Learning outcome: The student will be able to identify regional differences in ingredients based on cultural influences and common ingredients used in the area using macaroni and cheese recipes as a model. Southern Macaroni and Cheese 1 1 2 tsp. salt, plus more to taste 8 oz. elbow macaroni Vegetable oil spray 7 oz. extra-sharp cheddar, cut into 1 2" cubes (about 1 1 2 cups), plus 6 oz. grated (about 2 cups) 2 tbsp. plus 1 tsp. flour 1 1 2 tsp. dry mustard 1 4 tsp. freshly ground black pepper 1 4 tsp. freshly grated nutmeg 1 8 tsp. cayenne pepper 2 3 cup sour cream 2 eggs, lightly beaten 1 1 2 cups half-and-half 1 1 2 cups heavy cream 1 3 cup grated onion 1 tsp. Worcestershire 1. Heat oven to 350. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a 9" x 13" baking dish sprayed with vegetable oil spray. Stir in the cubed cheddar cheese and set aside. 2. Combine 1 1 2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving. Serves 8.
Background notes: Deep South Cuisine Elements of French, Spanish, English cultures/cooking African influence brought okra, yams, sesame seeds, peanuts, black-eyed peas, soul food Poultry and pork important part of diet Smoking meats common from plantation times Barbecue is a grill for cooking and a method of cooking meat Iconic foods from the deep south: Southern Fried Chicken, Hoppin John, Buttermilk Biscuits, Brunswick Stew This macaroni and cheese recipe has more of a custard-like texture to it due to eggs and cream.
Southwest Mac and Cheese 4 poblano peppers 1 pound elbow macaroni 6 tablespoons unsalted butter 4 cups cornbread, preferably a little dry/stale 1/4 cup all purpose-flour 4 cups whole milk 1/2 onion, finely diced 2 cloves garlic, minced 2 teaspoons oregano (preferably Mexican) 1/4 teaspoon nutmeg 12 ounces extra-sharp cheddar grated 10 ounces Monterey Jack, grated 1 7 oz. can green chili peppers 1 red bell pepper, finely diced Salt to taste 1. Broil the poblano peppers until they are thoroughly blistered, turning occasionally. Place in a covered bowl for 10 minutes to cool and let the skin loosen. Peel, and remove core, stem, and seeds. Finely dice. 2. Grate the cornbread into crumbs. I like to use a food processor for this and then do the cheese at the same time. 3. Preheat oven to 350 F and grease a 3 qt. baking dish. 4. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, oregano, and nutmeg. Simmer, whisking occasionally until it begins to thicken. 5. Gradually whisk in the grated cheeses, stirring each batch to incorporate. 6. Stir the macaroni into the sauce. Pour the macaroni into the prepared pan. Mix in all three peppers. Taste again and make any final adjustments. 7. Top with the cornbread crumbs. 8. Cover with foil and bake for about 20 minutes, until it is bubbling around the sides. Remove the foil and bake 10 more minutes until the cornbread crumbs are turning golden brown. Let stand for 5 minutes (to set) and serve.
Background notes: Southwest Cuisine Influence from Spanish introduced livestock other than wild game to area, wheat flour Native American influence three sisters (beans, corn, squash) see cornbread in recipe Mexicans brought chiles this recipe shows that influence
Pacific Northwest Macaroni & Cheese Casserole Recipe 8 ounces large elbow macaroni 4 tablespoons butter 1/2 cup red onion, finely minced 1 clove garlic, minced 1/4 cup flour 2 cups whole milk 1 teaspoon Worcestershire sauce 1/2 teaspoon dried dill weed 1/2 teaspoon kosher salt 1/4 teaspoon white pepper 4 ounces white extra sharp Cheddar cheese, grated 4 ounces smoked Cheddar cheese, grated 3 ounces cream cheese 2 ounces smoked salmon, flaked 1/2 cup crushed garlic bagel chips 1 teaspoon chopped fresh parsley 1. Preheat oven to 350 F. In a large saucepan, cook pasta according to package directions. Drain. 2. In medium saucepan, melt butter over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add flour, stir to combine and cook for 3 minutes. 3. Slowly add milk and cook for 4-5 minutes, stirring frequently, until mixture is thick and bubbly. Remove from heat. Stir in Worcestershire sauce, dill, salt, and white pepper. Add cheeses and stir until smooth. 4. Gently fold in pasta and smoked salmon to macaroni mixture. Transfer mixture into a sprayed 2-quart casserole dish. Sprinkle crushed bagel chips and parsley over casserole. Bake 20-25 minutes or until browned and bubbly. Serves 8+.
Background notes: Pacific Northwest Seafood fresh and ocean fish found in this macaroni and cheese dish Wide variety of fruits and vegetables grown Known for cheese, beer, & wine Potlatch a Native American term for a feast of salmon, wild berries, clams, and greens evolved into American potluck Smoking foods common in this area see smoked salmon and cheese in recipe Asian influence brought coriander, bok choy, bitter melon, mustard greens and ginger Area is known for unique combinations of ingredients, herbs, and spices see bagel chips, dill weed, parsley, red onion, and cream cheese in recipe All background notes are from American Regional Cuisine..Wiley Publishing, 2002.