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Midwest Melting Pot
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What makes the Midwest region of the United States so special?
Did you ever wonder what makes the Midwest cuisine so inviting, comforting, and attractive? Why do people love it so much? It appears that the special quality about these foods belongs to the old idea of the melting pot. Midwestern foods are so blended that everyone seems to be able to find a little bit of themselves in it.
The Midwest, being the central portion of the United States, is a melting pot of culinary influences, reflecting the people that played an integral role in the economic, social, and cultural development of the region. Its foodways, recipes, preparation methods, and presentation styles have produced a blending from the old to the new and continues to change from one generation to another.
What States make up the Midwest?
North and South Dakota, Nebraska, Kansas, Minnesota, Wisconsin, Iowa, Missouri, Illinois, Indiana, Ohio, Michigan.
Why is it called “the breadbasket of America?”
It is known for its plains, grasslands, natural lakes and streams and has a seasonal climate, which makes it perfect for cultivating crops
What kind of food will you find in the Midwest?
The food is considered simple and hearty, revealing the native foodways and customs infused together from Native Americans, European settlers, Voyageurs, French-Canadian traders, early English, Dutch, Irish Immigrants, Central, Eastern, and Northern European Immigrants, French, Cajun, and Southern European Immigrants, Latin American and Caribbean Immigrants, African Immigrants, East and Southeast Asian Immigrants, and Arab Immigrants. These are the people who shared their culture, traditions, talents, and shaped the Midwest’s culinary history.
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Heartland Pork Schnitzel
Easy way to prepare thin pork cutlets
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About the Recipe: To make pork schnitzel, it’s this easy – slice into pieces, pound thin; coat with mixtures flour, egg, breadcrumbs, fry.
Pork makes a delicious schnitzel, but turkey or chicken can be substituted.
The pork is juicy and has a crunchy crisp coating, which makes it perfect for a quick supper, delightful sandwich, or salad addition.
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Crispy Smashed Roasted Red Potatoes
Native Americans roasted their potatoes over and under the fire
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About the Recipe: The potatoes are so crisp and crunchy with streaks of sweet softness inside. They almost taste like they were deep fried, but they are oven roasted. They can be served as an appetizer, first course, or side dish.
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Fish ‘n Foil Stuffed Steelhead Trout
Add an Italian twist to this popular French recipe
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About the Recipe: The fish is stuffed with a bacon onion stuffing, folded over, and wrapped completely with prosciutto slices. Securely enclosed with foil, it steams and produces an “oh, so moist” fish. Brush with basil pesto and serve with Crème Fraiche
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Midwest Food Symposium at The Newberry Library – Chicago (Part One)
Foodways of the Midwest
The symposium, Foodways of the Midwest, was held at The Newberry Library in Chicago on March 7th, 2020. The program was part of the Newberry’s What is the Midwest? project.
The symposium explored the complex history that has shaped the varied cuisines of the Midwest. Native foodways of the indigenous peoples of the region used the resources of the environment and traded with the early settlers. Successive waves of migration brought many different culinary traditions, foods, recipes, and preparation methods to the region. The result was the synthesis of old and new, reflecting many different ethnic groups.
Link to Full Newberry “Foodways of the Midwest” Program
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Graphic displayed at the Midwest Food Conference at the Newberry Library on March 7th, 2020. Subject for the Conference – “What is Midwestern Food”?
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Cynthia Clampitt is a writer, speaker, geographer and food historian. She is also an author of the three books, 1) Pigs, Pork, and Heartland Hogs: 2) From Wild Boar to Baconfest and Midwest Maize: 3) How Corn Shaped the U.S. Heartland. Her talk centered on “What is Midwestern Food?”
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Spirited Butternut Squash Latin Lasagna
Latin spin on Italian classic uses spiralized squash noodles
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About the Recipe: Lasagna is a real Italian favorite, and this recipe adds a spicy hot flavor using chorizo and peppered cheese. It’s updated by using spiralized squash in place of the pasta and lots of healthy kale and colorful bell peppers. The golden color of squash blended with kale, spicy sausage, and creamy cheese bakes into a delicious layered casserole that easily cuts into serving pieces.
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Polish Sausage Soup with Pierogi Noodles
All the best Polish flavors in one easy-to-make flavorful soup
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About the Recipe: This recipe features smoky Polish sausage enhanced with onions, tomatoes, carrots, and mushrooms. Popular pierogi noodles resemble the old-world ones cooked long ago, teaming with tater flavor and swirling with mild flavored sauerkraut. Serve this soup with Polish raisin bread slices or seeded rye, and top the soup with dollops of onion dill flavored cream.
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Red Cabbage with Ale
Kriek Cabbage combines German and Bohemian flavors
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About the Recipe: Just like magic, a little vinegar turns the purple cabbage into a vibrant red. This German inspired dish adds a touch of Bohemian beer and sweet cherries, creating a sweet and tangy braised red cabbage. It is a delicious must-have side dish for any German dinner.
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Midwest Food Synposium at The Newberry Library – Chicago (Part 2)
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Sherry Williams is the Founder and curator of the Bronzeville Historical Society, an organization committed to the care, collection, and exhibition of
African American history and the culture of Chicago.
She studies African American cultural assets, including African heritage foodways and early Black farming and gardening practices in the United States. Her talk centered on African American heritage goods and early Black farming practices in Chicago.
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Fresh from the Garden Succotash
One of the best melting pot vegetable dishes
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About the Recipe: Succotash is a savor combination that combines corn and beans. It has a long history starting with Native Americans, colonial period immigrants, southern families, and soul food favorites. It’s a simple vegetable dish made from garden vegetables and fresh flavors. Each group added their own ingredients, making this a real melting pot casserole.
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Natural Bison Chuck Roast with Wild Mushrooms
Native Americans and French shared Hunters’ Dishes
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About the Recipe: The French and Native Americans shared a love for hunting and fishing, adding a blend of both cultures into early Midwestern recipes. Later beef, pork, and poultry took the place of venison or bison. Wild mushrooms were always a favorite, adding a tasty umami flavor to the finished dish.
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Fresh Cranberry Cauliflower Rice
Turn your cauliflower into Rosy Pink “Rice”
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About the Recipe: White cauliflower florets magically turn into “rice” when chopped in a food processor. This recipe adds fresh chopped cranberries into the cauliflower “rice” to create a bright pink color. Swirled with bits of fresh green herbs and kale leaves, it makes a delicious side dish.
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Updated Glazed Chicago Brownies
Palmer House Brownies at World’s Columbian Exposition of 1893
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About the Recipe: This recipe is not heart healthy, but the flavor is sublime. One look at the ingredients and you will know that it is packed with sweetness, lots of chocolate, and will remind you of fudge candy.
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Kaiserschmarren for Two
Shredded light pancake with apple compote popular in Central Europe
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About the Recipe: Everyone seems to love pancakes and pieces of a fluffy pancakes are even better. Serve them, lightly sweetened with a freshly made apple compote. Sweet or savory yogurt or whipped cream adds another flavor layer to this lofty European dessert
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Mini Irish Soda Breads
A 1914 recipe – It’s more than 100 year’s old
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About the Recipe: These breads are little loaves that can be cut into small serving slices or used as snacks. The raisins add a touch of sweetness to the traditional recipe. The tops of the bread are brushed with buttermilk, which creates a crisp and crunchy crust. A clipping of this recipe tagged it as a “winner.” The bread is sweet and moist with a background flavor of caraway butter. It is excellent to serve with salads or for a brunch.
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