Michigan’s Date of Statehood – January 26th, 1837
When there is a cold bite to the air, sometimes you just want to snuggle up with something warm and comforting. I am a BIG fan of chicken pot pie, so imagine my delight when I found out that a traditional Michigan food is a meat pasty, which is like a ground-beef, hand-held pot pie! Add to that some garlicky asparagus and roasted apples and cauliflower and you have the perfect cold weather dinner! Three cheers for Michigan!
Tips and Tricks
- When you are combining several ingredients that need to be tossed in oil and roasted, I prefer to use a large, zip-top bag. Put all the ingredients in the bag, add the oil, securely close the top, and work the contents around until everything is evenly coasted in seasonings and oil.
- When getting rid of the tough ends of asparagus, let the vegetable tell you where it should be. By this, I mean take the tough end in one hand and the rest of the vegetable in the other. Gently bend the asparagus until it snaps. Throw the tough end away. Asparagus will always snap at the optimum point.
- When making pastry dough, getting the dough moist enough without being TOO wet is always tough. A good way to tell if your dough needs more water is to roll it into a ball and gently flatten it with your hand. If the edges of the dough crack, it is too dry. Dough should be wet and elastic enough to be flattened without cracking.
Traditional Meat Pasty
Serves 6
Dough
- 3 Cups of Flour
- 1 1/2 Sticks of Butter, cold and cut into small cubes
- 1 1/2 tsp Salt
- 1/2 Cup Water
Filling
- 1 lb. Ground Beef
- 1 lb. Ground Pork
- 5 Carrots, peeled and finely chopped
- 1 White Onion, peeled and finely chopped
- 1 Russet Potato, peeled and cut into small cubes
- 1 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 4 Tbs Butter, melted
Step 1: In a large bowl, whisk together the flour and 1 1/2 tsp salt. Then, add the cold butter to the flour and, using your hands, rub the butter into the flour until the flour resembles sand and any large pieces of butter have been incorporated.
Step 2: Add the water and stir until the dough starts to form. Take the dough and knead it gently until all the ingredients are well incorporated and the dough is smooth. Wrap the dough tightly in wax paper and set it aside in the refrigerator to chill for at least 30 minutes.
Step 3: In another large bowl, combine the chopped carrots, onions, potato, salt and pepper. Stir this to thoroughly combine and distribute the seasonings. Add the ground pork and ground beef to the vegetables and stir to thoroughly combine. Mix only enough to make the filling even. You don’t want to overwork the meat, as this can make the filling tough.
Step 4: Preheat the oven to 350 degrees.
Step 5: Take the chilled dough from the refrigerator and divide it into 6 equal portions.
Step 6: Take one dough portion and roll it into a ball. Then, place the ball on a lightly floured surface and roll it out into a circle that is at least 10 inches across. Place 1 Cup of filling off center on the dough. Moisten the edges of the dough circle with water. Fold the unfilled half of the dough over the filling and press the edges of the dough together. Then, take a fork and crimp the edges of the pasty. Place the finished pasty on a large greased baking sheet.
Step 7: Repeat step 6 for the remaining 5 pieces of dough.
Step 8: Once all of the dough has been filled, place the baking sheet in a hot oven and bake for 30 minutes. After 30 minutes, brush each pasty with melted butter and bake for an additional 30 minutes.
Step 9: Remove the pan from the oven and let the pasties sit for 10 minutes before serving.
Roasted Apples with Cauliflower and Pecans
Serves 4-6
- 1 Red Delicious Apple, cubed
- 1 Head of Cauliflower, cut into small florets
- 1/2 Cup Chopped Pecans
- 2 tsp Dried Rosemary
- 3 Tbs Olive Oil
- Salt, to taste
Step 1: Preheat the oven to 350 degrees.
Step 2: Place the cubed apple, cauliflower, pecans, rosemary, and salt in a large, zip-top bag. Pour the olive oil into the bag, seal the top, and manipulate the contents until everything is coated in oil and seasonings.
Step 3: Line a large baking sheet with parchment paper. Pour the contents of the bag onto the baking sheet and spread everything out so it can roast evenly.
Step 4: Place the pan in the hot oven and bake for 25 minutes, tossing once or twice during cooking.
Step 5: Once roasted, remove from the oven and serve warm.
Garlic Asparagus
Serves 4-6
- 1 lb. Fresh Asparagus, trimmed
- 2 Tbs Olive oil
- 3 Large Cloves of Garlic, peeled and minced
- Salt and Pepper, to taste
Step 1: Preheat the oven to 375 degrees.
Step 2: Place the garlic in a single layer on a foil-lined baking sheet.
Step 3: In a small bowl, combine the minced garlic and olive oil. Using a wooden spoon, mash the garlic into the oil. Then, pour the oil and garlic over the asparagus.
Step 4: Season the vegetables with salt and pepper and place in the hot oven.
Step 5: Roast for 10 minutes or until just tender.
Step 6: Serve hot.
Fun Facts about Michigan: 1. Michigan has more miles of freshwater shoreline than any other state in the nation. About 3,000 miles, to be exact. 2. Michigan is the only place in the world with a floating post office. The J.W. Westcott II is the only boat in the world that delivers mail to ships while they are still underway. They have been operating for 125 years. 3. The world’s largest limestone quarry is located near Rogers City. 4. The first air-conditioned car was manufactured in 1939 by Detroit’s Packard Motor Car Company. 5. Vernor’s Ginger Ale, which was created by a Detroit druggist, is possibly the oldest soft drink still on the market. It’s definitely the oldest-surviving brand of ginger ale. 6. Detroit residents were the first in the nation to have phone numbers. It seems that by 1879, the city had grown so large that operators were no longer able to route the calls by name alone. 7. Oscoda claims to be the official hometown of the literary Paul Bunyan, as the first published story about him appeared in the Oscoda Press in 1906. Oscoda puts on an annual Paul Bunyan Festival each September.
Edible U.S. 