PA Corporate Chef Steph's take from this week's Market Report "Good Buy" 



Autumn is a fun time of year to shake up classic recipes with citrus because many varieties are hitting their peak over the next few months. Tangerines are among my favorite citrus varieties because they suggest floral sweetness, even in savory dishes. One of my favorite garnishes of all time is actually a small salad that pairs tangerine segments, shaved red onion, microgreens, and olive oil. It’s perfect on top of grilled fish or other proteins, and heightens any dish immediately to “elegant”. I also love tangerines in marinades because their acid gently breaks down protein and imparts subtle sweetness as well. Specifically, tangerine and ancho chilies are a natural combination and will give steak, chicken, or firm-fleshed fish a gorgeous varnish. The zest, juice, and flesh of tangerines can all be used, making them smart economical choices to any order guide. You can even eat the tender rind if treat them correctly! My favorite way is to scoop out the insides and use them for a sorbet or ice cream, and stuff it back into poached and candied tangerine shells. 

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.