a cooking show about Minnesota

"Cookin' it with Corey" is a webisodic cooking expedition that resurrects Minnesota's culinary past. Comedian Corey Adam, neither chef nor kitchen expert, takes on this challenge knowing full well some dishes are more work than they're worth... meanwhile other recipes are too good to be forgotten.

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EP 03 – Strudel (Apfelstrudel) – Almost NSFW


For the dough:
3 cups flour
1 egg
1/4 cup melted butter or oil
1/2 teaspoon salt
1 cup cold water

For the Filling:
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples
1/3 cup granulated sugar
3/4 cup dark raisins
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter

To make the dough:
Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.

(OR you can do this by hand – or just buy the damned phyllo dough at the store… if you’re skipping all this dough business – scroll down to ****)

Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle.

When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough.

Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. (LOL, right.) After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table.

Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side.

Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree F oven for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.


If this seems like a lot of work, you can order authentic mail order strudels from Sunrise Bakery in Hibbing. How cool is that? They’re delicious. Check’em out! http://store.sunrisebakery.com

And not to tell you how to live your life or anything, but keep them in mind for holiday baking needs… just sayin.


Other recipes:

Southern Style Apple Strudel

Salted Carmel Apple Strudel

Viennese Apple Strudel *note the serious dough stretching pics! #impressed

A strange Pineapple Strudel

Czechoslovakian Holiday Apple Strudel

Jewish Apple Strudel

Austrian Cream Cheese Strudel

Croatian Cheese Strudel

*There’s so many variety!

Corey on Pasties

Corey Adam - Pastie Chef

Corey Adam – Pastie Chef

Pasties, well here is the best kept secret of the north (you know besides wearing layers in the winter).

This is one of my favorite things on the planet. MEAT POCKETS! The immigrants used these pies to make yesterdays dinner today’s marginally warm lunch. Anything they could find they would stuff these little dough pouches to the brim. I once had a pastie with lobster. My mom and I used to fight over these. We would get a few at Sunrise then we would eat them for weeks till they were gone.

The pastie is the perfect item for mom with her thinks-pepper-is-spicy taste buds. My mother adds Ketchup for flavor. But with pasties everyone does. It’s like pastie sauce.

The best thing about pasties is that you can make them whatever you want! You like bacon? Throw it in! You enjoy Mustard ice cream? Gross, put it in! The ones we made were Iron Range style, but don’t let that stop you from inventing any pasties you want. Rhubarb sour kraut and liver? I am not eating that but you….just enjoy the show, weirdo.


EP 02 – Iron Range Pastie – aka Michigan Handpie


Iron Range Pastie / Michigan Hand Pie / Cornish Pasty


  • 3 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening or lard
  • Kosher salt
  • 1 cup ice cold water


  • 8 ounces ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small russet potato, peeled and cut into 1/4-inch dice
  • 4 cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper


  • 1 egg, whisked
  • Course ground salt / Pretzel Salt


  • Ketchup

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor (or KITCHENAID!) and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the gluten’s to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork.

Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and sprinkle with salt (optional) and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes.

Serve with ketchup!


If you’re on the range, check out Sunrise Bakery!

Sunrise Bakery
1818 3rd Ave E
Hibbing, MN 55746
(218) 263-4985

If you’re in the twin cities check out Sunrise Market.

Sunrise Market
865 Pierce Butler
St. Paul, MN 55104
(651) 487-1913

If you’re nowhere near Minnesota – you can order some amazing delicacies online / mail order!

Corey on Sugo

This was after a culinary tour of the Stillwater riverbanks via paddle boat. He'd had $60 in beer.

This was after a culinary tour of the Stillwater riverbanks via paddle boat. He’d had $60 in beer.

I am Italian so sugo is a very important thing to me, like breathing. If air was sauce: Valentini’s would be the tastiest oxygen bar on the planet. It has always been my favorite.

Even now making this sugo for all to see and judge. I am measuring it against Valentini’s. Part of being from the range is eating at this little supper club in Chisholm. In my family everyone eats quick. And I ate the quickest. As a result Sugo splatters followed. Whether it be my shirt, the wall of Valentini’s, and even on another person a few times. My family was super embarrassed by my lack of sauce aim, but never so embarrassed that we didn’t go back.

I do not remember a holiday weekend where at least 1 of the meals wasn’t there. My grand parents have been going there since before they were my age. And My grandma has always made sure I went back home with a plastic container of sauce and a freezer bag of meatballs, even hiding it in my glove box once, which I did not find for 4 weeks, still good right?! Even when I went up there to shoot this episode my grandma sent me back with some, stored in plain sight thank the maker.

It was such a cool thing for me to be able shoot there. I guess if there is one thing I remember most about shooting this episode it would be learning the history of this building that might as well be a part of my family. And winter is cold.

Ep 01 – Iron Range “Sugo”


Iron Range “Sugo” Spaghetti Sauce

  • 1 15oz. can of tomato sauce
  • 1 6oz. can of tomato paste
  • 1 6oz. can of water
  • 2-3 tbsp olive oil
  • 3 bay leaves
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp paprika

Stir well and let simmer.

  • 2 cloves garlic, minced
  • 1/2 medium onion, minced
  • 2 tbsp brown sugar
  • 2-4 pinches of grated parmesan cheese (to taste)

Let simmer for 20 minutes.

Add more salt, pepper,  oregano, basil, paprika, cheese to taste.

Remove bay leaves. Serve with or without a protein on your favorite pasta!


If you’re ever out and about on the Range and looking for a great meal – check out Valentini’s Supper Club!

31 West Lake Street , Chisholm, MN 55719
218-254-2607 · fax 218-254-2111


Behind the scenes – Cookin’ it with Corey

Lo-fi video production with consumer gear and misc mismatched kitchen gear. We love food shows!

Lo-fi video production with consumer gear and misc mismatched kitchen gear. We love food shows!

We’re getting very close on our first episode. It seems like a long time coming – but we’ve only been working on this show since early February. We’ve got three episodes in the can, with plans to shoot another three once we get feedback from viewers!

Corey loves taking direction. It's his favorite exercise.

Corey loves taking direction. It’s his favorite exercise.