Cookbook: Dirt Candy, A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant, by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix
I’ve long been fascinated with the idea of making seafood paella. The only problem is that I’m not at all a fan of mussels, clams, cuttlefish…. So when I spotted the name of this paella recipe and saw that it features asparagus, artichoke hearts, and chanterelle mushrooms instead of either fish or meat, I was onboard. (Obviously, co-author Amanda Cohen knows her way around meatless recipes: she’s chef and owner of New York City’s award-winning vegetarian restaurant Dirt Candy.) Still, what intrigued me most when reading this recipe was that it is topped off with a “paella crisp” (hint: Rice Krispies) — something that I can envision using as the base for numerous other creations. The authors note that the crisp enables them “to get the sweetness of socarrat into the dish.” If you, like me, have no idea what socarrat is and whether you’d even want it in your dish, don’t worry: (1) the authors explain; (2) yes, you do. I’ve never been to the Dirt Candy restaurant, and I’m not a vegetarian, but based on this recipe and the unusual cookbook — it’s in graphic novel format — the place is on my list for next time I’m in NYC. I just took a look at the menu online. Buttermilk-battered cauliflower with waffles, horseradish, and wild arugula? Yes, indeed. I can make do without the cuttlefish.
Find the recipe for Asparagus Paella here: The Daily Meal, August 20, 2012
More on the cookbook: Dirt Candy, A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant, by Amanda Cohen, Ryan Dunlavey, and Grady Hendrix (Clarkson Potter).