dc5
Dirt Candy Header Side Image

Affila Cress

.

Sometimes you just want a vegetable that looks pretty. And when that’s the case, you want affila cress. I use a sprig of it on top of the butternut squash soup because it’s just so darn fun looking.

.

.

It’s got a nutty taste, a bit like snap peas but a bit more woodsy. To be honest, microgreens are the big indulgence I allow myself at Dirt Candy. They’re expensive and they’re not 100% necessary to a dish. But I often use them for two reasons. First, they’re a nice way to add a little bit of crunch to a dish. Sometimes you want a slight bite of something fresh and green tasting to balance out everything else on the plate without adding another big component to the dish. And in that case, microgreens are perfect. Second, they’re pretty!

.

.

.

.

Making dishes is like being in show business: everyone appreciates a little bit of razzle dazzle.

.

Jazz hands, everyone!

.


Speculoos: Heaven in a Jar

Sometimes something enters your life and changes you forever: a pet, a child, crack cocaine. One look at it and you know that you’ll never be the same again. For me, everything changed when a friend brought me a jar of Speculoos spread. This delicious, creamy, spicy, gingery wonder stuff instantly made my mouth do the Mexican Hat Dance. Like Vegenaise, it’s one of those condiments that you can’t have in the house because the urge to sit down, open the jar and just eat it all with a spoon is too great.

.

.

Just what is this stuff? It’s Speculoos spread, it’s from Belgium, and it’ll rock your socks.

.

Read the rest of this entry »


The Bad Week That Was Part 3

.

The last three weeks were full of unpleasantness and bad luck and body blows hitting me one after another. But the one that hit hardest and hung over all the rest like a storm cloud was that about three weeks ago, my sous chef, Jesus, didn’t show up for work one night and he never came back. We’ve worked together for close to 8 years and it broke my heart.

.

Jesus in happier times.

.

But it had been coming for a while.

.

Read the rest of this entry »


The Bad Week That Was Part 2

.

Even as my bad three weeks unfolded, I still found time for romance. The name of my crush: the Health Department. I love how much attention they pay to me, I love their inspections, and I love that they’re so fascinated by what I do. They made their preliminary inspection earlier this year and ever since then I’ve been dreaming of their return. I changed my hair. I changed my clothes. I completely changed the way I look just to make them happy.

.

.

I got myself ready for them every night. And every night I waited, staring at the door until the sun came up. Waiting for the phone to ring.

.

.

And then, one night after I’d given up all hope…

.

Read the rest of this entry »


The Bad Week That Was

.

There’s nothing worse than a blog that just mysteriously stops being updated, and this blog has been in danger of turning into one of those, so I owe you all an explanation. Things have been really tough at Dirt Candy recently, so tough that I’m starting to think I’ve become the victim of some kind of gypsy curse. I keep thinking back on my life and trying to figure out where I went wrong. Did I turn my back on a wizard’s child who was being eaten by bats? Did I break up with a powerful warlock in college? Was I visited by evil fairies as a Canadian baby?

.

“Hello, I am here for the baby naming.”

.

There are three parts to this story, and today is the shortest and the least most awful. Tomorrow is the next most awful. And Friday is the worst most awful – actually it’s probably almost the worst thing that I’ve ever been through in my life. But all three awful strands have been weaving in and out of each other over the past four weeks, to form a giant tapestry of suck. But this post is about the little stuff that has been taking a toll. I figure the little stuff is the universe’s way of chipping away at my psychic immune system, its way of getting me worn down so that the big stuff hurts more.

.

Read the rest of this entry »


Dirt Candy on Food(ography)

.

Sorry for the radio silence in these parts. Next week will see a lot more posting and an explanation of why it’s been so quiet on the blog and why that will change.

.

.

But in the meantime, Dirt Candy is going to be on the “Restaurants” episode of Food(ography) that premieres at 9pm on the Cooking Channel on Sunday, April 17.

.

Host Mo Rocca…looking sexy.

.

Here’s the write-up and the day’s schedule
(it’ll air again at 1AM).

.


The Real Naked Chef

There’s a reason I love Hong Kong so much, and this headline says it all:

.

“Naked chef on Hong Kong adult channel.”

.

It goes on to read:

.

“Host Flora Cheung will start each 30-minute show shopping for fresh ingredients in the city’s famous wet markets, undressing once she is back in the privacy of her studio kitchen, the South China Morning Post reported. Cheung, who admits she has never worked in a restaurant kitchen, said she hopes the risqué show will draw more men into the kitchen.”

.

There’s something so carnival about this in the way it doesn’t even bother to disguise how hard it’s pandering that I can’t help but stand back in admiration and gawp. Also, who wants to be naked in a kitchen? I can’t think of anything worse than hot oil spattering my bare skin, knives getting dropped on my bare feet and hot pans burning my skin. And what kind of career do you go on to in Hong Kong after you’re the naked chef? Already, you’ve got a shelf-life because I doubt anyone wants to watch a 40 year old naked chef. Notice that even Gordon Ramsay takes off his shirt less and less in later seasons of Kitchen Nightmares. But then can you imagine trying to become a newscaster, or a weather woman, or a talk show host when everyone’s seen you spill XO sauce on your naked breasts?

.

.

(Source)

.



menu


Menu

Snack

.

Jalapeno Hush Puppies $6
served with maple butter
.

Appetizers

.

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

.

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

.

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

.

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

.

.

Entrees

.

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

.

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

.

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

.

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

.

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

.

.

Dessert

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

.

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

.

Popcorn Pudding$11
salted caramel corn

.

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

& candied grapes

.

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

.

Our wine list (and other beverages)

.

.

Gift Certificates

.

.

FacebookButton

.

twitterimage