You can make the pizza in any shape you like. [1] Oblong, flatbread-style from King Arthur Flour. [2] A traditional round pizza with Greek salad toppings, from Cooking Classy.

Make Dad a pizza with beer or hard cider. It’s subtle flavor, and a fun idea.

The type and quality of beer you use is very important. Mass-market beers will not give you the results that a good craft beer or imported German beer provide.

Bonus: You can use leftover, flat beer.

If you like a light crust, use an unfiltered wheat beer. The bottle contains yeast particles, which add to the rise and provide a yeasty taste to the crust. Before adding the bear, swirl the bottle to release the yeast from the bottom.

Pilsners, IPAs and other hoppy beers can make the crust bitter. Porter and stout give a stronger flavor.

Thanks to King Arthur Flour for the recipe.

Prep time is 20 to 30 minutes; bake time is 18 to 48 minutes, depending on the rise.

RECIPE: BEER CRUST PIZZA

Ingredients For 2 Pizza Crusts

 
Plus Toppings As Desired

 
________________

*King Arthur Flour’s Pizza Dough Flavor is a blend of cheese powder, garlic and natural flavors. You can blend your own to taste. Use approximately 1-1/3 teaspoons per cup of flour, in any pizza crust recipe.

1. MIX and knead together all of the dough ingredients until you’ve made a smooth, soft dough. You can use your hands, a mixer or a bread machine. Cover the dough and allow it to rise for 30 minutes, or for up to 2 hours.

2. PREHEAT the oven to 450°F with the pizza stone on the lower rack. Divide the dough in half, and shape each half into a 10″ to 12″ round.

3. PLACE the rounds on parchment paper, if you’re using a pizza stone. Otherwise, place the dough on a lightly greased or parchment-lined baking sheet. For a thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise 30 to 60 minutes.

4. TRANSFER the pizzas, parchment and all, to the baking stone; or place the pans in the oven. Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly, browned and ready to eat

TIPS

To end up with mozzarella that’s gently melted (not browned and hardened):

 
 
THE HISTORY OF BEER
 
THE DIFFERENT TYPES OF BEER
 
  

Here are five items that most dads would much rather have.

CASA NOBLE TEQUILA

We discovered our favorite tequila last fall, when we had the privilege of tasting every expression. You can see our review, but the bottom line is: This tequila is so fine that even the blanco (silver) can be sipped straight.

There are the five standard expressions: Blanco, Joven, Reposado, Añejo and Extra Añejo.

There are also rare, older expressions like Casa Noble’s Alta Belleza: Only 563 bottles were made for the world market, at $1,200 per bottle.

But you can treat a tequila-loving dad to a bottle of this great tequila starting at less than $40 for the blanco.

Our review includes a cheese pairing for the different expressions.

Here’s the Casa Noble website.
 
 
MAGNUM HIGHLAND CREAM LIQUEUR

We’ve been fans of Irish cream liqueur since Bailey’s was first imported to the U.S. Now, Scotch drinkers have t heir own cream liqueur: Magnum Highland Cream Liqueur. A blending fine Speyside Scotch malt whisky with rich cream from Holland (the ancestral home of Holstein black and white dairy cows), we highly recommend it for gifting as well as personal imbibing.

It’s 34 proof (17% alcohol by volume), with an SRP of $27.99 per 750ml bottle. If you can’t find it locally, CraftSpiritsExchange.com will ship it nationally.

Try it in an adult milkshake, or make an egg cream with Magnum, chocolate liqueur and soda water.
 
 
THE MOZZARELLA COMPANY: PECAN MASCARPONE TORTA

Mascarpone is a rich, creamy cheese made by heating heavy cream and then curdling it with an vinegar instead of rennet. It’s a first cousin to clotted cream. The Mozzarella Company makes four mascarpone torta, the newest of which is flavored with crushed pecan pralines.

It is a wonderful dessert served with ginger snaps and strawberries; or stuffed into dates or dried apricots. The torta can dessert for two people; maybe four if you’ll settle for a small wedge.

Other flavors, for appetizers or the salad course, are ancho chile, basil and tomato basil. The tortas are $12.95 each from the Mozzarella Company.

Mascarpone is the fresh cheese used in tiramisu. Here’s more about mascarpone.

[1] Casa Noble Tequila. [2] Magnum Highland Cream Liqueur. [3] Mozzarella Company’s Pecan Praline Torta (photos courtesy of their respective brands).

[4] The Sansaire sous vide machine cooks in your own pot. [5] Scrappy’s artisan bitters for cocktails and mocktails (photos courtesy their respective brands).

You don’t have to be a gourmet cook to love sous vide cooking, an easy way to prepare everyday recipes as well as fancy ones. The sous vide technique was developed in France to easily cook fine meals on trains, many portions at a time. Sous vide guarantees, for example, that a steak or piece of fish will turn out exactly as the client wishes. The quality of the food it produced attracted fine French chefs and caterers.

Sous vide machines quickly appeared in some of the world’s best restaurants. And now, you can have one at home.

The benefit of Sansaire is that it cooks food in the pots you already have; it’s not a bulky countertop machine. Its in the $168 range. Here’s more information.
 
 
SCRAPPY’S: COCKTAIL BITTERS SET

Bitters can add interest to simple drinks like a vodka tonic or balance the sour and sweet flavors of sours and fizzes.

They’re essential ingredients in cocktails such as the Manhattan, Negroni, Rob Roy, Rum Sizzle, Sazerac and Singapore Sling. But modern mixologists have been using new varieties of artisan cocktails to create new flavors in their drinks.

Bitters are non-alcoholic essences extracted from aromatic barks, flowers, fruits, herbs and root. For most of their existence, they have been made for botanicals known for their medicinal properties (that long before alcohol was a leisure drink, it was used as medicine).

With the boom in artisan bitters over the last 20 years, they are now being made in flavors that have no root in homeopathy, but give great flavor accents to cocktails:

Aztec chocolate, black walnut, blood orange, cardamom, celery, cherry, chocolate, cranberry, cucumber, fig and cinnamon, grapefruit, habanero, lavender, lemon, mint, peach, rhubarb and others.

For mocktails, add them to club soda.

And try the latest use for bitters: add them to coffee, hot and iced.

The eight-flavor set shown, from Scrappy’s Bitters, is $38.99 for eight flavors.

For a set of 12 flavors from Fee Brothers is $99.90.

Individual bottles can be purchased in the $8-$13 range.
  

For Father’s Day, for celebrations year-round or for general gifting, here’s something few others will be making: Chocolate Bacon Potato Chips. The bacon is optional: chocolate-only is just as delicious.

These sweet-and-salty chips are a favorite at parties, and disappear quickly. We recommend dipping the chips most of the way, instead of completely enrobing them, to keep chocolate off of the fingers.

It’s also faster; and no dipping tools are required.

Don’t want chocolate? Make the wasabi-dusted potato chips recipe below.

TIPS

 
 
RECIPE: CHOCOLATE OR CHOCOLATE-BACON POTATO CHIPS

Ingredients

 
For The Optional Bacon

[1] Ridges work better (photo courtesy The Spruce). [2] Variation: Top the chocolate with crumbled bacon (photo courtesy iGourmet).

1. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Set the bacon slices on the parchment and sprinkle each slice with brown sugar, then with the red pepper flakes. Bake for 10-12 minutes until they are cooked completely. Set aside to cool. Once cool, dice the bacon into ¼” pieces.

2. REPLACE the pan lining with parchment or waxed paper or and set aside for the dipped chips.

3. Place the chocolate in a microwave-safe bowl and microwave it at 45-second intervals until melted. Stir well between intervals to prevent scorching. To dip…

4. HOLD a chip at one end and dip it into the chocolate about 80% of the wa, leaving an un-dipped edge at the end for neat pick-up. Hold vertically and let the excess chocolate drip into the bowl, and tap the chip against the edge a few times to remove the excess.

5. PLACE the dipped chip onto the parchment and sprinkle with a few bits of bacon. Repeat for the rest of the chips.

6. REFRIGERATE the chips for 10-15 minutes to set the chocolate (no longer; they’ll get soggy). Alternatively, cool for 1 hour at room temperature, or place in the refrigerator for one minute.
 

[3] Wasabi potato chips (photo courtesy Idaho Potato Commission). [4] Wasabi powder (photo courtesy Silk Road Spices).

This recipe was developed by the Idaho Potato Commission.

You need to make your own chips, so the spice mix can stick to the hot chips.

Ingredients

 
Preparation

1. PEEL the potatoes and slice into desired shape: 1/2-inch sticks, wedges or 1/8-inch thick chips. Rinse and pat dry.

2. HEAT the oil in a deep fryer or deep-sided saucepan, to 275°F. Blanch potatoes for 5 minutes, cooking in batches as necessary. Drain and set aside on paper towels until ready to serve.

3. BLEND dry seasonings and set aside.

4. INCREASE the oil temperature to 350°F. Cook the fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips.

5. SPRINKLE the hot fries with the seasoning mix. (We tossed them in a large pan using protective gloves.
 
POTATO CHIPS HISTORY

It was a happy accident!

TYPES OF POTATOES

So many types, so little time!

Like sushi? Like cheese? In honor of National Cheese Day, June 4th, combine them both.

We don’t mean the Philadelphia roll, the only mainstream sushi with cheese (Philadelphia cream cheese and smoked salmon, to be precise.

But last year, Rachel Freier, a cheese monger at Murray’s Cheese Bar in Greenwich Village, created a whimsical yet sophisticated 10-course cheese dinner—an omakase, as it were.

Inspired by an omakase she had recently enjoyed at a sushi restaurant, her 10-course tasting dinner did not seek to emulate sushi, although one course is an homage.

Here’s the cheese omakase menu, which is simple enough to copy at home:

[1] Some of the courses in the omakase dinner (photo courtesy Murray’s Cheese). [2] A close up on the “sushi” course: Saint Maure cheese from France, the second item in the top photo (photo courtesy Chopsticks and Marrow).

Cheese Glossary: The Different Types Of Cheese

Sushi Glossary: The Different Types Of Cheese
  

[2] Homemade burger buns from King Arthur Baking, which sells the topping (photos #2 and #3 © King Arthur Baking).

[3] You can purchase ready-made Everything Bagel topping, but it’s easy to make with the recipe below.

[4] What should you top first (photo © Take Two Tapas)?

[5] Deviled eggs garnished with Everything Bagel topping. Here’s the recipe (photo © Casa De Crews).

First there was the “everything” bagel (history and recipe below), for people who wanted it all: onion, garlic, poppy seed, salt and sesame seed.

Then it ported to everything crackers, lavash, hamburger buns, bagel chips, dips, pretzels, popcorn…and now, to protein.

You can purchase it ready-blended (see photo #3 and check Trader Joe’s and other stores) or customize your own topping, e.g., leave out the salt and add red pepper flakes. If you mix up a lot, you can give it as gifts.

Then, here’s what you can do with it. Notes:

 
> A recipe for Everything Bagel seasoning is below.

> So is the history of the Everything Bagel.

> The history of the original bagel.

> More bagel recipes.

> Bagel holidays.
 
 
EVERYTHING BREAKFAST

 
 
EVERYTHING LUNCH

 
 
EVERYTHING DINNER

 
 
EVERYTHING SIDES & SNACKS

 
 
RECIPE: EVERYTHING BAGEL TOPPING

Ingredients For About 1/3 Cup

 
Preparation

1. TOAST the sesame seeds in a medium skillet over medium heat, until lightly browned, stirring occasionally (3 to 5 minutes). Transfer to the storage container and let cool.

2. ADD the poppy seeds, onion, garlic and salt to the bowl and stir or shake to combine.

3. STORE in an airtight container. As with all spices and dried herbs, store in a cool, dry place away from sunlight.

When a high school student, David Gussin had a part-time job in a bagel shop in Howard Beach, Queens. He says he invented the “everything” bagel sometime around 1980.

One of his jobs was to sweep out the the seeds that had fallen off bagels. Instead of throwing them out, he swept them into a bin and snacked on them, enjoying the toasty mixed flavors.

One day, in a stroke of inspiration, Gussin envisioned a new bagel topping: poppy and sesame seeds mixed with other toppings. He proposed the “everything” bagel to the owner, and it was an instant hit with customers.

Following a 2008 New Yorker article with his story, the digital marketing pioneer Seth Godin wrote on his blog, “Unfortunately, I worked in a bagel factory in 1977…baking bagels…including the “everything” bagel.

Gussin’s response: “The last thing I want is a brouhaha over the ’everything’ bagel. It brings smiles to people’s faces. It doesn’t deserve controversy. It’s a nice thing’.”

_______________

*In this dish, the chef has crusted the salmon with “everything,” and sauté it until the topping is toasted. The salmon is finished in the oven and served with crisp fried capers, lightly wilted arugula with red onion, polenta and buttermilk sauce.

†We use much less salt than most recipes. We find “everything” bagels to have too much salt.
 
 

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