PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Much like the fall squash we are all obsessed with right now, carrots are a great addition to seasonal menu items because of their vibrant orange color, versatility in both sweet and savory dishes, and natural flavor match with warm, earthy spices. Roasted carrots are a popular side dish because this cooking method concentrate sweetness and renders hard carrots soft yet toothsome. I love roasting carrots with miso, tahini, brown butter, and a touch of maple syrup. Carrots are also perfect candidates for pickling. Try an overnight pickle solution with brown mustard seeds, cardamom pods, shaved red onion, and cilantro as a garnish for lamb meatballs or roasted chicken. Jumbo carrots are particularly useful for juicing because of their size and sweetness. Try reducing fresh carrot juice with a touch of sugar, salt, orange juice, and vinegar, and then mounting it with butter for an almost psychedelically-orange sauce that perfectly offsets pearl-colored pan-seared scallops.
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.