PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
I’ve been based in Chicago for 10 years (eep!), but make no mistake about it, I’m an Arizona desert rat at heart. And this time of year means one thing where I’m from: citrus, which incidentally, is one of the 5 C’s of Arizona. While my home state boasts an array of citrus in the fall and winter, I am partial to oranges in many of my dishes. One of my favorite ways to highlight oranges is by dehydrating very thin, whole slices of them in a low oven with a touch of sugar and salt (pictured here). These orange “chips” are not just a pretty garnish on top of fish poached in orange juice-scented broth, but they can also be ground up in a food processor and dusted over pastries, buttered rice, or incorporated into spice blends like Japanese togarashi.
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.