Michigan Pasty Recipe

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Michigan Pastry

More than 150 fifty years ago, mine workers from Cornwall, England, brought the pasty to the U.P.  (U.P. means Upper Peninsula and a Yoopper is a Michiganian who lives there.)  In the old days, the mine workers reheated their homemade pasties on a Cornish Stove - a shovel held over a candle lamp. 

Makes 4 large pasties 

Crust2 cups of all-purpose flour King Arthur recommended 2/3 cup of vegetable shortening; Crisco recommended1/2 teaspoon of salt 1/2 cup of ice cold water; spring water recommended
Filling1 pound of ground chuck, browned and crumbled 2/3 cup of diced onion2/3 cup grated carrots 2/3 cup of small diced potato
1/3 cup of grated rutabaga
1-1/2 teaspoons of salt
1/2 teaspoon of finely ground pepper 1/4 cup of chopped fresh parsley Othermilk

Instructions
To make by the dough by hand:  In a mixing bowl, cut the shortening into the flour and salt.  Stir in the ice water.  Transfer to a floured board and knead until well-blended.

To make the dough in a food processor:  Place shortening, flour and salt in the bowl of a food processor fitted with the steel blade.  Pulse on and off to combine.  With the machine on, pour ice water down the tube.  Stop when the dough forms a ball.

1.  Divide the dough evenly into 4 balls.  Wrap each tightly in plastic wrap and chill for at least an hour.2.  Heat your oven to 400 degrees with a rack on the bottom rung.
3.  Line a large rimmed baking sheet pan with parchment paper or a silicon baking pad. 4.  In a mixing bowl, combine the filling ingredients including the pan drippings from the browned meat.5.  For each pasty, place a ball of dough on a floured board.  Use your fingers to flatten and form a 7" circle. 
6.   Place about a cup of the filling in a column down the center leaving about 1/4" free at the edges.  Bring the sides of the circle together at the top center of the mound of filling.  Press the dough edges together.  Crimp as pretty as you like with your fingers.  (Tip:  if the filling tears a hole in the dough, pinch a bit of dough off an end to patch the hole.)
7.  Place the pasty on the lined pan.
8.  Brush with milk.
9.  Vent the dough with the tines of a fork 3 times along the crimped ridge of dough.  Repeat on the other side. 
10.  Bake for 25 minutes.  Rotate the pan and bake for 20 minutes more. Cool slightly before serving as the filling is very hot.
11.  Serve as is or with our Brown Gravy, ketchup, mustard, or bbq sauce.

Russian Trout Recipe

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This simple recipe, found in Russian Life magazine, is credited to The Borzoi Cookbook a.k.a. The Russian Cookbook. The Borzoi was published in English in 1924 and was the cookbook bible for the many Russian ex-patriots who made their way to America or the British Commonwealth.

Serves 4

Ingredients
4 freshly caught trout, gutted and cleaned
2 tablespoons of white vinegar
3 cups of fresh fish stock

Instructions
1. Pour the vinegar into a shallow dish. Let each of the trout soak in it for a few minutes on both sides.
2. In the meantime, bring the stock to a simmer in a pot large enough to hold steaming rack.
3. Place the trout on the rack and poach for 8 to 10 minutes or until the flesh flakes when pierced with a fork.
4.  Season with salt if desired.

Crab Mac 'n Cheese Recipe

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Crab Mac 'n Cheese

A delicious and less costly alternative to lobster mac 'n cheese. 

Serves 4

Ingredients
6 ounces of multi-grain rotini
2 tablespoons of butter
1/3 cup of finely diced onion
1/3 cup of finely diced celery
2 tablespoons of all-purpose flour
2 cups of milk
4 ounces of Brie, skin removed and diced (alternatively Muenster)
1 tablespoon of prepared horseradish
1/2 teaspoon of salt
10 ounces of fresh canned crab meat, drained, flaked and picked over
1 cup of soft, fresh bread crumbs (use a food processor to grate)
1 tablespoon of chopped fresh parsley

Instructions
1.  Heat oven to 350 degrees.  Grease a 2-quart baking dish with cooking spray oil.  Set aside.
2.  Cook the pasta in boiling salted water as directed on the box for 2 minutes less than the recommended time.  Drain well.
3.  In the meantime in a 3 quart saucepan, melt the butter. Saute the onion and celery until tender.  Stir in the flour and cook for about a minute.  Gradually add the milk and cook until the liquid begins to thicken; about 5 minutes.  Add the cheese and stir until melted.  Stir in the horseradish, salt, crab meat and par-cooked pasta.
4.  Pour the mixture into the greased dish.  Placed on a rimmed baking sheet pan.
5.  Combine the bread crumbs and parsley.  Scatter over the crab mixture. 
6.  Bake for 30 minutes.

Pretty and Pink Salmon Dip Recipe Salmon Spread Recipe

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Fresh wild salmon is far superior to Atlantic salmon which is not actually salmon, but at better than $25 a pound, too pricey for me.  For this dip/spread, a good quality canned wild red salmon is a compromise that doesn't disappoint.  Expect to pay about $5 to $7 for the salmon.  Serve with cut vegetables and/or crackers.  Also see Salmon Tart.

Ingredients
15 ounce can of wild red salmon, skin removed, rinsed and well-drained*
8 ounces cream cheese, softened
optional:  sour cream
1/2 cup of sliced ripe black olives, drained
4-6 green onions
salt and pepper to taste; perhaps red hot sauce or horseradish if you like them

*I discard the skin for the shallow reason that it dulls the vibrant color of the salmon.  Others insist it is so rich in nutrients that it should never be discarded.  Some brands are sold "skinless" and if you prefer the taste and quality of one of them, the debate is ended for you.  There's no reason you cannot use pink salmon.  I like the color (being shallow again!) of the red, but also prefer the taste as well.

Instructions
1.  Place the salmon and cream cheese in a mixing bowl and beat with a hand mixer until fluffy.
2.  If you are going for more of a dip than a spread, beat in a tablespoon or two of sour cream until yo  have the desired consistency.
3.  Reserve a bit of the olives and onion for garnish.  Mince the remaining olives and onions and fold into the salmon mixture.  Season to taste with salt/pepper.
3.  Spoon in a serving bowl and garnish.

Real Men Quiche

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Good Food Michigan Bacon Onion Quiche

There was a time when we were told real men didn't eat quiche. Maybe that was true if you served a guy a wedge lacking a requisite man food such as bacon. In this recipe the smoky, salty flavor of bacon is extended by sauteing the onions in the leftover pan grease. Excellent made a day ahead and reheated at meal time. A green salad is all you need to call it a meal.

Ingredients
1 frozen, unbaked, 9-inch deep dish pie crust
3 slices of lean bacon (not thick-cut)
1/2 cup of minced sweet white onion
1/4 cup of diced, lean, smoked ham
6 ounces of shredded Swiss cheese
2 ounces of shredded Fontina cheese
3 eggs beaten
1-1/2 cups of half 'n half
1/2 teaspoon of Kosher salt
pinch of ground black pepper
pinch of ground nutmeg

Instructions
1. Heat oven to 450 degrees.
2. Place the frozen pie crust on the counter to thaw. Within minutes the rim of the crust will be soft enough to crimp with your fingers. Pinch/roll the outer edge crust inward for a thicker rim. Liberally prick the bottom and sides of the dough - every half-inch or so.
3. Line the crust with parchment and fill will hard, uncooked beans. This is to keep the crust from collapsing. Place on a rimmed sheet pan and bake for 6 minutes.
4. Remove from the oven to a rimmed baking sheet pan. Remove the paper and beans and set aside to cool. The beans may be cooled and saved and used again for this purpose.
5. REDUCE OVEN TO 350 DEGREES.
6. Cut the bacon across the width into 1/4-inch wide slices and saute in a skillet set over a medium to medium high heat until crisp. Remove with a slotted spoon to the pie crust. Leave the bacon drippings in the pan.