Regional cuisines: from South Florida, the Deep South, the Central Plains, and the rockies.RICE, BEANS, TROPICAL FRUIT, ROOT VEGETABLES, nuts ... There are so many ingredients available in the different regions of the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. , used in so many flavorful ways. Regional American cuisine reflects the variety of native products combined with the resourcefulness and traditions of the people settling its valleys, mountains, coastlines, or prairies. Regional cuisine A standard definition of a regional cuisine would be “a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time.”[1] References 1. ^ winebrats used to be defined broadly as Eastern, Southern, Central, and Western. We know better. Just as the scenery varies from town to town, so do ingredients and cooking techniques. Don't like the food here? Just go on over to the next town! There are too many subregional American cuisines to count. And in addition to regional and subregional cuisines, there are the culinary cultures of American cities. Most metropolises offer a variety of cuisines that vary from neighborhood to neighborhood. Just think about barbecue sauces. There are styles from Chicago, Kansas City Kansas City, two adjacent cities of the same name, one (1990 pop. 149,767), seat of Wyandotte co., NE Kansas (inc. 1859), the other (1990 pop. 435,146), Clay, Jackson, and Platte counties, NW Mo. (inc. 1850). , North and South Carolina South Carolina, state of the SE United States. It is bordered by North Carolina (N), the Atlantic Ocean (SE), and Georgia (SW). Facts and Figures Area, 31,055 sq mi (80,432 sq km). Pop. (2000) 4,012,012, a 15. , Louisiana, and Santa Rosa Santa Rosa, city, Argentina Santa Rosa, city (1991 pop. 80,629), capital of La Pampa prov., central Argentina. It is a modern city and road junction surrounded by a rich agricultural and cattle-raising area. , to name a very few. This article will give you just an introduction to some of the sub-regional cuisines of the bountiful United States. It will get you thinking of how to use the regional and seasonal ingredients in your area. FLORRIBEAN Floribbean cuisine incorporates foods, flavors, and ingredients from the Caribbean, Jamaica, the Bahamas, Latin America Latin America, the Spanish-speaking, Portuguese-speaking, and French-speaking countries (except Canada) of North America, South America, Central America, and the West Indies. , and Cuba, with dashes of Africa, India, and Southeast Asia Southeast Asia, region of Asia (1990 est. pop. 442,500,000), c.1,740,000 sq mi (4,506,600 sq km), bounded roughly by the Indian subcontinent on the west, China on the north, and the Pacific Ocean on the east. not too far in the distance. It is truly New World cuisine. One of the reasons for this is the region's rich history. South Florida has a tropical climate A tropical climate is a type of climate typical in the tropics. Köppen's widely-recognized scheme of climate classification defines it as a non-arid climate in which all twelve months have mean temperatures above 18°C (64.4 °F). and an inviting coastline that has attracted settlers for hundreds of years. The Spanish explored the region and introduced European spices to the native cuisine. Slaves from Africa brought eggplant, yams, okra okra: see mallow. okra Herbaceous, hairy, annual plant (Hibiscus esculentus or Abelmoschus esculentus), of the mallow family, grown for its edible fruit. Okra leaves are deeply notched; flowers are yellow with a crimson centre. , and sesame seeds. Workers from the Bahamas contributed seasoned rice and pea stews. New England railroad For the pre-1898 railroad, see . The New England Railroad is a recreational passenger railroad proposed to begin operations in the Northeastern United States and Eastern Canada on October 1, 2006. workers brought chowders. The British had control of Florida for a while in the 1700s and introduced baking and steaming into the Floribbean repertoire. There was a large Jewish influx to the Miami area in the 1920s; you could get a good rye bread and a bowl of borscht! The Cuban migration in the 1950s heavily influenced the local cuisine, adding to the dietary landscape such items as saffron-scented rice, strong coffee, and crusty bread, to name a few. Today, flavors from Haiti, Nicaragua, Brazil, Indonesia, Vietnam, and Cambodia are available in the cities of Florida. Also, there are many kinds of foods available in Southern Florida. In addition to traditional crops, tropical and Latin American fruits, vegetables, and starchy starch·y adj. starch·i·er, starch·i·est 1. a. Containing starch. b. Stiffened with starch. 2. Of or resembling starch. 3. vegetables, such as taro taro: see arum. taro Herbaceous plant (Colocasia esculenta) of the arum family, probably native to Southeast Asia and taken to the Pacific islands. or yucca yucca (yŭk`ə), any plant of the genus Yucca, stiff-leaved stemless or treelike succulents of the family Liliaceae (lily family), native chiefly to the tablelands of Mexico and the American Southwest but found also in the E United States , are grown. And there's always the indigenous swamp cabbage (Bot.) skunk cabbage. See also: Swamp , or "hearts of palm" as it's known in the gourmet stores. FLORIDA FRUIT SALAD WITH AVOCADO-LIME DRESSING (Serves 4) This recipe takes advantage of seasonal fruit and creamy avocados. DRESSING 1 cup peeled and pitied ripe avocado 1/2 cup vegan sour cream or silken tofu 3 Tablespoons fresh lime juice 1 Tablespoon apple juice concentrate 1/2 teaspoon hot sauce Place all dressing ingredients in the canister of a blender or food processor. Process until smooth. Chill until ready to serve. SALAD 2 cups tern or cut romaine or red leaf lettuce 1/2 cup peeled and diced avocado tossed with 2 Tablespoons orange juice 2 firm bananas, sliced (about 1 cup) and tossed with 2 Tablespoons orange juice 1 cup fresh pineapple chunks (Drained canned pineapple is fine.) 1 cup fresh or frozen, thawed mange chunks 1/2 cup fresh papaya chunks 1/2 cup diced flesh orange Toasted sliced almonds for garnish (optional) Place lettuce on a serving platter. Arrange fruit in a colorful pattern. Just prior to serving, pour dressing over fruit and garnish with almonds, if desired. Total calories per serving: 267 Carbohydrates: 42 grams Sodium: 18 milligrams Fat: 12 grams Protein: 5 grams Fiber: 8 grams HEARTS OF PALM SALAD (Serves 4) Hearts of palm is the 'dressed-up' name for Florida swamp cabbage. Although it is sometimes possible to find refrigerated bags of hearts of palm, most of us will use the canned product. One 1-pound can or 2 cups drained of palm 1/2 cup diced green bull popper 1 Tablespoon fresh lemon juice 1 cup diced flesh oranges 1/4 cup vegan mayonnaise 1 Tablespoon chopped fresh parsley 1 teaspoon ground black pepper Lettuce leaves (as desired) 2 Tablespoons chopped pecans (optional) Slice hearts of palms crosswise, as you would a banana. Place hearts of palm in a salad bowl and toss with remaining ingredients, except for lettuce and pecans. Allow to chill for at least 20 minutes. When ready to serve, line a serving platter with lettuce. Top lettuce with salad mixture and garnish with pecans, if desired. Serve cold. Total calories per serving: 126 Carbohydrates: 14 grams Sodium: $34 milligrams Fat: 8 grams Protein: 4 grams Fiber: 4 grams DEEP SOUTH When you think of Deep South cuisine, you usually think of pumpkin or sweet potato pie Sweet Potato Pie is a traditional dessert popular in the Southern United States. It is a usually made as a large tart in an open pie shell without a top crust. The filling consists of sweet potatoes, milk, sugar and eggs, flavored with spices such as cinnamon and nutmeg. , cooked greens, red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked , cornbread, and peach preserves. The roots for these dishes began long before European explorers or settlers arrived on the scene, though. Deep Southern cuisine was originally Native American. It included the succotash of the Powhatans and dried berries of the Algonquians, along with squash, pumpkin, and corn grown in the region. South Carolina grew rice in the 1700s and exported tons of the grain to England. British sailing crews took rice away and returned with spices from India and recipes for curries and pilafs made with Carolina rice. In the 1800s, the Great Philadelphia Wagon Road connected Pennsylvania to South Carolina. The people from Philadelphia The following is a list of notable residents, natives, and persons generally associated with the city of Philadelphia, Pennsylvania, the fifth largest city in the United States. The list includes former and present residents of the city. had German, Scandinavian, Welsh, Scottish, and Irish backgrounds and cooking styles, which further enriched the existing culinary culture. In addition, French Huguenots brought smooth sauces and golden-brown gratins to the region, and Spanish settlers planted pomegranates, figs, and peaches. African slaves cooked "food from the soul" and used sweet potatoes, peanuts, corn, peppers, cabbage, onions, and okra in their cooking. The value of the peanut was understood in the Deep South, and you'll find many recipes using peanuts and peanut butter. HOPPIN' JOHN SALAD (Serves 5) Black-eyed peas are eaten on New Year's Eve to guarantee a prosperous year to come. Eat them year-round in this salad for good health. 1/2 cup long-grain white rim (uncooked) 1 cup water 2 cups uncooked black-eyed peas (or 3 1/2 cups cooked or canned black-eyed peas) 1 Tablespoon nonhydrogenated vegan margarine 2 teaspoons ground black pepper 1 Tablespoon chopped flesh parsley 1/2 cup diced green bell peppers 1 cup cooked and cooled green peas 1 Tablespoon vegetable oil 1 Tablespoon vinegar Oil end vinegar or vinaigrette salad dressing (optional) Place rice in a small pot, add 1 cup water, and bring to a fast boil. Reduce to a simmer, cover, and allow to cook for 20 minutes or until all liquid is absorbed. When rice is cooked, place in a bowl and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. to cool, about 40 minutes. For uncooked black-eyed peas, rinse and place in a large pot. Cover with water and bring to a boil. Allow them to cook for 40-50 minutes, or until tender. Drain black-eyed peas and return to the pot. If using canned black-eyed peas, simply rinse them and set aside. If using frozen black-eyed peas, prepare according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. package directions. Toss prepared black-eyed peas with melted margarine, black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. , and parsley. Allow to cool. In a large salad bowl, combine cooled rice, black-eyed peas, bell peppers, green peas, oil, and vinegar. Cool until ready to serve. If desired, serve with additional oil and vinegar or a vinaigrette salad dressing. Total calories per serving: 285 Carbohydrates: 47 grams Sodium: 40 milligrams Fat: 6 grams Protein: 13 grams Fiber: 10 grams TUSKEGEE PEANUT SOUP (Serves 6) The Tuskegee Institute, in Tuskegee, Alabama, was founded by Booker T. Washington in the 1880s. George Washington Carver, the famous scientist, was the head of Tuskegee's agricultural school and developed innumerable peanut recipes. Here is a vegan adaption of one of his peanut soups. Vegetable oil spray 4 Tablespoons diced carrots 4 Tablespoons diced onions 3 Tablespoons diced celery 3 Tablespoons diced green onions 1 clove garlic, minced 2 Tablespoons flour 1 1/2 quarts vegetable stock (about 6 cups) 10 Tablespoons peanut butter (5/8 cup) 1/2 teaspoon white pepper 1/4 teaspoon hot sauce, such as Tabasco Spray a large pot with oil and allow to heat. Add carrots, onions, celery, and green onions, and allow to wilt, about 4 minutes. Add garlic, stirring, and cook for 3 minutes, or until onions are tender. Briskly stir in flour to form a paste. Gradually add stock, stirring, until it is incorporated. Bring to a fast boil, reduce heat, and allow to simmer for 10 minutes. Remove from heat and whisk in peanut butter, pepper, and hot sauce. Return to stove, stirring, and allow to heat for about 3 minutes, or until heated thoroughly. Serve hot. Total calories per serving: 204 Fat: 13 grams Carbohydrates: 16 grams Protein: 8 grams Sodium: 597 milligrams Fiber: 2 grams CENTRAL PLAINS The Central Plains states eventually became the breadbasket of the country. Before that, this area had the cuisine of Native Americans, pioneers, and immigrants. Native Americans had wild berries and nuts, wild rice, and corn left from the original Inca and Mayan inhabitants
The game is based loosely on the concepts from SameGame. . In the early 1800s, Norwegians, Swedes This is a list of well known Swedes, ordered alphabetically within categories: Actors Main article: List of Swedish actors
Berries were dried and made into juice by the Native Americans and turned into preserves and pies by immigrants. Also, nut trees were plentiful. They supplied sources of protein and oil, as well as ingredients for rice dishes Here is a list of rice dishes from all over the world, divided alphabetically. A
BEET AND APPLE SALAD (Serves 4) This is a colorful salad that tastes even better the next day. 1 1/2 pounds fresh red beets, unpeeled but with tops removed (about 3 1/2 cups) 4 cups water 4 Tablespoons vinegar, divided 1 Tablespoon sugar (Use your favorite vegan variety.) 1 cup diced green apples, unpeeled 1 Tablespoon prepared mustard 2 Tablespoons prepared horseradish 1 Tablespoon oil 1 teaspoon cracked black pepper Place beets in a large pot, and add water, 2 Tablespoons vinegar, and sugar. Cook beets over medium heat until tender, about 60 minutes. Drain and peel. Dice peeled beets and combine with apples. Whisk mustard, horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. , remaining vinegar, oil, and pepper together in a small bowl. Toss dressing with beets and apples and allow to cool for at least 30 minutes before serving. Note: Prepared horseradish is usually found in the refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. section of the market. Total calories per serving: 145 Carbohydrates: 27 grams Sodium: 249 milligrams Fat: 4 grams Protein: 3 grams Fiber: 3 grams WILD RICE WITH BLACK WALNUTS (Serves 4) This side dish is rich and wonderfully flavorful. 1 1/2 quarts vegetable stock (about 6 cups) 1 1/2 cups uncooked wild rice Vegetable oil spray 2 Tablespoons diced onions 1 Tablespoon diced celery 1 clove garlic, minced 4 Tablespoons chopped black walnuts 1 Tablespoon chopped fresh parsley Place stock in a large pot and bring to a boil. Stir in rice, and cook at a low boil for 40 minutes or until rice is tender. Drain the rice and, if you like, reserve the stock in the refrigerator for making soups or for cooking vegetables. Otherwise, discard the stock. Allow the rice to cool. Spray a large frying pan with vegetable oil and heat. Add the onions, celery, and garlic, and cook until onions are tender, about 3 minutes. Add the walnuts and cook an additional minute, stirring. Combine the rice, onion/ celery mix, and parsley in a large bowl. Cover and serve warm, or chill until ready to serve. Total calories per serving: 310 Carbohydrates: 56 grams Sodium: 697 milligrams Fat: 5 grams Protein: 12 grams Fiber: 4 grams ROCK MOUNTAIN STATES The Mountain States (also known as the Mountain West) form one of the nine geographic divisions of the United States that are officially recognized by the United States Census Bureau. How often have you thought of the Rocky Mountain states-Colorado, Idaho, Montana, Nevada, Utah, and Wyoming-having their own cuisine? They do! Much like the plains, there were many "original" ingredients, supplemented by settlers and pioneers to create a distinct cuisine. Native Americans used wild berries, fresh and dried beans, and mushrooms in many of their dishes. Basque and Spanish settlers added tomatoes, fresh herbs, peppers, and chilies to these traditional dishes. The potato is now indigenous to this area, probably originally cultivated by Peruvian explorers. There are more than 100 varieties of potatoes grown in the Rocky Mountain States Rocky Mountain States A region of the western United States including Colorado, Idaho, Montana, Nevada, Utah, and Wyoming. . Who hasn't had a steamy baked Idaho or Oregon potato? While settlers traveled over the trails, they learned to use native chokeberries for drying, instead of raisins or juice. These pioneers made corn cakes and Mexican flat bread with corn flour. They also learned to make ashtunkala, a Native American stew of beans and dried corn. In season, pine nuts were harvested and used for cooking and for snacks. Beans have always played a big role in Rocky Mountain cuisine. To this day, almost all the lentils in the States are grown in this region. However, beans originally grew wild, and settlers cultivated the more successful crops. The Mormons, traveling along the Oregon Trail Oregon Trail, overland emigrant route in the United States from the Missouri River to the Columbia River country (all of which was then called Oregon). The pioneers by wagon train did not, however, follow any single narrow route. , perfected one-pot dishes, based on beans that supplied energy and satisfied hunger while conserving cooking fuel. Cowboys expected chuck wagons to feed them hearty meals, usually based on beans and sourdough bread. The Dutch oven, a cast-iron pot 6-8 inches deep with a tight fitting Adj. 1. tight fitting - fitting snugly; "a tightly-fitting cover"; "tight-fitting clothes" tight-fitting, tightfitting, tightly fitting, skinny tight - closely constrained or constricted or constricting; "tight skirts"; "he hated tight starched collars"; lid, was the main cooking tool used for breads and stews. Typical stores on the wagon were coffee, flour, baking powder, dried beans, and sugar. If dried corn was available, the chuck wagon could produce "cold flour." This was a mixture of cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. and water that was prepared like polenta po·len·ta n. A thick mush made of cornmeal boiled in water or stock. [Italian, from Latin, crushed grain, barley meal.] Noun 1. and served with cinnamon and sugar or strips of dried vegetables, like chilies or carrots, RED POTATO, CORN, AND SOYRIZO CHOWDER (Serves 6) Think rich, thick, and hearty. If you want this to be really authentic, roast the corn before slicing it off the cob. 1/2 cup Soyrizo or vegan Southwestern-or Mexican-flavored sausage 4 Tablespoons diced onions 2 Tablespoons diced celery Vegetable oil spray as needed 1 Tablespoon flour 2 cups vegetable stock or broth 2 cups diced, unpeeled red rose, white rose, or boiling potatoes 3 whole corn on the cob, steamed or grilled 2 cups soymilk 1 Tablespoon chopped fresh parsley 2 teaspoons hot mum, such as Tabasco Heat a large pot. Add vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. sausage, and cook thoroughly, about 3 minutes. Add onions and celery. If this mixture is dry, spray a little vegetable oil into the pan. Cook until onions are tender. Stir in flour to make a paste. Pour in stock and stir, cooking 5 minutes. Bring to a fast boil and add potatoes. Lower heat, stir, and allow to cook until potatoes are tender, about 15-20 minutes. Slice the corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. from the cob and add to the soup. Place the soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu in a blender or food processor. Remove about 1 cup of potatoes from the soup. Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. until smooth. Add back to soup. Stir in parsley and hot sauce and allow to cook until thoroughly heated. Serve hot. Total calories per serving: 186 Carbohydrates: 27 grams Sodium: 330 milligrams Fat: 6 grams Protein: 8 grams Fiber: 5 grams PRAIRIE BEANS (Serves 6-8) This type of dish was a staple of the pioneers and settlers. 1 cup dried pinto beans Water to cover 2 Tablespoons diced onions 1/2 cup chopped fresh tomatoes cup canned diced tomatoes with liquid 1/2 cup diced fresh or canned chilies 2 Tablespoons maple syrup 2 teaspoons chili powder 1/2 teaspoon dry mustard 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons chopped fresh parsley Rinse pinto beans with cold water. Place in a glass or plastic bowl, cover with cold water, and allow to soak for at least 8 hours. Drain beans and place in a large pot. Cover with water and bring to a fast boil. Reduce heat, and allow beans to simmer until tender, about 50-60 minutes. Drain beans and save the cooking liquid. Place beans in a refrigerator and allow to cool. Preheat oven to 350 degrees. Combine half the cooking liquid (about 1 cup) with onions, tomatoes, chilies, syrup, chili powder, mustard, cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. , oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , and parsley in a small bowl. Mix into the cooling beans. Pour bean mixture into a baking dish. Cover and bake for 1 hour or until bubbly. Total calories per serving: 146 Carbohydrates: 28 grams Sodium: 153 milligrams Fat: 1 gram Protein: 7 grams Fiber: 10 grams Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , is VRG's Food Service Advisor and the autor of Vegan Menu for People with Diabetes. |
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