Whole Meyer Lemon Tart

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.

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"

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.

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

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.

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"

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!

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

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.)

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.

 

 

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

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

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

Celery!

Perhaps one of the most contentious vegetables on any menu, celery is deeply, deeply underappreciated and even vilified by people who think they don’t like it. But when treated right and when paired with the right ingredients, celery can steal the show! Celery’s inherent sweetness is highlighted when it is paired in salads with crisp apples and dressed with zingy lemon dressing. Speaking of acid, celery holds up beautifully in pickle brine, and is gorgeous pan-roasted with hoisin and chilies. My favorite part, the tender inner leaves, make a gorgeous salad on their own, especially when complimented by toasted hazelnuts and feta cheese. One of my most famous appetizers is a remake of ants on a log, with shredded celery, pickled grapes, and miso-kissed cream cheese. Give celery a chance and you won’t be disappointed!

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.

Cauliflower Bisque with Harissa Crème & Frizzled Shallots

Cauliflower Bisque with Harissa Crème & Frizzled Shallots

Cauliflower Bisque with Harissa Crème & Frizzled Shallots 

I typically start all of my services with soup. Just something soothing about a cup full of something hot to get the appetite going. This cauliflower bisque is one of my all-time favorites. The sweet, rich bisque is complimented by crunch fried shallots and a sharp harissa crème.

4 tbs butter

1 large yellow onion, chopped

6 cloves, minced

1 inch ginger, peeled and minced

2 large carrots, chopped

2 stalks celery, chopped

1 head cauliflower, chopped

2 quarts chicken or veggie stock

2 cups dry white wine

1 tablespoon dried thyme or 3 sprigs fresh

2 tsp cardamom

2 tsp dried chili flakes

Salt and pepper

1 cup heavy cream

¼ cup harissa (pre-made is fine)

1 ½ cup full fat sour cream

4 large shallots, sliced paper thin

Enough vegetable oil for deep frying

Lime wedges

Sautee the onion, and garlic in a large soup pot with the butter until soft. Add the onion, garlic, ginger, carrots, and celery. Cook until soft. Add the cauliflower, stock, wine, and herbs, season with salt and pepper. Cover pot with a lid and allow to come to a slow boil. Turn heat down and simmer for 20 minutes, or until cauliflower is tender. Use an immersion blender to process the soup. Add heavy cream, and more stock until you achieve desired consistency. Re-season with salt and pepper

Combine the harissa with the sour cream. Heat oil until shimmering and deep fry the shallots until they are crispy. Drain on a paper towel and sprinkle with salt. Plate the bisque with the harissa cream and shallots. Garnish with a few lime wedges.

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"

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

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

Herbs!

My customers always want to know how they can get their food to taste as good as mine (#shamelessplug), or as good as the food they get in other restaurants. Aside from copious use of butter and astonishing amounts of citrus on just about everything, the best way to elevate any dish is with the use of herbs. Depending on the time of year or the particular dish it is more appropriate to use fresh vs. dried herbs, but generally fresh is my preferred route because they lend incredible brightness, texture, and color that you just can’t get from dried. Dried herbs are much, much more powerful than fresh herbs, and lend a much warmer affect to dishes, especially if they are added near the end of cooking, rather than muted in the beginning. Summer is a particularly luscious time for fresh herbs, with basil, tarragon, verbena, rosemary, cilantro, thyme, mint, and lavender reaching their peak. And herbs aren’t just for garnish. They are gorgeous as salad greens! From drinks to apps, mains to dessert, fresh herbs will bring your food from delicious to celebratory!

-Chef Steph

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 & Lemon Rillettes

Broccoli & Lemon Rillettes

Broccoli & Lemon Rillettes

This version of rillettes (which is a French pâté typically made with pork cooked in its own fat) is a super bright, slimmed down version that is absolutely perfect for summer. Gorgeous green broccoli is roasted with sweet leeks, and processed with briny olive oil and lemon. Schmear the whole mess onto grilled bread or serve with seasonal crudité for a cocktail party hit. 

3 cups broccoli florets

1 leek, white rough chopped
1 tbsp oil (I prefer olive or coconut here)
1 tbsp + 2 tsp grainy mustard, divided
2 sprigs of thyme, leaves removed
salt + pepper
zest and juice from a whole large lemon
1/3 cup finely grated parmesan cheese
1/3 cup extra virgin olive oil + extra for the top
flaky sea salt, like Maldon

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the broccoli florets and leeks with oil, 1 tbs of mustard, thyme leaves, salt, and pepper. Once everything is coated, spread the mixture out on the baking sheet. Roast the vegetables until lightly browned and tender, about 15 minutes.

Transfer the roasted vegetables to a food processor. Pulse the mixture until the broccoli is finely chopped. Scoop up a spoonful to garnish the tops of your rillettes with. To the food processor, add the remaining mustard, lemon zest, lemon juice, salt, pepper, and parmesan. Pulse until everything is combined. With the motor running, drizzle the olive oil in through the feed tube. Continue to run the motor until you have a smooth, lightly chunky paste. Remove the bowl from the food processor and check the mixture for seasoning and adjust.

Scrape the rillettes mixture into your serving vessel and scatter the reserved fine chopped broccoli bits over the top. Pour a solid layer of more extra virgin olive oil on top. Cover and place in the fridge for a few hours or until the rillettes + oil layer are mostly solid.

Sprinkle a bit of flaky sea salt on top of the rillettes before you serve it with sliced bread, olives, pickles, vegetables etc.

-Chef Steph

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.

 

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

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

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

Cantaloupe! 

Cantaloupe doesn’t get a fair shake. Too often it is demoted to “filler” fruit and served under-ripe and out of season. But in its peak (which is right now, by the way), this melon is luscious, juicy, and hearty enough to withstand versatile cooking techniques. The obvious ones are sweet: cantaloupe granita or sorbet are lovely desserts and palate cleansers. To me though, it’s the savory applications that win the prize: Try roasting or searing cantaloupe and serving it with lime, chili salt, or syrupy agrodolce. Cantaloupe pairs extremely well with seafood and pork salty pork products. Try crab and cantaloupe tacos, prosciutto-wrapped cantaloupe, or cantaloupe, bacon, and red onion jam!   

-Chef Steph

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.

 

Share

 

Grilled Mixed Salad with Lemon and Parmesan

Grilled Mixed Salad with Lemon and Parmesan

Grilled Mixed Salad with Lemon and Parmesan

Grilling is the way to go during summer, and salad isn’t exempt. Romaine, raddichio and leeks get kissed by the grill then topped with crunchy raw fennel and a gorgeously creamy Dijon Parmigianino vinaigrette.

4 stalks Romaine Lettuce

2 heads Radicchio, cut into quarters

2 leeks, halved lengthwise

1 fennel bulb

¼ cup lemon juice

2 tablespoons dijon mustard

1/3 cup freshly grated parmesan + extra for garnish

¾ cup olive oil

salt

pepper

¼ cup thinly sliced red onion

Generously drizzle the lettuce, radicchio, and leeks in olive oil and sprinkle with salt. Char them all on the grill until they start to wilt and get a nice color. Thinly slice the fennel. Roughly chop all the lettuces and leeks. Whisk all dressing ingredients together, season with salt and pepper to taste. Arrange your lettuces on a platter with thinly sliced red onion. Topped with fennel and spoon on dressing. Add extra parmesan for garnish.

-Chef Steph

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.

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

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

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

Ginger!

Lending deep warmth and subtle sweetness to any dish, ginger is the ultimate summertime aromatic and pairs well with both sweet and savory dishes. Of all the incredible combinations that scream “summer!” I think ginger and peach marry particularly well. Try adding a healthy amount of freshly grated ginger to peach ice cream, peach preserves, or roasted peaches with rum and red onions for a divine condiment for just about anything you can throw on a grill. Ginger can be muddled into cocktails (hello, margaritas!), used to brighten salad dressings, and added to marinades for both meat and veggies. Celebrate warmth this summer with ginger!

-Chef Steph

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.

Marinated Zucchini Salad with Pistachios, Feta, and Mint

Marinated Zucchini Salad with Pistachios, Feta, and Mint

Marinated Zucchini Salad with Pistachios, Feta, and Mint

Though it is available year-round, zucchini is in its prime during the late summer months. Subtle in flavor and firm in texture, zucchini loves high heat and soaks up bold flavors. This recipe captures summer on a plate, and would work well as a starter or salad course. Change up the flavor profiles easily with ginger, soy sauce, chilies, orange, capers, herbs, and other aromatics to suit your overall concept!

1 pound zucchini, cut into 1/4-inch-thick rounds

5 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

¼ cup chopped mint

Salt and cracked black pepper

½ cup feta cheese, crumbled

Zest from half a lemon

¼ cup pistachios, toasted and roughly chopped

Preheat broiler. Arrange zucchini in 1 layer on a large baking sheet and brush both sides with oil. Broil, turning once, until golden, about 10 minutes.

Stir together vinegar, mint, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes. Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving and plate with feta, lemon zest, pistachios, and a hit of salt and pepper. 

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.

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

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

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

Artichokes! 

When I aim for rustic elegance, I choose artichokes to guild my menus. Simply prepared is always best, with as much of the vegetable in-tact as possible, ensuring that its natural beauty is showcased. I adore stuffed artichokes as an appetizer with sausage, fennel, toasted breadcrumbs, and a light citrus aioli, allowing guests to tear off pieces of whole, meaty artichoke leaves as they wish. Young artichokes are also beautiful blanched and grilled because they retain grill marks so beautifully on their stems, a sadly under-appreciated portion of this stunning vegetable! - Chef Steph

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.

Trinidadian Mango Chutney

Trinidadian Mango Chutney

Trinidadian Mango Chutney

This recipe is inspired by my incredible Trinidadian sous chef, Reba. I thought I knew mango chutney from Indian restaurants and, well, the 90s. But this version is unlike anything I’ve ever tasted, and it pairs well with savory and sweet dishes alike. Interestingly, the mango skins are left, and lend incredible earthiness to the dish. Need a pop of flavor on your burger? Looking for an incredible addition to your ice cream? Here’s your answer!

8 – 10 green mangoes, skins on, chopped

2 tsp turmeric powder

4 cloves garlic, grated

1 small hot pepper, chopped fine (I like Fresno or habanero for extra heat)

Pinch salt

Pinch sugar

2 blades chive, finely chopped

¼ cup cilantro, chopped

1 tsp ground geera (Trinidadian curry blend. If you can’t get it, yellow curry powder will suffice)

 

INSTRUCTIONS

Place mangoes, turmeric, garlic, and hot pepper in a large pot and just cover with water. Bring to a boil.

Let cook for approximately half an hour. As the mixture cooks, mash the fruit against the sides of the pot with a large spoon. The mixture should thicken slightly. Add the salt, sugar, herbs, geera/curry and stir.

Taste and adjust seasoning.

-Chef Steph 

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.

 

 

 

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

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

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

Tomatoes! 

One of my favorite ways to use tomatoes is roasting them down in an oven, concentrating their sweetness, and pulsing them into a dip. The most delicious version is Matbucha, a rich, luxurious tomato and chili dip popular in the Middle East. Spiked with a little sugar and apple cider vinegar to enhance the sweetness, Matbucha immediately elevates any sandwich, and is perfect on its own as an appetizer served with pita chips. Similarly, tomato jam, or chow-chow is a good option as a garnish to almost any roasted or pan-fried protein. Jams and chow-chows are particularly useful and economical vehicles for tomato ends that are cut away and typically thrown out.

- Chef Steph

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.

Roasted tomato granita with ricotta cheese, burst tomatoes, and chili oil

Roasted tomato granita with ricotta cheese, burst tomatoes, and chili oil

Roasted tomato granita with ricotta cheese, burst tomatoes, and chili oil

1443036799549.jpeg

Serves 6-8

Vegetarian

This dish is a love letter to late summer tomatoes. Honestly, not much can beat out sliced, vine-ripened tomatoes with a little salt and olive oil, but this is a strong contender. Perfect as an appetizer or palate cleanser that will astonish your guests.

3 lbs very ripe tomatoes

¼ cup olive oil

3 tsp salt tsp salt

1 tbsp sugar

1 garlic clove, finely chopped

1 tsp ground black pepper

1 tbsp red wine vinegar

½ lb ricotta cheese

3 tbs prepared horseradish

1 cup olive oil

2 tsp chili flakes

Fresh basil for garnishing

  1. Slice the tomatoes in half, mix with olive oil and a teaspoon of salt, and roast in a 400 degree oven until the tomatoes begin losing some of their juice and the skins become blistered. Place the tomatoes, the rest of the salt, sugar, garlic, black pepper, and red wine vinegar in a food processor, and process until totally liquefied. Strain through a fine mesh strainer to remove the seeds and skin. Cool the mixture in the refrigerator for at least 4 hours, or until very cold.
  2. Clear a shelf in the freezer and place a sided metal tray in to chill. Pour the tomato mix into the tray and cover with plastic wrap. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it’s completely frozen and the texture of snow. For a quicker method, use an ice cream maker. Hold your tomato granita in the freezer until you are ready to serve.
  3. For the chili oil, heat up the olive oil with the chili flakes for a few minutes, or until the aroma of the chilis begin to release their perfume. For the ricotta cheese: simply mix the horseradish with the ricotta cheese and set aside.
  4. To serve: Layer the granita and ricotta cheese/horseradish mixture in a champagne flute or other clear vessel. Drizzle chili oil over the top and finish with sliced basil leaves. Enjoy!

-Chef Steph 

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.