Hotdish Announcement And Our New Series

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February 27, 2018 (Last Updated: March 22, 2018)
Hotdish coming out of an oven

We have spent the past few weeks in New Orleans (in spirit) covering the Sazerac and now it is time to come on back home to the upper midwest. The almighty hotdish has ruled supreme on dining room tables across Minnesota and North Dakota for many years. I have my memories of this dish and I think that almost everybody with origins in the area has their own memories of this classic dish. Some probably are pretty bad, but some can be really good. Leave your hoity-toity pretension at the door while we take the next few weeks and celebrate hotdish.

What About Hotdish?

There is plenty to talk about. Maybe some recipes call for a bunch of cans plopped into a casserole dish and baked to a crisp, but that is not what I am going for with this hotdish series. Sure, we cannot cover this dish without talking about the canned beast, but I postulate that there is something beautiful in there as well.

Nostalgia Eating and Hotdish

Comfort food and nostalgia eating are what hotdish is to me. It brings back memories of things my family may have cooked for me and meals that were made for me in college. There are plenty of people who will raise their noses at meals like the hotdish and that is fine, but not in my kitchen. If you only eat fine dining dishes and pate infused foam is a staple on your dining table, cool. I’d try that, as well. I don’t need to wait for an Anthony Bourdain or celebrity chef to tell me what tastes great or what is worth eating.

While I am not going to try and make your grandma’s hotdish, I believe there is something in hotdish worth exploring and eating. It is worth looking into the history of this dish and seeing if we can’t uncover the spirit of the hotdish and try to make the best hotdish we can!

What We Will Cover

This is a journey that is not solidified in stone, but I have a pretty good idea of the things I want to talk about with hotdish. First, I want to define what a hotdish even is and what makes it different than a casserole. We will look at some great hotdish recipes from around the internet. We will look into the history and origins of the hotdish. There will be a close look at the individual elements of a hotdish and see if we can’t pick some great elements of this dish. Then, of course, we will look at some recipes. I suspect we might try to make our own tater tots for a hotdish and perhaps a cream of mushroom soup.

If you are interested in learning along with me, sign up to get my posts sent to your via email. I hope we have a lot of fun on this hotdish journey!

UPDATE:

Here is a list of links in this deep dive.

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5 Comments

  • Reply
    Kim
    February 28, 2018 at 7:39 am

    I can totally relate to the comfort of hot dishes! Growing up in nearby East Grand Forks we ate plenty of them. My husband being from Texas does not understand 😂! I will be interested to read the history you dig up.

    • Reply
      Ben
      February 28, 2018 at 8:57 am

      Just as a hint of what is to come, an important part of the history comes from a church cookbook. Surprised? I doubt it. You get it.

  • Reply
    Jeff the Chef
    March 11, 2018 at 2:43 pm

    This is completely new to me, so I’m quite interested!

    • Reply
      Ben
      March 11, 2018 at 10:24 pm

      Lot’s of church cookbooks and get ‘r done dinners.

  • Reply
    Hotdish Series Wrap Up - Ramshackle Pantry
    March 22, 2018 at 10:01 am

    […] usual, we had an announcement post to kick things […]

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