PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
Cantaloupe doesn’t get a fair shake. Too often it is demoted to “filler” fruit and served under-ripe and out of season. But in its peak (which is right now, by the way), this melon is luscious, juicy, and hearty enough to withstand versatile cooking techniques. The obvious ones are sweet: cantaloupe granita or sorbet are lovely desserts and palate cleansers. To me though, it’s the savory applications that win the prize: Try roasting or searing cantaloupe and serving it with lime, chili salt, or syrupy agrodolce. Cantaloupe pairs extremely well with seafood and pork salty pork products. Try crab and cantaloupe tacos, prosciutto-wrapped cantaloupe, or cantaloupe, bacon, and red onion jam!
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.