Grilled Cheese with Apples and Sage Leaves

Grilled Cheese with Apples and Sage Leaves

This recipe is deceptively simple. It delivers the kind if savory-meets-sweet buttery flavor you crave on crisp fall days, and takes only minutes to prepare. It's just...perfect. 

2 tablespoons butter

6 sage leaves

2 slices whole wheat bread

1/4 cup shredded sharp cheddar cheese

1/4 cup shredded aged Gouda cheese

1/2 Granny Smith apple, sliced thin

In a medium skillet, heat the butter over medium heat until bubbling and fragrant. Drop in the sage leaves and cook for 30 seconds. Remove to a paper towel to cool.

Add the bread to the skillet, cook for 1 minute, and flip. Add cheese to one of the slices, and cover with the other slice of bread. Cook for 2 minutes, flip, and cook for 2 minutes more.

Remove from pan, open the sandwich, add the apple slices and sage, and put sandwich back together.

Turn heat in skillet to low, place the sandwich back in, cover, and cook for 2 more minutes, or until the cheese is nicely melted. Slice into triangles 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.

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

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

Raspberries!

I’m a total sucker for raspberries. My sous chef makes fun of me for sneaking them into dishes where they don’t obviously belong. But raspberries’ striking color and addictive sweetness offer so much to both sweet and savory dishes. And raspberries are lovely replacements for strawberries in many dishes, which is lucky because of the current strawberry shortage. Currently, one of my most favorite condiments if a throwback to 90s Southwestern cuisine: ancho chili and raspberry jam. It just works. Throw it onto a charcuterie board, glaze a steak with it, or swirl it into vanilla ice cream. Try cooking raspberries down with tamarind, coconut milk, ginger, and lemongrass for a beautiful pink sauce underneath grilled chicken. Raspberries are also beautiful thrown directly into salads; just make sure to do so before plating so the fruit doesn’t bruise or bleed. 

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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.

Dashi-Braised Kabocha Squash

Dashi-Braised Kabocha Squash 

Dashi is a magical ingredient- adding a hint of smoke and umami to any dish. This squash gets lacquered with it, and is great warm or at room temperature.

1 medium kabocha squash

2 tbs canola oil

1 tsp sesame oil

1 cup dashi

1 tbs soy

2 tbs mirin

3 tbs melted butter

½ tsp chili garlic paste (more to taste)

Cilantro, chopped, for garnish

Green onion, thinly sliced, for garnish

Cut kabocha in half, seed and cut into about 8 moon shapes. Mix remaining ingredients except cilantro and green onion. Heat a large pan over medium high heat. Add both oils to pan and add squash. Cook a few minutes until slightly brown. Flip and cook a few more minutes. Add liquid mixture and simmer about 20 minutes or until squash is tender when pierced with a sharp knife, flipping over about halfway through. Toward the end the liquid will turn syrupy. Shake the pan to coat all pieces and remove to a plate. Garnish with cilantro and green onion.

For the dashi:

1 sheet of kombu

4 cups water

1 large handful of bonito flakes

Steep kombu in water for 10 minutes. Add bonito flakes and steep until they sink. Strain through a fine mesh strainer.

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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.

Jumbo Carrots: This Week's Market Report "Good Buy"

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

Jumbo Carrots!

Much like the fall squash we are all obsessed with right now, carrots are a great addition to seasonal menu items because of their vibrant orange color, versatility in both sweet and savory dishes, and natural flavor match with warm, earthy spices. Roasted carrots are a popular side dish because this cooking method concentrate sweetness and renders hard carrots soft yet toothsome. I love roasting carrots with miso, tahini, brown butter, and a touch of maple syrup. Carrots are also perfect candidates for pickling. Try an overnight pickle solution with brown mustard seeds, cardamom pods, shaved red onion, and cilantro as a garnish for lamb meatballs or roasted chicken. Jumbo carrots are particularly useful for juicing because of their size and sweetness. Try reducing fresh carrot juice with a touch of sugar, salt, orange juice, and vinegar, and then mounting it with butter for an almost psychedelically-orange sauce that perfectly offsets pearl-colored pan-seared scallops. 

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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.

Fresh Artichokes with Lemon & Herbs

Fresh Artichokes with Lemon & Herbs

When it comes to fresh artichokes, simple is best. These beauties need little more than lemon, olive oil or butter, and some salt to come alive. This version incorporates a fresh herb sauce as a garnish that highlights the artichoke’s natural savory qualities. Enjoy!

2 lemons

4 artichokes

½ cup white wine

4 garlic cloves, peeled

¼ cup fresh parsley, chopped

1 tbs fresh dill, chopped

3 tbs olive oil

1 tbs walnuts, finely chopped

1 tsp salt

Juice the first lemon and zest 1/2 of it. Place the zest in a bowl, cover and set aside. Pour the juice in a large pot with 1/2 cup of water and the wine. Working with one artichoke at a time, trim the dark end of the stem and peel 3-4 layers of the outer tough leaves. Trim about 1 inch from the top and peel the fibrous green stem and leaf ends using a vegetable peeler. Halve the artichoke lengthwise and scoop the choke with a spoon. Place each cleaned half cut side down in the pot with the lemon/wine mixture. Add 3 of the garlic cloves and 1/2 tsp of salt to the pot and bring to a boil. Lower the heat to low and simmer for 30-40 minutes turning artichokes half-way through. Meanwhile, place the remaining garlic clove into a bowl with the lemon zest, parsley, dill, the juice of the remaining lemon, 2 tbs olive oil and ¼ tsp of salt. Mix well and set aside. Place the artichokes on a large plate and spoon about one tsp of the marinade on each one, making sure that some of the marinade gets in between the leaves. Heat the remaining one tbsp of olive oil in a heavy bottom or cast iron skillet. Add the artichoke halves cut side down and lower heat to a medium-high. Cook until golden brown. Transfer the artichokes to a large plate. Add the walnuts to the marinade, mix well and spoon about half of the mixture over the artichokes. Serve while still warm with a side of the remaining marinade.

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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.

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.