Glacier and Highway 2

This winter break Andy and I traveled on Amtrak from Grand Rapids, MI to Glacier National Park.  The 36 hour train ride follows highway 2 through North Dakota and Montana, a highway with which Andy and I have developed a fascination. It is an easy going two lane road that can be driven all the way from Seattle to the Mackinac Bridge and it is route we have taken home from the West many times.


We spent our first few days skiing around Glacier National Park  and then we played a new year’s eve gig in West Glacier at an old railroad hotel from 1910 called the Belton Chalet.

We have been cross country skiing around 10 miles a day on mostly un-groomed trails.

Yesterday was the coldest day starting at -13 F and
topping out around 4 F.

With all of the practicing and skiing, we’ve been eating and cooking some crazy Montana size food in our little cabin on Highway 2.

Here is one recipe from tonight for a crazy pie that Andy made.

Mean Green Montana Pie

2 TBS butter
3 onions, chopped
6 garlic cloves, chopped
sage, rosemary, thyme, parsley, 3 TBS each, chopped
1 lb each lacinato kale, rainbow chard, collards, chopped and blanched (de-stemmed if preferred)
1/2 cup greek yogurt
1 cup grated mizithra cheese
2 cups roasted chicken breast, chopped (we roasted a whole chicken a few nights back!)
salt and pepper to taste

Double crust yeasted tart dough:

1 cup water
2 packets of yeast
2 eggs
8 TBS of butter
4 cups local Montana whole wheat flour
1 tsp salt

Preheat the oven to 350 degrees.

1. To make the dough mix the water and yeast with the salt. Then mix in eggs and 1 cup flour. Add butter and the remaining flour. Kneed 5 min and let rise in a covered oiled bowl.

2. Blanch the greens and set aside in a colander to drain out all the water.

3. Heat the 2 TBS of butter with the onions, herbs, and garlic over low heat for 20 min.

4. When the onions are soft, take off the heat and mix with the greens, chopped chicken, cheese, yogurt, and salt and pepper to taste.

5. Divide the dough in half. Roll out each half separately, one for the bottom and one for the top of the pie.

6. Bake the pie for 50 min and then let cool 10 min.

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