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Enough with Tofu

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Sometimes dishes change because the seasons are changing, something they change because I’m bored, and sometimes they change because, like J.Lo, I’ve had ENOUGH.

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When I looked at tofu, I wanted to smack it in the head and shout, “I’ve had ENOUGH!”

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So I made this. Out of tofu.

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Tomato Cake is back!

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One of Dirt Candy’s most popular dishes is our Tomato! It’s a tomato cake with smoked feta and people love it. This is one of those dishes that surprised even me. When I was developing this recipe I knew it would be fun, but I didn’t know it would be this good.

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Because it’s mostly tomatoes, I can’t serve Tomato! when tomatoes are out of season, so it disappears after the summer. But for now, it’s back to replace the Spinach! You can read more about it, or just feast your eyes on its fruity red glory.

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The Potato Salad

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An unholy combination of three different dishes from three different countries, the Dirt Candy Potato Salad is the lightest, crunchiest, most delicate potato salad you’ve ever had in your life.

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Rabbit Pie

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One of my goals at Dirt Candy is to base every dessert around a vegetable. That’s sort of a trendy thing to do right now, but I’ve been working on it for about five years, and while it sounds like a terrible idea, I’m constantly surprised at how well it works out. Case in point: Carrot Meringue Pie with Sour Cream Ice Cream and Candied Carrots.

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Smoking or Non-Smoking?

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Smoking is one of those techniques that home cooks stay away from because it seems intimidating and complicated when, in reality, it’s really easy. Smoking food steps up your game, and it’s something I’ve gotten a lot of mileage out of, so in the spirit of giving away my few secrets, here’s Dirt Candy’s Rough Guide to Smoking. Get ready to impress people!

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Impressed, yet?

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Setting Traps for Popeye

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I wanted to make Spanakopita. That’s all. I was just a nice girl who wanted to make a savory Greek pastry full of spinachy goodness, the kind of thing you’d use to bait a trap for Popeye. And then I told my sous chef, Danielle, and she told me that she would pull off my head and beat me to death with my spinal column if I asked her to make the phyllo dough my Spanakopita required. I don’t need you, Danielle. I can make phyllo dough all on my own. Then I tried to make phyllo dough but all I made was sadness and tears.

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So I gave up on my Spanakopita, and I made Spinachkopita instead.

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Our Beets Can’t Be Beat

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Last summer I started thinking about beets and beatings and I realized that I wanted to make an aggressive dish. A really aggressive dish. The kind of dish that throws people up against the wall and gets all crazy and in their face but in a totally lovable way, like Murdock on the A-Team. And so I made beets. These beets.

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The Truth About Brussels Sprouts

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Winter isn’t just coming, it’s actually here in a serious way, and that means that while technically you can eat brussels sprouts all year round (since growing seasons don’t actually exist anymore) sprouts are now an unstoppable force and sometime in the next two months you’ll be confronted with them on your plate, staring up at you with their brussely eyes.

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They’re watching you…

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Considering how much people hate brussels sprouts, it’s no surprise that they arrived in North America courtesy of the French. Originating in Louisiana, these miniature cabbages started growing all over the place and their hardiness and high nutritional value resulted in them being forced down the throats of millions of horrified children all over the continent.

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These days, brussels sprouts are regarded as culinary poison, but it doesn’t have to be this way. They’re actually the best vegetables of the winter, and the problem lies not with them but with us: we don’t know how to cook them.

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Dirt Candy Birthday Toast!

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The last week of Dirt Candy’s 5th Birthday Party is here! This week, from 1/28 to 2/1 we’ll have Mushroom Toast on the menu. This is my riff on Hong Kong’s famous snack, Shrimp Toast.

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Born in Hong Kong, shrimp toast became an Australian snack favorite and a staple of Tiki-themed menus in Polynesian restaurants across America in the 1960′s. My version has replaced the shrimp with shiitake mushrooms, water chestnuts and Chinese chives (along with a bunch of other secret ingredients). The ingredients are chopped fine, spread on triangles of bread, then deep fried and served with a spicy chili garlic sauce. They’re the kind of thing I could eat about a dozen of at once, which makes sense. If doughnuts are just sweet fried bread for dessert, then Mushroom Toast is just savory fried bread for dinner. What could be better?

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Carrot Cake is coming…

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I feel very strongly that a dessert isn’t a dessert unless it’s got chocolate in it somewhere — to hell with bowls of berries and candied kumquats. But there’s one vegetable that’s crept into my heart via the dessert menu, and that’s the lowly carrot, sweetest vegetable in the garden. Right now I’m working on a version of carrot cake that I think is going to be a lot of fun. Here’re some rough photos to give you an idea of the state of the dish.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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