Blood Oranges: This Week's Market Report "Good Buy!"
Blood oranges are easily on the top of my favorite ingredients list. Naturally sweet, inherently beautiful, and exotic, blood oranges convey romance and whimsy in every dish. 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. I love pairing segmented blood orange slices with micro greens, shaved red onion, fennel, olives, and beets. The color combination is gorgeous, and the flavor combination is a classic for a reason. One of my favorite applications is to use blood orange juice in a sorbet with coconut milk as the base. Spiked with garam masala and a touch of cayenne, this dish can stand alone as a dessert, or as an exciting palate cleaner. Blood orange juice also works as a beautiful poaching liquid for fish with a blood orange beaurre blanc, or reduced down into a glaze with habaneros to varnish poultry.
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.