Zippy Lime Zest Sugar Cookies

Zippy Lime Zest Sugar Cookies

I love an elaborate dessert, but honestly, a really good cookie is what I want at the end of a great meal. These lime-scented cookies are lovely after a meal because they are refreshing, in a way. Plus, the dough can be made ahead!

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup butter, softened

1 1/2 cup granulated sugar

1 egg

2 tsp vanilla

1-2 Tbsp milk

Juice of 1 lime

Zest from 1 lime

1/4 cup granulated sugar mixed with zest of 1 lime (for rolling)

Preheat oven to 350F. Line a cookie sheet with a Silpat or parchment paper.

Cream together the butter and 1 1/2 cups granulated sugar in the bowl of a stand mixer. Beat in egg and vanilla, and then lime juice, 1 tbsp milk, and zest. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed between additions. If the dough seems too dry, add the second tbsp of milk, or a little more vanilla.

Scoop out 1-2 tbsp size portions of dough and roll into balls. Roll in the sugar/lime zest mixture and place on baking sheet, about 1-2″ apart. Bake 8-10 minutes, until they are pale and slightly golden.

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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.

Corn: This week's Market Report "Good Buy!"

Corn: This week's Market Report "Good Buy!"

There is nothing more perfect than fresh, seasonal, perfectly sweet corn. Sure, the frozen stuff works in a pinch, but nothing compares to the real deal. Whether stripped of their kernals or served right on the cob, corn is a blank canvass ready to accommodate all of your spicy whims and buttery dreams. I love making a compound butter with miso, chili paste, and lime zest, and slathering fresh corn cobs after they come off the grill. Speaking of grilling, I prefer to do mine out of the husk to get nice char marks on the kernels, but you can also just throw the whole thing, husk in-tact, right onto the grill. The result is more of a steamed effect. Just make sure to soak those husks for a few minutes to make sure they don’t become a fire hazard! Corn is also totally lovely eaten raw. Just strip those beautiful, crunchy, sweet kernels right off the cob and throw them directly into chopped salads, slaws, and garnishes. Lastly, super sweet corn is unpredictably delicious in dessert! Corn custard, corn ice cream, even corn cakes are super on-trend this year and will set your menu a part. Try pairing corn desserts with fresh, seasonal fruit like strawberries.

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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.

PA Market Update Recipe: Pickled Blackberries

PA Market Update Recipe: Pickled Blackberries

Want to learn how to make those pickled blackberries Chef Steph talked about yesterday on her live video? Check it out!

Zest from 1 lemon, peeled into strips with a vegetable peeler
4 cups ripe blackberries
1/2 cup apple cider vinegar
1/2 cup sugar
1 tablespoon mustard seeds
2 teaspoons kosher salt

In a small saucepan, heat the apple cider vinegar, sugar, mustard seeds, salt and 1 1/2 cups water over high, stirring until the sugar dissolves. Let cool completely. 

Pour the brine over the berries, making sure they're completely submerged. Let stand at room temperature for at least 24 hours and enjoy! Berries can be kept in the refrigerator sitting in the pickling liquid up to 10 days.

Also, don't throw away the picking liquid! Use it with equal parts olive oil for a blackberry-spiked vinaigrette or marinade for beef or pork.

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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.

Frozen Corn Pops

Frozen Corn Pops

This treat is totally unexpected and totally delicious because it emphasizes corn’s natural sweetness and presents it in a unique, beautiful, and fun way!

2 ears of corn

1 cup full-fat coconut milk

2 tablespoons sugar

½ teaspoon vanilla extract

1 pinch salt

Preheat oven to 400° F and line a baking sheet with parchment paper. Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool. Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Blitz corn and coconut milk in a blender. Strain, then pour liquid into pop molds. Discard corn pulp. Freeze overnight, 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.

Carrots: This week's Market Report "Good Buy!"

Carrots

I adore carrots. They aren’t just the workhorses of mirepoix and crudité they are sometimes knowns for, either (though I adore them for their utilitarianism too). Carrots can accommodate any cooking technique, spice, or herb you throw at them, and their inherent sweetness and earthiness make them perfect as centerpieces. Try grating carrots into latkes, springtime hashbrowns, and even chicken burgers to add moisture and texture contrast. I love throwing carrots whole into a smoker for an hour or so and then pureeing them into soups and sauces for body. It gives an immediate “meaty” quality to dishes that don’t contain any animal protein. Pickled and deeply marinated carrots have become a staple on many of my richer dishes because their brightness, texture, and acidity cuts through them so nicely. And don’t forget about carrot tops! These gorgeous greens can be used like any other fresh herb in pestos, salsa verdes, and as garnishes!

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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 Thai Carrot Noodles

Spicy Thai Carrot Noodles

 

2 tablespoons sesame oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper (more or less to taste)

1 cup sliced shiitake mushrooms

1 green bell pepper, sliced into thin strips

3 cups snap bean sprouts

1 1/2 cups chicken broth

1/4 cup peanut butter (or almond butter)

2 tablespoons soy sauce

1 tablespoon lime juice

1 pound carrots (about 8 medium carrots)

2 tablespoons sliced scallions

2 tablespoons toasted sesame seeds

3  tablespoons chopped roasted

salted peanuts

In a large skillet over medium-heat, heat the sesame oil. Add the garlic and crushed red pepper and cook just until fragrant, stirring constantly. Add the sliced mushrooms and green pepper and cook until softened and beginning to brown, about 3 minutes. Add the broccoli, chicken broth, peanut butter, soy sauce, and lime juice. Increase the heat to high and stir constantly until the peanut butter melts into the sauce. Reduce the heat to medium-low and cook for about 5 minutes, or until the bean sprouts are cooked, but retain some crunch.

Meanwhile, using a vegetable peeler, shave the carrots into thin ribbons. Add the carrot ribbons to the pan and cook for about 2 minutes. Stir to coat thoroughly with sauce. Serve warm, with the optional garnishes of scallions, toasted sesame seeds, or peanuts.

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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.

Mangoes: This week's Market Report "Good Buy!"

Mangoes: This week's Market Report "Good Buy!"

There is not enough space allotted in this post to accurately describe how I adore mangoes. But I will try. Nothing tastes like a mango. There are no substitutions for its floral aroma, complex sweetness, and glistening flesh. Of course, mango is great sliced directly into salads, blended into smoothies, or just sliced and eaten on its own, but I think mangoes really sing when they are complimented by the right supporting savory flavors. Try dusting chunks of mango with lime zest, salt, and chile powder for a Mexican-style street snack. Mangoes are also excellent as a marinade base because they contain a ton of natural acidity. Try processing ripe mangoes with onion, garlic, and a bit of olive oil for a beautiful fish or chicken marinade. Reduce the whole mess in a stock pot and hit it with a bit of butter at the end for a gorgeous sauce. Also, did you know you can eat mango skin? My favorite application is with unripe, green mango skin in Caribbean-influence mango chutney. It’s super nutty and fruity, and the texture is totally supple. A perfect complement to whole-roasted chicken or grilled steak.

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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.

Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce

One of my all-time favorite brunch dishes! Nothing says “spring brunch” like poached eggs under perfectly roasted asparagus. The sauce is a nice departure from heavy Hollandaise. Make extra and use it in dishes throughout the week!

1 bunch thin asparagus

1 tbs extra virgin olive oil

kosher salt and pepper

¾ cup heavy cream

1 ½ tbs fresh lemon juice

1 tbs unsalted butter

½ tsp finely chopped fresh tarragon leaves, plus additional for garnish

¼ tsp lemon zest

1/8 tsp Colman's mustard powder

2 tbs apple cider vinegar

4 eggs

Preheat oven to 425° F. On a rimmed baking pan, arrange asparagus in a single layer. Drizzle with olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast 10 to 12 minutes or until asparagus is tender. In small saucepan, heat cream over medium-high heat until just simmering. Reduce heat to medium and simmer 6 to 8 minutes or until cream is reduced to 1/2 cup, or is a thickened, saucy consistency. Remove from heat. Whisk in lemon juice, butter, tarragon, lemon zest, mustard powder, and remaining 1/8 teaspoon each salt and pepper. Keep in a warm spot on your stove.

Fill a high-sided skillet with water; heat to boiling over high heat. Reduce heat so that water is just barely bubbling. Add vinegar to water. Crack each egg into a small bowl or ramekin and slide egg into water. Poach 3 to 4 minutes or until whites are cooked through but yolk is still soft. Remove eggs from pan and drain on paper towel. Divide asparagus between plates.

Top with poached eggs and drizzle with sauce; garnish with additional tarragon.

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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.

Sushi Bar Cucumber and Seaweed Salad

Sushi Bar Cucumber and Seaweed Salad

Do not  wait until you hit up your favorite sushi joint to enjoy this incredibly fresh, healthful side dish. It’s perfect alongside grilled meats and fish, or bulked up with brown rice and edamame as a vegetarian main dish!

2 English hothouse cucumbers, sliced crosswise 1/4" thick

1 tbsp kosher salt

1/3 cup Pacific Arame seaweed

3 tablespoons seasoned rice vinegar

1 tbsp sugar

1 tsp Shaoxing or other rice wine or sake

2 tablespoons toasted sesame seeds

2 scallions, sliced thin

Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Drain, rinse under cold water, and squeeze well to remove as much excess moisture as possible.

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Whisk vinegar, sugar, and wine in a medium bowl. Add cucumbers, seaweed, scallions, and sesame seeds and toss to coat.

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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.

Blackberries & more: This week's Market Report "Good Buy"!

Blackberries & more: This week's Market Report "Good Buy"! 

Berry season is here! Finally! Just the bright, zingy punch what we need after a winter of stews and squash. Blackberries, raspberries, and blueberries are some of the most recognizable and widely-used berries in the industry. Duck, another springtime menu classic, is gorgeous when pan-roasted with blueberry reduction. Adding reconstituted ancho chilies to the blueberry reduction transforms this definitive dish into something even more imaginative and alluring. Lamb is another popular spring item, and is perfect glazed with raspberry, mint, and tamarind glaze. To emphasize the raspberry element, pair the lamb with a raspberry tabbouleh with raspberries replacing not-yet-ripe tomatoes. Salad dressing is a natural vehicle for berries, their color and inherent sweetness complimenting the acidity and salt of your favorite dressing base. Brighten up a spinach salad by serving it with a “Blackberry Pie” salad dressing with plenty of fresh lemon juice, olive oil, salt, pepper, granny mustard, and pureed blackberries. Of course dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh berries will signal to your diners that spring is here to stay.

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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.

Crispy Duck with Berry Balsamic Sauce

Crispy Duck with Berry Balsamic Sauce

 

This recipe is such a crowd-pleaser. This classic, delicious combo of gamey meat with sweet yet acidic sauce is a dinner table staple for a reason. Just make sure to render out as much fat from the bird as possible to get extra-crunchy skin!

1 Granny Smith apple

½ onion, peeled

2 cups blueberries

½ cup packed light brown sugar

¼ cup sugar

2 whole star anise

Grated zest of 1 lime

Grated zest of 1 orange

½ cup balsamic vinegar

2 whole ducks, trimmed of excess fat, giblets discarded

Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar. Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.) Remove and discard star anise. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving.

Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.

To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry 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.

Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad

Want a new, fresh twist on an old classic? Thinly shaved brussels sprouts have a discernible flavor that stands up to and complements the lemon, garlic, and Parmigiano flavors of the Caesar dressing.

2 lbs shredded brussels sprouts

1 cup roughly chopped fresh parsley

2 egg yolks

Juice of 2 lemons

2 cloves of garlic

1 teaspoon Worcestershire sauce

10 anchovy fillets

1 cup finely grated Parmigiano

1 teaspoon red wine vinegar

¼ teaspoon cayenne

¼ cup olive oil, plus more for croutons

¼ cup grapeseed oil

Freshly ground black pepper

Salt

Croutons of your choice (I love fresh croutons made from focaccia!)

Make the Caesar dressing: Add the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmigiano, red wine vinegar, and cayenne to a food processor and blend until smooth. Add the olive oil and grapeseed oil with the food processor running, add the oil in a thin, steady stream. Taste. Season with salt and pepper. Keep tasting and seasoning until you are happy.

In a large bowl, mix together the brussels sprout ribbons, the parsley, and the croutons. Add most of the dressing and toss. Add the rest of the dressing as needed. Taste. Adjust as necessary with salt, pepper, and lemon. When you think it tastes delicious, serve it.

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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.

Blackberries: This Week's Market Report "Good Buy!"

BLACKBERRIES

It’s happening! It’s really happening! Spring is coming, and with it are the berries. Nothing else shakes off the dregs of winter like them, especially blackberries, my personal favorite. Blackberries are, in my opinion, the most beautiful berry, with their bulging black juice bellies rippling one under the other. Because they are both sweet and tart, they lend themselves very well to both sweet and savory applications. Try slicing large, ripe blackberries lengthwise and then searing them, cut side down in a bit of foaming salted butter until they become caramelized and jammy. This is a knockout garnish for pate, charcuterie, and even ice cream. Blackberries are also gorgeous muddled right into cocktails because they release a purplish hue into your margarita or martini. Stunning! Of course, you can’t forget about blackberry ice cream, cobbler, pie, and cake! That is, unless you boil blackberries down with veal stock for a demi-glace that could make boiled chicken look like a feast.

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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.

Jammy Blueberry Flatbread

Jammy Blueberry Flatbread

Put this flatbread out at your next cocktail hour and be a hero. The key is allowing half the blueberries to cook in the oven long enough to burst and become almost syrupy, and to make sure every bite gets paired with a bit of pancetta and a bit of red onion. Taste buds: engaged.

1 lb pizza dough

1 ½ cups grated mozzarella cheese

½ cup crumbled gorgonzola cheese

4 oz diced pancetta (or bacon) cooked and drained

¼ cup sliced red onion

1cup fresh blueberries

¼ cup thinly sliced fresh basil

Dash with freshly ground pepper and Maldon sea salt

Preheat oven to 450°F. Lightly flour a work surface. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet. With a fork, pierce dough in several places. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta, red onion and half the blueberries. Bake until crust is golden brown, 12 to 14 minutes. Sprinkle remaining fresh blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer. Remove from oven; top with basil, Maldon, 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.

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

TOMATOES

Tomatoes are a mainstay of industrial and home kitchens alike for many reasons. Almost every Western cuisine utilizes them, they are recognizable, and of course, delicious. Of course, we all know that tomatoes are great sliced into salads and sandwiches, and worked into pasta sauce or salsa, but I’d like to suggest some unique ways to use them too! Try blanching, skinning, and de-seeding tomatoes for a totally convincing and beautiful vegan “sashimi” topping. Cherry tomatoes are glorious tossed with a bit of flour and butter, then topped with biscuit dough; almost like savory cobbler. Tomatoes can also be pureed into corn bread and spiked with parmesan cheese.

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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.

TOMATO JAM

TOMATO JAM

This is not just a condiment for roasted meats or fish. It is a sandwich spread, a crudité dip, and a snack all unto itself, right out of the jar! Sweet and slightly spiked, this tomato jam is the perfect refrigerator staple to turn the ordinary into the extraordinary.

3 lbs tomatoes, coarsely chopped

1 small purple onions, chopped

¼ cup brown sugar

2 cups granulated sugar

1 tbs salt

2 tsp coriander

2 tsp cumin

¼ cup cider vinegar

Juice of 2 lemons

Bring all ingredients to a gentle boil in a large stock pot. Reduce to simmer once the mixture begins to bubble. Cook until thickened to a jam-like consistency, about 3 hours, and store in an airtight container or jar in the refrigerator for up to two weeks.

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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.

Crystalized Edible Flowers

Crystalized Edible Flowers

Edible flowers are really on-trend right now, and can be used in both savory and sweet dishes. They don’t taste like much, but their aesthetic will take your dishes from basic to stunning! Of course, you can just use them fresh and raw like any other micro green or small-leafed garnish, but I love them slightly candied to enhance their texture.

Ingredients:

1 egg white

1/3 cup superfine sugar

Edible flowers (like roses, pansies, nasturtiums, or borage)

Line a baking sheet with parchment or wax paper. Pour sugar into a shallow plate. Stir the egg white in a small bowl with a fork just to break up clumps without making foam.

Use your thumb and forefinger to swish and coat a petal in egg white. Remove the petal and slide it between your thumb and forefinger to be sure that it is coated on all sides. Once coated, squeegee off as much excess egg white as possible by continuing to stroke the petal, wiping the excess from your fingers against the edge of the bowl and/or with a paper towel.

Lay the coated petal in the bed of sugar and spoon sugar over it. Use the spoon to flip and sugar the other side. Flip and sugar a couple more times until the petal looks evenly frosted. Slide a fork under the petal and transfer it to the parchment.

Let flowers dry uncovered in a cool place until the coating is crisp. Most petals and small flowers will be still fragile, but dry enough to use for decoration after about 4 hours: I like to wait at least 24 hours (or even longer) depending on the item.

With some exceptions, crystallized flowers and herbs are best used within a few days. 

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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.

Brussels Sprouts: This Week's Market Report "Good Buy"!

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

The days of “bad” Brussels sprouts are long gone. These pleasantly bittersweet babies are not only versatile and sturdy enough to withstand many cooking techniques, but they are also deeply healthful and pair well with a ton of other ingredients. We know about the love affair between Brussels and bacon, but try roasting them with miso, fish sauce, brown sugar, and chili flakes for a Southeast Asian spin. In my opinion, roasting is the ultimate way to serve Brussel sprouts. When cooked properly, the outer leaves become crispy and golden, while the insides stay moist and flavor-packed from absorbing the marinades around them. Though it adds to prep time, I believe that halved sprouts are tastier because the cut-side is easier to caramelize than rounded edges. Or, try removing the outer leaves entirely, tossing them gently with olive oil, salt and pepper, and roasting them on a sheet tray until they become completely crispy and almost dehydrated. These crunchy morsels are gorgeous as a “fallen leaf” garnish for any plate, or served piled up high as a side dish. 

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About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

Grilled English Peas

Grilled English Peas

Remember when everyone was going nuts for edamame in the late 90s? I mean, it was for a good reason! Such a tasty, healthy way to start a meal. Well these grilled English peas are another take on that satisfying, salty, POP. Beautiful to look at, simple to prepare, and open to the world of topping possibilities!

3 to 4 pints English peas in the pod, fresh from the farm

1/3 cup fruity olive oil

Flaky sea salt, to taste

½ cup torn fresh mint or tarragon

Other toppings suggestions: dehydrated cheese powder, togarashi spice mix, parmesan cheese, orange zest

Wash and dry the peas, and rub them down with olive oil, salt, and pepper. Place the pea pods directly on a hot grill. Grill the pods, pushing them around a bit and flipping them over, until they are slightly blistered on both sides. Remove the peas from grill, then shower them with fresh herbs and additional salt and pepper as needed. Serve the peas with plenty of napkins and be sure to put out a bowl for discarded pods. 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.

Passion Fruit: This Week's Market Report "Good Buy"

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

Passion fruit is just one of those “wow” fruits that automatically makes everything it kisses more exciting, more unique, and more exotic. As soon as you cut one open, you will understand why; the aroma is heady and honeyed, and it literally oozes with juice and flesh. Need I continue to provide reasons for the name? The trick to using passion fruit to its fullest potential is to pretty much leave it alone. Scoop the flesh and seeds out directly onto pavlovas, cakes, and tarts for a stunning, seed-studded finish. You can also push the flesh through a sieve to get rid of the seeds and use the perfumed juice to add flavor to just about anything. Try adding passion fruit juice directly to smoothies, cocktails, marinades, and salad dressings for a tropical bust of flavor! 

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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.