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


Is there anything more comforting than the unassuming banana? We all love them sliced into fruit salad, baked into quick breads, or better yet, mashed onto toast with oozing peanut butter, but this tasty sweet snack contains more culinary potential under that skin than most of us realize. Bananas love to be cooked at a high, even temperature which allows their natural sugars to seep out and caramelized like cracked candy. Try brushing a banana halved lengthwise with a bit of whisky and butter and throwing it cut-side down on a grill until you see hatch marks. It's a perfect smoky-sweet topper for vanilla ice cream. Bananas also work well as a base for condiments. Try switching out Heinz for classic sweet and tangy Pilipino banana ketchup, perfect for fries or even grilled fish. 

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.