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When you think of dishes you can only find in the Midwest, a few things will immediately come to mind. America's heartland is known for its cheese, casseroles, convenience dishes and American staples done with a particular regional flair. And while the Midwest is full of these indulgent, quick and easy dishes, those aren't the only foods you'll find from Ohio to Nebraska. You see, the idea that America is a melting pot of different cultures and countries isn't applied just to the coasts. In fact, many Europeans settled in the Midwest in the 19th and 20th centuries, bringing their food along with them. Thus, ethnic dishes like piergoies, pasties, sauerkraut and Swedish meatballs aren't easily found in New York or L.A., but you sure as heck can find them all across the Midwest. So this book rounded up many favorite Midwestern recipes you can make in your own kitchen.
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
A Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats: Rhubarb and Raspberry Swedish Flop Danish Kringle Secret-Ingredient Cherry Slab Pie German Lebkuchen Scotch-a-Roos Smoky Cheddar-Crusted Cornish Pasties . . . and more, which will make any kitchen feel like a Midwestern home.
Horseshoe sandwiches, city “chicken,” hot dishes, Dutch babies, and of course Chicago deep-dish pizza—these regional treasures and more showcase the history and bounty of the Midwest. America’s Dairyland provides the country not only with milk and cheese; it also produces honey, corn, and over 14 billion eggs each year. These abundant ingredients find their way into many Midwestern dishes, from corn fritters to frozen custard. Different cultures influenced Native American and pioneer cuisine in the Midwest when immigrants brought dishes from Czechoslovakia, Sweden, and other parts of the world. Kitchen safety tips, easy-to-follow recipes, and a glossary of common cooking terms help guide young chefs as they cook their way across the rich heartland of the United States.
Offers recipes from thirty-two Midwestern restaurants, with complete menus and informative descriptions of the restaurant's origins
An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
My Mom's Recipe Box contains Midwestern recipes collected by my mother over an 80 year time span. Living in small towns from the 1930's to 2024, my mom Delora, regularly traded and swapped recipes with other cooks, wives, daughters and a few men. Writing out and handing over a favorite recipe, was a large part of the social scene around holidays, local banquets, church functions, school dinners, Cub Scout meetings, graduations, weddings and even funeral luncheons (they still serve a great funeral lunch in my home town!) Admiring other cooks prepared dishes and swapping recipes, was akin to acknowledging an exceptional culinary feat in our small town. Pride travelled with those 3x5 cards! There were a lot of exceptional cooks who swapped their best heirloom grade recipes, and next to eating those dishes, sharing them was heady stuff! Delora's double sized Recipe Box contains handwritten 3x5 cards, notepad pages, yellowed newspaper clippings and even ingredients scratched out on deposit slips for banks that no longer exist.Reading through them one can see those recipes were lovingly prepared for several generations of mid-westerner families and are now being passed along to you- and can be shared once again instead of lying dormant in a dusty old bulging recipe box. This is a cookbook full of charm and love, and is a tribute to those who passed their best recipes on to Delora across eight decades.
Shares recipes for main dishes, soups, stews, side dishes, breads, pies, cakes, cookies, candies, and desserts