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Blood Orange: This week's Market Report "Good Buy!"

Blood Orange: This week's Market Report "Good Buy!"

Blood Orange: This week's Market Report Good Buy!

 

Blood orange is just one of those ingredients that makes things special. Whether eaten on its own, squeezed for juice, or segmented into salads, your dining experience will elevate. Blood oranges taste, well, like oranges! But they are more floral and offer a more complex sweetness than naval oranges. They are juicy, sweet, full of unique flavor, and visually stunning to look at. The trick is not doing too much to mask their natural beauty. Blood orange juice works as a beautiful poaching liquid for Sole with a blood orange beaurre blanc, or reduced down into a glaze with habaneros to varnish poultry or fish. They are beautiful as a garnish paired with micro greens, shaved red onion, fennel, olives, and beets. I particularly love blood oranges juiced and frozen into granite for a light dessert or palate cleanser. I flavor mine with garam masala and a touch of tequila!


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

PA Market Update Recipe: Pickled Blackberries

PA Market Update Recipe: Pickled Blackberries

PA Market Update Recipe: Pickled Blackberries

Want to learn how to make those pickled blackberries Chef Steph talked about yesterday on her live video? Check it out!

Zest from 1 lemon, peeled into strips with a vegetable peeler
4 cups ripe blackberries
1/2 cup apple cider vinegar
1/2 cup sugar
1 tablespoon mustard seeds
2 teaspoons kosher salt

In a small saucepan, heat the apple cider vinegar, sugar, mustard seeds, salt and 1 1/2 cups water over high, stirring until the sugar dissolves. Let cool completely. 

Pour the brine over the berries, making sure they're completely submerged. Let stand at room temperature for at least 24 hours and enjoy! Berries can be kept in the refrigerator sitting in the pickling liquid up to 10 days.

Also, don't throw away the picking liquid! Use it with equal parts olive oil for a blackberry-spiked vinaigrette or marinade for beef or pork.


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Frozen Corn Pops

Frozen Corn Pops

Frozen Corn Pops

 

This treat is totally unexpected and totally delicious because it emphasizes corn’s natural sweetness and presents it in a unique, beautiful, and fun way!

2 ears of corn

1 cup full-fat coconut milk

2 tablespoons sugar

½ teaspoon vanilla extract

1 pinch salt

Preheat oven to 400° F and line a baking sheet with parchment paper. Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool. Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Blitz corn and coconut milk in a blender. Strain, then pour liquid into pop molds. Discard corn pulp. Freeze overnight, and enjoy!


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Apple Fritters

Apple Fritters

Apple Fritters

Want your home to smell like a snow-covered log cabin deep in a pine forest with a herd of deer nuzzling each other nearby? Deep fried apples and cinnamon will do the trick! This is a quick, simple recipe that is great for breakfast, brunch, or dessert.

2 cups all-purpose flour

3 tsp baking powder

1/4 cup granulated sugar

2 tsp cinnamon

3/4 cup milk

2 whole eggs

2 tbs melted butter

2 cups finely diced apples

1/4 cup powdered sugar

Mix flour, baking powder, sugar and cinnamon together in a large bowl. In a separate bowl, mix milk, eggs, butter. Add to dry ingredients, mix lightly. Fold in apples.

Use a small scooper to scoop out rounds balls and drop into heated oil. Cook 4-5 fritters at a time.

Fry in oil 350-355 degrees. Cook 4-5 minutes until fritters are golden brown. Test one to make certain the fritter is cooked through.

Drain on a baking rack. Sprinkle with powdered sugar. Enjoy!


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.