Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant

Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant

Amanda Cohen, Ryan Dunlavey, Grady Hendrix

Language: English

Pages: 224

ISBN: 0307952177

Format: PDF / Kindle (mobi) / ePub

Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.

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sauce will keep covered in the fridge for up to a week. MAKES 2 CUPS 16 ounces labneh ¼ teaspoon saffron Salt One of my favorite ingredients is labneh, a strained yogurt that’s creamier and tangier than the regular stuff. It doesn’t curdle when you heat it, and you can find it in any Middle Eastern grocery store. This sauce accompanies the Mint and Tarragon Fettuccine but it also makes a good dip for pita or crudités. 1. In a blender, mix the labneh and saffron until smooth. If it’s

ground black pepper 20 thin slices daikon radish 1 extra-large egg Basic Batter with Panko I use a few raw cuisine tricks at Dirt Candy. One of them is making ravioli out of thinly sliced daikon radishes. TO MAKE IT VEGAN Substitute crumbled soft tofu for the ricotta, and seal the raviolis with a slurry of 1 tablespoon cornstarch and ¼ cup water. 1. Preheat the oven to 350°F and toast the pistachios until lightly browned, about 15 minutes. Set aside. 2. Blanch and shock the radish

to taste. Parsnip Gnocchi + ¾ Cup Sour Red Cabbage + ¼ Cup Cheddar Powder (optional) + ½ Cup Carrot Crumbs (optional) SERVES 4 3 pounds whole parsnips, peeled, plus 1 cup julienned peeled parsnips 1 cup roughly chopped turnips, plus 1 cup julienned peeled turnips 1 cup roughly chopped peeled rutabaga, plus 1 cup julienned peeled rutabaga 1 cup roughly chopped peeled celeriac, plus 1 cup julienned peeled celeriac ½ cup roughly chopped yellow onion 12 garlic cloves, smashed, plus ½

granulated sugar, flour, salt, baking powder, and anise seeds. These are the dries. 4. Add the wets to the dries and gently beat by hand until smooth. 6. In a large pot, heat the oil to 375°F. 8. Fry for 30 seconds and then flip and fry for another 30 seconds. The cakes should be a very light golden brown. Dust with powdered sugar before serving. 9. To make the mango-fennel salad: Combine the mango, fennel, and butter in a pan on medium heat and stir until softened but not quite cooked

tablespoons per lemon. 4. Stuff the lemons in a glass jar and add the coriander seeds, saffron, and ¼ cup salt. Pack tightly and press down so the lemons release their juice. Add enough lemon juice to cover. 5. Let sit in a cool place for at least 2 weeks before using, turning over the jar every 3 days. MAKES 1¾ CUPS ¼ cup dried sour cherries 2 tablespoons chopped crystallized ginger ½ cup diced fennel 2 cups diced peeled pears 1 tablespoon agave nectar 1 tablespoon apple cider

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