Cranberries: This Week's Market Report Good Buy

Cranberries: This Week's Market Report Good Buy

Fresh cranberries are one of those curious ingredients that seem to pop up once a year, never to return to our menus until the leaves start falling off the trees again. And it’s such a shame! Fresh cranberries are not only simple to work with, but they are packed with incredible flavor and tons of health benefits! Fresh cranberries are inedible when they are raw, but once heat is applied, they literally pop with sweet, tart, floral goodness that compliments rich, fatty flavors like a dream. That’s why they are served during Thanksgiving dinner; the heaviest meal of the year!

Try cooking fresh cranberries down with a bit of water and lime juice until they pop to make a crimson base for winter salsa. A bit of raw onion, cilantro, jalapeño, and salt, and all you’ll need is a handful of tortilla chips! Fresh cranberries are also exquisite thrown directly into baked goods like muffins, pies, pancakes, and galettes. They become jammy and oozing with juice after about 20 minutes in the oven. One of my favorite brunch items are fresh cranberry and ginger scones. I love the little pockets of berries that explode in the oven and pool in the pastry. Lastly, fresh cranberries are lovely as garnish in cocktails and in the bottom of champagne flutes. 

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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.

Candied Sliced Kumquats

Candied Sliced Kumquats

These little gems are visually stunning and powerhouses of flavor. They are delicious on their own, served like chutney as a side to roasted meats, or as a bright garnish for pies and tarts. 

Ingredients

1 1/2 cups granulated sugar

1 cup water

1 cinnamon stick

1 vanilla bean halved lengthwise and seeds scraped

1 lb kumquats halved (about 3 cups)

Directions

Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Add the kumquats, cinnamon, and vanilla bean and seeds, reduce the heat to medium-low and simmer until fruit has let off liquid and the skins are knife tender, about 15 to 20 minutes.

Remove saucepan from the heat and set aside until the fruit and simple syrup are room temperature and the cinnamon and vanilla flavor are apparent, about 2 to 4 hours.

Strain the fruit from the syrup and cook the syrup over medium heat until it is reduced and thickly coats the back of a spoon, about 10 minutes more. Pour the syrup over the fruit and spices and use or store refrigerated in an airtight container until ready to use.

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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.

Pomegranates: This Week's Market Report Good Buy

Pomegranates: This Week's Market Report Good Buy

Does your salad need a boost of sweetness and texture? Does your roast need a pop of color? Want an extra “juicy” element in that parfait? Pomegranate is here to help. When our food becomes a little browner as the seasons become gloomier, pomegranates shine through with their gorgeous ruby glisten, and refreshing pop. Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Try pouring melted dark chocolate on a silpat or other non-stick surface, and dotting it with fresh pomegranate kernals. Once it’s shattered, this antioxidant-rich chocolate/pomegranate bark can be used to decorate cakes, puddings, pies, or just eaten on its own.

Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, and salad dressings. I especially love using fresh pomegranate juice as a deglazing liquid for pan sauces. It adds instant color and sweetness to any dish, and as it reduces, it gets super syrupy and luscious. Almost like molasses. Of course, a handful of pomegranate seeds goes a long way in salads and on top of dips, too!

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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.

Coconut Panna Cotta with Kiwi & Mint Coulis

Coconut Panna Cotta with Kiwi & Mint Coulis

This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavor with a refreshing twist. It makes for the Fall/Winter dessert when you need a boost of warm weather flavor.

Ingredients

• 500 milliliters coconut cream
• 80 milliliters maple syrup
• 1.5 tablespoons gelatin powder
• 2 tablespoons hot water
• 2 kiwis
• 5 grams mint leaves
• 2 tablespoons honey

Directions

Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.

Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes. In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved. Strain this mixture through a fine sieve. Pour into serving ramekins and chill overnight to set. Layer the coulis on top of the panna cotta.

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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.

Iceberg Lettuce: This Week's Market Report Good Buy

Iceberg Lettuce: This Week's Market Report Good Buy

The culinary world is not short on innovation or creativity. We see new trends, unique ingredients, and “elevation” on a daily basis. Of course, I’m personally invested in what’s new and exciting, but there are classics for a reason. Iceberg lettuce, this week’s Good Buy, is one that I’ll never let go of. There is just something about an Iceberg wedge salad adorned with chopped egg, bacon, capers, and gilded with house-made ranch dressing. Don’t pretend it’s even better with designer greens, because it’s not. And iceberg is also gorgeous on the grill, dripping with olive oil, kosher salt, and chili flakes. The leaves become slightly charred and that slight sweetness concentrates, and it makes for a lovely, inexpensive side dish that is affordable and full of flavor.

Iceberg lettuce is also delicious shredded and tossed into classic Chinese stir-fries, and the natural liquid it releases helps deglaze the wok and cooks down into a luscious sauce. Lastly, iceberg is a perfect option for fermenting because of its ability to absorb other flavors so well. Replace cabbage with iceberg lettuce for a beautiful take on kimchi that is perfect as a garnish for noodles, tacos, and barbecue. Of course, subbing out that burger bun for a stack of crisp iceberg is not only health-forward, it’s refreshing, and lovely for gluten-free diners.

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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.

Mediterranean Wedge Salad

Mediterranean Wedge Salad

Crispy, rich, and refreshing, all in one bite, this take on the classic wedge is hearty enough to serve as a main course! The quick pickled onions give just the right bite to cut through the richness of the cheese. Plus, they impart a beautiful pink color to the final product.

Ingredients

7 oz feta

¼ cup heavy cream

1 tbsp lemon juice

2 tbsp chives, minced

1 large garlic clove, minced

1 tsp dill

½ cup sour cream

2 tbsp champagne vinegar

½ tsp freshly ground pepper

½ tsp sea salt

1 large red onion, thinly sliced

2 cups white vinegar

2 tsp sugar

2 tsp kosher salt

4 cups boiling water

1 head iceberg lettuce, cut into quarters

1 cup cherry tomatoes, halved

1 cup pitted greek olives

1 cup cucumbers diced

Directions

Whisk white vinegar and seasonings in a large jar until salt and sugar are dissolved. Place onion slices in mesh strainer over your sink or bowl. Slowly pour boiling water over the onions. While still hot add to vinegar mixture in jar and gently stir. Let sit for at least 1 hour before using, but it is best if left in the fridge overnight.

In a medium-sized bowl use a fork to combine ¼ cup of the heavy cream with 5 oz of feta until a cottage cheese like consistency is achieved. Add remaining ingredients and stir to combine. Set aside.

On a platter or individual plates arrange the 4 iceberg quarters. Top with creamy feta dressing, cherry tomatoes, olives, additional feta, cucumbers, pickled onions and freshly ground pepper. Serve immediately 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.

Kabocha: This Week's Market Report Good Buy

Kabocha: This Week's Market Report Good Buy

Kabocha squash, a Japanese staple ingredient, is prized for its sweet taste, velvety texture, slew of health benefits, and versatility. If you love pumpkin and sweet potato, you will absolutely love this variety. And while this winter squash may look like pumpkin’s short and stocky cousin, it’s closer to sweet potato in flavor and texture. The coarse, deep-green skin gives way to tender, reddish-yellow flesh on the inside. On top of its delicious flavor, kabocha squash packs impressive health benefits.

Like pumpkin, kabocha’s bright orange flesh is high in the anti-oxidant beta-carotene, which translates to vision-protecting Vitamin A. The skin is also an excellent source of fiber. Additionally, using kabocha squash in any dish boosts the sweetness without adding extra sugar. I love dipping Kabocha squash wedges in tempura batter and deep frying them until perfectly brown and crispy. One of the things I like best about Kabocha squash is the low-maintenance prep work. You can eat the skin! 

Try roasting Kabocha squash with olive oil, salt, pepper, and cinnamon for a sweet and savory side dish. It is also lovely simmered in fragrant broths, curry, or stew. Kabocha squash can also be shredded raw to add flavor and texture to cakes, muffins, breads, and desserts.

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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 Kabocha Squash Wedges with Burrata and Thyme Honey

Roasted Kabocha Squash Wedges with Burrata and Thyme Honey

This dish isn’t just delicious, it’s a total crowd-stunner too. Walls of tender, nutty Kabocha encase a mound of creamy, succulent burrata cheese. The thyme-scented honey and pecans complement the natural sweetness of the squash. Serve these wedges unadorned as a side dish, or lovely vegetarian main.

Ingredients

1 kabocha squash, seeded and cut into quarters lengthwise

extra-virgin olive oil

ground nutmeg

ground cinnamon

sea salt

fresh ground pepper

8 oz fresh burrata

½ cup honey

2 sprigs of fresh thyme

¼ cup chopped pecans

Directions

Preheat oven to 400 degrees. Brush kabocha quarters with olive oil and sprinkle with nutmeg, cinnamon, salt and pepper. Roast for 45+ minutes or so until the squash is tender when pierced with a fork and begins to caramelize on the edges.

While the squash roasts, put the honey and thyme sprigs into a small pot to warm. Add the pecans and coat with the honey.

Remove the squash from the oven, top each with a hunk of burrata cheese and drizzle with the honey and pecans.

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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.

Cabbage: This Week's Market Report Good Buy

Cabbage: This Week's Market Report Good Buy

Designer greens are enjoying a major upswing in popularity these days, and for good reason. But for my money, staples like cabbage are more than just a flash in the pan. Both purple and green cabbage are stuffed, fried, baked, braised, and shredded in just about every cuisine on the planet. But cabbage’s versatility isn’t its only feature. When treated correctly, cabbage spans the flavor palate from meltingly sweet when roasted underneath fatty meat, to sharp and pleasantly bitter in slaws and salads.

Try your hand at making quick kimchi with Napa Cabbage, chili paste, salt, sugar, and fish sauce. It’s a lovely accouterment to mild fish, and it’s incredible as an addition to fried rice. I can’t have tacos without shredded purple cabbage slaw, complete with julienned radishes, jicama, and plenty of lime juice. And nothing says comfort food like old world stuffed cabbage in sweet and sour tomato sauce. However you use them, just make sure to select cabbages that have tightly bound leaves, no visible signs of deterioration, and good heft in your hand. 

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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.

Perfect Roasted Chicken Thighs on Soy and Sesame Cabbage

Perfect Roasted Chicken Thighs on Soy and Sesame Cabbage

The chicken in this recipe is delicious, but the star is really the cabbage. It soaks up all of the natural juices and oils so beautifully, and becomes caramelized and totally addictive. Major umami bomb!

Ingredients

1 tbs sesame oil

¼ cup olive oil

3 tbs soy sauce

1 tbs rice vinegar

½ cup white miso paste

1 tbs Sriracha, optional

8 pieces bone-in, skin-on chicken thighs or drumsticks

Kosher salt and pepper to taste

1 head cabbage, 2 to 3 lbs

Directions

Preheat the oven to 425 degrees. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat. In a small bowl, stir together the sesame oil, olive oil, soy sauce, rice vinegar, miso paste, and sriracha. Place chicken in a large bowl. Season all over with salt and pepper. Pour ¼ cup of the prepared mixture over the chicken and let marinate while the oven preheats.

Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary. Sprinkle the cabbage with a bit more sesame oil and soy sauce.

Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

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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.

Asparagus: The Week's Market Report Good Buy

Asparagus: The Week's Market Report Good Buy

Asparagus is just one of those ingredients that gets people excited. It feels like a luxury ingredient, and evokes images of verdant fields, crisp air, and new life. Packed with a laundry list of vitamins and minerals, asparagus graces any dish with an instant “healthy halo” of goodness. Oh, and it’s incredibly delicious as well! The trick with asparagus is to avoid over-cooking it. These emerald spears shouldn’t come close to boiling pots of water, unless they are plunged in them for only seconds, and then soaked immediately in an ice bath to preserve their beautiful color. Asparagus is lovely roasted, sautéed, pan-fried and even grilled. The sweet yet grassy flavor is complimented by strong flavors like goat cheese, parmesan, garlic, oyster sauce, vinegar, and egg yolks. Asparagus can also be eaten raw! Try using a vegetable peeler to create beautiful ribbons of asparagus for an elegant salad or garnish. One tip to keep in mind is that the thicker asparagus grows, the woodier it becomes, especially at the root end. Pencil-thin asparagus can be used as-is, but very large stalks should be shaved slightly, and the bottom ½ inch of the stalk should be discarded.

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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.

Pan-Seared Asparagus with Shitake Mushrooms and Oyster Sauce

Pan-Seared Asparagus with Shitake Mushrooms and Oyster Sauce

This dish falls into the asparagus comfort food category in my mind. Its flavors are sweet, salty, and deep. The mushrooms help it feel satisfying and filling. But the star is the asparagus. Fresh yet tender, and with grassy notes that are elevated by the burst of umami flavor from the oyster sauce, this is an asparagus celebration.

Ingredients

1 lb asparagus

2 tbs oyster sauce

2 tsp soy sauce

4 tbs water

¼ tsp cornstarch

1 tsp sesame oil

½ lb mushrooms, sliced (shiitake are my favorite, but buttons work fine too)

3 tbs vegetable oil

1 shallot, finely chopped

2 garlic cloves, minced

1 inch ginger slice peeled and minced

Fresh cracked black pepper

Directions

Cut asparagus into 2 inch long pieces. Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to). Heat 1 tbs oil in a nonstick skillet set on high heat. Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges.

Taste a bit as you go to make sure they get tender, but still have a little bite. Remove from pan to a bowl or plate. Heat 1 tbs oil and add mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned. Add asparagus back to pan. Turn heat down to medium. Add 1 tbs more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better. Enjoy with brown rice, if desired. 

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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.

Avocados: This Week's Market Report Good Buy

Avocados: This Week's Market Report Good Buy

Is it true? Can it really be? We have been watching avocados struggle in the market for so long now. I feel like I’m in a jade-colored fever dream now that I get to celebrate their resurgence in both quality and quantity all across the country!

Where to begin? Avocados are quite possibly the most versatile, delicious ingredient on the planet. Their presence immediately elevates any dish they touch, implying both indulgence and health to diners. Avocados can be cut directly into salads, tacos, arepas, and sandwiches. They can be crushed into guacamole or spread on toast and topped with anything from fried eggs to crispy seaweed to short ribs. Avocado’s natural high-fat content allows them to stand in for oil in sauces, spreads, and pestos. Try making oil-free mayonnaise by processing avocados with egg yolks and plenty of lemon juice, and never look back.

Avocados also provide incredible body to dairy-free desserts like rich, sumptuous chocolate pudding and cake frosting. Of course, however you use avocados, just make sure to splash a bit of lemon juice or even olive oil onto any cut sides to slow down the oxidization process. 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.

Smoked Salmon and Avocado Deviled Eggs

Smoked Salmon and Avocado Deviled Eggs

When it comes to avocados, I like to fuss with them as little as possible, enabling their natural beauty and richness to sing for itself. This recipe showcases the inherent creaminess and sweetness of avocado by pairing it with two other indulgent ingredients: eggs and smoked salmon. Incredibly rich and decadent, there little bites will vanish at our next cocktail party before you know it. Rich, salty crab and bacon would be beautiful toppings here as well!

Ingredients

6 large eggs , boiled, cooled, peeled, and cut in half

1 large ripe avocado

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lime juice

1 teaspoon fresh dill , plus more for garnish, finely chopped

1 1/2 oz. cold-smoked salmon

Flaky sea salt (I like Maldon here) and freshly ground black pepper, to taste

Directions

Carefully, scoop out the yolks from the eggs. Set white halves aside. Place the yolks, avocado, mayonnaise, mustard, lime juice, dill, and spices in a food processor. Process until blended and smooth. Scoop the mixture into a bag and pipe into the empty egg halves. Top each egg half with some smoked salmon and garnish with some dill. 

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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.

Pumpkins: This Week's Market Report Good Buy

Pumpkins: This Week's Market Report Good Buy!

Those big pumpkins you see at the pumpkin patch for carving into jack-o'-lanterns look appealing, they aren’t ideal for cooking and baking. While they are edible, they become stringy, bland, and watery when cooked. The best pumpkins for baking and cooking with are sweet, flavorful, have smooth-textured flesh, and generally have fantastical names like "sugar pumpkins", Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.

Once you have the right kind of pumpkin, you can treat it like any other hard winter squash: roast it whole, steam it, or cut it into smaller pieces before cooking into soups and curries. Something many people don’t know is that pumpkin skins are totally edible and delicious! No need to go through the annoying process of cutting them away. I love pumpkin paired with warm flavors such as brown butter, sage, and chili flakes. You can also make your own pumpkin purée and freeze it until you are ready to make pies, broths, and breads.

Lastly, don’t forget those seeds! Pumpkin seeds are not only very high in minerals like Zinc, but they are absolutely delicious when roasted with salt, chili powder, and a touch of 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.

Pan-Roasted Chipotle Pumpkin with Brown Butter and Sage

Pan-Roasted Chipotle Pumpkin with Brown Butter and Sage

This recipe brings out all the best that fresh pumpkin has to offer. It’s smoky, sweet, and lacquered with nutty brown butter. Served this dish as a side to roasted meat, or on its own as a vegetarian main dish. 

Ingredients

6 cups of fresh pumpkin, sliced into 16 slices (save the seeds!)

1 tablespoon chili powder

2 tablespoons salt

1 tablespoon olive oil

6 tablespoons unsalted butter 

1/2 cup fresh sage leaves 

1/4 cup dark brown sugar 

3 tablespoons adobo sauce from a can of chipotles in adobo

1/2 cup vegetable broth 

Juice from 1 lemon 

Directions

Heat your oven to 350. Spread the seeds on a baking sheet, and toss with 1 tbs olive oil, the chili powder, and 1 tsp salt. Roast these in the oven until they are crunchy, stirring every few minutes.

Heat 4 tbs butter in your biggest pan. Arrange the pumpkin slices on their sides in the pan - if it's not big enough you will need to work in batches. Sprinkle the pumpkin with a tsp of salt and let it get nice and brown on the under side. Once one side is deeply browned, flip them and after a minute or two add the broth, sugar and adobo. Flip the slices twice so the are completely coated and that deep brown side is up again. Now let them cook / simmer over lower heat until they are tender. Remove them to a platter. Squeeze the lemon over them.

Add the remaining butter to the pan as well as the sage leaves and stir until the sage is just cooked. Scoop the leaves and sticky goodness over your plated pumpkin. Sprinkle the whole thing with toasted seeds and serve it up. 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.

Late Fall Herbs: This Week's Market Report Good Buy!

Late Fall Herbs: This Week's Market Report Good Buy!

Depending on the time of year or the dish it is more appropriate to use fresh vs. dried herbs, but generally fresh is my preferred route because they lend incredible brightness, texture, and color that you just can’t get from dried. Dried herbs are much more powerful than fresh herbs, and lend more warmth, especially if they are added near the end of cooking. Fresh herbs, soft herbs (such as basil, cilantro, and parsley) tend to become muted and soggy if added at the beginning of the cooking process, and are best eaten raw, or flashed into the pan as soon as your dish is almost done cooking.

Late fall is a particularly exciting time because fresh herbs are reaching their peak alongside some incredible fall produce that pairs well with them. For example, sage and winter squash are naturals together, especially when dowsed in brown butter and parmesan cheese. Roasted pears with a bit of thyme-scented honey will take your next scoop of vanilla ice cream to a new level. And is there anything more perfect than rosemary and garlic on potatoes? Lastly, herbs aren’t just for garnish. They are gorgeous as salad greens, as the base for pesto, marinades, and even blended into cocktails and 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.

Green “Everything” Sauce

Green “Everything” Sauce

I use this sauce as a base for salad dressings, marinades, dips, and sauces. Based on the Mexican salsa verde, this blend of fresh herbs, lemon, and kicky anchovy fillets can transform simple grilled meats and fish into elegant feasts. Douse it over roasted veggies, stir it into Greek yogurt for an instant cocktail hour dip, and smother fried eggs with it for breakfast!

Ingredients

½ cup packed parsley leaves, chopped

½ cup packed cilantro leaves, chopped

¼ cup basil leaves, chopped

2 tsp chopped capers

2 anchovy filets, chopped

2 small garlic cloves, crushed and chopped

2 tablespoons minced onion

Pinch red pepper flakes

3 teaspoons red wine vinegar

Salt and pepper to taste

5-8 tablespoons olive oil, depending on desired consistency

Lemon juice, to taste

Directions

Stir all the ingredients into a small bowl and whisk. That’s it! Check for flavor and adjust the acidity, salt, and oil levels for the desired consistency. This sauce can be kept in the refrigerator for up to 1 week.

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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.

Baby Bok Choy: This Week's Market Report Good Buy

Baby Bok Choy: This Week's Market Report Good Buy

Fresh, cruciferous vegetables are extremely on-trend on menus all across the country right now. Slowly but surely, we are seeing complex carbs and starches give way to bright, green, and filling veggies, much to the delight of doctors everywhere.

Baby bok choy is one of my all-time favorites because of its earthy, pleasantly bitter flavor that pairs so perfectly with strong flavors like onions, ginger, and chilies. Baby bok choy is also extremely easy to prep. Just trim the fibrous root end and give a wash in cool running water to get rid of any sand.

Baby bok choy loves to be steamed and stir-fried. Try throwing baby bok choy into a smoking hot wok with onions, garlic, fresh jalapenos, and a touch of fish sauce, and a sprinkle of sugar. You can also roast whole baby bok choy with big flavored ingredients like miso paste and soy. The result is deeply caramelized, unctuous veggies that can be served as a side dish for fish, or cooked down and eaten on their own like a salad.

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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 Miso-Roasted Baby Bok Choy

Crispy Miso-Roasted Baby Bok Choy

This is one of those vegetable dishes that makes you question why you are serving a main course at all. Sweet, salty, and totally satisfying, roasted bok choy will become a staple on your menu for sure.

Ingredients

2-1/2 Tbs. peanut oil

1-1/2 Tbs. minced fresh ginger

1/2 Tbs. minced garlic

1/4 cup mirin

1-1/2 Tbs. white miso

1 Tbs. fresh lime juice

1 Tbs. rice vinegar

1/4 tsp. Sriracha

1 Tbs. toaster sesame oil

2 lb. baby bok choy, quartered or halved lengthwise

1 cup roasted cashews 

Directions

Heat 1/2 Tbs. of the peanut oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.

Wipe out the skillet. Heat the remaining 2 Tbs. peanut oil over medium-high heat until shimmering hot. Add the bok choy, toss gently, and then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5 to 6 minutes. Transfer to a platter, drizzle with the dressing and cashews, 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.