Bouchon Bakery Bacon and Liver Dog Treats for My Cover Boy

The Coronado Eagle & Journal, our little community newspaper, holds an annual pet photo contest. First, second and third place prizes donated from local merchants are awarded in several categories - Best Friends, Chill'n in Coronado, Pet in Action, Most Unusual and Look-a-Like.

This year I entered a recent photo of Trapper in the Pet in Action category. A few weeks later, I received an e-mail from the newspaper copywriter advising me Trapper would be on the cover of Coronado Magazine and to stop by the office for some extra copies. Yeah, we won!

The Eagle came out a few days later with the Coronado Magazine tucked inside. WOW, a big color photo of my boy plastered on the cover! I excitedly flipped through the pages to find the winners in each category. What? Trapper didn't even place?!!  After seeing the tiny photos of the winners, buried on pages 17-18, I willingly accepted defeat. Yep, that's okay, Buzi, Dodge and Luke...look who made the cover and who has a full jar of Bouchon Bakery Dog Treats! And you can go stick your Milk-Bones where the sun don't shine...

Trapper the Cover Boy

My cover boy deserved a treat, and I've been promising to make him the dog treats in my Bouchon Bakery cookbook. Leave it to Thomas Keller to come up with foie gras and bacon dog treats (he originally used foie gras trimmings from The French Laundry, but now uses chicken livers). Trust me, Trapper couldn't tell the difference and I'll bet your dog won't either.

Bacon, chicken livers, flour, cornmeal and chicken stock

Bacon! Sliced, cooked and drained.

Chicken Livers! Sauteed and smashed to a paste.

Bacon, chicken livers and cornmeal pulsed together in the food processor.

Transferred to the mixer bowl and mixed with flour and chicken stock until dough forms.

Dough rolled and cut with a dog bone cookie-cutter.

Bake for 3 hours, glaze, and bake again for 30 minutes.

Patiently wait until cooled completely.

Bouchon Dog Treats

Bouchon Bakery Dog Treats
Slightly adapted from Bouchon Bakery
(Makes about 50 treats)

Ingredients:

12 ounces sliced bacon, cut into 1-inch wide pieces
1 lb. chicken livers, cut in to ½-inch pieces
¾ cup fine cornmeal
3 cups all-purpose flour
1 cup chicken stock

3 tablespoons ketchup
1 tablespoons egg whites

Preparation:

Heat a large nonstick frying pan over medium-high heat.  Add the bacon and cook for about 10 minutes, until it has rendered its fat and is a rich golden brown.  Remove from the pan and drain on paper towels.

Pour off all but 2 tablespoons bacon fat.  Add the chicken livers to the pan and sauté, turning them frequently and smashing them slightly, with the back of a large spoon, for about 5 minutes and broken down to a paste.  Remove from the heat.

Place the bacon in a food processor and pulse a few times to grind it.  Add the chicken livers and process to combine, and then add the cornmeal and process until you have a coarse mixture.

Transfer the mixture to a bowl of a stand mixer fitted with the paddle attachment.  Turn the mixer on low, slowly add the flour, and mix to combine.  Slowly pour in the chicken stock and mix until the dough begins to gather around the paddle and feels moist to the touch.  Remove the dough from the mixer and knead it just enough to combine.

Position the racks in the upper and lower thirds of the oven and preheat oven to 250 degrees.  Line two sheet pans with silpats or parchment paper.

Roll out the dough to about 3/8 to 1/2-inch thick. Using a dog bone cutter, or whatever shape you desire, cut out the treats and arrange them on the prepared sheet pans.  Knead the trimmings together, roll out, and cut out the additional treats.

Bake until the treats are completely dry, about 3 hours (1-½ hours in a convection oven). Remove from the oven and lower the temperature to 200 degrees.

For the glaze: Whisk together the ketchup and egg whites in a small bowl and brush it over the top of the warm treats.  Return the pans to the oven and bake for 20-30 minutes, or until the glaze has set.  Place the pans on a cooling rack and cool for 5-10 minutes, then transfer the treats to the rack to cool completely.

The treats can be stored in a covered container for up to 1 month.

***

Trapper's Table: Pumpkin Peanut Butter Dog Biscuits

It's my birthday today - I'm ONE year old!

It seems like only yesterday when I left my Newf mom and brother Paddington in Michigan and flew to San Diego. I'm so happy brother Nicholas came with me in that big scary airplane. When we arrived in San Diego, my new mom came up to see me and Nicholas. She didn't know which of us she would be able to take home, but I tugged at her heart strings and she fell hard for me.

When mom found out she could have me, I was so excited to come to my new home to Coronado. Dooley was there waiting for me. He was 13 years old and I'm fortunate to have been able to spend some quality time with such an awesome half-brother. He taught me a few things in those four months and I'm proud to carry on his gentle spirit.

I was kind of lonely when Dooley left us, but quickly made friends all over the island.

Just look at me - I was such an adorable pup. I attracted so much attention at Starbucks every morning, especially from cute little girls who came up to hug me all the time. They still do. 

 People always ask if they can take my picture and mom goes through the daily questions like how much I weigh, what breed, how much do I eat, and do I shed. And then there's those folks who point at me and call me a bear or, even worse, a St. Bernard or  Bouvier. Please! I just shake my head and let the drool fly.

Of course, during my first year, I did what most puppies do. I tore up a few plants and swallowed a few socks. I still seek out socks, but my latest trick is grabbing the dish towel off the counter and running through the house.

Mom buys me toys all the time, but I chew them up pretty fast.

For some reason, I just love having something in my mouth. My jolly ball is one toy I haven't been able to destroy and boy do I love that thing. You can see me in my jolly ball video on the blog's Facebook Page. 

This is my green duck. I actually still have him, but he's now the headless green duck.

 This used to be my favorite napping step, but then I got too big.

 This was my squirrel-cat. He was supposed to be indestructible.

I think he was almost $20. Bad kitty - he was history in less than 8 hours.

During the summer, I loved going out in the front yard for my watermelon snacks.

This photo won me "Pet of the Week" on the Embrace Pet Insurance Facebook Page.

After eating those three socks, mom decided to insure me.

I have not been to the vet in several months, so I'm not sure how much I weigh - I'm thinking at least 150 lbs. Mom feeds me well with a part raw diet of fish, turkey, lamb, veggies and fruit. I have my own Vitamix for blending all the veggies and fruit and we shop at Restaurant Depot for cases of fish and meat. I'm a growing boy!

Here's a fairly recent iPhone photo of me at Starbucks. Mom posted this one on Facebook and my Newf fans just went crazy. I have so many of my own Facebook fans it's ridiculous. Mom gets a few likes when she posts her food photos, but my likes skyrocket in comparison.

For my birthday, I got a new jar of Quackers duck jerky strips. Uncle Bradley surprised me with a bag of Nutter Butters at Starbucks this morning. Mom also made me these holiday dog treats featured in the American Kennel Club's December newsletter.

They're definitely blog-worthy, so I'm sharing them with you. Tell your mom to make you some!

This morning, on my birthday walk to Starbucks

Homemade Newf Treats all wrapped up for me!

They're made with whole wheat flour, pumpkin puree, peanut butter, eggs, and cinnamon! 

Simply whisk together the dry ingredients in one bowl and the wet in another.

Combine the wet and dry in one bowl, knead it all together until a dough forms, roll it out, and use a dog bone-shaped cookie cutter to cut out about two dozen biscuits. 

Gather up the dough scraps, roll it out again, and cut more biscuits.

Bake for 40 minutes, allow to cool, and then sit like a handsome boy until you get one.

Happy Birthday to me!

Pumpkin Peanut Butter Biscuits
Courtesy of American Kennel Club
(Makes about 2 dozen biscuits)

2 1/2 cups whole wheat or barley flour
2 eggs
1 cup canned pumpkin
3 tablespoons smooth peanut butter
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F.

Stir dry ingredients in medium bowl. In separate bowl, whisk together eggs, pumpkin, and peanut butter. Add egg mixture to flour mixture and knead thoroughly. Dough should be dry and stiff (add small amounts of water as needed to make it workable.  If dough is too sticky, add small amounts of flour).

Roll dough into half-inch thickness and cut into half-inch pieces, using a knife or cookie cutter.

Bake about 40 minutes, or until hard and dry. Feed a couple to a slobbery Newf and store in an airtight container.

Monday Morning Blues and a Pasta Fix

Trapper shared my Monday morning blues. Within moments of being tossed outside on a rainy day, he retreated to the shelter of the doorstep sporting a kinky hairdo and look of disgust. Less than 10 minutes later, I was stranded on the side of the freeway with a flat tire, in pouring down rain and rush hour traffic. My hair was also frizzed from the rain and I can assure you my look of disgust wasn't nearly as cute. I called work, only to find out the network was down and there was no point coming in. So, I waited for the CHP to escort me off the freeway and John to come to my rescue. Razor blade in my tire. Nice.

The storm has passed, the sun is shining, and Trapper is still adorable. He's quite content with our early morning Starbucks routine, and is rapidly accumulating his own fandom. Brother Nicolas may come for a puppy play date on Sunday, and puppy photos are likely to continue for quite some time.

Several days of rain...

Sunny skies and flowers in bloom to welcome spring...

Inspiration for this Rigatoni alla Castellana came from Il Fornaio's Trentino-Alto Adige menu, and two leftover pork chops. In addition to thinly sliced pork and thick, chewy rigatoni pasta, it soaks up flavor from bacon, cream, brandy and cheese. But the fattening ingredients are balanced by a healthier additions - shiitake mushrooms, garlic, shallots, thyme, and a few handfuls of fresh spinach. A small serving (with a hefty glass of wine) is all I needed to chase away my Monday blues, bid farewell to the rain, and welcome the first day of spring.

Rigatoni alla Castellana
Inspired by Il Fornaio
Serves 4

Ingredients:

½ cup stemmed dried shiitake mushrooms

1 cup hot water

12 ounces rigatoni pasta

1 tablespoon olive oil

4 slices thick bacon, cut crosswise into 1/4 inch pieces

4 ounces thinly sliced cooked pork (from leftover pork chops or tenderloin)

¼ cup minced shallots

2 cloves garlic, minced
1/4 cup brandy

1 ½ cups heavy cream

1 teaspoon chopped fresh thyme

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 ounces fresh baby spinach

½ cup grated Parmigiano-Reggiano cheese

Preparation:

1.  Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve ½ cup of the liquid and roughly chop the mushrooms. Set aside.

2.  Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10-12 minutes (or according to package directions).

3.  Meanwhile, heat the oil in a large skillet over medium heat. Add the bacon and sauté until browned and just slightly crisp, but still chewy.  Remove the bacon from the pan with a slotted spoon onto a paper towel and set aside.

4.  Add the shallots to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the ½ cup reserved mushroom liquid, and ¼ cup brandy, and bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the half of the cheese and stir to incorporate. Add the bacon, sliced pork and spinach and heat just until the pork is warmed through and the spinach is slightly wilted.

5. Drain the pasta and add to the pan with the sauce, tossing well to coat. 

6. Divide the pasta between four serving bowls, garnish each with the remaining cheese, and serve immediately.

Falling for You: Irish Cheddar and Chive Souffle

It seems I've neglected the blog, and my kitchen, this past week. French Fridays with Dorie is already here again, and I haven't published a post since last week's French Fridays. I happily blame it in part on this attention-sponge, who eats three times a day and is already up to 43 pounds at just 12 weeks. We can't walk into the kitchen without him bouncing up, perking his ears, cocking his head, and then flying into the kitchen to see if he's getting another meal.

Trapper, drifting into puppy nap time

Not to say we haven't eaten quite well this past week - that's definitely not the case after making the rounds to three Coronado restaurants.

Last Friday, we sat out on the patio for a sunset Happy Hour at Saiko Sushi, sipped $5 glasses of wine, and shared a few of the happy hour and house specialities: Saiko Edamame (seasoned with celery salt and garlic), Saiko Roll (salmon, yellowtail, crab, wasabi, aioli, eel sauce, tempura fried), and the Rey Roll (seared albacore, tempura shrimp, crab, apple and mustard vinaigrette).

Saiko Edamame

Saiko Roll

Rey Roll

On Monday, Leroy's Kitchen + Lounge invited us to photograph a Wine Dinner featuring Fritz Underground Winery (Dry Creek Valley, Sonoma County, CA). The five course menu offered Asparagus Soup, Steamed Mediterranean Black Mussels, Mar i Muntanya, Spice Rubbed Tri Tip, and Zinfandel Poached Strawberries, paired with Fritz wines. Emily's Mexican Chocolate Cake Martini sealed the deal.

Our top pick of the evening was the Mar i Muntanya, a multi-layered paella-esque creation, paired with Fritz Pinot Noir.

Mar i Muntanya

Leroy's Kitchen + Lounge added a few new dishes to the regular dinner menu, including Diver Scallops with Asparagus Risotto, California White Seabass, and Duroc Bone-in Pork Chop. You can see our photos of the Fritz Wine Dinner, and new additions to the menu, on Leroy's Facebook Page.

Seared Diver Scallops with Asparagus Risotto

On Tuesday night, we photographed Il Fornaio's Passaporto Dinner celebrating some of the Festa Regionale crowd-pleasers. We photographed, and promptly devoured, Pasta alla Castellana from the Trentino-Alto Adige region. Rigatoni pasta tossed with pork tenderloin, bacon, shiitake mushrooms, Parmigiano, brandy, cream and fresh thyme...need I say more?

Chef Giorgio

Pasta alla Castellano

Last night, I was finally able to get to this week's French Fridays with Dorie recipe, Cheese Souffle. In honor of St. Patrick's Day, I substituted Irish Reserve Cheddar Cheese and chives, in place of Dorie's Gruyere and nutmeg.

Souffle Mise En Place

Rather than making one large souffle, I played around with a few different sizes...

Petite Souffle

Individual serving in a small ramekin

While attempting to get one last photo of two souffles together, I rushed to get them from the oven to the table and dropped the second on the table. Souffles fall quickly once removed from the oven, but they really fall fast when dropped! Despite doing what souffles do best, falling rapidly before your eyes, the flavor and texture was grand.

To accompany our souffles, I made these Sweet and Sour Glazed Pork Chops from Saveur. During grilling, they are brushed with a reduction of balsamic vinegar, honey and rosemary. I cooked ours stovetop, in a dutch oven, and they were tender, flavorful and pretty alongside the souffles.

Within minutes of posting a photo of my fallen souffle on Facebook last night, I received the most heartwarming e-mail from Ann, who gave me permission to share her words and photo:

"Despite your French Friday's with Dorie disaster, you are an inspiration to all of us. I love your blog and of course, Dooley and Trapper! My Sister Sal and I made this dinner last week, with Trapper supervising! See attached photo! Have a great weekend!"

Ann's Chicken Picatta, inspired from this post

Thank you, Ann. You truly made my evening with your e-mail and photo!

***

French Fridays with Dorie is an online cooking group, dedicated to Dorie Greenspan‘s newest book Around My French Table: More Than 300 Recipes from My Home to Yours. As members of the group, we have purchased the cookbook and cook along as much as we can. There is a new recipe each week, and we post about that recipe on Friday. We are asked to refrain from posting the actual recipes on our blog. The book is filled with stunning photography, and personal stories about each recipe, which makes it that much more intriguing. I highly recommend adding it to your cookbook collection if you haven't already!