Epiventures » Food Finds

Food Find: Kimchi from Fab Ferments

Courtney — Thu, 06 May 2010 12:10:03 +0000

Those lovable hippies over at Fab Ferments had me at Kimchi. You know about kimchi, right? It’s any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. This one is hot Korean sauerkraut and is spicy, tart and adds a surprising depth of flavor to pork, beef, rice and even egg dishes.

Cincinnati’s own Fab Ferments uses ancient preservation techniques to naturally ferment small batches of it for three to five weeks in stonewear crocks. And unlike a lot of mass produced varieties, theirs doesn’t rely on vinegar or sugar to start fermentation.

In addition to kimchi, Fab Ferments makes a number of other traditional fermented foods like sauerkraut, pickled vegetables, beet kvass, and kombucha. And while their company motto stems from a belief that natural food leads to better long-term health, I just really, really like the taste. Plus, I love the fact that they only use local, pesticide free produce and that all of their ingredients come from organic and/or sustainable local farms.

Though on the expensive side ($10. 00 for 16oz re-usable glass jar), youâ€™re paying for quality here.

The following is a list of places you can buy it (and believe me when I say youâ€™re going to want to buy it):

Mayberry: 915 Vine Street, 45202/ph: (513) 381-5559
Melt: 4165 Hamilton Avenue, 45223/ph: (513) 681-6358
Park + Vine: 1109 Vine Street, 45202/ph: (513) 721-7275
Whole Foods Market: 2693 Edmondson Rd, 45209/ph: (513) 531-8015
Whole Foods Market: 5805 Deerfield Blvd, 45040/ Ph: (513) 398-9358
Aquarius Star & Shangri-La Spiritual Center & Om CafÃ©: 329 Ludlow Ave, 45209/ph: (513) 381-3436
Clifton Natural Foods: 169 W McMillan St, 45219/ph: (513) 961-6111
FUNKtionality(flexible for pick ups, call for hours): 3928 Edwards Road, 45209/ph: (513) 236-9779
Lucky Johnâ€™s Slow Food Market: 2550 Woodburn Ave, 45206/ph: (513) 979-4829
Loving Cafe: 6227 Montgomery Rd, 45213/ph: (513) 731-2233
Eat Food For Life Farm Store: 14360 Mangen Road, 45388/ ph: (419) 336-5433

What You Really Need to Know About Absinthe

Courtney — Thu, 15 Apr 2010 11:56:55 +0000

Until recently, my latest memory of absinthe was watching my peers drink from a bootleg bottle of it in college. After passing it around the room a few times, several of them would claim vivid hallucinations of fairies and green monsters.

At the time, absinthe was widely considered illegal in the United States and its consumption was enjoyed only by the daring or the unwise. One of its components (wormwood, grand wormwood or artemisia absinthium) was said to drive people insane and it became known in the drinking underground as the devil’s drink. So, now that I have a bottle of my own in the house, I sort of feel like a renegade.

Its tall, slender shape even threatens the other bottles of liquor in my cabinet; my beloved bourbon looks squatty, the vodka suddenly stale and overdone. But I admit, I’m not really the rebel I’d like you to think I am. I mean, I didn’t have to bribe anyone or weasel it onto a plane from Europe. I got it in aisle nine at The Party Source.

In the last few years, liquor entrepreneurs figured out that most laws banning absinthe don’t actually ban the drink itself but liquors with more than 10 parts per million of the wormwood compound. The federal government granted permission to two low-thujone absinthe producers (Lucid and Kubler) to distribute to the American market.

So why did my college buddies claim hallucinations? Probably because absinthe is 106 proof and they were drinking it straight. In other words, they were really drunk. So the following are three slightly more sophisticated approaches to drinking and enjoying the now socially acceptable absinthe.

Three Absinthe Cocktails

from www.epicurious.com

Straight with water:

This is the classic way to drink absinthe. Add an ounce of absinthe to a glass, set a sugar cube atop a slotted spoon over the glass, and slowly drip icy cold water over the cube until it dissolves. The addition of the water creates what’s called the louche, the clouding effect that makes the drink much more opaque.

1 cup crushed or cracked ice
3 tablespoons absinthe
1 tablespoon simple syrup

Death in the Afternoon:
It’s not just an Ernest Hemingway book, it’s also the name of the cocktail he so devoutly enjoyed. His directions: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

3 tablespoons absinthe
1/2 to 3/4 cup cold Champagne or sparkling wine

Absinthe Sazerac:
My favorite (and the one pictured above). Absinthe is poured into a glass, swirled, then discarded. The rinse on the sides of the glass adds a layer of complexity, especially in the aroma, to the final cocktail.

1 1/2 cups ice cubes
1/2 teaspoon sugar
4 dashes Bitters
1/4 cup rye whiskey
About 1/2 teaspoon absinthe
1 thin strip lemon peel

Stouts that Pack a Punch

Courtney — Mon, 05 Apr 2010 08:39:04 +0000

When waking up like your heads been up against a board, it’s important to evaluate the prior evening’s decision making. Was anything broken? No. Were inappropriate arguments had or embarrassing confessions made? Maybe. Was the beer at least worth it all? Definitely.

As my head pulsates in aching waves of pain, I slowly recount the events that led to my destruction. It was a sunny, cool evening and the end of a long week. I wanted to take advantage of our growing collection of quality stout beers.

I poured myself a nice Young’s Double Chocolate Stout and I drank it with my feet up — feeling the weight of the world lift slowly off my shoulders. Those thick, chocolate-laced suds slid down like cake at a birthday party. And then there was that Old Rasputin — rich, thick and impermeable to light. Maybe that’s the reason I now feel like a train is pummeling through my head.

But man, it was good goin’ down. In the spirit of hangovers that are worth the pain, the following are some of my favorite stout beers. Most of them have a high alcohol contant, so to avoid ending the evening with a lampshade on your head, drink ‘em slow and easy.

A Quality Stout Collection

Young’s Double Chocolate Stout: This is the beer got me into stout in the first place — probably because it tastes like a milkshake. Its long smooth, finish and creamy body is characteristic to a really delicious chocolate cake. Get out a fork and enjoy.

Old Rasputin Imperial Stout: This is the beer drinkers beer and seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish. You may not need a fork with this one but you may need a knife. This is an all-out powerhouse stout.

Bells Java Stout: Lots of stouts lend themselves well to other flavors and in this case, a dark roasty coffee flavor is prominent. It’s a marriage of Sumatra’s best with rich chocolate and roasted malt.

Brooklyn Brewery Black Chocolate Stout: It’s less refined and tastes more like beer than the other choices but it still carries strong notes of chocolate. Get it fast cause though, it’s only available in the winter time (October – March). If you’re food pairing, drink it with a strong cheese like Stilton.

Mt. Carmel Stout: I like this one partly because it’s local. It has a dark, black color and a thick, light brown head. Edged with chocolate and coffee, its got a nice roasted flavor and a dry finish.

Dinner Party Fail: Causing A Foodborne Illness Outbreak

Courtney — Wed, 24 Feb 2010 19:18:29 +0000

I’ve just recovered from a bout of Cryptosporidiosis. No, even worse, I’ve just healed from a terrible dose of Clostridium Perfringens Gastroenteritis. Wait, I can do better than that. My vision has just repaired after a very serious case of Botulism where I also experienced difficulty speaking and swallowing.

At least, these are the diseases I imagine having to recuperate from as I listen to my Safety and Sanitation instructor carry on about foodborne illness.

Come to find out, there are scores of ways to keel over dead at the dining room table. So, here are a few reminders that may help you avoid sending your dinner party guests home with little more than a full stomach.

Food safety rules to live by:

Don’t let your food sit in temperatures between 41 and 135 degrees for more than 4 hours. This temperature range is called the Temperature Danger Zone and is responsible for the production of many different kinds of deadly bacteria.

Never freeze meat that has already been thawed. This means you have to be careful at the meat counter. Butchers don’t always do a great job of labeling the products they have already thawed out. If they’re not labeled, ask.

Don’t set meat in the sink to defrost. When meat climbs over 41 degrees, it’s vulnerable to collecting dangerous bacteria. Instead, thaw out your protein in the refrigerator.

Don’t keep oil and garlic mixtures stored in the kitchen. They’re an absolute breeding zone for pathogens that like to grow in low oxygen environments.

Cool cooked rice properly. Rice contains a naturally occurring bacteria called Bacillus cereus and if it sits at room temperature for longer than 4 hours, it can be deadly. Reheating rice before serving will not inactivate the emetic toxin or kill all the bacterial cells.

These rules may seem simple but millions of people in the United States are sickened every year by foodborne illness. Thousands die. While the list of warnings and kitchen regulations could go on and on, everyone should be sure to obey the ones above.

Have fun out there, but be careful!

Why Beef Stew Makes Me Cry

Courtney — Tue, 23 Feb 2010 16:04:29 +0000

I’m almost afraid to admit this, dear reader, but I cooked another recipe out of Thomas Keller’s Ad Hoc. I’m not sure if was the beautiful, glossy picture of the beef stew that convinced me to spend 8 hours in the kitchen or the fact that I, inexplicably, have a vendetta against myself.

Either way, there I was, apron and all — determined to make the best, most lavish, most drawn-out stew on the entire face of the planet. Will you lose all faith in me if I tell you something?

It did not go well.

Part of the problem was that I set unreasonable expectations. With our big, heavy bowls of stew, I imagined we might sink into deep, comfortable chairs (never mind that we don’t actually own any) and cover up with blankets. Maybe we would sip some handcrafted beer while we ate.

Maybe there would be a rented DVD involved. Or maybe James Taylor would fly in on wings and sing background music for us, I don’t know.

No, friends. None of this happened.

Despite my uncanny ability to stand for hours at a time, Thomas Keller wore me down. Not only did the short ribs have to be braised for several hours in a red wine reduction, but the recipe called for a 5 hour soffritto. The fennel and leeks were to be blanched separately and cooled while the potatoes had to simmered in another pot with a sachet. Even specialty parchment paper had to be cut and folded in a such a way that it could cover the simmering stew in place of a regular pot lid.

I also think there was orange zest involved. Maybe even olives. After 8 hours, I started to mentally black out.

But here’s the real injustice. I had been out there, toiling away for so long, I didn’t realize that the oven was preheated to 350 degrees. If you’ve ever braised a tough cut of meat before, you know that fat will never melt at this high temperature. And you know that the meat will come out tough and dry.

Which is precisely what mine did. And is precisely the reason my husband spit his first bite out into a napkin — an action that caused me to react in a slightly childish manner. By which I mean, I cried, sitting on the kitchen floor, broken down and defeated.

“I’m never cooking again!” I promised.

Unable to find comforting words, all my poor, hungry husband could do was take this pretty picture of the stew. Maybe he hoped I could fool you into believing it was acceptable. But that’s just not my style.

Of course, I did cook again. It can be a punishing hobby sometimes but in the end of the day, cooking is who I am. And just for the record, I’m not letting this stew get the best of me. You can bet I’ll be out there again soon — and next time, it’s going to be damn delicious.

Food Find: Peppadew Peppers

Courtney — Fri, 12 Feb 2010 15:55:13 +0000

If you’re not familiar with Peppadew peppers, you should be. They’re piquantÃ© peppers from South Africa’s northern provinces and are unlike any other pepper on the market — sweet with a spicy finish. And thanks to places like Dean’s Mediterranean Imports at Findlay Market and Whole Foods, you can get them without a problem.

Peppadew peppers are processed, bottled and marketed by Peppadew International using a “stringent process and secret recipe.” Their tart, sweet, spicy flavor makes them incredibly versatile in cooking — just use them anywhere you would use a roasted pepper.

Stuff them with cheese for an appetizer, mix them in a bean dip, put them on a salad, even puree them for a unique aioli. Panera Bread puts them on the delicious Mediterranean Veggie Sandwich. Chef Andrew Carmellini uses them in Braised Chicken with Peperonata.

If you’re bored with your cooking routine and are looking for an ingredient to spice things up, look no further than the Peppadew pepper.

Domino’s Pizza Turnaround

Courtney — Fri, 05 Feb 2010 15:43:07 +0000

In late December, Domino’s Pizza unveiled the television component of their brave “Pizza Turnaround” campaign. Have you seen it? Filmed in documentary style, the tv spot shows Domino’s employees absorbing negative feedback from real-life focus groups. “Domino’s pizza crust, to me, is like cardboard,” one customers says.

“You can either use negative comments to get you down or you can use them to excite you and energize your process … we did the latter,” says President, Patrick Doyle. And so began an 18-month-long pizza reinvention process where every aspect of the pizza recipe was changed — from the crust to the sauce.

“Give us another try,” they said. So I did.

Pizza Fantasy

The following is the extended version of the new Domino’s commercial.

Pizza Reality

Here are some snapshots I took of the actual pizza that came to my door last night.

For me, reality failed to live up to the dream. The pizza, which was soaked in some sort of garlic butter, was so soggy that it almost fell apart when I picked it up. And the resulting grease at the bottom of the box was a pretty unpleasant sight.

The breadsticks were fine, albeit a little tough. But they were cold and so was the pizza — an ironic coincidence considering the self congratulatory tidbit on the box. (Pictured above.)

The part of the Domino’s website that houses the above documentary, along with live Twitter and Facebook feeds, is called “Oh Yes We Did.”

Unfortunately, just what they did, was create another bad pizza.

The Skinny Cookie from Busken Bakery

Courtney — Thu, 04 Feb 2010 15:35:16 +0000

Are you on a diet? So is Busken’s famous yellow smiley cookie. They’re calling it the Skinny Cookie and while it’s the same weight as the original, it has 42% less fat and 18% fewer calories.

The best news is that not a bit of flavor is compromised. Busken is using a “new-to-market shortening” that makes the skinny variety just as delectable as the original. And you have to admit, it’s new, slender shape is pretty cute and perfect for dunking into a tall glass of milk.

With 3.5 grams of fat (compared to 7 grams in the original) and 140 calories (compared to 170 calories in the original), how can you go wrong?

Of course, if you’re not in the waistline watching mood, grab a fresh cup of coffee and a melt in your mouth doughnut. Either way, I guarantee you will be smiling all the way home.

Busken’s new location downtown at 7th Street is now open. Visit for the best breakfast indulgence in Cincinnati.

The Best of Kentucky Bourbon

Courtney — Wed, 27 Jan 2010 17:19:35 +0000

Cincinnati’s convenient proximity to Kentucky — where 95% of the world’s bourbon is distilled and aged — gives us an edge when it comes to buying the really good stuff. Experts from Cork ‘N Bottle and The Party Source are able to travel to surrounding Kentucky distilleries and hand select single barrel bourbons (that would otherwise not be single barrel) for our tasting pleasure.

Featured below are two worthy Kentucky bourbons from Cork ‘N Bottle that are worth checking out. One is a great value and the other is pure luxury…

Best Value

Old Weller Antique Single Barrel
For the money, 20 bucks to be exact, you’ll be hard pressed to a find a bourbon with this much kick. Aged 7 years and at 107 proof, this bourbon is incredibly smooth. Experts say that it’s best on the rocks or with a drop of water to open it up. Of course, if you’re in the mood for an Old Fashioned or a killer Manhattan, no one will hold it against you.

Cork & Bottle Description:
“Light oak on the nose with just a touch of oak sap. Take a sip and the dry oak is still there, but with a touch of cinnamon and some tantalizing sweetness.”

Superior Taste

Van Winkle Family Reserve

Truth be told, some bourbons kind of turn my head around. Not this one. This small-batch bourbon includes a 15-, 20- and 23-year-old malt and is exceptionally smooth and dangerously easy to drink. Pictured above is the 15 year old variety for $50. Just be warned — it’s incredibly rare. As one of the last whiskies that Julian Van Winkle II distilled at the Stitzel-Weller Distillery in Lawrenceburg, KY, there is a limited run.

Spirit Journal description
“The palate entry is spicy, piquant, prickly and raisiny; at midpalate the taste profile features lead pencil, slate, black pepper, brown butter, and deep-seared oak. Finishes with an ash-like, chewy, and oily aftertaste that’s smashingly luscious…. American whiskey doesn’t come any finer.”

I Married A Greek and Fell in Love With an Olive

Courtney — Sat, 23 Jan 2010 14:50:19 +0000

I wish I could tell you that I have always liked olives. Or that, wisely, I have always appreciated their pungency and slippery texture. But in fact, I used to hide from them at cocktail parties. I once broke into a cold sweat at Nectar when faced with a small plate of this tart little fruit.

Of course, as an avid eater, I couldn’t avoid them forever. This was especially true after I married a Greek and was repeatedly confronted with a plate of the Kalamata variety at every family dinner. Eventually, I learned to love ‘em and today am proud to say that I am a full fledged olive collector.

Thanks to the modern, high end grocery store, sampling different olives in Cincinnati has never been easier…

Take the Skytop Bigg’s on Beachmont Avenue, for example. Their large Delallo olive cart is so delicious looking, so well labeled and neatly organized, it’s impossible to pass up.

The bar features a dozen olive varieties in all sorts of marinades and herbs and spices. They also provide wine pairing suggestions. Did you know, for example, that you are supposed to drink Merlot with Garlic Stuffed Olives with Taleggio? The cooking inclined can snag a recipe book and learn how to make make olive butter or olive salsa at home. And if that’s not enough, scope out their array of antipasti.

My Favorites from the Olive Bar

Olives Gigante: enormous green Sicilian cured olives, tart and crisp, infused with the flavor of Italian herbs and spices
Mammoth Black Greek: rounded, dark brown to purple olive with light tartness and semi-soft flesh
Blue Cheese Stuffed Olives: Sicilian style Sevillano olives from California, stuffed with heady blue cheese
San Martino Italian Style Garlic Mushrooms: earthy, tender button mushrooms marinated in garlicky brine
Roman Style Artichokes: From Puglia, Italy and mildly sweet, long-stemmed artichokes with delicate petals and lightly marinated
Pepperazzi: Round red peppers with unique flavor, both sweet and hot

So, thanks to my second set of parents and to their parents who came to America from the island of Kalamos and the northern mountains of Karpenisi. Thanks for your patience at the dinner table. And for eventually, showing me the light.