Midwestern Cooking Culture & Cuisine

Today’s Agenda ●States in the Midwest ●Geography of area & impact on food ●Culinary influences from other countries/cultures ●Common foods/recipes of the region ●Customs and traditions ●Eat a twist on a Wisconsin delicacy

Indiana Illinois Iowa Kansas Michigan Minnesota Missouri Midwestern States Nebraska North Dakota Ohio Oklahoma South Dakota Wisconsin

Geography of the Midwest ●The climate and terrain of the Midwest are perfect for cultivating crops. ●Known for its plains (long stretches of grasslands), which has given the Midwest the name of the...

Breadbasket of America ●The Midwest is commonly called the "breadbasket of America." o Kansas is known as the Wheat State o Iowa's most famous crop is corn o Nebraska is known as the Cornhusker State.

Extensive Farmland Supplies not only the Midwest, but also the rest of the United States Crops Cattle ●Beef Products ●Dairy Products Poultry

Freshwater Foods ● 10,000 lakes in MN ● Great Lakes Trout Bass Walleye Perch Cod Haddock Croppie Blue Gill

Cultural Influences Germans ●Early 1700s, Germans arrived and brought with them sauerkraut, beer, sausages. ●Introduced serving meals family style : all food set on the table at 1 time

Cultural Influences British● Pasties ( “Pass-tees” ) ○ Meat pies ●Roast w/ Potatoes ●Bread Pudding

Cultural Influences Hungarians: Goulash Belgians: Booyah

Common Midwest Foods Dependent on the seasons Summer: Deviled Eggs, Pasta Salad, Fresh Fruit Winter: Smoking, Pickling, Canning Hearty foods to keep warm Chili

Common Foods of the Midwest ● Simple and hearty ● Considered “All- American” “Meat & Potatoes” Chili Chicken Pot Pie Corn on the Cob Wild Rice Soup Macaroni and Cheese

Cincinnati Chili ● Usually served as a topping over spaghetti ● May include cinnamon, allspice, cloves, and sometimes even chocolate

Customs & Traditions State Fairs During the 1850s, when the region was predominantly agricultural, state fairs were established throughout the Midwest. The first was the Ohio State Fair, held in Cincinnati in 1850.

Other Fairs & Festivals Taste of MN: Deep fried walleye, corn on the cob, BBQ ribs, chicken, & more! Potato Bowl, ND: Free french fries! Close to 4000 lb of potatoes prepared Taste of Chicago: Week long festival with over 70 participating restaurants Summerfest, WI: Variety of local cuisine & musicians from around the world

Customs & Traditions Potluck ● Tradition in which a meal would be shared with an unexpected guest. o The guest would have to take "the luck of the pot" Hot Dish ● Midwestern name for casserole

Today’s Recipe Wisconsin Macaroni & Cheese

· 2 cups small elbow macaroni or other pasta · 1 slice whole wheat bread or ¼ c bread crumbs · 2 tablespoons (1/4 stick) butter, divided · 2 tablespoons all purpose flour · 3/4 cup low-fat milk · 3/4 cup canned vegetable broth · 2 green onions, thinly sliced · 1 1/2 cups (packed) grated sharp cheddar cheese Ingredients

Procedure 1.Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain. 2.Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl (Omit step if using pre-prepared bread crumbs) 3.Melt butter in medium saucepan. In a small bowl, mix 1/2 tablespoon melted butter into crumbs. 4.Add flour to remaining butter in the saucepan; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly.

Procedure 5.Add green onions. Whisk 2 minutes longer. Remove from heat. 6.Add cheese; stir until melted. 7.Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.

Wisconsin Macaroni & Cheese