Pumpkin: This Week's Market Report "Good Buy"

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

Pumpkin!

Aside from being excellent mediums for Jack-O-Lanterns, pumpkins (and the notorious spices that adorn them) have stolen our hearts as the official food of fall. Almost every style of cuisine around the world utilizes pumpkins, which means there are endless ingredients, cooking techniques, and applications for them. There are the obvious American choices, such as pumpkin desserts and drinks laced with warm cinnamon, nutmeg, clove, and butter, but I particularly love savory pumpkin recipes. Consider rubbing cubes of pumpkin with pumpkin seed oil, sea salt, and chili powder for an incredible vegetarian taco filling. Or pureeing pumpkin into southeast Asian-inspired soup with coconut milk, fish sauce, and lime juice. 

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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.

Warm Pumpkin Salad with Miso and Tahini

Warm Pumpkin Salad with Miso and Tahini

This salad is substantial enough as a main course, and versatile enough to take on just about any other produce item you can think of. Top the whole thing with mirin-glazed salmon for a decadent meal.

2 lbs pumpkin, peeled, seeded, and cut into 1-inch cubes

3 garlic cloves, crushed

½ tsp ground allspice

2 tbs olive oil

Sea salt and black pepper

14 oz canned or home-cooked chickpeas, drained

½ small red onion, finely chopped

4 tbs roughly chopped fresh cilantro

1 garlic clove, crushed to a paste with a pinch of salt

3 ½ tbs lemon juice

3 tbs tahini paste

2 tbs water, to taste

2 tbs extra virgin olive oil

Heat the oven to 425°F. Toss the squash with the garlic, allspice, olive oil, and some salt and pepper. Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly. While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon. To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

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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.

Herbs: This Week's Market Report "Good Buy"

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

Herbs!

Fresh and dried herbs are wonderful any time of year. But there is something really lovely about them this time of year, when we the weather turns crisp. Parsley and cilantro are sadly misused herbs that often get relegated to “sprig” status atop the main attraction on your plate. These two herbs can and should be treated like lettuces that star in salads, tabouleh, and sandwiches. Parsley and cilantro stems are particularly delicious and beautiful laid out atop curries or stuffed into tacos. Dill, another under-used herb is beautiful when paired with sweet items like apples, squash, and fatty fish. I love fresh dill in chicken liver pate because it cuts through the richness with an almost anise-like bite. Dried herbs like oregano are also beautiful this time of year, and lend homey, “all-day-cooked” flavor to pasta sauces, soups, and stews. And basil, often referred to as the “King of the herbs” is delicious served fresh on top of pizza, blended into pesto, or muddled into drinks and seasonal smoothies.

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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.

Herb Mojo

Herb Mojo

This sauce is quick, affordable, and packed with flavor. It can be made up to 4 days in advance and can be used with veggies, cheeses, eggs, or roasted meats. Enjoy!

1 teaspoon chopped capers

1 anchovy filet, chopped

1 small garlic clove, crushed and chopped

½ cup packed parsley leaves

½ cup packed cilantro leaves
1 tablespoon minced onion

Pinch red pepper flakes

2 teaspoons red wine vinegar

Salt and pepper

5 tablespoons olive oil

Lemon juice, to taste

Blitz the capers, anchovy filet, and garlic close in the bowl of a small food processor until you get a rough paste. Add the rest of the ingredients except the lemon juice, pulse again, and taste for seasoning. Add the lemon juice to desired tartness. Eat immediately, or store away. The flavors will intensify over time!

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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.

Tangerines: This Week's Market Report "Good Buy"

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

Tangerines!

Autumn is a fun time of year to shake up classic recipes with citrus because many varieties are hitting their peak over the next few months. Tangerines are among my favorite citrus varieties because they suggest floral sweetness, even in savory dishes. One of my favorite garnishes of all time is actually a small salad that pairs tangerine segments, shaved red onion, microgreens, and olive oil. It’s perfect on top of grilled fish or other proteins, and heightens any dish immediately to “elegant”. I also love tangerines in marinades because their acid gently breaks down protein and imparts subtle sweetness as well. Specifically, tangerine and ancho chilies are a natural combination and will give steak, chicken, or firm-fleshed fish a gorgeous varnish. The zest, juice, and flesh of tangerines can all be used, making them smart economical choices to any order guide. You can even eat the tender rind if treat them correctly! My favorite way is to scoop out the insides and use them for a sorbet or ice cream, and stuff it back into poached and candied tangerine shells. 

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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.

Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary

Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary

Fresh figs are such a tremendous treat this time of year! The trick with cooking them is simplicity. Don’t overdo it. This tart is basic in technique, but bursting with complex flavor. Enjoy!

1 tbs olive oil

3 sprigs fresh rosemary

1 sheet puff pastry, thawed but still cool

1 lb fresh figs

1 tsp Maldon sea salt or other finishing salt

1 tablespoon thick balsamic vinegar

2 tsp honey

1/3 cup firm blue cheese

Preheat oven to 375°F. Bash a few sprigs of rosemary with olive oil in a mortar and pestle or in a sealed zip top bag and a rolling pin. Set aside. Using a bit of flour, roll out your dough until it’s about 1/4-inch thick, trying to preserve the rectangular shape. Stem, halve, and arrange the figs cut-side up on the dough. Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart. Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached. 

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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.

Fall Fruits: This Week's Market Report "Good Buy"

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

Fall Fruits!

It’s official. Fall is upon us and with it are our appetites for warm, deep flavors and earthy colors. Red and pink fruits like berries, plums, and watermelon are typically associated with Summer, but I think the best ones are happening now. Pomegranate is endlessly inspiring, with its seeds scattered across salads, dips, or piled on top of roasted beef or chicken. Those crunchy seeds offer perfect texture and acidic sweetness to any sweet or savory dish. And cranberries are gorgeous this time of year, made into reductions for cocktails or puckered in relishes. Lastly, dragon fruit with its astonishingly vibrant exterior and kiwi-like interior is surprisingly subtle in fruit plates or garnished on top of breakfast bowls like oatmeal or chia seed pudding. Celebrate the colors of love this Fall!

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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.

Broccoli, Parmesan, and Lemon Soup

Broccoli, Parmesan, and Lemon Soup

Warm, comforting, and healthful, this soup will keep you coming back for more. The acidity and richness of the lemon and parmesan perfectly compliment the earthy green broth.

2 lbs broccoli, trimmed and cut into florets

¼ cup olive oil

4 cloves garlic, peeled and smashed

Salt and freshly ground pepper

4 cups chicken stock

¾ cup grated Parmesan

1 lemon

Crusty bread for serving

Add the olive oil and garlic to the pot over medium heat. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well. Cover the pot, turn the heat down as low as it will go, and cook for half an hour, stirring occasionally, until the broccoli is soft. Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes. Carefully puree half the soup with an immersion blender. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve hot with plenty of crusty bread.

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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.

Carnival Squash: This Week's Market Report "Good Buy"

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

Carnival Squash!

Carnival Squash isn’t just easy on the eyes, it’s also sweeter than butternut squash but not as dry in texture as kabocha squash. What’s not to love? I think Carnival Squash is at its best when roasted to concentrate and bring out its flavors, but it can also be steamed, deep fried (like tempura), or pureed. The seeds can be roasted and eaten just like with other winter squashes. Due to its smallish size, Carnival Squash is great for stuffing, plus it’s a little easier to hack through than other squash varieties,  like pumpkin. Curry is a classic flavor pairing for Autumn squash, as are other warm flavors like garam masala, cinnamon, and Aleppo pepper. Of course, it’s also beautiful simply halved, roasted, and seasoned with a little butter and brown sugar.

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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.

Autumn Panzanella with Leafy Greens, Orange, and Pumpkin Seeds

Autumn Panzanella with Leafy Greens, Orange, and Pumpkin Seeds

4 cups ½ -inch bread cubes, cut from stale baguette or similar bread

¼ cup extra virgin olive oil, plus more for roasting beets and toasting bread

2 medium purple beets, peeled and cut into 1-inch cubes

1 ½ tablespoons balsamic vinegar

3 tbs fresh orange juice

¼ tsp teaspoon minced garlic

Salt and pepper to taste

2 large oranges

2 cups leafy greens such as romaine, escarole, or butter lettuce, torn or cut into bite-size pieces

2 cups arugula, torn or cut into bite-size pieces

½ cup flat leaf parsley, roughly chopped

½ cup mixed herbs such as cilantro, chives, and dill, roughly chopped

1 tablespoon bottled capers, drained

2 ounces feta cheese, cut into small cubes

1/3 cup pomegranate seeds

Preheat oven to 350° F. Place bread cubes on a baking sheet. Drizzle with a little olive oil and toss to coat. Toast bread in the oven until golden and crisp (5 to 10 minutes). Remove from the oven and cool. Turn the oven temperature up to 400° F. Place beets into a glass or ceramic casserole dish, drizzle with a bit of oil, add a splash of water, cover with foil and roast until tender (about 45 minutes). Cool. Whisk oil, vinegar, orange juice, garlic, and a pinch of salt together in a small bowl. Cut the rind off the oranges (catching as much juice as possible in the dressing bowl) including the white pith just below the skin. Cut the oranges crosswise into slices, then separate or cut the rounds into triangular segments. Squeeze any remaining juice from the peel into the dressing. Place bread cubes, oranges, greens, herbs, and capers into a large bowl. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.

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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.

Hatch Chiles: This Week's Market Report "Good Buy"

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

Hatch Chiles!

Get ‘em while they’re hot! Hatch chiles are coming into season and the entire state of New Mexico smells gloriously of roasting peppers right now. I am from the Southwest and have spent a lot of time in The Land of Enchantment, and I can tell you that these chiles are magical, not just because they are rare, but because they taste unlike any other. Hatch chiles are wondrously sweet, bitter, and earthy. Burning their flesh until charred and peeling the skin yields incredibly mild flesh that can be used in just about any savory (and yes, even sweet) recipe. Pork posole is my personal favorite use for Hatch chiles, and I adore them cooked with onion, tomatillos, and broth for the ubiquitous New Mexican green chile sauce. One of my most popular supper club dishes is Hatch chiles stuffed with queso fresco and topped with tangerine salad. Do yourself a favor: order a very large shipment and freeze what you don’t use immediately! 

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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.

Pomegranate-Roasted Carrots

Pomegranate-Roasted Carrots

Pomegranate molasses is the perfect puckery, caramel compliment to sweet carrots. This simple dish that maintains the elegance of whole carrots is gorgeous to look at, healthful, and a total crown-pleaser.

1 lb carrots, peeled, trimmed, and halved or quartered lengthwise

1tbs extra-virgin olive oil

¼ tsp kosher salt

A few pinches Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne

¼ cup pomegranate molasses

2 tbs chopped fresh cilantro

Optional garnish: feta cheese, crushed pistachios, and fresh pomegranate seeds

Preheat the oven to 425°F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer. Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with molasses. Roast until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro, feta, pistachios, or pomegranate seeds.

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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"

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

Pineapple!

It’s pineapple season! When warmer air turns brisk and these fruits are heavy with juice on their trees, it’s the perfect time to hack into one. Or a dozen. 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 end-of-summer grilling. I love slices glazed with habanero and cilantro marinade and imprinted with classic, smoky grill marks. Pineapple juice is also an excellent “cooking” agent for ceviche!

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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.

Classic Apple Schmaltz

Classic Apple Schmaltz

If you like bread and butter, you are going to love bread and schmaltz. Salty rendered chicken fat and skin is complimented by sweet onions and apples, and spread liberally on bread as a pre-dinner snack or a meal of its own. The apples are really lovely in this Autumnal recipe, especially if paired with toasted, earthy rye bread.

Fat and excess skin from one medium-sized chicken

1 small, tart apple, unpeeled and roughly chopped. (I love Granny Smith here)

1 small yellow onion, peeled and roughly chopped

2 sprigs fresh thyme, or 1 tsb dried thyme

Salt and pepper to taste

Rye bread toast

Place the fat and skin in a medium saucepan and render over medium-low heat, stirring occasionally, until the skin is golden and crispy. Add chopped apple, onion, and thyme and continue to cook over medium heat until onions are caramelized and deeply golden and apples are very soft and falling apart. Remove the thyme stem (its leaves should have fallen off). Remove from heat and process with a hand blender or food processor until it’s a thick, uniform paste. Allow this mixture to cool completely in the refrigerator. Transfer it to a stand mixer and whip it with the whisk attachment until light and fluffy like whipped butter. Season to taste with salt and pepper, then spread it on everything, especially toasted rye bread.

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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.

Zebra Tomatoes: This Week's Market Report "Good Buy"

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

Zebra Tomatoes!

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. 

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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.

Whole Meyer Lemon Tart

Whole Meyer Lemon Tart

To me, Meyer lemons are one of the most luscious ingredients available to home cook and professional chefs alike. They are so floral and sweet, with an almost orange quality about them. I think the real prize is their skins, which are thin, glossy, and toothsome. This tart makes use of the entire fruit both in the filling and the topping!

1 par-baked tart/pie shell of your choice

2 Meyer Lemons rinsed and dried

1 1/2 cups sugar

1 stick unsalted butter, cut into chunks

4 large eggs

2 tablespoons cornstarch

1/4 teaspoon table salt

Center a rack in the oven and preheat the oven 350°F. Slice one lemon into thin wheels, remove any seeds, and toss them whole with the sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into prepared tart shell.

Slice the other Meyer Lemon into paper thin rounds, and remove any seeds from them, Place the rounds delicately on top of the unbaked tart filling.

Bake the tart on a large sheet tray for 35 to 40 minutes or until the filling is set and the whole slices of lemon turn crispy on the edges. Let cool on rack, unmold tart pan and serve.

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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.

Melon: This Week's Market Report "Good Buy"

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

Melon!

Is there any taste more incredible than in-season melon? Sweet, succulent, and bursting with flavor, melons are most beautiful when kept raw, or even roasted gently to concentrate its flavor. If not eaten directly out of hand, I carefully select ingredients that emphasize the floral quality of melon. Pork products of all kinds are classic pairings for a reason. The sweet saltiness is the perfect foil for the cantaloupe, watermelon, and crenshaws. Melons are hearty enough to withstand cooking applications as well! Roasted cantaloupe with a touch of balsamic vinegar reduction is an unexpected side dish, as is seared cantaloupe slices with miso and crushed pistachios.

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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.

Grilled Romaine Hearts with Bacon, Bleu Cheese, and Citrus

Grilled Romaine Hearts with Bacon, Bleu Cheese, and Citrus 

Crunchy, rich, and beaming with end-of-summer smokiness, this salad is substantial enough for a main course and is gorgeous as a backyard BBQ offering.

Vinaigrette

4 strips of bacon

¼ cup sherry vinegar

1 tbs orange zest

1 tsp lemon zest

1 tsp rosemary, finely chopped

1 cup extra-virgin olive oil

1 tbs reserved bacon drippings

Cook, drain, cool, and chop the bacon. Reserve the chopped bacon for the salad and the bacon drippings for the vinaigrette. In a small bowl, combine the vinegar, orange and lemon zest, and rosemary. Slowly add the olive oil, then the bacon drippings while whisking constantly. Season to taste with salt and pepper.

Salad

2 hearts of romaine lettuce

Reserved chopped bacon

½ cup bleu cheese, crumbled

Kosher salt & black pepper

Preheat a grill or grill pan on medium-high heat. Cut each romaine heart in half lengthwise. Grill cut side down for 1–2 minutes until slightly charred. To plate, place 1 grilled romaine heart in the center of each plate. Add ¼ of the chopped bacon and crumbled blue cheese to the each romaine heart. Spoon ¼ of the Vinaigrette over each romaine heart and around the plate.

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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.

Salad Mixes: This Week's Market Report "Good Buy"

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

Salad Mixes!

Instead of hand-washing tiny, delicate leaves myself (though that does sound like a good use of my time…kidding) I depend on packaged salad mixes to make many of my dishes look as gorgeous as they taste. Salads are the obvious application here, but I also use salad mixes as garnish on top of grilled or fried proteins (like schnitzel, paillard, or even steaks) and especially on top of fresh pizzas. Not only does the color and texture help to offset the richness, but a nest of fresh greens looks beautiful too. Salad mixes that feature bitter greens like dandelion and arugula are wonderful as a bed for sweet grilled stone fruit, burrata cheese, and pistachios. Easy, cost/time-efficient, and healthy, salad mixes boost flavor, texture, and color in any dish!

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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.

Grilled Artichokes With Lemon Aioli

Grilled Artichokes With Lemon Aioli

Simplicity is key when it comes to artichokes. These are grilled with olive oil and garlic, and served with classic lemon aioli. You can use large globe artichokes or baby ones for this recipe; if you are lucky, you will find artichokes with a couple inches of the stalk attached...the best part, in my opinion. 

For the grilled artichokes:

4 large globe artichokes

1 lemon, quartered

¾ cup olive oil

4 cloves garlic, peeled and chopped

Salt and pepper

Trim the artichokes: Remove all the tough outer leaves and then, with a very sharp knife, cut off the top of the choke (about an inch) to remove the sharp tips, peel the stalk with a vegetable peeler. Cut the choke in half lengthwise. With a spoon, scoop out the hairy choke, but be careful not to remove the heart. Put the chokes in a bowl with some lemon juice so they do not turn brown. Heat your grill to high. In a pot of water, squeeze half of the lemon. Add the chokes and simmer for about 10 minutes until they are tender. You can also steam them, if you prefer. Remove the chokes from the water and drain. Mix together the oil and garlic, then brush the mixture on the artichokes and place them on the hot grill. Continue to brush the chokes with the garlic-oil mixture and keep turning them so that they do not burn. After a few minutes, remove them from the grill. Sprinkle with a little sea salt.

For the tarragon-lemon aioli:

6 garlic cloves, peeled

2 fresh egg yolks (at room temperature)

1 cup olive oil

1 tablespoon fresh tarragon leaves, chopped

½ teaspoon sea salt1  teaspoon fresh lemon juice

Place the tarragon leaves, garlic cloves, and salt in the bowl of a food processor. Pulse until smooth. Add the egg yolks and continue to pulse. When the egg yolks are incorporated, SLOWLY start to add the olive oil a few drops at a time; this will start to emulsify. When all the olive oil has been added and you have a beautiful green mayonnaise, add the lemon juice and incorporate it into the emulsion. This can definitely be made ahead of time and is also delicious on basically all other grilled vegetables (fennel, potatoes, squash, etc.)

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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.