PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Apples are hitting their peek right now, and adding them to menus is a perfect way to capture That fresh autumn feel we are all after this time of year. Raw apples are of course delicious shredded or chopped into salads, slaws, wraps, and garnishes. One of my favorite garnishes for scallops is simple brunoise apples with shallots and capers. I love adding cored and thinly sliced apple rings right on top of cooking pancake batter for a visually interesting breakfast treat. Because of their high acidity, apples are also great in marinades. Try shredding apples into your favorite pork marinade, and cooking down the marinade with a bit of whiskey and butter for a beautiful 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.