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Iowa

The Hawkeye State is bounded by rivers: The mighty Mississippi borders it on the east, while the Missouri and Big Sioux Rivers draw its boundary in the west. Iowa sits below Minnesota, directly above Missouri. If Americans really are what we eat, then it's surprising we don't have golden brown silks for hair and skin made of yellowing husks. We put away enormous quantities of corn. Corn also feeds the cattle, pigs, and chickens that we, in turn, consume. Yes, corn is everywhere. And in parts of Iowa (a state that is about 90 percent farmland) the fields of it stretch endlessly to the horizon. In 2005, Iowa produced over 2 billion bushels. No wonder Iowa is also known as the Tall Corn State. But it’s not all corn in Iowa. The Hawkeye State is also home to Maytag blue cheese. In 1941, Iowa State University scientists patented the Maytag family’s cheese-making method using pasteurized milk from local cows. If you’re passing through Iowa at lunchtime, stop in for a tenderloin sandwich (thinly sliced pork, pounded even thinner, then floured, fried, and served like a burger). For dinner, match up the fried tenderloin with a batch of mashed potatoes.

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	Featured Cook AshleeMaddox Cooking Level: Intermediate Home Town: Clarinda, Iowa, USA Living In: Fort Riley, Kansas, USA
About me: I am a stay at home mom of 2 kids. My husband is in the military. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Christina

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Council Bluffs, Iowa, USA

About me: I am a single mother with 2 great kids and I am here to find new ways to bake mostly and cook.

October_Fest

Cooking Level: Intermediate

Home Town: Seri Kembangan, Selangor, Malaysia

Living In: Bettendorf, Iowa, USA

About me: I'm a high school student, who learned a lot about cooking and baking from my mom. She's definitely a really good cook, and she's still experimenting with her own recipes.

luv2cook

Cooking Level: Intermediate

Home Town: Ottumwa, Iowa, USA

Living In: Spring Hill, Florida, USA

About me: I love to read cooking magazines such as Cooks Illustrated, and others that describe techniques and explain the what, how and reasons behind recipes and ratings of cooking utensil…
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Curry Beef Stir-Fry

Reviewed on Nov. 7, 2009 by Lindy

Delicious and easy! We used chicken and reduced the tomatoes to only 2 and tripled the curry. Thanks for the recipe - my husband and I had a nice time cooking & eating together!

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Chocolate Spoons

Reviewed on Nov. 7, 2009 by MySweetCreations

Excellent idea! I used all milk chocolate. I found it easy to dip by holding a large spoon of chocolate and dipping the spoon into that to cover the bottom and then I spoon the rest of the chocolate over the top.

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Creamy Split Pea Soup

Reviewed on Nov. 7, 2009 by Amy

I made a few changes. First I soaked and entire bag (14oz) peas in cold water overnight and changed the water a couple times. Second I cooked the peas in three cans of chicken stock and about a cup of water instead of all water until the peas were soft. And third I used half-n-half instead of heavy cream. Then after pureeing all the ingredients I added more cubed ham (about a cup and a half). So it wasn't all creamy. It turned out very good, but made a lot for two people. I decided to freeze some for another day. I will make again, but will probably only puree half of it to keep a little chunkyness to the soup.

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