[Dirt Candy’s Amanda Cohen isn’t just one of the best chefs going today, she’s also a fantastic writer. Here’s her take on a sauce you met earlier this week, only with her unique twist. Take it away, Amanda!]
It’s not one of French cuisine’s mother sauces, nor is it a “daughter” sauce, but it is my favorite sauce and it was actually invented by a woman (Clémence Lefeuvre) so that already puts it one up on fussy old Escoffier. It’s beurre blanc (white butter) sauce and it will rock your world.
This week was a fun one for me. As you probably noticed, I amped up the blogging to try to get back into the original spirit I had at the start (back in 2004) where posts didn’t have to be precious and perfectly-crafted. So some of this week’s most successful posts (in terms of comments) weren’t posts I would’ve normally done, like the one about feeding your pets at the table or improvising a smoothie. Now I’m going to do something I don’t do enough: a round-up of my favorite food links from the week. Before we get to that, I should explain the cheesecake above. That was from an Easter Brunch I attended on, well, Easter and the woman who made it said the secret was using two extra packets of cream cheese. So there ya go! Now on to the links.
My friend Amanda Cohen, chef at Dirt Candy in New York’s East Village, has a pretty incredible cookbook out right now called, appropriately enough, Dirt Candy. The remarkable thing about the book is that it’s in a graphic novel format, so there are drawings and speech balloons and little boxes and exclamations and all of that good stuff you expect to see in a graphic novel. What’s great is how this format enhances the experience of reading a cookbook…the combination of text and imagery carries the points home further so the various techniques described (sweating, reducing, etc.) are made incredibly clear. Today I popped into Dirt Candy to sit down with Amanda to chat about the book, how it came about, how she wrote it in this format, and to get the dirt on some of the stories she tells (about Iron Chef, for example). Thanks Amanda for taking the time to talk to me and congrats on your awesome new book!