Chilean Gala Apples


The market has been a little unstable lately, and as a chef, that makes me want to return to the ingredients and flavors I know best. Apples, especially the Gala ones from Chile, are doing extremely well right now, and their subtle sweetness and adaptable texture can carry through into many cooking applications. Chilean Galas delicious in a long-cooked ragu with pork shoulder, onions, and marjoram, perhaps a splash of Calvados to de-glaze the pot. Of course, spring is the perfect time for grilling. One of my current favorite dishes is grilled lamb with fennel and apple chutney. Pistachios and fresh shallots thrown in right at the end create a zingy pop of color and texture. And dessert, of course, cannot be missed. I love making a Tarte Tatin-inspired filling of deeply caramelized Gala apples, brown butter, sugar, and a bit of brandy to use as a filling for crepes or poured over vanilla ice cream. Gala applies apples are also beautiful simply poached in cardamom and lime syrup.

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.