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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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Happy Purim!

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Purim starts tomorrow, and I just wanted everyone to know that I was into Purim before it was cool.

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Me, rocking Purim, on the front page of the Ottawa Citizen
with my mouth full of food.

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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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Big Candy’s Got Money!

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The new Dirt Candy keeps emerging from my dreams and inching closer and closer to reality. Kind of like Freddy Krueger.

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The latest proof that this is no dream, this is really happening?

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New Dirt Candy’s bank accounts are OPEN!

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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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Beets

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Good health to you, Sid Caesar!

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Sid Caesar passed away this week, so I wanted to share a bit of his show. It’s Sid Caesar, Imogene Coca in a great hat, and I think Carl Reiner is the waiter. Good health, to you!

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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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Vegetables Get Dirty

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What do we do in the kitchen during service? Now the shocking truth can be revealed. The kitchen crew at Dirt Candy shoots vegetable porn in the kitchen…while innocent diners are eating their meals just a few feet away!!!

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Dirt Candy Was in Idaho

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One of the fun things about owning Dirt Candy that I never expected is to wake up and find pictures in my inbox of Dirt Candy food that folks have made at home. It’s so awesome to see how people are taking what I’m doing and doing something totally new with it. But Andria Friesen in Idaho stepped up her game in October 2013 by holding an entire Dirt Candy dinner. She does these dinners as an annual event, always focusing on one chef, and after eating at Dirt Candy during a visit to New York, she picked Dirt Candy.

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And made a portobello mousse brain.

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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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