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Blood Orange: This week's Market Report "Good Buy!"

Blood Orange: This week's Market Report "Good Buy!"

Blood Orange: This week's Market Report Good Buy!

 

Blood orange is just one of those ingredients that makes things special. Whether eaten on its own, squeezed for juice, or segmented into salads, your dining experience will elevate. Blood oranges taste, well, like oranges! But they are more floral and offer a more complex sweetness than naval oranges. They are juicy, sweet, full of unique flavor, and visually stunning to look at. The trick is not doing too much to mask their natural beauty. Blood orange juice works as a beautiful poaching liquid for Sole with a blood orange beaurre blanc, or reduced down into a glaze with habaneros to varnish poultry or fish. They are beautiful as a garnish paired with micro greens, shaved red onion, fennel, olives, and beets. I particularly love blood oranges juiced and frozen into granite for a light dessert or palate cleanser. I flavor mine with garam masala and a touch of tequila!


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.

Frozen Corn Pops

Frozen Corn Pops

Frozen Corn Pops

 

This treat is totally unexpected and totally delicious because it emphasizes corn’s natural sweetness and presents it in a unique, beautiful, and fun way!

2 ears of corn

1 cup full-fat coconut milk

2 tablespoons sugar

½ teaspoon vanilla extract

1 pinch salt

Preheat oven to 400° F and line a baking sheet with parchment paper. Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool. Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Blitz corn and coconut milk in a blender. Strain, then pour liquid into pop molds. Discard corn pulp. Freeze overnight, and enjoy!


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.

Apple Fritters

Apple Fritters

Apple Fritters

Want your home to smell like a snow-covered log cabin deep in a pine forest with a herd of deer nuzzling each other nearby? Deep fried apples and cinnamon will do the trick! This is a quick, simple recipe that is great for breakfast, brunch, or dessert.

2 cups all-purpose flour

3 tsp baking powder

1/4 cup granulated sugar

2 tsp cinnamon

3/4 cup milk

2 whole eggs

2 tbs melted butter

2 cups finely diced apples

1/4 cup powdered sugar

Mix flour, baking powder, sugar and cinnamon together in a large bowl. In a separate bowl, mix milk, eggs, butter. Add to dry ingredients, mix lightly. Fold in apples.

Use a small scooper to scoop out rounds balls and drop into heated oil. Cook 4-5 fritters at a time.

Fry in oil 350-355 degrees. Cook 4-5 minutes until fritters are golden brown. Test one to make certain the fritter is cooked through.

Drain on a baking rack. Sprinkle with powdered sugar. Enjoy!


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.

Pineapple: This Week's Market Report "Good Buy"!

Pineapple: This Week's Market Report "Good Buy"!

PA Corporate Chef Steph's take from this week's Market Report "Good Buy" 

 

Pineapple always feels like it’s a summer fruit to me. Maybe because it’s “tropical feeling” and reminiscent of extravagant rum drinks and naps on beaches? But pineapple is actually at its peak right now, during the coldest months of the year, and is one the best (and least expected) ingredients to offer on your winter menus. Pineapple’s intense sweetness is an obvious match for desserts, but I love them in savory dishes as well. The high acid and sugar content of pineapples makes for perfect marinades and tenderizers for meat. Whether added to a favorite barbeque sauce recipe, or muddled with oil, garlic, onion, and herbs, these fruits transform grilled, roasted, fried, or broiled proteins. Saving half of your marinade and adding extra chopped pineapple to the batch doubles as a bright, fresh sauce to spoon on top. Fresh pineapples are also sturdy enough for grilling or charring. I love pineapple slices glazed with habanero and cilantro marinade and imprinted with classic, smoky grill marks. Pineapple juice is also an excellent “cooking” agent for ceviche because the acid in the fruit will literally cook animal protein.


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.