You can find the recipes for the favorite dishes chefs make for their own pooches in the "The Culinary Canine: Great Chefs Cook for Their Dogs - And So Can You!," by Kathryn Levy Feldman and Sabina Louise Pierce.
Three of the chefs featured in the book shared their recipes on "CBS This Morning: Saturday." All are executive chefs. They also brought along their four-legged friends.
All of these recipes are from "The Culinary Canine."
Chef Kerry says, "Who doesn't love bacon? Benny is no exception, and he loves these biscuits, which he gets as special treats-sometimes just for being adorable!"
- 1/4 pound bacon, cut into small, thin strips
- 2 cups organic whole-wheat flour
- 2 eggs
- 1 cup water
Preheat oven to 375 degrees.
Render the bacon in a small sauce pot until crisp; remove bits and reserve fat. In a small bowl, combine the bacon bits, flour, and eggs, then add 1/4 cup of the water and mix. Add water as needed until the mixture is pliable and moist.
Roll the mixture out to a 1/4-inch thickness. Cut out shapes with desired cutter (we use a bone shape) and place the biscuits on a greased baking sheet, about 1/2 inch apart, making sure that they do not touch.
Bake for 20-25 minutes or until light brown. Let cool. If desired, brush a little reserved bacon fat, warmed, on top of each biscuit for special appeal.
Cool, then store in an airtight container in the refrigerator. These biscuits keep in the refrigerator for about two weeks.
Chef Kerry says, "Benny is approximately 25 pounds, so we give him about one cup of this vegetable/meat mix. Sometimes we substitute cooked brown rice for his kibble. Either way, he loves it!"
This recipe can be made in much larger batches and then frozen in plastic bags for up to two months.
- 2 large chicken legs (or breasts, if you prefer) with skin and bone
- 1 medium carrot, peeled and cut into »-inch chunks
- 1 quart water
- 1 cup peas
Place the chicken in a 3-quart saucepot with the carrot and 1 quart of water. Bring to a simmer; skim off any fat and foam that accumulates.
Simmer for 4 minutes (1 minute if using breasts), then add the peas and simmer for 5 more minutes.
Remove from heat and allow the mixture to cool to room temperature.
Take the chicken out of the mixture. Remove the fat, the skin, all bones, and all cartilage. Work the chicken into large, nuggetlike pieces and add these pieces back to the broth.
Add 1/2 cup warm broth (for best rehydration) to 1 cup dry dog food to moisten kibble. Mix in the vegetables and meat as appropriate for your dog.
To see Matt Levin's recipes, go to Page 2.