Thursday, June 13, 2013

A cold brew and some sweet onion pie!

            For home brewers, or a Father’s Day gift idea for someone contemplating brewing, here are two wonderful new how-to books on the market that break down the process in easy steps.
            “Brewing Made Easy: A Step-by-Step Guide to Making Beer at Home” by Joe Fisher and Dennis Fisher is a perfect example, providing information on everything one needs to get started, from an examination of grains, to the equipment needed.
             “The reasons people have for brewing their own beer are many,” the authors attest. “But for most of us, it comes down to three essential goals: saving money, improving on flavor, and having fun.”
            Brewmaster Dave Miller gives his professional insight to home brewers in “Brew Like A Pro: Make Pub-Style Draft Beer at Home.” This book take home brewing up a notch and is perfect for those with a few batches under their belts. 
             For those who rather taste than create, there’s “Tasting Beer: An insider’s Guide to the World’s Greatest Drink” by Randy Mosher. Like a study of wine, the book looks at the different styles of beers, where beers are made, the pairing of beer and food and much more.

Sweet Georgia Pie
            June means one thing in Lafayette, Louisiana — the Evangeline Shriners are selling Vidalia onions! I picked up a giant bag this week and have been busy working through those deliciously sweet onions.  Here’s an easy recipe from the Vidalia Onion Committee in Georgia that’s bound to go well with a cold craft brew.

Sweet Vidalia Pie
By Sabrina Toole
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup mayonnaise
3 large tomatoes (sliced thin and drained)
1 cup Vidalia onions (sliced thin)
One 9-inch deep dish pie shell (cooked according to directions)
1 pound bacon (fried and crumbled)
            Direction: Combine cheeses and mayonnaise. Place tomatoes and Vidalia onions in baked pie shell. Spread mayonnaise mixture over the top. Sprinkle with bacon and spring Vidalia onions (salad onions — if in season) to garnish. Bake at 350 degrees for 30-40 minutes.