Rosemary, Honey, and Blueberry Goat Cheese Charcuterie

Rosemary, Honey, and Blueberry Goat Cheese Charcuterie

This dish is sensational. Make it ahead and keep it ready for the exact moment that unexpected company comes over. Sharp, tangy goat cheese melds perfectly with sweet, succulent blueberries, and everything is rounded out by a spike of fresh herbs and floral honey.

Ingredients

• 8 oz. goat cheese
• 1 cup blueberries fresh
• ¼ cup honey
• 2 tbs fresh rosemary, minced
• 1 Tbsp. lemon juice
• 1/8 tsp. salt
• ½ tsp. vanilla extract

Directions

In a medium-sized saucepan over medium heat add blueberries, honey, lemon juice, and salt. Sauté for 4-5 minutes, or until blueberries begin to burst.

Turn off heat and mash blueberries until a thick sauce forms. Add vanilla extract and stir. Add goat cheese in pieces and stir to just combine.

Allow the mix to cool, and wrap it tightly in a long sheet of plastic wrap. Form it into a log or oval shape, and refrigerate for at least 2 hours, or until log becomes firm.

Bring blueberry goat cheese log to room temperature before serving with sea salt crackers. 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.

What to Do with Those Early Spring Cucumbers

What to Do with Those Early Spring Cucumbers

Cucumbers aren’t just for pickles and garden salads anymore! (Though those crunchy cucumber slices are always my favorite part.) These beauties are so full of crunch, texture, and sweetness that I often center dishes around them, rather than use them as a garnish. Naturally sweet cucumbers are complements to fruits like mango, melon, papaya, and strawberries, especially when dressed with minced shallots and champagne vinegar.

Greek cucumber tzatziki is great as a dip, but it also makes a gourmet, elevated replacement for mayo on sandwiches and burgers, and it’s absolutely beautiful on top of grilled salmon in place of rich hollandaise. Cucumber also holds up very well grilled or stir-fried, almost like zucchini, and the delicious cucumber flavor concentrates as the moisture evaporates.

My favorite variation of this is Szechuan stir-fried cucumber with chilies and peanuts. Lastly, cucumbers are a must-have for cocktails. Throw a bunch of cucumber into a blender or food processor, push them through a sieve, and collect the “cucumber water” for cucumber gin gimlets, and refreshing cucumber and mint mojitos.

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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.

Fire-Roasted Summer Squash with Thyme-Scented Honey

Fire-Roasted Summer Squash with Thyme-Scented Honey

The combination of smoky, sweet, and herby flavors is phenomenal in this dish. I recommend removing the seedy interior of the squash before grilling to keep the texture perfectly crisp.

Ingredients

• 1/2 cup pecan halves
• 1 tablespoon unsalted butter, melted
• Kosher salt
• Pepper
• 2 pounds mixed zucchini and summer squash
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon thyme leaves
• 2 ounces blue cheese, crumbled
• Grilled bread, for serving

Directions

Melt the butter in a large skillet either on your stove or on top of your grill. Add the pecans with the and 1/2 teaspoon of salt and toast until fragrant and browned, about 10 minutes. Let cool completely, then coarsely chop.

Quarter the zucchini and summer squash lengthwise and cut off the soft, seedy centers. In a large bowl, toss all of the squash with 2 tablespoons of the olive oil and season with salt and pepper.

Grill all of the squash over moderately high heat, turning once, until lightly charred and tender, about 10 minutes. Cut the zucchini and summer squash into 2-inch lengths; transfer to a large bowl.

In a small bowl, whisk the lemon zest and juice with the honey, thyme and the remaining 2 tablespoons of olive oil; season with salt and pepper. Add the lemon vinaigrette to the grilled squash and toss. Transfer to a serving bowl and top with the crumbled blue cheese and toasted pecans. Serve with grilled bread.

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About the Chef

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

Why You Should Eat More Mango, Including the Skin

Why You Should Eat More Mango, Including the Skin

There isn’t 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 complemented 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.

However, when it comes eating the skin of a mango, there is important information around health and safety involved. Mango peels contain a small amount of urushiol, a compound found in poison ivy and poison oak. Though the vast majority of it is found on the vines, saps, and stems (not the fruit itself), there's still risk for an allergic reaction for those that are more sensitive to this compound. (Click here for more info.)

In short, mango peels are definitely nutritious, but it's important to be cautious and aware of your reaction to the fruit before proceeding. If you've had a strong reaction to poison ivy, poison oak, or poison sumac in the past, it's best to remove the peel before eating or avoid the fruit altogether. Another trick for testing your mango skin tolerance is to hold the fruit in your bare hands and test to see if you start to feel an itch. 

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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.

Mango, Pistachio, and Rose Water Lassi

Mango, Pistachio, and Rose Water Lassi

This drink will bring your post-workout smoothie game up to new heights! Full of protein, Omega-3s, calcium, and incredible flavor, you really can’t go wrong. The mango is really the star here, lending deep, rich color and floral sweetness to the mix.

Ingredients

2 cups ripe mango, cubed

1/2 cups whole fat organic yogurt

1 tbs shelled pistachios

1 tbs hemp seeds

1 tsp sugar (optional or to taste, will depend on the ripeness of the mango)

1-2 tablespoons rose water

Sprinkle of cardamom

Directions

Blend all of the above in a blender until smooth and barely flecked with bits from the hemp seeds and pistachios.

On hot days, add ice cubes or cool the lassi in the fridge or freezer. On moderate temperature or cool days, drink closer to room temperature.

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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.

Making Melon Shine

Making Melon Shine

Is there any taste more incredible than in-season melon? This season is all about the classics: cantaloupe and honeydew. Honeydew is sweeter than cantaloupe, but cantaloupe has a more distinct flavor. Honeydew has moist, sweet and light green or white flesh that melts in the mouth. Unlike honeydew, cantaloupe has less juicy, usually salmon-colored or orange flesh.

Sweet, succulent, and bursting with flavor, these picks are most beautiful when kept raw, or even roasted gently to concentrate its flavor. Pork products of all kinds are classic pairings for both of these melons. The sweet saltiness is the perfect foil for the sweet, floral crush. Both melons are hearty enough to withstand cooking applications as well!

Roasted cantaloupe with a touch of balsamic vinegar reduction is an unexpected side dish, as is seared honeydew slices with miso and crushed pistachios. Cantaloupe and honeydew granita or sorbet are lovely desserts and palate cleansers. Both melons also pair extremely well with seafood. Try crab and cantaloupe tacos, or barbecued shrimp skewers with cantaloupe salsa fresca.

Both cantaloupe and honeydew are at their prime when totally ripe, but under-ripe fruit also has tons of potential. Try using under-ripe honeydew in place of green papaya in a classic sweet, spicy, and sour Thai salad. Or use firm cantaloupe in place of tomatoes for traditional Jerusalem 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.

Grilled Cantaloupe with Raspberry Agrodolce

Grilled Cantaloupe with Raspberry Agrodolce

The combination of sweet melon, tangy agrodolce, and smoke from the grill is heavenly in this recipe. Perfect for a casual brunch, or backyard barbecue!

Ingredients

For the Peach Agrodolce

1 cup sugar

1⁄4 cup apple cider vinegar

2 cups raspberries

For the Grilled Cantaloupe and Serving

1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices

1⁄4 cup olive oil

1 pint blueberries

Kosher salt and freshly ground black pepper, to taste

1⁄4 cup torn basil leaves, for garnish

Directions

Bring sugar, vinegar, and raspberries to a simmer in a 2-qt. saucepan over medium; cook until peaches are softened and liquid is reduced by half, 10–12 minutes. Set agrodolce aside.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss cantaloupe with oil and, working in batches, grill, turning once, until charred all over, 10–12 minutes; transfer to a serving platter with blueberries. Drizzle with agrodolce, season with salt and pepper, and garnish with basil.

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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.

Liberate your Tastebuds with Eggplant

Liberate your Tastebuds with Eggplant

Eggplant is one of those vegetables that can either bum you out or liberate your tastebuds, depending on how you treat it. It is celebrated in all of the great cuisines for a reason; it's versatile, delicious, healthful, and beautiful to look at. If it is respected, that is. Eggplant loves to be sliced thinly and salted for an hour or so to draw out the excess moisture, and then roasted with plenty of salt, olive oil, and garlic.

Full of texture and flavor, you can serve it on its own as a side dish, or wrap around fillings like ricotta cheese, basil, and roasted tomatoes for beautiful eggplant rollatini. Try slicing tender Japanese eggplant into bite-sized pieces and stealing them gently for a few minutes. After that, it's all about the marinade. I love sesame oil, garlic, soy sauce, scallions, and a touch of sugar in mine.

Of course, eggplant also makes beautiful Mediterranean spreads and dips. Simply roast whole eggplant until they completely collapse in the oven, skin them, and combine the soft flesh with tahini, a bit of labneh or yogurt, garlic, mint, and salt for beautiful baba ganoush. It can be spread onto sandwiches in place of mayo, used as a dressing for roasted vegetables, or served straight up with pita chips and a few pomegranate seeds for garnish.

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About the Chef

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

Classic Stuffed Green Peppers

Classic Stuffed Green Peppers

This no-frills, classic recipe is super simple, it can be made ahead of time, and it feeds a large crowd. I love the way the grassy green bell peppers cut through the richness of the meet and onion. Delish!

Ingredients

3 very large green bell peppers

15 ounce can tomato sauce

1/2 pound ground beef or turkey

1/3 cup chopped onion

1 cup cooked brown or white rice

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

Directions

Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water and set aside on paper towels to drain.

In a skillet, heat the ground beef and onion and cook until no pink remains. Add the salt, pepper, rice, garlic powder and half of the tomato sauce. Stir well and spoon into the peppers. Top with the other half of the tomato sauce.

Bake in an ungreased dish at 350 for 25-30 minutes. Serve warm.

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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.

Beets: The Secret Ingredient and Standout Star

Beets: The Secret Ingredient and Standout Star

Beets are incredible. Not only are they nutrition powerhouses (they are rich in manganese, potassium, and iron), they are also incredibly versatile. Beets taste a little like dirt, but in the best way possible: sweet, mellow, and earthy like the dampness of garden after a thunderstorm. That earthy sweetness is delicious paired with sharper flavors like lemon or goat cheese.

Beets are delicious served raw, shredded into salads or sliced thinly with a sprinkle of chile and lemon. Roasted and pair well with sharp flavors like goat cheese, pecans, and balsamic vinegar.  Or, try beets tossed with barley and feta in a grain salad, or with onions and horseradish cream in an elegantly composed dinner salad. Beets are also hearty enough to withstand pickling, and the tangy vinegar and sweetness complement their earth undernotes.

Lastly, beets and their smoky sweetness are the secret ingredients in some fabulous desserts. They are stunning when roasted and blended into chocolate cake and brownie mix, and they can even lend a gorgeous red hue to naturally-died red velvet cake!

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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.

Unbelievably Decadent Red Velvet Beet Brownies

Unbelievably Decadent Red Velvet Beet Brownies

I know. It sounds strange but just go with me on this. Red beets make brownies incredibly soft, luxurious, and delicious. And the natural red hue provides a “red velvet” effect without all the chemicals. Trust. This recipe is a total winner!

Ingredients

3 large beets

1 cup of buttermilk

8 tablespoons unsalted butter

1 1/4 cups pure cane sugar

3/4 cup natural unsweetened cocoa powder

1/2 teaspoon kosher salt

2 large eggs

2 teaspoons vanilla extract

3/4 cup unbleached flour

1/2 teaspoon baking powder

1/2 cup dark chocolate chunks

Directions

Wrap whole beets (stems removed) in aluminum foil and roast in 400 degree oven for at least an hour until soft to the touch. Allow beets to cool enough to handle and peel away skin. Puree beets in blender or food processor with just enough buttermilk to allow puree to achieve a very smooth consistency.

Preheat oven to 325F. Grease or line an 8x8x2 metal pan with parchment paper.

Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat. Add sugar, cocoa powder and salt to combine.

In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.

Add vanilla and 1 ½ cups of beet puree, stir to combine. Add flour and baking powder. Add chocolate chunks, stir to combine.

Bake 25-35 minutes in preheated oven or until top no longer looks wet. 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.

The Honeybell Fruit

The Honeybell Fruit

Late winter/early spring is a fun time of year to shake up classic recipes with citrus because many varieties are hitting their peak over the next few months. Minneola tangelos are among my favorite citrus varieties because they suggest floral sweetness, even in savory dishes. Nicknamed “The Honeybell” because of its bell shape, the minneola tangelo is a cross between a tangerine and a grapefruit. Its large size and slightly elongated “neck” make it easy to recognize. Best of all, they are brimming with sweetly tart juice that can be enjoyed on its own, or incorporated easily into smoothies and cocktails.

One of my favorite garnishes of all time is a small salad that pairs minneola tangelo segments, shaved red onion, microgreens, and olive oil. It’s perfect on top of grilled fish or other proteins, and heightens any dish immediately to “elegant”. I also love them in marinades because their acid gently breaks down protein and imparts subtle sweetness as well.

Specifically, minneola tangelos and ancho chilies are a natural combination and will give steak, chicken, or firm-fleshed fish a gorgeous varnish. The zest, juice, and flesh of tangerines can all be used, making them smart economical choices to any order guide. You can even eat the tender rind if treat them correctly! My favorite way is to scoop out the insides and use them for a sorbet or ice cream, and stuff it back into poached and candied tangerine shells.

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About the Chef

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

Tangelo and Vanilla Bean Marmalade

Tangelo and Vanilla Bean Marmalade

The blend of sweet citrus and sophisticated vanilla is perfection in this simple, quick recipe. Use the marmalade on toast in the morning, as a topping for ice cream, swirled into yogurt, or a base for sauces and marinades!

Ingredients 

3 lb. tangelos

1 vanilla bean

4 c. sugar

1 c. water

1/2 Granny Smith apple

Directions

Wash and quarter tangelos. Over a medium bowl, and using a handheld juicer, juice the fruit.

Peel the rinds from the juiced segments. Slice the rinds into 1/4-inch-wide strips and discard the rest of the fruit. Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).

In a large Dutch oven, combine juice, rinds, and vanilla pod and seeds with sugar, water, and Granny Smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until rinds are tender and liquid is thickened, about 1 hour. Remove and discard apple and vanilla-bean pod. Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 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.

Here's the Thing About Grape Tomatoes..

Here's the Thing About Grape Tomatoes..

I’m a sucker for the workhorses of the kitchen; the ingredients we rely on for color, texture, and durability. Grape tomatoes are a perfect example of dependability and consistency. Grape tomatoes aren't as sweet as cherry tomatoes, and their flesh is meatier than other tomatoes varieties. Since grape tomatoes last longer than cherry tomatoes, they're becoming more and more popular since they are hardier and less fragile to pack and transport. The taste too remains unique.

Grape tomatoes are fuller, earthier, and not as sweet as other varieties. They work perfectly as a topping for burgers and sandwiches and melted into thick sauce on top of pasta and pizza. The minimal water content in grape tomatoes means they won’t dilute the flavor of whatever you cook them into, unlike cherry tomatoes, that are best eaten raw. I love roasting grape tomatoes deeply, almost to the point of caramelization, because their texture becomes toothsome and their flavor concentrates dramatically.

Grape tomatoes are also lovely shaved thinly on a mandoline into perfect, tiny rounds, and shingled delicately over fish or hunks of mozzarella cheese. Grape tomatoes are also durable enough to pickle whole, or preserve in a bath of herb-scented olive oil.

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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 Season: The Unofficial Sign of Spring!

Strawberry Season: The Unofficial Sign of Spring!

It’s happening. The frost is thawing. The coats are getting less… puffy. And strawberries, the culinary first sign of spring are finally here! We all know about strawberries’ place in pies, tarts, and other sweet treats. Personally, I love them macerated with sugar, a touch of salt, and balsamic vinegar for a sweet/bitter/sharp effect poured over angel food cake. But strawberries have hidden savory flavors that, when unlocked, transform this fruit into something totally special and delicious.

For example, deeply roasting strawberries with a touch of pomegranate molasses and salt reduces the fruit into a savory, jam-like consistency that pairs very well with strong cheese, pickled red onions, and chilies. Think bruschetta 2.0. Sautéing strawberries past the point of caramelization with onions and garlic yields a sofrito base that begs for tomatoes. You’ve never tasted pasta sauce or barbecue sauce like this before.

Strawberries also make a lovely base for salsas and chutney. Their inherent sharpness pairs perfectly with ginger, onions, jalapenos, and garlic. Of course, strawberries are gorgeous raw in salads, cooked into sweet sauces, and even muddled into cocktails 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.

Strawberry Spring Mojito

Strawberry Spring Mojito

Sip this zippy take on a classic while you watch the snow melt. I love the gorgeous pink hue the strawberries impart. And the mint pairs perfectly with the berries as well.

Ingredients

2 large strawberries, hulled and sliced

1/2 lime juiced

8 large mint leaves

2 teaspoons granulated or super fine sugar

2 shots ounces of white rum

1 cup ice

Club soda as needed

Directions

Add strawberries, fresh lime juice, mint and sugar to a cocktail shaker and muddle until strawberries are broken down and mint leaves are torn apart.

Add rum and ice and shake vigorously. Pour cocktail with ice into a glass and top off a splash of club soda. Garnish strawberry slices, lime slices and/or mint leaves 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.

Tips for Using Roma Tomatoes Throughout the Year

Tips for Using Roma Tomatoes Throughout the Year

Surprise! Roma tomatoes, which usually hit their peak in late summer, are doing very well in both quality and quantity right now! Romas, one of my favorite workhorse varieties, are lovely sliced paper-thin and baked right on top of comforting mac and cheese. Spike those wintery salads with gorgeous, gleaming Roma wedges.

Try blanching, skinning, and de-seeding Romas for a totally convincing and beautiful vegan “sashimi” topping. One of my favorite ways to use Romas is roasting them down in an oven, concentrating their sweetness, and pulsing them into a dip. The most delicious version is Matbucha, a rich, luxurious tomato and chili dip popular in the Middle East. Matbucha immediately elevates any sandwich and is perfect on its own as an appetizer served with pita chips.

Similarly, tomato jam, or chow-chow is a good option as a garnish to almost any roasted or pan-fried protein. 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.

Super Sweet, Concentrated Roasted Romas

Super Sweet, Concentrated Roasted Romas

This dish is almost as versatile as it is delicious. When left in the oven long enough, Roma tomatoes become luscious and almost jam like in the middle, while retaining their beautiful toothsome structure on the outside. Use these beauties on their own as a side dish, or process them into dips and sauces for a hit of concentrated, deep tomato flavor.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves, finely minced
• 1/4 teaspoon kosher salt
• 10 Roma tomatoes, cut in half lengthwise

Directions

Preheat oven to 275 degrees. In a medium bowl, stir together olive oil, thyme, garlic, and salt. Toss tomatoes in mixture until coated. Place tomato halves cut side up on baking sheet. Spoon remaining oil mixture over tomatoes.

Transfer baking sheet to oven and cook for 2 1/2 hours, depending on size of tomatoes. Remove from oven and cool completely.

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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.

All Hail the Kale

All Hail the Kale

We all know that kale has been the green star of the restaurant world for the past few years, and for good reason. Kale is delicate in flavor and sturdy enough to withstand most cooking methods. It is incredibly high in vitamins, minerals, fiber, and antioxidants, making it a go-to for “healthy halo” seekers. Where potatoes and rice once ruled the starch real estate on a dinner plate, kale is moving in fast as the newer, leaner workhorse.

Best of all, kale is adaptable, soaking up any flavorful sauce, marinade, or spice rub. Leaving both the stalk and leaf intact, kale leaves loves to be dredged in seasoned rice flour and dunked in ice cold tempura batter, deep fried to crispy perfection. Served alongside a simple soy and chili paste sauce, lime wedges, and dusted with salt, this appetizer is sure to please and it is quick and inexpensive to prepare. Creamy kale gratin is a major crowd pleaser and is especially nice fired in individual cast iron pans or ramekins.

Marinated in chipotle in adobo and lime juice, kale pan-fried with mushrooms, onion and garlic are an excellent vegetarian taco option. Curly kale is also perfect for making crispy, crunchy oven-roasted kale chips because the natural shape helps to trap flavors like garlic, soy sauce, chili flakes, and 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.

Japanese Peanut and Sesame Spinach

Japanese Peanut and Sesame Spinach

Traditionally called “gomae,” this appetizer is fresh, clean, and absolutely packed with flavor. The best part is that all the components can be made in advance, and plated up elegantly at the last second. Prepare to meet your new addiction!

Ingredients

• 1 lb clean spinach
• 2 tbs peanut butter
• 2 tbs seasoned rice vinegar
• 1 tbs toasted sesame oil
• 1 tbs soy sauce or tamari
• 2 tsp agave nectar
• 2 tbs warm water
• Bonito flakes (or toasted sesame seeds) for topping

Directions

Cram all the spinach into a large lidded pot with a steamer and a half an inch of water in the bottom of it, and bring it to a boil over high heat. Steam the spinach until it is thoroughly wilted and collapsed--a minute or two. Leave it to cool while you make the dressing.

Combine the peanut butter, rice vinegar, sesame oil, soy sauce, and sweetener in a food processor and process until it's blended and creamy, then drizzle in the water with the motor running. Now look at it and taste it: it should be thin enough to pour (add more water if it's not) and it should be a perfect balance of sweet and salty, with just enough vinegar to keep it from being cloying. Scrape the dressing into a jar you can pour it from easily.

Gather up the spinach and squeeze it over the sink. Really squeeze it--you're going to end up with something around the size of a baseball, which is kind of demoralizing but totally fine! Once the spinach is squeezed of all its liquid, chop it roughly into bite sized pieces with a sharp knife.

Squeeze the spinach back into a ball or dome shape and drizzle the dressing around it. Sprinkle the bonito flakes on top, 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.