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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 Barbara M. Walker
Turtleback Books: A Division of Sanval
School & Library Binding (256 pages; 1)
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Laura Ingalls Wilder grew up on the prairie, where food was something one worked for, cooking was a big part of daily life, and mealtime was a chance to gather with family and give thanks. By watching Pa hunt and farm and by helping Ma prepare the food, Laura learned the pleasures that come from a family working together. Laura also experienced the joy that comes from sharing food, made with love and care, with family and friends. Here are over 100 unique recipes celebrating the foods and cooking techniques of Laura's pioneer childhood. Taken from dishes described in the beloved Little House books, these recipes were carefully researched by Barbara M. Walker and tested in her own kitchen. From pancake men and pumpkin pie to vanity cakes and ice cream, these recipes give adults and children alike the chance to experience a taste of Laura's childhood, reminding us of the connection between the food on the table and the work involved in getting it there. 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 Ardie A. Davis
Andrews McMeel Publishing
Paperback (240 pages)
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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 Terra Brockman
Agate Surrey
Hardcover (320 pages)
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Product Description:
Henry's Farm is in central Illinois, some of the richest farming land in the world. There, Henry Brockman and his family — five generations of farmers, including sister Terra — farm in a way that produces healthy, nutritious food without despoiling the land. Terra Brockman tells their story in the form of a yearlong diary/memoir — with recipes — that takes readers through each season of life on the farm. Studded with vignettes, photographs, family stories, and illustrations of the farm's vivid plant life, the book is a one-of-a-kind treasure that will appeal to readers of Michael Pollan, E. B. White, Gretel Ehrlich, and Sandra Steingraber. The book opens a window into what sustainable farming really entails and why it is vital and relevant to everyone who eats. Though rooted in the rolling oak-hickory hills and fertile fields and flood plains of the Mackinaw River Valley, the book ranges widely, incorporating literary, scientific, and culinary reflections occasioned by the week-by-week events of farm life. |
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By PhB Ardie A. Davis
Andrews McMeel Publishing
Hardcover (336 pages)
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To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que. |
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By Lela Nargi
Voyageur Press
Spiral-bound (224 pages)
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Another addition to the popular Farmer’s Wife series, The Farmer’s Wife Harvest Cookbook includes over 300 recipes for feeding folks—and in some cases, a lot of folks—during the harvest months. Some of the recipes will help you put together a simple, informal hot meal for friends and family; others will help you figure out what to do with your own garden and farmer’s market bounty; and still others will help you solve the riddle of what to bring along to, or even cook over an open flame. All recipes first appeared on the pages of The Farmer’s Wife magazine and have been updated for use in modern kitchens. |
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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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By Marcia Adams
Clarkson Potter
Released: 1988-02-13
Hardcover (224 pages)
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Includes nearly 200 family recipes from America's heartland, a culinary folk history of the Indiana Amish and Mennonites. This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs. |
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By Junior League of Kansas City
Junior League of Kansas City, Missouri
Hardcover (256 pages)
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By Shelley N. C. Holl
Voyageur Press
Hardcover (176 pages)
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The Minnesota Table: Recipes for Savoring Local Food Throughout the Year is a collection of travel stories, recipes, and menu ideas that follow Minnesota’s growing seasons. Travel along in spring, summer, fall, and winter to hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture; try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-Lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Maple Sugar Crème Brûlée. |
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