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The Dog's Breakfast
the-dogs-breakfast.com
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#44501 in All

Din Tai Fung: made in Taiwan

Imagine wandering out into an unknown city, so hungry you’re willing to eat nearly anything at all, and fifteen minutes later being served some of the finest food you’ve ever tasted. This was our dum...

23 may 12

gone fishing

Seven years ago, we travelled to Thailand for the first time, and were dazzled by the dichotomy of what we found there. The sacred, ancient temples stood watch over the commercial tourist trade, and ...

16 apr 12

steak au poivre

We finally went to Joe Beef last week. We’ve been hearing about it since it opened, but for us it was like the hot new tv show or blockbuster film that everyone is raving about: the raving is a big t...

03 apr 12

fennel – straddling the seasons

Today was one of those days in Montréal where the sunny side of the street is lined with armies of pedestrians drunk on sunshine, while the shady side is completely deserted and cold. Some people hav...

11 mar 12

untameable Vieques

Zagat just named Vieques one of the world’s top food destinations. Situated 10 miles southeast of the Puerto Rican mainland, Vieques is Puerto Rico’s little sister – a largely undev...

26 feb 12

asian-style noodle soup

Our new favourite thing: a one-bowl meal that’s crazy-good, dead easy, and guaranteed to get you glowing, no matter how cold it is outside. While probably not authentically anything in terms of style...

03 feb 12

lemon lime pickle

A food-minded friend and neighbour introduced us to home-made lime pickle a couple of years ago. We had a great time shopping for the ingredients at a local Indian specialty food store that stocks su...

22 jan 12

springerle cookies: lasting impressions

Just before Christmas, I stumbled across a Springerle cookie recipe, and was immediately drawn to this fascinating and intricate edible art. Using a mould or rolling pin, these edible confections hav...

15 jan 12

chicken liver mousse with Gaziantep pistachios

We recently discovered a butcher who made our spirits bright over the holidays with such delectables as dindonneau (young turkey), and confit of goose drumsticks. A few weeks ago we noticed they had ...

08 jan 12

figgy toffee pudding

It has been a busy and eventful year full of discoveries, adventures, lessons learned, time spent waiting and time spent catching up. It was also a year where we took a break from the blog, and late ...

25 dec 11

roasted figs

Here is an ace up your sleeve for the holidays. This uber-simple Martha Stewart recipe is more of a technique or treatment: you take dried figs, toss them in honey and olive oil, and roast them with ...

18 dec 11

quince – essential eating

“It’s like a pear that has spent the night making love to a rose,” is how Rob described the enigmatic aroma of quince. We brought six quinces home from the market two weeks ago. Like some magic fruit...

07 dec 11

preserved lemons and limes

We’ve been bitten by the preserving bug. Nearly every available surface in the kitchen is occupied by a growing collection of carefully stacked jars. It’s starting to look like a laborato...

28 nov 11

a little relish

Anyone who is interested in or curious about the food culture of Montreal will be thrilled to lay eyes on Chantelle Grady’s latest edition of A Little Relish. Chantelle is a stylist, photograph...

20 nov 11

home-made ricotta

Here’s a post for those curious readers who have asked – where are the recipes that didn’t work out? We’ve been curious about home-made Ricotta since tasting some a year ago at a Sunday Suppers event...

07 nov 11

butternut squash tart with chorizo and caramelized onion

Somehow, this year is flying by, and many things have been put on the back burner while the full-on craziness of life has taken centre stage. Now with summer having taken its final curtain call, a mo...

02 nov 11

herbes de provence

Over the past two months, we’ve gone through a major kitchen edit. It started off as an inventory of Mason jars to prepare for canning, and ended in a thrilling purge. We threw out bags of ancient he...

22 oct 11

chile vodka

We are always looking for new ways to use chiles. A few years ago, we were both the kind of person who says – I like the flavour of spicy food, but not the heat. (Pff.) This view was somewhat r...

17 oct 11

candemonium

The end of summer arrived in our house like a dinner guest who shows up 20 minutes early, just as you’re getting dressed. Hi! Come on in! We had vague plans to do tomatoes, since we’ve sp...

27 sep 11

pie in the sky

You can see the seasons in cloud formations. Summer’s distinctly popcorn-shaped clouds have given way to autumnal, wispy tendrils of white that look like smudges on a chalkboard, or the blur of a pho...

17 sep 11

breakfast is served.

We’re back, with heartfelt thanks to readers and fellow bloggers who have written to say – WTF?. After two years of blogging, the process of posting started getting unwieldy. The blog was...

14 sep 11

impossible chocolate flan

My obsession with flan can be traced back to a trip we took to Rio de Janeiro several years ago. We were ordering a morning juice at one of the city’s ubiquitous juice stands when I looked down...

18 feb 11 1 person likes this

lobster bisque with lobster ice cream

We have more or less refused to come back from our vacation in Mexico, and are obsessed with recreating the flavours we discovered there. This lobster double feature is something that appealed to us ...

22 jan 11

flaming heart roasted tomato salsa

We’ve just experienced the thrill of having the Mexico of our imaginations (based mostly on cartoons) finally replaced by the real, living, fire-breathing thing. Our week under the sun of Puerto Vall...

11 jan 11 1 person likes this

please vote for us!

Dear Friends, we’re thrilled to be starting the year with a nomination in the Best Food Blog category of the Canadian Food Blog Awards. It’s a people’s choice category, so we’re trying to drum up as ...

03 jan 11

chocolate hazlenut buttercrunch toffee

This is killer. And this is your chance to use that really fantastic salt you got as a gift this year, but haven’t known what to do with. You know, the orange volcanic one, or the one you have to sha...

16 dec 10 2 people like this

raisin nut bread pudding with apples & Jarlsberg

Saturday morning. You follow your nose into a local bakery and come out with an exotic loaf you couldn’t resist – a black Russian with orange peel and cranberries, or a spelt sourdough full of nuts a...

06 dec 10 1 person likes this

tuscan-style ribs with balsamic glaze

This is by far our most-asked-for recipe, and after receiving an email request this week from someone who tasted them six months ago, we thought it was time to share. David has brothers and sisters w...

08 nov 10

baked explorations

By now you’ve certainly heard the story of the boys from Brooklyn who quit their day-jobs to open what quickly became a hugely popular bakery. The Baked boys are foodie superheroes. And their books s...

31 oct 10

curried squash soup with clams and coconut milk

We finally nailed this one. This was a recipe we bookmarked two years ago, after being amazed by this entry on La Tartine Gourmande, an endless source of inspiration. This soup is a favourite late lu...

25 oct 10

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