Category Archives: Featured Ingredient

Urban Farm Fermentory, Portland, Maine

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Urban Farm Fermentory TaproomUrban Farm Fermentory Taproom

While traveling in Portland, Maine, with Corey and his family, I visited Urban Farm Fermentory, which is a brewery that specializes in kombucha and cider. You may be wondering what kombucha is exactly. If you had asked me a few weeks ago, I wouldn’t have known either.

Sign in Office of Urban Fermentory Farm Describing the Kombucha ProcessUrban Farm Fermentory’s Description of the Kombucha Process

What Is Kombucha?

Kombucha is a fermented tea made with a SCOBY (Symbiotic Culture of Bacteria and Yeast). Once the kombucha has finished fermenting, this SCOBY is removed, then the kombucha is strained—though some is sold unfiltered—and bottled. Kombucha can be flavored when bottled by adding chopped fruit, fruit juice, flowers, herbs, or a combination thereof. read more

White Truffle Oil Mac and Cheese

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white truffle oil mac and cheese

White Truffle Oil Mac and Cheese with Rosemary

My first experience with truffle mac and cheese was at Clusters & Hops, an excellent restaurant in Tallahassee that features unique dishes like Parmesan-crusted ostrich filet and espresso-crusted filet mignon with wild mushrooms and Cognac caramelized onions. But my favorite dish of theirs (and one of their signature dishes) is truffle mac and cheese. A blend of cheeses and truffle oil–the exact varieties and proportions of which they jealously guard–gives it a silky smooth texture, a wonderfully intoxicating truffle taste, and leaves you craving more as soon as you take the last bite. read more

Apricot-Glazed Corned Beef with Kimchi

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Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

I really like authentic dishes that represent their native lands. But, I also like it when chefs fuse two disparate cuisines and pair them in an exciting way. This apricot-glazed corned beef with kimchi does just that.

I took the classic Irish-American corned beef and cabbage dish, and gave it a Korean twist. The corned beef is roasted slowly in the oven with ½ cup of kimchi juice (the red liquid that accumulates inside the kimchi container). This infuses the kimchi with a hint of spiciness; it’s subtle as corned beef has a very strong flavor on its own. If you don’t have easy access to kimchi, you can still make the apricot-glazed corned beef; just substitute water or beer for the kimchi juice. Slow-roasting the corned beef at a low temperature in the oven ensures the meat will be nice and tender. read more

Kimchi Fried Rice (Kimchi-Bokkeumbap)

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Kimchi Fried Rice (Kimchi-Bokkeumbap)

Kimchi Fried Rice (Kimchi-Bokkeumbap)

When it comes to Korean food, living in Chicago has really spoiled me. One of my favorite haunts is the King Spa and Sauna—a Korean spa that’s pretty much paradise on earth. On top of their spa amenities, they have a food court that features authentic Korean dishes, including eggs cooked in the hottest sauna at the spa! Despite, or I guess because of, the extreme heat, it’s my favorite sauna.

Right next to the King Spa is one of the best Asian grocery stores I’ve seen: H-Mart. It’s an Asian (primarily Korean) grocer the size of a big-box retailer, and its tremendous selection always spurs me to experiment with Korean cooking at home. Out of these experiments have emerged several favorites, one of those being kimchi fried rice. read more

Korean Mixed Rice Bowl with Bean Sprouts (Kongnamul Bap)

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Korean Mixed Rice Bowl with Bean Sprouts (Kongnamul Bap)Kongnamul Bap (Korean Mixed Rice Bowl with Bean Sprouts) and Kimchi

I love Korean food! The spicy fermented vegetables, the seared meats served straight off the grill, the infinite variety of banchans (side dishes that accompany the main course), and the bibimbap (mixed rice bowls). These flavors awaken the taste buds and leave you wanting more.

Kongnamul bap is a type of bibimbap that features soy bean sprouts. Kongnamul bap is easily prepared, healthy, and inexpensive. Bean sprouts, kimchi*, and cooked rice are placed in a pot with a small amount of water and oil. The pot is then covered and heated, effectively steaming the vegetables and rice. The kongnamul bap is then ready to serve, topped with spicy soy sauce . . . it’s really that simple! This is a perfect meal for a busy weeknight. read more