Tastes Of the North | Upmagazine 2

Honey, What's For Dinner?

For many folks, an area's food can tell you a lot about the history of the people who live there. In this region, you can't go anywhere without running into someone who has pasties (pronounced past-ees, not paste - ees.) Pasties are our regions go to meals and there are as many ways to make them as there are to eat them. Gravy, ketchup, plain, with rutabagas, without, cheeseburger, chicken, beef, lamb. And there is a pasty shop in almost every town. If there isn't one, you can bet that one of the churches will have a pasty sale once a month or around the holidays.

Pasties are a meat pie that originated with Cornish miners who immigrated to Michigan's Upper Peninsula in the 1800s. The miners needed something hearty and easy to eat, and these meat pies were the ticket. The pasty became the traditional miners' food and is now a staple of the region's culture.

So, exactly, what is a pasty? The essential ingredients of a pasty are chopped meat and potatoes that are baked inside of a pie crust that is folded over and crimped to keep all the goodness inside. People began to add rutabaga (one of the big debates between locals), carrots and onions. The ingredients are mixed together and scooped into a round piece of pie dough. The dough is then folded over and baked to a golden brown color. One of the best “features” of pasties is that you can bake them either all the way through or halfway, then freeze them and re-heat them and they hold up perfectly. The men working in the mines would set their pasties onto their shovels and warm them over a fire. Myself, I actually like them straight out of the fridge for a fast snack or lunch!

But there are a lot of great foods here in the U.P. and northern parts of Michigan and Wisconsin. I'll bet you didn't know that Gordon Ramsey was up this way learning about the food here too! Yep. Even the great chefs find that the food in the area has potential.

Anyhow, these are a few of our favorite recipes, but you can purchase our Just Shut Up and Eat It Cookbook to get ALL of our favorites from the area. Some of these recipes are generations old and very little, if anything has changed. So, enjoy trying some new flavors from UP north and, if you like these, get the book! It makes a great gift too!

It's COLD outside! Let's Do Some Cookin'!

Enjoy some recipes from our readers!

If you would like to share one of YOUR favorite recipes, send it using our contact us page!

We'd love to share it with all of our website visitors!

Best Chocolate Brownies Ever!

This recipie was one that I have made over and over with different variations. I can't remember where I picked it up from, but we've kept it over time.

Here's what you need:

3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
1 and 2/3 cups (333g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (84g) unsweetened natural or Dutch-process cocoa powder*
1 cup (125g) all-purpose flour (spooned & leveled)
3/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside.
In a large bowl, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbony, about 3 minutes.
Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
Add the cocoa powder, flour, and salt into the batter and mix well. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan.
Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. Keep checking every 2 minutes until you have moist crumbs. Err on the side of under-baking, as the brownies will continue to set as they cool.
When the brownies have baked, remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
Cover and store leftover brownies at room temperature or in the fridge for up to 1 week. Brownies can be frozen for several months.