PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Perhaps one of the most contentious vegetables on any menu, celery is deeply, deeply underappreciated and even vilified by people who think they don’t like it. But when treated right and when paired with the right ingredients, celery can steal the show! Celery’s inherent sweetness is highlighted when it is paired in salads with crisp apples and dressed with zingy lemon dressing. Speaking of acid, celery holds up beautifully in pickle brine, and is gorgeous pan-roasted with hoisin and chilies. My favorite part, the tender inner leaves, make a gorgeous salad on their own, especially when complimented by toasted hazelnuts and feta cheese. One of my most famous appetizers is a remake of ants on a log, with shredded celery, pickled grapes, and miso-kissed cream cheese. Give celery a chance and you won’t be disappointed!
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.