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Presidential Palates, Part 7

This blog post was originally published on October 20, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

 

Okay, so the final debate of this painful presidential campaign is behind us!  Finally!  Now more than ever, we need something positive in the political arena to distract us from all the negative noise.  So let’s continue with our look back at Presidential food preferences and taste quirks.

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Today we’re taking a look at the food preferences of President George W. Bush (2001 -2009). Considering his love of all things Texan, it isn’t too surprising that he’s a fan of Tex-Mex fare.  According to his White House Chef, George W. Bush was fond of a Sunday meal of huevos rancheros, a Tex-Mex classic.  “On most Sundays, if the Bushes weren’t at Camp David…the President wanted the same thing for lunch:  A post-church meal of huevos rancheros.”  This dish is flavorful and simple to prepare.  Give it a try!

Huevos Rancheros

2 (10-inch) flour tortillas

1 tablespoon vegetable oil

4 eggs

1/4 cup shredded sharp Cheddar cheese

1/2 cup salsa

1/2 tomato, thickly sliced

2 tablespoons sour cream

Salt and pepper to taste

Directions:

  1. Heat a skillet over medium-high heat.  Heat tortillas, one at a time, flipping until heated through, 1 to 2 minutes per side.
  2. Heat vegetable oil in a separate skillet over medium heat.  Crack eggs gently into skillet in a single layer, being careful not to break the yolks.
  3. Sprinkle Cheddar cheese over the eggs, avoiding putting too much cheese on the egg yolks.
  4. Cook until eggs are set and cheese is melted, 3 to 5 minutes.
  5. Place tortillas on serving plates; spoon 1/4 cup salsa onto the center or each.  Top each tortilla with tomato slices, a dollop of sour cream, and 2 cooked eggs.  Season with salt and pepper.

Yield:  2 servings

President G.W. Bush had a second unusual favorite food that would be interesting and fun to prepare with students.  In July 2007, the White House Chef Cristeta Comerford revealed that “for dinner, the President loves what we call home-made cheeseburger pizzas because every ingredient of a cheeseburger is on top of a Margherita pizza.  Here’s a recipe for this very unique dish!

Cheeseburger Pizza

1 can refrigerated Pillsbury™ pizza crust

1/2 pound extra-lean (at least 90%) ground beef

1 cup tomato pasta sauce

1/4 cup chopped red onion, if desired

1 cup shredded Cheddar cheese (4 oz.)

1/4 cup dill pickle slices

Directions:

  1. Preheat oven to 425° F.  Spray or grease 12-inch pizza pan.
  2. Unroll dough on pan.  Starting at center, press out dough to edge of pan.
  3. Meanwhile, in 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  4. Spread pasta sauce evenly over dough.  Top with beef, onion and cheese.
  5. Baked 12 to 18 minutes, or until edges are golden brown and cheese is bubbly.
  6. Top pizza with pickle slices.

Yield:  4 servings

Hope you’ve enjoyed this little culinary glimpse into the Bush White House.  More to follow tomorrow!

 

Children and Families, Consumer Resources Playlist, FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts Playlist, For the Love of FACS, Franklin D. Roosevelt, Historical FACS, Home economics, Presidential palates

Presidential Palates, Part 6

This blog post was originally published on October 19, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

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Franklin D. Roosevelt (1933 – 1945), was known as a man of the people.  Perhaps guiding the nation through the dark and austere days of the Great Depression, gave him a true appreciation for the simpler things in life.

Roosevelt considered hot dogs a favorite meal.  Much to his mother, Sara Roosevelt’s chagrin, he even served them, along with cold beer, to England’s King George VI and Queen Elizabeth when they visited his Summer White House in June of 1939.  There are many other documented occasions when hot dogs and other simple fare were served to White House visitors and prominent dignitaries during President Roosevelt’s administration.

Henrietta Nesbitt, the White House housekeeper in Roosevelt’s White, FDR was also very fond of a grilled cheese sandwich oozing with lots of cheese.  The recipe below would be a good choice for a foods lab activity, during which you could discuss the accomplishments of the FDR administration that affect their lives every day.

Reasons Students Should Be Grateful to FDR:

  • If you have an account at a community bank, you should be glad that FDR created the FDIC, which ensures the security of individual accounts.
  • If you have a job, you have FDR to thank for the size of your paycheck.  He created the federal minimum wage through the National Industrial Recovery Act.
  • If you did not have to go to work in a factory or other menial job when you were a little kid, you can thank FDR.  His office created the Fair Labor Standards Act, which banned the exploitation of child workers.
  • Finally, if you plan to drink responsibly when you are of legal age, you have FDR to thank.  He is responsible for abolishing prohibition.

Grilled Cheese Sandwich

4 slices bread

3 tablespoons butter, divided

2 slices Cheddar cheese

Directions:

  1. Preheat skillet over medium heat.
  2. Generously butter one side of a slice of bread.
  3. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
  4. Butter a second slice of bread on one side and place butter-side-up on top of sandwich.
  5. Grill until lightly and flip over; continue grilling until cheese is melted.
  6. Repeat with remaining 2 slices of bread, butter and cheese slice.

Yield:  2 servings

FACSessorize, Family and Consumer Science Education, Family and Consumer Sciences Day, FCS, Food and Culinary Arts Playlist, For the Love of FACS, Historical FACS, Presidential palates

Presidential Palates, Part 5

This blog post was originally published on October 18, 2016 as the first in a fifteen-part series related to the 2016 Presidential election. Beginning today we will be sharing these posts again in hopes that our readers will find some historical info regarding past presidents and their food preferences for use in the FACS classroom. A new Presidential Palates post will be shared each weekday between now and Election Day on November 3. Please note that the concluding post of this series is a quiz based on the Presidential Palates series of posts.

“If people let the government decide what foods they eat and what medicines they take, their bodies will soon be in as sorry a state as are the souls of those who live under tyranny.”  Thomas Jefferson

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Although best remembered as the primary author of the Declaration of Independence and third President of the United States (1801-1809), Thomas Jefferson also had a storied diplomatic career.  He served as the minister to France during the crucial years following the Revolutionary War, from 1785 to 1789.  It was during his time residing in Europe that Jefferson was introduced to and developed a real passion for fine cuisine.  You could say that he was one of the original foodies!

Jefferson is credited with introducing and popularizing several foods that remain popular in American cuisine even today.  This list illustrates the culinary impact of one of our original founding fathers.

Ice Cream

It’s believed that Jefferson was introduced to ice cream during his diplomatic posting in France.  When he returned home, he brought recipes and an ice cream freezer to ensure he could enjoy his new favorite dessert for the rest of his life.  As president, he served ice cream at formal dinners on at least six occasions.  Jefferson’s  handwritten ice cream recipe is a part of the collection in the Library of Congress.

Macaroni and Cheese

Though Jefferson wasn’t the first person in America to serve macaroni and cheese, he is credited with popularizing it.  This is another dish that he discovered during his time in France.  He first served macaroni and cheese at a state dinner in 1802.  What we’ve come to consider comfort food, soon became the fashionable food of the day.

French Fries

Thomas Jefferson also brought back a French recipe for “pommes de terre frites à cru en petites tranches (potatoes deep-fried while raw, in small cuttings).”  Despite Jefferson’s enthusiasm for the deep-fried potatoes (cut into rounds, not sticks), they didn’t gain popularity until the 1900s.  His recipe predates cookbook recipes for French fries by half a century.

Parmesan Cheese

Jefferson loved Parmesan cheese so much that he wanted to replicate the production process in America.  Ultimately, he decided it was impossible to recreate the flavors in the cheese since it was made from the milk of Italian cows.  Instead, he had many wheels of Parmesan imported for his own personal use.

Waffles

On a trip to Holland, Jefferson sampled waffles for the first time and was so pleased he immediately bought a waffle iron.

Champagne

After sampling some of France’s finest champagne, Thomas Jefferson insisted on serving the beverage at most formal dinners he hosted.  He was such an avid fan, that he kept a corkscrew in the same carrying case as his toothbrush.

Champagne wasn’t the only wine appreciated by Jefferson.  He regularly drank one to four glasses of wine a day.  He ordered wines by the barrel from all corners of Europe, racking up a wine bill that exceeded $10,000 (over $212,000 in today’s currency) during his eight-year presidency.

This is a classroom-friendly version of Thomas Jefferson’s Macaroni and Cheese.  Hope your students enjoy making and eating it!

Macaroni and Cheese

3/4 cup elbow macaroni

1 tablespoon + 1  1/2 teaspoons margarine

1 tablespoon all-purpose flour

1/4 teaspoon salt

Dash pepper

1 cup milk

1 cup cubed American cheese

Directions:

  1. Cook macaroni according to package directions; drain.
  2. To make cheese sauce, in a saucepan melt margarine over medium-high heat.
  3. Stir in flour, salt and pepper to make a smooth roux.
  4. Add milk all at once; stirring constantly, cook 1 to 2 minutes.
  5. Reduce heat to medium.  Add cubed cheese; stir until melted.
  6. Gently stir cooked macaroni into cheese sauce.  Turn into lightly greased 1-quart casserole.
  7. Bake in a 350° oven 30 to 35 minutes or till heated through and lightly browned.

Yield:  4 servings

More Presidential Palates tomorrow!  You’ll find many more activities, recipes and FACS-friendly historical facts in our resource, Historical FACS.

http://www.freshfacs.com/Historical-FACS-p/014.htm

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