The food diaries: Hometown dishes dished up by fellow students

Zoe Holland

Food Guru

With a student body that comes from around the country and the globe, food is often one of the biggest reminders of home. Bon Appétit serves a variety of foods, but there are some food items that you just can’t find. I asked a few students about the dishes and foods they missed the most from their hometown.

Patrick Jurney

Where are you from?

St. Paul, Minnesota.

What’s your favorite hometown dish that you miss the most?

It’s called a hot dish, which is basically a big casserole with a whole bunch of deliciousness. Usually cheese based, it can have tater tots, pasta, or potatoes in it, but it varies.

Where can you get it?

There’s one at every family gathering. There’s always a hot dish when you go to someone’s house for dinner too. You can’t buy it, it’s always homemade.

How do you make it?

You can basically put whatever you want in a casserole dish and cook it.

What’s your favorite hot dish?

Goulash. It’s mac and cheese with ground beef and veggies. It’s SO GOOD.

Have you tried to replicate it at CC?

Nope. I have never cooked it myself.

Erin Luby

Where are you from?

I’m from Rumson, NJ, a small town on the Jersey Shore.

What’s your favorite hometown dish that you miss the most?

There’s this food called pork roll that only exists in New Jersey, and in my opinion, it is the greatest breakfast meat to ever exist. Nothing cures a hangover better than a pork roll, egg, and cheese on an everything bagel.

Where can you get it?

You can pretty much find it at any deli, bagel place, or breakfast restaurant on the Jersey Shore.

How do you make it?

To be honest, I’m not entirely sure what it’s made of. I’m guessing pork though, given the name and all.

Do you remember the first time you tried it? 

Yes, and breakfast has never been the same ever since.

Have you tried to replicate it at CC?

I have not. There are some things that Jersey just does better than anywhere else, and pork roll is one of them. I don’t think I could replicate it in Colorado even if I tried.

Lykke Blonde

Where are you from?

I’m from Sønderborg, Denmark.

What’s your favorite hometown dish that you miss the most?

The dish I miss the most is “Risengrød” – Rice Porridge. It’s made by boiling full-cream milk and rice into a thick porridge. It’s served with butter and cinnamon on top. If you are adventurous, which my family is not, you can add fruit juice or beer on top too.

Where do you get it? Have you tried to replicate it at CC?

I cannot get Risengrød here, but I brought some of the rice to the US and tried to replicate it. The first time went very well – cooking the dish is all about patience. It takes about an hour to make and you have to stir pretty much the whole time so the rice doesn’t burn. The second time, I had to go to a potluck and had little time. That didn’t go too well, but at the potluck people loved it even though it was much saltier than intended.

This dish is a Christmas dish but in my family we love it so much we eat it year around. Since the dish is a Christmas dish, there is a song that goes with it that we always sing when we eat it. Risengrød is essential for Christmas because it is the favorite dish of the elves. If you don’t put out porridge for them, they become mean and you will suffer from bad luck. I guess I better make some porridge one of these days.

Emily Komie

Where are you from?

Chicago, Illinois.

What’s your favorite hometown dish that you miss the most?

Probably Chicago-style hot dogs.

Where can you get it?

Great hot dog places are generally everywhere in the Chicagoland area, with the most famous “dive” places in the city.

How do you make it?

What’s on it: yellow mustard, white onions, relish, dill pickle, tomato, sport peppers and celery salt – no ketchup.

Do you remember the first time you tried it? 

I was very young.

Have you tried to replicate it at CC? 

Not yet – hot dogs are not really available.

Zoe Holland

Zoe Holland

Zoe is a sophomore and the Life section editor at The Catalyst. She has been writing for the newspaper since her freshman year as a food writer.

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