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How to Cook dishes from United States Mid-West midwest
The Midwstern as an important center of grain production,
and, as a reuslt, these states are sometimes known as "breadbasket of America".
As a result, agricultural produce tends to form an important of Midwestern cuisine.
In short, simple and hearty dishes, in many cases inspired by
Eastern European cuisine
(especially Polish cuisine),
Scandinavian cuisine
(especially Swedish cuisine),
and other European cuisines
(such as Greek cuisine),
tend to be the core of the Midwestern diet.
Some particular aspects of Midwestern cuisine to look out for, include:
- Beef and pork are important meats. This is unsurprising given that
Chicago
and
Kansas City
are both centers of the beef trade, and that
Iowa
is known for its production of pork.
- Dairy products are also important, given the the Midwest in general, and the state of
Wisconsin
in particular, are known for their milk and cheese production.
- The upper Midwest is known for producing a
range of cold-climate fruit, such as apples, berries, cranberries, cherries, and peaches.
- Given the distance of the region from oceans, fish and seafood is not traditionally very
important in Midwestern cuisine. Local freshwasher fish such as perch and
trout are eaten to some
extent, and are sometimes supplemented by canned
(most often herring,
salmon or
tuna),
and nowadays air-shipped
seafood.
Some popular Midwestern recipes and dishes include:
- Chicago-style pizza -
A very deep-dish
pizza, originally from
Chicago.
It was probably originally invented at Pizzeria Uno.
- Flat pizza - A thin and crunchy pizza, also originally from
Chicago,
cut into small squares. This style of pizza is sometimes known as "party cut".
- Chicken Vesuvio -
An Italian-American dish from
Chicago.
Chicken Vesuvio is chicken on the bone with wedges of potatoes, sautéed in white wine and olive oil,
flavored with garlic and oregano, and baked until the chicken skin becomes crispy.
- Congealed salad - A salad made from flavored gelatin, fruit, carrots and sometimes
other vegetables as well. Various other ingredients such as pretzels, nuts, cream cheese,
or marshmellows may also be added in some recipes.
- Denver Omelette - A rich omelette
containing bell peppers, onions, ham and bacon.
- Fried-brain sandwich -
A sandwich made from sliced calves' brains on sliced white bread toast.
The dish is believed to have originated in
St. Louis,
Missouri,
although it is no longer as popular there as it used to be. However, the dish is still eaten in some
other parts of the Midwest. Concern about the BSE disease ("mad cow disease"),
has no doubt had a impact on the popularity of the dish, and as a result, some eateries now base
the dish on pigs' brains rather than cows' brains.
- Horseshoe sandwich - This is an open-sandwich originally from
Springfield,
Illinois,
and now popular throughout
central Illinois.
It is made from a thick slice of toasted sourdough bread, which is topped with hamburger patties
or ham, then covered with
French fries and a cheese-based sauce.
- Meatloaf - Seasoned ground meat (usually beef with lamb, pork or veal), shaped into a loaf-shape
and then baked. There are many different recipes, and the dish has of course become popular throughout
the whole of the
United States.
In the Midwest, meatloaf is often eaten with gravy,
although sometimes tomato or barbecue sauce are used
instead.
- Pierogi - Dumplings inspired by
Eastern European cuisine,
and especially Polish cuisine.
In the
United States,
they often contain different ingredients from traditional recipes, including
chicken, jalapeño, peppers, or spinach.
- St. Louis-style pizza - This is a style of
pizza that is popular in
St. Louis,
Missouri.
It is made with a thin unleavened crust, and uses Provel processed cheese
(a mix of cheddar, provolone chess, and Swiss cheese).
- Shrimp DeJonghe - This is a shrimp casserole, originally from
Chicago
(it originated at DeJonghe's Hotel and Restaurant).
On this page, you will find a selection of Midwestern cookbooks.
These web sites may also be of interest:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Ree Drummond
William Morrow Cookbooks
Released: 2009-10-27
Hardcover (256 pages)
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My name is Ree. Some folks know me as The Pioneer Woman. After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. |
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By Ardie A. Davis
Andrews McMeel Publishing
Paperback (240 pages)
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Product Description:
Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America.Only Ardie and Paul, the go-to sources on barbecue, can earn the trust--and the secret recipes--from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap. * Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes. * Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine. * Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food ∧ Wine, Fine Cooking, and Chili Pepper magazine. |
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By Barbara M. Walker
HarperCollins
Released: 1989-09-07
Paperback (256 pages; 1)
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Product Description:
More than 100 recipes introduce the foods and cooking of Laura Ingalls Wilder’s pioneer childhood, chronicled in her classic Little House books.Notable Children’s Books of 1979 (ALA)
Best Books of 1979 (SLJ)
Notable 1979 Children's Trade Books in Social Studies (NCSS/CBC)
Children's Books of 1979 (Library of Congress)
1980 Western Heritage Award |
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By Carlyn Berghoff
Andrews McMeel Publishing
Hardcover (288 pages)
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Product Description:
The history of Chicago's Berghoff Restaurant spanned three generations and 107 years. It was one of America's oldest family-owned restaurants. To commemorate such a rich culinary history, Carlyn Berghoff and her mother, Jan Berghoff, collected 150 of the restaurant's most popular recipes, including classics such as Creamed Spinach, Berghoff Rye Bread, and Wiener Schnitzel. They paired them up with more contemporary offerings such as the Shrimp Martini, Grilled Vegetables with Red Pepper Aïoli, and Brie and Raspberry Grilled Cheese Sandwiches to create The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.· Recipes are presented alongside tempting four-color photographs and informative sidebars that offer tips on dressing salads, serving soups, pairing culinary flavors, and more. The book's introductory narrative tells the Berghoff family's story and introduces the next generation of the Berghoff legacy. Fourth-generation entrepreneur Carlyn Berghoff operates her own catering company, Artistic Events, out of the famous Chicago building at 17 West Adams. Carlyn also has opened 17/West at the Berghoff, more casual fare is still offered at the downstairs Café, and the Berghoff Café still operates out of locations at O'Hare International and Midway airports. |
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By Mitch Omer
Borealis Books
Hardcover (256 pages)
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A collection of 157 recipes from Mitch Omer, chef-owner of the wildly popular Hell's Kitchen, named one of the Best Breakfasts across America by Esquire magazine. |
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By Joanne Raetz Stuttgen
University of Wisconsin Press
Paperback (392 pages)
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Cafe Wisconsin returns in a new, updated version that provides a sure-bet guide to Wisconsin's best small town, home-cooking cafes. For this second edition, author Joanne Raetz Stuttgen traveled more than 12,000 miles in six months, revisiting old business districts and main streets in search of the ultimate cafe, the perfect slice of homemade pie, and the meaning of life in Wisconsin's down-home cafes. Featuring 133 cafes, with another 101 Next Best Bets alternatives, Cafe Wisconsin is every hungry traveler's guide to real mashed potatoes, melt-in-your-mouth hot beef, from-scratch baked goods, and colorful coffee klatches. At the counter of aptly named cafes like the Coffee Cup, Main Street, and Chatterbox, you'll laugh with owners, shake dice with customers, and find the authentic taste and flavor of Wisconsin. Come on. Let's go out to eat! |
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By Louisiana Lafayette Junior League
Junior League of Lafayette, Inc.
Plastic Comb (450 pages)
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This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award. |
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Quail Ridge Press
Plastic Comb (288 pages)
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From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection. Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage. Regional favorites such as Crawfish Etouffee, Cajun Red Beans and Rice, King Cake, Hurricane Punch, and Creamy Smooth Pecan Pralines are just a sampling of the over 400 or so recipes included in these pages. Best of the Best from Louisiana was the first volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles. |
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By James Norton
University of Wisconsin Press
Paperback (204 pages)
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This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products.
Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title.
James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. |
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By Carlyn Berghoff
Andrews McMeel Publishing
Hardcover (176 pages)
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Family is everything, and so is food when it comes to the Berghoff family. The Berghoff Cafe food and drink, originated by Herman Berghoff more than 110 years ago, is the foundation of Berghoff tradition carried on today by great-granddaughter Carlyn Berghoff. Cafe fare is simple and satisfying, nothing fancy, and not at all fussy. You can still enjoy this same kind of food today at Chicago's Berghoff Cafe, either downstairs on Adams Street or at O'Hare International Airport.The cafe food is built upon three principles that work in the restaurant as well as at home: reuse, recycle, and reinvent. The Berghoffs reuse their basics and waste nothing, so potatoes become Mashed Potatoes, Lyonnaise Potatoes, hash browns, Potato Salad, oven-roasted potatoes, potato pancakes, Potato Soup, french fries, and Smoked Sausage and Potato Pizza. They also recycle perfectly wholesome cooked foods so Herb-Roasted Turkey Breast stars in the Turkey Reuben, but there's also enough left for the Turkey Okra and Rice Soup and more. The eighty recipes plus variations in The Berghoff Cafe Cookbook represent the full range of Berghoff Cafe food. There are recipes from Great-grandfather Herman's cafe, updated for today's cook so they require less time and have fewer calories, alongside selections from today's cafe menu and customers' very favorite soups, salads, sandwiches, pizzas, and desserts. The recipes you'll find in this book are easy to prepare, look great on the plate, and are a pleasure to eat. |
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