A pleasant peninsula
We hope that you enjoyed our first video, whether through making the food yourself or just watching it and living vicariously through our experience! Either way we are glad you are part of Our World Table!
This week we move north into Michigan, with three dishes to make and enjoy! The first is called a Pasty (pronounced pastee) and is a semi-circular pastry filled with meat and potatoes. They are popular in many locations across the U.S. but are particularly well known in Michigan.
The second dish is the Detroit-style Hot dog! Also known as a Coney Island Hotdog. (FYI we’ll be making hot dogs for a few different states, and I do plan on having a special cook-out meal at some point next spring in which I will be making a large selection of dogs, burgers, and other traditional American cook-out foods. Also, I do intend at some point in the future to demonstrate a technique for making homemade hot dogs, but at this point will be purchasing them pre-made, as well as the buns.)
Last but not least, for dessert we will be making a tart Michigan cherry pie! Cherry pie is my absolute favorite type of pie so I am quite excited about this one. FYI- We are going to try a different pie crust recipe each time we make a pie and we will let you know our opinions on them! You can try them for yourself and let us know which is your favorite!
We’ll be shooting the video for this meal on the 18th, and hope to have it posted here by next Monday!
If you want to join our community, make sure to sign up for all of our social media accounts! Each of our accounts handles posts a little differently so we promise you won’t be getting too much overlap between apps. Also, don’t forget to let us know if there was anything confusing or something we could do to help make it simpler for you! Our goal is to make these meals so easy that anyone can make them, and we need your feedback to ensure that!
Do you live in Michigan or have visited? We would love to hear about your experience. Places you visited, foods you had, and what you liked best!
Looking forward to another meal with you all!
Cornish Finnish Michigan Pasties
- Rolling Pin
- Baking Pan
- 4 1/2 cups AP Flour
- 1 cup shortening
- 1 1/4 cups ice water
- 1 tsp salt
- 5 1/2 cups potatoes thinly sliced
- 2 carrots shredded
- 1 yellow onion
- 1/2 cup rutabaga diced
- 1 1/2 lbs ground beef lean
- 1/2 lb ground pork lean
- 1 tbsp salt
- 1 tsp ground black pepper
- 1 1/2 tsp Monosodium Glutamate (MSG)
- 1 cube beef bouillon or equivalent alternative
- 1/2 cup hot water
- Whick flour and salt in large bowl
- Cut in shortening
- Form a well in the center of the mixture and stir in cold water as quickly as possible. Form into a ball and set aside.
- Dissolve the bouillon in hot water. Combine vegetables, meats, salt, pepper, MSG, and bouillon.
- Roll the dough into roughly 8-inch circles. Place approximately 1 1/2 cups of filling in center of each dough circle. Bring two sides together and crimp the rounded edge. Cut a slit in top of each pastry, Place on baking pan.
- Bake at 425 F (220 C) for 45 minutes
Detroit Coney Dog
- 12 pork and beef frankfurters Look for long, skinny, mostly pork franks
- 12 hot dog buns
- 1 white onion small dice
- Yellow Mustard ballpark is traditional
- 1 lb ground chuck
- 1/2 lb ground beef heart If you can't find or don't want, replace with more ground chuck
- 3 tbsp AP Flour
- 1 large onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 4 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 1/2 cups chicken or beef broth
- 4 oz tomato paste
- 2 tsp cider vinegar
- 1/2 tsp hot sauce
- Combine chili powder, paprika, cumin, oregano, salt, and pepper
- In a large skillet over medium-high heat, cook ground beef and heart for 5 minutes or until browned. Be sure to stir as it cooks so it cooks evenly
- Strain the meat, reserving 3 tbsp of fat in a small sauce pan and discarding the rest. Return the meat to the skillet. Whisk reserved fat together with flour over medium heat to create a roux. Cook until roux begins to brown, then whisk in stock, tomato paste, and vinegar.
- Add onion, garlic, and bell pepper and cook for another 5 minutes
- Move contents of the pan to the side and add spice mix. Toast spices for 2 minutes then add to meat mixture. (If you feel more comfortable, you can do this step in a small skillet to the side.
- Add the roux to blender and puree until pasty, then mix into meat.
- Split hot dogs down the middle without cutting all the way through. Brown the dogs on a griddle, frying pan, or preferably a grill.
- Steam buns,
- Add hot dog to bun, split side up. Add a line of mustard. Spoon on preferred amount of Coney sauce, and top with chopped onions.
Tart Cherry Pie
- Pie Plate
- Mixing Bowl
- Rolling Pin
- pastry blender
- 1 C Flour
- 7 Tbsp Shortening Solid Crisco
- 1 Egg
- 1/2 tsp Salt
- 1/2 Tbsp Sugar
- 1/4 Tbsp Vinegar
- 1/4 C Cold Water
- 4 C Pitted Tart Cherries
- 1 Tbsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 tsp Almond Extract
- 1 C Sugar
- 1/4 C Cornstarch
- 3/4 C Old Fashioned Oats
- 1/2 C Flour
- 1/2 C Packed Brown Sugar
- 1/3 C Melted Butter
- 1/4 tsp Salt
- Mix together Flour, Shortening, Salt & Sugar with Pastry Blender or Fork
- In a small separate bowl- Beat Egg, then add Vinegar and Cold Water
- Mix into flour mixture and blend well
- Optional- Chill Dough
- Lightly flour a clean, open surface
- Place rolling pin in center of dough mound and roll outward from center to edge, applying even, gentle pressure
- Repeat rolling until dough is wide enough to overhang your pie plate
- ~Lightly flour underneath dough as necessary to prevent sticking
- Preheat Oven to 375 degrees
- Toss Tart Cherries with Lemon Juice, Zest, and Almond Extract
- In a separate bowl, Mix Sugar and Cornstarch
- Mix both bowls together and toss to coat
- Mix all Streusel ingredients together until crumbly
- Sprinkle overtop the Cherry filling