Around the world in 50 states

As you’ve probably come to realize us at ViM are over sharers! Community is in our collective hearts and what better way to connect and learn more about the world we inhabit that through food. Sharing cuisine is at the heart of family occasions, traditional celebrations feature in our memories as we grow into our lives and create new ones. A fondness for a grandmother’s dish. A moment of realisation. Love. Food represents us. Across cultures, the power of chicken soup to soothe the soul sums up the concept of togetherness for us. A metaphorical ladle of hope in a world that can be both confusing and chaotic.

The USA is the most famous sand well-known melting pot in the world- where various cultures despite what the news might have you believe, live side by side. Food has a profound ability to speak across borders, to bring people together as well as offering insight into the beauty of different cultures. Our new Sunday feature, starting with the cultural expanse of America, aims to showcase the diversity of food around the world.

First stop. Missouri of course. Mother Comb’s current stomping ground!

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Missouri. The Show-Me State. The home of the Kansas City Chiefs and the Saint Louis Cardinals. A mixing pot of cultural values and beliefs. Until this year, the state food was the ice cream cone. Now, it is deep-fried cashew chicken.

But I will write about other Missouri favorites today: Toasted Ravioli and Ooey-gooey Butter Cake.

Settlers from all walks of life made their bed in Missouri - Italian, German, Irish, etc. Each immigrant brought dishes from their own country. Each descendant intermarried with other descendants, and foods were combined until the recipes we have today were created.

Missouri is rich in cultural differences and cultural blendings. They may be the Show-me State, but when trying new food, they are first in line to try new recipes. Wildlife makes up a big part of their diets, from the country folk who will eat opossums to the city folk who hunt deer. They’re not afraid to try anything set before them. They are survivors.

This Texas-born transplant personally has a hard time stomaching some of the things they eat here. But then there are the goodies, like the BBQs, appetizers, and desserts.

Missourians know how to make food taste good!

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Toasted Ravioli

Ingredients

1 - package frozen Ravioli (beef is best)

1 egg

Splash milk

Breadcrumbs (Italian)

Pinch Salt

Oil (Vegetable, Canola, or Peanut)

1 - package grated parmesan cheese

Sauce of your choice - I recommend a warm marinara.

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1- Make egg wash - mix egg and milk until combined

2-Make breadcrumb mix - Mix the breadcrumbs, salt, and parmesan cheese in a separate bowl. Or you can do this easily in a Ziploc; simply dump it all in, seal it, and shake it!

3-Coat Ravioli - Dip Ravioli in egg mixture, then dip into the breadcrumb mixture.

4-Deep-Fry - Fry in a pan with 2 in of oil at 350°F for 2-3 minutes. You may need to flip the ravioli halfway through.

5-Drain - Remove the ravioli from the oil when the ravioli are golden and put them on a pan lined with parchment paper - letting the excess oil drip off before serving.

Serve hot - With warm marinara

NOTE: It can be cooked in an air fryer instead. Just spray with oil before cooking.

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Ooey-gooey Butter Cake

Ingredients

3 T whole milk

2 T warm water

2 t active dry yeast

6 T salted butter softened

3 T granulated sugar

1 large egg

½ t salt

1¾ C all-purpose flour

Gooey Layer

¾ C salted butter softened (12 Tablespoons)

1½ C granulated sugar

1 large egg

3 T corn syrup

2 T water

2 t vanilla extract

1 C all-purpose flour (141g)

Powdered sugar, optional for dusting

INSTRUCTIONS

Bottom Layer

1- Combine water and milk in a bowl. Place in the microwave for 20 seconds until warm to the touch. Add yeast, stirring to completely combine, then let the yeast proof for 10 minutes until foamy.

2- In a mixing bowl with a mixer, beat sugar and sugar. Add egg and salt, mixing well and scraping down the sides of the bowl.

3- Add flour and milk/yeast mixture. Beat with the paddle attachment on medium-high speed for 7-10 minutes until it creates a sticky, smooth dough.

4-Spread the dough into an ungreased 9x13-inch baking dish in a thin, even layer. Cover with plastic wrap and let rise in a warm spot for 2-3 hours until doubled in size and puffy.

Gooey Layer

1-Preheat oven to 350°F.

2- Beat butter and sugar in a large bowl until fluffy and light, about 5 minutes. Add egg, corn syrup, water, and vanilla extract, mixing well to combine and scraping the bottom and sides of the bowl.

3- Add flour and mix well. Gently spread the top layer onto the bottom layer.

4 -Bake for 35 to 45 minutes until browned around the edges, still jiggly, and not completely set in the center. Cool completely. Dust with powdered sugar and cut into squares to serve.

NOTES

Storage: Once the cake has completely cooled to room temperature, slice it into bars and store it in an airtight container in the refrigerator for 4-5 days.

Freezing: Simply bake, allow it to cool completely, cover it tightly in plastic wrap, and freeze it for up to 3 months. If the slices have been cut, you can put them in an airtight container or a Ziploc bag with parchment paper between each one to prevent sticking. Thaw in the refrigerator overnight.

Easy (But Still From Scratch) Version: Whisk together 1½ cups sugar, ½ cup melted butter, 1 egg, and 2 teaspoons vanilla extract in a large bowl. Add 2¼ cups all-purpose flour, 2½ teaspoons baking powder, and ¾ teaspoon salt. Mix until combined. The mixture will be thick, about the texture of cookie dough. Press into a 9x13-inch baking dish. In the same bowl, beat one 8-ounce package of softened cream cheese using a hand mixer until smooth, about 1-2 minutes. Add ½ cup melted butter, 2 eggs, and 2 teaspoons vanilla extract. Beat again, scraping the bottom and sides of the bowl. The mixture may look curdled. Add 3 cups powdered sugar. Mix well until smooth, then pour over the bottom layer, spreading into an even layer on top. Bake for 40-45 minutes at 350 degrees F until lightly browned around the edges and barely set in the center. Cool completely, then dust with powdered sugar.

Cake Mix Version: If you want to use the yellow cake mix shortcut, just replace the flour, baking powder, salt, and sugar in the bottom layer of the accessible version with one 15.2-ounce box of yellow cake mix. Everything else about the recipe remains the same.

Flavors: You can change the flavor of this butter cake simply by adding in some flavored extract (a little almond extract in the top layer would be incredibly delicious), cocoa powder, or use a different flavored cake mix like a spice cake mix or chocolate cake mix if you make the cake mix version.

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Recipes adapted from House of Nash Eats

Toasted Ravioli

Ooey-gooey Butter Cake

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Are you from or have you experienced the delight of Missourian cuisine? Share your munch memories in the comments below - we'd love to hear from you!

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