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Celebrate Super Bowl Sunday with Dirt Candy in Rhinebeck!

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The Super Bowl starts this Sunday, February 3 at 6:30pm but you’ll probably have your Frito Pies and Mile-Long Subs all ready to go by noon. So what do you do to kill the time between putting the last slice of Olive Loaf on your Mega-Sandwich and the Super Bowl starting? If you’re in Rhinebeck, consider your problem solved! Come on out to blue cashew kitchen pharmacy between 2pm and 5pm and get your cookbook signed, listen to my vague and elusive answers to your specific questions, and eat some free Portobello Mousse.

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Full details are here!

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Silpat of My Dreams

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Home cooks, do yourself a favor: buy a silpat. Seriously. Most of the things that make a restaurant kitchen better than a home kitchen are things that just can’t be replicated: a deep fat fryer, a cleaning staff, a professional dishwasher (the person, not the machine), infinite quantities of plates, bulk ingredients. But a silpat is one of those bits of restaurant kitchen equipment that you can buy and it’ll make your life so much easier.

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Playboy Chefs in 1986

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Just came across this photo that illustrated a Playboy story from 1986 called “What The Chefs Are Cooking for Christmas.” Apparently, whatever it is, they’re cooking it in baggy, garish, highly-flammable sweaters.

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The Many Faces of Fennel

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The latest soup at Dirt Candy is Fennel and Sunflower Seed Soup with Pickled Mustard Seeds, Mustard Green Pesto, and Fennel Pretzels. A lot of people don’t like fennel, but come on. Give it a chance!

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Because this started out as a sausage.

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The Scallion Pancake: From China to Denmark

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I’ve never liked scallion pancakes. Maybe it’s because the ones I’ve always had were as tough as rubber mats and as greasy as .99 cent pizza. Maybe because they’re usually just giant wedges of dough with some onion pieces floating around in them. Maybe because they always seems to be the blandest, safest choice at a Chinese restaurant. Maybe because they’re suffering from an identity crisis (Are they Chinese? Korean? Indian?). But then I had a dish at a Chinese restaurant that changed my mind, and one year later scallion pancakes appeared on my menu.

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Dirt Candy in Rhinebeck

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Why is Dirt Candy going to Rhinebeck? Why not! But also, to make money. And to touch hearts, educate people about the wonders of vegetables, engage in a creative dialogue with the men and women who make America great, and to make money. But why Rhinebeck? Is it because I want to go antiquing afterwards? No! It is because Rhinebeck is the home of bluecashew Kitchen Pharmacy which, believe it or not, is a major stop on the cookbook circuit. Ted Allen has done events there, the Frankies Sputino guys have done events there, Zak Pelaccio has been there…at some point everyone goes to bluecashew. It’s like heaven and we’re like dogs, and as you all know:

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So, on Sunday, February 3 @ 2pm Dirt Candy will be doing a signing at bluecashew. Here are all the details and, to be honest, I’m terrified no one will show up. So I’m going to be serving Portobello Mousse, too, because food attracts people. So if you’re in the area, and you’re hungry, and you want something to read, come on down. I’ll do my best to make sure you have fun!

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FULL DETAILS

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Lady Chef Stampede: Madame du Barry

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I’m holding a Lady Chef Stampede! This year, I’ll be posting about the dozens of women who changed the history of food. Whether they’re chefs, restauranteurs, or writers, these are the women on whose shoulders we’re all standing. Today’s Lady Chef isn’t a chef at all, but she’s still important: Madame du Barry.

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Secret Parsnips

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It’s a work in progress, but this parsnip dish is coming along and, after only one month of work, it will be replacing the chard gnocchi on the menu. This is not at all what it looks like now but this is what it looked like halfway through testing:

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America’s Awesomest Test Kitchen!

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Do you know what reeks of authenticity? America’s Test Kitchen. Seriously, Chris Kimball‘s TV show and his magazine, Cook’s Illustrated, are my platonic ideals of what more food magazines and TV should be: scientific, informative, and straight-up focused on the facts, not catch phrases or flashy editing. So last year, when Chris Kimball made a reservation at Dirt Candy it was all I could do not to fling confetti at him every few minutes and blow a horn when he sat down.

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Even their logo is seriously not putting up with any nonsense.

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Even better was the fact that he tweeted about how much he liked his meal. Even way better was the fact that I got a call a couple of weeks later asking me to be on the show. There may be more popular food shows, there may be flashier food shows, there may be food shows where people ride around in more cars and stop at more Umbrian inns and dine on more local produce, but there are no shows that are smarter, more serious, or more committed to really looking at how cooking works. Except for maybe once when I was swarmed by baby pandas and hugged for an incredibly long time, taping an episode of America’s Test Kitchen was the highlight of my young life.

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That’s not me, but that’s what it felt like.

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Dirt Candy has already been on America’s Test Kitchen radio, but now the TV episode is coming up on Sunday, January 27th. It’s Season 13, episode 4, called “Simple and Satisfying Vegetable Mains” and you should check your local listings if you want to watch it and see what a girl who is trying very hard not to jump up and down and clap her hands looks like.

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They are so hardcore! I wanted them to like me so badly!

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Dirt Candy goes to the library

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One of the coolest emails I got last year was an invitation to speak at the New York Public Library. I’m a book nerd, and so growing up the library was always held in reverence as The Temple of All Culture. It was The Good Place. The Tower of Knowledge (and new books to read). So getting invited to speak at a library gives me a deep, warm glow that nothing else can equal…except maybe really top quality cocaine.

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Libraries! The cocaine of reading!

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So, this is happening! On Monday, January 14th, starting at 6:30pm, Dirt Candy is going to be at the Mid-Manhattan Branch of the New York Public Library talking about food, vegetables, and comic books. And this time out you can see all three cookbook amigos: I’ll be talking about vegetables and restaurants, my husband will be talking about the history of vegetarian restaurants in New York, and Ryan Dunlavey will be talking about food comic books and graphic novels. It’s three doses of useless knowledge for the price of one. And that one is priced at Free!

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Seating is on a first-come, first-served basis, and there will probably be some scary people in the bathrooms doing things we don’t even want to know about, but it’s at the library and how cool is that?!?

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FULL DETAILS

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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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Spinach $13
spinach & grapefruit mille-feuille,
with smoked pistachios and ricotta

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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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