Bloody Mary via Michelle Auerbach My friend Jen is known for many things, including her enormous hospitality. When she invites you for Sunday Brunch (and often at other times) she will have a pitcher of Bloody Mary’s waiting. Hers just taste better than anyone else’s and finally this winter I found out why. Pickle juice. Or when she is out of pickles, Kimchi juice. This twist gives a probiotic lift to an otherwise not so healthy drink, but it also adds a zing that is hard to define. It’s just good. 1 jigger vodka 1/2 teaspoon horseradish 2 shakes Worchershire sauce 1/4 teaspoon celery salt 2 Tablespoons pickle juice 1 shake Tabasco a few grinds of black […read more]
I keep a bottle of olive oil at work. Quick salad dressing substitute = 1/2 cup of your favorite ozuke ( i like them all but kimchi or beets make a killer salad) plus a drizzle of olive oil. Salty sour perfection on your bowl of happy greens for lunch. No blender, no fuss, no mess, no bottles with crappy ingredients and preservatives. Happy salad and I can keep rolling with the productivity flow when I’m feeling it.
Ozuké played host yesterday to an Indian ladies group. Chani, a member of the group runs an amazing in home Montessori preschool – Radiance Montessori, my three year old Desmond goes to her school. She has been following my pickle factory progress for the last year and asked me to host a fermentation class for her ladies group. Her group, the Ekta Ladies are a broad background of working moms from different age, ethnic backgrounds (Sri Lankan, Indian etc.) and occupational backgrounds. One thing in common, they were a spicy, chatty group with plenty of jolly laughter, jokes and jibes. Most of my classes I teach a basic sauerkraut. Kraut is really the gateway ferment, simple with a high success […read more]
More goodness from our favorite guest blogger, Michelle Auerbach: Ok, so my husband seems to have had a parting of the ways with the owner of the local Korean restaurant. I don’t usually think of Korean food and fisticuffs in the same sentence, but let’s say we got awfully close. He was defending my honor. It involved appetizers. Long story. The problem is I love Korean Food, and though the restaurant where I live is a pale imitation of Steve’s Lunch in Ann Arbor, Michigan where I cut my teeth on Bibimbop with tofu, it was what we had. Well, no longer. So I have been exploring the world of Korean food via cookbooks and the internet. This is […read more]
Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location. Example of Raw Night menu. Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness. Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!) Many thanks to Chef Daniel who shared the above video and following recipe with us […read more]
I’ve heard that Pad Thai (stir-fried rice noodles Thai-style), the sweet and savory dish many Americans think of as a Thai staple, is not easily found in restaurants in Thailand. It is commonly prepared by street vendors (video), and is apparently rather ubiquitous in touristy areas. Well, I hope some day to be able to find out for myself. In the meantime, I prepare it at home, and can make a pretty good version thanks to Robert Danhi. Robert is a talented American chef who specializes in southeast Asian cooking. His book, ‘Southeast Asian Flavors‘ has won several awards. I feel fortunate to have had the opportunity to watch Robert prepare Pad Thai, and was careful to take lots of notes. […read more]
The perfect blend of two cultures, American and Korean. A classic American burger and a traditional Korean kimchi, with a twist. Kimchi (or kimchee) also known as gimche is a traditional naturally fermented Korean condiment seasoned with spices and chiles. Interestingly, prior to European contact with Korea, kimchi was much simpler, consisting of cabbage and beef stock. After the chili pepper was introduced to Asia, Koreans began to use it to enhance the flavor of their national dish. In a country as diverse as Korea there are regional and seasonal variations. In northern Korea, kimchi is typically milder than its southern counterpart. Because south Korea is closer to the ocean, recipes include fish sauce or shrimp paste for seasoning and […read more]