Dog Treats

Dear Devon,

Is it crazy that I make dog biscuits? Is a dog's palette sufficiently refined to distinguish between milkbones, gourmet treats, and my homemade dog biscuits? I like to think it is. For those who object to dog food showing up on a food blog, my reply is: dogs need healthy, yummy treats, too!! The way I figure, dogs make me happy, so I should give them something that makes them happy, too. Since I'm lucky enough to be surrounded by adorable pooches, these treats won't last long.

My obsession with dogs didn't begin until I started working at my current job. Before, I had always hesitantly approached dogs. Oliver, the ultimate charmer, completely changed that. Before long, we were best buds. He follows me around, sits on my lap as I work, and licks my face at least twice a day. How could I not fall in love? Of course, he's hopelessly spoiled, but then again, he puts up with our crazy antics (see below).

I first got the idea to make dog biscuits when my friend Eva abandoned our island of New York for the sandy, mango-filled island of Vieques, Puerto Rico. Eva left with a suitcase in one hand and her four legged companion, Qilin, in her sidecar. Their departure was met with great sadness on my part, so as a parting gift, I made a big bag of these delicious treats. Qilin loves these dog treats so much, he'll do four roll overs for one!

He's not the only one who will do tricks for a tasty bite. Watch the amazing aerialist Kugel below:



What a superstar!

Ivy won't do tricks for her treats. She just attacks the camera for her tasty bite. Note the large smudge. Her sweet wet nose smashed into the lens.

Before writing this post, I polled a number of friends about the idea of putting dog treats on our blog. The reactions were mixed. For those who are a bit squeamish, I didn't post any pictures of the treats in progress, only the beautiful finished treats and happy doggie faces: Qilin (Parson Russell Terrier), Nala (Mutt or 'Sato') , Kugel (Beagle), Oliver (Jack Russell), Ivy (a proud Mutt), Dante and Casey (Mini Poodles, not pictured).


Dog Treats
makes 167 3/4-inch round treats
(inspired by Traunfeld, Jerry. The Herbal Kitchen)

1 2/3 cup flour
1/2 cup cornmeal
1 1/2 cup rolled oatmeal
1 tbsp garlic powder
1 medium sized carrot
1 bunch parsley, roughly 1 cup
1/2 cup peanut butter
1 egg
1 cup water

Preheat oven to 250 degrees. Line one large baking trays with wax paper. Set aside.

Using a food processor, process carrot and parsley, stems and all. In a separate bowl, mix together flour, cornmeal, rolled oatmeal. Add flour mixture to parsley and continue to process until the mixture resembles coarse sand. Scoop in a generous 1/2 cup peanut butter. With the machine running, pour in 1 egg and water through the feed tube. Process until a dense, doughy paste forms. It should smell of peanut butter, garlic, and parsley. Turn out into a large mixing bowl. The dough should be a bit wet and a little sticky.

Lightly flour a clean work surface. Roll dough to 1/2 inch thickness. Cut using cookie cutter of your choice. I chose the smallest round fluted cutter I own. It measures 3/4-inch in diameter. A small size treat will make any dog happy, from mini poodle to beagle. The dogs love it.

Bake in the oven for 2 hours until hard and dry. Cool in the oven overnight. Store in an airtight container, away from inquisitive sniffers and tail waggers.

Fried Bagels

Dear Devon,

Who said that food blogs have to be about haute cuisine? As much as I daydream about labor-intensive chocolate raspberry tartes, simple, easy to prepare meals are always on my mind. Inspiration comes in every form, from the elaborate desserts at the now-defunct Payard to one-day old bagels.

Next to beagles, bagels are one of my favorite things in the world. A freshly baked and boiled bagel, hot and warm, slathered with green-flecked scallion cream cheese is absolutely irresistible. Just thinking about this wonderful delight, I'm drooling on my keyboard. Even yesterday's bagels can make me jump out of bed. But when I'm feeling especially decadent, and there is not a chocolate croissant around, I fry a bagel in butter. It's absolute genius. The bagel develops a crisp and crunchy exterior, infused with the heady smell of melted butter, mottled and golden brown, while the bite remains chewy and dense. Any variety of bagel can be used. I generally choose an everything bagel. Sesame, salt, poppy seed, onion, I can never decide, so everything is usually the choice for one who wants it all! Delicious, delicious.







I welcome any excuse to use my whimsical bacon press. Every house should have one, if not for cooking, then for sheer nostalgia. Bacon presses belong in the days of toast racks and canning jars, both of which I endorse. Mine is particularly fun because of the cute pig cast on the pressing surface. I am also enthralled by the bold text "Bacon Press" emblazoned across the bottom, lest we forget what it is for: BACON!! If you don't have a press, you can substitute a brick, wrapped in foil. I have no experience with foil wrapped bricks, so I can't attest to their efficacy.


Fried Bagels

2 bagels, any variety
3 tbsp butter
cream cheese, of your choice

cast iron pan
bacon press

In a large cast iron pan, melt two tablespoons of butter.

Slice bagels in half along the equator and generously butter. Put the bagels cut side down into the melted butter. Place the bacon press on top of the bagels. Cook over medium heat, just until the bagels turn a golden brown. Check frequently to avoid burning your bagels.

Top with a big smear of cream cheese. Serve open-faced.

Toodles
Michelle