warehouse locator for information and location of all
Midwest Costco warehouses.) A loyal following has
been established for Kirkland Signature extra-virgin
olive oil and balsamic vinegar, Parmigiano-Reggiano
and fresh mozzarella as well as antibiotic- and
hormone-free chicken sausage. Not to be missed
are Kirkland Signature’s Atlantic salmon, pork loin
boneless chops, beef brisket and veal chops, plus
Michigan apples and blueberries, Canadian hothouse
peppers and tomatoes, Wisconsin potatoes, asparagus
and golden kiwis.
Judith Fertig, a recipe historian and classically
trained cook, is renowned for celebrating the rich
culinary traditions of Midwestern America. She has
written a trilogy of prairie cookbooks, starting with
Pure Prairie. Next came Prairie Home Cooking, which
was nominated in 2000 for a James Beard award,
followed by Prairie Home Breads in 2001. Her latest
book, All-American Desserts, is destined to be classified
as a national treasure, with such treats as sweet cherry
cobbler with snickerdoodle topping and Mamie
Eisenhower’s million-dollar fudge.
Q: What is Midwest, or as you phrase it, prairie cuisine?
A: It’s a cuisine that is rooted in farm living. Midwest
cooking is all about abundance and bounty and eating
from the garden. It’s the real taste of homemade.
Q: And your idea of a great Midwest meal?
A: The centerpiece of the meal has to be a really,
really good pot roast, a slow-smoked prime rib
roast or wonderful fried chicken that you’ve fried
in lard. (You’re only going to do this once a year,
so it’s an extravagance.) And then you’d add
seasonal side dishes.
Q: In this region of old pioneer recipes, what recipe
do you consider the granddaddy of them all?
A: The recipes you’re able to trace the best are desserts.
They were written down because measurements had
to be precise. There’s an intriguing dessert called Bess
Truman’s Ozark pudding. It’s basically butter and
sugar mixed together with black walnuts and baked.
The recipe actually goes back to French Huguenots
