December 15, 2023

Inspired by Indiana

THE MEAL

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I never would have guessed when I started this challenge in 2021 that . . . well, first of all, that it would take me this long. But also, I never would have guessed that I’d be living in Indiana when it came time to make an Indiana-inspired meal!

I’ve only been here about a year and a half, but it feels like home, and I’ve grown to love so much about the Midwest. I wouldn’t necessarily say that Indiana has contributed much to American cuisine (besides corn, which is America’s biggest crop), but I feel like I have a pretty good grasp of what Hoosiers consider their iconic state foods.

PORK TENDERLOIN SANDWICH

For the main, there could be no other choice than the pork tenderloin sandwich. Now, if you’re not a Hoosier, you’re probably looking at the photo and thinking, “Carly, you made that tenderloin WAY too big for the bun!” But if you ARE a Hoosier you’re probably thinking, “What kind of tiny tenderloin is that??”

The pork tenderloin sandwich is common around the Midwest, but it’s thought to have originated in Huntington, Indiana, when Nick Freienstein started selling schnitzel sandwiches in 1904. Veal schnitzel (originally from Austria) was very common in Germany, where Nick’s parents were from, so he adapted their schnitzel recipe to use pork instead.

Nick’s Kitchen is still in Huntington today, but the sandwich has spread all over the Midwest and has many, many variations. I tried to stick to the most common Hoosier type, with meat pounded to a diameter significantly wider than the bun, marinated overnight, then battered with saltine crumbs, and topped with mustard, pickles, and onions.

It’s a great sandwich. I love schnitzel, milanesa, any variation of this concept. The meat was tender and crispy and flavorful, especially when paired with dijon, pickles, and red onion. Aside from the time it takes to marinate, it’s a pretty simple recipe too. That’s a common theme of this meal—basic ingredients, simple flavors, but filling farm-country fare.

SIMPLE SWEET CORN

Indiana is fifth in the nation for corn production (Iowa is #1). Corn is Indiana’s biggest crop, with soybeans a close second. I pass so many corn fields on my drive to work each day, and I love seeing the different phases of growing and harvesting. I’ve been fed lots of great corn since moving here, and I’ll be making more corn dishes as I make meals inspired by the Midwest.

This recipe is something I see a lot of at potlucks (or “pitch-ins,” as they call them here). It’s just a nice way to spruce up basic canned or frozen corn, giving it an extra boost of sweet and peppery flavor. It takes almost no time at all and is a great, simple side dish. I’m sure I’ll make it again.

Before I get to the dessert, you may have noticed that there’s a beverage in the meal photo—a plain old glass of water. Well, that’s because water is apparently our state beverage. Soooo exciting. A few states have milk as their state beverage, but water is even more plain. I mean, obviously water is important, but it’s a very boring answer. And it’s especially strange to me because the tap water here is . . . not good. When I first moved to my new neighborhood, I was visiting this super nice couple who at one point asked if I’d like them to grab me a water bottle from their garage before I left. I told them that wasn’t necessary; I’d be fine with tap water. (Utah has pretty good tap water—I’ve never been picky about it.) They looked at me wide-eyed and were like, “Oh no, honey. No you won’t.” And they were right. I don’t drink the tap water here. It literally tastes like dirt.

Anyway, on to the dessert!

SUGAR CREAM PIE

Now this is something that I’ve never actually been offered since moving to Indiana, but that I’ve heard a lot about. Hoosier sugar cream pie was named the state pie in 2009. As with the pork tenderloin sandwich, there are many variations of the pie throughout the Midwest, but it’s commonly believed that it originated in Indiana with pioneer or Amish communities. Now it’s most famously made at Wick’s Pies, which makes 750,000 sugar cream pies per year!

This is considered a “depression pie,” because the ingredients for the filling are very basic—just butter, sugar, cream, and a thickening agent like flour or cornstarch, with vanilla for added flavor. Some recipes bake it, but the variation I used involved making the filling on the stove, like a very thick pudding, then refrigerating until set. With most versions, it’s topped with nutmeg, cinnamon, and/or brown sugar, and a little more butter, and broiled for just a minute to almost brûlé it. The result is a simple but rich, custardy pie. I loved the flavor and texture. It was kind of like flan in pie form!