![]() ![]() “In the spirit of the whole thing, you take some ingredients that are convenience ingredients and incorporate it with some things to make a dish that can heartily feed a family,” he said. Hatch-Surisook even opted for canned sliced mushrooms rather than fresh ones. That included merging potatoes, carrots and coconut milk - the usual curry fare - with cream of mushroom soup and melted cheese cubes. “I was trying to think about what hot dish is, and trying to incorporate what Sen Yai Sen Lek is, as well,” said owner Joe Hatch-Surisook. Thai spot Sen Yai Sen Lek donated several aluminum pans of hot dish with a twist: yellow curry. The experimental: fried chicken and Minnesota wild rice waffles with sriracha candied bacon (yes, please). The basic: orange-tinted Kraft macaroni and cheese straight-up spaghetti and tomato sauce. The classics: chicken and wild rice Tater Tots on top of creamy veggies. ![]() Maron Church’s Cedars Hall, where cooks entered their dishes into six categories for judging at Hotdish Revolution, the offerings ran the gamut. At high-end restaurant Haute Dish, it’s been re-imagined with short ribs and porcini alongside house-made potato croquettes.Īnd at St. The Minnesota State Fair has taken it out of the dish and put it onto a stick. “It’s shareable, it’s portable and everything is already cut up,” she added. “One thing I’ve begun to embrace is the comfort and the democracy of the 9-by-13-inch pan,” said Amy Thielen, the Food Network star who included a hot dish recipe in her cookbook, “The New Midwestern Table.” In “Prairie Home Cooking,” Judith Fertig describes it as “the sort of meal a harried mother or disinterested cook might throw together.”īut the beauty of hot dish is that it is easily adaptable and always changing, unfussy and endlessly customizable. Hot dish’s origins are humble, with many aficionados citing it as a farm wife’s easy fix on supper, or an economical cook’s chance to use up what’s in the refrigerator. And I think all of those things speak to Minnesota,” said Minneapolis Mayor Betsy Hodges, who joined a couple of hundred northeast Minneapolitans one recent Sunday for Hotdish Revolution, an annual community cook-off. “Hot dish represents down-home, it represents home cooking, it represents lack of pretense, it represents do-it-yourself. Here, hot dish is not just dinner it’s a way of life. And by granting it that warm and comforting moniker, they make it mean so much more than simply a baked mess of whatever’s in the pantry. What people in most other parts of the country call casserole, Minnesotans call hot dish. They baked them, maybe broiled, the heat caramelizing the mostly beige toppers.īut what was really inside these Minnesotans’ cookware was life: welcomes, condolences, sustenance, survival, social glue. They topped them with Tater Tots, French fries, onion strings, biscuits, cheese. They stuffed them with wild rice, shredded chicken, ground beef, canned cream soups, vegetables straight out of the freezer section. They came with dishes made of glass, ceramic, indestructible Pyrex, each filled with a confluence of chunky, creamy, crunchy ingredients.
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