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10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Monthly Archives: January 2015

A Day in the Life: The dogs (and food) of Santana Row

24 Saturday Jan 2015

Posted by Stacey Bender in Eating Out, Reviews

≈ 9 Comments

Tags

dogs in the city, Paula Rees, San Jose California, Santana Row

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My Utopia would be a place in which our dogs were welcome to accompany us anywhere.  A place that was warm, but not hot, comfortable, but not staged.  It would have cafes with good food and well-made drinks. There would be music and energy, not simply noise.  The people would be interesting, colorful and friendly; rich or not rich, well-dressed or happily clad in that odd garment that only they could wear well. The dogs of course, would be central to the community, more plentiful than young children, yet less dominant than the surrounding flavor.

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PS IMG_0226

When music was involved, we would dance, even if only in our heads (well, not all of us).  The days would pass by the minute, not the hour, slowly and with full awareness.  We would be with others but also be happily alone, together. The food would be good.  I know I already said that but it is important enough to mention again.  More important though is the service, the delight in making others have a good time, especially the dogs.  The service is not just from those employed to serve us, but from those that wish to serve others, just because.

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People would connect and interact; both strangers and friends (often with a shared love of dogs).

IMG_0162(And a shared love of food. Isabelle’s Mom is going to teach me how to make rabbit paella someday, I hope).

In this Utopia, there are many layers, which I prefer to unfold softly and with purpose, rather than irrationally, all at once.  I think of Paris; a city to which I have never been.  I dream of the cafes, bustling with…well, I don’t know but I imagine them bustling.  The smells fragrant and rich, the people sophisticated and flawed but perfect and quirky or perfectly quirky and weird. The dogs are there; always there are dogs.  It is a way of life rather than anything else; they are part of the family, why wouldn’t they be there?

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This particular utopia is nomadic, not specific to just one location because in my Utopia it is not a make-believe place, rather, a way of life, that just happens to be localized to a certain parcel of land, for this moment in time, and hopefully the next moment, and the next moment again.  Most recently, I experienced a little slice of utopia called Santana Row.  This strip of land nestled amidst the San Jose Valley is a gathering place for both people and dogs. Everywhere we looked, there were dogs!

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And some looked back.

And others went about their business.
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Dogs playing and sleeping, sitting, standing or being carefully cradled and held.  The restaurants, bistros and cafes that lined the cobbled walks all seemed to have someone furry and four-legged mixed in.  The dogs were part of the character, part of the Place.

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Some more fashionable than others.

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Whether we were waking up to our cappuccino at the French bakery,

IMG_0198(He looks like he needs his coffee.)

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sipping on a cocktail under the trees at the tequila bar in the park,

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munching on a basket of frites and picking at a plate of charcuterie at the Left Bank,

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or washing down our tomato bisque with a glass of rosé at the Wine Bar,

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we were accompanied by dogs.  Cute, loving, likable dogs.

IMG_0165Joey

Meet Joey.  Sweet Joey.  It is hard to believe he is quite sick, with late stage cancer that will steal him away too early.  On this sunny day though, in that moment, he was enjoying the world around him, breathing in fresh air surrounded by his loved ones as well as strangers, and still willing to share a kiss.  He added joy to our day just by being there.

PS_IMG_0302Then there is Coco, whose life is just beginning.

IMG_0232This one is Sasha, who is just as beautiful as and looks like…

PSIMG_0237…her Mom.

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I am sooo thirsty!

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Thirsty for more!

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Thunder

PS IMG_0309Casey (reminds us of our Buffy).

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Just a day. In the life, at Santana Row.

Paula Rees (Tom’s mentor and our dear friend), of Foreseer (formerly Maestri Design) is the visionary behind making this particular utopia successful.  If only everyone could see what Placemaking really brings, to a community, to our lives!  Paula and Jeff, thank you for sharing this magical Place!  Thank you for bringing us here!  And, keep doing more of… this thing that you do, so well.

PS_IMG_0132The crew, hanging out at the Valencia Hotel (minus me, the makeshift photographer equipped only with an iPhone) plotting our assault on the streets below…(and lunch, or was it brunch, or brunch, then lunch? Of course dinner also was divine).

IMG_0379Check-it kids, that’s a wrap.  Get in the d**n car!

Hot Nuts

22 Thursday Jan 2015

Posted by Stacey Bender in cooking basics, the kitchen

≈ 18 Comments

Tags

Alaska Airlines boardroom, rosemary black pepper roasted cashews, The Horizon Club Anchorage

PS MG_0111

When I was young, I loved to fly; or more specifically, I loved going to the airport when we had to fly, or went to pick somebody up.  Why?  Because of the “nuts”, I mean “club”, the club.  The Horizon Club was a destination in itself (now known as the Alaska Airlines Boardroom).  I loved that you had to ring the doorbell as if entering a secret hideaway, then were whisked away to a room that had swanky furniture and private TV’s (swanky as it got in the 70’s).  A women dressed in uniform would come by and take our beverage order, letting us know that we should help ourselves to the food.  Yes please, I’m in.

Of course, me being me, even back then, I was in it for the food!  The winning combination, I could always count on, and highly anticipated, was the fresh orange juice, warm doughnuts and hot roasted nuts.  There was a bright red electric wok that kept a vast quantity of cashews warm, as if just freshly roasted.  I don’t think a hot nut ever passes my lips without recollecting the satisfaction I got from scooping them out into my own little cup, salt hanging onto the warm silken skin that was toasted to the color of perfection.

The doughnuts were warm too, which I realized, made them the perfect texture and elevated their standing into that of a decadent dessert.  The orange juice was not what we drank at home; it actually tasted of orange and exploded with flavor and substance that went equally well with the doughnut or the hot nuts.

I remember thinking how clever it was to use the electric wok, which elevated the deliciousness of the nuts, and noticed we had a similar vessel tucked up near the back, over the top of our refrigerator.  I never got it down though, to try it at home.  The sight of it made me crave nuts, specifically, warm cashews, and I now wonder why I haven’t done this myself, for a party, or a potluck (not that I can truthfully say I’ve attended any in recent memory, but I might just do it!).  I rarely eat warm nuts anymore anyway and even though I look, I don’t see them in “the club” anymore either.

Rosemary & Black Pepper Roasted Cashews

Recently, I had purchased a bag of organic raw cashews from the bulk bin and decided they might benefit from a little time in the oven.  So, I emptied them out onto my baking tin (AKA, pizza pan) and drizzled just one drop of olive oil over the center.  I then rolled them with my hands to coat, ever so slightly, so as to welcome the flakes of salt to hang on.

Sea salt (the flaky kind), just a pinch, was rubbed between my fingers to break up the crystals and distribute over the nuts.  The pepper, copious amounts, ground fresh from my mill.  Next up, fresh rosemary, my favorite Winter friend, was removed from it’s stem, chopped, sprinkled over and massaged onto their skin.

The oven was waiting at 350-degrees, to make them golden and warm.  Ten minutes later, they emerged and asked for a moment of rest.  More salt was rubbed over, a little pepper again and a final rub from a fresh stem of rosemary (break the pines with your finger to release the oils from the herb).

Once they have rested, ever so briefly to develop their crunch, they are best eaten as every good roasted-nut should be eaten, right then and there, whilst still warm (or even hot).

ps IMG_0108
Rule of thumb:  Make your own “club” in the sky.

This snack traveled to California with us over the weekend (don’t worry, the pups were well taken care of by “Unca” Pete).  Albeit cool, rather than hot, I still shared them with my traveling friends.  We weren’t sitting in “the club”, but fresh orange juice still washed them down.

In and Out

17 Saturday Jan 2015

Posted by Stacey Bender in Ginger + Buddy, Health, the kitchen

≈ 14 Comments

Tags

alternative food for dogs, chicken stock for dogs, healthy dog food, hydration for dogs

ps nose 2The nose knows…

Today, I wondered when it was we acquired a horse.  Not a most appetizing subject but I had this thought, as I picked up from the backyard (with an appropriate tool) two full, heavy, over-flowing scoops of, well…you probably get the idea.  It has to go somewhere after all…but the quantity and scale; I must be feeding Ginger & Buddy far too well, because as Tom pointed out, it wasn’t coming from the wild bunny that frequents the yard.

With Buffy, there was no knowing where the outhouse might be.  It was, generally, outside.  I didn’t question when, what, or see where (as long as it stayed outside).  No leash.  No baggie.  No scoop.  Back then I lived in Alaska though, for the first quarter of her life (minus the first year when I saved her from a certain fate in Oregon); no leash required (back then).

Later, living in Pioneer Square (downtown Seattle), she and I were pioneers again, no leash owned or collar worn (shame on me).  One day my Dad came to visit us, Buffy and I.  He refused to take her outside without a leash (smart man).  I came to realize one of those days, that he had been escorting her to the adjacent park sporting a white electrical extension cord as a leash with a red ribbon as her collar.  Classy.  Later, when I finally met Tom, he did not find this as amusing.

When Buffy was five, she and I moved to an apartment that had a courtyard out front;  and home to many dogs doing their “business”.  The first night we moved in, I took her out there and almost immediately heard a women call out to me from the window of her apartment above.

“Where’s your bag?” She said.

I was confused, what bag?

“Where’s your baggie?” She called out again.

Still confused, I gave her a blank stare.

“Your poop bag; I don’t see one.  You better pick it up!”

So now whenever I watch Kate and Leopold (with Meg Ryan and Hugh Jackman), specifically during this scene where Leopold has to do the unimaginable (for an aristocrat), I am reminded of my reaction that night (lack of title notwithstanding).

The memory I flashed on today, as I scooped, was quite different.  I have a vivid memory of my Grandpa Edwards (paternal) heading outside to their backyard in California with a shovel during one of our long-ago summer visits to their house (with five dogs).  I was young and naively, I asked him what he was doing with the shovel.

“Picking up poop.” He said.  Whaaat?  Why on Earth would he do that, I thought?  Yet, this is what I was now doing.

Perhaps this is (partially) why:

ps broth cooking 1
I like to tear the chicken to release the flavor into the liquid.

Chicken Broth for Dogs

Ginger & Buddy recently got their senior blood panels taken (again).  They both had elevated kidney levels which indicated potential kidney disease and dehydration.  Without going into the tedious specifics, they both now seem to be stable and well.  Their doctor recommended we include chicken stock to help get more liquids into their diets.

While I realize there are a few organic, low-sodium options, I got to thinking that most chicken stocks you buy are made using onion, a known toxin to dogs, and too much sodium no matter what they say.  So, I decided to make a version that would not only ensure no onion or excess salt, but would also allow them to feast on the pure chicken and vegetables that provide the stock.

In order to add extra nutrition I sprinkle in a mushroom powder which you can read about here.  You could, alternatively, add mushrooms, along side the carrots and chicken, to the water for an even heartier stock (Ginger & Buddy prefer their mushrooms roasted, on the side, then mixed into the broth).

INGREDIENTS & PREPARATION

There is no specific set of measurements because it can vary depending on the size of the dog(s) and how much/often you plan to feed them this broth plus the solids.  Since my pups are (relatively) small, I usually just cook a small batch at a time that will last two, maybe three days as a supplement to their regular diet.

You will need a chicken breast, or two, bone and skin removed.  A handful of baby carrots, maybe 12-14 (of the snack-pack variety) and enough water to cover the chicken and carrots.

Simply put the chicken and carrots in a saucepan and cover with water.  Bring to a boil, then reduce the heat and let it simmer until the chicken is cooked through, the carrots are tender and the broth is flavorful.

Let it cool down in the pan, then transfer the entire contents to a container with a tight fitting lid, or serve right away.

PS broth bowl

TO SERVE

If they are thirsty but won’t drink their water (yes, I have finicky pups) ladle spoonfuls of broth into a bowl, preferably white porcelain (they are royalty) and set in the spot their dinner bowl sits.  That’s it.

Unless they are also hungry.  I realize they might think they are hungry all the time, you be the judge.  In this case, remove the appropriate amount of carrots from the broth and cut into dice.

Remove the chicken breast and chop off a lobe, chunk, what have you.  Dice that up too.  Add these bits and pieces to the broth (hopefully sitting in a white porcelain bowl) and set in the place of their dinner dish.  Light a candle (the rechargeable LED variety works well around fur) to make them feel the appropriate sort of atmosphere.

Then watch them slurp it all up as they forget (don’t care) that they are in a fine dining establishment.PS both eat

Follow by reading them a few chapters from Miss Manners, or better yet, Emily Post.

ps buddy lurks
Buddy comes around the corner to see if Ginger has some more.

sniffin
DeeBuDeeBudDeeBuddd, Ttthhaatttsss all folks!

The Mandarin Orange (& holiday lamb)

04 Sunday Jan 2015

Posted by Stacey Bender in holidays, the kitchen

≈ 11 Comments

Tags

D'Artagnan, Mandarin orange, New Year, rack of lamb

PS2 lamb white plate 1
It’s snowing mint…

I know it must be the holidays when I see produce bins filled up with little orange balls of fruit, stacked high, spilling over themselves with skin the color of a vibrant pumpkin.  Their shapes give them individuality, a dimple or a dent, perfectly round or slightly squashed.  Maybe it is the green of the leaf and stem still attached that makes them seem so festive.  Green, rigid, beautiful, like that of a holly tree.

MandarinOrangescrop 2Not my photo, but this is what was in my head.

It fits, the orange, perfectly cupped in the palm of my hand; thumb reaching over it’s top.  Poised and ready, my thumb pokes through and penetrates the outer skin which gives freely.  I am rewarded with a short spray of fragrant air.  I peel the skin away, revealing a self-contained fruit held together with a thin membrane, translucent enough to expose the ripe flesh that lays within.  Flecks of pith hang onto the membrane, creating a pattern that resembles a vein.  My thumb digs in deeper now and pulls back a section.  Juice dripping and sticky as it plops into my mouth, flavor explodes and I know it must be Christmas, or at least, a New Year.

PS_lamb cooking 2

Pomegranate, Kona coffee, Rack of Lamb with Celery Root puree & Mandarin Orange relish

(Mandarin) oranges are like lamb, enjoyed all times of the year, but celebratory at the holidays.  For Christmas, we were gifted a perfect rack of lamb from my Dad and my step-mother, Linda.  It came from a little place back East you may have heard of called D’Artagnan.  Seriously good eats (don’t get me started on their foie gras…).

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My Dad will attest to my penchant for lamb (as will Linda with whom I share a strong affinity).  Whenever my Dad took me to dinner, rack of lamb was what I ordered; it was always a special meal to me.  This particular rack of lamb was exquisite; tender to the bone (which we (the 4 of us) did gnaw on… for the record).

Paired with a simple relish of Mandarin orange, raw celery root and mint, the soft, suppleness of the lamb is shocked into perpetual flavor.

INGREDIENTS 

2 TB pomegranate juice
2 TB pomegranate molasses
2-3 crushed garlic cloves
1/2 cup fresh orange juice
Lots of fresh thyme
1/4 cup fresh mint, torn
2 TB “good” brandy
1 tsp Dijon mustard
2 TB ground coffee (Tom shared his beloved 100% Kona)

1 lamb rack (8 bones), denuded

1 dollop (per person) Mandarin orange relish – recipe to follow

PREPARE

Season the lamb with approximately 1/2 tsp salt and many grinds of fresh pepper.

Mix all of the braise ingredients together in a fryer bag, add the lamb.  Seal the bag and be sure the lamb is coated with the liquid.

Refrigerate for at least 24 hours (and up to 48 hours).  Remove from the liquid and pat dry, discarding the marinade.

Heat a saute pan to hot and add enough olive oil to coat the bottom.  Brown the lamb rack on the meaty side, wiping the pan of oil to avoid splatter.

Transfer the rack to a baking sheet and cook in a 400-degree oven until it reads 150 on a thermometer (approximately 15 minutes).

It is important to let it rest for at least 5-10 minutes which allows the juices to distribute from the bones back through to the meat.  A tender morsel awaits.

Mandarin Orange Relish

Combine the following combination (per 2 persons):

1/2 a Mandarin orange, small dice (peel and pith removed)
1 – 2 sections blood orange, small dice (peel and pith removed)
2 slices (1/8″) raw, peeled celery root, small dice
Squeeze of lemon juice
2-3 sprigs fresh mint, chopped
Pinch of sea salt
Small drizzle of raw honey (optional)
1 drop white truffle oil (optional)

TO SERVE:

Slice 2 chops (or 3) per person and plate over a dollop of celery root puree (or mashed potatoes, or polenta… you get the idea).  Set a dollop (or spoonful) of mandarin orange relish alongside (a red wine roasted cippolini onion or steamed green beans works nicely to accompany too).

PS lamb brown bowl 1
Perfect New Zealand lamb, paired with roasted cippolini onion, celery root puree and mandarin orange relish.

PS ginger

PS buddy1Resolution(s): Play more, party less, continue to eat fresh!

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