PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
My sous chef, Reba, makes fun of me for putting radishes on everything. But I can't help it! These beauties offer so much color, bite, and texture in one little package, they are the obvious go-to when my dishes need a bit of pick up. I slice paper-thin discs of radish and tile them on top of crostatas with a showering of sea salt, creating an almost glass-like sheen on top of the other ingredients. And those discs are gorgeous stacked up high, julienned, and tossed like pink glowing matchsticks into micro greens for a stunning garnish. But raw isn't the only way to go with radishes. Try tossing them in brown butter, lemon, and plenty of kosher salt and roasting them until they are slightly blistered. Heat has a way of mellowing out bitey radishes and turning the texture from crispy and raw to soft, sweet, and pleasant. Almost like a roasted parsnip. Of course, whole radishes are also beautiful served as crudités, especially when their leaves and roots are left attached. Try serving them with softened butter, kosher salt, and lots of black pepper. Just make sure they are scrubbed clean!
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.