Apple Fritters

Apple Fritters

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

2 cups all-purpose flour

3 tsp baking powder

1/4 cup granulated sugar

2 tsp cinnamon

3/4 cup milk

2 whole eggs

2 tbs melted butter

2 cups finely diced apples

1/4 cup powdered sugar

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

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

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

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

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

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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.

Cantaloupe with Carrot Top and Pistachio Chimichurri

Cantaloupe with Carrot Top and Pistachio Chimichurri 

Get a hit of summer sun this month with this bright, satisfying, and totally unique flavor combo. Cantaloupes are super sweet right now and pair gorgeously with savory herbs, salt, and chilies. Bonus points for using carrot tops!

1 cup fresh carrot tops

½ cup fresh cilantro

2 tbs fresh oregano

1 jalapeno, sliced in half (seeds removed if you dont want too much heat)

¼ cup shelled pistachios

3 garlic cloves

1 tsp salt (I prefer Kosher salt here)

1 tsp cracked black pepper

1/3 cup red wine vinegar

1 fresh cantaloupe, skinned and cut into slices

In a food processor, combine carrot tops, cilantro, oregano, jalapeño, garlic, salt, pepper, and vinegar. Puree until mixture is completely chopped up. While food processor is running, slowly pour in olive oil. Rub sauce onto the cantaloupe, making sure both sides are covered. Allow the cantaloupe slices to rest for half an hour or so at room temperature to allow the marinade to set in. Serve on skewers if you wish, and enjoy!

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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.

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

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

Tomatoes!

If you are anything like me, you cook seasonally. Pumpkin in fall. Asparagus in spring. Leafy greens in winter. I’m just hard wired to think like that! But many crops we associate with certain seasons actually do very well in others due to advancement in growing techniques and random weather patterns. And just as luck would have it, tomatoes are doing very well right now! Spike those wintery salads with gorgeous, gleaming grape tomatoes. Roast deeply cherry tomatoes right on the vine with plenty of olive oil and salt, and pluck them luxuriously from charcuterie boards and appetizer trays. Romas, one of my favorite workhorse varieties, are lovely sliced paper-thin and baked right on top of mac and cheese. However you use them, tomatoes are an unexpected way to breathe life into your favorite wintery dishes!

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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.

Burst Winter Tomatoes and Farro

Burst Winter Tomatoes and Farro 

This is comfort food at its freshest. Perfectly roasted tomatoes, nutty farro, and a hit of fresh herbs will keep you warm all winter.

1 lb cherry tomatoes, each cut in half

1 head of garlic, with the cloves peeled and smashed

¼ cup olive oil

1 tbs salt

1 tbs freshly cracked black pepper

A few branches of fresh basil or oregano

1 ½ cups farro

Parmesan cheese

Heat the oven to 300° F. Toss with the olive oil, garlic, salt, pepper, and optional herbs. Spread the mixture in a large baking dish or a rimmed half-sheet pan and roast for approximately 2 hours, turning occasionally, or until the tomatoes are sweet and rich and just beginning to dry out. Bring a pot of salted water to boil. Add the farro and cook it until al dente. Drain the farro and then toss it with the roasted tomatoes and garlic; add more olive oil if necessary. Shower with Parmesan cheese 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.

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

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

Radishes!

My sous chef, Reba, makes fun of me for putting radishes on everything. But I can't help it! These beauties offer so much color, bite, and texture in one little package, they are the obvious go-to when my dishes need a bit of pick up. I slice paper-thin discs of radish and tile them on top of crostatas with a showering of sea salt, creating an almost glass-like sheen on top of the other ingredients. And those discs are gorgeous stacked up high, julienned, and tossed like pink glowing matchsticks into micro greens for a stunning garnish. But raw isn't the only way to go with radishes. Try tossing them in brown butter, lemon, and plenty of kosher salt and roasting them until they are slightly blistered. Heat has a way of mellowing out bitey radishes and turning the texture from crispy and raw to soft, sweet, and pleasant. Almost like a roasted parsnip. Of course, whole radishes are also beautiful served as crudités, especially when their leaves and roots are left attached. Try serving them with softened butter, kosher salt, and lots of black pepper. Just make sure they are scrubbed clean!

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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.

Strawberry and Champagne Sorbet

Strawberry and Champagne Sorbet

Strawberries and champagne? Yes. Please. Serve it plain or paired with a scoop of rich vanilla ice cream or a little whipped cream for contrast.

1 lb (4 cups) ripe, flavorful strawberries (I like Florida strawberries this time of year!)

½ cup plus 2 tbs strawberry preserves

Pinch of salt

2 tsp fresh lemon juice, or to taste

¼ cup water

½ cup champagne (I like using dry Brut)

Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the preserves and the salt. Purée until smooth. Add the lemon juice, water, and champagne and pulse to mix. Taste and add the remaining jam as necessary for sweetness and adjust the lemon juice and salt if necessary. The purée should taste a little bit sweeter than you think it should. Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours. Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften it in the microwave on the defrost setting, a few seconds at a 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.

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

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

Bananas!

Is there anything more comforting than the unassuming banana? We all love them sliced into fruit salad, baked into quick breads, or better yet, mashed onto toast with oozing peanut butter, but this tasty sweet snack contains more culinary potential under that skin than most of us realize. Bananas love to be cooked at a high, even temperature which allows their natural sugars to seep out and caramelized like cracked candy. Try brushing a banana halved lengthwise with a bit of whisky and butter and throwing it cut-side down on a grill until you see hatch marks. It's a perfect smoky-sweet topper for vanilla ice cream. Bananas also work well as a base for condiments. Try switching out Heinz for classic sweet and tangy Pilipino banana ketchup, perfect for fries or even grilled fish. 

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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.

Dry-Fried Sichuan Green Beans

Dry-Fried Sichuan Green Beans

Don't be fooled by the green beans' simple appearance. This dish packs heat and the pleasant fire of mouth-numbing Sichuan peppercorns!

3/4 lb green beans

2 Fresno chilies, sliced thin 

2 scallions, whites only, sliced

3 garlic cloves, sliced

1/2 inch fresh ginger, sliced

1/2 tsp whole Sichuan pepper

1 tsp toasted sesame oil

2 tbs canola or peanut oil

1.   Trim beans; snap them in half. Bring a pot of salted water to a boil. Add beans and blanch until just tender, then drain.

2.   Put your wok over high heat. Add the canola or peanut oil, then the chiles and the Sichuan pepper. Stir-fry just until the chiles begin to darken, then add the scallion, ginger, and garlic and cook for a few minutes. Then add the beans and stir-fry for a minute or two longer, until coated in the oil and the seasonings. Add salt to taste. Drizzle with sesame oil 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.

Blood Orange: This Week's Market Report "Good Buy"

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

Blood Orange!

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

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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.

Sparkling Grapefruit Granita

Sparkling Grapefruit Granita

Whether served as a palate cleanser or a light desert, this granita is a perfect wintery addition to any meal. If you want to spice things up a bit, use half sparkling soda and half champagne.

250 milliliters grapefruit sparkling soda

1 pink grapefruit, juiced

Grapefruit segments for garnish

Pour soda and fresh grapefruit juice into a shallow freezer safe tray. Cover with cling wrap and freeze for 1 hour. Remove from freezer and stir with a fork to break up ice crystals, cover and freeze for another hour or until frozen. To serve, scrape with a fork until fluffy, spoon into glasses and serve with a spoon.

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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: This Week's Market Report "Good Buy"

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

Pomegranate!

You know how our food tends to become softer and browner as the seasons get colder and gloomier? Something about stuffing, stews, roasts, and casseroles makes us feel protected against the snow and wind. While I am in full support of soft brown foods (I literally made a mashed potato and stuffing sandwich dipped in gravy after Thanksgiving), winter brings with it beautiful produce items that not only contribute much-needed vibrancy to our dishes, but also important antioxidants and vitamins to stave off seasonal colds and flus. Pomegranates are my all-time favorite way to inject color and texture into wintertime favorites. Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, and salad dressings. 

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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.

Persimmon Salad

Persimmon Salad

I love how persimmons make a guest appearance this time of year, and delight (and sometimes confuse) everyone who gets to eat them. Super-sweet, bloomy, and delicious both raw and cooked, persimmons are a sure-fire way to get a seasonal “wow!” in any dish. This bright salad incorporates raw persimmon which plays well with other crisp flavors such as lime, apple, and onion. Bejeweled pomegranate seeds lend a burst of color and flavor.

For the Salad

3 Hearts of Romaine, chopped

2 Fuji Apples, peeled and sliced into thin squares

2 Fuyu Persimmons, peeled and sliced into thin squares

2 Green Onions, chopped

1 cup Pomegranate Seeds

1 cup toasted pecans

1 cup Gorgonzola or Bleu Cheese – crumbled

For the Dressing

½ cup light olive oil

¼ cup white balsamic vinegar

1 tbs lime juice

1tbs sugar

½ tsp salt

Chop the romaine into bite-sized pieces. Add the green onions, apples and persimmons. Pour on the dressing and gently toss. Add the cheese and nuts last and give the salad a few gentle tosses.

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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.

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

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

Oranges!

I’ve been based in Chicago for 10 years (eep!), but make no mistake about it, I’m an Arizona desert rat at heart. And this time of year means one thing where I’m from: citrus, which incidentally, is one of the 5 C’s of Arizona. While my home state boasts an array of citrus in the fall and winter, I am partial to oranges in many of my dishes. One of my favorite ways to highlight oranges is by dehydrating very thin, whole slices of them in a low oven with a touch of sugar and salt (pictured here). These orange “chips” are not just a pretty garnish on top of fish poached in orange juice-scented broth, but they can also be ground up in a food processor and dusted over pastries, buttered rice, or incorporated into spice blends like Japanese togarashi. 

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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.

Preserved Limes

Preserved Limes

Preserved limes are by far one of my favorite pantry staples. The next time your dishes need a hit of something tart, salty, and funky (which, by the way, is often what’s “missing” from many dishes), reach for a touch of preserved lime and enjoy the moment when your guests can’t figure out what is making everything taste so good.

8 organic limes

Kosher salt

Fresh lime juice (optional)

Preparation

Rinse limes; pat dry. Cut off ends and upend on a cut side. Make 2 perpendicular slits lengthwise into fruit to form an X, cutting only three-fourths of the way down. Pack as much salt into the slits as they can hold, and place limes into jar, pressing to compact and release juices. Seal jar; let limes sit at room temperature 12 hours. Uncover and press firmly again to compact the limes. Repeat once or twice daily until limes are softened and submerged in juices, 2–3 days. (If there is not enough juice to submerge limes after 3 days, add fresh lime juice to cover.) Chill 1 month before using.

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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.

Cauliflower Pearls: This Week's Market Report "Good Buy"

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

Cauliflower Pearls!

Due to its incredible versatility and subtle flavor, cauliflower is one of the hottest menu items around. Taylor Farms Cauliflower Pearls is a phenomenal product because it takes all of the annoying labor out of working with this cruciferous veg, and yields uniform pieces that are endlessly useful. They are especially useful in low carb cooking. Believe it or not, Cauliflower Pearls can be mixed with egg and cheese to form the base of a luxurious, crispy, gluten-free pizza crust. They can also be steamed and fluffed with a fork like low-carb rice. Try processing Cauliflower Pearls together with white beans, roasted garlic, olive oil, and rosemary for an incredible alternative to mashed potatoes!

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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.

Spicy Turkey Bolognese

Spicy Turkey Bolognese

Taylor Farms Mirepoix is a dream product. This combination of finely minced onions, carrots, and celery takes a ton of time out of prepping the three most common ingredients in many French and Italian dishes. I love using it to simplify Bolognese, which already necessitates a lot of time simmering on the stove. This version uses up leftover Thanksgiving turkey (or fresh ground turkey in case you already ate your way through your leftovers.)

Spicy Turkey

1 pound leftover Thanksgiving turkey, chopped or 1lb ground turkey thigh meat

4 cloves Garlic, minced

1 tablespoon sweet Paprika

1 1/2teaspoons ground Fennel

1 teaspoon dried Oregano

1/2 teaspoon Red Pepper Flakes

Salt and pepper

Bolognese Sauce

1 pound Spicy Turkey

5 tablespoons Butter, divided

3 cups Taylor Farms Mirepoix

4 tablespoons Tomato Paste

28 ounces can of Crushed Tomatoes

1 cup Red Wine (optional)

3/4 cup fresh Bread Crumbs

Salt and pepper to taste

Freshly grated Parmesan for garnish

1 pound Rigatoni, cooked to package instructions

1. For the turkey, mix all ingredients together and set aside. 
2. Heat a heavy bottomed pot over medium heat. Add 2 Tablespoons of the butter. Add Taylor Farms Mirepoix and sauté for 3-4 minutes, until vegetables start to soften. Add the turkey.
3. Add the tomato paste and cook for another minute. Add the wine, scraping up any browned bits on the bottom of the pot. Add the crushed tomatoes, reduce heat and cover. Simmer for 45 minutes to 1 hour on low, stirring occasionally. 
4. While the sauce simmers, melt the remaining 3 tablespoons of butter in a sauté pan. Add the fresh bread crumbs and cook until golden brown. Set aside. 

Once the sauce is done, taste for seasoning--add salt and pepper as necessary. Spoon over sauce over cooked rigatoni, top with buttered breadcrumbs and fresh parmesan. Enjoy!

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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.

Meyer Lemons: This Week's Market Report "Good Buy"

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

Meyer Lemons!

If you think you found the perfect gift for a loved one this holiday season, think again. Meyer lemons are better than any electronic, designer bag, or piece of jewelry! (Ok, maybe not jewelry.) These beauties are available for only a very short time in the late fall/early winter, and every year it’s a race to see how many of them I can juice, candy, reduce into sauces as possible. Meyer lemons are like super tart oranges, or super sweet lemons, depending on your perspective. Their skin is very thin and devoid of the bitter pithy stuff on regular lemons, and is the real prize of the fruit in my opinion. Dehydrate the skins and crush them in a food processor for Meyer lemon “dust,” candy them in simple syrup, or just zest them onto everything you can think of. Try reducing Meyer lemon juice down with a touch of butter, a hit of white wine vinegar, and some chili flakes for a seasonal agrodolce for Brussels sprouts or green beans. I love slicing Meyer lemons whole and baking them directly onto tarts, breads, or roasting fish.

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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.

Pickled Watermelon Rind

Pickled Watermelon Rind

Watermelons are growing very well right now, and it’s the perfect time to add an unexpected burst of summer into your fall dishes. This recipe makes use of the shamefully under-utilized watermelon rind, which is a beautiful pickled garnish on salads and roasted meat.

4 pounds watermelon

1 serrano chile, thinly sliced, seeds removed if desired

1 1" piece peeled ginger, thinly sliced

2 star anise pods

4 teaspoons kosher salt

1 teaspoon black peppercorns

1 cup sugar

1 cup unseasoned rice vinegar

Using a vegetable peeler, remove tough green rind from watermelon; discard. Slice watermelon 1" thick. Cut away all but ¼" flesh from each slice; reserve flesh for another use. Cut rind into 1" pieces. (You should have about 4 cups.) Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and ½ cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes. Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.

Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.

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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.

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

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

Apples!

Apples are hitting their peek right now, and adding them to menus is a perfect way to capture That fresh autumn feel we are all after this time of year. Raw apples are of course delicious shredded or chopped into salads, slaws, wraps, and garnishes. One of my favorite garnishes for scallops is simple brunoise apples with shallots and capers. I love adding cored and thinly sliced apple rings right on top of cooking pancake batter for a visually interesting breakfast treat. Because of their high acidity, apples are also great in marinades. Try shredding apples into your favorite pork marinade, and cooking down the marinade with a bit of whiskey and butter for a beautiful sauce. 

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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.