The Traditions of Midwestern Cooking

An experienced psychiatrist, Christie Mensch assists Kansas City patients in an outpatient setting with disorders such as schizophrenia and depression. Outside of her professional life, Christie Mensch has a passion for cooking and particularly enjoys creating traditional Midwest recipes that incorporate local ingredients. 

The roots of Midwestern cuisine lie in German and Scandinavian traditions, with meat and potatoes a mainstay in traditional dishes such as soups and casseroles. Many of these recipes were perfected through communal dinners of the church and potluck variety. 

With agriculture at the forefront of the traditional Midwestern lifestyle, vegetables are also an essential component to many dishes. These range from simple side dishes, such as corn on the cob, to soup that incorporates wild rice. Other dishes combine fruits and meats in various ways. One classic pairing is pan-seared sausages with Granny Smith apples. This involves cooking bratwurst in a skillet with olive oil and adding fennel, thinly sliced apples, and vinegar to create a contrasting combination of flavors. 

Traditional Midwestern etiquette maintains that, at all costs, room must be saved for dessert. Classic examples include mouthwatering standards such as apple pie and strawberry rhubarb cobbler.