“Why would you devote a whole cookbook to hot dogs?” Beardy Fiance asked, the first time I told him about Russell van Kraayenburg’s new cookbook, Haute Dogs. Once he had a look at the cookbook, though, he understood. Van Kraayenburg makes no secret of his hot dog obsession – he has enjoyed at least one hot dog a week since the age of 7! The first section is the variety of regional traditional American hot dogs: the chili-loaded Coney Island dogs, the Hawaiian waffle dog, and then moves on to an international variants of the hot dog – the quesadilla-like toppings of the hot dogs from Campinas, Brazil, the Czech style sausage roll and finally, the recipes to make the buns, the condiments and even the sausages themselves. This is the tool for a completely homemade barbeque! Although we might not get the length of summers here in Britain that people do elsewhere, we do have great cookouts (including the one we held for the 4th of July) and I’m definitely planning to use these ideas to make slightly healthier homemade buns and condiments, so that you really do know what’s surrounding your hot dog.
This is a great little seasonal cookbook and I will definitely be referring to it before any future cookouts – whether to have some fresh ideas for condiments or to make things a little more special and homemade when it comes to buns or fries!
Whole Wheat Buns (from Haute Dogs)
1/2 cup warm whole milk
1 teaspoon active dry yeast
2 tablespoons sugar
1 large egg
1 1/4 cup + 1 tablespoon plain white flour
1/4 cup + 1 tablespoon whole wheat flour
1 1/2 tablespoon unsalted butter
Mix together warm milk and dry yeast.
Slit the buns lengthwise, so the you can place a hot dog inside.