Tag Archives: Michigan

Detroit Pizza – Michigan

The East coast has its thin, foldable pizza. Rhode Island has its pizza strips, heavy on sauce, light on cheese. Chicago has its deep dish. And Detroit? It’s got its own version too, and boy is it good. The

Detroit Pizza dough is more of a pan pizza situation, but the edges are brown and crispy, due to a sprinkling of Parmesan cheese right along the edge of the pan. And the sauce? Traditionally it’s served on top of the cheese. That’s how they do it in the Mitten State.

We’ve made this recipe, which we’ve slightly adapted from Zingerman’s Bakehouse, about a half dozen times last year. You are going to want to add this to your pizza rotation.

Detroit Pizza

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients
For the dough:
• 1 cup warm water
• 1 teaspoon yeast
• 1 teaspoon salt
• 2 ½ cups flour

For the pizza:
• ½ cup parmesan cheese, grated
• 2 cups mozzarella cheese, grated
• 2 cups fontina cheese, grated
• Pepperoni, sausage or vegetable toppings of your choice
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

For the sauce:
• 2 cups canned, crushed tomatoes
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 3 teaspoons dried basil
• Pinch of crushed red pepper
• 2-3 cloves garlic, minced

Instructions
For the dough:
In the bowl of a stand mixer, add all ingredients for dough. Using the dough hook, mix on medium speed for about 4 minutes, occasionally scraping down the sides of the bowl. Dough is done when it pulls away from the sides of the bowl. Spray a clean bowl with cooking spray, and turn dough into bowl. Cover with plastic wrap and let rest for 15 minutes. After resting, spray or grease a 9 X 13 pan. With well-oiled fingers, turn dough into pan and gently shape dough to cover bottom and about a ½ inch up the sides of pan. Cover with plastic wrap and let rise in a warm place for about 1 hour.

For the sauce:
In a medium saucepan, mix all of the sauce ingredients. Heat for 10-15 minutes, bringing to a simmer. Cover and keep warm until pizza is ready.

To make pizza:
Sprinkle some of the parmesan cheese along the edges of the pan (this will create a crispy edge) leaving enough to spread across the entire surface of dough. Add pepperoni, sausage or other toppings. Add mozzarella and fontina. Top with oregano and basil. Bake in 450-degree oven for 15 minutes or until edges are browned. Use a butter knife to loosen edges from the sides of the pan. Serve with warm sauce on top.

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UP Pasties – Michigan

The Upper Peninsula of Michigan is known for its pasties (pronounced pass-tee) which are meat pies, usually filled with potatoes, onions and carrots and sometimes rutabaga. The pasty

UP Pasties - Michigan

was brought to the UP by the Cornish who settled there to be copper miners. Much like it’s cousin, the pepperoni roll of West Virginia, the pasty was a quick, easy and filling meal that miners could pack for lunch. Bonus: it didn’t have to be heated to be delicious.

We loved this recipe, slighted adapted from one sent to us by reader Russell Primm. UP PastiesThe dough came together easily and the filling was delicious. Thanks Russ!

Pictured Rocks National Lakeshore in Munising hugs the shore of Lake Superior. With its dramatic sandstone cliffs and iconic sandstone feature called Miners Castle, this beautiful area offers all kinds of outdoor pursuits including hiking, fishing, swimming, and kayaking.

UP Pasties

  • Servings: 6
  • Difficulty: moderate
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Ingredients

For dough:

  • 4 cups flour, sifted
  • 2 teaspoons salt
  • 1 ½ teaspoon baking powder
  • 1 cup shortening
  • 1/2 cup ice water

For filling:

  • 1 1/2 cups potatoes, peeled and diced
  • 1 1/2 cups onions, diced
  • 1 cup grated rutabaga
  • 1 cup carrots, peeled and diced
  • 2 cups ground beef
  • Salt
  • Pepper
  • 2 tablespoons butter

Instructions

For dough:

In a medium bowl, add flour, salt, and baking powder. Add the shortening and blend with a pastry blender. Add the ice water, a bit at a time until the dough comes together. Divide dough into 6 equal disks. Place between sheets of waxed paper. Chill in refrigerator for at least 30 minutes.

For filling and finishing pasties:

In the meantime, combine potatoes, onion, rutabaga and carrots in a very large bowl. Add ground beef. Stir until well combined.

Roll out each pasty dough into a 7- or 8-inch circle. Add a heaping cup of filling. Sprinkle filling with salt and pepper and a teaspoon of butter. Fold the dough over, forming a half moon. Roll the edges closed, slightly crimping with fingers, making sure the dough is sealed. Repeat with remaining dough disks. Place pasties on a baking sheet lined with parchment paper. Cut two small slits in each pasty to vent steam. Bake at 425 degrees for 20-30 minutes, then reduce heat to 350 degrees. Bake 20-30 more or until pasties are golden brown.

Sour Cherry and Rosemary Focaccia – Michigan

Hi folks! We’re back after a fabulous vacation in Scandinavia. The food was terrific! More on that next week. First we have to talk about sour cherries. We’ve talked before about how Michigan is the top producer of sour cherries. The sour cherry season is just a few

Sour Cherry and Rosemary Focaccia - Michigan

short weeks, so you really have to hustle to take advantage of this delicate but delicious fruit. Living close to Michigan, we’ve been indulging for a week now with sour cherries in our morning yogurt, sour cherries on top of salad and this fabulous focaccia recipe topped with sour cherries from Martha Stewart. Don’t be put off by the amount of time it takes, most of that time is hands off when the dough is resting. The finished product is delightfully crisp and chewy, and the sour cherries and dusting of sugar add a hint of sweetness. Don’t fret if you can’t find sour cherries, just use bing cherries instead.

Sour cherry and rosemary focaccia - Michigan

Mackinac Island is located in Lake Huron between the upper and lower peninsulas of Michigan. Bicycles reign supreme on this vehicle-free island where Somewhere in Time was filmed. Golf or horseback ride, tour Fort Mackinac or the Grand Hotel, and don’t pass up the many fudge shops throughout town.

Martha Stewart’s Sour Cherry and Rosemary Focaccia

  • Servings: 12
  • Difficulty: moderate
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Ingredients

  • 5 cups bread flour
  • 2 ¾ cup warm water
  • 1 package yeast
  • 1 tablespoon, plus 1 ½ teaspoons coarse salt
  • 1/3 cup olive oil, plus 2 tablespoons
  • 2 cups pitted sour cherries
  • 2 tablespoons chopped rosemary
  • 1-2 tablespoons granulated sugar 

Instructions

Combine flour, water and yeast in bowl of a stand mixer. Mix for 2-3 minutes or until well combined. Cover with plastic wrap and let sit in a warm spot until tripled, about 2 hours. Add salt, then switch to a dough hook. Beat on low speed for 5 minutes. Increase speed to medium and beat 30 seconds longer. Turn dough out onto a well floured surface (it will be very runny and sticky). Fold dough into thirds as best you can, patting as you go so the dough deflates. Return dough to well floured mixing bowl. Cover and let stand for one hour or until doubled. Repeat folding process. Cover again and let stand for one hour or until doubled.

Take a large baking sheet (preferably 13 x 17) and add 1/3 cup olive oil. Using your fingers, make sure the oil covers the entire baking sheet. Turn dough onto the baking sheet, spreading it out evenly. Let sit for 15 minutes, and continue to press out the dough until it fills the entire baking sheet. Drizzle dough with 2 remaining tablespoons of olive oil. Add cherries, then rosemary. Dust with sugar. Bake at 450 degrees for 30-40 minutes or until focaccia is golden brown.

Tart Cherries are so Very – Michigan

Yes, we will admit, we are smitten with the mitten – the state of Michigan, that is (look at a map of the state if you don’t get the mitten reference). The whole state is crazy for cherries, but tart cherries are a whole ‘nother story. Michigan is the top producer of tart cherries in the country, with 217 million pounds produced in 2013 according to the USDA.

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Besides being delish, tart cherries are good for you. Studies link tart cherries with soothing inflammation and arthritis symptoms, easing muscle pain after a workout and enhancing sleep, according to the Cherry Marketing Institute. Continue reading Tart Cherries are so Very – Michigan