by Tanya Steel, Epicurious
courtesy of Puppy BowlIn my house, we are all gearing up for Sunday's big show. We will be watching every second, arguing over every bad play, groaning with every tackle, watching the ball go from one goal to the other. I am talking, of course, about the Puppy Bowl IX: The. Most. Awesome. Thing. On. TV.
Nine million of us will tune in to watch teams of adorable puppies cavort and chew, slurp up water from the bowl cam, and fight their furry friends for a "football." And just like the Super Bowl, the halftime show can be more interesting than the main event, so we will stay, glued, to watch the Kitty Halftime Show, featuring pig and porcupine cheerleaders. My sister's dog, Noodle, will have pride of place, watching intently, chewing on her homemade snack, a Gourmet dog biscuit. Yes, that's right, a recipe for a dog biscuit graced the pages of Gourmet.
It's amazing how many people cook for their dog. Pork chops, roast turkey, braised beef, leg of lamb, there is almost nothing people won't cook for their pooches. Indeed, veterinarians say that dogs should eat a healthy balanced diet comprised of lean proteins, complex carbs, and even some healthy fats. So, whole-wheat pasta with lamb meatballs sound good to you, Fido? How about roast leg of lamb with carrots and potatoes, Rex? The only items to avoid are raw meat, chocolate, onions and garlic, grapes, and raisins.
Do you cook for your dog? If so, what are some common dishes you make for your furry friend?
See More: Healthy Comfort Recipes for Any Day
Neither overtly salty nor sweet, and with a pleasantly grainy texture, these biscuits won a loyal following among staff dogs--as well as humans.
Gourmet/Yanes,Romulo Amakes about 5 dozen biscuits
active time: 40 min
total time: 9 1/4 hr
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 1/4 cups cornmeal
1 1/4 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup packed light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
1 cup plus 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1 large egg
a pastry or bench scraper; a dog-biscuit cookie cutter (available at sweetc.com)
* Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms.
* Turn out onto a lightly floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with scraper. Form into 2 balls and flatten each into a 6-inch disk.
* Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Grease 2 large baking sheets.
* Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on 1 baking sheet.
* Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough, using other baking sheet.
* Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake, switching position of sheets halfway through, until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.
* Biscuits keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 month.
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by Tanya Steel, Epicurious