Cone Cabbage: This Week's Market Report "Good Buy!"

Cone Cabbage: This Week's Market Report "Good Buy!"

Cone Cabbage: This Week's Market Report "Good Buy!"

Cone Cabbage.png

People sometimes ask me questions like “What’s your favorite kitchen utensil?” (metal bench scraper) or “What spices could you never live without?” (cardamom, paprika, and flaky sea salt), but the best one is “What is in your refrigerator right now?”.  Inevitably, the answer is cabbage. Is there anything more versatile, quick-cooking, healthful, and inexpensive? This time of year, I particularly like Cone cabbage. It’s a little smaller and sweeter than typical heads of cabbage, the flavor is mild, the texture is tender, and the taste buttery sweet. Cone cabbage is lovely sliced open, drizzled with oil and salt, and thrown on the grill. Cut into quarters, drizzled with lime juice, and hit with chili flakes, and topped with buttery breadcrumbs, this visually stunning and light side dish will please any crowd. I also love Cone cabbage shaved super finely, mixed with fresh corn and mango, cilantro, and lemon juice, and used as a topping for tacos. The tender leaves almost melt in the acidic juice, and the mouthfeel is perfect!

LEARN ABOUT HOW TO PREPARE GRILLED CONE CABBAGE!


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 & Jicama Slaw

Apple & Jicama Slaw

Apple & Jicama Slaw

This bright and fresh alternative to mayo-based coleslaws will give your summer grilled items a beautiful boost. The jicama really pops here, and pairs very well with the sweet apple and crunchy cabbage.

1 medium jicama, peeled and fine julienned

1 Granny Smith apple, fine julienned

2 tablespoons cilantro, chopped

¼ green cabbage head, shredded (I use Cone cabbage here)

1 cup plain yogurt

1 jalapeno, seeded and minced

2 limes, zest and juice

¼ cup sherry wine vinegar

Salt and pepper, to taste

Mix prepped jicama, apples, cilantro, and cabbage together. Whisk all dressing ingredients together. Toss with jicama apple mixture. Serve immediately. This recipe is best eaten the day of.


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.

Iceberg Lettuce: This week's Market Report "Good Buy!"

Iceberg Lettuce: This week's Market Report "Good Buy!"

Iceberg Lettuce: This week's Market Report "Good Buy!"

Some folks think it’s really cool and “cheffy” to brag about avoiding iceberg lettuce because of its mild flavor, and associations with backyard barbecues and casual dining. But these are the very reasons why iceberg is awesome and on-trend right now. There is everything cool about iceberg wedge salads adorned with chopped egg, bacon, capers, and gilded with house-made ranch dressing. Don’t pretend it’s even better with designer greens, because it’s not. And iceberg is also gorgeous on the grill, dripping with olive oil, kosher salt, and chili flakes. The leaves become slightly charred and that slight sweetness concentrates, and nothing could be better chopped up as a summery side dish. Iceberg lettuce is also delicious shredded and tossed into classic Chinese stir-fries, and natural liquid it releases helps deglaze the wok and cooks down into a luscious sauce. Lastly, iceberg is the perfect foil for the fermenting craze because of its ability to absorb other flavors so well. Replace cabbage with iceberg lettuce for a beautiful take on kimchi that is perfect as a garnish for noodles, tacos, and barbecue. And speaking of barbecue, try subbing out that burger bun for a stack of crisp iceberg. It’s refreshing, and lovely for gluten-free diners and health-conscious folks alike!


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.

Crunchy Stir-Fried Iceberg Lettuce

Crunchy Stir-Fried Iceberg Lettuce

Crunchy Stir-Fried Iceberg Lettuce

 This surprising take on a classic will light up your taste buds and leave you coming back for more. Sweet, spicy, and salty! Great as a side dish with fish or shrimp.

1tsp soy sauce

1tsp sesame oil

1tsp rice wine or dry sherry

¾ tsp teaspoon sugar

½ tsp freshly ground black pepper

1 ½ tbs peanut oil or other neutral oil

4 scallions, cut on the diagonal into 1-inch pieces

1 Fresno chili, de-seeded and diced

3 cloves garlic, thinly sliced or smashed

½ medium head iceberg lettuce, cored, outermost leaves discarded, inner leaves torn into pieces

Kosher salt, to taste

¼ cup chopped, salted peanuts

¼ cup cilantro, chopped

In a small bowl, combine soy sauce, sesame oil, rice wine or sherry, sugar, and pepper; set sauce aside. Heat a wok or 12-inch skillet over high heat. Add peanut oil, half of the scallions, the chilies, and garlic and cook until garlic is golden, about 5 seconds. Add lettuce and stir-fry until lettuce softens slightly, about 1 minute. Drizzle in sauce and cook until lettuce is just coated with the sauce, about 1 minute. Season with salt, and garnish with remaining scallions, peanuts, and cilantro.


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.

Salt and Pepper Roasted Strawberries

Salt and Pepper Roasted Strawberries

Salt and Pepper Roasted Strawberries

This unusual method of strawberry cookery will become a staple on your menus with your first bite. Sweet, savory, and full of concentrated, juicy, strawberry flavor, these babies are perfect on a charcuterie board, on top of toast with ricotta, or just spooned over vanilla ice cream. Enjoy!

1 lb (3 3/4 cups) strawberries, washed, de-stemmed, and halved

1 tbsp sugar

½ tbs kosher salt

½ tbs cracked black pepper

3 tbsp good quality balsamic vinegar

Preheat the oven to 300 ºF. Place a sheet of parchment paper onto a baking sheet.

In a medium sized bowl, toss the halved strawberries with sugar, salt, pepper, and balsamic vinegar.

Pour the strawberries and their accompanying sauce onto the baking sheet. Spear them around so that they lay flat on the sheet. Try not to overlap them.

Bake in the oven for 30 minutes or so, turning the strawberries with a spatula half way. Once the strawberries have finished roasting, they should be soft and juicy, not too dry. Scoop the strawberries into a bowl, with their sauce, and let cool.


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.

Chilean Gala Apples: This week's Market Report "Good Buy!"

Chilean Gala Apples: This week's Market Report "Good Buy!"

Chilean Gala Apples

 

The market has been a little unstable lately, and as a chef, that makes me want to return to the ingredients and flavors I know best. Apples, especially the Gala ones from Chile, are doing extremely well right now, and their subtle sweetness and adaptable texture can carry through into many cooking applications. Chilean Galas delicious in a long-cooked ragu with pork shoulder, onions, and marjoram, perhaps a splash of Calvados to de-glaze the pot. Of course, spring is the perfect time for grilling. One of my current favorite dishes is grilled lamb with fennel and apple chutney. Pistachios and fresh shallots thrown in right at the end create a zingy pop of color and texture. And dessert, of course, cannot be missed. I love making a Tarte Tatin-inspired filling of deeply caramelized Gala apples, brown butter, sugar, and a bit of brandy to use as a filling for crepes or poured over vanilla ice cream. Gala applies apples are also beautiful simply poached in cardamom and lime syrup.


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.

Red Wine-Poached Packham Pears

Red Wine-Poached Packham Pears

Red Wine-Poached Packham Pears

 

I adore poached pears for spring and summer desserts. You don’t have to turn the oven on, and they are so cool and crisp that they mimic the fresh, clean air around us this time of year. Plus, they can be made in advance and then simply adorned with vanilla ice cream. Just the kind of no-fuss offering we all need when we’d rather be playing outside than slaving in the kitchen. Packham pears are a great choice for this dessert because they are floral and firm enough to hold their shape during poaching.

4 cups red wine (I use an inexpensive, medium-dry wine)

1 ½ cups sugar

2 cups water

1 cup orange juice

Peels from 1 orange

2 cinnamon sticks

A small handful of thyme

6 firm but ripe Argentinian Packham Pears, peeled, cored, stems left intact

Combine everything, save for the pears in a large, heavy saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to simmer. Add pears, and bring everything back up to a simmer. Reduce heat to medium-low and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to a plate or platter. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes for a luxurious sauce. Sometimes I also add a splash of balsamic vinegar to mine for an extra zing! Serve with vanilla ice cream.


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.

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.

Zippy Lime Zest Sugar Cookies

Zippy Lime Zest Sugar Cookies

Zippy Lime Zest Sugar Cookies

I love an elaborate dessert, but honestly, a really good cookie is what I want at the end of a great meal. These lime-scented cookies are lovely after a meal because they are refreshing, in a way. Plus, the dough can be made ahead!

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup butter, softened

1 1/2 cup granulated sugar

1 egg

2 tsp vanilla

1-2 Tbsp milk

Juice of 1 lime

Zest from 1 lime

1/4 cup granulated sugar mixed with zest of 1 lime (for rolling)

Preheat oven to 350F. Line a cookie sheet with a Silpat or parchment paper.

Cream together the butter and 1 1/2 cups granulated sugar in the bowl of a stand mixer. Beat in egg and vanilla, and then lime juice, 1 tbsp milk, and zest. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed between additions. If the dough seems too dry, add the second tbsp of milk, or a little more vanilla.

Scoop out 1-2 tbsp size portions of dough and roll into balls. Roll in the sugar/lime zest mixture and place on baking sheet, about 1-2″ apart. Bake 8-10 minutes, until they are pale and slightly golden.

 


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.

Corn: This week's Market Report "Good Buy!"

Corn: This week's Market Report "Good Buy!"

Corn: This week's Market Report "Good Buy!"

There is nothing more perfect than fresh, seasonal, perfectly sweet corn. Sure, the frozen stuff works in a pinch, but nothing compares to the real deal. Whether stripped of their kernals or served right on the cob, corn is a blank canvass ready to accommodate all of your spicy whims and buttery dreams. I love making a compound butter with miso, chili paste, and lime zest, and slathering fresh corn cobs after they come off the grill. Speaking of grilling, I prefer to do mine out of the husk to get nice char marks on the kernels, but you can also just throw the whole thing, husk in-tact, right onto the grill. The result is more of a steamed effect. Just make sure to soak those husks for a few minutes to make sure they don’t become a fire hazard! Corn is also totally lovely eaten raw. Just strip those beautiful, crunchy, sweet kernels right off the cob and throw them directly into chopped salads, slaws, and garnishes. Lastly, super sweet corn is unpredictably delicious in dessert! Corn custard, corn ice cream, even corn cakes are super on-trend this year and will set your menu a part. Try pairing corn desserts with fresh, seasonal fruit like strawberries.


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.

Carrots: This week's Market Report "Good Buy!"

Carrots: This week's Market Report "Good Buy!"

Carrots

I adore carrots. They aren’t just the workhorses of mirepoix and crudité they are sometimes knowns for, either (though I adore them for their utilitarianism too). Carrots can accommodate any cooking technique, spice, or herb you throw at them, and their inherent sweetness and earthiness make them perfect as centerpieces. Try grating carrots into latkes, springtime hashbrowns, and even chicken burgers to add moisture and texture contrast. I love throwing carrots whole into a smoker for an hour or so and then pureeing them into soups and sauces for body. It gives an immediate “meaty” quality to dishes that don’t contain any animal protein. Pickled and deeply marinated carrots have become a staple on many of my richer dishes because their brightness, texture, and acidity cuts through them so nicely. And don’t forget about carrot tops! These gorgeous greens can be used like any other fresh herb in pestos, salsa verdes, and as garnishes!


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.

Spicy Thai Carrot Noodles

Spicy Thai Carrot Noodles

Spicy Thai Carrot Noodles

 

2 tablespoons sesame oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper (more or less to taste)

1 cup sliced shiitake mushrooms

1 green bell pepper, sliced into thin strips

3 cups snap bean sprouts

1 1/2 cups chicken broth

1/4 cup peanut butter (or almond butter)

2 tablespoons soy sauce

1 tablespoon lime juice

1 pound carrots (about 8 medium carrots)

2 tablespoons sliced scallions

2 tablespoons toasted sesame seeds

3  tablespoons chopped roasted

salted peanuts

In a large skillet over medium-heat, heat the sesame oil. Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly. Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes. Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce. Reduce the heat to medium-low and cook for about 5 minutes, or until the bean sprouts are cooked, but retain some crunch.

Meanwhile, using a vegetable peeler, shave the carrots into thin ribbons. Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce. Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.


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.

 

 

Mangoes: This week's Market Report "Good Buy!"

Mangoes: This week's Market Report "Good Buy!"

Mangoes: This week's Market Report "Good Buy!"

There is not enough space allotted in this post to accurately describe how I adore mangoes. But I will try. Nothing tastes like a mango. There are no substitutions for its floral aroma, complex sweetness, and glistening flesh. Of course, mango is great sliced directly into salads, blended into smoothies, or just sliced and eaten on its own, but I think mangoes really sing when they are complimented by the right supporting savory flavors. Try dusting chunks of mango with lime zest, salt, and chile powder for a Mexican-style street snack. Mangoes are also excellent as a marinade base because they contain a ton of natural acidity. Try processing ripe mangoes with onion, garlic, and a bit of olive oil for a beautiful fish or chicken marinade. Reduce the whole mess in a stock pot and hit it with a bit of butter at the end for a gorgeous sauce. Also, did you know you can eat mango skin? My favorite application is with unripe, green mango skin in Caribbean-influence mango chutney. It’s super nutty and fruity, and the texture is totally supple. A perfect complement to whole-roasted chicken or grilled steak.


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.

Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

One of my all-time favorite brunch dishes! Nothing says “spring brunch” like poached eggs under perfectly roasted asparagus. The sauce is a nice departure from heavy Hollandaise. Make extra and use it in dishes throughout the week!

1 bunch thin asparagus

1 tbs extra virgin olive oil

kosher salt and pepper

¾ cup heavy cream

1 ½ tbs fresh lemon juice

1 tbs unsalted butter

½ tsp finely chopped fresh tarragon leaves, plus additional for garnish

¼ tsp lemon zest

1/8 tsp Colman's mustard powder

2 tbs apple cider vinegar

4 eggs

Preheat oven to 425° F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency. Remove from heat. Whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove.

Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft. Remove eggs from pan and drain on paper towel. Divide asparagus between plates.

Top with poached eggs and drizzle with sauce; garnish with additional tarragon.


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.

Sushi Bar Cucumber and Seaweed Salad

Sushi Bar Cucumber and Seaweed Salad

Sushi Bar Cucumber and Seaweed Salad

Do not  wait until you hit up your favorite sushi joint to enjoy this incredibly fresh, healthful side dish. It’s perfect alongside grilled meats and fish, or bulked up with brown rice and edamame as a vegetarian main dish!

2 English hothouse cucumbers, sliced crosswise 1/4" thick

1 tbsp kosher salt

1/3 cup Pacific Arame seaweed

3 tablespoons seasoned rice vinegar

1 tbsp sugar

1 tsp Shaoxing or other rice wine or sake

2 tablespoons toasted sesame seeds

2 scallions, sliced thin

Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Drain, rinse under cold water, and squeeze well to remove as much excess moisture as possible.

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Whisk vinegar, sugar, and wine in a medium bowl. Add cucumbers, seaweed, scallions, and sesame seeds and toss to coat.


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.

Blackberries & more: This week's Market Report "Good Buy"!

Blackberries & more: This week's Market Report "Good Buy"!

Blackberries & more: This week's Market Report "Good Buy"! 

 

Berry season is here! Finally! Just the bright, zingy punch what we need after a winter of stews and squash. Blackberries, raspberries, and blueberries are some of the most recognizable and widely-used berries in the industry. Duck, another springtime menu classic, is gorgeous when pan-roasted with blueberry reduction. Adding reconstituted ancho chilies to the blueberry reduction transforms this definitive dish into something even more imaginative and alluring. Lamb is another popular spring item, and is perfect glazed with raspberry, mint, and tamarind glaze. To emphasize the raspberry element, pair the lamb with a raspberry tabbouleh with raspberries replacing not-yet-ripe tomatoes. Salad dressing is a natural vehicle for berries, their color and inherent sweetness complimenting the acidity and salt of your favorite dressing base. Brighten up a spinach salad by serving it with a “Blackberry Pie” salad dressing with plenty of fresh lemon juice, olive oil, salt, pepper, granny mustard, and pureed blackberries. Of course dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh berries will signal to your diners that spring is here to stay.


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.

Crispy Duck with Berry Balsamic Sauce

Crispy Duck with Berry Balsamic Sauce

Crispy Duck with Berry Balsamic Sauce

 

 

 

This recipe is such a crowd-pleaser. This classic, delicious combo of gamey meat with sweet yet acidic sauce is a dinner table staple for a reason. Just make sure to render out as much fat from the bird as possible to get extra-crunchy skin!

1 Granny Smith apple

½ onion, peeled

2 cups blueberries

½ cup packed light brown sugar

¼ cup sugar

2 whole star anise

Grated zest of 1 lime

Grated zest of 1 orange

½ cup balsamic vinegar

2 whole ducks, trimmed of excess fat, giblets discarded

Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar. Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.) Remove and discard star anise. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving.

Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.

To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

 


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.

Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad

Want a new, fresh twist on an old classic? Thinly shaved brussels sprouts have a discernible flavor that stands up to and complements the lemon, garlic, and Parmigiano flavors of the Caesar dressing.

2 lbs shredded brussels sprouts

1 cup roughly chopped fresh parsley

2 egg yolks

Juice of 2 lemons

2 cloves of garlic

1 teaspoon Worcestershire sauce

10 anchovy fillets

1 cup finely grated Parmigiano

1 teaspoon red wine vinegar

¼ teaspoon cayenne

¼ cup olive oil, plus more for croutons

¼ cup grapeseed oil

Freshly ground black pepper

Salt

Croutons of your choice (I love fresh croutons made from focaccia!)

Make the Caesar dressing: Add the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmigiano, red wine vinegar, and cayenne to a food processor and blend until smooth. Add the olive oil and grapeseed oil with the food processor running, add the oil in a thin, steady stream. Taste. Season with salt and pepper. Keep tasting and seasoning until you are happy.

In a large bowl, mix together the brussels sprout ribbons, the parsley, and the croutons. Add most of the dressing and toss. Add the rest of the dressing as needed. Taste. Adjust as necessary with salt, pepper, and lemon. When you think it tastes delicious, serve it.


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.