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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).
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