A while back I ordered a copy of The Culinary Canine and shared a couple of the recipes with you.{ 13 comments }
This recipe is another adapted from The Culinary Canine.
Ingredients
2 ounces Chorizo*
2 1/3 cup Whole Wheat Flour
1/4 cup Olive Oil
1/2 cup Apple Sauce (sugar-free)
1/2 cup grated Cheese
1 Egg
Directions
1. Chop the chorizo and fry until cooked, about four minutes. Transfer to a paper towel to blot the excess fat. Allow to cool.
2. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
3. Once chorizo has cooled mix all ingredients one at a time, stirring well after each addition.
4. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with the straight edge and score the dough horizontally and then vertically to make a grid (I used a pizza cutter). Be careful to score the dough, not completely cut through.
4. Place on your prepared cookie sheet and bake for 15 minutes. Refrigerate.
Makes 3 to 4 dozen Biscuits.
*The original recipe called for hard chorizo but I was unable to find any with out garlic so I settle for the sausage. It still had a lot of spices but since the recipe called for such a small amount I’m not concerned about it. If you don’t feel comfortable with it feel free to substitute 2 ounces of any cooked, ground meat.
Originally Published 10/31/2011
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When you had the idea for the cookbook what made you think of Kit Feldman to work with you?
I met Kit to discuss the race horse barbaro whom I had photographed intensively and when she spoke about her dogs, her love was obvious so I knew she would be authentic for a project like this
Which of the photographs was the most challenging to take?
All of them, dogs are harder than kids.. Dogs do what they please and don’t take much direction when it comes to posing for a camera
How did you decide where to take the photographs?
I wanted to make them all different so they did not blend into each other so I mixed them up and took suggestions from the chefs by what they enjoyed to do with their dogs
How may photographs did you take of each chef?
At least a hundred. Dogs don’t pose
Did you have to deal with any high-maintenance ‘diva’ dogs?
Yes, Diane Hendriks dog Lily didn’t want her photo taken and shied from the camera until I had a talk with her and told her, her big sister was going to get all limelight unless she came on board.. Ten minutes later she climbed up into a camera and gave me the best pose ever, like a true diva!
When do you know you have the photograph that you used in the book? How did you know it was ‘the one’?
You just feel it.. I have been photographing for ten years and it becomes a sixth sense
What tips do you have for people trying to photograph their dogs?
Patience, and make your dog comfortable with the camera
What did your dog eat today?
green beans, tofu, baby carrots, and a hard boiled egg topped with a bit of dry high end kibble.. I have a puppy so its important she gets kibble too
Thank you so much for taking the time to answer my questions Sabina!
You can find her and more of her gorgeous photos on her website and get your own copy of The Culinary Canine and cook up something special for your dog.
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These are the treats that Kit mentioned in her interview. You’ll find these and many more great recipes in The Culinary Canine.
Ingredients
1 Banana, mashed
1 cup Whole Wheat Flour
1 cup whole Oats
1/3 cup Honey (many need less depending on dough)
Directions
1. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl mix banana, whole wheat flour and oats stirring well. Once well combined slowly add honey until dough is formed
3. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with the straight edge and score the dough horizontally and then vertically to make a grid (I used a pizza cutter). Be careful to score the dough, not completely cut through.
4. Place on your prepared cookie sheet and bake for 15 to 20 minutes. Turn off the oven and allow the treats to remain for an additional hour to allow them to harden.
Refrigerate.
Makes 3 to 4 dozen Biscuits.
Originally published 10/25/2011
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