To watch the video of me making pizza, click here. You can see me making Focaccia and grissini from pizza dough in an episode of Baking Made Easy with Lauren.

Special Equipment:

• 5-quart mixing bowl, for rising dough
• Wooden surface, for kneading
• Pastry scraper
• Set of quarry tiles or a large pizza stone
• Two perforated 15-inch pizza pans, for baking pizza
• Docker or the tines of a large serving fork
• Food processor (optional), for grating cheese
• Baker’s peel, to remove baked pizzas from oven
• Two non-perforated 15-inch pizza pans, for serving baked pizzas to prevent sauce and cheese from running through holes
• Pizza wheel, the larger the better!

Ingredients

• About 3 tablespoons Garlic Confit Oil, or use extra-virgin olive oil, used as needed
• 1 package active dry yeast
• 1/2 cup lukewarm water for yeast, plus 2 cups lukewarm water for dough
• Pinch, plus 2 teaspoons sugar
• 1 scant tablespoon salt
• 1 to 2 teaspoons freshly ground black pepper (optional)
• Up to 6 1/2 cups flour (unbleached, all-purpose or use high-gluten bread flour, including flour for dusting (or use a combination of whole wheat flour and high gluten bread flour and use white flour for dusting
• Cornmeal, for pizza pans (preferably medium-ground)
• Glaze (optional): 1 egg white, at room temperature, mixed with 1 teaspoon water
• Sesame seeds (optional), for topping rim of pizza

Basic Topping Suggestions:

• Freshly ground black pepper
• About 6 cups freshly grated cheese (preferably a combination of fresh mozzarella, Muenster and Parmesan)
• 1 1/2 to 2 cups Marinara sauce
• About 1/2 cup chopped or slivered “Chiffonade” of fresh basil leaves

Additional Topping Suggestions:

• Cleaned, sliced and sautéed Mushrooms
• Thinly sliced pepperoni
• Fresh Chopped Garlic
• Thinly Sliced Onions or Leeks, sautéed in extra-virgin olive oil (see videos)
• Drained and coarsely chopped firm anchovy fillets
• Small cubes of eggplant, lightly tossed in seasoned flour and pan-fried in olive oil
• Diced potatoes, boiled 5 minutes, drained and pan-fried
• Pitted and Sliced Kalamata olives
• Roasted Red and Yellow Bell Peppers, seeded and sliced into thin strips
• Fresh Italian sausage, removed from casings and sautéed in extra-virgin olive oil with minced onion and garlic
• Crushed red pepper flakes (be careful)

1) To set up: Brush the interior of a 5-quart mixing bowl generously with olive oil and set aside for rising dough.

2) To assemble liquid mixture: Dissolve yeast in 1/2 cup lukewarm water with a pinch of sugar. In a large mixing bowl, combine the 2 cups lukewarm water, 1 generous tablespoon of the olive oil, salt, the 2 teaspoons sugar, and pepper, if using. When yeast mixture is creamy and starting to bubble, add to mixing bowl and briskly stir in just enough flour, a little at a time, to create a mass that is not easily stirred in the bowl. Turn out dough onto a lightly flour wooden board. Using floured hands, knead dough in a brisk push-fold-and-turn motion, until perfectly smooth and elastic, about 5 minutes. Add only as much additional flour as necessary to keep dough from sticking to your hands and work surface. Use a pastry scraper while kneading to scrape dough off board cleanly as you continue to knead in a sufficient amount of flour.

3) To rise dough twice: Place dough in the prepared rising bowl and turn to coat it with olive oil. Cover the bowl with a piece of oiled plastic wrap and then with a clean kitchen towel. Let rise in a warm, draft-free spot until doubled, about 2 hours. Punch down dough with several swift swats with the back of your hand until dough is totally deflated. Although dough can be used right away, it’s preferable to refrigerate it for at least 1 hour and as long as 2 days before shaping crusts. (This chilling relaxes this high-gluten dough so it won’t fight back as much when being stretched into shape. This extra time also allows the dough to develop a deeper, more satisfying flavor.)

4) To set up to pre-bake crusts: Position the oven rack in the lower third of the oven and, if using, place a sheet of quarry tiles or a large pizza stone onto rack. Preheat the oven to 450o F for at least 30 minutes before baking. Lightly brush both perforated pizza pans with olive oil and sprinkle with cornmeal; tilt to coat pans and tap out excess meal. If using, set egg-white glaze and sesame seeds next to your work surface.

5) To shape pizza dough: Turn out dough onto a lightly floured board and gently knead just to release air pockets. Using the blade of a pastry scraper, divide dough into 2 equal pieces. If dough is not chilled, cover and let rest for 10 minutes to relax dough. If not working with a double oven and thus can only bake 1 crust at a time, return half the dough to the bowl, cover and refrigerate until the first pizza crust goes into the oven. Pat the remaining half dough into a low round on the floured work surface.

6) To stretch dough: Spread the fingers of your hand and smack dough several times until visibly flattened but still round. Flour your fists, lift up dough and drape it (centered) over your floured fists. Stretch dough by pointing your fists upward and gently pulling them away from each other. Take care to stretch evenly; if dough starts to feel bottom heavy and is becoming too thin, lay it on your work surface, rearrange it, then lift and continue to stretch. Use as much flour as necessary to keep dough from sticking to your hands, which can cause it to tear. (Be aware that if you’ve used whole grain flour in your dough, this will reduce the overall elasticity, making the dough more likely to tear when stretching.)

7) To place dough in pan: Lay stretched dough in the prepared pan, arranging it so the edges of dough meet the rim. Press and pat out dough until it totally covers the pan, building up the rim of dough so it’s a little thicker and higher than the interior of the circle. It doesn’t have to be perfect, just not overly thick in one spot and paper thin in another. If dough resists at any point, just throw a towel over it for 5 minutes. If dough should tear, just pinch it together with floured fingertips. And if the rim seems too thin, simply fold 1 inch of the edge over onto itself and press to adhere.

8) To prepare crust for pre-baking: Brush the interior of the circle (excluding the 1-inch rim) with some olive oil and prick the oiled section of the dough deeply all over with a docker or the prongs of a large fork. Sprinkle oiled dough with freshly ground black pepper. If desired, brush the raised rim of dough with egg white glaze and sprinkle rim generously with sesame seeds.

9) To pre-bake crust: Prick the interior surface of crust once more and place pizza pan directly on hot tiles, stone or oven rack and shut the oven door. Bake until lightly golden, about 15 minutes. (Check once during baking. If the center starts to bubble up, prick the interior again and continue baking.) Remove pan from oven using a baker’s peel and place it on a wire rack to cool. Meanwhile, as crust is baking, remove the reserved half of dough from refrigerator and prepare the second crust completely through the preceding step. As soon as you remove the first crust from the oven, prick the second crust again, place in oven and bake, as directed above.

10) To set up for baking topped pizza: After pre-baking the crust is sealed so, if you like, you may remove quarry tiles or pizza stone from oven. If baking 2 pizzas in the same oven, position oven racks to the upper and lower thirds; if using a double oven, use the center rack for each pizza. Preheat oven to 450o F, for at least 1 hour.

11) To assemble the pizzas: Scatter some grated cheese over the interior of the pre-baked crust. Spoon or ladle about 1 cup sauce on top of cheese (not too much or your pizza will be soupy). Spread sauce over crust, stopping just before the rim. Scatter one or more of the suggested toppings over sauce, along with chopped basil leaves. Scatter half of the grated cheese over the top, allowing some of the toppings to be visible through cheese. Drizzle 1 teaspoon fruity olive oil over pizza and then finally top with some sliced pepperoni, if desired. Grind on some fresh black pepper. Repeat with the remaining pizza.

12) To bake and serve completed pizza: Bake pizzas in the hot oven until crust is deeply golden, toppings are piping hot and cheese is bubbling, about 20 minutes. If using the same oven for both pizzas, switch positions of pies after half the baking time for even heat exposure. To serve, insert a baker’s peel under the pizza pan and place the pie on a solid (non-perforated) pizza pan. Slice into wedges using a pizza wheel and serve immediately.

Free-Form Pizzas Baked Directly on Quarry Tiles or a Pizza Stone

Although not necessary, allowing the dough (as described above) to rise for an hour or two at room temperature (especially when baking a free-form raw pizza) contributes to an even lighter texture and also deepens the flavor of the baked crust. You do not need a perforated pizza pan for this method (but you will need a solid one, without holes, for serving) and you do not need to pre-bake the crust before assembling and baking. Position the rack and quarry tiles or pizza stone as directed for pre-baking crusts. When preheating, increase the oven temperature to 550 F (or the highest your oven will go, without activating the broiler). If the dough is chilled, allow it to sit out of the refrigerator (uncovered) for 1 to 1 1/2 hours (the top of the dough will develope a slight skin which is good–since this will be inverted as the bottom of the crust, and will help the assembled pizza to release from the peel. Sprinkle a baker’s peel generously with cornmeal and a bit of white flour and rub this into the peel, covering it completely. Place the dough onto the prepared peel (top side down) and stretch dough as directed. Rearrange the thin round, to correct the shape. Brush the interior of dough with olive oil and sprinkle with fresh pepper. Docking is not advised or necessary since the weight of the toppings will prevent dough from swelling underneath. (If applying seeds to the rim, be careful not to let the egg white drip onto the baker’s peel since this will cause dough to stick to the peel.)

Top dough as you would a pre-baked crust, without using too many toppings which will weigh the dough down. Lift the loaded baker’s peel and give it a gentle shake to make sure that the pizza is not stuck. Open oven door and insert peel all the way to the back of the oven. With one swift jerk, remove peel, leaving the pizza on the hot tiles. Bake until golden and bubbling, 18 to 20 minutes. Remove pizza by sliding the peel underneath it and place on a non-perforated pizza pan. Cut into wedges and serve immediately.

Game Plan for a Pizza Party

The day before serving, prepare a double batch of dough (2 separate dough) and either rise it once at room temperature for 2 hours, then release the gases, turn the dough over in the bowl, and place the bowl in the refrigerator overnight, well covered. You can also divide the dough immediately after assembling and, after shaping into two taut rounds and placing them on separate oiled baking sheets, cover the sheet with well oiled plastic wrap and then with a towel and refrigerate, well covered, several hours or overnight. Make your sauce and grate your cheese. Early the next day, pre-bake 4 crusts and, once cool, let them sit “stacked” at room temperature. A few hours before “show time,” remove the sauce from refrigerator and gather your assorted toppings. 3o minutes to 1 hour before “chow time,” preheat oven and ask your guests “who wants what” on their pizza. Then, assemble and bake away!

Timing is Everything:

• After the dough completes the first rise at room temperature, it can remain in the refrigerator for up to 2 days before shaping.
• The sauce can be made well in advance and frozen in small heavy-duty freezer containers.
• The crusts can be partially pre-baked early in the day and left at room temperature.
• The toppings can be gathered a couple of hours before assembling pizzas.
• After pre-baking and cooling the crust, you can either freeze the empty crust or a fully assemble pizza. Wrap both well in aluminum foil. Let an empty crust thaw (wrapped) before topping it and baking. Bake a fully assembled frozen pizza directly from the freezer (unwrapped) on a perforated pizza pan in a preheated 400o F oven until crisp and hot throughout.

Tip: Grating Cheese in a Food Processor

Before adding cheese to the work bowl of a food processor, brush the steel blade lightly with vegetable oil. Cut cheese into small pieces and use the pulsing button to maintain best control. If grating in batches, remove the first batch of grated cheese before adding the next batch. Also, when emptying the work bowl (between batches), check the inside of the steel blade shaft for any stray pieces of cheese (especially the softer types of cheese) and remove them. Otherwise, when you reinsert the blade onto the shaft, the cheese acts like glue and it might be difficult to remove the blade.

Watch the Video. Below are instructions to use pizza dough to make focaccia and grissini!

 Delicious things to do with pizza dough!

Focaccia with Heirloom Tomatoes, Hot Cherry Peppers, Kalamata Olives, Fresh Mozzarella, Garlic and Herbs.

For focaccia, although using unbleached all purpose flour is perfectly fine, I prefer to use OO flour for the lightest texture in focaccia (available in Italian markets). There’s also a very similar product, sold by the name ”Italian Style” flour, which is very good. I also like OO flour for grissini. I often use a combo. If making pizza and wanting to make focaccia or grissini the next day, I suggest either using all “all purpose” flour or a combination.

Ingredients:

• 1 /2 pizza dough, assembled as directed above and fully risen.

 Reminder as to how to assemble the dough:

• Brush the interior of a 5-quart mixing bowl generously with some of the oil and sprinkle the interior with freshly ground black pepper, if desired. Dissolve the yeast in 1/2 cup of warm water with a pinch of sugar and allow it to become visibly bubbly, about 3 minutes. In a mixing bowl, combine 2 cups warm water, 2 tablespoons of the olive oil, 1 tablespoon salt, 2 teaspoons sugar, and a few more grinds of black pepper, if desired. Add the dissolved yeast. Gradually stir in only enough flour, 1 cup at a time, to create a shaggy mass, that’s no longer easily stirred.
• Use a sturdy rubber spatula to scrape the mass out onto a floured surface and knead it until you’ve created a dough that’s smooth and elastic, adding only as much additional flour as needed to keep the dough from sticking. Place the dough into the greased bowl and turn it over to coat the exterior with the flavored oil. Cover the bowl with greased plastic wrap and a clean kitchen towel and set it aside in a warm, draft-free spot to rise for 1 to 2 hours. (If time is an issue, you can immediately go to the following step without allowing the dough to rise.)
• Rub a shallow tray liberally with olive oil. Uncover the dough and deflate it, using several swift swats with the back of your hand. Turn the dough out onto a lightly floured work surface and, using your pastry scraper, divide the dough in half. Working with one half at a time, use your hands to cup, rotate and plump the dough, creating a taut round and place each one, side by side, on the prepared tray. Brush the top lightly with olive oil, as well. Cover the dough with a clean kitchen towel, then place two large, overlapping and loosely fitting sheets of plastic wrap on top. Refrigerate the dough for 4 to 48 hour

To shape and bake focaccia with pizza dough:

Here (above) one half of the chilled dough is placed onto a sheet of unbleached parchment paper (that’s sitting on a wooden pizza peel—or you can use a flat baking sheet). The paper should first be generously sprayed with olive oil and then sprinkled with a mixture of cornmeal, black pepper and even sesame seeds (optional). As soon as the dough goes onto the parchment, the oven gets preheated to 450F with a pizza stone on the center shelf and, on the rack beneath it, a heavy pan (cast iron or a heavy baking sheet). If you need to omit the pan beneath the stone, this is fine—but the stone is something I highly suggest for the best texture.

After correcting the round shape of the dough, you’ll brush the top and sides with a fresh-herb-garlic-oil (olive oil, minced garlic, black pepper, red pepper flakes and an assortment of herbs like thyme, rosemary, oregano, sage (not basil which turns black) and allow to rise for 1 1/2 hours, uncovered, for a well-chilled pizza dough. The oven should be well preheated. After rising for 30 minutes, instead of poking the dough (to give a focaccia a traditional dimpled look), you’ll plant halved heirloom cherry tomatoes (cut sides up) and I also added pitted olives, fresh mozzarella cheese and some sliced cherry peppers. This is all about having fun—working with what you have and “playing” with the design. Brush the embellishments with the garlic oil, then let the dough continue to rise, uncovered until very billowy (1 ½ hours should be enough). Brush once more with the oil, give the top a light application of Kosher salt and black pepper and then slide the dough onto a hot pizza stone (with steam) –meaning add a cup of ice cubes with a small amount of water into the pan that sits beneath the pizza stone)—then add the dough on the parchment—and bake for 18 to 20 minutes (18 is best if using a convection mode). Then, I opened the oven and carefully sprinkled the top with some grated Parmigiano-Reggiano and baked for another 3 or 5 minutes (3 is best with convection).

Remove the focaccia to a wire rack and immediately brush the top and sides with more of the garlic-herb-oil. Allow the bread to cool to just warm before cutting into wedges and enjoying.

For grissini: Per each half of pizza dough: 13 to 14 grissini (12 to 14 inches long)

Use 1/2 pizza dough: Chill the dough after assembling (or after an initial rise) then (using one half of the dough) cut into small portions. Roll each into a thin rope (using finely ground semolina sprinkled on the work surface. Let rise on parchment or (preferably) on a silicon baking mat sprinkled with semolina—then let rise 10 minutes. Brush with a garlic-herb-olive oil mixture (the same as used for the focaccia), sprinkle the top with pepper and shredded Parmesan and bake in a preheated 375F oven for about 18 to 20 and then allow to sit in a turned off for 10 to 13 minutes or until light golden brown (rotate the pan during baking) but not overly dark. Remove from the oven and let cool on a wire rack. Serve standing up in a tall glass or vase—or laying down in a basket (traditionally, in northern Italy, grissini is served simply placed directly on the table cloth). If any of the grissini feel at all squishy, put them back in the turned off oven to allow them to dry.

Optional glaze for seeded topping: brush the grissini with egg white mixed with a bit of water and then strained. Seed the top with sesame seeds, poppy seeds, etc. Bake as described. Those grissini that are simply seeded might need to be baked a bit less since the cheese on the first variation is insulating—go for color and texture.

Note: Drying time will largely depend on the girth of each grissini—so, once the correct color is achieved, let dry as long as needed, checking after 10 minutes.  Very thin grissini will not need to bake or dry as long—and will need to be removed early so that they don’t taste bitter or get overly hard.

Special Equipment:

• Large non-stick skillet
• 2 large, off-set turning spatulas, preferably perforated

For the fish:

• 1 1/2 cups unbleached all-purpose flour
• Kosher or sea salt and freshly ground black pepper, to taste
• 6 extra-large eggs
• 2 tablespoons thinly sliced fresh chives or minced flat-leaf Italian parsley (optional)
• 1 large clove garlic, minced (optional)
• 3 1/2 rounded cups finely ground Dried Bread Crumbs
• 6 large lemon sole fillets (generous 8 ounces each)
• Flavorless vegetable oil, as needed
• 1 or 2 garlic cloves, flattened (optional)
• Unsalted butter, as needed (optional)
• Lemon wedges, for serving

For the tartar sauce:
Yield: about 1 2/3 cups

• 3/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 generous cup minced yellow onion
• 1/4 generous cup minced drained gherkin pickles
• 2 rounded tablespoons drained capers, minced
• 1 teaspoon strained fresh lemon juice
• 2 rounded tablespoons each: thinly sliced fresh chives and minced flat-leaf Italian parsley
• Freshly ground black pepper, to taste

1) To set up to bread the fish: Put the flour on a shallow rectangular tray or baking sheet and season it lightly with salt and black pepper. Use a fork to beat the eggs in a 13 x 9-inch dish and, if desired, stir in the minced herbs and garlic. Place the eggs next to the tray of flour. Place the dried bread crumbs on another shallow rectangular tray and position this on the other side of the eggs. Line one or two more large shallow trays with wax paper. Rinse the fillets and dry them well. Sprinkle them lightly, on both sides, with salt and pepper.

2) To bread the fish and chill: Working with two fillets at a time, dredge (coat) each one, on both sides, in the seasoned flour and shake off the excess. Lay each fillet, side by side, in the beaten eggs, and then turn them over to coat both sides well. Lift both fillets out of the eggs and let any excess drip back into the dish. Lay the fish on top of the crumbs, and then turn them both, to coat the other side. Turn the fillets in the crumbs, several times, while using your working hand to press the crumbs gently onto both sides, until the fillets are heavily coated with crumbs. Lay the breaded fillets on the prepared trays. If using one tray, fill the tray then cover that layer with wax paper. Lay the remaining breaded fish on top. After each batch (2 fillets), rinse and dry your hands, before continuing. Cover the breaded fillets with plastic wrap and refrigerate, for at least an hour.

3) To make the tartar sauce: Use a rubber spatula to combine the mayonnaise, mustard, onions, pickles, capers, lemon juice, herbs and black pepper, to taste, in a bowl. Refrigerate the sauce, covered, until needed.

4) To fry the fish, drain and serve: Place two large wire cooling racks close to the stove. Heat one or two 12 to 14-inch nonstick skillets over medium-high heat and, when hot, add enough vegetable oil to generously coat the bottom of the pan, to a depth of 1/4-inch. When the oil is just hot, add the flattened garlic, if using, and press on it with a heatproof utensil, as you allow it to brown and flavor the oil. Remove garlic (tastes great!) and, when the oil is nice and hot, but not smoking, add a tablespoon of butter to the pan, if desired, and let it sizzle and melt, without allowing it to color.

Add two breaded fish fillets to the hot fat, in a single layer, and fry them until golden brown and crisp on both sides, turning once, about 4 minutes per side (see below). Transfer each fillet directly to the wire rack and use paper towels to gently blot off any excess oil from the top. Continue to fry the remaining fish. If, at any time, the bottom of the pan accumulates too many over browned crumbs, dump out all the oil, wipe out the skillet and heat fresh oil, before frying the next batch. Serve the fish hot with the tartar sauce and lemon wedges.

Timing is Everything

• The fish can be breaded one day ahead and kept refrigerated, covered with plastic wrap.
• The tartar sauce can be made two days ahead and kept refrigerated, covered.
• The fish can be fried up to 30 minutes before serving. To reheat, place the fillets, on their wire racks, on two shallow baking sheets and place the sheets into a preheated 375oF oven, on the upper and lower third shelves. Heat just until the fish is hot throughout, about 5 minutes, making sure not to overcook it.

On Turning Large, Pan-Fried Foods, Safely

To avoid getting inadvertently burned when turning a large fillet or cutlet, when pan-frying, it’s important to use the right type of turning spatulas. You’ll need two long (preferably perforated) metal spatulas, each with an elbow bend. I use metal, even when cooking in a nonstick pan, since these are the sturdiest of all the turning spatulas.

To turn food safely, after it’s browned on one side, use your working hand to insert one spatula under the food, at one end, going as far across the bottom as possible. Using your nonworking hand, lay the second spatula on top of the food, with the handle positioned on the opposite side. Lift the bottom spatula, holding the food, and carefully turn it over, using the second spatula to ease it back into the hot oil. Always bring the food as close as possible to the oil before releasing it, to prevent hot fat from splashing out.

Watch the Video.

Special Equipment

• 8-quart Dutch oven or heavy-bottomed pot with tight-fitting lid
• 12- to 16-quart heavy-bottomed soup-pot with tight-fitting lid

For poaching the chicken:

• 3 whole chickens (3 to 3 1/2 pounds each), halved down the back with the necks and gizzards (no liver)
• 1 tablespoon whole black peppercorns
• 1 large yellow onion, unpeeled, scrubbed, root end removed, and quartered
• 2 stalks celery, cleaned and sliced with leaves
• 2 carrots, scrubbed and sliced
• 1 parsnip, scrubbed and sliced
• 3 sprigs parsley
• Cold water to cover

For the soup:

• 1/2 stick (4 tablespoons) unsalted butter
• About 3 Leeks, Trimmed, Cleaned and Thinly Sliced, to measure 3 cups
• 3 stalks celery, cleaned, trimmed and sliced on the diagonal into 1/3-inch slices
• 4 large carrots, scrubbed and sliced on the diagonal into 1/3-inch slices
• 1 or 2 peeled parsnips, scrubbed and sliced on the diagonal, or 1 turnip, peeled and sliced into wedges
• 6 quarts Chicken Stock or “doctored” canned chicken broth (see instructions)
• 3 ripe Tomatoes, Peeled, Seeded and Coarsely Chopped
• 1 cup sweet fresh green peas or thawed frozen peas
• 2 to 4 cups firmly packed, well-rinsed, trimmed and shredded spinach leaves (optional)
• 1/4 cup chopped flat-leaf Italian parsley
• Salt and freshly ground black pepper to taste

1) To poach the chicken: Rinse and dry the chicken pieces and gizzards (reserve livers for another use). Place the chicken and all of the remaining poaching ingredients in an 8-quart Dutch oven or heavy-bottomed pot and cover the solids with cold water. Cover pot and bring mixture to a boil over medium-high heat. Reduce heat to very low and simmer chickens until tender but not dry, about 30 minutes. Use a slotted utensil to remove the chicken to a large bowl to allow the pieces to become cool enough to handle. Remove the meat from the chicken, tear into chunks and set aside for the soup. Return the chicken carcasses, including skin and all other parts, to the pot of poaching ingredients and use to replenish your supply of stock for use at a later date (see the note following this recipe).

2) To sweat the soup vegetables: Melt the butter in a 10-inch deep-sided skillet over medium heat. While it melts, tear off a sheet of waxed paper (large enough to cover the bottom of the pot) and brush some butter on one side of the paper. Stir the leeks, carrots, celery and parsnips or turnips into the melted butter. Toss to combine to lightly coat the vegetables with butter, and then place the greased side of the waxed paper directly on top. Reduce heat to very low and let vegetables sweat until wilted and only slightly tender, 8 to 10 minutes.

3) To simmer the vegetables: In an 8 to 10-quart soup-pot, bring stock to a boil and reduce heat so stock just simmers. Add the sweated vegetables to the stock and simmer (covered) over very low heat until crisp tender, about 15 minutes. Remove from heat.

4) To assemble the soup: Stir the chicken chunks into the soup pot along with the chopped tomatoes, peas, shredded spinach, if using, and chopped parsley. Add salt and freshly ground pepper to taste.

5) To serve: Reheat the soup gently, but thoroughly, until very hot. Taste for seasoning and adjust before serving. Ladle piping hot soup and vegetables into warmed bowls. Serve immediately.

6) To replenish your stock supply: Return the poaching mixture with the chicken bones to a boil. Reduce heat to low and simmer uncovered until the stock is rich with a golden color, 1 to 2 hours. As stock simmers, occasionally press hard on the solids to extract all of their goodness.

Low-Fat Variation: Although the addition of butter will produce a richer tasting soup, you can omit it entirely by adding the fresh vegetables directly to the stock instead of sweating them.

Timing is Everything:

• The stock can (and should) be made way ahead and, after removing the fat, be stored in the freezer.
• Any leftover soup can be frozen in securely covered, heavy-duty freezer containers for several months. (Be sure to label the containers with both the date and contents.) Thaw overnight in the refrigerator and reheat very gently.
• The vegetables, as well as the poached chicken for the soup can be prepared (assembled) a day ahead and kept in separate, well-covered bowls, in the refrigerator.
• The soup can be fully assembled 1 day ahead, cooled, covered and refrigerated. To refrigerate the soup in the pot, pull a clean kitchen towel over the top and then apply the lid. The towel will prevent any accumulated condensation from falling into the soup and diluting the flavor.

Watch the Video.

Special Equipment:

• One or two wide pots (6 to 8 quarts each)
• Large shallow roasting sheet
• Parchment paper or nonstick aluminum foil; optional
• Pastry brush

For the ribs:

• 1 very large yellow onion, coarsely chopped
• 4 carrots, trimmed, scrubbed and thinly sliced
• 4 stalks celery, trimmed and thinly sliced
• 1 tablespoon whole black peppercorns
• 4 or 5 whole racks baby-back pork ribs, halved, or allow at least 5 of the larger spareribs, per person (10 to 12 pounds total)
• Freshly ground black pepper, to taste
• Vegetable oil spray
• One recipe The Best Barbecue Sauce, at room temperature, as needed, for roasting and dipping, or use another favorite brand of sauce

1) To poach the ribs: First fill one or two wide, 6-to 8-quart pots 2/3 full with cold water and bring it to a boil. Add the onions, carrots, celery and peppercorns to the water (dividing them between both pots, if using) and simmer the vegetables for 15 to 60 minutes. Sprinkle the ribs generously all over with black pepper and submerge them in the boiling broth. Cover the pot and, when the broth comes back to a boil, reduce the heat to low and simmer baby-back ribs for 30 minutes and the larger ribs for 45 minutes (and beef short ribs for 1 hour and 15 minutes). Remove the pot from the heat and set it on a strong wire rack. Let the ribs sit in the hot liquid, uncovered, until almost cool. If time is an issue, however, increase the cooking time 10 minutes and then go directly to the next step, without letting the ribs cool.

2) To roast the ribs: Preheat oven to 400oF. Spray two large shallow baking sheets with vegetable spray, and then line them with parchment paper or with nonstick aluminum foil. Transfer the ribs to the prepared baking sheet. (Discard the liquid and vegetables.) Brush the ribs liberally, on both sides, with barbecue sauce and place them, meaty-side up, in the oven. Roast 35 to 45 minutes, or until the ribs are sizzling and the sauce is only slightly charred looking, basting with more sauce, after the first 20 minutes. (If you’d like the ribs a bit more crusty-looking, jack up the heat to 425oF for the last 20 minutes.)

3) To serve: Cut each full rack of ribs in half and pile them on a large warmed serving tray. Alternatively, use a sharp knife to cut in-between each rib, separating them completely. Serve them hot with a bowl of additional barbecue sauce, passed at the table.

Timing is Everything:

• The ribs can be poached several hours ahead and allowed to sit, submerged in the broth, at a comfortable room temperature, until you’re ready to apply the sauce and roast.
• Vegetables to poach the ribs can be assembled ahead and kept in the freezer, well sealed.

About Cooking & Serving Ribs

For the most succulent ribs, let the ribs sit (and actually become cool) in the poaching liquid. While simmering, many of the flavor compounds end up in the broth, but when the ribs are left in the poaching liquid for an hour or more, the meat reabsorbs moisture, making them even more succulent and flavorful.

Watch the Video.

Special Equipment:
Nonstick skillet to panfry breaded cheese

For the pan-fried cheese:

• 1 egg, beaten with 2 tablespoons water
• 3/4 cup Dried Breadcrumbs, preferably homemade
• Scant 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Kosher or sea salt and freshly ground black pepper, to taste
• 1 1/2 pounds (24 ounces) mild-flavored goat cheese logs, well chilled
• Olive oil or Clarified Butter, as needed

For the dressing:

• 1 tablespoon Dijon mustard (regular or whole grain)
• 3 cloves garlic, minced
• 1 teaspoon kosher or sea salt
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil (mix pure and extra-virgin)

For the salad:

• 1 pound slab bacon, cut into 1/3-inch cubes, fried until crisp and drained
• 1 pound (14 to 16 cups) mesclun, rinsed and spun dry
• 1 small red onion, sliced into thin wedges (optional)
• Suggested dressing: Balsamic Vinaigrette, close to room temperature

1) To bread the cheese: Mix the egg and water in a shallow bowl. Whisk the bread crumbs and Parmesan cheese together, on a plate, and place it next to the egg. Season the crumbs with salt and black pepper. Place a sheet of wax paper on a shallow tray and place it next to the crumbs. Take the logs of goat cheese out of the refrigerator and unwrap them. Using unflavored dental floss, cut the goat cheese into generous 1-inch thick slices. Dip each slice in the beaten egg, coating on both sides, and then coat each slice evenly in the crumb mixture. As each slice is coated, place it on the prepared tray. When finished, cover the plate with plastic wrap and refrigerate for at least one hour and as much as 24 hours, before continuing.

2) To make the dressing: Combine all the dressing ingredients, using a whisk, in a nonreactive bowl. If not serving right away, cover the bowl and refrigerate. Take the dressing out of the refrigerator 1 hour before serving.

3) To cook the bacon: Cook the bacon, over medium-heat, until crisp. Drain on paper towels. Set aside until ready to rewarm the bacon and serve.

4) To pan-fry the cheese: Just before you’re ready to serve, pan-fry the cheese. First place a wire cooling rack on a shallow baking sheet and place the sheet close to the stove. Heat a 12-inch heavy-bottomed nonstick skillet over high heat and, when hot, add a thin layer of olive oil, or melt a few tablespoons of clarified butter. When the fat is hot, add the breaded goat cheese, in a single layer, without crowding. Fry on both sides until golden and hot throughout, turning once. When golden, transfer each slice to the wire rack. (Don’t use paper towels, as any oozing cheese will stick to it.)

4) To assemble the salad: Rewarm the bacon, either wrapped loosely in foil, in a preheated 350F oven for 10 to 12 minutes, or in a microwavable plate or bowl, lined with a doubled sheet of paper towel, on high, for 1 to 2 minutes. Blot any fat off bacon and set aside. Combine the greens and the onions, in a large mixing bowl and add enough dressing to coat the greens lightly. Sprinkle the greens lightly with salt and gently mix the dressing throughout. Divide generous portions of salad between six dinner plates and scatter each serving with an equal amount of bacon. Place 2 slices of fried cheese to one side of the salad and serve immediately. Pass a pepper mill with a bowl of extra dressing, at the table.

Timing is Everything:

• The breadcrumbs can be made weeks ahead and kept in the freezer in a sealed, heavy-duty plastic tub, or in doubled, heavy-duty freezer bags
• The cheese can be breaded one day ahead and kept refrigerated, well covered.
• The dressing can be made and chilled and the greens can be cleaned and dried two days ahead, and kept refrigerated in a jumbo plastic bag, lined with paper towels.
• For best flavor, let the dressing sit at room temperature for 1 hour, before using
• The bacon can be cooked very early in the day and, once cool, kept refrigerated, covered. Bring close to room temperature, before reheating. If made a few hours ahead, keep the bacon out at a comfortable room temperature.

Watch the video.

Special Equipment
2 1/2-quart heavy-bottomed saucepan with tight-fitting lid

Ingredients

• 2 tablespoons extra-virgin olive oil or butter
• 2 cups enriched long-grain converted white rice
• 1 to 2 teaspoons curry powder or several dashes Tabasco and/or a bay leaf (preferably Turkish) and/or 1/2 teaspoon crumbled dried herbs (such as oregano or thyme)
• 4 cups Chicken Stock (alternatively, use beef, shrimp, fish or vegetable stock), preferably homemade
• Salt and freshly ground black pepper to taste
• 1 tablespoon additional butter (optional)

1) To toast rice: Heat a 2 1/2-quart heavy-bottomed saucepan over medium heat. When hot, add olive oil or butter and, when hot and bubbling, stir in rice. (If using a spice blend like curry, stir it in now to awaken the flavor.) Stir rice over medium heat to toast the grains, 2 to 3 minutes.

2) To simmer: Pour in stock, adding any additional flavorings (Tabasco, bay leaf or dried herbs) and stir. Bring stock just to boiling, immediately cover pot and reduce heat to low. (If using an electric stove, move pot to another burner preheated to low.) Simmer rice for exactly 17 minutes without disturbing–don’t peek.

3) To finish and serve: When rice is cooked, remove pan from heat and stir in a generous amount of freshly ground black pepper, salt to taste and 1 tablespoon additional butter, if desired. Cover tightly and let sit until rice fluffs, butter melts and rice absorbs any remaining moisture, 3 to 5 minutes. If using a bay leaf, remove before serving. Serve rice hot.

Variation with Corn and Bell Peppers
In the oil or butter, sauté 1 cup minced yellow onion and, when softened, add 2 minced cloves garlic and 1 minced green or red bell pepper. Sauté until softened and fragrant, about 2 minutes. Then sauté rice with vegetables until toasted, add chicken stock and, just before it comes to a boil, add 1 1/2 to 2 cups corn kernels– either removed from 2 large fresh cobs, or 1 large can (12 to 16 ounces) drained or 1 box (10 ounces) frozen corn (do not thaw before using). Bring to a boil, cover and simmer over low heat as directed in recipe.

Variation with Tomatoes, Mushrooms and Onions
In the oil or butter, sauté 3/4 cup minced yellow onion and 1/2 cup minced celery until softened. Add 2 cloves minced garlic and 1 cup cleaned and sliced fresh button mushrooms. Raise heat to medium-high and sauté vegetables until mushrooms are golden, about 2 minutes. Stir in rice and, when toasted, add only 2 cups beef, chicken, shrimp or vegetable stock and 8 skinned, seeded and coarsely chopped plum (Roma) tomatoes or 1 can (28 ounces) peeled tomatoes, drained and 1 cup canned crushed tomatoes. Season with 1 teaspoon crumbled dried oregano and 1/4 teaspoon crushed red pepper flakes. Bring to a boil, cover, reduce heat to very low and simmer 19 minutes. Uncover and stir in 3 tablespoons chopped fresh basil leaves. Season with salt and freshly ground pepper, cover, allow to fluff, and serve.

Other Suggestions for Variations

Vegetables to sauté and simmer with uncooked rice: diced carrots, thinly sliced leeks, diced zucchini or yellow squash.

Additions to stir into cooked rice: cooked fresh peas or thawed frozen peas; blanched asparagus sliced into 1-inch pieces and briefly sautéed to rewarm; broccoli florets, treated the same as asparagus; cleaned and sliced wild mushrooms sautéed in hot olive oil and minced garlic; toasted nuts such as pine nuts or coarsely chopped blanched almonds; pan sautéed fresh chestnuts or toasted pumpkin seeds; assorted dried fruit cut into small pieces.

Watch the video.

Special Equipment

• 8-quart blanching pot with built-in strainer (optional)
• 12-inch, deep-sided skillet

Ingredients

• 1 1/2 pounds baby green beans
• Salt for boiling beans
• 4 to 6 cloves garlic, peeled and boiled for 3 minutes, drained and halved lengthwise
• 1 large yellow onion, peeled
• 1/2 stick (4 tablespoons) butter or 1/4 cup Garlic Confit Oil or regular extra-virgin olive oil or use a combination
• 1 large raw or peeled Roasted Red Bell Pepper, seeded and cut into thin strips
• 3 large cloves garlic, minced (optional)
• 1/3 cup freshly grated Reggiano-Parmesan cheese (optional)
• Freshly ground black pepper and Kosher or sea salt to taste

1) To prepare and blanch beans: Bring an 8-quart pot of water to a boil. Rinse and drain beans and pick off dry ends with your thumb nail. When water boils, place a large bowl of ice water on your counter, add some salt to the pot and stir in the beans. Boil until just crisp tender, about 3 minutes (avoid overcooking). Drain beans and immediately plunge them into the ice water. This completely stops the cooking process so the bright green color and crisp texture is retained. (If baby beans are unavailable, use regular green beans and blanch until they reach the desired texture, about 6 minutes.) See video on Blanching Vegetables, for more information.

2) To prepare onion: Cut peeled onion in half through the stem end and slice each half into very thin wedges. Separate each wedge into strips.

3) To sauté vegetables: Melt butter or heat the olive oil in a 12-inch, deep-sided skillet over medium-high heat. When hot, add poached garlic and cook, over medium heat, stirring constantly, until the garlic becomes golden. Use a slotted utensil to remove the garlic and set this aside, for now. Increase the heat to high and add the onions to the skilled and cook, until fragrant and tender, but not brown, about 10 minutes, stirring often. Add red pepper strips and cook 3 to 5 minutes more. Raise heat to medium-high, add string beans and toss to combine. Cook until almost tender, then add the minced garlic, if using, and continue to cook the beans until tender and some of the edges are a bit caramelized, about 5 minutes, stirring and tossing frequently.

4) To serve: Turn into a serving bowl and add grated Parmesan cheese, if using. Grind on some fresh pepper and sprinkle lightly with coarse salt, if desired. Serve hot.

Variations for Green Beans

Here are some easy additions and combinations to try with sautéed green beans:

Blanch and refresh the beans as directed before sautéing. Sauté string beans in hot butter or olive oil and when hot throughout but still crisp, add 1/2 cup toasted pine nuts and 1/2 cup freshly grated Parmesan cheese or (for a sharper flavor) grated Pecorino cheese. To toast pine nuts, place on a shallow baking sheet and bake at 350o F until golden but not scorched, about 10 minutes. Shake the pan occasionally while toasting. Be careful, once the nuts become fragrant, they’re just about done–this is true when toasting all nuts.

Thinly slice 5 cloves garlic. Sauté very slowly in 4 tablespoons melted butter or fruity olive oil until tender and lightly golden, 3 to 5 minutes. Remove garlic with a slotted spoon and reserve. Add blanched beans to pan and cook briefly, just until tender. Toss with the sautéed garlic adding freshly ground black pepper to taste.

Heat 1/4 to 1/3 cup of very fragrant peanut oil over medium-high heat and sauté 2 teaspoons peeled, minced fresh ginger root, 2 cloves minced garlic and blanched baby beans. When hot throughout, stir in 1/4 cup pan toasted sesame seeds. Cook 1 minute over high heat then drizzle on 1 tablespoon of dark (toasted) sesame oil. To toast seeds, place a dry skillet over medium heat and when hot, add seeds. Stir constantly as seeds become golden, about 2 minutes. Remove from skillet to avoid scorching.

Watch the video.

Although the tuna wasn’t featured in the video, I wanted to show you another way to serve this fabulous salad “meal” which is just perfect either when having guests for a weekend lunch or when you want to provide your family with a light and refreshing supper during the week.

Special Equipment
8-quart blanching pot with built-in strainer (optional)
Kitchen twine for asparagus

Ingredients

• 4 Roasted Bell Peppers: 2 red and 2 yellow, skinned, seeded and sliced
• Garlic Confit Oil or extra-virgin olive oil, as needed
• 2 cloves garlic, minced
• Freshly ground black pepper to taste
• Capers, drained (a few tablespoons)
• Chiffonade of Fresh Basil
• 1/3 cup Pitted Kalamata Olives, sliced
• 1 small red onion, sliced into thin strips
• Balsamic vinegar to taste
• 2 1/2 to 3 pounds tender young asparagus blanched and chilled (see instructions that follow)
• My Favorite Scallion Vinaigrette (following)
• 1 can (10.5 ounces) garbanzo beans (chickpeas), rinsed and well drained
• 4 cans (6 1/8 ounces each) Italian chunk light tuna (packed in olive oil), drained and flaked with a fork (not mashed)
• 1/3 cup additional drained capers (optional)

1) To flavor the peppers: Toss the sliced peppers with between 1/4 and 1/3 cup oil, minced garlic, capers and olives. Two hours before serving, add the basil, onions and the balsamic vinegar.

2) To assemble the platter and serve: Lay 9 thin or 6 thick blanched asparagus spears on individual serving plates with the tips facing in the same direction. Stir vinaigrette and ladle some over the asparagus. Lay some of the pepper strips on top along with a few garbanzo beans. Ladle on a bit more dressing, top with some flaked tuna and, if desired, scatter some capers over top. Serve and pass additional dressing at the table along with some balsamic vinegar to drizzle on top. Be sure to have a reliable peppermill at the table.

My Favorite Scallion Vinaigrette
Yields about 2 1/2 cups
Keep any leftovers refrigerated in a tightly covered jar to be used for up to 3 days.

Ingredients

• 1 cup regular olive oil (not extra-virgin)
• 1/2 cup red wine vinegar
• 1 rounded tablespoon Dijon mustard
• 1 teaspoon salt (or less)
• Generous twist freshly ground black pepper
• 1/2 cup minced scallions (green onions), trimmed white parts and 1 1/2 to 2 inches of the tender green
• 2 cloves garlic, minced
• 1 teaspoon crumbled dried oregano (optional)

1) To assemble the dressing: Combine all of the ingredients in a jar or a bowl and shake well or whisk to combine. Refrigerate until ready to serve. If made in advance and very chilled, let the dressing sit out of the refrigerator to release its full flavor, before serving.

Timing is Everything:
Up to 3 days ahead of time, you may blanch your asparagus, roast and marinate your peppers and prepare your vinaigrette. Store all, well covered, in the refrigerator.

How to blanch asparagus:

In order to retain its firm texture and bright green color, asparagus should be cooked quickly and served immediately or blanched (briefly boiled and then quickly refreshed in ice water to stop the cooking process). An eight-quart blanching pot with a built-in strainer is extremely useful but not essential. Blanched asparagus may be served chilled or finished up to three days later by baking or sautéing.

To prepare asparagus for cooking: Wash asparagus and trim off the woody ends using a sharp knife or snap off the tough fibrous bottom. Although unnecessary, you may use a vegetable peeler to remove the outer skin of each asparagus starting 2 inches below the flowerette in a firm but gentle downward motion. Peeling is not advised in young, delicate asparagus. Separate asparagus into 2 or 3 bunches and tie each bunch twice, 2 inches apart, with kitchen twine.

To blanch asparagus: Bring a large pot of water to boil and set a large bowl of ice water on the counter. Lightly salt boiling water and lower asparagus bundles into pot. The cooking time will be determined by the age, thickness and ultimate use of the asparagus. To serve chilled, cook until tender but al dente (slightly firm to the tooth, 4 to 8 minutes, checking after 4 minutes. If blanching to finish later, cook until stalks are softened but not yet tender, 3 to 6 minutes, checking after 3 minutes. In either case, immediately lift asparagus out of the boiling water and plunge into the bowl of ice water. (To lift bundles if not using a blanching pot, insert one of the prongs of a long kitchen fork under one of the strings that secure each bunch.) When asparagus is cold to the touch, remove from the ice water, lay on paper toweling and snip off the strings in order to drain properly. Gently pat dry and either use now or roll up carefully in paper towel and place into a heavy plastic bag. Seal and keep refrigerated for up to 3 days.

Watch the video.

Ingredients:

• 3 large ripe beefsteak tomatoes, cut into 1/3-inch thick slices
• 1 generous pound fresh mozzarella cheese, drained, patted dry, and cut into 1/2-inch slices
• 2 sweet onions (like Vidalias), peeled and sliced 1/2-inch thick, keeping slices intact
• 2 each: Roasted Red and Yellow Sweet Bell Peppers peeled, seeded and halved
• Assorted black and green olives (optional)
• ½ cup drained capers
• 1 cup cleaned and dried fresh basil leaves
• 1/2-pound (8 cups) cleaned, spun-dry and stemmed arugula leaves
• 1 generous cup shaved Parmigiano-Reggiano cheese
• Garlic Confit Oil or extra-virgin olive oil
• Balsamic vinegar

1) To arrange platter and serve: Place sliced tomatoes, onions, mozzarella, roasted peppers and capers, decoratively, on a large platter. Sprinkle the top with capers. Tuck the basil leaves decoratively in between things on the platter, allowing the top 1/3 of the leaves to be visible.

Place the arugula in a bowl and place toss with some of the shaved parmesan. Place another pile of shaved parmesan on top of the greens and place the bowl next to the filled platter, with tongs, so guests can help themselves. Accompany with a carafe of garlic confit oil, or regular extra-virgin olive oil and some balsamic vinaigrette. Always have some Kosher or sea salt and a pepper mill available, to season as needed.

Timing is Everything:

• The peppers can be roasted 2 days ahead and kept refrigerated, well covered.
• The greens can be cleaned a day ahead and kept refrigerated, wrapped loosely in paper towels and placed into a large plastic bag.
• The shaved parmesan can be accomplished early in the day and kept refrigerated, covered. Allow to come close to room temperature, for best flavor.
• The garlic confit can be made a few days ahead and kept in the refrigerator, in a closed tub or jar.

Watch the video.

I was walking my dog this morning and, as it usually happens, I started thinking… 

“It’s not surprising that the word “Dog” is “God” spelled backwards; not when you watch a dog in their everyday interactions. Most dogs really do exhibit Godly qualities, albeit some more than others…” 

Here’s Mango and Rosebud… 

Can you tell which one is a saint?

Although the one on top is clearly the rascal in the family, I’ve learned valuable things from and have been inspired by both, Mango and Rose. 

Today, as Mango and I traipsed around the neighborhood …or I should say (for a more accurate account), as my almost three-year-old yellow Lab. dragged me around by her leash, I couldn’t help but think “I need to be more like her.” Mango is absolutely the happiest dog I’ve ever met. 

The face of one who really loves life!

Ecstatic just to be alive and able to breathe it all in, Mango approaches other dogs and people with equal abandon. It’s as if everyone she sees are long-lost, favorite relatives; all adored, with no questions asked. No matter how many times she gets growled at by dogs of all sizes, her optimistic approach never changes. No matter what yesterday brought, each day…each turn of the corner brings with it all kinds of brand new loving, exciting and just flat-out fun possibilities. She’s open, present, trusting, forgiving and just ridiculously jovial. (“I’ll have whatever she’s eating….”) 

As I watched Mango this morning,  I couldn’t help but think about the one who really helped to shape her. 

This morning’s walk was filled with memories of Rosie. 

In loving memory of Rosebud Groveman, our sweet Rosie. Born: August, 1994 Died: August, 2008.

Rosebud was a real gem. She passed away last summer, just a few weeks before her 14th birthday. Rose never stole food from my children or from my guests, when entertaining. She loved us with all her might and trusted us completely with her heart and physical well-being. I never worried about her running away since all she ever seemed to need or want was right in her own back yard. And, although she was always a shining example of what it means to love unconditionally, it wasn’t until her later years, that I really got to see and appreciate how special she was. 

When my son, Ben, was in his last year of college, he got a puppy, a gorgeous French Mastiff, he named Luke. 

Luke as a baby...could you just melt!

I loved when they would come home to visit…. 

Luke loved my cooking...

Everything was great until Luke, at about 1 year old, had his first seizure. After several months, it was clear that having a sick dog at college was too much, so we had Ben leave Luke with us. Things were good for a while. Luke was eating well and seemed seizure free. I actually allowed myself to think that “my mothering” could keep him well…but no, the seizures returned and we knew our “Lukie” was very sick. 

Those days were unbelievably trying for all of us. Luke, because he had to take barbiturates twice a day to help prevent and/or control the severity of the seizures, he would often tumble down the stairs, bump into walls, become fixed in a standing position, just staring into space and there were even times when he forgot how to eat. During those few months (which felt like several years) I rarely left home and, when I did, it wasn’t for long. Twice a day I would feed Luke by hand, trying to make sure he would get enough food in his system to be able to tolerate the medications. It was a real catch 22. If we took him off these debilitating medications,  not only would his seizures return with more severity, but he would also go through severe withdrawal. Oh, it was a mess…. Thank goodness for Rose. Luke loved Rose! 

Here’s Luke before things got really bad… 

A big beautiful lug.

Rose took Luke under her wing like a mother would a cherished child. Although he was much larger than she, Rose instinctively understood his fragility and would stay by his side all day long, watching to see if he needed help. 

They were always together… 

Rose and Luke were a fine team! (For a while...)

Here’s when things got really bad… 

Luke near the end...

Several months after Luke passed, I really needed another dog. Although I knew Rose was fine with a sick dog, I wasn’t so sure how she’d feel about having a frisky puppy around. But, you know…once a mother wants another baby, there’s just no stopping her! 

The day I met Mango, she was five weeks old… 

And it was love at first kiss....

And so, when Mango came home, at just 7 weeks, although Rose was already 12 and had acute arthritis, she, once again, welcomed a new life into our home. I was so grateful to her. 

As a baby, Mango slept A LOT…. 

baby Mango

Hey…Rose loves to sleep A LOT, too! 

Seems we had a match made in heaven!

And, when awake, Mango was glued to Rose....

And, as she grew, she stayed glued to Rose...

During the last years of her life, Rose had more fun than ever before. Despite having painful arthritis, she embraced her relationship with Mango with the same spirit of generosity and tolerance that she gave to Luke. Rose knew that, although elderly, she could still teach Mango. She also was smart enough to know that, although old, she could (if she remained open) learn so many wonderful things from Mango…. like how to dig outside and to eat dirt with gusto! You might think “well, that’s what dogs do,” but Rose, with her regal demeanor, never did. She had never before romped outside with the kind of deep-down-dogginess that Mango seemed to naturally possess…a farm-dog mentality, you might say. And so Rose, in the end, got to really play. 

During her last year, Rose rarely wanted to be alone; as if to instinctively reveal life’s truth, that time with those you love is so very precious. 

The Point: Although “today” many of us spend lots of time trying to figure out how to maintain happiness, whether by devouring books and magazines about metaphysics and/or spirituality, or by practicing yoga and meditation, or by traveling to some ancient cave in a remote part of the world, hoping to revamp one’s karma, we often overlook the incredible “at home” clues that sit right in front of us. It’s as if God gave us dogs as this four-legged, tail-wagging, daily reminder of what it is to really live and love. Happiness, as a state of mind, I think has more to do with one’s ability to appreciate and cultivate the essence of simple goodness than anything else. And, especially in this way, Dogs rock. So, the next time I encounter a bump in the road of life, before I let it ruin my day, I’m going to ask myself “how would my dog handle this?” ….I have a feeling I won’t be surprised at how profoundly applicable some of the answers will be, for all of us humans. 

Here’s a recipe I wrote when Rose was a young dog, in honor of my love for her. 

Biscuits for My Sweet Rosie 

Rose and me...

I can’t think of a more deserving soul on earth to be presented with a homemade tub of crunchy nibbles than my wonderful dog, Rosebud. When she was alive, Rosie would sit and stare at the filled container and actually drool at the sight of these biscuits. (Mango loves them too, but she would happily eat a can…)  As the list of ingredients indicates, these are not just any dog biscuit! If I had to guess, I think the component that always made Rosie swoon, is the glaze. Flavored with either chicken or beef and mixed with egg, milk and honey, I think it’s this dimension that made my dog go ape when she got one of these biscuits between her teeth. Speaking of teeth, be prepared to hear quite a “crunch” when your dog bites down on these biscuits, since they’re intentionally hard. This way, in addition to making your pup feel happy to be home, each bite will also give your dog’s teeth a good cleaning! (It’s the mother in me…)  For a preview of the video showing detailed instructions about how to knead dough, click here and/or here. 

Yield: about ninety 2 1/2-inch biscuits 

Ingredients:

• 3 cups unbleached, all-purpose flour, plus more for dusting, as needed
• 2 cups whole wheat flour
• 1/2 cup coarse rye meal (available at the health food store)
• 1/2 cup cornmeal (coarse or medium ground)
• 1 cup cracked wheat or cracked wheat cereal
• 1/4 cup toasted wheat germ
• 1/2 cup non-fat dry milk
• 1 to-2 teaspoon salt (optional)
• 1 3/4 cup defatted beef or chicken stock (no salt added or omit above salt), vegetable stock can be used as substitute (for a chicken stock recipe, click here and for a preview of the video of me making all kinds of stock, click here.)
• 1/2 cup dark brown sugar
• 1/4 cup mild honey
• 1 package active, dry yeast (2 1/4 teaspoons)
• 1/4 cup warm water
• Pinch of sugar
• Glaze Ingredients:
• 1 egg
• 1 tablespoon milk
• 1 teaspoon mild honey
• 1 teaspoon ”Better Than Bouillon” (beef or chicken-flavored concentrate); available in well-stocked supermarkets

First, set up: Position the oven racks to the upper and lower third shelf positions and preheat the oven to 325oF. Line 2 large baking sheets with parchment paper and set them aside, for now. 

Now, make the dough: In a large mixing bowl, use a whisk to combine the white and whole wheat flours, rye meal, cornmeal, cracked wheat, wheat germ, dry milk, and salt, if using. Heat the stock in a 2-quart saucepan, over low heat, until tepid (just warm to the touch) and stir in sugar and honey. Turn off the heat. Dissolve the yeast in 1/4 cup of warm water with a pinch of sugar, until visibly bubbly, about 3 minutes. Pour the sweetened stock into the flour mixture and add the dissolved yeast. Stir until a firm but shaggy dough forms. When the mixture pulls away from the sides of the bowl, turn it out onto a lightly floured wooden surface and knead it, adding more white flour as needed, until the dough is smooth and quite stiff (but not so stiff that it’s too hard to roll out). (For a video of me showing you how to knead dough, click here or here.) 

Now, roll and cut the dough:Cut the dough in half using a pastry scraper and cover one piece while working with the other. Using a straight rolling pin, roll the dough out on a lightly floured surface until it’s about 1/4-inch thick. Using sturdy cookie cutters, in a variety of shapes, cut out as many biscuits as you can and place them on the prepared baking sheets. Gather the scraps and re-roll the dough until you’ve cut out as many biscuits as possible. (Since tenderness isn’t the goal, don’t worry about overworking the dough.) Fill up both baking sheets, leaving 1/2-inch in between each biscuit. If desired, use the tines of a regular fork to decoratively prick the center of each biscuit. (If you fill the sheets before using all the dough, and if you don’t have a double oven, you’ll need to wrap any remaining dough in plastic wrap and refrigerate it, overnight. Allow it to come to room temperature, before rolling and cutting more biscuits.) 

OK, it’s time to glaze the biscuits and bake: Combine the egg, milk, honey, and beef, chicken or vegetable flavor-concentrate and strain this through a medium-mesh wire sieve, positioned over another bowl. Using a pastry brush, paint some of the glaze over each biscuit. Place the baking sheets into the oven and reduce the temperature to 300oF. Bake the biscuits for 45 minutes, switching the shelf positions of the baking sheets after half the baking time. Turn the oven off and allow the biscuits to sit there, undisturbed, overnight. In the morning, bring on the pooch! Store the biscuits at room temperature, either piled in a tightly covered cookie jar or in an airtight tin, with a sticker with your dog’s name on it. 

Timing is Everything: 

• The stock can (and should) be made weeks (or months) ahead and stored in the freezer.
• Each time you make a batch of dog biscuits, make an additional dry mixture and freeze it, in doubled, well sealed, freezer bags.

  

Tags: dog biscuits, dogs and happiness, homemade dog biscuits, labrador retriever