North Country Life: A Signature Dish
In the February 9, 2006 edition of The Listening Post, we issued this call-out to North Country cooks:
"Today, while we gathered around a Boston cream pie in celebration of Gregory's advancing decrepitude, the topic of signature regional dishes was tabled, so to speak. What's ours? French fries and gravy is just "poutine--hold the cheese." We consume everything from Mongolian buffet to Buffalo wings, but it all seems to originate somewhere else. Yet every self-respecting village in Europe has its own distinctive cheese or wine or sausage or something. How does this lack affect our claim to a distinct regional identity? Clearly, something needs to be done. The floor is open for nominations for an original signature North Country dish. Send in a recipe for a traditional candidate, or invent a new one from scratch, and tell us a little about how your dish can represent us to the world."
Here are the responses we have received so far from listeners. It's not too late to make your own contribution.
FIREPLACE STEW W/0R OVER CORNBREAD
(Simmered all day on a woodstove top or prepared in a crock pot )
Cover w/water. Cook low all night on woodstove or in crock pot. At cooking end add: 1/2 box frozen corn (thawed) (*additional veggies to the core recipe may be
BON APPETITE, LUMBERJACKS!
Scalloped Potatoes and Ham
Enjoy! I love sharing my recipes.
Elk Lake Brook Trout w/ Wild Mushrooms
Wild mushroom stuffing:
Mix stuffing ingredients and stuff into fish lying on side. Lightly baste and place in a preheated oven @ 350 for approx. 25 minutes. Garnish with some wild watercress to give a real Adirondack dish some real Adirondack flare!
North Country Fish Fry
Sugar on Snow and more
Grandma Brown and...
Goulash, Scalloped Potatoes and Baloney