Author explores the taste of Minnesota in new book

What defines traditional Minnesota cooking? Author Patrice M. Johnson says it’s informed by the seasons, and shaped by Scandinavian heritage. But that’s far from the whole picture.

Her new book is called “Land of 10,000 Plates: Stories and recipes from Minnesota.”

The following recipes are featured in “Land of 10,000 Plates.” Listen to the conversation with the audio player above.

Wild rice chicken potpie

Serves six to eight people

Wild rice potpie is a great way to incorporate leftovers into a meal that will excite everyone at the table. I like to make this pie the day after we’ve dined on rotisserie chicken; I make a stock for the sauce with the leftover carcass and use leftover chicken meat in the filling. After your pie crust is filled, you may have extra filling; save it for lunch the next day, as it makes a delicious thick, gravy-like soup. This recipe can also be made with turkey or any other poultry. Serve with cranberry sauce on the side.

• 3 tablespoons butter

• 1⁄2 cup finely chopped white or yellow onion

• 1⁄2 cup finely chopped celery

• 2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon dried sage

• 1⁄4 cup all-purpose flour

• 3 cups warm chicken broth

• 1⁄2 cup dry white wine

• 1-2 teaspoons balsamic vinegar

• Salt and pepper

• 2 carrots, chopped

• 1 to 1 1⁄2 cups cooked wild rice

• 1 to 1 1⁄2 cups cooked chicken, shredded or roughly chopped

• 8 ounces mushrooms, chopped and cooked in butter

• 1 cup chopped green beans pastry for double-crust pie

Melt butter over medium heat in a large skillet. Add onions, celery, thyme, rosemary, and sage. Cook, stirring often, until vegetables are just tender, about four minutes. Add flour and whisk for two minutes; roux should become golden in color and form a paste. Slowly whisk in broth and wine. Bring sauce to a simmer and continue cooking over medium to medium-high heat for 10 minutes, whisking often. Sauce will begin to thicken and reduce slightly. Stir in vinegar and season to taste with salt and pepper. Stir in carrots and simmer an additional five minutes.

Remove from heat and stir in wild rice, chicken, mushrooms and green beans. Taste again and add salt or pepper if needed. Cool 30 minutes.

Heat oven to 425 degrees. Press one pie crust into a 9-inch pie dish. Spoon the cooled filling into the crust. Top with second pie crust and crimp to seal the edges of the crust together. Cut several slits in top of crust to allow steam to escape. Place pie dish on a parchment-lined baking sheet (to catch any drips). Bake for 35 to 45 minutes, or until crust is golden brown and baked through. Cool pie for 20 minutes before slicing.

‘Hotdish A-Hmong Friends’ — Rep. Betty McCollum

The winning recipe from the ninth Annual Minnesota Congressional Delegation Hotdish Competition:

Serves 14 to 16 people

• 1 (16-ounce) bag tater tots

• 1⁄2 cup plus 1 tablespoon vegetable oil

• 4 cloves garlic, minced

• 1 large onion, finely chopped

• 2 cups grated carrot

• 1 small cabbage, quartered and sliced

• 2 pounds ground beef

• 1⁄2 cup umami seasoning 1

• 1⁄2 teaspoons salt

• 1 1⁄2 teaspoons pepper 1 (10.75-ounce) can cream of mushroom soup

• 1⁄2 cup whole milk 2 egg roll wrappers, cut into quarters

• 5 Thai chilis, diced

Heat oven to 350 degrees. Grease the bottoms and sides of a 13x9–inch (3-quart) casserole dish. Add tater tots to cover the bottom of the dish.

Note: To test this recipe, I used Trader Joe’s Umami seasoning and added only three tablespoons rather than 1⁄2 cup. I also used six egg roll wrappers because I love crunch. I added a tablespoon of oil to the recipe for sautéing the vegetables.

Add a tablespoon of the oil to a large skillet over medium heat. Add garlic and cook, stirring, for one minute. Add onion and cook until translucent, stirring frequently, about three minutes. Add carrots and cabbage and cook until cabbage wilts, stirring frequently, about five minutes. Transfer veggies to plate and set aside.

Add ground beef to skillet and cook over medium-high heat for about 10 minutes, using a wooden spoon or spatula to break up the meat as it cooks. Return veggies to the pan. Add umami seasoning, salt and pepper, and stir to combine well. Transfer mixture to hotdish pan, covering tater tots.

In a large mixing bowl, whisk together cream of mushroom soup with milk and pour over meat and vegetables. Bake for 30 minutes.

While hotdish is baking, add remaining 1⁄2 cup oil to saucepan over medium-high heat. When temperature reaches 350 degrees, add egg roll wrapper pieces and fry one to two minutes, using a slotted spoon or spider to move them around for even cooking. Transfer pieces to paper towel–lined baking sheet to cool. Crumble wraps and sprinkle them and the chilis over hotdish five minutes before it’s done cooking.