PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
I’m a total sucker for raspberries. My sous chef makes fun of me for sneaking them into dishes where they don’t obviously belong. But raspberries’ striking color and addictive sweetness offer so much to both sweet and savory dishes. And raspberries are lovely replacements for strawberries in many dishes, which is lucky because of the current strawberry shortage. Currently, one of my most favorite condiments if a throwback to 90s Southwestern cuisine: ancho chili and raspberry jam. It just works. Throw it onto a charcuterie board, glaze a steak with it, or swirl it into vanilla ice cream. Try cooking raspberries down with tamarind, coconut milk, ginger, and lemongrass for a beautiful pink sauce underneath grilled chicken. Raspberries are also beautiful thrown directly into salads; just make sure to do so before plating so the fruit doesn’t bruise or bleed.
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.