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.
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1 tablespoon GC Farms’ extra virgin olive oil
1 cup yellow onion, diced 2 cups chicken broth 2 bay leaves 1 teaspoon smoked paprika 2 tablespoons all-purpose flour 2 russet potatoes, peeled and cut into 1/4-inch cubes 3 sprigs fresh thyme 1 1/2 cups cream 3 cups fresh sweet yellow corn 2 scallions, thinly sliced 1 shallot, finely diced 12 ounces crab meat 1/4 cup fresh flat leaf parsley, chopped salt and pepper |
 1 - Saute onion in olive oil until softened, about 10 minutes. Then add shallot cook 1 minute more.
2 - Meanwhile, combine the broth, bay leaves, and paprika in a small pot and bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes. Keep hot. 3 - Add the flour to the onions and cook, stirring, for 1 minute. Then add broth, potatoes, and thyme. Cook, stirring occasionally, until the potatoes are just tender (about 15 minutes). 4 - Add cream, corn, scallions and crab meat and cook until the scallions are soft (about 10 minutes). Season with salt and pepper. 5 - Remove the bay leaves, and add the parsley. Heat over medium-low heat for 5 minutes. Serve immediately. |
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                                                                                                                                       AUG 2011
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