Mastering a Recipe

Not your typical test kitchen. Cillian our precious pooch is not wearing a hairnet and either am I. But this is my kitchen the heart of my home.

I was working on making pasties; Definition: A Michigan Pasty is a staple of the Upper Peninsula of Michigan. Dating back to the time when wives would make this meat filled pastry to fit the size of their husband’s foot (as legend says) so that they could take as their lunch into the mines and it would be the right amount to fill them up.

Filled with beef chunks, carrots, onions and rutabagas. The pastry is a hearty version of a pie crust. My first impression of this recipes is it was good but missing something. So I did my own research. A quick trip across the Mackinac Bridge during my May trip to Michigan. I savored the “real thing” and it was served with gravy. Delicious and the meat was so moist. So what will it do next to master my recipe? I will work on different cuts of meat and probably coarse grind them adding more fat back. Also work on the perfect blend of vegetables. I like Rutabagas; but a few dices go along way. I will also perfect the beef gravy.

So back to the kitchen with Cillian to try the next version. I will update you when it is baking time in this SC kitchen again.