GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
|
1 ounce butter
1 gallon chicken stock 1 tablespoon GC Farms' extra virgin olive oil 1 bay leaf 1/2 lb carrot (1/2-inch cubes) 1/4 lb tomato (1/2-inch cubes) 1/4 lb celery (1/2-inch cubes) 1 -2 ounce prosciutto ham 1/4 lb onion (1/2-inch cubes) 2 ounces Romano cheese, rind 1 teaspoon garlic, finely chopped 1 lb potato, peeled (1/2-inch cubes) 1/4 lb fresh green beans (1-inch long) 1 (15 oz) can kidney beans 1 lb savoy cabbage, cored (2-inch squares) 1 (15 oz) can garbanzo beans 1/4 lb zucchini (1/2-inch cubes) 1 (15 oz) can cannelloni beans 1 teaspoon parsley, chopped 2 ounces Romano cheese, grated 1 teaspoon basil, chopped salt & freshly ground black pepper |
  1 - Heat butter and oil and saute celery, onion, carrots and garlic and cook until soft.
2 - Add green beans, cabbage, zucchini, parsley and basil and cook until soft.
3 - Add chicken stock, bay leaf, tomatoes, prosciutto, Romano rind and potatoes. Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or until potatoes are soft.
4 - Add canned beans with their juices and simmer 5 minutes more. Remove Romano rind and prosciutto. Add grated Romano cheese, stirring constantly, and serve warm.
|
ARCHIVES
                                                                                                 OCT 2014
                                                               |