Alaska

We went way north for this meal, and our recent Iowa snow and frigid weather only improved the experience!

This dinner blended several typical Alaskan foods. Of course, we had to have some fish or seafood. Berries and hearty vegetables are also common. Finally, we gave a nod to the state's gold rush history with a loaf of sour dough bread.

We were lucky enough to have some salmon in our freezer. Though our King salmon can't claim Alaskan heritage, as it was caught by my brother in downstate Michigan, it fit the bill. After seasoning with salt, pepper and garlic powder, the two fillets went into a 425 degree oven for about 15 minutes (I checked them at 10 and they needed a bit more time).


We did have some real Alaskan product as well: snow crabs. Neither the kids or Marc had ever had these big crab legs. Lucy, after taking her first look at them, declared "I am not eating that." These came already cooked, I only had to heat them up. Most references recommend a quick steam. I didn't have a steamer basket large enough to contain the cluster of legs, so I made my own with some strips of foil over a large pot.


The berries went into a quick cobbler, I found this recipe at one of my most used references for this project.

Blueberry cobbler
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cup blueberries
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon melted butter
3/4 cup white sugar
3/4 cup boiling water

Mix flour, 1/2 cup sugar, baking powder, salt. Stir in milk, vanilla, butter. Spread batter in buttered 8 X 8 pan. Scatter blueberries over batter. Sprinkle sugar over berries. Pour boiling water over all. Bake at 375 degree oven for 45 min. or unitl brown and done in center. Berries sink to bottom and form juice. Serve hot with light cream; or cold, topped with ice cream."
---Juneau Centennial Cookbook, Jane Stewart, Phyllice F. Bradner, Betty Harris (p. 43)

I only used about 1/3 cup of sugar for the topping and reduced the boiling water by about half. This came together quickly and only took about 30 minutes in the oven. When it was done, I increased the oven temperature for the fish.


Despite Lucy's initial resistance to the crab, it was the first thing she went for at the table. She couldn't wait to crack those suckers open. And, happily, she thoroughly enjoyed what was inside. She said, "they taste just like shrimp, only not quite like shrimp." Well said. Maia dug into her salmon first, one of her favorites. Both adults were happy as well. Despite feeling like a rather decadent meal, it was surprisingly quick and easy. The cobbler was very simple and the fish and crab legs cooked quickly. Easy sides of shredded cabbage and bread rounded out a fun Friday night meal.

Next stop: Delaware

Nevada

Yes, we're here! We haven't completely fallen off the wagon! Somehow, these past few weeks have been busy, but we're finally coming up for air.


Nevada had us a little stumped. I suggested we set up our meal buffet-style and charge the kids a buck each to eat, but all I got were a few eye-rolls in response. Instead, we opted to highlight a little of Nevada's ethnic diversity. Nevada, California and Idaho all have sizable populations of Basque-Americans. Many of these people immigrated, via South America, to the American West where their shepherding skills provided meat for mining camps in the late 1800s. With origins in Spain and France, you can imagine that the community has a strong culinary tradition!

Lamb and mutton dishes are popular, but we also managed to find a good pork recipe (we do like pork in this house!). Our recipe came from a restaurant in Carson City, Nevada. After the pork loin went into the marinade, the rest of the meal was quick and easy to prepare. We grilled outside over charcoal, even though the weather is quickly approaching official-winter here in Iowa.


We purchased a jar of roasted peppers, rather than roasting our own, which made our Thursday night meal even easier.

On the side, I put together a salad, found here.


The dressing for this was exceptionally good--and so simple! Olive oil, garlic, cider vinegar, salt and mayonnaise. It was rich and satisfying, and the boiled egg balanced the intense garlic flavor.

Everyone liked this meal. Maia was initially suspicious of the salad, but consumed it at a rate that indicated she liked it. Lucy liked the pork and dipped hers in bottled barbecue sauce. Marc, who does not generally like mayonnaise, (how we've been married nearly 12 years I'll never know) really liked the dressing.

I was initially a little intimidated by cooking an official "Basque meal." Hopefully, we've done it justice. Even if we haven't, we'll eat this meal again in our house.


Next stop: North Carolina

Ohio

I officially declare this meal "most surprising." We went with the Food Network version of "official Ohio food" and prepared Skyline Chili. Chili on spaghetti is unusual enough, but this chili recipe, which includes grated unsweetened chocolate, allspice, cinnamon and cloves really pushes the envelope.

I halved the recipe and used fresh garlic, but otherwise followed it exactly. This was an easy Tuesday night meal--I put the chili together, took one kid to orchestra practice and let it simmer. By the time we returned, it was time to prepare the pasta and put it on the table. When I got back, Marc looked concerned. "That chili is weird," he declared. I mentally went through the contents of our refrigerator, wondering what we would eat if this turned out to be a complete disaster. I tasted the simmering chili and, he was right, it was weird. The cinnamon and chocolate were stronger than I expected, and it lacked the thick, rich consistency I expected of chili. It seemed unbalanced.

Despite our concerns, we powered through and served the chili and spaghetti with the traditional accompaniments: grated cheddar cheese and diced onions. Kidney beans are also traditional, but I didn't happen to have those in the pantry.


To assemble this dish, top your spaghetti with chili and shredded cheese. Chopped onions and beans are extra options. The kids both stopped with cheese, Marc and I included onions. Now comes the "surprising" part--this was incredibly good. Somehow, that unbalanced (weird) chili, blended with the bland pasta and sharp cheddar turned into a well rounded flavor combination. The cheddar offset the sweet cinnamon, cloves and allspice and the pasta provided that satisfying breadiness that you get when you add saltines to traditional chili. I don't know exactly why it worked, but it did.


Lucy was the least enthusiastic, but managed to eat her portion. Maia mumbled "mmmm, this is good" through a mouthful of spaghetti and Marc and I each had seconds. I've never been to Cincinnati, but if I ever get there, I'll definitely try the original.


We drew our next four: Nevada, Vermont, North Carolina and California

Virginia

Virginia is for lovers, so they say. Certainly, lovers of rich, salty, delicious foods would be quite at home!


Ham seemed the most logical choice for Virginia, even though the traditional country (or salt-cured) hams are harder to find in the Midwest. I went with a Beeler Ham, a naturally cured ham produced in central Iowa. Interestingly, if you get a naturally cured meat--meaning it was cured without nitrites--it will say "uncured" on the label. This isn't exactly true, the meat is cured using salt and spices (celery seed in particular). Labeling requirements don't allow a "naturally cured" option, though, so the label will state uncured.

On the side, we served collard greens and cheddar biscuits. We had a nice fresh bunch of collard greens from our CSA and cooked them up Southern-style for this meal. In a large skillet, brown 4 strips of bacon until it's nice and crisp, then remove and crumble. Add chopped onion and garlic and cook in the bacon grease until the vegetables are soft and aromatic. Then, add the collard greens, salt and pepper, and about a cup of chicken stock. Cover and cook over medium heat for about 30 minutes, until the greens are nice and tender. Then uncover and continue cooking until the juices (pot likker) thicken and coat the greens. Finish with a splash of vinegar.


The cheddar biscuits are from Ina Garten and are one of our favorite recipes. These are great for a weekend breakfast or a dinner side. The leftovers, if there are any, make handy snacks or lunch additions. I don't use a mixer, but blend the butter in using a pastry cutter; and I don't roll out the dough, just pat it into a rough circle. Too much handling will make the biscuits tough.

The only new item for the kids was the collard greens. Lucy adamantly refused to taste them. Maia agreed only after I pleaded that I needed a reviewer for the blog so she agreed to taste a tiny bite. When we asked if she liked them, she said, "no....they're just...gross."

The rest of the meal was a hit. Lucy likes her ham with honey-mustard--which I make by mixing, shockingly, honey and mustard. Diced ham and a leftover biscuit will serve as a fine lunch-box addition tomorrow.


Next Stop: Missouri

Iowa

I'm going to start here:

because these are the only ingredients in our Iowa meal that did not come from within about an hour's drive of our house.

Iowa gets a lot of attention as the home of industrial agriculture. We have the dubious distinction of being the largest producer of corn, soy, laying hens and hogs. Michael Pollan, while visiting our fair city, called Iowa a "food desert." I take issue with that, because the seemingly endless rows of corn and beans exist alongside an ever expanding system of food production. Real food, that doesn't require processing and that people can eat as soon as it's harvested.

Our meal highlights only a small portion of that real food. This meal was remarkably easy to source and prepare. None of these are strange, specialty foods, they're available in abundance this time of year. It was a feast of grilled pork chops, tomato and mozzarella salad, rosemary roasted potatoes, fresh organic micro-greens, and sliced apples.

Tomatoes from Friendly Farm, Iowa City IA

Our usual procedure with this project has been to think of foods that are culturally relevant to each particular state. Meals introduced by immigrants, for example, or those traditional to the native people of the area. This meal is based on geography, but it also reflects some of Iowa's heritage and incorporates some of the products for which the state is known.

The pork chops came from our favorite local pork producer, Dennis Rehberg from Walker Iowa. His Hampshire hogs are an heirloom breed valued for their tender, marbled meat. In addition, his genetics (the line of hogs that he has bred for nearly 30 years) are some of the last available. No one in the state, possibly in the country, has this particular line of hogs. We like bone-in chops, which we rubbed with olive oil and seasoned with salt and pepper before grilling. Marc used a new brand of charcoal, which was hotter than he expected, giving them a nice, dark char.



The rosemary potatoes have become a standard dish around here. Simply cut potatoes into wedges, toss in olive oil, salt, pepper and chopped fresh rosemary and roast at 425 degrees for about 40 minutes, tossing once half way through. They are consistently crisp outside and tender inside.

Lucy took charge of the tomato salad, one of her favorite dishes. She sliced the tomatoes, picked and sliced the basil and added fresh mozzarella cheese curds, balsamic vinegar, olive oil, salt and pepper.

We didn't have to drink water, either (believe me!). Iowa now boasts many excellent local beverage options!




We were all happy to eat this meal, in part because we would get to brag about our state to all of you! Here are the producers:

Pork: Dennis Rehberg; Walker, IA
Tomatoes: Friendly Farm; Iowa City, IA
Mozzarella curds: Acoustic Farms; Springville, IA
Basil: Our garden
Potatoes: Oak Hill Acres; Atalissa, IA
Rosemary: Grinnell Heritage Farm; Grinnell, IA
Micro-Greens: Organic Greens; Kalona, IA
Apples and Cider: Wilson's Apple Orchard; Iowa City, IA
Pale Ale: Peace Tree Brewing Company; Knoxville, IA
White Wine: Cedar Ridge Winery; Cedar Rapids, IA
Rye Whiskey: Templeton Rye; Templeton, IA

Iowa, You Make Me Smile!


Next Stop: Virginia

Washington

I visited Seattle for the first time this past spring, and spent three days eating my way around the city. Not only is Seattle a great beer town, the variety and quality of the seafood is outstanding. We here in the Midwest have access to good catfish, walleye and other river dwellers but lack the overwhelming supply that you find on the coasts.

For our Washington dinner, we chose the state's official fish: the steelhead trout. Steelhead are a "migrating" variety of rainbow trout--meaning that they leave the ocean to spawn in fresh water. Unlike salmon, they don't die after spawning, but may return to salt water. The meat of the trout was a lot like salmon, fatty and a rich pink color.

Our substantial fillet got a simple olive oil, salt and pepper treatment before heading to the grill. The fish went on the hot grill, skin side down, and we didn't flip it; instead, we put the top on the grill and let it cook mostly through. This gave the skin a nice char and reduced the risk that the entire thing would fall apart if we tried to turn it over!

On the side, we used up some of our favorite CSA vegetables: dragon tongue beans and purple potatoes.

The dragon tongue beans are similar to a green bean in flavor, though a bit milder. When raw, they have these lovely purple stripes, which fade after a quick blanch.

We roasted the purple potatoes in a 425 degree oven for about 35 minutes. They cooked up nicely, crisp on the outside and tender inside. After they came out, I sprinkled them with chopped dill and lemon juice.

We also included our "impulse buy" of two salmon sausages from our local co-op. These were made with a blend of salmon varieties, with onion, bell pepper and lemon.


This dinner was a hit with everyone. Both kids like salmon sushi, and were happy to try a cooked version. It was also quick to prepare. This project has taught us a lot about food--but I think the best discovery so far has been that we all like fish!

Next stop: Kentucky

Arkansas

Well, we considered heading down to the Wal-Mart and buying a big bag of Tyson chicken tenders for this meal. But, we figured that Arkansas must have some more interesting food traditions than big box stores and factory chicken!

My new favorite state cookbook suggested an Arkansas Barbecue Salad, which sounded like a pretty good idea to us. Basically, a chef's salad with lots of veggies, only instead of chicken or ham, you use slow, smoked pork barbecue for the meat. Conveniently, we had a boneless pork shoulder in the freezer that was just itching to be cooked.

We thought about using our slow cooker and some liquid smoke, which Marc's friend (and real-live chef) Tim said was perfectly acceptable. But, it was a lovely day out and we couldn't resist improving the crisp Fall air with the aroma of smoking hickory chips in our backyard.

Most recipes called for Iceberg lettuce, which I used along with some chopped Romaine. I also used up some of the stray vegetables in the fridge: radishes, blanched green beans, carrots, red pepper and tomatoes.



Our cookbook recommended using either barbecue sauce or your favorite dressing to top the salad. I put out our whole arsenal. Marc used bit of homemade vinaigrette (red wine vinegar, chopped garlic, Dijon mustard, salt, pepper, sugar and fresh thyme blended with olive oil). Maia used ranch, I chose bleu cheese and Lucy continued to work her way through the bottle of honey barbecue sauce that I bought for our chicken wings last week.

I made everyone a separate salad, putting on their favorite veggies (Lucy prefers green beans to carrots, Maia doesn't like tomatoes, etc). This was a hit with everyone, and is a really good way to use up leftover bits of fresh meat and produce. The salty, smoky barbecue was great with the crisp, fresh lettuce and veggies.


I think I might incorporate a "salad night" into our regular repertoire.

We drew our next four destinations tonight: Oklahoma, Illinois, Kentucky and Washington!

Texas

We had a lot of possibilities to choose from for our Texas dinner. Chili immediately came to mind, but with the unseasonally hot weather we're having up here in Iowa, we looked for something a little lighter. (I know, it's always hot in Texas--why am I complaining!?). We decided to go Tex-Mex and prepare fajitas--something the kids hadn't tried and that might be a good addition to our regular, non-blogging dinner repertoire.

This turned out to be a pretty quick meal to cook, though the marinating the meat required us to plan ahead a bit. We were able to get it accomplished in the short window between school and soccer practice, putting it in the category of "easy weeknight meal" for me.


We did both chicken and steak, though one or the other would have been fine. For the steak Marc originally planned to make up his own marinade recipe, but this one just looked so good he went with that (though he decreased the amount of chipotle peppers). We used flank steak, and marinated it for about 4 hours before grilling.


For the chicken, Marc blended the juice of 1 lime, a few minced garlic cloves, salt, pepper, oregano and ground cumin and poured that over two chicken breasts. This only marinated about an hour--the acid in the lime juice will start to cook the chicken if you leave it in too long.

The meat was grilled over very hot coals. Marc put the chicken on first, then the beef, which we prefer on the rare side.

While he was grilling, I sliced one red bell pepper and a red onion, seasoned them with salt and pepper and quickly sauteed them over high heat in a cast iron skillet. You could also put them on the grill in larger pieces, then slice them small before serving. These should stay crisp, so they don't need to go too long.


The meat was sliced thin and the onions and peppers were served on the side. I warmed flour tortillas in a 225 degree oven, wrapped in foil, and we sliced a lime to add at the table.

Everyone was pretty happy with this meal--though Maia (per usual) said the meat was a little on the spicy side for her. Lucy preferred the beef to the chicken, in both flavor and texture and even enjoyed the onions. Both girls have always declared a strong hatred for onions, but they are beginning to realize that most tasty things contain onions. Another benefit of this meal was that we will have good leftovers for the rest of the week!

The grown-ups rounded out the meal with a Shiner, Texas brew


Next: Wyoming

Minnesota

I'm going to start here:

because that's what our plates looked like at the end of this meal. All of them. I never thought I would say this, but...my kids like fish. You might wonder why this is such a big deal. In the past, we have struggled to get them to eat the most basic things, particularly protein. I nearly wept for joy when Lucy finally ate a hot dog. A hot dog, for crying out loud! Not something I want to feed my kids everyday, but some basic "everybody-likes-this" food so that I could stop being the parent who had to bring peanut butter sandwiches to every picnic.

So, now, when my kids eat Walleye and wild rice pilaf and say "can we have this again?" I'm kind of bowled over.

This meal was easy to plan, we knew long before we drew Minnesota out of the box that Walleye and wild rice would be the dish. Walleye is a big deal in the Land of 10,000 Lakes. I have a good vegetarian friend from Minnesota who will only touch animal flesh if it is Walleye (and it was the only non-vegetarian option at her wedding). Recipes from fish and game sites in the upper midwest are saturated with grilled, broiled, baked, seared and fried versions of the fish. Wild rice (which is not related to the more common Asian rice at all, but is an entirely different grass seed) has been harvested by indigenous people in what is now the northern U.S. for thousands of years.

The fillets had the skin intact, which I removed with a sharp knife. They were large, and getting the skin off cleanly was more difficult the little blue gills and bass that I caught on our farm when I was a kid. The trick is to keep the knife flat, and cut yourself a little slit on one side to brace your finger and hold the fillet steady.

(Now you see the full extent of the mess in which I normally cook!)

I had never prepared Walleye before, but figured that like any light freshwater fish, it would be fine baked with olive oil, salt, pepper and lemon. The fillets went into a baking dish and into the oven for about 10 minutes at 400 degrees.

The rice pilaf was quite simple as well. I cooked one cup of brown rice and one cup of wild rice, separately, in chicken stock before mixing them together. The wild rice takes longer to cook (about an hour) and requires more liquid. I used 2 C stock to 1 cup brown rice and 3 C stock for the 1 cup of wild rice. I toasted a handful of slivered almonds in a cast iron skillet and added them to the rice mixture along with salt, pepper and thyme. Fresh parsley would have been nice, but I didn't have any.

This turned out to be very tasty. Maia, who normally hates rice of any kind, asked me to pack leftovers in her lunch tomorrow.

We rounded out the meal with some fresh cantaloupe and watermelon and a tomato "salad" (cut tomato with salt, pepper, olive oil and balsamic vinegar) all from our CSA.


Good stuff, you betcha!

Next stop: Hawaii!