There are times that it is difficult to decide where a post goes. This blog focuses on the Midwest–the people, the history, the places–and The World’s Fare focuses on my adventures, primarily culinary, around the world. But I just posted a recipe on The World’s Fare that includes both corn and pork, mainstays of Midwestern agriculture and cuisine–but the recipe is one I found in Mexico. It is Pozole Rojo, a delightful, hearty soup that brings together these two cornerstones of both Midwestern and Mexican life. So definitely the fare of another land, but still related to the Midwest. Therefore, I posted it there and am just linking to it here. (Though Brazilian cornstarch cookies are on this site–so clearly not always easy to draw those lines.)
Anyway, for the recipe, click this link–Pozole Rojo--and enjoy a delightful soup that brings together a couple of world culinary icons.
Staying busy these days, so it might be a while before I post further about my travels around the Midwest. But it’s summer, and good sweet corn is beginning to appear in farmers’ markets, so I figured I can at least help you use some of summer’s bounty. Thought this corn salsa from Byron Talbott looked mighty tasty.
Corn Oysters were sufficiently iconic in the Midwest of the mid-1800s that I include a recipe in my book Midwest Maize. But the fritter recipe sounds like a fun treat. Think I’ll try those out. And who knew there was a Corn Fritter Day? Remarkable.
Everything has a day…..even
|1 can corn||2 teaspoons salt|
|1 cup flour||1/4 teaspoon paprika|
|1 teaspoon baking powder||2 eggs|
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.
Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston: Little, Brown, 1918; Bartleby.com, 2000. www.bartleby.com/87/.
And Corn Fritters have
Why??? Why, are they ashamed of being corn? Or is the fritter part too frivolous? Do they just want to be taken more seriously? Or is it role-playing, cos-play for fritters??
They are also known as….
Mix well together one quart grated sweet corn, two tea-cups sweet milk, one tea-cup flour, one tea-spoon butter, two eggs well…
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The Eric Hoffer Awards for 2017 were announced yesterday. This is an award designed to recognize exceptional writing from small, academic, or independent publishers that don’t usually get the attention that the big publishing houses get. While Midwest Maize didn’t get the top prize, I was awarded an Honorable Mention, which, given the thousands of books submitted, is still gratifying.
Filed under Agriculture, Corn, Culture, Farming, Food, History, Language, Literature, Midwest, Midwest Maize, Recipe, Thoughts, Uncategorized
If you’ve read the book Midwest Maize, you’ll know that corn was vitally important to everyone in the United States, from first settlement up to the present. It became a major part of the culture throughout the original colonies. Traditions that developed early on were spread by later migration, with corn chowder following along as New Englanders crossed the continent, grits moving across the southern Midwest as Upland Southerners arrived, and cornbread of various types coming with everyone.
In the era when the American South was known as the Land of Cotton, there was actually more corn being grown than cotton. It was a huge part of everyone’s diet, but was relied on more heavily by the enslaved African American population. In this video, an African American culinary historian demonstrates the dish known as kush, and explains that the term is related to couscous—which means the word had migrated from Africa, along with the people who were making the dish. It is a simple, inexpensive dish, but it looks incredibly good and I can’t wait to try it—though I’ll probably use regular cornbread. Hope you enjoy the little trip to the 18th century.
One of my favorite YouTube channels is Jas. Townsend and Son, where cooking from the 18th century is explained and demonstrated. Having done a bit of Revolutionary War-era re-enacting myself, I am particularly attracted to this information, though my work as a food historian reinforces this interest.
In this episode, James Townsend demonstrates an early form of cornbread, from the oldest known American cookbook, but Amelia Simmons. I have a reproduction of this cookbook, and reading it makes me really appreciate the work that goes into translating early recipes into practical instructions, as Townsend does. I can recommend pretty much any of his videos, as they show a whole range of cooking from the 1700s, from soldiers’ fare to party food. Some of the recipes I plan on trying, others, I simply marvel at.
But here, to start, is the Amelia Simmons approach to making cornbread.