PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
This season is a blessing and a curse. We spend all winter salivating over the idea of perfectly ripe tomatoes, and as summer ends we are so overrun that we start giving them away/forcing them upon anyone close enough to catch one. Sea salt, black pepper and olive oil are really all you need to savor your Zebra tomatoes or other heirloom varieties, freshly plucked from the vine. But preserving these beauties for snowy days is beyond simple. A simple pickling liquid of vinegar, salt, and sugar will do the trick, especially for any stubborn green tomatoes that refuse to ripen. My all-time favorite tomato preservation method is Chow Chow, which is sweet, herbaceous, and laced with earthy onions and chilies.
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.