Ok, I admit, I'm more than a huge fan of Animal Nuz. (Animal Nuz #122 Victory Edition) I'm a stalker. I stalk Daisy at every doggy park he/she romps (do we really know Daisy's gender???) I've also checked out Daisy's "family." Not really sure to whom these sweeties belong.
This GUS diary is dedicated to my all time favorite cartoonist and all around sweetest guy, ericlewis0 because I think he is one of the happiest people in the universe after Tuesday 11 something p.m EST.
So, Daisy, Ollie and eric -- here are some NY recipes after the obligatory who we are.
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Daisy Appetizers (really, these are doggie treats)
Ingredients
1 cup rolled oats
1/3 cup margarine
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour
Directions
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
from Allrecipes
Ollie Treats (yes these are cat treats)
1 large egg
1 4-oz jar chicken and brown rice baby food (or something meaty which may include canned wet cat food)
1/4 cup parsley, coarsely chopped
2 teaspoons olive oil
2 tablespoons water
1 cup brown rice flour
1/2 cup cooked white (or brown) rice
other things you might add other treats like : 1 tablespoon of catnip or a hearty tablespoon of extra wet cat food.
Place a rack in the middle of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together egg, baby food (or wet cat food), parsley, olive oil, and water. Add brown rice flour and cooked rice. Stir to incorporate. The mixture will be thick but spreadable.
Spread mixture onto prepared baking sheet creating a rectangle that is about 1/3 of an inch thick. Bake for 12 to 15 minutes.
Remove from the oven. Let rest until cool enough to handle, then slice soft dough into bite-sized pieces. Return pieces to the oven to bake for another 8 minutes. Remove from the oven. Allow to cool completely. Store in an airtight container in the fridge. I store my treats in the fridge just to be safe.
from Joy the Baker
New York Strip and Fall Vegetables with Mustard Cream Sauce
Mustard cream sauce:
1/2 cup crème fraîche or sour cream
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
Coarse kosher salt
Roast:
1 tablespoon unsalted butter, room temperature
2 garlic cloves, pressed
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly cracked black pepper
1 3-pound boneless beef loin New York strip roast
Vegetables:
1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved
1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips
12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2-to 2-inch pieces
1 12-ounce celery root (about 1 medium), peeled, cut into 2 x 1/2 x 1/2-inch strips
5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh rosemary
Coarse kosher salt
Preparation:
For mustard cream sauce:
Whisk crème fraîche, mustard, and lemon juice in small bowl. Season with coarse salt. DO AHEAD: Can be made 1 day ahead. Cover and chill.
For roast:
Mix first 5 ingredients in small bowl. Place beef, fat side up, in 13x9x2-inch roasting pan. Spread butter mixture over top of roast. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Let beef stand at room temperature 1 hour before roasting.
For vegetables:
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 450°F. Combine mushrooms, turnips, carrots, celery root, shallots, oil, and rosemary in large bowl. Sprinkle with coarse salt and pepper; toss to coat. Transfer vegetables to large rimmed baking sheet, spreading out in even layer.
Place vegetables on lower rack in oven and beef on upper rack in oven. Roast 20 minutes. Toss vegetable mixture. Reduce oven temperature to 350° F. Continue roasting until vegetables are tender and beginning to brown and instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, 30 to 35 minutes longer. Transfer roast to platter and let rest 10 minutes. Spoon fat from top of drippings in roasting pan. Drizzle drippings over vegetable mixture; toss to coat. Season to taste with salt and pepper.
Spoon vegetable mixture around roast. Serve mustard cream sauce alongside.
Lindy's New York Cheesecake
INGREDIENTS:
1 cup flour, sifted
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup butter, softened
5 packages (8 ounce size) cream cheese, softened
1 3/4 cup sugar
3 tablespoons flour
1 1/2 teaspoon grated lemon peel
1 1/2 teaspoon grated orange peel
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
frozen strawberries, thawed
DIRECTIONS:
In medium bowl, combine flour, sugar, lemon peel and vanilla. Make well in center; add egg yolk and butter. Mix with fingertips until dough cleans side of bowl. Form into a ball and wrap in waxed paper. Refrigerate for one hour.
Preheat oven to 400 degrees F. Grease the bottom and side of a 9-inch springform pan. Remove the side from the pan. Roll one third of dough on bottom of springform pan; trim edge of dough. Bake 8 - 10 minutes, or until golden.
Meanwhile, divide dough into 3 parts. Roll each part into a 2 1/2" strip, 10" long. Put together springform pan, with the baked crust on the bottom. Fit dough strips to side of pan, joining ends to line inside completely. Trim dough so it comes only 3/4 of the way up side of pan. Refrigerate until ready to fill.
Preheat oven to 500 degrees F.
Make Filling: In a large bowl of electric mixer, combine cheese, sugar, flour, lemon and orange peel, and vanilla. Beat at high speed, just to blend. Beat in eggs and egg yolks, one at a time. Add cream, beating just until well combined. Pour mixture into springform pan. Bake 10 minutes. Reduce temperature to 250 degrees F. and bake 1 hour longer.
Let cheesecake cool on wire rack. Glaze top with strawberries. Refrigerate 3 hours or overnight. To serve, loosen pastry from side of pan with spatula. Remove side of springform pan. Cut cheesecake into wedges.
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