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From My Kitchen to Yours: Comfort Food, Conversation and Living History Farms
Ever get an email that jumps out at you? It happened me to last July when one arrived with the subject line “Greetings from Living History Farms.” It was from my friend, Jim Dietz-Kilen, a former classmate from the Ag-Urban Leadership Initiative, and his note intrigued me.
“I have an idea for your consideration,” wrote Jim, who is the vice president of development for Living History Farms (LHF). “We are planning our annual gala, Farmstasia. We try to put together unique experience packages for our auction, with emphasis on agriculture/rural life and Iowa history. My idea is to build a package around you. While I am very open to other ideas, I wanted to run the following request by you:
• Would you be willing to donate a signed book? Any of your books would be wonderful, but I am partial to the Culinary History of Iowa.
• Would you also be willing to host a family at your farm to show them a bit of what your lives are like?
• Finally, would you be willing to serve these guests a meal selected from your book?
I know this is asking a lot, Darcy, but I have learned that you never know until you ask. And, as Wayne Gretzky said, ‘Every shot you don’t take is a miss.'”
By this point, I was already brainstorming menu ideas.
I’m a big fan of LHF, which welcomes between 100,000 and 110,000 each year. This interactive, 500-acre outdoor museum that tells the amazing 300+ year story of how Iowans transformed the fertile prairies of the Midwest into the most productive farmland in the world. As I wrote in this blog for Latham Hi-Tech Seeds, I love how LHF encourages people of all ages to explore Iowa’s rural heritage, including the 1700 Ioway village, the 1850 pioneer farm, the 1875 town of Walnut Hill and the 1900 horse-powered farm.
“All proceeds from Farmstasia go to keep fees low for our education programs, helping make it possible for kids from across the state to come here for school visits and participate in other educational experiences,” Jim continued.
Jim knows what is near and dear to my heart. Iowa agriculture. Books. Classic Iowa farm cooking. LHF. Giving back to the community. Without hesitating, I said yes.
Living History Farms Iowa
Cookstoves, corncobs and storytelling
LHF came into my life in a big way in the summer of 1995, when my college internship led me to the 1900 farm, Flynn mansion and veterinary clinic, where I served as a historical interpreter and looked the part in my Victorian-inspired dresses and bonnets.
That summer changed my life in so many ways. I met my husband through this experience. I also expanded my cooking skills. By the end of the summer, I knew how to light a cookstove with crumpled newspapers and corncobs. I could make homemade noodles with no problem. I could bake cookies in an oven with no temperature gauge, other than the feel of the heat on your hand. I could milk a Jersey cow by hand and churn the cream into butter. I could plan a meal and feed a threshing crew. I could even run a treadle sewing machine and sew my own apron.
Looking back, I was a prepper in training who can live off the grid if I have to.
While I don’t use all those skills today, some have served me well for years, especially the cooking skills, the historical knowledge I gained and the storytelling skills I learned. As a historical interpreter, I was not only working in the kitchen of the 1900 farm fixing a meal, but I interacted with guests. As I shared stories about Iowa farm life in the early 1900s, I learned the importance of listening. I’m still embarrassed when I misunderstood one guest who asked, “Is that a coal stove?” but I heard him say, “Is that a cold stove?” so I replied, “No, it’s a warm one!”
Planning a memorable menu
I was thinking of those experiences last Saturday, February 16, when I delivered on my promise to provide the Farmtasia winning bidders with an authentic Iowa farm meal inspired by my book. I had actually started cooking the night before and then got up early on Saturday morning so I’d get everything done on schedule and have time to visit with my guests.
They pulled in the driveway at my family’s Century Farm near Lake City right on time. It was an honor to host Dave Bubeck, a corn breeder at Corteva Agriscience™ in Johnston; his wife, Denise; and their friends Ben and Michelle Parlett, who also live in the Des Moines area. As we gathered around the table at noon, I served:
• Garden Vegetable Soup
• Homemade Beer Bread
• Iowa Ham Balls
• Glazed Meat Loaf
• Garlic Cheesy Smashed Potatoes
• Relish tray and coleslaw salad
• Homemade apple crisp with Haralson apples grown on our farm
There was something magical happened as we sat in that 100+plus-year-old kitchen, talking farming, food, travel and LHF. Seems like we covered everything, from how to talk about GMOs to what it’s like subscribing to a meal delivery service. Two and a half hours later, when my guests departed, we all agreed it was a great experience—the kind of story-worthy experience that LHF inspires. Even better, we’re staying in touch through social media and my e-newsletter.
And to think it all started with a simple email and a spirit of service. It reminds me of this quote from Orison Swett Marden, who founded SUCCESS magazine in 1897.
“We must give more in order to get more. It is the generous giving of ourselves that produces the generous harvest.”
Let’s get cooking
If you’d like to create a taste of our classic Iowa farm dinner, here are some of my favorite recipes:
Hearty Homemade Vegetable Soup
Hearty Garden Vegetable Soup
I shared this tasty recipe in one my my monthly diary entries in 2018 for the Iowa Food and Family Project.
1 tablespoon olive oil
8 medium carrots, sliced
3 large onions, chopped
5 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 can (15 ounces) corn, or 2 cups fresh sweet corn
1 can (28 ounces) diced tomatoes, undrained
2 bay leaves
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 tablespoon seasoning salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
7 cups water
1 teaspoon Worcestershire sauce
4 cups V8 vegetable juice
In a stockpot, heat oil over medium-high heat; sauté carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaves.
Best Beer Bread
Best Beer Bread
2 cups self-rising flour
2 1 / 2 tablespoons sugar
1 12-ounce can of beer
Mix all ingredients together. Pour batter into a greased loaf pan. Bake at 350 degrees for 45 to 50 minutes.
Iowa Ham Balls
Iowa Ham Balls
This tasty, classic recipe comes from my friend Val Plagge, who is a wonderful farm cook.
2.5 pounds ham
2 eggs
1 1/2 cups graham cracker crumbs
1 cup milk
1 can tomato soup
3/4 cup brown sugar
1/4 cup white vinegar
1 teaspoon ground mustard
With a food processor, grind ham into small, chopped pieces (or buy ham loaf mix from local grocery store or butcher. This mix usually contains ham and ground pork, and sometimes ground beef, too). Add eggs, graham cracker crumbs and milk. Mix together with your hands, and form fist-sized ham balls. (If the mixture seems a little dry, add 1/4 cup of milk at a time, up to 1 1/2 cups of milk total.) Place ham balls in a greased 9-inch by 13-inch pan. They fit nicely three across and five down.
Mix soup, brown sugar, vinegar and mustard until smooth. Drizzle glaze over the ham balls for the classic ham ball sauce. (Or, if you’re in a rush, drizzle your favorite barbecue sauce over the ham balls.) Bake at 350 Fahrenheit for 1 hour. Yield: 13-15 ham balls
Note: These ham balls freeze well and can be warmed up in a slow cooker, if desired. Ham balls are the perfect Iowa potluck treat!
Cheesy Garlic Mashers
Taking a twist on classic mashed potatoes, this recipe is loaded with flavor and offers the perfect comfort food.
Red Bliss or Yukon gold potatoes (use about one potato per person, although this will depend on the size of the potatoes)
6 garlic cloves (can use less, if you prefer)
Butter, 1 / 2 stick
Cream (use enough to give mashed potatoes the consistency you prefer)
1 carton sour cream (can substitute one carton of chip dip, if you prefer)
1 / 2 cup to 1 cup of Cheddar cheese
Seasoning salt and pepper, to taste
Chives, chopped
Bacon, 2 to 3 slices, fried
Boil potatoes in salted water with peeled, whole garlic cloves. When potatoes are done cooking, drain potatoes and garlic and place in a bowl with butter and cream. Mash together. Add more cream, if necessary, to achieve the consistency you prefer. Mix in sour cream and cheddar cheese. Season to taste with seasoning salt and pepper. Garnish with chopped chives and real bacon bits.
Glazed Meatloaf
Darcy’s Best Brown-Sugar Meatloaf
This recipe was inspired by the meatloaf that caterers prepared on the set in Iowa for the filming for “The Bridges of Madison County.” This is the only meatloaf recipe you’ll ever need!
1 pound ground beef
1 pound ground pork or ground turkey
1 cup herb-seasoned stuffing mix
1 onion, chopped
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1 teaspoon nutmeg
2 large eggs, lightly beaten
3 / 4 cup milk
2 tablespoons barbecue sauce
1 / 4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
Combine beef, pork or turkey, stuffing mix, onion, salt, pepper and nutmeg. In a separate bowl, beat eggs, milk, and barbecue sauce. Add to meat mixture, mixing well. Press into a meatloaf pan sprayed with non-stick cooking spray.
Combine ketchup, brown sugar, and mustard; spread over top of meat loaf. Bake, uncovered, at 350 degrees F for 1 hour and 30 minutes or until a thermometer inserted in the center of the loaf registers 160 degrees. Yield: 6 servings
Haralson apple photo from Jung Seed
Farm-Fresh Apple Crisp with Whipped Cream
If you have the chance to visit a local apple orchard, pick up some Haralson apples, if they are available. We grow Haralsons on our farm, and their sweet-tart flavor works perfectly in apple pies and apple crisps.
Fruit Filling:
6 baking apples, peeled, cored and cut into wedges
1 tablespoon lemon juice
1 / 2 cup sugar
2 tablespoons flour (maybe need more, depending on how juicy the apples are)
Crumb topping:
1 1 / 4 cups flour
1 / 2 cup rolled oats
1 / 2 cup light brown sugar
1 / 2 teaspoon ground cinnamon
1 / 4 teaspoon salt
12 tablespoons butter (1 1/2 sticks), cut into small pieces
Preheat the oven to 350 degrees Fahrenheit.
For the fruit filling:
In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a pastry blender, work the butter into the flour mixture just until mixture comes together and pea-sized clumps form.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisp warm with vanilla bean ice cream or fresh whipped cream, if desired.
To make whipped cream, pour 1 cup of whipping cream into metal bowl on stand mixer. (Chill the bowl and whip attachment in the refrigerator first.) Begin mixing on high speed. As the cream starts to form into whipped cream, add powdered sugar a tablespoon at a time, until you achieve the sweetness you desire. Continue mixing on high until the mixture looks like thick whipped cream. Serve with apple crisp.
Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.
If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.
Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at www.darcymaulsby.com, or e-mail me at yettergirl@yahoo.com.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.
Talk to you soon!
Darcy
@Copyright 2019 Darcy Maulsby & Co. Blog posts may only be reprinted with permission from Darcy Maulsby.
Tex-Mex Sloppy Joes and the Magic of Maid-Rite in Iowa
From time to time I get calls from around Iowa or across the country, usually from the media, about the history of Iowa food. Even the Travel Channel reached out for an upcoming Iowa episode of Bizarre Foods: Delicious Destinations. (Don’t miss this cool story!) People usually want to talk about one thing—Maid-Rites. I love sharing this story and have also cooked up my own twist on loose-meat sandwiches.
Just the other day a friend emailed me about Maid-Rites, wanting to know some other names for the sandwich. Here’s what I told her:
* Loose-meat sandwiches
* Taverns (a common term around Sioux City and parts of northwest Iowa)
* Beef burgers
* Canteens (in Ottumwa)
* Sloppy Joes (if they contain ketchup and other goodies in the mix)
* Yip-yips (at least in southern Illinois, or so I’ve been told!)
While you can sometimes find these sandwiches on some café menus in Iowa, as well as at the 30+ Maid-Rite chain restaurants around the Midwest, they are often turn up at potlucks, fundraiser meals, family get-togethers, civic group lunches and more.
Just when I think I’ve seen every type of these loose-meat sandwiches, there’s another version that pops up. When I shared my “How to Take Better Photos in 1 Minute” class with the Rockwell City Rotary Club recently, the meal included Tex-Mex inspired sloppy joes. While I don’t normally care for sloppy joes, I absolutely loved these sandwiches.
I loved them so much I was inspired to create my own version. These are flavorful, stick-to-your-ribs sandwiches that come together in a snap and can be as spicy or as mild as you like. They’re also an ultimate comfort food on these cold winter days here in Iowa.
Here’s the recipe. Enjoy! Also, keep reading below for the fascinating history of Maid-Rite in Iowa. This is an excerpt from my 2016 book, “Iowa’s Culinary History: Sweet Corn, Pork Tenderloins, Maid-Rites & More.” Order here to get your own signed copy of this fun book!
Tex-Mex Sloppy Joes
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup ketchup
• 1 can (4 ounces) chopped green chilies
• 1/2 cup beef broth
• 1/4 cup chili sauce
• 1/2 to 1 teaspoon chili powder, to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 6 hamburger buns, split
• 2 tablespoons butter, softened
In a large skillet, cook beef and onion over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add garlic; cook 1-2 minutes longer. Stir in the ketchup, chilies, broth, chili sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, spread cut sides of buns with butter. Place on baking sheets, buttered side up. Broil 4 in. from the heat for 1-2 minutes or until toasted. Serve beef mixture in buns.
Now for a tasty bite of Iowa history
Call it the king of the loose-meat sandwiches. A tried-and-true Iowa classic for nearly 100 years, the Maid-Rite is a sandwich unlike any other. But first, let’s clarify what a Maid-Rite is not.
It’s not a sloppy joe. It’s not a ground-beef concoction with ketchup, mustard and sugar in the mix. (Some of these “hybrid” sandwiches with traits of both a Maid-Rite and a sloppy joe can be found in Iowa, and some are quite tasty, but a true Maid-Rite they are not.) Finally, a Maid-Rite is not something you can leave out if you’re going to delve into the culinary history of Iowa.
The story of the Maid-Rite began in 1926, when Fred Angell, a meat cutter in Muscatine, developed a recipe with just the right combination of ground beef (with a specific grind size and meat/fat ratio) and a distinctive seasoning featuring Fred’s unique blend of spices. When a deliveryman tasted Fred’s new creation, he exclaimed, “This sandwich is made right!”
With that, the Maid-Rite legend was born. “The Maid-Rite recipe has stayed the same from the beginning,” said Bradley Burt, president and CEO of the Maid-Rite Corporation based in West Des Moines. “There’s no other sandwich like ours.”
Early Maid-Rite sandwich shop. Photo courtesy of Maid-Rite Corp.
What started as a small Maid-Rite restaurant in Muscatine grew into one of America’s first quick-service, casual-dining franchise restaurants. Today there, are restaurants in eight Midwestern states, including 38 stores in Iowa. While the days of 5-cent Maid-Rites and homemade root beer are gone, Maid-Rite continues to pride itself on home-town hospitality. “Maid-Rite restaurants are still a gathering place in many small towns,” Burt said.
Some of these restaurants are as rich in history as the Maid-Rite sandwich itself. Taylor’s Maid-Rite in Marshalltown is a third-generation business that has been serving central Iowa for more than 80 years. Cliff Taylor purchased the 1928 franchise for $300. Cliff and his family operated Taylor’s Maid-Rite Hamburger Shop, baking pies at home, slicing whole pickles from Marshall Vinegar Works and buns from Strand’s Bakery.
After Cliff passed away in 1944, his son, Don, continued to run the restaurant. Don built a cooler in the basement of his home to store the hamburger that was ground daily. In 1958, he built a state-of-the-art Maid-Rite restaurant across the street from the original location, outfitting the new store with all stainless-steel equipment and two cash registers.
While various generations of the family have operated the business since then, many things haven’t changed. Like all Maid-Rite restaurants, each Maid-Rite at Taylor’s is made from 100% USDA Midwestern fresh ground beef served on a bun, with your choice of ketchup, mustard, onion and pickles. “We have stringent specifications for our beef,” Burt said.
Once you’ve tasted a real Maid-Rite, there’s no substitute. Many former Iowans don’t consider themselves to be officially back home in Iowa until they’ve eaten a Maid-Rite. “It’s quite a phenomenon,” Burt wait. Some Iowans can’t wait to get a taste of home. A group of snowbirds who spend their winters in Arizona host a Maid-Rite party in the Phoenix area each year for 150 guests, complete with Maid-Rite hats, t-shirts and aprons.
One of the biggest Maid-Rite fans of all would have to be Jim Zabel, who broadcast University of Iowa athletic events for 50 years. Before his passing in 2013, the legendary sportscaster and ultimate Iowa ambassador served as the Maid-Rite spokesman. He even made a commercial for Maid-Rite, complete with a riff on his high-energy slogan, “I love ‘em, I love ‘em, I love ‘em!”
Many Iowans stay loyal to their beloved Maid-Rites right to the end. Some people request them as their final meal, while others ask that Maid-Rites be served at their funeral dinner. “Maid-Rite is truly part of Iowa’s culture,” Burt said.
Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.
If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.
Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at www.darcymaulsby.com, or e-mail me at yettergirl@yahoo.com.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.
Talk to you soon!
Darcy
@Copyright 2019 Darcy Maulsby & Co. Blog posts may only be reprinted with permission from Darcy Maulsby.
How to Cook a Perfect Prime Rib
Would you believe me if I told you restaurant-quality prime rib is one of the easiest main courses to prepare, plus you’ll look like a gourmet chef in the process? Yep, it’s true.
Take it from this Iowa farm girl. I adore the taste of prime rib. So tender, so robust, and bursting with all the flavor and juiciness that makes each bite a little trip to paradise.
When my family asked me to cook prime rib for New Year’s Day dinner, I didn’t hesitate. The prep couldn’t be simpler, and the results are simply spectacular. When you serve this delectable prime rib, your guests (possibly even the vegetarians) will be begging for more.
Let’s get cookin.’
Darcy’s Prime Rib
Select the right size roast. Allow at least 6 ounces of cooked, trimmed meat per adult. I cooked an 8-pound roast for our gathering, because I like to have leftovers. Beef and veggie soup, anyone?
Preheat the oven. Crank it up to 450 degrees Fahrenheit, and let it heat up for about 30 minutes. Also, you can remove the beef roast from the refrigerator at this time.
Gather your supplies. I recommend a metal roasting pan with a rack (like the one you might use to cook at turkey), olive oil, kosher salt, and fresh-ground pepper. Oh, and don’t forget to round up some soap and wash your hands thoroughly. We’re in the kitchen prepping food, after all!
Rachet-style pepper mill in red!
• A side note about fresh-ground pepper. I LOVE my Kuhn Rikon® high-output ratchet mill. (Check out a video here to see it in action). I appreciate the easy and speed of these wonder gadgets, plus I adore the red color of my pepper mill, since it matches my kitchen. One more thing—don’t think you’re limited to filling it with black peppercorns only. After interviewing a chef years ago about how to amp up the flavor in any dish, I took his advice and use of mix of peppercorns, including black, green, red and white, which bring a different flavor to the party.
Season the beef. Follow the K.I.S.S. method (keep it simple stupid). Prime rib roast doesn’t need a marinade or any complicated preparations, since the meat speaks for itself. Drizzle olive oil on the roast. Spread it around the roast with your hands. Next, liberally rub kosher salt and plenty of fresh-ground pepper on the meat. I don’t measure—I just go with what looks right.
If you’re thinking about using an herb mix to season the meat, I say go right ahead. I like to use this homemade herb blend that I learned to make at my dear friend Shannon Latham’s Enchanted Acres pumpkin patch near Sheffield, Iowa. I’m a big fan of the recipe here for Save Summer in a Jar Herb-Salt Mix and used it on my New Year’s prime rib–divine! Thanks to my friend Mary Lovstad of Farm Girl Cook’n in northern Iowa for all the inspiration!
Dry rubs enhance any beef roast
Bake. Place the meat in a roasting pan that’s slightly bigger than the roast itself. I like a roasting pan and roasting rack, myself. Note–one side of the meat will have more fat on it. You want the fatty side facing up so the meat will baste itself as it cooks.
Finally, don’t add water to the pan, and don’t cover the roast. Just pop it in in the oven.
Timing is everything. How long does it take to cook a prime rib? Well, it depends. I like to start with a high temperature (450 degrees) for the first 30 minutes. Then I drop the heat to 325 degrees and allow about 13 to 15 minutes of cooking time per pound of beef.
DO NOT keep opening the oven door to check the meat. Just enjoy the tempting sizzle as the pan drippings appear during the first phase of cooking. Then savor the aromas as the beef finishes cooking over the next few hours.
A thermometer is the best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan). FYI–medium rare is about 130 degrees F. If that’s what you’re going for (confession–it’s my personal favorite), take the meat out of the oven when it’s around 120 degrees F. Remember that the roast’s temperature will rise at least 5 degrees after you remove it from the oven.
Let it rest. Warning—the prime rib will look incredible when you pull it out of the oven, but resist the urge to carve it right away. Let this meaty masterpiece rest for 15 or 20 minutes before carving to let the juices return to the center. Cover the roast with a “tent” of tinfoil. (If you’re at my house, be warned. My dog, Maggie the Red Heeler, is obsessed with tinfoil and will bark like a maniac when I tear a sheet of foil from the roll. Silly dog.)
With prime rib, it’s easy to satisfy everyone’s preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
Prime rib right out of my oven
Add a little something extra. When the roast is done make sure you use the drippings in the bottom of the pan to make gravy. Then you’ll have a head-start on the most flavor-packed beef stew you can imagine.
Next time I prepare a prime rib, I’m going to try Food Network Chef Bobby Flay’s idea for Prime Rib with Thyme au Jus. Here’s what he recommends:
Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
Tell me all about it. Bottom line? Do not fear cooking prime rib, even though this is a pricey cut. You can do this! When you do, be sure to leave a comment, e-mail me, post on social media and tell me all about it.
Did you know?
“Prime rib” is not a specific cut of beef but is actually a preparation method for a beef rib roast. If you know the standard meat roasting method, you can make prime rib out of several types of beef rib roasts, according to my friends at the Iowa Beef Industry Council.
Check out their handy Beef Roast Basics guide. You’ll find tips on how to know what size beef roast to purchase, how to carve meat like a pro and more.
How’s this for a plate of prime rib perfection?
More reasons why beef is good
With my background as an ag journalist, I love to highlight agriculture, especially Iowa agriculture. Why do we know beef here in the Heartland? Because Iowa is in the top 10 beef-producing states in America, terms of all cattle and calves (ranking #7).
Here’s a snapshot of Iowa’s beef industry, which is a powerhouse in terms of economic development and providing a safe, nutritious product that nourishes people around the world:
- Total cattle inventory in Iowa (as of January 1, 2017): 3,850,000
- Number of feedlots (2012 Census): 6,036
- Number of cattle operations (2012 Census): 26,827
- Number of farms with beef cows (2012 Census): 19,677
- Iowa jobs directly related to the cattle industry (2015): 20,690
- Iowa jobs indirectly related to the cattle industry (2015): 7,384
- In 2015, Iowa’s cattle industry contributed more than $6.9 billion in business activity to Iowa’s economy.* Sources: Department of Economics, Iowa State University; Iowa Agricultural Statistics, U.S. Department of Agriculture; 2017 Cattle Inventory Report National Agricultural Statistics Service (NASS), Agricultural Statistics Board, United States Department of Agriculture (USDA).
Can’t get enough beef?
There’s no such thing as too much beef if you love it as much as I do. I think my friend Larry Irwin would agree, especially when it comes to hamburgers.
Make no mistake, the humble hamburger still reigns supreme from backyard barbecues to fast-food drive-ins across Iowa. But this Iowa icon also provides the perfect palette for culinary creativity when Larry Irwin showcases his Burger of the Month flavors in my hometown of Lake City. Get the story and the recipes here.
Also, get your grill on and build a better burger with my top tips.
Finally, I just had to share this photo below. My relatives in Webster County, the Walrod family, did extremely well on the show circuit this year with their beef cattle and took top honors with their Limousin cattle at the Iowa State Fair. Why not decorate the Christmas tree to celebrate a banner year?
Cattle banners on the Christmas tree in Iowa
Want more?
Thanks for stopping by. I invite you to read more of my blog posts if you value intriguing Iowa stories and history, along with Iowa food, agriculture updates, recipes and tips to make you a better communicator.
If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page, or click here. Feel free to share this with friends and colleagues who might be interested, too.
If you’re hungry for more stories of Iowa history, check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press. Also take a look at my latest book, “Dallas County,” and my Calhoun County” book from Arcadia Publishing. Both are filled with vintage photos and compelling stories that showcase he history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
Also, if you or someone you know could use my writing services (I’m not only Iowa’s storyteller, but a professionally-trained journalist with 20 years of experience), let’s talk. I work with businesses and organizations within Iowa and across the country to unleash the power of great storytelling to define their brand and connect with their audience through clear, compelling blog posts, articles, news releases, feature stories, newsletter articles, social media, video scripts, and photography. Learn more at www.darcymaulsby.com, or e-mail me at yettergirl@yahoo.com.
Let’s stay in touch. I’m at darcy@darcymaulsby.com, and yettergirl@yahoo.com.
Talk to you soon!
Darcy
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2018 Darcy Maulsby & Co.
Get Your Grill On: How to Build a Better Burger
Love the thrill of the grill? I sure do, especially when I’m crafting a thick, juicy burger I can sink my teeth into. While we talk a lot about burgers during May Beef Month, how much do you really know about this American icon?
The classic hamburger we know and love today is very much an American invention. Stemming from German culinary roots, the burger-on-a-bun phenomenon gained widespread fame at the 1904 St. Louis World’s Fair.
Disaster struck two years later, however, when Upton Sinclair’s novel “The Jungle” (remember the book’s lurid details from high school literature class?) detailed the unsavory side of the American meatpacking industry. Ground beef became a prime suspect, since it could easily be adulterated with questionable additives.
The hamburger might have faded away as a long-forgotten fad were it not for Edgar Ingram and Walter Anderson. When they opened their first White Castle restaurant in Kansas in 1921, White Castle countered the hamburger’s unsavory reputation by becoming bastions of cleanliness, health and hygiene. This paved the way for national hamburger chains founded in the post-World War II boom years, including McDonald’s.
Best burgers, Iowa style
Iowa has made its own distinctive contributions to America’s burger history. Consider the wildly popular Iowa’s Best Burger contest, sponsored by the Iowa Cattlemen’s Association (ICA) and the Iowa Beef Industry Council (IBIC). Iowans submitted more than 9,200 nominations for this year’s contest. Nearly 500 Iowa restaurants were represented in 2017 in the total nominations, setting a new record for the contest.
As a former judge of Iowa’s Best Burger contest, I can tell you how tough it is to pick a winner. Iowans know how to make bodacious burgers, a story I made sure to include in my “Culinary History of Iowa” book.
Size matters when it comes to the Gunderburger at the Irish Shanti, which made the 2017 Top 10 list. The famous Gunderburger started in the late 1970s to put the tiny northeast Iowa community of Gunder on the map. The first Gunderburgers were a smaller version of the one served today. As the Gunderburger started growing in size in the 1990s, its notoriety also grew.
Another 2017 Top 10 Best Burger in Iowa contender is the Ankeny Diner, which offers Maytag Burgers, featuring Iowa’s famous Maytag blue cheese, sautéed onion and Monterey jack cheese. Don’t care for blue cheese? Maybe you’d prefer the Rarebit Burger, served open-faced and topped with spicy Cheddar cheese sauce.
Rarebits were legendary at the iconic Younkers Tea Room in downtown Des Moines for decades. An Iowa-style rarebit burger elevates the traditional Welsh rarebit, which incorporates leftover bits of cheese and the end-of-the-loaf slices of stale bread for a quick supper.
Speaking of Des Moines, the historic East Village is the home of the incomparable Zombie Burger. A previous Top 10 Best Burger in Iowa contender, Zombie Burger serves “gore-met” creations made from the shop’s own custom three-cut beef burger blend. With locations in downtown Des Moines, Ankeny, West Des Moines and the Iowa City area, Zombie Burger is distinguished by classics from the Undead Elvis (a burger paired with peanut butter, fried bananas, bacon, American cheese and mayo) to the Walking Ched (a burger featuring bacon, Cheddar cheese, caramelized onions and mayo on a deep-fried macaroni-and-cheese bun).
Hungry yet?
If all this inspiration has you craving top-quality, Iowa beef, here are my top tips to make your best burgers ever:
• Choose fresh 80/20 ground beef, which provides enough fat to keep your burgers juicy and flavorful.
• Worcestershire sauce adds a whole new depth of flavor to burgers. Add in a healthy dollop and mix it into the meat before forming the patties.
• Use your thumb to create a dimple or well in the center of each patty on the bottom. This helps ensure that the burgers cook evenly. Don’t worry—the indentation will hardly be noticeable by the time the burgers are ready.
• Cook your burgers over medium heat.
• As the patties cook, sprinkle them liberally on both sides with a mixture of salt, fresh-ground pepper, Lawry’s seasoning salt, garlic powder and onion powder.
• Avoid using your spatula to press down on your burgers while cooking. Don’t let all those flavorful juices escape.
• Allow your burgers to rest for a few minutes before serving. This will ensure that the juices redistribute into the meat. Enjoy!
Have any favorite burger recipes or cooking tips? I’d love to hear them. Now go get your grill on!
Hungry for more?
Want more burger inspiration? Check out my blog post on the Lake City Drive-In, where owner Larry Irwin is not only a beef booster, but someone who sees burgers as the perfect palette for culinary creativity with his Burger of the Month flavors. (Don’t miss my recipe for Meatloaf Burgers!)
Larry Irwin shows off some tasty burgers from the Lake City Drive-In.
If you’re hungry for more stories of Iowa history, Larry is kind enough to carry my books at the Lake City Drive-In. Not close to Lake City? I invite you to visit my online store, where you can purchase my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my “Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
One more thing–check out more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator. If you like what you see and want to be notified when I post new stories, be sure to click on the “subscribe to blog updates/newsletter” button at the top of this page. Let’s stay in touch!
This originally appeared as one of my weekly columns in Farm News.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Iowa Beef Booster: Larry Irwin Takes a New Twist on Burgers
Make no mistake, the humble hamburger still reigns supreme from backyard barbecues to fast-food drive-ins across Iowa. But this Iowa icon also provides the perfect palette for culinary creativity when my friend Larry Irwin showcases his Burger of the Month flavors in my hometown of Lake City.
“I’m not doing anything fancy,” said Irwin, who has run the Lake City Drive-In since 2012. “I just like cooking down-home, comfort food.”
While it’s hard to beat a classic bacon cheeseburger, which remains one of the Lake City Drive-In’s top sellers, customers also love the monthly burger specials. Favorites include the Taco Burger (spiced with taco seasoning and chipotle and topped with nacho-cheese flavored chips), Darcy’s Meatloaf Burger, the Swiss Mushroom Burger, and the Ranch Burger (enhanced with homemade ranch dressing, pepper jack cheese and bacon).
“Burgers of all types are always our top sellers,” said Irwin, who serves more than 50 burgers a day, on average. “It’s fun to experiment with new flavors and feature them as the Burger of the Month.”
Top tips for unbeatable burgers
Interestingly, this adventurous spirit in the kitchen isn’t second nature for Irwin, who spent more than 30 years of his career in finance and banking. “I never did much cooking at home,” said Irwin, who grew up on a cattle and grain farm between Lohrville and Rockwell City. “I certainly never thought I’d run a restaurant.”
Irwin has found that offering new men
Larry Irwin shows off some tasty burgers from the Lake City Drive-In.
u items is one of the secrets to keep people coming back to the Lake City Drive-In. Inspiration for the Burger of the Month comes from a variety of sources.
“Sometimes our customers suggest ideas,” Irwin said. “A lot of the Burger of the Month ideas come from my son, Chris, who is an agronomist in northeast Iowa. He travels a lot for his job and tells me about burger flavors he discovers in various cafes.”
While unique flavors are part of the fun, a great burger starts with the basics, said Irwin, who shares the following tips:
• Select an 80/20 ground beef for the best flavor. Irwin always uses fresh beef, never frozen patties, to make his 1/3 pound burgers.
• Preheat the grill before you place the hamburger patties on the grill.
• Cook the hamburger patties over medium heat. If the temperature is too high, it’s easy to burn the outside of the burger and leave the inside undercooked, said Irwin, who cooks his burgers for about five minutes on each side.
• Season the patties on the grill. Irwin sprinkles a mix of garlic powder, onion powder, Lawry’s seasoning salt, table salt, white sugar and black pepper on both sides of each hamburger patty as the meat cooks.
• Don’t forget to butter and toast the bun before serving the burger.
Time-saving systems in the kitchen are also invaluable. Since the Lake City Drive-In is located on Main Street across from South Central Calhoun High School, things can get hectic when hungry crowds stop by, especially during volleyball tournaments and home football games. Irwin plans ahead on these days and cooks each hamburger patty for two minutes per side before placing the partially-cooked patties in a warm slow cooker. When the crowds arrive, it only takes a couple more minutes of grilling time before the burgers are ready.
This strategy also pays off during planting and harvest, when the drive through becomes one of the busiest places at the Lake City Drive-In. “You can always tell when an order is going out to farmers, because there are at least five or six cheeseburgers in there,” said Irwin, who farmed at one point in his career.
Keeping things simple while adding a little variety is the key to a great burger, Irwin added. “I love the flavor of beef. If I could only have one meat for the rest of my life, I’d choose hamburger, because I can make anything out of it.”
Hungry for more? Check out my blog post and Farm News column “Get Your Grill On: How to Build a Better Burger.”
Darcy’s Meatloaf Burger
Darcy’s Meatloaf Burgers
Larry Irwin will be featuring these Meatloaf Burgers, made from my recipe, as the Burger of the Month in June 2017.
2 pounds ground beef
1 1 / 2 to 2 cups herb-seasoned stuffing mix (experiment to find what amount helps the burger patties stick together the best)
1 onion, chopped
1 teaspoon seasoning salt
1/4 teaspoon freshly-ground pepper
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 /4 cup milk
2 tablespoons barbecue sauce
1 / 4 cup ketchup
2 tablespoons brown sugar
1 teaspoon dry mustard
Combine ground beef, stuffing mix, onion, salt, pepper and garlic powder. In a separate bowl, beat eggs, milk, and barbecue sauce. Combine barbecue sauce mixture with meat mixture.
In a separate bowl, combine ketchup, brown sugar and dry mustard. This mixture can either be spread as a glaze while the burgers are cooking on the grill, or the glaze can be mixed into the burger patty mixture before the burgers are grilled.
Shape beef mixture into patties. Grill over medium heat to desired doneness. If using the ketchup mixture as a glaze, spread over the top of each burger during the final minutes of cooking on the grill.
Ranch Dressing
While this makes restaurant-sized quantities, scale down the recipe for home use.
1 gallon regular mayonnaise
1 / 2 gallon buttermilk
2 packages (3.2 ounces each) powdered ranch dressing mix
Combine all ingredients and stir with an electric mixer. Refrigerate.
Boom Boom Sauce
This spicy sauce has a kick and tastes great on burgers and salads.
4 cups Thousand Island dressing
3 / 4 cup buffalo hot sauce
1 / 4 cup red pepper flakes
Combine dressing, buffalo sauce and red pepper flakes; refrigerate.
Sloppy Joes
1 pound hamburger
1 can chicken gumbo soup
Ketchup and mustard, to taste
Brown sugar, to taste
Salt and pepper, to taste
Brown the hamburger; drain. Add soup and season with ketchup, mustard, brown sugar, salt and pepper until the desired flavor is achieved.
This story first ran on Farm News, May 2017.
Want more Iowa culture and history?
Read more of my blog posts if you want more Iowa stories, history and recipes, as well as tips to make you a better communicator.
If you’re hungry for more stories of Iowa history, Larry is kind enough to carry my books at the Lake City Drive-In. You can also check out my top-selling “Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites and More” book from The History Press, as well as my Calhoun County” book from Arcadia Publishing, which showcases the history of small-town and rural Iowa. Order your signed copies today! Iowa postcards are available in my online store, too.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Shakespeare Club Maintains 123 Years of Good Taste in Small-Town Iowa
While one of Lake City’s oldest clubs likely wouldn’t have had any farm women for members when the group formed the 1890s, a farm wife (who is also my mom) is now the club’s president and has belonged to the group longer than any other member.
Jan Dougherty, Shakespeare Club president
“This was originally a very formal club where the ladies in town served white-tablecloth-style dinners and used their good china and silverware,” said Jan Dougherty of Lake City, president, who joined the Shakespeare Club in 1972. “Now we’re much more relaxed and just like to have fun.”
Part of the fun involves cooking classes, preparing homemade treats for the “lunch” following the meeting and sharing recipes. The group has visited Sweet Things Bakery in Lake City and recently enjoyed a cooking class taught by Robin Qualy of Lake City, who runs La Casa Cuisine and teaches people how to make homemade pasta and more.
“I like the camaraderie and enjoy getting to know people better through Shakespeare Club,” said Pam Feld of Lake City, who joined the group a few years ago.
Organized in 1894, the Shakespeare Club holds the honor of being the second oldest club in Lake City. It was organized by four young women interested in their social and intellectual advancement. Programs were arranged to study the lives and works of famous authors, although the greater part of each year was devoted to the works of Shakespeare. Later, the programs were diversified to include the study of music and the arts, as well as the cultures of Europe and South America.
During World War 1, Shakespeare Club members held benefit teas and auctions to raise money for the Red Cross. In the 1920s, a three-day celebration was held to commemorate the club’s silver anniversary. Parties, picnics, and a presentation of a picture to the library were part of the festivities. “The Shakespeare Club is famous for doing things right,” quoted the Lake City Graphic newspaper in 1923.
Through the years, club members have been instrumental in supporting the progress of schools and the local library, as well as civic improvements. As it has for years, the group continues to meet in members’ homes, and each meeting includes a program or special activity and ends with a luncheon.
“I like meeting in people’s homes,” said Pat Albright of Lake City. “It’s a comfortable feeling where we can be ourselves and enjoy each other’s company.”
Members of Lake City’s Shakespeare Club enjoy homemade food and lots of laughs during this holiday celebration at Jan McClue’s home.
This also appeals to Jan McClue, who hosted the group’s 2016 Christmas party at her home near Lanesboro. “I like that we’re a group for fun, and I enjoy the interesting outings we go on around the area.”
One of the group’s favorite destinations is Studio Fusion in Fort Dodge, where members design their own glass picture frames, dishes, jewelry and more. No matter where they meet, however, snacks and homemade treats are always on the agenda. “Good food has always been part of Shakespeare Club, and I think it’s neat the club has lasted all these years,” Dougherty said. “Our motto could be, ‘We don’t meet if we don’t eat.’”
Darcy’s Corn Tortellini
Healthy Tortellini Corn Chowder
Smoky bacon combines with tender cheese tortellini for a creamy and comforting take on the usual corn chowder, which is one of my favorite soup recipes. I served it at the Shakespeare Club’s 2016 Christmas party at Jan McClue’s home near Lanesboro.
5 slices bacon
1 large onion, chopped
2 ribs celery, chopped
1 cup red, orange, yellow peppers, diced
2 cups fresh, canned or frozen corn kernels (about one and a half cans of canned corn)
2 cups chicken broth
1 cup sliced carrots
⅓ c unbleached or all-purpose flour or Wondra flour
3 cups 1% milk
⅓ cup chopped fresh basil, or 1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon fresh ground pepper
8 ounces low-fat fresh or frozen cheese tortellini, cooked and drained
1 cup frozen green beans
1 to 2 cups diced ham, optional
Set a Dutch oven over medium heat. Add the bacon. Cook for 1 minute, or until it releases some of its moisture. Add the onion, celery, and bell peppers. Cook for 5 minutes, or until the vegetables are soft. Add the corn, broth and carrots. Bring to a boil over high heat. Reduce the heat to medium. Simmer for 15 minutes.
Place the flour in a medium bowl. Gradually add the milk, whisking until smooth. Pour mixture into the Dutch oven. Stir until well-blended. Add the basil, salt and pepper. Cook, stirring occasionally, for 3 minutes, or until the soup thickens. Add the tortellini, green beans and ham, if desired. Cook for 2 minutes, or until heated through.
Jan McClue’s Beef Dill Dip
Beef Dill Dip
This tasty dip from Jan McClue is simple to make and can be served with bagel wedges or crackers.
1 16-ounce carton sour cream
2 tablespoons parsley
2 teaspoons Accent seasoning
2 packages dried beef, chopped
1 1 / 2 cup Miracle Whip
2 teaspoons dill weed
1 medium onion, finely chopped
Mix all ingredients together. Serve with crackers or bagel wedges.
Cheesy Artichoke Dip
This three-ingredient appetizer from Jan Dougherty of Lake City takes only minutes to make.
1 package cream cheese
1 can artichoke hearts, drained
2 cups shredded mozzarella cheese
Combine all ingredients. Bake at 350 degrees, or until top of the dip lightly browns.
Celebration Slush is oh-so-tasty!
Celebration Slush
This simple slush from Jan McClue, a Shakespeare Club member who lives on a farm near Lanesboro, makes any party more festive.
12 ounces frozen lemonade
12 ounces frozen limeade
1 1 /2 quarts cranberry-apple juice
1 / 2 cup granulated sugar
2 cups strawberry schnapps
2 cups water
Combine all ingredients and freeze in a plastic container, like an ice cream bucket. To serve, add a splash of lemon-lime soda pop, raspberry vodka or strawberry daiquiri.
Taco Soup
This flavorful soup from Marie Schwarm of Lake City is sure to please on a cold winter day.
1 pound of ground beef (cooked and drained)
1 can of corn 1 can great northern beans
1 can black beans
1 can red beans
1 medium size can of diced tomatoes
1 packet of Hidden Valley dressing mix
1 packet of taco seasoning
1 cup of water
Tortilla chips
Sour cream
Shredded cheese
Combine all ingredients in crockpot (do not drain the beans) except tortilla chips, sour cream and cheese. Cook on low for 6 to 8 hours. Serve with chips, sour cream and cheese. To spice up the soup, add a small can of diced green peppers.
Chili Bean Salad
This fresh, healthy recipe comes from Sharon Richardson of Lake City.
1 15-ounce can chili beans, heated Chopped tomatoes
Fresh spinach or lettuce, chopped
Corn chips
Make a bed of fresh spinach or chopped lettuce on plate. Top with chopped tomatoes and chili beans that have been heated. Top with crushed corn chips.
This luscious, rich dessert is a sweet symphony of creamy goodness.
Peanut Butter Dessert
This creamy, sweet Peanut Butter Dessert from Shakespeare Club member Pam Feld of Lake City offers an enticing ending for any meal.
For the crust:
1 cup finely-chopped cashews
1 cup all-purpose flour
1 / 2 cup butter
Cream cashews, flour and butter together. Press mixture into baking pan. Bake at 350 degrees for 25 to 28 minutes.
First layer of filling:
8 ounces cream cheese
1 / 3 cup creamy peanut butter
1 cup powdered sugar
1 cup whipped cream topping
Combine cream cheese, peanut butter, powdered sugar and whipped cream topping. Spread over cooled crust.
Second layer of filling:
2 2 / 3 cups milk
1 package chocolate instant pudding
1 package vanilla instant pudding
Combine milk and the two pudding mixes. Chill in refrigerator. When set, layer mixture on top of peanut butter layer.
Top dessert with whipped cream topping and pieces of chopped candy bars. Butterfinger and Heath work well.
Savor more Iowa food history
Want more great recipes and Iowa food stories? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2017 Darcy Maulsby & Co.
Is This Iowa’s Favorite Appetizer?
Who would have thought pickle wraps (a.k.a. pickle roll-ups) would be the hot food topic this holiday season? Of course, you don’t need a holiday to celebrate if you want to enjoy some “Iowa sushi,” as I explained to Des Moines Register reporter Courtney Crowder recently.
Here’s the great article from Courtney, along with my take on why pickle wraps are so undeniably Iowan (along with recipes, of course!)
Is This Iowa’s Favorite Appetizer?
Courtney Crowder , ccrowder@dmreg.com8:28 a.m. CST December 15, 2016
http://www.desmoinesregister.com/story/entertainment/dining/2016/12/14/iowas-favorite-appetizer/94676550/
My obsession with “Holiday Pickle Wraps” — also known as “Iowa Sushi” or “Lutheran Sushi” — began with a Facebook post.
Just before Thanksgiving, fellow reporter John Naughton posted a picture of a Hy-Vee display replete with cream cheese, pickles, dried beef and a sign noting that it was time for “Holiday Pickle Wraps.” Above the photo he wrote, “Sure sign you’re in Iowa.”
To me, the sign and its gathered foodstuffs might as well have been in a foreign language. Pickle wraps? Naughton’s post should have read: “A sure sign you’re not from Iowa.”
After living in the Hawkeye State for two years, I like to think I have at least a passing grasp on what is Iowan, but here I was simply gobsmacked by pickle wraps. What exactly are pickle wraps? Are these truly Iowan or just a quick appetizer Iowans are co-opting? And, most importantly, aren’t they incredibly salty?
“No, they’re not overly salty,” I was assured by Darcy Maulsby, lifelong Iowan and author of “A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More.”
“Pickle wraps are very, very popular in Iowa,” Maulsby added. “So many friends say pickle wraps are the first thing on the appetizer tray to go at their parties.”
Traditionally, a pickle wrap begins with a pickle (obviously), which is then slathered in cream cheese, wrapped in ham and cut into bite-sized pieces. However, there are variations on the general pickle wrap theme, Maulsby said. Some people sheathe the ham with a tortilla and others don’t use ham at all, instead opting for a dried beef encasement. Others make pickle wrap dip, where all the indigents of a pickle wrap are blended together and served with crackers.
“This is definitely a Midwestern thing,” Maulsby said. “You go to Arizona, Oklahoma, California, Michigan, they’ve never heard of a pickle wrap. Some Wisconsin and Minnesota people do know about pickle wraps, but I think Iowans should embrace this as our own, for sure.”
The exact genesis of the pickle wrap — or pickle roll-up as it is also called — is unknown, but Maulsby said the appetizer most likely originated as a modification of an old-world German recipe.
“I think of this as being in the same category as the fried breaded pork tenderloin, as far as its German-ness goes,” she said. “Anytime you have a German community or a place with a strong German heritage, you got pickles and red meat and that is two-thirds of a pickle wrap right there.”
As with its origins, the enduring legacy of the pickle wrap is up for grabs as well. So what is it that keeps Iowans coming back to the simplest of hors d’oeuvres?
“It’s the pickle wrap’s flavor sensation, and it’s a texture thing, too,” Maulsby said. “It does everything a good food should do: It’s interesting to the palate. The tang of the pickle plays nicely off of the smooth cream cheese and salty meat. The crunch of the pickle is in contrast to the creaminess of the cream cheese. As a food, it does so many things well.”
The best thing about the pickle wrap is that it is soeasy to make that even I, a cooking novice, feel confident in my abilities to master the roll-up. Simply slather, wrap and cut. But Maulsby urges chefs not to rest on their pickle wrap laurels, but to attempt their own variation on the classic roll-up. Take something conventional and make it your own!
“There are a lot of fun things you could do with pickle wraps,” Maulsby said, “and no one is going to get too worked up if you tweak the classic roll-up — at least I don’t think they will.”
Pickle wrap recipes
Here are culinary historian Darcy Maulsby’s favorite pickle wrap and pickle wrap dip recipes. To learn more about her work and other classically Iowan foodstuffs, check out her website at Darcymaulsby.com.
Classic Iowa pickle wraps
1 jar dill pickles
Ham slices
Cream cheese, softened
Lay the ham slices flat on a serving plate and pat dry. Spread with cream cheese. Place a pickle spear at one end of each slice and roll the slices into cylinders around the spears. Secure with toothpicks. Chill in refrigerator. Cut into bite-sized pieces.
Tortilla pickle-ham rolls
1 (32 ounce) jar dill pickles
1 (8 ounce) package cream cheese, softened and divided (make certain that the cream cheese is very soft for spreading)
1 pinch garlic powder, to taste (optional)
1 pound sliced cooked ham (I like to use honey ham)
6-inch flour tortillas
Mix the softened cream cheese with garlic powder (if using). Spread a thin layer of the cream cheese onto one side of a tortilla. Place 1 slice of ham over the cream cheese. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla. Cover the roll with plastic wrap and chill for 2 hours (to make slicing easier). Remove the plastic wrap. Using a serrated knife, slice the roll into about 1-inch pieces or to desired size.
Dried beef pickle dip
1 package (3 ounces) dried beef, finely chopped
1 package (8 ounces) regular or reduced fat cream cheese
1/2 cup reduced fat sour cream
2 tablespoons chopped green onion
1/2 to 1 cup coarsely chopped dill pickles (not dill relish)
1/4 teaspoon pepper
Soften cream cheese and combine with remaining ingredients. Chill until serving. Serve with crackers or fresh vegetables.
— Dip recipe from the Iowa Beef Industry Council.
Savor more Iowa food history
Want more great recipes and Iowa food stories? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
Rustic Cooking Refined: Iowan Robin Qualy Embraces Global Flavors
Call her a fusion of culinary creativity. While Robin Qualy has a strong German heritage, she loves Italian flavors. Although she didn’t care for home ec (now family and consumer sciences) classes during her school years in Lytton, Iowa, this self-taught cook loves to experiment in the kitchen. Most of all, she’s proud of her farm roots but takes a distinctly non-traditional approach to Iowa cooking.
It all started with a magnum of French champagne. “It was a gift from a client in Europe,” said Qualy, a court reporter who lives in Lake City, Iowa. “It sounded fun to have a crab fest with the champagne, so we did.”
The event evolved into a seafood fest with everything from clam chowder to crab cakes with remoulade (pronounced “rem-oo-laud”) sauce. “Finding Emeril Lagasse’s remoulade sauce recipe was a breakthrough,” Qualy said. “While it had 18 ingredients, it showed me why chefs’ food tastes so good, because everything is built up from all those layers of ingredients.”
This also inspired Qualy’s passion for showcasing global flavors. One of her favorite cookbooks is Marcella Hazan’s “Marcella Cucina,” which is filled with Italian recipes and interesting stories. Some of Qualy’s creations, including Pain D’Epi, a wheat-stalk bread inspired by French baguettes, can take on a variety of flavors, from Italian to Greek. This offers her customers options if Qualy happens to be selling her baked goods at the Lake City Farmers Market or the Clear Lake Farmers Market.
Qualy’s goal for this winter? Learn to prepare sushi. Through her part-time business, La Casa Cuisine, where she serves as an in-home guest chef, Qualy also enjoys sharing her best cooking tips, which include “reduce, reduce, reduce” to remove excess moisture and concentrate the flavors in sauces, “fresh, fresh, fresh” for everything from herbs to coffee beans, and “healthify” recipes by using more whole grains and vegetables, less sugar and healthier oils like olive oil.
By adding plenty of vegetables, Qualy “healthified” her chili recipe and took top honors in the 2016 Dell Blair Memorial Chili Cook-Off at Lake City’s fall festival this September. “This contest has been around for a number of years, so I knew I needed to offer something unique,” said Qualy, a first-time competitor. “Since there was no meat in the recipe, I used chipotle peppers in adobo sauce to add a hearty, smoky, spicy base.”
Sharing her culinary creations with friends and family is important to Qualy, who credits her mother, Marlene Glasnapp of Lytton, for inspiring a love of family, food, cooking and baking. Qualy’s advice to other home cooks? “Keep learning, and have fun refining your culinary techniques. Cooking is a skill you can use all your life.”
Savor more Iowa food history
Want more fun Iowa food stories and recipes? Check out my top-selling “Culinary History of Iowa” book from The History Press, and order your signed copy today.
Championship Veggie Chili
Robin Qualy’s unique chili won top honors in the 2016 Dell Blair Memorial Chili Cook-Off in Lake City this fall.
2 tablespoons canola oil
1 cup onion, diced
2 cups zucchini with skin, diced
1 / 2 cup red peppers, diced
1 / 2 cup yellow peppers, diced
1 / 2 cup orange pepper, diced
1 / 4 cup poblano or jalapeno pepper, diced (to taste)
2 teaspoons fresh garlic, minced
1/2 teaspoons salt
1/2 teaspoons black pepper
1 tablespoons cumin
2 tablespoons chili powder (to taste)
1 tablespoons sugar
1 box (32 ounces) unsalted vegetable stock (Qualy recommends the Kitchen Basics brand)
28-ounce can crushed tomatoes
28-ounce can garlic-celery-onion stewed tomatoes, diced or mashed
1 can green chilis, diced
2 tablespoons chipotle peppers in adobo sauce, diced
2 ears of sweet corn cut off cob, or 1 cup frozen corn, thawed
14-ounce can each white kidney, red kidney, and black beans – drained, rinsed, and mashed with potato masher
14-ounce can each white kidney, red kidney and black beans – drained and rinsed
In large pot, heat oil over medium heat. Add the onion and zucchini, cook about 5 min., then add peppers and garlic. Cook 5 more minutes. Add salt, pepper, cumin, chili powder and sugar. Cook until onion is translucent and zucchini is soft.
Pour in vegetable stock, crushed tomatoes, stewed tomatoes, green chilis and chipotle peppers in adobo sauce. Bring to boil, then reduce heat. Cover and simmer for 30 minutes. Add sweet corn, mashed beans and whole beans. Stir well; simmer another 30 minutes. Taste and adjust seasoning. Serve with shredded extra-sharp cheddar, snipped cilantro and blue corn chips. Ole! Ole! Ole! Yield: 1 gallon
Crab Cakes with Remoulade Sauce
For the crab cakes:
2.5 cups crushed dry bread crumbs
3 6-ounce cans crab meat
1 / 3 cup salad dressing, Miracle Whip or mayo
1 / 2 cup red pepper, diced
2 stalks celery, diced
1 / 3 cup onion, diced
4 shakes of Louisiana hot pepper sauce (to taste)
2 teaspoons Old Bay seasoning
1.5 tablespoons lemon pepper seasoning
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
2 eggs
2 cups panko bread crumbs
Canola oil to generously coat surface of non-stick skillet
Combine bread crumbs, crab meat, salad dressing, red pepper, celery, onion, hot pepper sauce, Old Bay seasoning, lemon pepper, salt and black pepper. Taste test and adjust seasonings, as desired.
Add 2 eggs, lightly beaten. Form mixture into 10 2.5-inch patties. Firmly coat each crab cake with panko crumbs in pie plate. Heat canola oil until medium hot. Patties should sizzle when touching oil. Fry five patties at a time, 5 minutes per side, or until dark brown. Keep warm until serving with remoulade sauce on the side. Yield: 10 crab cakes
Remoulade sauce
1 cup salad dressing or Miracle Whip
1 / 4 cup ketchup
2 tablespoons extra virgin olive oil
2 tablespoons whole-grain mustard (such as whole-grain Dijon)
2 tablespoons horseradish
1 tablespoon Louisiana hot sauce
2 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 / 4 cup scallions (or regular onions), diced
1 / 3 cup celery, diced
1 / 2 teaspoon fresh garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning
1 teaspoon dill weed
1 / 2 teaspoon black pepper
2 teaspoons brown sugar
Blend all ingredients, using a blender or food processor with S-shaped chopping/blending blade. Pour into bowl, cover and refrigerate. Best when served at room temperature. Laissez les bons temps rouler! (Let the good times roll!)
Beef Asian Stir Fry
Brown sugar is a secret ingredient in this flavorful stir fry.
1 pound lean steak (charcoal steak is a good option), sliced thinly against the grain into 2-inch-long strips
1 / 3 cup teriyaki sauce (liquid)
2 tablespoons canola oil for stir-frying
2 cups carrots, sliced
1 / 2 cup red peppers, sliced
8 ounces baby bella (cremini) mushrooms (one box), sliced
1 / 3 cup onion, sliced fairly big
1 / 2 of a fresh jalapeno pepper, seeded and deveined, small dice
8 ounces pea pods (can also substitute fresh green beans or broccoli florets)
1 8-ounce can bamboo shoots
1 8-ounce can water chestnuts, sliced
1 can baby corn
1 / 2 teaspoon fresh garlic, minced
1 / 2 teaspoon fresh ginger, grated (keep fresh ginger in freezer)
1 beef & broccoli seasoning packet (usually found near the gravy mixes in the grocery store)
1 cup water
6 tablespoons low-sodium soy sauce
1 / 2 cup teriyaki baste & glaze (thick consistency)
1 tablespoon cornstarch
2 tablespoons brown sugar
Red pepper flakes, as desired, for heat
Chopped cilantro, as desired, for flavor
8 ounces spaghetti, cooked and drained, or cooked rice
Marinate sliced beef in teriyaki sauce for 30 minutes to 1 hour. Heat oil in wok or large skillet to medium high. Add beef and stir-fry until almost fully cooked. Remove and set aside.Add more oil if needed. Stir-fry carrots, red peppers, mushrooms, onion, jalapeno, pea pods, bamboo shoots, water chestnuts and baby corn until crisp-tender. Do not overcook the vegetables.
Note: if fresh green beans are substituted for pea pods, slice the beans on the diagonal. If using broccoli, do not add until the very end. Microwave broccoli until crisp-tender. Using the microwave method allows you to control the broccoli doneness, and keeps it bright green.
Add garlic and ginger, and stir-fry another minute.
In a separate bowl, whisk the contents of the beef & broccoli packet, water, soy sauce, teriyaki thick sauce, cornstarch and brown sugar until combined; add to hot wok mixture. Add beef. Cook until hot and bubbling.
If using spaghetti, stir in drained spaghetti and combine. If using rice, do not combine with stir-fry mixture, but serve separately. Taste and adjust seasonings and heat. Use red pepper flakes or jarred jalapeno juice to increase heat. Top with cilantro, if desired. Serves 4.
Pain D’Epi—Wheat Stalk Bread
This French-style bread can take on a variety of flavors, depending on the ingredients you add. Break off bite-sized pieces during the meal, and freeze the leftovers.
Prepare baguette dough:
1.5 cups warm water
1.5 tablespoons granulated sugar
1.5 tablespoons olive oil
4 cups bread flour
1 teaspoon kosher salt
2 teaspoons fast-rise (bread machine) yeast
Add ingredients to bread machine; let the machine handle the mixing and first rise.
Spray countertop with cooking oil spray. Take dough out of bread machine and place on counter. Let dough rest 15 min. Divide into three portions.
Greek Pain D’Epi
2 teaspoons olive oil
1 teaspoon Greek seasoning (Cavender’s is a good option)
8 Greek olives (Kalamata olives), sliced
2 tablespoons dry Parmesan cheese
Italian Pain D’Epi
2 teaspoons olive oil
One 6-inch length of fresh rosemary stripped and chopped (or 2 teaspoons dried rosemary)
2 tablespoons dry Parmesan cheese
Roll dough out with rolling pin to 14-inch by 5-inch shape. Pour on olive oil, sprinkle on other ingredients to make either the Greek or Italian Pain D’Epi. (Recipe yields three loaves.)
Roll up dough so it’s 14 inches wide. Pinch to seal. Place dough on parchment-lined 11-inch by 17-inch cookie sheet (up to three bread loaves fit per cookie sheet). Using kitchen shears, make six cuts at a 45-degree angle to within half an inch of bottom of dough. Position each cut dough section in the opposite direction, keeping bottom of dough intact.
Cover with flour-sack cloth, or spray plastic wrap with cooking oil spray and cover. Let dough rise 45 minutes. Place pan in middle of preheated 425-degree oven. Mist inside of oven with water to create steam. Bake for 17 to 23 minutes, or until lightly browned. Serve warm with olive oil for dipping.
Chicken Piccata
3 tablespoons extra virgin olive oil
2 boneless, skinless chicken breasts, butterflied and pounded to approximately one-quarter inch thickness
Salt and pepper, to taste
Lemon & Butter Cream Sauce for Chicken Piccata
4 tablespoons butter
3 tablespoons shallots, minced
1 pound baby bella (cremini) mushrooms, sliced
1 / 3 cup white wine (Chardonnay is a good option)
1 tablespoon capers
1 / 4 cup lemon juice
1.5 tablespoons cornstarch
1 14-ounce can chicken broth or stock
3 / 4 cup heavy cream or half-and-half
Salt and pepper, to taste
1 pound angel hair pasta, cooked, drained and buttered
Parmesan or asiago cheese
Heat a generous amount of oil in large skillet over medium heat. Salt and pepper the chicken; sauté for approximately three minutes per side. Set cooked chicken aside, covered in foil, on baking sheet in 275-degree oven. Continue sautéing all the chicken and place in oven.
Add butter to drippings in the skillet. Sauté shallots and mushrooms 5 to 7 minutes until browned. Increase heat and add wine, boiling 2 minutes to reduce the liquid. Add capers and lemon juice; simmer two minutes. Dissolve cornstarch in chicken broth and add to pan. Boil mixture down for two to three minutes. Reduce heat and whisk in cream. Simmer until sauce thickens slightly.
Place chicken on pasta and ladle sauce over half the plate, top with Parmesan or asiago cheese.
Serves 4.
This article first appeared in Farm News, Oct. 2016
P.S. Thanks for joining me. I’m glad you’re here.
@Copyright 2016 Darcy Maulsby & Co.