From Iowa With Love

Today is National Iowa Day. Iowa, home of sliced bread, Field of Dreams, and The Bridges of Madison County. Iowa is also home to the Grotto of Redemption. The Grotto is considered by many to be one of the Wonders of the World.

In 1912 Father Paul Dobberstein began construction on the Grotto after a promise made to the Virgin Mary. Father Dobberstein was very ill, and prayed to Mary for a recovery. He promised to create a shrine dedicated to the life of Christ. For 42 years, Father Dobberstein worked on his vision. After his passing, his successor Father Grieving, invested another 50 years on the Grotto. Amazing that a small town in Iowa would be home to a remarkable wonder.

Iowa is more than just wonders. The US grows more corn than any other country in the world, and Iowa leads the pack, growling more than any other state. What makes Iowa such a great place to grow corn? It starts with the soil. Iowa is home to the most fertile topsoil on the planet and that’s not all. Iowa is also home to some of the world’s finest farmers. No question, corn has to be a part of our feast from Iowa.

What goes well with corn? How about a steak? And not just any steak, but Steak de Burgo. Never heard of Steak de Burgo? That’s okay, it’s a Midwest thing, more specifically Des Moines, Iowa. Originally made with olive oils, today’s Steak de Burgo often is served with a sauce of creams, wines and butters. Yum!

Personally, my favorite side has to be red skinned mashed potato. And who can argue that potatoes don’t go with a good steak? Oh yeah, let’s embrace Iowa – after all they are sending us a delicious hug.

From Iowa with Love Steak Supper
Steak de Burgo
Herb Grilled Corn on the Cob
Creamy Garlic Red Skin Mashed Potatoes

Steak de Burgo
4 Garlic Cloves
3/4 teaspoon Salt, divided
4 (1-inch thick) Beef Tenderloin Steaks
1/4 teaspoon Black Pepper
1 tablespoon Butter, for steaks
1/2 cup Butter, for sauce
1/2 cup Heavy Cream
4 tablespoons White Wine
Dried Oregano to taste
Dried Basil to taste

Peel garlic, place on a cutting board; sprinkle with 1/4 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste, set aside.

Sprinkle steaks with remaining salt and black pepper. Set aside.

In a large skillet, heat 1 tablespoon butter over medium heat. Add steaks; cook about 4 or 5 minutes per side or until meat reaches desired doneness. Remove steaks from pan; tent and keep warm.

In same skillet, melt 1/2 cup butter over medium heat. Whisk in garlic paste, heavy cream and the wine; heat through. Lower heat and let simmer to warm through. Spoon sauce over the steaks, sprinkle with dried herbs to finish.

Serve and enjoy.

Herb Grilled Corn on the Cob
4 Ears Sweet Corn
1 tablespoon Sugar, optional
2 tablespoons fresh Basil
2 tablespoons fresh Parsley
1/2 cup Butter, softened
Kosher Salt to taste
Pinch Black Pepper

Fill a stock pot with enough cold water to submerge the corn. Add sugar, stir to dissolves. Place corn in a stockpot. Soak 20 minutes; drain.

While the corn soaks, finely mince the basil and parsley. In a small bowl, mix herbs with the soft butter. Set aside.

Carefully peel back corn husks to within an inch of bottoms; remove silk.; spread butter over corn. Rewrap corn in husks; secure with kitchen string.

Grill corn; covered, over medium heat until tender, about 25 minutes, turning often. Cut string and peel back husks.

Season corn with salt and pepper as desired, serve and enjoy.

Garlic Red Skin Mashed Potatoes
3 lbs Red Potatoes
4 Garlic Cloves
2 tablespoons Butter
3/4 cup Milk
4 oz Cream Cheese
Kosher Salt to taste
White Pepper to taste
Green Onions, garnish

Scrub potatoes, dice into 1/2-inch cubes with skins on. Place potatoes in a large pot, cover with 1-inch of water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside.

Meanwhile, mince the garlic, place in a small bowl. Add cream cheese, mash garlic into the cheese with a fork.

When the potatoes are done, melt the butter in the same pot. Add garlic-cream cheese and simmer for 2 or 3 minutes for the cheese to melt into the butter. Add milk and heat until warm.

Return potatoes to the pot, mash with a ricer until smooth. Season with salt and pepper.

Transfer potatoes to a serving bowl. Snip tops from the green onions and garnish the potatoes just before serving.

Wishing everyone a Wonderful Iowa Day!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “From Iowa With Love”

  1. Great menu as always! The Grotto is very interesting, it must have been hard to built something that intricate. Iowa is a really amazing state, it has tons of history. Shenandoah is the childhood home of The Everly Brothers, and Clear Lake is where the famous Surf Ballroom and Museum is. That’s where Buddy Holly last played before his untimely death in 1959. The Surf Ballroom draws thousands of fans around the world and was recently named a National Historic Landmark.


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