.m.; Sunday 6 a.m.-3 p.m. $ 5 OFF $ 25 or $ 10 OFF $ 50 YOur EntirE FOOd Bill Dinner Only. Excludes alcohol. Cannot be combined with any other offer. Not valid on holidays. Dinner Special 2 Entrées and an Appetizer to Share for $25 BUY $50 In Gift Certificates, Get A $10 Bonus Gift Certificate FREE!

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