You Say Potato-I Say Potata

While I'm not one to argue with Fred and Ginger, I do think there is only one way to pronounce potato, and its not with a tah at the end.  However, this post is not about any controversy around potato pronunciation (I just thought it would be a good opener), its about potatoes in dog food.  As grain free dog foods have become more popular more and more dogs are eating foods that eliminate grains like corn and wheat and instead turn to potatoes for carbohydrates.  My own dogs eat a rotation of grain free kibbles, all of which feature potatoes some where on the ingredients list.  Still potatoes and dogs can be a somewhat contreversial topic.

Dogs do not require any carbohydrates to survive.  The nutrients needed for a dog to function and be healthy are proteins and fats.  Unfortunately proteins and fats can be pricey, particularly high quality proteins, and many dog food companies bulk up their foods with low cost carbohydrates such as corn and wheat.  These ingredients provide a low cost source of energy for dogs but they don't provide optimal nutrition.  Concerned about their dogs getting too many carbohydrates and not enough protein and wanting to closely match a dog's ancestral diet, more and more owners are feeding their dogs raw food, and often prey model raw.  

Unfortunately owners who want to feed kibble but also want to feed as close to a natural diet as possible are left with a problem: a completely carb free kibble is an impossibility as some form of carbohydrate is essential to the kibble making process.  However, owners don't need to panic, carbs are not necessarily bad for dogs.  Even though they are not essential to the canine diet they do provide energy and nutrition and when they are of high quality carbs they can even be beneficial.    When looking for a good quality kibble its important to look for one with a high protein content, the first ingredients listed should be meat or fish  products such as chicken, chicken meal, salmon, etc.  Farther down on the list should be your carbohydrate sources and ideally those should not be form corn, wheat or soy.  Wheat, corn, and soy are difficult for dogs to digest, provide no nutritional value, and often trigger allergies.  A much better source of carbohydrates is the potato.

Sweet potatoes and white potatoes both contain important nutrients, such as calcium and potassium.  Of the two sweet potatoes pack more nutritional punch then white potatoes.  They have a lower glycemic index then white potatoes which can be important for dogs with diabetes as foods with high glycemic index cause blood sugar levels to rise.  There is also evidence that foods with lower glycemic index and more healthy overall and can help in weight control.  Sweet potatoes also have high levels of beta-carotene, a powerful anti-oxident, and plenty of fiber.   These are all reasons that I'm happy when I see sweet potatoes listed on the ingredients list in my dogs food. 

Of course sweet potatoes aren't just for kibble.  I often add sweet potatoes to the kibble topper stews I make for my dogs and they enjoy dried sweet potato chews.  This weekend  I made stuffed potatoes for my husband and myself and I got to thinking about how I could create a similar treat for my dogs.  Luckily Kolchak puggle had already come up with a terrific potato treat for Super Sunday Potato Skins.  The only change I made was to use sweet potatoes and to top them with some fat free yogurt.

 
 
 In case your interested in the people friendly recipe here it is:

Baked Stuffed Potatoes

 4 large russet potatoes
Olive Oil
Kosher Salt
1 cup diced brocolli
1 minced shallot
1 1/2 cup diced mushrooms
1 tbsp butter
8 ounces sour cream or greek yogurt
1/2 to 1 and 1/2 cup shredded or diced cheddar
Paprika


Preheat oven to 400 degrees.  Prick potatoes with a fork and rub with olive oil and sprinkle with salt.  Bake 1 hour and 15 minutes until tender when pierced with a fork.  Turn down oven to 350.  Meanwhile, saute the shallot, broccoli, and mushrooms until wilted, about ten minutes.  Cut a little of the top of the potatoes.  Scoop out the potato flesh leaving just enough so that the potatoes still have  a structure.  Mix in the sour cream or yogurt, cheddar, or vegetables and season with salt and pepper.  Spoon back into the potatoes and sprinkle with paprika if you have extra filling, which you probably will, spoon some into a small baking dish and bake side along the potatoes for fifteen minutes.

Tasty Tuesday-Cheese Ball!!!

Every once and a while I like to make a dinner of appetizers for my husband and myself.  I'm partial to retro tinged classics like shrimp cocktail, sweet and sour meat balls, and of course cheese balls.  Then I can pretend our home is the setting for a glamorous vintage cocktail party.

 A few weeks ago I made a cheese ball so deliciously indulgent that after a few crackers worth I tossed it to prevent any further consumption, but it was totally worth it.

Delicious Cheese Ball

In fact it was so tasty that it got me thinking about a cheese ball for dogs.  I mean why should people have the fun.  If I ever do have a real cocktail party with guests and everything, unlikely, wouldn't it be fun to have appetizers for the dogs as well?  I think so.   Luckily my dogs tolerate dairy well and they all love cheese so my primary tax was defatting and simplifying the recipe.  I can't say the end result is healthy but its not terrible and the dogs sure loved them.

Canine Cheese Balls

Everyone loved the cheese balls even my big old guy Norbert who looks rather stoic in this picture.

 Now for the recipes, of course you can change up a cheese ball any which WAY you like by using different cheeses and seasonings.

Cheese Balls for Dogs

• 8 oz fat free cream cheese
• 1/2 cup shredded fat free cheddar 
• 5 baby carrots, diced

Stir the above ingredients in a bowl and form into balls with your hands.  Voila! cheese ball.

Amy Sedaris's Lil' Smokey Cheese Ball

Definitely half this, I should have.

2 cups shredded smoked Gouda cheese
16 ounces cream cheese
1/2 cup butter
2 1/2 tablespoons milk
2 1/2 teaspoons steak sauce
1 cup chopped nuts

Directions:

Bring all ingredients to room temperature.
Beat the Gouda, cream cheese, butter, milk and steak sauce together in a bowl until combined.
Chill overnight.
Roll the mixture into a ball.
Roll the ball in the chopped nuts.
Serve at room temperature with ritz or club crackers

In the end I'd really much rather spend an evening at home with my dogs then at any silly cocktail party!

Black and White Sunday (and a Sunday Supper)

Awhile ago I did some Sunday supper posts on this blog in order to share my love eating (and cooking).   Most of the recipes where from places that I'll likely never get to visit, a virtual vacation of sorts.  Although I liked doing the posts, I let them slide by the wayside, but this weekend I made something so delicious I had to share.   But first, a picture for black and white Sunday.  Appropriately it was taking while walking, if you make this recipe you will want to take a long walk before or after.

 Banh Mi Pork Sandwich in the Slow Cooker
Banh Mi Sandwiches are the result of a union of French and Vietnamese dating back to the French colonial rule of Vietnam from the 19th century until the 1970s.  I adopted this recipe from a few versions I saw online.  Its very easy but takes a while to make start at least one day ahead.
Ingredients:
For the Pork
 1 5lb pork shoulder 
1/2 cup water
1/2 cup sugar
1/2 cup fish sauce
2 limes, juiced
2 diced Thai chilis

Heat the sugar in a heavy bottomed sauce pan over low medium heat until it melts and carmelizes to a golden brown.   Remove from the heat and slowly and carefully add the water, sugar, and fish sauce.  The caramel will harden but this is OK.  Place the pan back on the low  heat and cooking carefully until the caramel melts again.  Stir carefully to make sure everything is combined and cook at a low simmer for 6 minutes.  Remove from the heat and add the chiles and lime juice.  Place the pork shoulder in the slow cooker and pour over the sauce.  Turn to make sure the pork is coated.  Cook at low in the slow cooker for 10 to 12 hours.   Refrigerate overnight, no need to seperate the pork and cooking juice, I just put the slow cooker insert in the fridge.  About one to two hours before you want to serve the sandwiches remove the pork from the fridge and scrape of as much fat as you can.   Place the slow cooker insert back in the slow cooker and put the pork on the warm setting to heat through.

Pickled Daikon Radishes and Carrots
1 1lb carrots, peeled and cut in thick matchsticks
1lb daikon radish, peeled and cut in thick matchsticks
2 cups warm water
1 cup distilled white vinegar
4 tbsp sugar
4 tsp salt

Mix the water, vinegar, sugar, and salt together until the sugar dissolves.  Place the carrots and radish in a container and pour over the vinegar mixture.  Stir to combine.  Leave to sit at room temp for one hour and then refrigerate overnight.

Assembly
Baguettes(the pork makes enough for several baguettes and can feed an army)
Pork
Pickled Carrots and Radishes
Cilantro
Sliced Chiles (optional)

Cut the bread in sandwich sides portions and remove some of the filling.  Spoon in the warmed pork and top with pickles and cilantro and chiles if you like the spice.

 

English Summer in a Glass

If you read this blog or have looked at the title, then you know that I live in the big city. Here are some of the sites we routinely see:

The NYC skyline (not that near our house but its a pretty sight).

Our tiny concrete carport back yard.

Rowhouses

And our porch, (apologies for he super old picture.)

However, I wish I lived here:

That is why in the summer one of my favorite drinks is the summeriest, Englishiest thing out there, it could almost transport you to the English cottage of your dreams.

Pimm's Cup

 

2 ounces Pimm's Number 1 liquor

Ice
Lemonade, preferably fizzy lemonade
small handful mint, chopped
Cucumber Sliced and one long spear
Orange Slice

Fill a tall glass with ice.  Add 2 ounces of Pimms and top with Lemonade.   Put in the mint, cucumber, and orange slices.  Stir it up with a cucumber spear.  Yum!

 

Pupsickles and Popsickles (and a product review).

Credit for this recipe goes to Kolchak Puggles mama who came up with this delicious idea for Pina Colada inspired Taste of the Tropics Kong stuffing.  Sadly the hounds really don't like eating out of Kongs, I know weird.  I agree with Kolchak Puggle that Kongs are a great way to keep a dogs brain busy, and I used to stuff a kong with pb and banana (too ingredients they love) freeze and leave for work, Id come home to the very top licked and melting PB and banana on the kitchen floor.   Now they are left with some other chews and toys, they love chewing on the Bad Kong balls, and everyone is happy.

Kolchak's mama mentioned the famed song:

If You Like Pina-Coladas

And Walks in The Rain...

It put a smile on my face for this reason.  My late father who was a very funny person, was something of a connoisseur of goofy pop music (apologies to anyone who really likes the Pina Colada song).  He used to play the record for my friends and I when we are in junior high until we laughed ourselves silly.   Enough of memory lane.  Here is the recipe for the pina colada pupsicles.

Pina Colada Pupsicles

1 cup pineapple chunks

1/4 cup low fat plain yogurt

2 ripe bananas, sliced

1/2 cup pineapple juice

3 tbsp unsweetened coconut flakes

Puree all the ingredients in a blender and pour into the Popsicle molds.  This should make four or five large pupsicles.

As you can see from the pictures below the pupsickles where a big hit, my husband was swamped  with eager pina colada mad patrons like the most popular bar tender at a beachfront tiki bar.

 Rather then leave all the fun to the hounds, I wanted to make some Popsicles for my husband and my self, particularly since I wanted to try my new  Tovolo Groovy Icepop Molds.   So I made these peaches and cream ones from epicurious and they where delicious.

Peaches and Cream Popsickles

4 ripe peaches, diced, no need to peel

1/2 cup sugar

3/4 cup greek yogurt, preferably full fat

1 tsp lemon juice

1/3 cup water

2 tbsp Amaretto

Combine all of the ingredients in the blender and our into molds and freeze overnight.  If you don't have Amaretto you can easily substitute almond or vanilla extract.

 

Now for the review part of this post.  I absolutely love my Tovolo ice pop molds.   They are $12.99 on amazon, free shipping if you have prime like I do, and they are the best popsicle molds I've tried, and I've had several.  For one things they are made of strong but flexible BPA free plastic and they are designed to stand up easily in the freeze.  The molds fit comfortable into the base.   Some reviewers on amazon complained that the pop sickles where a bit large, but perhaps due to my piggish appetite I liked this aspect.    With a quick run under some hot water I was able to remove the popsicles easily, many other molds I've tried left the Popsicle behind in the mold and the stick in your hand.  If  you are planning on making any popsicles this summer either for yourself or your dogs I thoroughly recommend this product.

Mom's New Phone (and a recipe)

Despite having a blog our mom is not always the most tech savvy person, she had what was pretty much the oldest phone ever, not only was it a bar phone, but the back had fallen off and mom lost it.  We told her we needed a cool phone so we could network with east but for months she didn't listen.

Finally last week she got the I-Phone 5

"Cool mom, now I can tweet, and post, and Instagram from anywhere!"

Mom is really liking Instagram (we can't seem to easily embed photos in our post so if you cant see them in the post there is a feed on the side of the blog):  If you are on Instagram maybe you could follow us, right now we have only 2 followers which is kind of sad (we have a little link on the side of the blog).  It took mom forever and numerous false starts but she finally realized how to put her  Instagrams into this post.  I think you will agree the ones of us are best.

Now for the recipe, even though its poisonous to dogs.  Mom and Dad really like Rhubarb and as Rhubarb season is pretty short mom likes to take advantage.  This morning,  she made Rhubarb Scones the recipe is from Food 52, but mom changed it a little, (she also thought the instructions where a big vague).

Rhubarb Scones

3 stalks of Rhubarb sliced thin (or diced if you are not going to use the food processor) 
2 1/2 cups cake flour plus 5 tbsps
1 tbsp baking power
1/2 tsp salt
1 stick cold butter, diced
1/2 cup vanilla sugar (you can make vanilla sugar by putting a vanilla bean in a tupperware container or jar with some about a pound of sugar and leaving at least over night, it will last forever.  Alternatively if you don't want to make vanilla sugar you can add a 1/2 tsp of vanilla extract to the dough).
3/4 cup heavy cream plus 1 tbsp

Preheat the oven to 425 degrees.

Mix the rhubarb with 3 tbsp vanilla sugar.  Mix the flour and salt and baking powder together in a bowl or in the food processor.  Add the butter and cut in with two knives or pulse in the food processor, the mixture should have chunks of butter about the size of small peas.   Add the sugar and pulse or mix quickly.   Add the rhubarb and pulse a few times or mix.   Add the cream and mix or pulse gently until the dough comes together.  Transfer to a floured surface and pat out into a 9 inch round with floured hands.  Slice the circle into about 8-10 triangles.   Transfer to a parchment lined baking sheet  and bake 20 minutes, rotating once, until just barely golden.

Tasty Tuesday-Fish Delish

Fish has lots of benefits for dogs its got heart healthy good fats and plenty of antioxidants and I give all five of my dogs salmon oil every day.  I also try to give them treats and chews with fish in them on occasion, and when I do they are a universal favorite.   One of the best fish treats on the market are Cod Skins from Polka Dog Bakery.  

Like all Polka Dog Products Cod Skins are made from USA human grade ingredients.  The cod is caught by fisherman in Maine and Alaska and is dehydrated and hand twisted at the Polka Dog factory.   My dog love these treats so much that I had a hard time even getting a picture of them eating them, they crunch them right down.  (I will say that Cod Skins are not a long lasting chew.)    You can see in the picture below that Weasley is blurry because he is hopping about with excitement for his Cod Skin. He runs right into his pen to eat them (I always feed these treats with the dogs separated since they are so high value I don't want any disagreements.)

If the dogs where going to have a fishy treat I decided I should too.  Its soft shell crab season now and I love soft shell crab (my husband not so much).  So I made a soft shell crab sandwich for one.

Soft Shell Crab Sandwich adapted from Ina Garten

1 soft shell crab, cleaned
about 1 cup buttermilk
2-3 tbsp mayonaise
a tsp of chopped fresh dill
1/2 tsp minced capers
1/2 tsp minced gherkins (optonal)
1/8 tsp anchovy paste
1/8 tsp whole grain mustard
1/8 tsp white wine vinegar
1 cup flour 
1/4 tsp cayenne pepper
salt and pepper
1 tsp butter
1 tsp olive oil 
sliced tomato 
butter lettuce
roll, I used a brioche roll

Soak the crab in a shallow bowl in the buttermilk for 15 minutes, turning once.  Meanwhile combine the mayo with the dill, capers, gherkins, anchovy paste, mustard, and vinegar in a small bowl.   Heat a the butter and oil in a skillet over medium  high  heat.   Whisk the flour, cayenne, and salt and pepper to taste in a shallow bowl and dredge the cab in the flour mixture.  Add shel side down to the skillet and cook three minutes per side.  Its best to wait the crab down with something like a cast iron skillet while it cooks.   While the crab cooks slice your roll and spread it with the mayo mixture and layer on the butter lettuce and sliced tomato.   Put the crab on the roll and eat immediately.  Delicious! (no matter what husband says)

Tasty Tuesday-Raspberry Marshmallows (and a Birthday)

Today, mom is 245 years old in dog years, and she is feeling a bit old.  She said something about not being in the snappy 18-34 year old demographic any more and we have caught her spending money on wrinkle cream that we feel would be better spent on biscuits.  Still, we were happy when she decided to cook something special for her birthday, surely for a birthday it would be liver flavored, but no silly mom made Raspberry Marshmallows, which apparently we cant even eat.  She has never made marshmallows before and she says they are a snap (you will need a candy thermometer to make them), plus they are kind of upscale version of those Marshmallow Peeps in the stores this time of year.

Raspberry Marshmallows (adapted from Ina Garten)

1 small container fresh raspberries, about a 1/2 pint.
3 envelopes unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1 tbsp vanilla
Powdered (confectioners) sugar for dusting

Puree the raspberries in a blender or food processor.  If you want you could strain the seeds but mom didn't bother.   Set the raspberries aside.

Put 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attatchment and sprinkle over the gelatin, don't stir.   Set aside so the gelatin softens.

Combine the sugar, corn syrup, salt, and 1/2 cup of water in a sauce pan.  Heat over medium heat until the sugar disolves.  Attach the candy thermometer and turn the heat up to high, cook (without stirring) until it reaches 240 degrees on the candy thermometer.  Turn off the heat.  Put the mixer on low speed and slowly pour the sugar syrup into the gelatin.  After you pour in all of the syrup turn the mixer up to high and beat for 15 minutes until very thick and white (it will be just like marshmallow fluff). While the mixer is going line a 9x13 inch baking pan with plastic wrap and dust generously with confectioners sugar.

When the 15 minutes is up beat in the vanilla and raspberry puree on medium low speed.  Quickly pour the marshmallow mixture into the lined pan and use a spatula to spread it evenly.  Dust with more confectioners sugar.   Allow to sit over night to firm up.   In the morning cut into squares and store in an air tight containers.

Even though we can't eat the marshmallows since its mom's birthday we have decided to forgive her and love her anyway.

3/14 It's Pi (or Pie) Day!

If you are like our mom you are not a fan of Pi as in the tricky  math and the number or 3.14159265..... that never ends.   However, like most people she does like Pie, as in the tasty treat, and every year around March 14 she makes one.  Last year mom was feeling English and made Tweed Kettle Pie and Banoffee Pie.  This year she decided to think more Irish, for St. Patrick's day.

The resulting Grasshopper Pie is not even remotely Irish, its actually American, probably from the South, but it is a pretty St Patty's Day green.   Its also a boozy pie with chocolate so not for sharing with any pups, but  appropriate for a drink loving Holiday and its super easy.

Grasshopper Pie  from Nigella Lawson

Crust
28 oreo cookies
1/4 cup semisweet chocolate chips
3 tbsp melted, unsalted butter

Filling
3 cups mini marshmallows
1/2 cup whole milk
1/4 cup Creme De Menthe
1/4 cup Creme De Cacoa
1 1/2 cups heavy cream
green food coloring, a few drops

In the food processor grind 27 of the cookies and the chocolate chips to  crumbs.

Add the melted butter and mix well.  Press into a 9 inch glass pie pan

Place in the freezer while you make the filling.   Put the marshmallows and milk in a sauce pan over low heat 

and stir until the milk is foamy and the marshmallows have mostly melted, do not boil!  Remove from the heat and transfer to a heat proof bowl.  Whisk until the marshmallows are completely melted.  Then whisk in the creme de menthe and the  creme de cacoa.

Put the marshmallows in the refrigerator to cool while you beat the cream  with an electric mixer fitted with the whisk attachment until soft peaks form.   Pour in the cooled marshmallow mix and beat in until it thickens, it will be pretty soft so don't worry if it doesn't get very thick.  Lastly, beat in a few drops of green food coloring.

Pour the filling into the pie and top with a crumbled oreo.

Refrigerate, covered with foil, for four hours OR if you want to make it in advance freeze it uncovered for a few hours and then wrap it well in plastic wrap and tin foil and keep in the freezer for up to three months.  When you want to serve it place it in the refrigerator over night to thaw.

If you are interested in some other Irish inspired deserts here is a link to some Chocolate Stout cupcakes we have made (with a bonus recipe for beef dog biscuits included).

Finally for Pie Day I have to post this video from one of my favorite shows, the pie celebrating Twin Peaks.  Heres Agent Cooper enjoying some Cherry Pie.   The perfect TV show to watch on Pie Day.