Kansas is the largest wheat producing state, growing almost one-fifth of all wheat grown in the United States. An acre of Kansas wheat produces enough bread to feed nearly 9,000 people for one day which is why the Sunflower State is sometimes called the
“Breadbasket of the World.” We decided to bring you this Parmesan Basil Beer Bread as it features both beer and flour, both of which are wheat products. This bread is a quick bread (no yeast) so it comes together quite quickly and easily. Use whatever beer you like to drink as the flavor will come through in the bread. The StateEats kids gobbled this bread down one sunny Saturday morning with just a slathering of butter.
Monument Rocks National Natural Landmark is off the beaten path about 25 miles outside of Oakley, Kansas, but is worth the drive to see chalk formations rising out of the prairie. Some formations are over 70 feet high and contain fossilized sea life.
Parmesan Basil Beer Bread
- 2 cups flour
- 1 cup bread flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 12 oz. bottle of beer
- 1 ½ cups shredded parmesan cheese
- 3 tablespoons chopped basil
In a large mixing bowl add flours, sugar, baking powder and salt. Stir to combine. Add beer, mix until combined. Add cheese and basil and stir until incorporated. Drop batter into a greased 9×5 loaf pan and smooth the surface with a spatula. Bake in a 350 degree oven for approximately 50 minutes or until top is golden brown and knife inserted in the middle comes out clean. Cool completely before cutting.
Summer, summer, summer. Ice cream cones, lazy days at the pool, catching fireflies at dusk. And tomatoes. Lots of tomatoes. If you garden, this might be about the time you start wondering what to do
with your surplus of the red juicy orb. Tomato Pie is just the ticket. This very southern dish dates back to the 1830s. We gussied up the traditional version to include sautéed onions, garlic, basil and feta cheese which plays so nicely with tomatoes. One thing we dared not mess with is the mayo/cheese topping which bakes into a layer of gooey goodness. Serve with a green salad and maybe some grilled chicken sausages and you’ve got yourself a darn good meal.
The Birmingham Civil Rights Institute is a museum and cultural center that highlights the role of the city in the civil rights movement beginning in the 1950s.
Tomato Pie with Basil and Feta
- 1¼ cup flour
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons shortening
- ½ cup cold water
- 1 ½ lbs. tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- Basil, diced
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- ½ cup mayonnaise
For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use (can be made a day ahead). Roll out onto floured surface, adding a bit of flour at a time if the dough is too sticky. Gently lift into a 9-inch pie plate. Crimp edge. Set aside.
For filling: Slice tomatoes thinly and place in colander. Sprinkle with salt. Set aside for approximately 10 minutes.
In the meantime, cook onion over medium heat for about 5-7 minutes. Add minced garlic and continue cooking until onion is just beginning to brown and garlic is fragrant.
With a paper towel, blot tomatoes until most of liquid is removed. Combine cheeses. Reserve ¾ cup for topping. Mix this ¾ cup cheese with ½ cup of mayonnaise. Set aside.
Put one third of the cheese in the bottom of the pie plate. Sprinkle with one third of the onion mixture, then one third of the tomatoes. Season tomatoes with pepper. Finish with a sprinkling of basil. Repeat this step two more times so that there are three layers. Cover top of pie with the mayo/cheese mixture. Bake in a 400 degree oven for about 25 minutes or until the topping is golden brown. Let pie set 10 minutes before serving or serve at room temperature.